Friday, November 8, 2013

Happy ending with Corn Pudding

The day of my visit to the Museum of History of New Mexico, in the Palace of the Governors is in the Old Town of Santa Fe, had no idea that was going to meet an old acquaintance of my Literature classes: Fray Angelico Chavez (1910 -1996). Not only because in the halls could see his image and also some knights and ladies of the time of their stories, but because in the Museum Library is located Fray Angelico Chavez History, which functions as a research center and conserves valuable historical documents the state of New Mexico and throughout the Southwest. 's work this Franciscan priest is varied and interesting, with emphasis on historical research, but also in the narrative description of traditions and customs. During some years I was teaching my students Latino Writers course, a piece of Fray Angelico narrative that, while enjoying its great treating a local issue within the universal, I could not completely dominate until just after visiting the landscapes and environments that inspired his author. I mean the story "A Romeo and Juliet Story in Early New Mexico", which narrates the impossible loves of Manuel Armijo and Francisca Baca, Santa Fe the eighteenth century. As can be seen by its title, this story is inspired by the conflict of the famous lovers from Verona to portray the drama of certain couple novohispana that, in the desert of New Mexico, faced stiff opposition from the parents of the girl. And what was the conflict? Will want to know. Well the usual, class differences and ancestry. Disreputable families could not be mixed with rancid society, who boasted of their descent from the first conquerors and traced its origins and permanence in the region by 1600. Question of lineage that did not allow them to accept those who were not "pure Spanish". And whence came the lover of history then? Here's the interesting thing. At Armijos were regarded as "late-comers", or families who arrived in the region after it was taken up (after the great Indian rebellion in 1680) by the Spanish Governor Vargas in front. To make matters worse, the mother of our Romeo desert, lived in a village (this refers to one of the indigenous communities in the area) since he had been kidnapped and forced to live among the Indians. When, twelve years later, she was rescued by the troops of the governor was forced by him to marry one of their drummers, who was to finish, a black. Francisca Baca, raised in the luxuries and privileges of his family, he dreamed of a wedding at the altar of St. Francis Cathedral, they were building at the time, but his father moved heaven and earth to keep the relationship and wedding and placed in what they called "a house neutral" for a while until desist from the idea as he and his friends tried to convince the claimant (with tempting bribes) to leave the field and join his brother who was then at El Paso, TX . Neither bowed to pressure and therefore, Francisca was sent by arid and dusty roads to the house of her aunt Josefa Baca, who owned a prosperous farm in Albuquerque. The trip from Santa Fe to Albuquerque (which I did in about twenty minutes by car from the highway) was for the young long and tiring, but well worth it. Cahoots her aunt, her boyfriend and the pastor Albuquerque Franciscan, Fray Pedro MontaƱo, took a religious festival where the crowd gathered in the church of San Francisco then Xavier (now San Felipe) and celebrated wedding surprise the two lovebirds. What happened next can already imagine: fainting maternal, paternal tort, repudiation of the daughter and the son, and his two-year good tantrum to, after this time, accept the inevitable and let your dream come true Francisca kneeling Manuel Armijo (by then her husband) at the altar of the parish of Santa Fe luxury Visiting these locations certainly allowed me to get to the root of the story of Fray Angelico. I regret not doing it sooner, but I'm so glad I went! In the Museum of the Palace of the Governors bought a very interesting booklet. It is a native cookery book: Pueblo Indian Cookbook, published by the Museum of New Mexico. This is a collection of recipes from the different towns in the area, Santa Clara, Taos, Nambe, Santo Domingo, the nation Razor and others who discover the reader both indigenous ingredients, such as traditional methods of food preparation. I tried to find a recipe that could be prepared by a low level of difficulty and especially the possibility of having everything you need to make. It was not easy deciding on one, but finally prepared the Indian Corn Pudding and say that they tried it was very tasty. So in this case was also the dining experience, as history, a happy ending.

Thursday, November 7, 2013

Invocation to San Pascual for modern times

Laziness, lack of reading, a lot of work and lack of encouragement for cooking have kept me away from this blog for months. Visits infinitely grateful friends and the responses that I have written not to continue in the effort.

I briefly drawing but nothing serious. I accompanied my husband to visit the desert for a few days astronomical observatories. The trip left me exhausted. Then I visited and I got to change furniture in every room of the house. I have not read anything new, just an interesting novel The Solitude of Prime Numbers , by Paolo Giordano written, which I used for this blog because its protagonist was anorexic, and food ... nothing.

But here I am again, trying to survive my unfriendly inconstancy. Hope you like this post, if anyone dares to even visit.

the desert I brought, plus the fascination with the landscape, a figurine of San Pascual Baylon. It was a time that I had seen in pictures of Mexican cuisines, but on arriving at Albuquerque, NM. everywhere I found to my surprise and delight. There was the saint in restaurants, shops, tiles, aprons, altarpieces and representation in every possible imaginable.

Also in all its variants, the Mexico that suit is very convincing and formal, but the most abundant was another: the version for this saint in New Mexico, different and charming, with details as local as an Indian feather in the hat, the string of chili or fish in hand, and firewood to heat the stove and housing. A local craftsman, Hector Rascon , are created and successfully sold throughout the Southwest area.

From my trip, more so I declare this holy devotee, whom I particularly like the legends that have to do with their dance steps to prepare meals, or clumsiness in the kitchen that led to the unique molecular poblano .

A San Pascual put it in my kitchen and I hope to help improve my poor stews, is supposed to help if he prays his prayer dancing. I for one, and confident that the Holy variations do not bother, I wrote an invocation to share with you and that is better suited to these terrible times of inflation and "junk food." Here I offer:

  • San Pascual Bailon Santo,
  • housing and Hispanic cuisine,
  • devoutly I make this prayer
  • that I'll post in my blog today or tomorrow.
  • With your bowl and your spoon armed
  • protecting my health and my livelihood,
  • do not miss the food home
  • nutritious, tasty, and nicely varied.
  • Santo of the mole, and the curd bread,
  • confectionery and pastry,
  • away from my desk and shelves
  • the tasteless frozen food.
  • patio in my garden flourish beam
  • thyme, cilantro and rosemary,
  • which always leaves smell of pot
  • to good stew and plenty of fresh grass.
  • Finally I ask, if it is given,
  • (and ask you dance with great joy)
  • oh, San Pascual, thou wonder,
  • could you lower market prices?

Friday, November 1, 2013

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New Mexico Chilies

Walking the streets of New Mexico was certainly an experience exceptional. Nothing had seen before in the United States that compares. And, the stunning scenery around the cities, indigenous element is added that makes the difference with the other states of the nation. Houses of adobe, ladders against the walls, colorful textiles and CHILLI , chillies everywhere, surprise visitors at every step.

 Like I said before, I walked by these regions in May. I visited Albuquerque, Socorro and Santa Fe, and I walked all I could through the streets despite the unexpected snowfall two days and a windstorm uncomfortable but made ​​it more difficult, not able to stop me. had seen in photographs the beautiful strings of peppers hanging from the ceilings, but I could never imagine the colorful profusion and I stumbled into since my arrival.

Currently, my baby is just coming around, so i plan on buying a double stroller for her

They are everywhere, and in all sizes. Currently serve as decoration but are also edible, as is tradition hang to dry in the sun for later use in the kitchen. There are stores that specialize in chilies, where he sold in powder or paste, or courses.

In one of them, in Albuquerque, explained the drying process so that it can last up to a year for culinary uses, and up to five as decoration if you apply a varnish. chili is basic and fundamental ingredient of cooking in New Mexico. A question safe in restaurants in the region is " green or red? ", to what locals usually respond "Christmas" I, of course, ate food from New Mexico during the trip.

Guess what he asked you? Of course, chili! here I leave a picture of one of the restaurants visited in Albuquerque and my favorite dish on the menu. Sorry I have the recipe to share with you, but I encourage you to travel to NM, I assure you will not regret.