Chilacayote Empanadas

DSC_0424

Yesterday, Memorial Day 2013, I wrote in my journal: On a day like today my son was buried, at the very front of neat, diagonal rows of tombstones. The empty, verdant field in front of his grave where his mother and father gasped in anguish at the sight of his casket on that day, is now a fully populated landscape, filled with the lost dreams of young lives ripped away from this earth so early, so incomprehensibly. The rows grew from Alex's grave in all directions, of those young who still lived, breathed, and dreamed they would survive, when Alex was lowered into the ground. So much was lost and buried forever, never to be found again. I could not bear to write about celebratory food. I longed to write about memories of times past, memories that didn't tread anywhere near the symbols of this day. Would you humor me with my recipe for empanadas which I learned from my aunt in … [Read more...]

Mixing Cultures: Capirotada for Alex

IMG_2736

In the spirit of the season, please enjoy this re-post of one of our favorite family recipes. GVC … [Read more...]

Recipe Review: Diana Kennedy’s Lenten Beans

8LWojeGLprSCDjEQxEB1sbsBH5CbhKseK8bYW5qdcoU,UUhMwViwxg0SN3vwaW_3kCp-GV0S7cio-u3a-kJRaro

I recently purchased Diana Kennedy's book Oaxaca al Gusto, a 400 page tome on the indigenous food of Oaxaca, which, in many cases, is unknown even to many Mexicans outside of these valleys. Here you will find recipes with the fundamental building blocks of the food of the region: chocolate, chiles, and corn. And, as Adriana Legaspi has argued, these meals are not just a means of nourishment, but, rather, an important way to understand how they fit within ancient traditions practiced by the community. … [Read more...]

Rolling Out a New Life with Tortillas de Harina

8tCYbkNvak1QplWwbRpA74nuqaPD6Bvg99YmNWHQzoo

On a warm spring day of my youth, a bowl and rolling pin marked the beginning of my new life as an independent woman.  I was heading off to college and my mother took me to Woolworth's in Laredo, Texas to make the purchase.  The bowl was a sturdy green ceramic that couldn't have cost more than two dollars and the rolling pin might have cost even less, a far cry from some of the things I crave nowadays from places that sell gourmet cookware. Through the years and through all my moves, I carried them around with me like a passport, a reminder of who I was and where I came from, until I finally lost track of both the bowl and the palote (rolling pin). But the shopping trip to buy them remains one of the fondest memories I have of my mother. … [Read more...]

Part 1: Preserving the Mexican Identity Through Prehispanic Cuisine, An Interview with Adriana Legaspi

549565_10151286366709456_79560372_n_2

There is a movement afoot in Mexico to preserve the traditions of its indigenous cuisine and the ancient knowledge of the use of curative herbs. It involves the rescue and preservation of the ingredients, methods, and utensils common in the pre-colombian past of Mesoamerica in the hopes that they do not flicker out of existence in our lifetime. With globalization and the proliferation of fast food franchises, it is no surprise that these ancient traditions are becoming a distant memory. In twenty-five years, who will know how to prepare tecorral tea, muicle, tlacoyos, or tamales de atepocate or know what they are, for that matter? … [Read more...]