Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Saturday, September 17, 2011

My fellow Americans....

VIVA, MEXICO!
Before I launch into my recent observations and discoveries, I want to recap an event Jim and I attended late Thursday night.

On the eve of Mexican Independence Day, it is tradition to attend the "Grito" (Shout) of independence, repeating "Viva Mexico!"  after each phrase of the declaration is read aloud from town squares all over the country.  It's a festive time, and we have many fond memories of celebrating at various churches and in our own town square, complete with silly string, confetti eggs, and shaving cream wars.

On a side note, we used to tease Bekah that she could be one of the lovely girls in the parade who are elected to the Independence Day "court" as Miss Mitla or one of her duchesses.  She was born right here in our town, after all, and thus is eligible to compete in the local contest.  The huge drawback, aside from the fact that she would have no desire EVER to do such a thing, is that she would have to memorize all the verses of the national anthem.  I never counted, but there are a LOT of stanzas, and the tune is not much more singable than our own Star Spangled Banner, of which she hasn't memorized even the first stanza.

Anyway, back to the subject.  Jim and I took Debbie and a friend to the grito at a local church in Tlacolula, which is our county seat - the next bigger town over from ours.  Since the folks from that church had attended our 4th of July picnic, they made sure we attended the Quince de Septiembre party with them.  Let me say that there was a huge difference in the way each holiday was celebrated.

Our party in July was mostly about fun, food, fellowship, and fireworks.  While we were praying quickly for the USA, people's stomachs were growling and all eyes and noses were distracted with smells of fried chicken and other typical American food.  In contrast, the "party" Thursday night was mostly about PRAYER.  After working a full day, except of course many of the women who obviously had been cooking all day long, whole families showed up for prayer starting around 9:00.  Worship and prayer lasted for hours, and there was no mention of food until well after midnight.

The pastor spent a bit of time highlighting our ministry to unreached people groups in Oaxaca, which normally is a good thing.  In this case, we squirmed as the church was shamed with the fact that these foreigners were (in the pastor's words) "more Mexican" than any of them, because we had chosen to leave jobs, families, and opportunities in the U.S. to come live here on purpose, so that people in Oaxaca could hear the gospel message in their own language.

Then he shamed them further by having Jim speak about the needs in Oaxaca, about the persecuted church here in Oaxaca, and about all the people who still have no Christian witness in their villages.  The pastor said he knows no other person who knows more about Oaxaca than Jim Loker.  He asked his people how many people had ever been to this, that, and another village Jim had mentioned.  (Most people had never even heard of such places.)  Then he asked the few who might have been there what they had done in those places.  Usually they were visiting someone they knew, or just passing through.  Jim Loker, he told them, went with the express purpose of spreading the gospel in those places!

Like I said, it was a bit uncomfortable to be put on display like that while people were being pounded, but I have to say that quite a number of people responded to the invitation to consider devoting their lives to serving the Lord full time in their own country.  That was exciting!  Please join us in praying that God will use that stirring message on Independence Day to raise up an army of local workers to further the gospel here in Oaxaca.

Now, fellow Americans, at the risk of sounding like I am scolding you like our pastor friend, I have to say that we would be put to shame next to these devout prayer warriors.  It's hard to imagine any of our supporting churches sacrificing such time and energy at any hour of the day (let alone 9:00 P.M. to 2:00 A.M) to focus on the prayer needs of their neighborhoods, let alone our ministry in particular.  I am not scolding you at all, but trying to inspire you.  Consider what a difference it would make if we all valued prayer like these people.

On a personal note, Jim and I are blessed to have this church embrace us as they do.  They honor us by praying for us, believing in us, and encouraging us.  We know many people and churches are backing us in the U.S. (and we greatly appreciate them!), but this sense of being supported on a local level is kind of new to us.  The pastor has a true heart for missions, and has personally visited many of the villages they prayed for, and their church in Oaxaca City is responsible for planting many churches in areas that needed them.  We are thankful for their participation in sharing the gospel.

Praise the Lord for this group of believers whose eyes are opening to the needs around them.

Jim addressing the group

Debbie and her friends 1:00 A.M.

Singing Patriotic Songs

Jim's THREE plates of food, including this shrimp and red snapper soup


Monday, January 24, 2011

Tejate - a traditional Oaxacan drink

After eating the higaditos on Saturday, we were offered another special treat: a cup of Tejate. (Click on the link to see a photo of the actual drink.)

First of all, I confess that many teams have asked me about the lumpy frothy drink served in the open market in Oaxaca, and I have simply gagged unobtrusively and said I didn't know.  Something about seeing a woman with her bare hands in a big bowl, swishing unknown ingredients around, adding water as they go... I don't know, it just didn't appeal to me enough to ever try it.

Finally I have actually tasted Tejate and even learned to pronounce the name properly, not to be confused with Tecate, which is a brand of beer.

Tolerable is the word I would politely use to describe it (the Tejate, not the Tecate).  Truly it wasn't bad at all.  The texture is a bit of a put-off, but the taste is mildly nondescript.  Not sweet.  Not anything recognizable.  The amazing thing was how stuffed I felt after drinking half a cup of it.  It is a very heavy drink to follow liver and eggs, bread and hot chocolate, especially when I've been on a restrictive diet the past few months.

Doing a bit of detective work on the internet, it looks like the main ingredients are maize flour and cacao beans and fermented flor de cacao , which I kid you not (click on the link for proof), is the Funeral Tree.

Thinking it would be nice to provide a visual aid, I took a short video clip with my digital camera.  Being even more thoughtful, I turned the camera sideways to zero in on the Tejate-making process, blocking out all the other distractions.  Note to self:  horizontal videos are much more effective.  Just turn your computer screen sideways to view this.  Either way, it is likely to leave you with your head cocked to one side wondering why this drink should be such a special treat.


As a friend pointed out, it is an interesting study in the old mixed with the new.  Outside the women are stirring a cauldron of soup and making Tejate by hand when probably inside one of the shrink wrapped wedding gifts is a brand new blender they might have used to simplify the process.  They still choose to do things the traditional way.  That's just how it is in our little town of Mitla and other indigenous areas of Oaxaca.  I respect them for that.

Sunday, January 23, 2011

Little Wedding Livers

 This delicacy is typically served in Oaxaca on the morning of weddings, and therefore called higaditos de boda, which translates as "little wedding livers."  Generally the family begins a day ahead of time, preparing the spices and the broth, and then the day of the wedding they make an enormous cauldron of the soup-like dish to serve to all well-wishers who come bringing wedding gifts. 

Last night, as you know if you read the post Mexican Weddings on my other blog,  I was to serve as "ring bearer" for the wedding of some friends' daughter.  (More on that in a separate post.)  Earlier in the day I took Bekah and Jonny with me to a special afternoon meal at our friends' house. 
First we were served little loaves of bread to dip in hot chocolate. Whatever we didn't finish was added to the huge decorative loaves of bread they gave us to take with us.  At any party in our town, the guests expect to be given plastic bags or buckets to take home extra food.


The next course was the higaditos which we ate by using corn tortillas as a scooper.  This makes the meal twice as filling, and we were struggling to pick up as much liver and eggs with each scoop until finally we were given spoons.  We're always thankful for spoons!  Just when we were despairing of ever getting close to the bottom of the bowl, the hostess gave each family a small plastic bucket (with the bride and groom's name and the wedding date printed on it with a permanent marker as a souvenir) to pour the leftovers in to take home.  

By this time my kids were antsy and begging to be excused, so I sent them home with the bread and the bucket of wedding livers.  This was a social faux pas because the hostess intended to fill the bucket the rest of the way with yet more of the dish to take home for another time.  Too bad.  Some of us really like it. 
 



 In case anyone is interested in tasting this treat, here is a recipe I found online.  Enjoy!

Eggs with chicken livers: Higaditos by Karen Hursh Graber © 2008 

This recipe, with its fresh salsa, is adapted from Seasons of My Heart by Susana Trilling.  I suspect the version they make here is much more elaborate and time consuming.

Ingredients

For the sauce
  • 4-5 plum tomatoes, roasted and peeled
  • 3 cloves garlic, peeled
  • 2 fresh green chilies, seeded if desired
  • Salt to taste
  • 3 sprigs cilantro
  • ½ cup water
For the higaditos
  • ½ cup vegetable oil
  • 1 medium onion, finely chopped
  • 1 pound tomatoes, finely chopped
  • 1 pound tomatillos (tomate verde) husked and finely chopped
  • 6 cloves garlic, peeled and chopped
  • ¼ pound chicken livers, boiled and finely chopped
  • ½ cup parsley leaves, finely chopped
  • ½ teaspoon dried oregano leaves
  • salt and pepper to taste
  • 15 eggs

Preparation:

Grind all sauce ingredients in a molcajete or food processor, leaving the sauce a bit chunky.
In a large, deep non-stick frying pan, heat the oil over medium heat. Add the onion, tomatoes and tomatillos, and cook until soft. Add the garlic, livers, parsley, oregano and salt and pepper to taste. Continue to cook for10 more minutes.

Beat the eggs well and add to the pan, mixing them in gently. Push the eggs away from the sides of the pan as they set. Continue cooking for another 10 minutes, until the bottom is set and browned.

Using a spatula, divide the egg mixture into quarters and flip each quarter. Continue cooking until set and remove the eggs section by section, draining any excess oil. Cut into smaller pieces to serve. Serve with sauce and warm corn tortillas. Serves 8.

Link to Source Article

More photos:
I guess we'll be having bread and hot chocolate for breakfast a while
Enjoying a family style meal with some dear friends

No pressure to clean your plate; just take the rest to go

Gifts are generally displayed in clear shrink wrap

Victor and Ruth, the happy couple
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