What Do You Feed A 15 Month Old Dog

"Christmas cake"

Christmas Cakes

In 1989, shortly after the first presentation of the book Like Water Chocolate , By Laura Esquivel, I had the opportunity to interview on the radio program "Oscillations", broadcast on Radio Network, where Radioprogramas still belonged to Mexico. Unfortunately has neither the recording of the broadcast or photographs, although the book, special edition for the press, which jumped 400. Keep in mind the kindness of Laura from the first phone call I made to invite and during the interview, which flowed naturally and easily, discussing details of the plot, the role of food in his career and something about their plans in the field of letters.

I'm not sure if I told the feeling I had when I read the first chapter and I imagined the taste of the "Christmas Cake", I think so because I was impressed how the flavors of sardines and chorizo \u200b\u200btogether came to my mind as if you had already tried this strange preparation.

That end of the year, my friend Marylou Torrescano also partner of the broadcaster, that encouraged me to prepare. We meet at home to do it and they were rich. We do not prepare much, maybe about twenty. Years later, when I started the program on Radio Mil Enjoy!, In September 1994, I looked for Laura to be my first guest, but unfortunately was New York, writing his next novel.

However, to celebrate the airing of the program and I will re Marilu "cakes" and we were much richer.

Since 2003 every year, at the beginning of December, my dear Marilu and other friends we meet early to prepare about 200 pancakes and the other guests arrive at night to be free to work, but for whom the "Christmas cakes "name that is known for year-end meeting of the family, are part of the Christmas tradition. The recipe, as it has in the book, lists the following ingredients:

1 Can sardines
1 / 2 chorizo \u200b\u200b
1 onion Oregano

serrano chiles 1 can
10 teleras

the preparation is talking to throughout the chapter, but in a nutshell is as follows:

"Beware of frying chorizo cakes over very slow, so that in this way is cooked but not brown excessively. As is ready, remove from heat and sardines are incorporated, which previously have been stripped of the skeleton. It is also necessary scraping with a knife with black spots on the skin. Along with sardines mixed onion, chopped peppers and ground oregano. Allow the preparation, before filling the cake. "

She suggests preparing home-baked bread, but if that is not possible is recommended advance ordering in a good bakery for the weavers make them as tiny as possible (in the picture you can tell the difference between a crossbeam and a telerita), because they eat a snack.

After several years of experimenting with the recipe, I suggest that in addition to the onion raw, fry the chorizo \u200b\u200b(pork, chicken or turkey) in half with chopped onion. If you get good quality sausage can also be used, although I think the chorizo \u200b\u200bdo better. I suggest doing a test before making more than ten, to balance the flavors Logar, because if you are prepared with small sausages can dominate the flavor of sardines.

ingredients for my version of "Christmas cakes"
sausage (turkey), sardines with oil and tomato, onion
twice indicating the original recipe, oregano, fresh serrano peppers
marinated and small teleras

If prepared a day earlier, as does Tita, the protagonist of the novel, cover with a damp cloth. Before serving, bake a few minutes to eat warm. If you are served with a green salad of lettuce and spinach, seasoned with a good vinaigrette, taste is enhanced. Adults usually eat three to four young people since November waiting for this feast is eaten during overnight more than five.

Although the recipe pickled serrano peppers are chopped, adding a rich touch of acidity to the mix, it's a good idea to separate a part without chile (add a few drops of lemon or a splash of vinegar) and place the patties on platters on which indicate the peppers.

If invited to the desktop are encouraged to prepare I would love to leave a comment here and in an article in Suite 101.

Bon appetit!

Custom Warrior Lacrosse Pinnie

Mexican cuisine, cultural heritage, by Yuriria Iturriaga, La Jornada

published yesterday

information disseminated on the website of Unesco relating to registration of the traditional Mexican cuisine on the Representative List of Intangible Cultural Heritage of Humanity (PCI) and included other entries devoted to four items related to food culture, with so that the guests at the Desktop with this information at hand and know what Member States had to support their candidacies.

Article published in Suite 101 "Traditional Mexican Now if the list of Unesco?, I quoted the anthropologist Yuriria Iturriaga, who participated in the preparation the dossier submitted for the first time before the Intergovernmental Committee for the Safeguarding of the ICH. At the end I included the following reflection:

Who capitalize their profits? Surely politicians, public officials and personalities gastronomy and tourism sector . However, it is desirable that affects the quality of life of those who kept alive these traditions, despite the economic crisis, political, educational, health and labor seem to picking on people good and working of these two states and the entire country.

now playing a snippet of the article Iturriaga Yuriria anthropologist, who can finish reading in the newspaper La Jornada.

UNESCO Recognition

Mexican cuisine, intangible cultural heritage

Yuriria

Iturriaga

Gastronomic

of Michoacan in the Old Jesuit College of Patzcuaro Photo La Jornada

could rejoice at the inclusion of the Mexican record on cooking on the representative list for the Safeguarding of the Intangible Cultural Heritage (ICH) if not, inter alia, because safeguards, which requires the United Nations Educational, Scientific and Cultural Organization (UNESCO) to grant the declaration of world heritage cultural element, in the case of Mexican records are not only as government commitments, but as proposed by the NGO Conservatory of Mexican Food Culture, Civil Society (profit), and are taking measures to involve communities in their traditional cooks, give courses in hygiene, culinary techniques, business administration and advertising , so his "mini-companies are planted in tourist routes" ( sown among nouvelle cuisine restaurants Mexican erected the signatories of the project and their support).

For how trying to safeguard the intangible cultural heritage and material that represent the ancestral knowledge of cultivation and processing of inputs of land and water, and refined forms of consumption (with its hundreds of objects, textiles, ceramics, basketry, glass, wood, made during the rest of the field) to ennoble the act of eating as a tribute to the gods lavish, assuming that the community development is encouraged with mini planted through which tourism and assuming that the traditional cooks are unsanitary and obsolete technologies?

would be happy if the members of the Intergovernmental Committee for the Safeguarding of PCI had taken the trouble to read carefully the proposed paradigm Michoacan and the Mexican government had recommended to integrate all the traditional cuisines of the country as a fact and not as a repetition of a draft model, if they had recommended revising the definition of PCI, who initialed the director of the National Institute of Anthropology and History for the official presentation of the dossier to UNESCO by individuals and NGOs gathered in a responsible absolute measures safeguards.

Read in the Section of Review

La Jornada