Una Herencia De Savores: A Heritage of Flavors
Mexican food is so diverse. There are many additions and omissions of ingredients common in Mexican cookbooks, restaurants, and family recipes, yet the meaning of traditional Mexican food is the same as it symbolizes the peoples social, cultural, and family unit. So follow me on this food smelling journey as I trace the meaning of traditional Mexican food!!!
Friday, 5 April 2013
Cooking with Carrillo
THE VIDEOS ABOVE should be watched from right to left. I thank Luis Carrillo, my sisters husband, for sharing his thoughts on what he considers to be the role of food in the Mexican culture, along with sharing his ceviche recipe!
The most important thing to take out of this video is that Mexican food can be flavored to preference. Luis likes food with lots of lime and food that is really spicy. But, like he said, it is a recipe "Carrillo style." Also, Luis mentions many of the ideas I have explored in my posts, such as how food creates family bondage. This bondage then further allows one to pick up on and pass the "seasoning," which allows us to keep the traditions going.
As Luis mentioned, he picked up this "seasoning" when he went to college and realized, "I had to learn how to cook." Like he himself agrees, in a Mexican family, males typically grow up with a machismo attitude (believe that females are to take care of the cooking, cleaning, and the family). Notice the shy smile on his face when he mentions "machismo."
Also, you might notice and question when Luis says "add a little bit of salt, " or add "probably like 3 cups of water." In a Mexican kitchen, the amount of salt, water, pepper, garlic, or the correct amount of flour that goes into a dish is most likely always guessed. You will also come to realize that the omissions and additions of ingredients in his families recipes came after his mom was diagnosed with diabetes. Thus, it is important to consider that health issues have required changes in diet for many members of my family.
Stirring up Memories
Welcome to the ending, of a new beginning of shared memories and recipes from my Mexican culture.
Pozole, tamales, menudo, arroz con pollo…nothing stirs up memories like the smell of a home cooked Mexican meal.
Right now, I am recollecting the many memories my mom and I share in her kitchen, the memories I share with my siblings, my dad, my cousins, my uncles and aunts. All these memories flash back to moments at the dinner table or in the kitchen.
I am flashing back in time. I am making cookbook plans for the future, afraid unwritten recipes will become lost memories and past lifestyles.
Throughout my blog, I have traced the importance of cooking in the Mexican cuisine, the role of the female in the kitchen, and I’ve sprinkled some recipes along the way, but most importantly, I leave you with my own feelings about he Mexican cuisine.
To me the Mexican cuisine is a recipe of its own in which all recipes are imaginatively created and symbolic to families of all educational and social economic standing in their own unique and flavorful way. In my life, food brings one together. Although I don’t always like being interrupted when eating my meal because my brother decides he wants more apple juice, or although I don’t like seeing my mom spend too much time in the kitchen, at the end of the day, when all have eaten and the table sits ready to be cleaned up, I contemplate on the fact that more family memories have been created, more jokes have been told, new stories revealed.
However, I did not always feel like this. When I first left home to attend the university, when I was away from my mom’s cooking for the first time, that’s when I realized the important role food played in my life growing up. Anger of living in such a traditional household became appreciation. But, today I am afraid as I sit in a stool, in my mom’s yellow kitchen, watching her roll dough into perfectly round tortillas. I am afraid the memories will fade if I not do not stir up a cookbook that holds and cherishes my family’s traditional recipes and the memories that go with the recipes.
Writing this blog has inspired me to create a cookbook, written in my own hand, in my mom’ s hand, in my sisters hand, in my aunts hand because traditions are changing. There are additions and omissions to many Mexican recipes, but my cookbook will include recipes that live on forever, unchanging, defining my culture and my life.
Thus, I end this entry with one wish: That my mom inherits me with her rolling pin, her molcajete, and her prenza (flat press). She knows. I've told her of my wish.
Communal Life
Writing about a Hispanic
Communal Life
Sandra Cisneros
Sandra Cisneros is an American author best known for her
novel The House on Mango
Street. Being the daughter of a Chicana (Mexican -American), Cisneros was
excused from traditional domestic duties like cooking, cleaning, and
babysitting, allowing her the time to study, read, and discover her love in
writing. However, this did not entirely separate Cisneros from the Mexican
culture as she witnessed the poverty, sexism, discrimination, and domestic
violence among Mexican-American women.
After winning the Before Columbus American Book Award in
1985, Sandra Cisneros answered an interview in which she declared that if she
were asked what she writes about she would respond with, “about those ghost
inside that haunt me.” Cisneros was not referring to invisible spirits; she was
referring to poverty, sexism, racism/discrimination, and the domestic violence
experienced by Mexican-American women.
From the beginning of her career, Cisneros set herself
apart from other writers by writing about that which is does not radiate from
television sets across the nation. Inspired by her impoverished childhood and
the characters that populated her past, Cisneros saw the Mexican culture as
something worth writing about, especially because growing up, she always felt a
sense of loss, never full feeling like she belonged to either culture.
Today, Cisneros has won the hearts of her readers by
collaging characters and stories in revolutionary, yet honest ways, with an
honest voice, with beauty, experimentation in style, and simplicity of
language. She best empowers her readers through her varied character
personalities who lack power, socially, politically, economically, and sexually.
The House on
Mango Street
If there is one story that truly captures a Latino communal
life it is The House on Mango
Street, a series of vignettes that traces the life of a young twelve year
old Chicana, Esperanza (Spanish for hope) Cordero. It is about a girl who moves
onto the house on Mango Street with her family, a home that is a big
improvement from the previous, yet still not the one Esperanza dreamed of. The
house is run-down, crowded, and in the center of a crowded Latino neighborhood
in Chicago, a city where the poor are racially segregated. Due to lack of
privacy, Esperanza resolves to one day leave the house on Mango Street and have
a house of her own.
Basically, the novel charts Esperanza’s life as she matures
significantly, both sexually and emotionally, as she makes new friends, grows
hips, develops her first crush, endures sexual assault, and uses her writing as
a way to escape her neighborhood. Also, the series of vignettes explores the
stories of the neighbors and gives a full picture of the neighborhood and the
many possible paths Esperanza’s future may possibly follow. For example, the
series of vignettes strings together stories and experiences of older women in
the neighborhood who are stuck in their houses. It is these close observations
that cement Esperanza’s desires to escape the house on Mango Street.
It short, The
House on Mango Street is the
story of a girl who is determined to say “goodbye” to her impoverished
neighborhood, on a quest for a better life, but who comes to learn the
importance to come back for “the ones I left behind.”
Literature and Food in The House on Mango Street
It is not hard to pick up on the many themes The House on Mango Street explores. The novel explores the
crowded communal lives among Hispanic populations. We learn about the
importance of family, celebrations, of a life that lacks privacy, about the
life of girls who mature only to become a piece of meat appealing to the eye
and how they feel about it, about older women and their life as a housewife’s,
and other themes worth making sense of. However, because food is a big part of
the Hispanic population, what role does food play in The House of Mango Street?
Food
The few times we see food in The House on Mango
Street, we are clued to an aspect of somebody’s character. As I previously
mentioned, Cisneros is known to best draw her readers in through her varied
character personalities. Among my favorite connections with food and character
traits are as follow:
Esperanza: is
the narrator and her name stands for “hope.” During her school lunch breaks,
Esperanza goes home for lunch. One day, she is allowed to stay at school for
lunch. Her lunch consists of a rice sandwich, hinting at how her family does not
have any meat and money. This also shows Esperanza’s feelings of humiliation in
front of her schoolmates.
The House on Mango Street and
My Feelings
Not only do I relate to Cisneros, but to her heroine,
Esperanza and her feelings towards to her dad. Esperanza makes it clear that
her dad is not as dominant as other father figures in the neighborhood, but
also that he is rarely home. In Hispanic cultures, men tend to take on a
“machismo” way of life or a stand in which they only feel in control if the
women is the housewife and he the one who brings the money home and controls
the household. The fact that Esperanza’s dad does not heavily take on this role
is good, but the fact that he is always working means his wife is the housewife
nonetheless. Growing up, this idea of “machismo” played a big role in the life
of those around me. My dad was never very authoritarian, but he does believe in
a woman’s responsibility to clean and cook. He, for one, loves to come home to
a warm plate after a long hard day at work. My dad and I have had some good
discussions over this, though I do respect him for working hard, I also believe
a father is someone who does more than bring food to the table (something I
will argue many of my uncles fail to consider).
My Transition
Since
my university years, my friends try to comfort my need for Mexican food by
taking me to Taco Bell, Chipotle, or Tortillas. They watch me take a bite of a
chicken stuffed burrito and ask, “Is it good?” I laugh and reply, “It’s good. It
is just not the same.”
To
me authentic Mexican food does not come in cans or boxes. It is not a meal you
go out and eat at a fast food restaurant after a long day at work. To me
authentic Mexican food is one that is laboriously prepared, one that you go
home to after a long day at work to eat, savor, and share.
But,
I know I will not have authentic Mexican food at my university dorm, unless I cook
it. I do cook sometimes when I go over to my friend’s house because they have a
kitchen I can make use of. Every time I cook for my friends at the university,
they are blown away. I thank them, but I am not satisfied. I did not enjoy the process.
I can’t enjoy the meal.
No one understand what I mean when I say, “I miss them both just in different ways”
or “It is good. It is just not the same.”
My
friends did not get it last night.
Last Nights Meal:
A Bean dip
I
had a small group gathering last night at my friend’s house. She made bean dip.
Basically, she pulled out a baking pan, tossed in some canned beans, sour cream,
and sprinkled some cheddar cheese on top. She stuck the baking pan into the
microwave for five minutes and we ate “Mexican food.”
In case you are wondering, an
authentic Mexican food consisting of beans would look something like this:
But
before the beans become edible they went through a process that looked like this:
At my house, we buy huge bags of raw beans.
Each bag costs about fifty U.S. dollars,
but it is money well spent because we eat a side of beans with most meals.
But
it is not the price that matters, it is the process that is important to me. Raw beans take approximately five hours to
cook. After they are baked, we have some for dinner, and we store the remaining in a container and refrigerate them. We will finish consuming them within the next three to four days.When they are gone, my mom and I know it
is time cook up another pot of beans. Typically, my mom will wash dishes, or cook lunch,
while I pick out the beans we are going to cook. We talk, we laugh, and we talk
and laugh some more.This is part of the process we go through when baking beans.
That
is what I mean when I tell my mom, “I miss them both just in different ways,”
or when I tell my friends, “It is good. It is just not the same.”
To
me authentic Mexican food is one that takes time to cook because it is my
chance to bond with my mom. My mom and I become best friends
in the kitchen.
Thursday, 4 April 2013
Favorite Mexican Dishes
My mom was born and raised in Mexico. She is an authentic cook who
learned to cook traditional Mexican food by “watching” my grandmother, who
learned by watching her mom, and so on! When my mother and father obtained
their American citizenship, they married and decided to leave their birthplace
behind and officially move to America, where I would be born and raised. Thankfully,
my mom carried with her the knowledge and experiences she obtained of the Mexican
cuisine. My gratitude comes for the simple reason that I grew up and woke up to
the smell of posole, menuda, caldo…and
all other varied and traditional Mexican foods
in my American home. It was through my experiences with food that that I
developed most of my understandings of the Mexican culture and way of life.
I know how to cook Mexican food, but not the “complicated” meals
that require cloves, garlic, oregano, roasted chiles,
peanuts, and sun flower seeds, or the addition of only hot water or only cold
water to certain flour or corn mixes, etc. My mom says cooking is not
complicated. Yet, when I ask her to tell me all the ingredients and
measurements needed to make tamales,
posole, menudo, and the skills needed to make tortillas that don’t look like Africa, Europe,
or Hawaii she responds with a, “But I don’t have a recipe for you. You just
have to give it a good guess and be patient” or “No one ever taught me how to
cook. I learned by watching.”
I have watched my mom cook a variety of times and I still can’t seem
to get all her recipes memorized. Not to mention that in our house, we have no sense
of measurements when it comes to cooking.
Here are a few dishes I still need practice on:
Enchiladas: My favorite Mexican meal
Menudo: A traditional Mexican soup made with beef stomach and a red chilli base
(it sounds gross, but tastes wonderful)
Mole: A thick sauce made from chille pablano's, served over cooked chicken and a side of Mexican rice
Mexican Rice Recipe
Mexican rice is a colorful and tasty side dish. I accompanies most home cooked
Mexican meals.
Typically,
my family has a side of rice or re-fried beans with every main course, along
with our traditional corn tortillas.
*Serves
8
Ingredients
- 4 spoonfuls of sunflower oil
- 2 cups of rice moistened in hot water, then rinsed in cold
- 2 tomatoes
- 1 white onion
- 1 garlic clove, peeled
- Salt and pepper added to taste
- 1 stalk celery
- 2 tablespoons parsley
- 1/2 cup tender peas
- 1/2 cup of finely chopped carrots
- 2 whole jalapeno peppers
- 4 cups chicken broth
- 1/2 lemon juice
Procedure:
- Blend the tomatoes, onion, garlic, salt and pepper. Strain and set aside.
- Fry the rice in the oil.
- Add the blended mixture (from step 1)
- Fry until crisp.
- Add the celery, peas, carrots, jalapenos, parsley, chicken broth, and lemon juice, with salt added to taste.
- As it begins to steam, cover and continue cooking with low heat.
- Cook until done (about 30 minutes).
- Serve.
TIP: leave it alone! It is tempting to stir
and mix while the rice is cooking, but too much stirring can negatively impact the
grains and lead to a rice that is too soft or sticky.
The Abundance of Food
One
trait that distinguishes Mexican cuisine among other cultures is the fact that
food is part of rituals, religiosity, and community life. Thus, food is present
at birth and death as it is symbolic and expressed around the family home, in
public spaces like plazas, markets, local diners, and street stands. Food is
more than food to the Mexican culture. It survives in corn fields, kitchens,
tables, churches, cemeteries, prayer gatherings, tombs, and in indigenous
costumes. In short, food plays a fundamental factor in social cohesion. Social
cohesion is a powerful ingredient that serves as a testimony to the continuity
of a rich culture and way of life.
A
Mexican Holiday:
El
Dia De Los Muertos: The Day Of the Dead
The
Day of The Dead is a Mexican holiday the focuses on gathering family and friends
to pray for and remember lost loved ones. It is celebrated on November 1st
and 2nd. Food plays a
vital role in the celebration as the holiday involves building altars in honor
of the decreased. Favorite foods and beverages of the departed are placed on the
altar, along with portraits and other memorabilia.
The Easy Mexican Cookbook
The Easy Mexican Cookbook has recipes that are quick and
simple to make, as the title implies.
Traditional Mexican food is about bringing families
together; it is creative act. Traditional Mexican food uses fresh ingredients
and cooks take the time to prepare a laborious dish.
But, today we have it all. We can make quick and simple “Mexican”
recipes that will taste good (just not as authentic).
Here is a recipe I found in the cookbook that caught my eye:
Huevos Rancheros
“super-easy, super quick, go-to recipe”
Ingredients:
- 2 eggs
- ½ cup shredded cheddar cheese
- 2 corn tortillas
- 4 slices of bacon cooked crispy then crumbled
- ½ cup of refried beans
- 1 tablespoon of oil
- Salsa
Directions:
- Heat the oil in a small frying pan over medium heat. Fry each tortilla for about 20-30 seconds each. You want them to get soft, don’t let them get crispy. Place them on a paper towel to dry off some grease.
- Heat the beans in a sauce pan.
- Wipe most of the oil out of the frying pan, leaving enough to fry the eggs. Cook the eggs over easy in the pan.
- Place the tortillas on a plate, cover them with a layer of the beans. Next, lay the fried eggs on the tortilla, top with the bacon, cheese, and salsa.
Options:
- Some people like to add a little butter to the re-fried beans as you are heating them up.
- Consider a side of guacamole.
- You can omit the beans altogether if you want a lighter breakfast.
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