What cooking these recipes means to me

Personally, this blog and the cookbook is really special to me. Being a hispanic woman, and having grown up in a family where cooking, the kitchen or the dining room was where most of family conversations and togetherness happened. Growing up at my grandmother’s house was an amazing time. I explain most of this in the About Me page, but let me tell you more about my time and experience. My grandmother’s house was a place where we all grew up, my siblings and I. I’m the youngest of 4. My eldest sibling would be my brother, Felix, then my sister, Melissa, my brother, Bobby and then last but certainly not least, me, Olivia. I was born in 1983 in this city of El Paso, TX. I have lived here my whole life. Between living at my grandmother’s house and my house with my parents, I experienced family time and the preparation and eating mainly happened in the kitchen. Depending on how big your kitchen was, whether a small table with only 2 or 3 chairs fit, or if you had a dining table with 6 or more chairs, you would probably eat your meals there. My grandmother’s kitchen had a small table that fit about 2 chairs in it. She also had a dining room but that was mainly meant for special occasions or if more family were set to eat there. Usually breakfast was made up of avena (oatmeal), and toast. Or huevos con weenie. That was probably my most favorite breakfast that she would make. For lunch, my grandma’s favorite thing to make was Sopa de fideo, Vermicelli pasta made in a rich tomatoey chicken broth soup. She mainly referred to it as Sopita. As years had passed, I’d live at my parent’s house and attend elementary, middle and high school. When I was about 12 or 13 I tried making brownies and scrambled eggs on my own. Lets just say, I’ve improved cooking so much since then! haha. I might share with you how my eggs and brownies turned out, but not today!

This cookbook was published in 1987. I was only about 4 years old. I chose Rick Bayless, because I feel like he’s one of the purest of souls of chefs. He was on Iron Chef America and lost to Bobby Flay, but given the “magic” of tv, I believe it was rigged the whole time. Rick and his wife have been to Mexico and the many regions that he talks about in his book. He’s been to the mercados (mexican markets), he’s no stranger to the techniques of tortilla making, or real mole made from raisins, almonds and spices. I believe I will learn so much from his teachings and possibly learn more about myself and my family through the food I cook from his recipes.