Tag Archives: cultural food

Canadian Nanaimo Bar Recipe

The Informant

The following recipe was shared by CM, a Canadian from Alberta, with verification from his mother.

The Text

A common Canadian dessert/treat composing of three layers, commonly found confectionary stores, supermarkets, and occasionally bakeries, and served at gatherings or laid out as snacks.

Base Layer Ingredients

  1. Cocoa Powder
  2. Graham crackers (CM originally recalled this as quick oats before verifying with his mother)
  3. Shredded coconut (sweetened)
  4. Butter
  5. Sugar

Firm Custard Ingredients

  1. Custard powder
  2. Mix with butter, powdered sugar, and milk
  3. Hold back on liquid

Chocolate Ingredient

  1. Semisweet chocolate (or sometimes dark)

Instructions

  1. Mix crushed graham cracker, sugar, cocoa butter, and shredded coconut into melted butter
  2. Fill and chill in inch deep baking pan to set for base of bar
  3. Spread an inch of firm custard over base
  4. Melt and temper semisweet chocalate and fill into the baking pan and chill to set
Image

Analysis

The simplicity of the dessert’s composition, with no baking required, being any variable base of sweet grains from wafers to crackers to oats sometimes mixed in with nuts, a filling that can vary from custard to flavored icing, and a chocolate finish of various chocolate variety lends itself to various ecotypes as it spreads, all identified with the unifying identity of coconut flavor being somehow included in the base and sometimes the icing. Its post-war emergence and rise in popularity after being presented in a global event like Expo 86 leading to it being dubbed “Canada’s Favorite Confection” in a National Post reader survey may hint to Canada’s search for a stronger national identity after the events of WWII reshaping the dynamic of the world powers as Canada enjoyed reinvigorated economic prosperity, general optimism from post-war victory national pride, and greater global political influence during the formation of the United Nations.

Capirotada Cultural Dish

Informant Info:

  • Nationality: Mexican
  • Age: 50
  • Residence: Los Angeles 
  • Primary language: Spanish 
  • Relationship: mother 

Text: 

Capirotada(cultural food) 

Context:

EP explained to me the cultural and religious significance of the traditional Mexican capirotada dish. The capirotada dish is made during a specific season, as EP says, “la temporada de cuaresma.” Cuaresma is basically the Lenten period, in which Ash Wednesday, Palm Sunday, Good Friday and Easter occur. She views this period of time in which she prepares for the death and the resurrection of Jesus by fasting and making this cultural dish. She learned this traditional dish from her mother who would make it during the Lenten period. EP goes into depth on the ingredients of the Capirotada, “La canela, clavo, y piloncillo se cuece, y así se hace la miel que se pone arriba de todos los ingredientes antes de hornear.” She first makes a sort of sweet juice/syrup to put on top of the ingredients. The ingredients consist of: white bolillo bread, tortillas, bananas, apples, queso fresco, raisins, prunes, viznaga, different types of nuts and dried fruits, etc. She said that you put the syrup that was made prior on top of all the ingredients and then you can bake it. 

Analysis:

Capirotada is made in different ways, and it also depends on the preference of the person making the dish. Not everyone will make it the same; each person has their own touch. I have grown up eating capirotada as well, but when I would ask other people if they had tried or heard of it before, they would say no. It is a dish that is not as commonly made or known. When I was younger, I always thought it wasn’t something I wanted to eat, but as I grew older I learned to appreciate and actually love to eat the dish. While the capirotada might not look as physically appealing as other desserts, it is truly delicious and holds a special place in our Mexican culture.

Horchata

Nationality: Mexican
Age: 56
Occupation: Construction Field Manager
Residence: Los Angeles, California
Performance Date: March 2021
Primary Language: Spanish
Language: English

CONTEXT/BACKGROUND:
The interlocutor (MP) grew up in Oaxaca, Mexico before immigrating to the US in his early twenties. I collected this recipe from him as he was making it.

DESCRIPTION: (told in person)
(MP): “You have to put a cup of white rice with some cinnamon sticks. I put two in there. You gotta let that sit overnight. When it’s time to make it, you put half in a blender and puree until it smoothens and becomes pasty.

Pour into a pitcher, but you gotta use a fine strainer to take out the liquid part and then repeat for the rest of the mix.

So you do this next part in the same pitcher as the mixture. Put in a can of evaporated milk and a can of condensed milk for the base and add a little bit of sugar for sweetness. I also use vanilla. Then you put in some water. Like 4 cups.

I like to put chunks of melon, pecans, and grapes in it too. very delicious.”

FINAL THOUGHTS/OBSERVATIONS:
Horchata is a very popular and refreshing Mexican drink! I’ve been drinking this since I was a kid, and in my opinion, it’s best to drink it paired with something spicy. I appreciate this recipe a lot since MP learned this from his grandmother and makes it on occasion for the family. Yum!