National Hispanic Heritage Monthis a period from 15 September to 15 October in the United States for recognizing the contributions and influence of Hispanic Americans to the history, culture, and achievements of the United States.
Hispanic Americans are the largest minority group in the United Statestoday, and generations of Hispanic Americans have consistently helped make our country strong and prosperous.
National Hispanic Heritage Month, with roots going back to 1968, celebrates the anniversary of independence of five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Mexico, Chile, and Belize also celebrate their independence days during this period. Columbus Day in Mexico (Día de la Raza) is on October 12.
Well, I am not Hispanic, nor do I think anyone in my lineage came from anywhere near south of the border. What I do know is my favorite cuisine is Mexican* and having grown up in S. California I ate the best. Every Thursday my Father took us to Joe’s - not the name of the restaurant, which fails me- but the owner/chef Joe and his family. It was the best food you could get anywhere. By my family’s standards it was a bit of a “dive” with maybe 8 tables, but could Joe cook. Once in awhile we would go to a "fancy" place, but none compared with Joe's. I always started my meal with the albondigas- and to this day I can still taste it- and have never had another like it- It was pure rich broth with those small meatballs. Today so many adulterate it with vegetables and other things not necessary.
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I am not sure if Joe is the most common Hispanic name, but my Father had a man working for him, also a Joe, who every year at Christmas made the traditional tamales. And that was his gift to us. Until recently I have not have a tamale that good. Now there is a family near us on the mainland doing fresh ones daily- take your pick, pork or beef!
Of course this was all before the introduction of the Tex-Mex, which maybe has adulterated good Mexican cooking. I not only love to eat Mexican cuisine, but I love to cook it. I have been called the best “Mexican” cook north of the border (of California that is.), which is sad, as I feel so many of the local restaurants feel “gringos” want things out of the cans- and not homemade, take the refried beans for instance!
Some years ago, I found 1,000 Mexican Recipes by Marge Poore. It is a comprehensive guide to accessible Mexican home cookingoffering recipes of traditional fare from all the regions of Mexico, as well as dishes inspired by the nueva cocina of today's top Mexican chefs. The author shares the cultural and culinary heritage of the people and food of Mexico from her perspective as a traveler and impassioned enthusiast of the country. Mark Miller, owner of Coyote Café (New Mexico) called it the Joy of Cooking for the Mexican kitchen.
I realize that as in our own country, there are many ways to do one dish, so in Mexico. One example is the corn vs flour tortilla. If the flour was around 50+ years ago, I never saw it. I tell people " where my people came from we only ate corn!" To this day, my favorite breakfast is a corn tortilla with cheese and chili and coffee. I love things spicy and a bit edgy with heat, but unfortunately live with a community of wimps, so have to tame it down. But the bottle of hot sauce sits at my place! Ole, Ole!
So during this month, especially when so many are still staying close to home, try some new Mexican dish, like a Mole, the dark, rich, chocolaty sauce which is one of Mexico’s most famous and celebrated sauces- no it is not a dessert. It comes from the states of Puebla, Oaxaca, and Tlaxcala.
Or maybe Pozole, a traditional Mexican stew with hominy, pork, and a spicy red chile sauce. Go online and find some recipes. One thing, ingredients always easy to find.
While this Blog is about the great foods Hispanics enjoy, don’t forget their saints, especially the new ones! Sometimes I wonder if it is because I was born on the feast of our Lady of Guadalupe, that while I am 100% non - Hispanic, I have a bit of Mexican in my heart!
* While I here mention Mexican, I am also addicted to Peruvian (having been there twice for extended stays) which is considered the Parisian cuisine of South America.
Image is San Pasqual (by our dear friend Arturo Olivas) patron of the kitchen
