Search Results for: chile

“The land where the earth ends” is the meaning of a native Aymará word, “chilli” and believed to be how Chile got her name. She is a long, sleek and slender country located in southwest South America. Chile is only one of two countries in South America that does not border Brazil (the other is Ecuador). Sometimes referred to as the “Shoestring Republic” her neighbors are Peru and Bolivia to the north, Argentina to the East, the Pacific Ocean to the west and Antarctica to the south. She has one of the longest coastlines in the world, at 2650 miles and is only 220 miles across at the widest point.

The great Atacama Desert, located in the northern portion of Chile, is a very dry and desolate place with some areas never recording even a drop of rainfall! The southern portion of Chile is cold and rainy with glaciers at the southernmost tip (this is where the penguins live). Both the north and south are sparsely populated in comparison to the rich, central valley of Chile where the fertile basin is fed by a Mediterranean climate and home to Chile’s capital city, Santiago. The majestic Andes mountain range provides a natural boundary all along the eastern border.

They call their language Castellano; it’s a Spanish dialect and considered the official language. Chileans are known for speaking very fast and having their own melodic speech that is quite distinctive from other Spanish speaking countries. Anymará and Mapudungu are native languages spoken by the five percent of the indigenous population. The majority of natives are from European and Indian descent.

Chile has made great strides in developing a middle class. The country is known to be an economic powerhouse in South America, attracting large number of immigrants due to its political stability and economic prosperity. Roman Catholic is the national religion and many festivals throughout the year are focused around their religion. Huasos are what the Chilean cowboys are called and rodeo is a much loved sport, second only to soccer, which is their national sport. The Andes provide wonderful skiing and snowboarding and the Pacific Ocean offers all kinds of beach activities including surfing, kayaking and of course fishing. Chile is considered an adventure rich country.

National Day is celebrated in a big way on September 18, the date in 1810 when Chile gained independence from Spain. You will find Chileans in colorful costumes dancing the Cuenca, their national dance, in the streets. The ladies wave their white handkerchiefs in the air while a giant festival ensues with traditional food and drink to celebrate.

Chile has taken a leading role in the export of salmon and is now the largest exporter behind Norway. With over 100 wineries in the country, Chile now ranks fifth in the world as a wine exporter and their wine is becoming world renown. Nearly everything imaginable can grow in its fertile central valley. It is common to find Chilean fruits and vegetables in grocery stores in the United States. Chile is also rich in minerals. She has the largest reserve of copper in the world, (one quarter of the world’s supply) along with lithium, iron, silver, salt, zinc, manganese, gold, coal and iodine. You may remember the dramatic rescue which unfolded in Chile a few years ago, when a mine collapsed trapping 33 miners some 2300 ft. underground. They emerged 69 days later as the whole country (and much of the world) erupted in euphoria. They became known as “Los 33”.

Chile has many islands in the Pacific but its most famous and most remote island, lies 2800 miles off the coast. It is called Easter Island or Isla de Pascua. Easter Island was named by Admiral Jacob Roggeveen, a Dutchman, who discovered it on Easter Day in 1772. The island is home to 867 Moais, which are large monolithic human figures carved from volcanic rock by the early natives. They are believed to represent deceased chiefs and deified ancestors, with very large heads. The largest was 33 ft. high and weighed 82 tons and one, unfinished Moai, was 69 ft. high and weighed 270 tons.

Chile is part of what is called the ring of fire; a very active earthquake zone. Chile gets the prize for the largest quake in recorded history, coming in at 9.5 on the Richter scale back in 1960. Large quakes are common there and something to which the citizens have grown accustomed. They even enjoy a drink called earthquake. Speaking of fire, Tierra del Fuego or “Land of Fire” is an archipelago off the southern tip of South America. Back in 1520, Magellan named these islands “Land of Smoke,” because of all the smoke rising from Indian campfires on the islands’ shores. The King of Spain however, thought “Land of Fire” was far more poetic and changed the name. Tierra del Fuego is divided between Chile and Argentina, with Chile claiming the majority, at 70 percent.

The cuisine of Chile is rich in flavors and tradition and definitely has regional differences from the north to the south. The many immigrants (especially the Spanish) have influenced the cuisine along with the customs of the indigenous people. Of course empanadas are cherished, as every South American country lays claim to their own version. One of their favorite foods includes a sandwich of German origin, called El Lomito. It is made with pork, sauerkraut, avocado, tomato and mayonnaise and is a “must have” when visiting Chile. Seafood is abundant and loved all over the country. Razor clams with cheese is another Chilean favorite. Potatoes and corn are used in many dishes and a salsa made of cilantro and onion, called Pebre, is found on nearly every Chilean table. There were so many wonderful choices it was hard to decide what to make for our meal. I finally picked what I felt was considered the most authentic dishes of Chile. And yes Chileans love to eat, they eat four meals a day. Dinner is served very late, typically after 9:00 p.m.
So let’s dig in:

The Menu
Starter
Humitas (Corn Tamale)

with Pebre (A Chilean salsa)

 Mote Con Huesillos (A wheat and Peach Drink)

Main Dish
Chilean Curanto (Seafood and meat traditionally cooked over hot stones in the ground)

Served with
Corn on the cob, Chilean Style

Dessert
Sopaipillas
(Chilean doughnut)

We set the table in the colors of the Chilean flag (Red, White and Blue). Their flag is very similar to the state flag of Texas in the United States and came into being from a suggestion to its designer by the U.S. Envoy, Poinsett in 1817. We decorated with many unusual varieties of potatoes and some candles adorned with penguins. We put on a little Reggaeton, which is popular music in Chile. (Any of you who have ever taken a Zumba class will recognize this infectious beat.) We began the meal with a popular non-alcoholic drink called “mote con huesillo”. This is a slightly sweet drink made with hulled wheat and rehydrated peaches. It is served cold and sold at street stands throughout Chile. In fact there is a saying in Chile “es mas chileno a que el mote con huesillo?” Which means “is it more Chilean than mote con huesillo?” Needless to say this is a yummy drink and classically Chilean.

For our starter, we enjoyed the humitas with pebre sauce. These corn tamales were a lot of work to make. I had the pleasure of making them with some neighbors of mine who are actually from Mexico but really knew how to make these the old fashioned way using a molino (a grinder used just for the corn kernels to get the proper consistency). Served with the Pebre salsa, which is made mostly of cilantro and onion, with a hint of chili and tomato, was the perfect accompaniment to the corn tamale, called Humita. I can see how this salsa is loved on many dishes, from meat to bread, in soups and casseroles… you get the idea.

Next up was the main dish and oh my, it was a boatload of heaven. Curanto basically means, cooked on hot stones. On the island of Chiloé, where this dish originated, it was made in a pit in the ground on hot stones. It is still made that way there on special occasions but stovetop and BBQ versions are also very popular. The dish has all sorts of seafood, pork, chicken, chorizo, potatoes covered with a type of cabbage leaf and cooked in wine. The result was outstanding. We loved it, although fair warning, it is a feast, a ton of food, so be very hungry! The main course was served with a Chilean corn on the cob that was also cooked on the BBQ. To be honest, although delicious, it was too much; the Curanto was more than enough food on its own.

For dessert (we waited awhile) and enjoyed what is called Sopaipillas. We made the sweet type. (There is also a savory type that is typically served as bread and topped with butter or pebre.) What we made was basically a fried doughnut dipped in a sugary sauce, seasoned with cinnamon and oranges. It was scrumptious!

The Chileans love a drink called Pisco, which is similar to a brandy and made in the Elqui Valley. It is commonly mixed with soft drinks, in particular Coca Cola, and is called Piscola. However, the most common version is what is called a Pisco sour, where it is blended with lemon juice, sugar, ice and beaten egg whites, served in a champagne flute and considered their national drink.

Chileans are a people with much national pride. It is more important to be Chilean than whatever your ancestry happens to be. When Chileans get married they each keep their maiden names, so married couples will have different last names. If you are invited to a meal, it would be appropriate to be about 20 minutes late and be sure to bring a small gift like flowers or a dessert wine. Salud is the most common toast in Chile and it means “Cheers”. If you happen to pour wine, don’t use your left hand, it is considered taboo.

As we leave this beautiful country I give you a few Chilean proverbs:
“Al que habla, Dios lo Oye” God hears the person who speaks. (Ask and you shall receive.)
“Perro que no camina, no encuentra hueso.” The dog that doesn’t walk, doesn’t find a bone. (You can’t succeed, if you don’t try.)
“Dime con quien andas y te dire quin eres” Tell me who is by your side and I’ll tell you who you are. (Birds of a feather flock together.)

Until next week,
Warmest regards,
Darlene
P.S. A little bonus!
My brother and sister-in-law are hosting a foreign exchange student this winter who just so happens to be from Chile. His name is Rodrigo, a junior in high school. I had the privilege of meeting him and of course, I had to make a nice Chilean lunch to help him feel right at home. He was really fun to talk to and anxious to share his culture with me. For his lunch, I prepared what is called Pastel De Choclo; sort of a shepherd’s pie but with a corn topping. The best part; Rodrigo ate the whole thing and exclaimed three times during the meal that it was just like home! I could not have asked for a better compliment. He took a look at the menu for the Chilean meal I had prepared earlier and said he was sorry he missed it. He felt Curanto was a perfect reflection of his country.
Gracias Rodrigo!
And for an added bonus I present:

Pastel de Choclo (Beef and Corn Pie)

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New Year's Eve traditions around the world

It is always fascinating to learn a little something about how other places and cultures celebrate special days.  New Year’s Eve, (or Old Year’s Day) is celebrated in many parts of the world, although it has many different names.  Countries in Europe call it St. Sylvester’s Day.  Malam Tahun Baru is what it is called in Indonesia, Malaysia and Singapore.  It is called Hogmanay in Scotland and Reveillon or Wallonia in Brazil, and Portugal.  This special evening is held on the last day of the year of the Gregorian calendar, which is December 31^st, and rings in the New Year at midnight.

Fireworks are a common way to celebrate the New Year in many countries around the world.  Festivals and celebrations also include song, dance and of course, great food.

Here are some fun and quirky things people do around the world to say goodbye to the old year and bring in the new:

In Australia, people run out into the streets and bang on pots and pans.

In Denmark, they shatter dishes and plates against the front doors of friends and family.

In hope for good fortune, in Ecuador, giant scarecrows are made of paper and burned, along with photographs of the past year.

Speaking of South American countries, many believe that, your fate in the New Year is determined by the color of the underwear you wear that night.  If they are red, they will bring you love, wealth if they are yellow, and peace if they are white.

In Peru, there is a festival in a small village called the Takanakuy Festival, where at the end of the year people settle their differences with a fist fight, so they can start off the year without holding any grudges.

An easier way to ring in the New Year is practiced in Argentina, where at the stroke of midnight they take their first step with their right foot, thereby, “Starting the year off on the right foot.”

In Romania, people toss spare coins into the river for good luck.

Dropping ice cream on the floor is what they do in Switzerland.  (We are not sure how this tradition emerged.)

In Puerto Rico, people throw buckets of water out of their window to drive away evil spirits.

In Turkey, they smash pomegranates. The more pieces it breaks in to, the more good luck will come.

In Belgium, even the livestock get in the spirit as they are decorated and paraded around town with bells ringing.

Columbia believes that if you carry around an empty suitcase, travel will come your way in the New Year.

Many places including Bolivia, like to bake a coin into their sweets.  Whoever finds it in the treat will have good luck for the next year (and hopefully not a broken tooth.)

In Spain, they eat grapes, one for each chime of the church bell at midnight.  It is believed to bring good luck for each month of the coming year.  The grapes enjoyed along with some Cava of course.

In Finland, they cast molten tin into a bucket of water and then predict what’s in store for the coming year by the interpretation of the resulting shape.

In the Philippines, they turn on all the lights to ward off evil spirits.  They also wear polka dots, as anything round is considered to bring luck and prosperity in the New Year.

In Japan, the Buddhist temples strike the gong 108 times to expel 108 human weaknesses. The Japanese also have a tradition of eating soba noodles on New Year's Eve, the long noodles represent longevity.

In Brazil, everyone wears white to scare away bad spirits and in Chile they sleep beside their loved ones in the cemetery.

Lentils and black-eyed peas are popular in many places to welcome in a full year of work and money.  In fact in Texas, black eyed peas are called Texas caviar.

Pork in many forms is another way the New year is celebrated, pigs root their food in a forward motion, so pork represents looking forward in the New Year.  My sister makes pork and sauerkraut every New Year's day. 

Also in the United States, watching the giant crystal ball drop in Times Square (formerly called, Longacre Square) in New York City is a favorite at midnight, along with a toast of champagne, a kiss, and singing the Scottish classic called Auld Lang Syne which means, “old long ago.” According to Scotland.org, “The song is about love and kindness of days gone by, but it also gives us a sense of belonging and fellowship to take with us into the future.”

However you and your loved ones celebrate this New Year’s Eve, be safe, and why not do a little something special for good luck, travel and prosperity.

I would love to hear how you celebrate the New Year, Please do let me know in the comments below.

Happy New Year my friends!

Warmest regards,

Darlene

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How did Peru get its name?

Garcilaso de la Vega, was the first one to shed light of how Peru got its name.  Vega was born, the son of a Spanish conquistador and an Incan princess, in 1539.  He was one of the first to write detailed accounts of the Incas and Spanish conquests in Peru.  His book was published in 1609, was called, The Royal Commentaries of the Incas.

The story goes that in 1513, Spaniard Vasco Nunez de Balboa discovered the South Sea.  He spotted a native Indian who was quietly fishing at the mouth of an estuary.  His crew captured the native and hauled him aboard the boat.  After finally calming him down, the Spanish attempted to ask him questions about the unknown land.  Scared and confused but wanting to please his captors, he blurted out the word Beru, which was actually his name.  He then blurted out a second word, Pelu, which means, “river” in the Inca language.  The Spanish combined the two words to create what we know the country to be called today; Peru.  (The Incas and natives knew their country as Ttahuatin-Suya, meaning, “the four-quarters of the world.”)

Where is Peru Located?

Peru is located on the western border of South America.  Her neighbors are Ecuador and Columbia to the north, Brazil to the east, Bolivia to the southeast, Chile to the south and the Pacific Ocean to the west.  It is the third largest country on the continent, behind Argentina and Brazil.  Lima is the capital city and its main economic hub.

Peru has enormous biodiversity, with ninety distinct microclimates.  It is listed among the ten most biodiverse countries in the world.  The coastal plain, (costa) is a narrow strip of desert land that runs the length of the country.  There is an upland region, (sierra) the highland, which includes the very high mountain ranges of the Andes, as well as gorges and deep valleys.  There are many rivers that are born in the Andes and descend to the Pacific, allowing for irrigation to serve a very arid region.  The east is home to the tropical Amazon basin’s rain forest, jungle (selva), and the Amazon River.  Lake Titicaca, lies between Peru and Bolivia and is the largest lake in all of South America.  It is also the highest in altitude, navigable lake in all the world.  In Andean belief, Lake Titicaca is the birthplace of the sun.  Its waters are renowned for stillness and bright reflections.  Jacques Cousteau discovered ruins of an ancient city under the lake’s surface, He also discovered the descendants of the Quechua people, who still live on the islands today.

A Brief History of Peru

Peru has an ancient history, stemming from various tribal groups that lived there.  In the 12^th century, the small city state of Cuzco was formed by the Killkes tribe.  This began the formidable era of the Incan Empire.  Over the next several hundred years, the Incas managed to conquer not only Peru but also parts of Ecuador, Bolivia and northern Chile.  They had a highly developed civilization when the Spanish arrived there in 1531.  Spanish conquistador, Francisco Pizarro, conquered and captured Cuzco in 1533.  Peru was a great source of wealth and power for the Spanish, mostly from the gold and silver discovered in the Andes Mountains.  In 1535, Pizarro established Lima as the capital of Peru, which remains so today.  With the help of others, from Bolivia and Venezuela, Peru was able to defeat the Spanish and become a free country in 1821, when they declared their independence.

Like many newly independent countries, Peru went through a difficult time with coups, dictatorships, military rule and wars with guerilla groups fighting against the government.  In recent history, Alberto Fujimori, won three consecutive terms, despite being accused of fraud.  He then stunned the nation when he resigned during a trip to Japan.  Revelations that Fujimori secretly held Japanese citizenship outraged the populace, since he could not be extradited to face corruption charges.  Eventually he ended up in Chile to pursue his political ambitions.  There he was arrested and sentenced to 25 years in prison.  He was recently pardoned, after serving only 12 years, as he is suffering from cancer.  The pardon caused outrage, once again.  Despite Fujimori’s crimes against humanity, he did some good things for the economy, which continues to thrive.  Their economy is dependent on its many commodities, but prices do fluctuate with the world markets.  They are the world’s second largest producer of silver and copper. They are the sixth largest producer of gold; mining 162 tons of gold a year.  Peru’s coastal waters provide for excellent fishing grounds.  Fish and agriculture are very important to their growing economy, as are minerals and natural resources.  Tourism continues to contribute more than ever to this nation’s economic growth.

Peruvian Culture

With more than 10,000 years of history, Peru is filled with a great wealth of culture and tradition.  As the oldest civilization in South America, Peru is home to many riches.  Peruvians fully recognize the importance today of their heritage and the value the Andes and the Amazon offer in natural resources and ancient traditions.

Spanish is the official language, along with Quechua and Aymara.  There are 45 other native languages that are spoken as well.  Catholicism is the predominant religion in Peru and is very important in the lives of Peruvians.  Yet they exist peacefully alongside other belief systems including indigenous beliefs, with shamans and medicine men playing important roles.

The coca plant (the same one used to make cocaine) has been used for thousands of years in the Andean world.  It is used for its medicinal properties and religious significance.  Coca leaves, which are brewed in tea, are particularly effective against altitude sickness, which is helpful at high elevations.

Since pre-Hispanic times, music and dance have played vital roles in Peruvian society.  Ancient Peruvians used seashells and reeds, along with animal bones, to produce sounds.  Weaving is another prominent art form in Peru.  It is believed that every form of weaving known today, was invented by the Peruvians.  It is estimated it takes somewhere between 500 to 600 hours to spin, dye and weave a traditional poncho.  They are typically given as gifts to one who enters adulthood and it is expected to last them a lifetime.

In Cuzco, Peruvian history is displayed in the architecture.  Here you will find Spanish, colonial style churches and dwellings built directly on top of their old Incan stone temples.

Why Visit Peru?

Peru, being home to amazing biodiversity, is one of the most unique and colorful places to visit on the planet.  Peru has 25,000 plant species, it ranks first in the world in distinct fish species, second for species of birds and third for amphibians and mammals.  It is home to 12 UNESCO world heritage sites, including the famous Machu Picchu that was recently deemed one of the Seven New Wonders of the World.  It was uncovered in 1911 by Hiram Bingham and today displays the pride and complexity of the ancient Inca civilization as one of the most popular tourist destinations. The stone work, masterfully constructed to be seismically stable, is one of the mysteries of this ancient site.

Peru is also home to numerous natural wonders, including Rainbow Mountain and the Painted Hills, where mineral deposits color the landscape like a rainbow. The Cerro Blanco sand dune, located in the south of Peru, is the highest in the world.  Peru’s Nazca Lines, are a collection of more than 70, giant, human and animal geoglyphs.  There are 10,000 lines, some of them are up to 30 miles long and it remains one of the world’s biggest, archeological mysteries that was never even discovered until man took flight.  The Andes, the beautiful coastlines, deserts, the Amazon basin and rivers, and Lake Titicaca are all great reasons to visit Peru.  However, it may just be worth a visit there for the gastronomy alone; it is one of the best cuisines in all the world.

Peruvian Cuisine

The diversity of Peru’s agricultural production comes from its microclimates and varied geography.  Peru’s multiple cultures along with the brilliance of her chefs, have enriched the cuisine to the point of it being recognized as one of the best in the world.  Gastronomy has become such an important element in the lives of Peruvians, it is part of the national identity.  The cuisine of Peru is both ancient and modern.  It is a fusion of the indigenous population along with contributions of immigrants from Europe, (mainly Spain, Italy and Germany), Asia (China and Japan) and West Africa.   Imagine a cuisine where there are the over 3800 varieties of potatoes.  Corn is available in every color, shape and size, along with rich grains, like quinoa.  We certainly can’t forget the abundant seafood, especially their amazing ceviche, available all along the coast.  High in the Andean region, cuy (guinea pig) and alpaca, are popular sources of meat.  It is, however, the native aji chilies, pureed into amazing sauces, that just might be their most delicious contribution.  The flavors of Peruvian cuisine are bold, rich, and spicy.  Yet they can be subtle and complex, as well.  You will certainly want to enjoy the amazing flavors of this cuisine with their famous pisco sour; Peru’s national drink.

So let’s enjoy a Peruvian Meal:

The Menu

Starter

Peruvian Ceviche (Peru’s National Dish)

Main Dish

Split Roasted Chicken (Pollo a la Brasa)

Served with

Two Peruvian Sauces ( Aji Verde & Aji de Huacatay)

Dessert

Caramel Meringue Parfait (Suspiro de Limena)

We set the scene with the colors of the flag; red and white.  We placed dolls, hand crafted by natives, to represent the Incan empire, a photo of the magnificent Machu Picchu, a yellow aji pepper, silver and gold coins to represent their wealth, potatoes, a rope, with knots, representing the ancient system of record keeping, called quipus, a penguin statue (yes they have penguins in Peru), and palm fronds to represent the Amazon rain forest.  Finally, a soccer ball was added, as it is their national sport.

Our first course was ceviche; the national dish of Peru.  Ceviche is so loved and is part of its national heritage.  It actually has its own holiday on June 28^th of each year.  This ceviche was one of the best we have ever had.  It was unique in that, besides the delectable seabass, it had sweet potatoes and giant kernels of toasted corn.  It was flavored with aji peppers, red onion and a citrusy flavored marinade, made with fresh lemon and lime.  The ceviche was served with the marinade, in the tradition of cevicherias and is called, leche de tigre or “tigers milk.”

For the main course we had their famous, pollo a la brasa.  This dish is loved in Peru but may be more famous in the USA.  It just may be the best chicken ever.  It was a split, roasted chicken, lightly seasoned with vinegar, cumin and pepper.  It was tender and succulent.  But it’s the sauces, for which the Peruvians are so famous, and into which you dip the bites of chicken, that make the dish.  The two sauces we had were, aji verde and aji de huacatay,  (which was my favorite.)  Both sauces are phenomenal and the dishes you can use them on are endless.  The aji verde is very common and flavored with aji paste, chilies, cilantro, lime, garlic, oil, cheese and mayo, all blended together.  The aji de huacatay is also made with cilantro, aji paste, garlic, and oil but has the addition of huacatay paste, which can be found in your Latin market.  Huacatay is a fresh herb, that tastes somewhere between basil and mint.  It is sometimes called black mint and is related to the marigold and tarragon families.  These sauces were off the charts, amazing.  We actually did not have a side dish, but potatoes, cooked anyway you like, would be a great accompaniment  and totally authentic.

For dessert we enjoyed suspiro de limena, which is a caramel meringue, parfait that is exceptionally sweet and delicious.  The name of the dessert, literally translated means, “the sigh of a Lima lady.”  I think that pretty much sums it up.

After our feast, we took our pisco sours, (made with Peruvian pisco, as the base liquor and lime, which makes up the sour, along with bitters, egg whites and a simple syrup,) to enjoy, as we watched Wild Peru, by National Geographic.  This film highlights the amazing biodiversity of the land and sea of Peru.  Did you know you can swim with pink dolphins there?  By the way, Peru also has a national holiday, in honor of the cocktail, pisco sour, which happens the first Saturday of every February.

I leave you with my favorite Peruvian Proverb:

“It is better to prevent than cure.”

Until next time

Warmest regards,

Darlene Longacre

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Mextzlixcictlico, is believed to be what Mexico was first called.  The word combines three sounds in the old Nahuatl language, spoken by the Aztecs, also known as Mexicas.  Mextzli means ‘moon”, Xictlii means “center” or “umbilical” and co means “place.”  Mextzlixcictlico translated means, “place in the center of the moon” or “belly button of the moon.”  Mexicas were warrior tribes who came from a place thought to be in the north-western region of Mexico, called Aztlan.  They arrived in the Valley of Mexico at the beginning of the 13^th century.  They settled on a small island in the Texcoco Lake.  They called this lake, “the lake of the moon” and in the center was Tenochtitlan, their capital city (now Mexico City.)

Legend says that the Aztecs left their home to look for a place to start anew.  Their god had told them to find a lake where an eagle with a serpent in its beak would stand on a nopal cactus, growing from a rock.  After much traveling they found exactly what their god described and were sure it was the sign they had been seeking.  Tenochtitlan translated means, “place where a cactus grows from a stone.”  This symbol of the eagle with the snake on the cactus is the national emblem of Mexico and is proudly displayed on their flag.  When the Spanish arrived in 1519, they could not pronounce Mextzlixcictlico, and so it was shortened to Mexico.  In Spanish it is pronounced Mejico, with the j pronounced like an h.  The country was ultimately named Estado Unidos Mexicanos or the United Mexican States.  There are 31 States in Mexico, plus Mexico City, known as the Federal District.

Mexico is located in the southern part of North America.  It is bordered to the north by the United States of America (the second largest border in the Americas after Canada) and to the southeast by Belize and Guatemala.  Baja California is a peninsula of arid land that extends between the Pacific Ocean and the Sea of Cortez.  It is where the desert meets the sea.  The mainland, as it is called, is surrounded by the Sea of Cortez and the Pacific Ocean to the west and Gulf of Mexico and the Bay of Campeche (formed by Mexico’s other peninsula, the Yucatan) to the east, as well as the Caribbean Sea.  Mexico is the 14^th largest country in the world by size.

Mexico has something for everyone; it has a variety of geographical regions and climate variations, from high deserts and scrubland, to lush tropical jungles and 6000 miles of spectacular coastline.  Central Mexico is mostly a volcanic plateau, surrounded by vast mountain ranges, running north to south.  Mexico is located on the “Ring of Fire” and has suffered from several major earthquakes.  Mexico City was built on top of the old Aztec capital and is actually sinking.  The city is home to some 24 million people and is the second most populated city in the world.  They consume about 287 billion gallons of water each year.  However, because 70 percent of their water comes from the aquifer below the city, it has actually sunk, more than 32 feet in just the last 60 years.

Mexico has an amazing history of notable ancient civilizations.  This period is referred to as the Pre-Columbian period.  There are at least five major civilizations that existed in Mexico: the Olmec, Maya, Teotihuacan, Toltec and Aztec.  First populated some 13,000+ years ago, the country had complex indigenous civilizations long before the Spanish arrived in the 16th century.  What these civilizations left behind, is why Mexico is home to over 30 UNESCO World Heritage Sites.  There are places like the Pre-Hispanic towns of Chichen-Itza, Tulum, Teotihuacan and Uxmal, to the ancient rock paintings of the Serra de San Francisco and historic centers such as Zacatacas, Puebla, Morelia, Oaxaca, Monte Alban and San Miguel de Allende, to name just a few.

Mexico was under Spanish rule for nearly 300 years.  The Mexican people, led by a priest named Father Hidalgo, rose up against the Spanish on September 16, 1810.  Hidalgo is considered to be the Father of modern Mexico and Independence Day is celebrated on September 16th each year.  This date actually marked the beginning of the war.  It was not until a decade later that Mexico declared independence from Spain, on September 28, 1821.  Since her independence and through many civil wars and revolutions, Mexico’s borders are what they are today.  It used to be a much larger country, incorporating a vast swath of the USA’s western states.

The Spanish left an indelible mark on the culture of Mexico.  Spanish is the language they speak and Mexico is the largest Spanish speaking nation in the world.  They also adopted the Catholic faith and 88 percent of the population are Catholics.  Many of their cities were built in colonial times with beautiful churches and town squares, called Zocalas, which make up the hub of activity in the center of the city.  They have incorporated local religious practices and customs from the pre-Christian era into their celebrations and festivals.  For example, the very popular “Day of the Dead” represents a fusion of All Souls Day, with rituals from earlier Aztec and Meso-American tribal customs.

The largest ethnic group in Mexico is Mestizo, a mix of Spanish and Indian ancestry. The next largest group is the indigenous population, mostly Amerindian, who keep their unique customs alive and well.  The constitution recognizes 62 indigenous groups living in Mexican territory and grants them autonomy and protects their culture and languages.  Americans, Europeans, Africans and other immigrants from Asia and the Middle-East, make up the balance.

As we look into the cuisine of Mexico, it is extremely varied by region.  The north is famous for its ranch culture, where the most popular dishes are based on beef and goat.  Dishes like machaca, arrachera (fajitas) and cabrito (baby goat) are famous.  Cheese, in many varieties, comes from this region; including queso fresco, that is loved all over the world.  Corn tortillas are ubiquitous throughout Mexico.  However, the north has created at least forty different types of flour tortillas and created the burrito in Sonora, which has also become world renowned.  Baja California is home to Mexico’s oldest wine region with a reputation for delicious wines.

The north Pacific coast supplies much of the country’s grains, fruits and vegetables. The area is famous for pozole (an hominy soup), birria (a stew made of beef, lamb or pork with chili peppers and spices), menudo (made from cow intestines) and many pork dishes.  Jalisco is famous for its tequila.  Of course, seafood is abundant along the coast.  It is generally cooked with chili peppers and European spices.

The Bajio area is famous for its carnitas, (deep fried pork) originating from Michoacan.  The area is also famous for its sweet desserts, like arroz con leche, (a rice pudding) and cajeta (goat’s milk caramel).

The south Pacific coast, incorporating the area of Oaxaca, is famous for their indigenous cuisine.  Chicken and pork are staple ingredients, along with seven different moles (pronounced mo- lays.)  Chocolate is also used frequently, hand ground and combined with nuts and cinnamon for a delicious beverage.  Corn is another staple food of the region and used in tortillas and there is a cheese similar to a string cheese, simply called Oaxaca cheese, made from this region as well.

The food from the Yucatan region is based on Mayan food, with Caribbean influences.  One of the main spices is achiote, which gives the food a reddish color.  Recados, are pastes made with achiote and used on chicken and pork.  Pibil is a cooking method used in this area where meat and vegetables are wrapped in banana leaves and cooked in a pit.  This area also loves habaneros, a fiery chili that is typically served on the side.  Tropical fruits are plentiful and used to make delicious salsas.

The Gulf region of Tabasco and Veracruz, is a fusion of Afro-Cuban and Spanish cuisines.  The Europeans introduced herbs to the region which are used to make dishes like, Huachinango a la veracruzana, red snapper, prepared in a tomato sauce, seasoned with bay leaf, onions, capers, olives and sweet yellow peppers.  Yes, the beloved hot sauce, called Tabasco, comes from Tabasco.  Dishes made with peanuts along with plantains, yucca and sweet potatoes are the Africans’ contribution to their cuisine.  The whole area is teeming with seafood, used often in the dishes from this region.

Central Mexico is where every type of Mexican cuisine can be found.  Mexico City’s street foods are very popular, with taco stands and tortas (sandwiches) found on nearly every corner.  You can find restaurants featuring pre-Hispanic food, to the latest haute, Mexican cuisine and every style of cooking in between.

Corn, chocolate and chilies are just a few of the gifts from Mexico, to the world.

So let’s enjoy a Mexican meal:

The Menu

Starter

Campanchana (Seafood Cocktail)

Soup

Pozole Roja (Chicken and Hominy Soup with Red Sauce)

Main Course

 Chiles en Nogada (Stuffed Chiles with Walnut Sauce)

 Dessert   

Flan (Caramel Custard)

We set the mood with Mariachi music, for which Mexico is famous.  We wore sombreros (big, mexican hats) and decorated the table with a tortilla press, terracotta pottery, molinas (wooden chocolate whisks) and a Dahlia pinnata, (Mexico’s national flower.)

We began our meal with one of my favorite things, typically found on a street cart, it is called, campachana.  It is a seafood cocktail that is served with the broth in which the seafood is cooked.  It usually has octopus, shimp, squid, scallops and sometimes oysters.  This is served in a cup and topped with cilantro, jalapeno, onions and lime.  It is heaven in a cup.

Next we had pozole, pronounced “po-so-lay”, a chicken (or often times made with pork) and hominy soup in a red sauce, that is popular all over Mexico.  It is not always made with a red sauce, but this is my favorite style.  The red comes from a combination of pureed dried chilis which impart a delicous flavor.  Hominy is a giant, white corn kernel.  When it cooks it almost appears as though it is blooming.  It also gives wonderful flavor to the soup.  Pozole, whether white, green, or red, is always served with accompaniments:  limes, radishes, chopped cabbage or lettuce, white onion and tostadas.  Spices such as dried oregano, ground chili or a mexican mix, like tajin, are also on the table.

For the main course, I chose to make a very old recipe, that was created for the a general and his men who were to fight for Mexican independence.  The recipe comes from the nuns in Puebla.  It is a complex recipe and I can not even imagine making this without a blender.  Back then they would have ground the walnuts for the sauce using a metate.  It must have taken them days to prepare.  This dish features the colors of the Mexican flag; the walnut sauce being white, pomegranate seeds for the red and parsley for the green.  It is therefore a favorite for Independence Day celebrations, when pomegranates come into season.  Basically, this dish is a poblano chili stuffed with meat, fruit, nuts and an array of spices, all mixed together called picadillo.  It is then fried in an egg batter and topped with the walnut sauce and garnishes.  Honestly, this recipe was so different from any chili relleno we have ever had, I was not sure what to expect.  All I can say is that those nuns had divine inspiration.  The complexity of flavors and textures in this dish can be summed up in one word,  Sublime!

For dessert we served one of the most widespread delights, flan; a delicious egg custard with caramel sauce.  It is extremely popular all over Mexico, and the world, and was a wonderful ending to our most amazing Mexican meal.

Growing up and living in Southern California, Mexico was a place  that along with my husband  I often visited.  We had many interesting adventures there.  In fact, we were even married at the Twin Dolphin Hotel in Cabo San Lucas, 28 years ago.

Please tune in next time for some first hand stories of our journeys to Mexico, where we experienced their warm hospitality, local traditions and shared in their amazing cuisine.  I’ll also bring you more delicious Mexican recipes, like:

Mole Poblano (Mexican Sauce)

Corn Tortillas (Handmade)

Enmoladas (Chicken Enchiladas in Mole Sauce)

Until then, I leave you with a famous Mexican saying, “Mi casa es su casa”,  which means, “My house is your house.”

Hasta la juego (See you later)

Warmest regards,

Darlene

Guatemala, in a dialect of the Mayan language, means “The place of many trees”. It is aptly named, as over one third of the country is forested. Shades of every color of green imaginable, exist there; containing nearly 300 metric tons of carbon-absorbing, living, forest biomass. Guatemala’s forests are home to over 1200 species of amphibians, birds, mammals and reptiles. Breathtakingly beautiful, Guatemala is a nature lover’s paradise.

Located in Central America, her neighbors are Mexico to the north and west, as well as the Pacific Ocean to the south. Belize, Honduras and El Salvador, along with the Caribbean Sea, lie to the east. There are three principle regions; the northern lowland plains, the volcanic highlands and the Pacific lowlands. The majority of the population lives in the temperate highlands, which is where the capital, Guatemala City, is located.

Modern day Guatemala was built on the foundation of the Mayan civilization. Mayan history, known as the Classic Period, can be uncovered in multiple sites around the country. The biggest and most famous is the Tikal temple, a UNESCO World Heritage site. In fact, there are four important UNESCO sites, the most in any Central American country. The Mayan civilization collapsed around 900 AD and the reason for their downfall is still debated by scientists. The “Drought Theory” is the now the most widely accepted, as the Mayans were an agricultural society that relied on rainfall. It is believed they had to abandon their homeland or die from a drought induced famine. Recent discoveries, such as obsidian arrowheads, suggest human presence existed there as early as 18,000 BC. There is an overwhelming sense that many precious artifacts and treasures are still left to be discovered in this land.

Guatemala was conquered by the conquistador, Pedro de Alvarado, in 1524. They gained independence from Spain, along with several other countries, on September 15, 1821. The official language is Spanish, along with 23 recognized, indigenous languages. Guatemala was, at one point, part of Mexico and then part of the federation known as the United Provinces of Central America, until its collapse in 1839. It was in 1945 that a constitution was adopted, after decades of dictator-type leadership. The constitution was supposed to give equal rights for all people, including the Indians. However, Indians continued to be exploited and disparaged until only recently. The Ladino elites (Persons of mixed or non-indigenous race and heritage) were compelled to change their attitudes, after Rigoberta Menchu, a young, Maya woman, was selected for the Nobel Peace Prize in 1992.

The time leading up to the 21st century, unleashed a horrific civil war that lasted from 1954-1996. This was a tragic time when over a million Guatemalans had to flee the country, over 450 Mayan villages were destroyed and over 200,000 people were murdered. The United Nations based, Historical Clarification Commission, attributed more than 93% of the human rights violations to the military government, and determined that 83% of the victims were Maya Indians. The Commission concluded that State’s actions constituted genocide. Thankfully, a peace accord was signed in 1996 between the guerillas and the government. The country has since experienced healthy, economic growth and gives their people the right to vote in democratic elections.

Guatemala produces many exports, coffee being the most important, but also significant, are exports of raw sugar, bananas, gold and precious metal ore and they produce most of the jade in the world. The Maya get the credit for making the first chocolate bar. Guatemala has a thriving textile industry, which employs many of its citizens. Its eco-tourism industry has been gaining momentum and has a huge upward potential for their economy.

Ironically, in a very recent development, corruption charges were brought against the current president, Otto Perez Molina and vice president, Roxana Baldetti. It brings into question whether this country will ever be led by someone with the people’s best interests at heart. Interestingly, the front runner, to replace the president (who now is serving jail time), is a comedian, with a slogan that goes “Not corrupt, not a thief”. Whoever wins this critical election, will have an opportunity to create a fresh start that the people of Guatemala so desperately deserve.

This country has a lot to offer, but it is the people that make this country so special. They are a proud, hard-working people, who are friendly and love to eat, drink and socialize at the many festive occasions, most of which revolve around religious holidays. Guatemalans are mostly Roman Catholic, and Protestant, along with indigenous, Mayan religious believers. Guatemala’s national sport is soccer, which is celebrated throughout the country.

One of the most revered celebrations is All Saints Day, or Dia de Todos Santos, which occurs on November 1st. This is a day to commemorate and pay respect to the deceased. A unique part of this tradition is the Kite Festival. Giant kites, that can span up to 20 meters (about 60 feet), are displayed and then these brightly colored kites, fill up the sky. Each kite has a unique design, similar to the designs on clothing, which signifies their village. It is believed that the soul of the deceased is able to identify their family members by the colors and design of the kite. There is also a competition for who can keep their kite in the air the longest. At the end of the festival, the kites are burned near the cemeteries, allowing the dead to return to their resting place. It is considered a curse, if for some reason, the kite does not burn. It is as though the soul does not want to leave. The meal that commemorates this holiday is called “El Fiambre”. This is a cold dish made with more than 50 ingredients including vegetables, sausages, meats, fish, eggs and cheeses. The preparation takes at least two days to make and is often served with the family gathered around the grave of a loved one.

As we look into their cuisine, the Maya and Spanish clearly have provided the most influence. Rice and black beans with corn tortillas are found at nearly every meal. It is amazing to watch a Guatemalan woman make a corn tortilla from scratch, using only her hands to shape the tortilla. It truly is an art form! Chicken, pork and beef are the most consumed meats, with fish being a local specialty along the coast. Meats are often served grilled or in stews called “caldos” and cooked in a chili sauce. Guacamole (mashed avocado, with onions and spices) is ubiquitous. Chile rellenos and especially tamales, are favorites all over the nation. The Guatemalan’s typically wrap their tamale in a banana leaf, as opposed to a corn husk, which imparts a unique flavor to the tamale as it cooks. Fresh fruits and vegetables are widely available and enjoyed as part of the everyday diet.

So let’s eat Guatemalan style:

The Menu
Starter
Salpicon (Shredded Beef and Mint Salad)

Served with Homemade Corn Tortillas

&
Picado De Rabano (Radish Salad)

Main
Pepian De Pollo (Chicken Stew)

Served with
Arroz Guatamalteco (Guatemalan Rice)

Dessert
Rellenitos de Platano (Stuffed Plantians)

We set the table with treasures from our trip to Guatemala some years ago. A handmade doll and the colorful fabrics, for which they are famous, decorated the table. Alongside them we placed a candle, with a picture of a quetzal, an absolutely beautiful bird, (it is the national bird) and almost as colorful as their textiles. It also bears the same name as their currency. It is said, the tail-feathers of this bird were in fact used as currency in the Mayan Empire. In the background, we put on some classical, Latin guitar music that we fell in love with on our trip there.

For the first course, we started with a shredded beef salad, called Salpicon. This dish is popular all over the region, however they make it with mint in Guatemala, which gives it a unique and tasty flair. This was served with a fresh, radish salad and of course some homemade corn tortillas. I must admit, I used a tortilla press to make them, as I have not been able to master the art of forming them by hand. (One day!) But whether made by hand or with a press, nothing can beat homemade tortillas, YUM!

For the main course we enjoyed a dish that should be considered their national dish, although they haven’t officially declared one yet; it is distinctively Guatemalan. It consists of a complex sauce, made with roasted sesame and pumpkin seeds, along with cinnamon and numerous chilies and vegetables. The result, served over chicken, was awesome. Some may say it is an acquired taste, but for us it took no acquiring at all; we simply loved it. Sometimes “Pepian” is referred to as Guatemalan mole’. We put this next to the rice, which was flavored with the broth from the chicken and vegetables. Very delicious.

For dessert, we delighted on mashed plantains, stuffed with sweet black beans, then fried and topped with sugar and cream. These sweet treats, called “Rellenitos de Platano”, along with a cup of Guatemalan coffee, was the ideal ending to our Guatemalan meal.

When we traveled to Guatemala, we stayed with dear friends who had grown up there. They took us all around their beautiful country, to both coasts and everywhere in between. What I remember most was their incredible hospitality; they served up delicious food, cervezas, and some very late nights, filled with music, dancing and laughter. But isn’t that what life is all about, enjoying good food, good friends and a good time? This, is essential Guatemala.

Until next week, Hasta Luego, (that means “see you later”, in Spanish)
Warmest regards,
Darlene

The name Brazil means “red ember” and originated from Pau brasil or Brazil wood. This tree grows abundantly along the coast line and is known for a deep red dye it produces. Brazil wood was highly cherished by European traders who came from Portugal in the 16th century and traded with the Tupa-Guarani Indians. Brazil gained her independence from Portugal in 1822 and has been self-sufficient ever since.

Brazil, the fifth largest country in the world, is located in South America. She borders every country in South America with the exception of Chile and Ecuador and is in fact the largest in South America; covering nearly half of the entire continent. Divided into regions, she is a land rich in natural resources. It is these resources that have carved out her history: timber in the 16th century, sugarcane in the 16th and 17th centuries, gold and gems in the 18th century and coffee in the 19th and 20th centuries. Today Brazil grows about 40 percent of the world’s coffee.

A true melting pot of nationalities, Brazil is one of the most varied and diverse countries in the world. This is a result of centuries of European domination as well as the introduction of the slave trade. Millions of Africans were brought to Brazil to work the huge plantations, which directly impacted the local culture. The official language in Brazil is Portuguese. She is the only nation which speaks Portuguese in South America.

When thinking about Brazil, there are some distinct images that come to mind, such as the giant statue of “Christ the Redeemer”, which overlooks the city of Rio de Janeiro. Currently listed as one of the seven man-made wonders of the world, the statue was built atop the Corcovado Mountain and was constructed between 1922 and 1931. It is made of 635 tons of reinforced concrete and sandstone and stands 130 feet tall. It is constantly undergoing restoration due to damage by frequent lightning strikes. What an experience it would be to see a flash of lightening illuminate such a formidable structure. This is a very fitting monument for Brazil, with her largely Catholic population.

Another image is “Carnival”, the four day festival held just before Lent. It takes place on the Friday thru Tuesday before Ash Wednesday. Although this occasion is celebrated in many places, there is nowhere like Rio de Janeiro to experience Carnival. More than two million revelers come to drink in Carnival. Samba schools, which are huge neighborhood gatherings of sometimes 4000+ people, come to compete in the parade with their music, dance, singing and amazing colorful and flamboyant costumes. It is truly a four day party like none other in the world.

And then there is the Amazon. This river is the world’s largest by volume, with over half of it flowing through Brazil. It is considered the second longest (4,000 miles long), next to the Nile and the world's widest river (6 miles to 30 miles wide, depending on the season). The tropical forest and river basin comprise over 2 million square miles. Back in the 16th Century an explorer by the name of Francisco de Orellano, was the first European to travel the entire Amazon River. He was intrigued by the Indian women warriors who lived along the banks of the river and called them “Amazons.” The biodiversity of the Amazon is unbelievable, with one-third of all known species on earth residing there. It has over 3,000 species of fish including the dreaded, flesh eating, Piranha and is home to the world's largest snake, the Anaconda. With all of this biodiversity, one can only imagine what medicinal wonders might reside in the exotic plant life and what tropical fruit flavors exist that have never yet been tasted. It is deservedly known as,“ The Land of Plenty.”

Of course, Iguazu Falls is another amazing tourist destination and an UNESCO world heritage site, on both the Argentinean and the Brazilian side. My sister recently visited these amazing falls (which Eleanor Roosevelt said made Niagara Falls look like a faucet) and on the Brazilian side, there is a huge cliff with waters cascading down the rocks some 150 feet. The roar of the falls is deafening and the cool mist refreshes you as you watch birds of prey get fooled by the the smaller birds, known as the Great Dusky Swifts. When they are pursued, they dive right into the full force of the falls and somehow stop before they hit the rock wall behind it. There, they find their nests and safe harbor from their predators. (Pretty clever.) The Brazilian side of Iguazu Falls is also an optimal site to view Garganta do Diablo (the Devil's Throat), which looks like a grand precipice of converging rivers flowing down into hell.

As I looked into the cuisine of this amazing country, there were many delicious and exotic choices. The cuisine varies greatly by region, for example Bahia is influenced by a mix of African and Portuguese cuisines, where chili and palm oil are very common. In the north, with the forest and freshwater rivers, fish and cassava are the staples. In the Deep South, the churrasco, a special kind of barbeque built on gaucho traditions, are most popular. In the end, I felt the national dish called Feijoada, a black bean and pork stew, would be the perfect choice. I think it clearly demonstrates the ethnic mix of this beautiful country; influences that have enriched her with native and immigrant history.
So here we go…..Brazil

The Menu

Main Course
Feijoada (Black Bean and Pork Stew)

Served with Farofa (Fried Manioc Flour)

Arroz a brasileria (Brazilian Rice)

Couve a Mineira (Collard Greens)

Sliced Oranges

&

Molho apimentado (Hot Sauce)

Dessert
Brigadeiro (Chocolate treats)

We decorated the table with tropical fruits; coconut, papaya, oranges and added a bowl overflowing with coffee beans (their best export.) We lit candles adorned with images of Christ the Redeemer. We displayed the colors of the Brazilian flag for the table scape; yellow, green and blue. We turned on the stereo with “ The Girl from Ipanema,” to jump start a Brazilian mood. Soft Samba music serenaded us the rest of the meal. We ate continental style as would be customary, (fork in the left hand and knife in the right.)

We did not start with an appetizer for this meal as there was so much food for the main and sides, but if I was, I would have made Pao de Queijo, a Brazilian cheese bread in the shape of a ball that is loved all over Brazil.

For the main course we had the most delicious black bean and pork stew. This takes the better part of a day to make, but is it ever worth it; absolutely amazing. This main dish was served with many different sides: sliced oranges (a lovely citrus addition), along with Brazilian rice (flavored with onion), gently sauteed collard greens and Molho apiementado, a wonderful Brazilian hot sauce. Of course, we cannot forget the Farofa, a skillet toasted manioc flour that adds a wonderful kind of grittiness to the whole meal. In Brazil they put Farofa on just about everything.

For dessert, we enjoyed a little chocolate, sprinkled treat, similar to a Bon-bon, made and served for every Brazilian special occasion. These nuggets of pleasure are called Brigadeiro and pair perfectly with a robust cup of Brazilian coffee.

There is something very erotic and exotic about this country Brazil. Perhaps it is the friendly and free-spirited people with a zest for life, who like to be close and touching all the time. Perhaps it is the soulful beat of Samba that provides a hypnotic rhythm to move to, or perhaps it’s the national drink called Caipirinha (pronounced “cap-reen-yah”), made with lime and sugar, blended together with cachaça (alcohol from sugarcane) and served over ice (a most popular and intoxicating beverage.) Perhaps it is the tradition of clapping just when the sun sets, saying thanks for another beautiful day,. Perhaps it is all of the above.

As we leave this wonderful place called Brazil, I say, “Saúde” (pronounced Saw-OO-de), which means “Cheers” in Portuguese. I am headed off to kick around a soccer ball in honor of this country. They have won the world cup five times; this is more than any other country in the world. Not to mention, it wouldn’t hurt to work off some of that rich and delicious Feijoada.

Until next week,
Tchau (goodbye, pronounced like the Italian ciao)
Darlene

Bolivia gets her name, thanks to Simón Bolivar, the man credited for leading the War of Independence against Spain in the 19th century. Bolivia is a land-locked country located in central South America. Her neighbors are Peru, Brazil, Paraguay, Argentina and Chile. She is one of the poorer countries in Latin America, mainly due to her geography. Her topography is home to the great central plateau with an altitude of over 12,000 feet and stretching 500 miles in length. This plateau is home to Lake Titicaca, one of the highest and deepest lakes in the world. She also has three of the tallest peaks in all of South America. Other highs: two of the top five, highest altitude cities in the South America are in Bolivia. One is appropriately named, “El Alto,” meaning “High.” It is said that clouds drift through the living rooms of the citizens that live there. They also have a long history of coca growers. The coca leaves are made into a tea which can help prevent altitude sickness. The coca leaves, are the same ones from which alkaloids can be chemically extracted and exported illegally as the popular drug, cocaine. The tea, however, has only a slight stimulating effect, more like a cup of coffee.

Her people are a mix of Spanish, Quechua and Aymara, (each of these ethnic groups brought with them their own language and all three are official languages of Bolivia.) There are also a few dozen Amazonian ethnic groups, which is why today, her official name is the Plurinational State of Bolivia. Some of these ethnic groups live in complete isolation from mainstream Bolivia.

Rich in history, Bolivia is home to one of the world’s most ancient and advanced civilizations; the Aymara, dating back some 2000 years (about 950 AD.) Today, all that is left as evidence of this civilization is the ancient ruins of the city of Tiwanaku. Bolivia was also controlled for a time by the Inca Empire, which was then overthrown by the Spanish. Bolivia finally gained her independence in 1825. You would think independence would be a good thing. However since then, there has been war, turmoil and a constant fight for freedom over dictatorship. Even today Bolivia is torn between nationalization and privatization with constant pressures from the world’s superpowers, as Bolivia is a country rich in resources. She is home to the largest salt deposit in the world. A vast patch of white that can be seen from space, is southern Bolivia's Salar De Uyuni. It is an expansive desert of over ten billion tons of salt covering nearly 5,000 square miles. The salt however covers up the world’s largest lithium deposit. Lithium, which is used in batteries, is a metal the government believes will bring great wealth to Bolivia. The dilemma is how to obtain the lithium without destroying the salt and still keep the profits in Bolivia.

Bolivia gets a ton of rainfall, from 5 to 8 meters annually. All rivers that cross through Beni (an area in northern Bolivia) are tributaries of the Amazon River. The Amazon River pushes so much water into the Atlantic Ocean that fresh water is found over 100 miles out to sea! She has many different ecosystems, which the government has been diligently trying to protect with new environmental laws. The biodiversity of the tropical rainforests to the Pantanal wetlands are among some of the most biologically abundant in the world, with incredible varieties of plant, animal and bird species. Bolivia is also home to the largest butterfly sanctuary in the world, holding over 3000 species. Bolivia gets first prize in the world for her number of certified, tropical forests.

Bolivia is self-sufficient in almost all food staples. In the highlands they grow tubers, maize, and legumes, Guinea pig is a well-loved food in most of Bolivia. She is home to huge cattle ranches in the northeastern grasslands. There, many of the wealthy ranchers don’t even know how many head of cattle they have since the grasslands and lakes make caring for them effortless. In the eastern portion of the country, they grow rice, sugar, and make various cooking oils. Bolivia is rated in the top twelve nations in the world for organic agricultural land. She also has bountiful wine regions, (some started in colonial times by the Spanish) which are now integrating modern wine making techniques and creating a hugely popular export.

The cuisine in Bolivia is regional, based on what is locally grown and also influenced by her heritage and neighbors. Typically, breakfast is a light meal with the main meal of the day eaten at lunch, called “Almuerzo.” This is usually a four course meal that is followed by a welcomed siesta (nap). A light meal is usually served there around seven in the evening.

So here we go, off to Bolivia:

The Menu
Appetizer
Salteñas (Beef and Onion Pastry)

Served with Llajau or LLajwa (Spicy Bolivian Salsa)

Soup
Sopa de Mani (Peanut soup)

Main Course
Silpancho (A meat patty served over potatoes, rice and topped with a fried egg and fresh salad)

Dessert
Helado de Canela (Cinnamon Sorbet)

The table was set with butterflies as our centerpiece and of course the colors of the national flag; red yellow and green. As the host, I filled our glasses from a bottle of red wine that came from Bolivia. We raised our glasses and toasted, “Salud,” which simply means “Cheers,” in Spanish. Then I said, “Provencho,” which literally means “Benefit” or “Profit,” and is considered a light-hearted invitation to the guests to begin eating. The guests’ proper response is “Gracias!” meaning “Thank you!” We used our utensils in the continental style, as would be typical there. Utensils are always used in Bolivia, even for hard to cut items, like some fruits.

The appetizer served was Salteñas. They are very similar to empanadas, like we had with our Journey to Argentina. This time they were stuffed with minced beef, onions and potatoes. The salsa, called Llajwa or llajua, was the perfect complement. A spicy salsa is found on every table in Bolivia. It is typically made from a pepper called locoto and instead of cilantro, they use a plant that is similar but different, called quillquiña. The salsa ingredients are normally ground on a large flat stone with a pestle, called a batan. We loved the spicy salsa and it was excellent in the soup and on the main dish as well.

Next was the soup course. Sopa de Mani, is an absolutely amazing peanut soup that can be made with beef, chicken or vegetables. What I had left over of the soup, I decided to freeze and simply labeled it, “Thank you Bolivia…. EXCELLENT!”

The main course was really a meal all by itself. A dish called Silpancho, is a true comfort food that could be served for any meal of the day. The lean meat, rolled in bread crumbs, then pan seared, is reminiscent of a chicken fried steak. It is served over fried potato slices and rice. On top of the meat, a fried egg is placed sunny side up surrounded by fresh tomatoes, peppers and onion and drizzled with a light vinaigrette. This was another keeper from Bolivia; beautiful and delicious.

For our dessert, we savored the simplicity of a cinnamon sorbet. It was light, refreshing and the perfect end to our Bolivian feast.

If you ever have the good fortune to be invited to a Bolivian meal, there are a few things you should know. Arrive about 15 to 30 minutes late. Take a small gift of flowers, chocolates or wine. Wait to be seated until the host tells you where to sit and everyone is present. Always keep your napkin on your lap; never lay it on the table. Always keep both of your hands visible and elbows off the table. If someone asks for something to be passed to them, like a salt shaker for instance, do not hand it directly to them. Instead, place it on the table near them. Never fill your own glass of wine; there are all kinds of taboos and rituals for properly pouring wine. Also, don’t comment on how much you love the food until the end of the meal or the host will keep giving you more. Never take the last piece of anything, as that is considered greedy. Always stay seated until everyone has finished eating at the table. When leaving, thank your host for the delicious meal and give three kisses, alternating cheeks. This is done as a greeting and as a goodbye.

As we end our journey to Bolivia, I leave you with a New Year’s Eve ritual. The dinner table should be decorated with your best tablecloth and dishes. At least one red candle needs to be on the table to signify that love will always be present in the family. Make sure there is something gold on the table and everyone must eat one teaspoon of cooked lentils before the meal to ensure prosperity in the New Year. The most important ritual is to eat twelve grapes, just before midnight for good luck, making a wish upon each one prior to the countdown.

Salud!

Until next week,
Warmest regards,
Darlene

Argentines refer to their country as “Crisol de Razas”- a crucible of races or a melting pot. Europeans make up ninety seven percent of the population with the majority coming from Spanish and Italian descent. She gained her independence from Spain in 1918. Located in the south eastern portion of South America, Argentina is bordered by Chile to the west, Bolivia and Paraguay to the north, Brazil to the northeast, Uruguay and the South Atlantic Ocean to the east and the Drake Passage to the south.

Boasting 1,000,000 square miles, Argentina is home to the highest and lowest points in the western hemisphere, featuring a tropical climate in the north, including the world famous Iguazu Falls and sub-polar temperatures in the south, with the legendary glaciers of Patagonia. Then there is the Pampas, the central grasslands, home to the largest cattle producing land and with it, the renowned gauchos. Gauchos are folk heroes similar to the cowboys of the western United States, whose imagery was brought to life by the author Zane Grey. The “gaucho” way of grilling meat in an open fire has turned into a national pastime and is what Argentines look forward to on their weekends and special occasions. It is commonly referred to as the “asado”.

There are some very interesting traditions in Argentina. One of the most communal is the custom of drinking “mate”. Everyone drinks this special tea in a calbush gourd. Some are elaborately designed with silver rims and the hot tea is sipped through a special metal straw called a bombilla. This straw is designed as a sieve, allowing only the liquid and not the yerba, tea mixture to pass through. Elaborate rituals exist for sharing “mate”. The Cebador, (server) pours the hot water slowly as it fills the gourd. It is then passed clockwise and each participant is expected to drink generously from the gourd. A good “mate” sharing will mean the Cebador will not have to refill the gourd with the yerba mate for several rounds. It is considered poor manners to stir the mate with the bombilla (straw) or to wipe off the end of it. Yerba mate is considered to have medicinal properties and has spread in popularity because of this. It is an honor to be offered this ritual and a true sign of friendship.

Speaking of friendship, Argentina has a day to honor it. Friendship Day is celebrated on July 20th. It is not a true holiday but everybody takes part in acknowledging their friends with cards, gifts, phone calls and text messages. Friendship Day is so popular that there is usually a temporary outage of the mobile networks on that day.

Another tradition found in Argentina is tugging on the ear lobe of one celebrating a birthday, one tug for every year of a person’s life. My sister tells the story of seeing a waiter there being accosted by several waitresses taking turns pulling at his ear lobes, while he stopped to place an order.

The cuisine of Argentina takes its cues from the European immigrants, their neighbors, and of course the wonderful history of the gauchos. The food in this country is absolutely spectacular.

Argentina is also known for some of the finest wines in the world. Especially notable are their Malbec, Cabernet Sauvignon, Syrah and Chardonnay. Enjoy any one of these with your meal for Argentina. However, if you are ever in Argentina, avoid pouring the wine yourself; let your hosts do it, as there is some seriously complicated etiquette associated with this task and if done wrong could be considered insulting.

 Argentina has had her share of turmoil. Most memorably, hyperinflation hit hard in 2001, slashing the value of their peso in half. Bank accounts were frozen by the government and the people struggled to make ends meet. In recent years they had all but recovered, however just recently high inflation has again reared its ugly head. Still we are sure that thru Argentina’s strong community traditions and rituals, they will pull through once again.

A huge cultural pastime in Argentina, which originated in Buenos Aires, is the Tango. There is no other dance filled with such passion and grace. In the Buenos Aires Bohemian district of La Boca, stage after stage of Tango dancers entertain at the outdoor cafes. The women dancers are dressed in form fitting glistening gowns and men dress in tight black pants and ruffled shirts. The dancers are so provocative in their expression of the music with its 2/4 beat. They occasionally entice a brave tourist to be their partner in this alluring dance. For your Journey to Argentina, why not enjoy some of this hypnotic tango music; then a red rose clenched in the teeth is all that is needed to complete the mood.

 The Asado.
There are a few things you must know about having a traditional asado. First of all, someone needs to take on the role of the “Asador”. They will be in charge of the wood fired grill. If there is any way to use hardwood  or hardwood coals, this is the time to do it. It really does make a difference in how the meat tastes. The other thing to remember is that the cattle in Argentina are all grass fed and free roaming and the butchers there are artists in how they cut their meat. Please try to get good, grass fed meats for your asado, and even better try to find an Argentine market in your area. They do not season their meat with anything but a medium coarse salt; that’s it and that’s all it needs. The Asador will usually have a special knife for this occasion that they proudly wear on their belt in a leather sheath.

The asado is a celebration, lasting for many hours. It usually begins with starters such as grilled provolone cheese lightly seasoned with red pepper flakes and herbs called proveleta, some chorizos Argentina and Morcillas, a pork and blood sausage, and perhaps some sweet breads. And we can’t forget the empanadas for which Argentina is famous.

On the table will be salsa croilla and a chimichurra sauce used as dips for your meat. There will usually be a side salad and also grilled vegetables served but the asado is really all about the beef. The Asador will cook the meats slowly over an even fire, timing and removing the various cuts of meat as each is cooked to perfection.

Another treasure from Argentina is Dulce de Leche, a creamy-like caramel that is unbelievably delicious. Today you can find Dulce de Leche in ice cream and even Starbucks coffee. I chose a delicious sandwich cookie called Alfajores made from cornstarch and infused with Dulce de Leche in the middle. At the end of the asado, the Asador will get a well-deserved toast and applause from the very satisfied guests.

For this menu, it will be a bit different. The recipes are included for everything except the beef and grilled vegetables. The cuts of meat normally served in Argentina are listed in the menu so you can request them from your butcher.  You now know how to just salt them and put them on the grill. I would highly recommend trying to find the cut Asado-de-tire or Flanken-cut ribs,  one of the best ribs I have ever eaten.

The Menu

Starters
Proveleta – Grilled Provolone

Chorizos Argentina and Morcillas (pork and blood sausage)

Empanada – Zapalla y Queso de cubra - (Empanada Butternut squash and goat cheese)

Sides
Ensalada de Palmitos de Primavera – (Hearts of Palm Salad )

Verdurajo – (Grilled Vegetables)

Asado

Asado de tira-(Flanken-Cut Ribs)
Bife de Vacio-(Flank Steak)
Entrana Fina-(Skirt Steak)
Bife de Ancho-(Rib Eye Steak)
Pollo (Chicken)
Served with

Chimichurra Sauce

and Salsa Criolla

Dessert
Alfajores – Dulce de Leche Sandwich Cookies

All courses served with Argentine Malbec wine from the Mendoza region

I will simply leave you with a lovely note left by our guests at the Asado.

- “The Asado”- Incredible! All the finest foods of Argentina; delectable empanadas, meats of every variety, sumptuous chicken, incredible dulce cookies, complete with gaucho hats, long stem roses for tango, yerba mate, Argentinean music, wines and salsas. Perfecto! We love you!”

Until next week, Warmest regards,
Darlene