Tag Archives: Mexico

Mexican Proverb

Nationality: Mexican
Age: 35
Occupation: Nanny
Performance Date: 4-26-17
Primary Language: Spanish
Language: English

Main Piece:

 

Mexican Proverb – “Mucho hablar y poco decir juntos suelen ir”

 

Transliteration – “Much talk and little say often go together”

 

Translation – “The empty vessel makes the most noise”

 

Background:

 

This is a proverb taught in schools and just as a general life lesson. It was told to me by my Mexican nanny, Mirna, who has been with my family for nearly 19 years, and she likes it because of its meaning as a way to determine someone’s ignorance. My nanny was told this saying at a young age by her mother, as a way to teach her proper etiquette when speaking and how to carry herself to stay on people’s good side, as well as how to tell when someone might just be talking out of their rear end.

My nanny has always been sort of quiet, and only really joining into a conversation when she had something to add. My sister was always just a talkative one and oftentimes just spoke to make noise, and my nanny would oftentimes just sit there and listen so as to please my sister. She would actually tell us this in Spanish when we were young, because being exposed to her speaking Spanish we could understand it a little bit, but I did not pick up on the deeper meaning of it.

 

Context:

 

I just asked for a proverb from home and this is what was told. It doesn’t seem to make much sense at first, but when it is looked deeper into the meaning of the two words – one being talk, and one to say – it is meant to say that just because someone talks a lot, doesn’t mean they really have much to say. The translation serves to say that those who have the least in their mind tend to talk and talk when they don’t really say anything.

When you hear someone talking and they just keep babbling on and on, a lot of what they say isn’t necessarily intelligent, and they are generally just talking to get attention and keep it. Because the literal translation (as given from my nanny) is “the empty vessel makes the most noise” this means that people who are empty minded tend to have a lot of nonsense to talk about.

 

My thoughts:

 

It is interesting to hear proverbs from other languages because the literal translation seems to just be nonsense but talking to someone who has grown up with it as a part of their culture and getting the explained meaning from them is much more interesting to me.  I was confused originally because with my knowledge of Spanish I thought hablar and decir meant the same thing so the saying made no sense to me but once it was explained this has become one of my favorite proverbs.

“El Ojo”

Nationality: Mexican
Age: 19
Occupation: Student
Residence: Los Angeles, CA
Performance Date: 4/12/17
Primary Language: Spanish
Language: English

LP, the informant, is 19 years old and grew up in Mexico. She now lives with her mother and sister here in LA while her father still lives in Mexico City. She learned the following superstition from her mother who said that when LP was a baby, she suffered from this curse and had to be cured by her grandmother. LP doesn’t quite believe it, but her mother and grandmother truly do.

“Mexicans have this thing where when you’re a baby and for example you’re on a train and other adults look at your baby from far away thinking about how cute they are, if you don’t let that person touch your baby, it translates to the stink eye, or as we know it “el ojo”. So it’s known as they gave me the eye. The baby comes close to dying, becomes really sick, they get a cold and chills, and the only way to get rid of it is to let that person hold your baby. And we also wear a red and black beaded bracelet to protect your kid from the stink eye. I actually still have my bracelet back at home.”

This curse only applies to babies and can happen whenever someone looks at the baby, admiring them but doesn’t ever touch them. It’s as if looking at them and admiring them can invite the Devil to snatch them, because they will become vain and narcissistic, LP tells me. If the person staring doesn’t come into contact with the baby, then it’s believed that the curse of “El Ojo” is upon them.

I think this superstition is common in many cultures but also in various forms. I feel like I’ve heard something similar to this, but not necessarily applying just to babies. I also never really knew why the evil eye was bad, but now I understand it’s religious connotations concerning the Devil and sin. It’s also interesting that her culture has a specific bracelet that an infant wears to defend them from this curse. It’s similar to the evil eye amulet that people wear to protect them from a similar type of curse.

Molletes

Nationality: Mexican
Age: 50's
Occupation: Chef/Cooking Instructor
Residence: Cancun, Mexico
Performance Date: 3/15/17
Primary Language: Spanish
Language: English

Background:

I met my informant at a cooking class in Cancun, Mexico. She and her husband hold these classes in their home just outside of the Hotel Zone. They’re both in their mid-50’s and have lived in Cancun with their three children for close to twenty-five years. My informant was born and raised in Mexico City, where she spent the majority of her youth mastering regional cuisines from throughout Mexico. She ultimately attended the Culinary Institute of America in Hyde Park, New York. Though she is well versed in world cuisine, she considers herself an expert in traditional Mexican cooking, as the majority of her recipes have been handed down through both her family and her husband’s.

The classes she holds are for no more than twelve people and lasts roughly six hours. She gives a short lecture on different culinary regions of Mexico and then begins an interactive cooking lesson where the group prepares twelve separate recipes. The lesson was too long to record the entirety of the performance, but I recorded some of her specific introductions and explanations of several dishes. She also gave each participant a copy of the recipes, almost all of which were passed down through the generations. The informant transcribed them and included her own specific instructions.

Performance:

“You need crispy bread…In Mexico it is always a bolillo or teller, the Mexican version of…baguette…since the times of Maximillian in the 1860’s…You can use small baguettes or cut portions from baguette. Portuguese rolls work too. We eat these breakfast, lunch, and dinner…they are easy and cheap, so good for young people who maybe don’t have much time or money, like college (jokingly gestures in my direction.)”

Recipe

4 teleras bolillos, petite baguettes or large baguettes cut into 6” portions

2 cups refried beans homemade or store bought

2 cups Mexican oaxaca mozzarella or monterrey jack, grated (any melting cheese of your liking will do)

2 tablespoons of butter

Serve with pico de gallo salsa or another salsa of your choice

Preheat the oven to 350 degrees.

Slice the bread in half lengthwise to have 8 pieces. Spread each piece with butter then add 2 to 3 tablespoons of refried beans and add 3 to 4 tablespoons of grated cheese on top. Arrange molletes on a baking sheet as you make them. If you want, add additional toppings like ham, turkey, bacon or chorizo. Sprinkle them on top of the cheese. When they are all assembled, place the baking sheet into the oven. Bake for 8 to 10 minutes, or until the cheese has melted and the bread has a nice toasted crust around the edges. Serve with pico de gallo salsa, or a salsa of your choice, on the side or on top.

Thoughts:

As Claudia suggests in the recipe, we used crumbled chorizo. It was interesting how familiar it felt to be eating a soft, white roll; despite the beans and salsa, the dish tasted decidedly European, like something I could buy on any street corner in Los Angeles. This can probably be explained by the historical context she provided; the rolls entered Mexican cuisine under the influence of a European monarch but has become a big part of everyday Mexican cooking.

Bean Tamales

Nationality: Mexican
Age: 50's
Occupation: Chef/Cooking Instructor
Residence: Cancun, Mexico
Performance Date: 3/15/17
Primary Language: Spanish
Language: English

Background:

I met my informant at a cooking class in Cancun, Mexico. She and her husband hold these classes in their home just outside of the Hotel Zone. They’re both in their mid-50’s and have lived in Cancun with their three children for close to twenty-five years. My informant was born and raised in Mexico City, where she spent the majority of her youth mastering regional cuisines from throughout Mexico. She ultimately attended the Culinary Institute of America in Hyde Park, New York. Though she is well versed in world cuisine, she considers herself an expert in traditional Mexican cooking, as the majority of her recipes have been handed down through both her family and her husband’s.

The classes she holds are for no more than twelve people and lasts roughly six hours. She gives a short lecture on different culinary regions of Mexico and then begins an interactive cooking lesson where the group prepares twelve separate recipes. The lesson was too long to record the entirety of the performance, but I recorded some of her specific introductions and explanations of several dishes. She also gave each participant a copy of the recipes, almost all of which were passed down through the generations. The informant transcribed them and included her own specific instructions.

Performance:

“Tamales…they’re party food. We have them for weddings, for birthdays, for…everything (laughter)…so we make the cooking of tamales a party too! We invite people over to come and work on the tamales…it helps because there are many steps, and we make…uh…lines, you know? We take turns doing steps. So when you make tamales, tell your friends and your family and bring out the tequila for a tamale party (laughter — she gestures to Lorenzo who brings out a bottle of tequila and begins to pour shots).”

Recipe

5 cups corn flour maseca

3 tablespoons of bacon fat or lard

2 cups of refried beans

4 jalapeños in strips or julienne

30 corn husks

1/2 teaspoon salt

Oaxaca string cheese or salsa

2 cups of chicken stock or the stock of the process of cookings the beans or water as kneed

Soak the corn husks or totomoxtles in hot water for half an hour and allowed to drain. Mix the flour with salt and little by little is added warm water. Add the melted bacon fat and mix well with the flour, beating vigorously for 10 minutes. Cover a large wooden board (25 X 40 cm.) With a piece of plastic and spread the dough with your hand, evenly, to half an inch thick. With the dough make small tortillas. Place the refried beans on top of the dough and add the peppers or cheese or salsa cover with the masa by rolling, help yourself with the plastic and to form a cylinder an roll it to make it thin with the hand on top of the board. Then cut into regular pieces of 3 inch long. Then graph them with the corn husk. The tamales are steamed for one hour and served with cream and salsa.

Thoughts:

Just as Claudia said, participating in this ritual was a lot of fun. This was the part in the class where, as a group, we all began to get to know and enjoy each other’s company. Both laughter and tequila were plentiful. This, in particular, was a great example of the joyous and communal nature of Mexican cooking and the ways in which it is used to bring people closer together and bond over a shared recipe.

Tortillas

Nationality: Mexican
Age: 50's
Occupation: Chef/Cooking Instructor
Residence: Cancun, Mexico
Performance Date: 3/15/17
Primary Language: Spanish
Language: English

Background:

I met my informant at a cooking class in Cancun, Mexico. She and her husband hold these classes in their home just outside of the Hotel Zone. They’re both in their mid-50’s and have lived in Cancun with their three children for close to twenty-five years. My informant was born and raised in Mexico City, where she spent the majority of her youth mastering regional cuisines from throughout Mexico. She ultimately attended the Culinary Institute of America in Hyde Park, New York. Though she is well versed in world cuisine, she considers herself an expert in traditional Mexican cooking, as the majority of her recipes have been handed down through both her family and her husband’s.

The classes she holds are for no more than twelve people and lasts roughly six hours. She gives a short lecture on different culinary regions of Mexico and then begins an interactive cooking lesson where the group prepares twelve separate recipes. The lesson was too long to record the entirety of the performance, but I recorded some of her specific introductions and explanations of several dishes. She also gave each participant a copy of the recipes, almost all of which were passed down through the generations. The informant transcribed them and included her own specific instructions.

Performance:

“You’ll need a big cast-iron skillet or griddle and a tortilla press, too (gestures to a very old, metal tortilla press) this belonged to my grandmother, who got it from her mother, so has been in my family for…130 years? More? A long time (laughter). In most every recipe for corn tortillas the proportion is 2 cups of corn flower to 1-1/4 to…maybe 1-1/3 cups water. The difference between 1/4 and 1/3 cup can be a lot…can be very important. Also, don’t confuse corn flower and corn meal. Very different. Corn meal is a completely different process and it won’t work…when you’re done, you can keep them warm how you like…I use this (holds up a dried gourd with the top cut off as a removable top)…gourds keep things nice and warm, how we like.” 

Recipe

2 cups corn flower

1-1/4 to 1-1/3 cups of water

Mix the corn flower and the water little by little. Work with your hands to form your masa and roll it into a big ball. Take a pinch off a golf-ball sized piece of masa.

    1. Set the masa on a piece of plastic in the tortilla press and core with another piece of plastic
    2. Press the masa in tortilla press
    3. Transfer tortilla to a hot dry skillet
    4. Cook for about 30 seconds on one side, turn
    5. Cook for about 60 seconds (it should puff slightly) turn back to the first side
    6. Cook for another 30 seconds on the first side
    7. Remove and keep the tortilla warm

Thoughts:

Though both simple and fairly generic, Claudia seemed to take the most personal ownership of this recipe. This seemed to be in large part because of the antique tortilla press we used to prepare them. She was very proud of the press and its history, and appeared to have an almost spiritual connection to its personal and cultural significance.