Looking Back on our Chef’s Trip to Mexico City…

“No es de donde es el ingrediente originario, sino lo que el ingrediente representa para una cultura” .      “It’s not the origin of an ingredient that’s important, but what that ingredient represents for a culture.”                 –Chef Ricardo Muñoz Zurita

These words by Ricardo caught my attention before leaving to our Mexico City Chef’s Trip in January.   They got me even more excited for the trip; the reunion with both Ricardo Muñoz and Ana Elena Martínez, our shared sense of purpose, the smells, sounds, colors of people, of foods, structures, skies–everything that makes your land of birth sing to you, always calling you home. These words especially got me looking forward to seeing our guests fall for Mexico and, “getting” the importance of what an ingredient can, indeed, represent for a culture.

And fall they did. Some- once again, others- for the first time, others still- through our viewpoint. A marvelous combination of food people, from different backgrounds and cultures and culinary experiences. They soaked up the subtle difference of a cooked- as opposed to an uncooked- tomatillo in a “raw” salsa, our delicious mestizo food world and it’s class differences- visible in our cuisines, a joyful miscegenation of ingredients and techniques; the depths that corn reaches back into our culture, the soul food of Tlaxcala, a warm northerner’s rock and roll edgy cooking, the happily “surreal” idiosyncrasies of our country and their influence on a chef and perception of  color, a  chef’s conscientious quest to go back- and bring forward- old styles a la slow foods….Chefs Ricardo Muñoz, Josefina Santacruz, Irad Santacruz, Cooks Nicolas Hernández and Dalia Rodríguez, Chefs Antonio de Livier, Martha Ortíz and Gerardo Vázquez Lugo outdid themselves and REALLY showcased those ingredients and what they represent to our multi cultures of Mexico. I can’t thank them enough.

We will be posting photos of the trip now and then between sending out a cry for Oaxaca, which we shall visit in September at the end of the abundant harvests of rainy season. More to come on that fabulous trip!

I had Ricardo’s words in my mind on the way to Mexico City.  But they came back to me while reflecting on Marilyn Tausend’s departure and what she means to me, her unplanned influence on so many people over 30 years, her stubbornness for Mexico, for cooking, writing, learning and, connecting people.  Her lost soul as a child, found again perhaps in Mexico, makes me  realize that it is not her origin that is important, but what she means and represents to the Mexican culture and the world she created.

Mil gracias, Marilyn, q.e.p.d.

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Join Me In Veracruz’s Tropical Melting Pot

January 21-28, 2017

Here in Veracruz you will be engulfed with sensations…the sounds, sights and tastes of this port of call of Spanish conquistadors, and their African slaves, along with those already a part of this first Mesoamerican civilization.

Chef Rick Bayless and Chef Ricardo Munoz will share their knowledge of the local cuisine and regional food historian and anthropologist, Raquel Torres will give a class on Afro-Caribbean dishes.

— While there, sit on the zocalo in the port and listen to the music and the incessant rhythm of daily life.

— Tap your spoon for a café con leche at the over 200 year old Gran Café de la Parroquia.

—Visit the villages of La Antigua and Villa Rica de la Vera Cruz, where Cortes first landed in 1519.

— See the site of the ancient city of El Tajin where the Totonac “flying dancers” perform their ceremonial aerial dance, hanging by their feet from a tall pole and slowly spinning to the ground.

—Stay in Coatepec, Mexico’s coffee capital.

—Travel to a vanilla orchid growing region and see vanilla being processed.

—Spend time at the magnificent Museo de Antropologica in Xalapa.

—Join me in eating my favorite mole in Xico, made, of all things, prunes…and of course, other

ingredients, as well.

 

For more information, Contact Marilyn Tausend or Carmen Barnard at Culinary Adventures Inc.

Email:  carmenculinary@gmail.com