Category Archives: food/drink
This is my fresh salsa recipe, adapted over the years from a recipe given to me by my sister-in-law. Originally she gave it to me so that I could simmer chicken in it, (which is delicious, by the way), but we love it so much that we use this as an accompaniment or ingredient in many dishes at our house. I’ve included variations of this recipe here before, but always as an afterthought tacked on to other recipes. I decided this salsa deserves its own moment to shine.
We use it over curtido to eat with pupusas, we eat it on top of scrambled eggs, we dip tortilla chips in it, we mix it into rice and beans, we pour it over rellenos de ejotes, we serve Salvadoran meatballs in it, and it’s always on the table with our yuca con chicharrón — After you taste it, you’ll be searching for ways to use it at every meal, too.
Señora López’s Fresh Salsa
3 to 4 fresh large tomatoes (Roma are best), chopped
1 handful fresh cilantro
1/2 of a medium-sized onion, chopped
1/4 of a medium Poblano pepper, chopped
1 tablespoon raw, minced garlic
Salt to taste
A few shakes of Worcestershire sauce (also known as “Salsa Perrins.”)
Optional (if you like it spicy) – A few rings of pickled jalapeño
Combine in a blender. Blend until smooth, about one minute. Serve immediately or put in a jar or container with a tight-fitting lid and keep refrigerated. You can also pour the salsa into a pot and simmer over medium heat for 5 minutes which will brighten the natural red color of the tomatoes and deepen the flavor a little. Use in almost any recipe calling for salsa, or as a side with Latin American dishes. Use within a few days or can it to keep longer.
Possible substitutions: A 32 ounce can of undrained whole tomatoes can be substituted for fresh tomatoes. Green bell pepper can be substituted for the Poblano pepper.
Cinnamon is believed to have a lot of health benefits – from boosting the immune system, aiding digestion, and lowering blood sugar to relieving arthritis, fighting bacterial infections and promoting brain function. I’m not a doctor and can’t say for sure if any of this is true, but it’s an easy and refreshing drink when chilled and served over ice.
Té de Canela
2 cinnamon sticks
2 cups of water
3 tablespoons white table sugar
Bring ingredients to a boil then lower to a simmer for 5 minutes. Remove from heat and allow to cool. Pour through a sieve and serve over ice. Makes two to three glasses.
Note: Cinnamon has been shown to cause medical problems for some people. Talk to your doctor before self-medicating or consuming cinnamon in large quantities or for an extended period of time.
It’s August which means it’s time to share my home improvement project of the month. This month Lowe’s challenged us to make our casita more energy efficient and to also get ready for autumn.
When I researched ways to make our home more energy efficient, I came up with a lot of options, but so much of the information pointed to one thing – “el refri” – (that’s Spanish for “the fridge.”) Check out some of these facts:
“Refrigerators and freezers consume about a sixth of all electricity in a typical American home – using more electricity than any other single household appliance.” – Source: ConsumerEnergyCenter.org
“ENERGY STAR certified refrigerators are required to use about 15% less energy than non-certified models…By properly recycling your old refrigerator and replacing it with a new ENERGY STAR certified refrigerator, you can save from $200–$1,100 on energy costs over its lifetime.” – Source: EnergyStar.gov
“Refrigerators are the top-consuming kitchen appliance in U.S. households…” – Source: Science.HowStuffWorks.com
It didn’t take long for me to get the message – especially knowing that our refrigerator was over 10 years old and not functioning well – (Although according to Carlos, our old fridge wasn’t completely broken compared to his childhood refrigerator in El Salvador. He says the door of his refrigerator wouldn’t stay closed so they installed a latch on the outside of it.)
Anyway, we went to Lowe’s and after browsing for a few minutes, we found an Energy Star refrigerator in our price range that fit the dimensions of our kitchen. It’s not one of those fancy side-by-side refrigerators and it isn’t made of shiny stainless steel, but we’re happy with it.
The next day Lowe’s delivered the new fridge and took away the old one for free.
As you can see from the two photos so far, I have the new fridge organized inside and out – which brings me to the “getting ready for autumn” portion of the challenge. For most families, August means it’s time to get ready for “back-to-school” and the refrigerator is one of those parts of the household that is impacted. There will be school lunches to pack and store on the inside, while the outside serves as a message center for events, permission slips, menu plans, grocery lists, calenders, art work, and graded assignments we want to display to show our orgullo when our niños do well.
Sticking all these things on the fridge haphazardly with magnets from the local pizza place doesn’t set a very good example for the kids when you hand them new school supplies and tell them to keep organized, plus it just looks messy, so I came up with a few do-it-yourself crafts to de-clutter and keep organized. See the directions below to make your own!
Do-it-Yourself Magnetic Frames & Corkboards
What you need:
• Picture frames
• Magnets (I found these in the hardware aisle at Lowe’s, you can use circular discs or rectangular blocks, depending on the size of your frame.)
• Hot glue gun & glue sticks
• Style Selections 2′ x 4′ Cork Roll (at Lowe’s)
• Optional: Paint or spray paint
1. Gather your supplies. For the frames, lightweight frames work best since you’ll want the magnets to hold it securely on your fridge. Check your dollar store and second hand stores for great deals on frames and get them in a variety of sizes. Smaller ones can be used for photos, but you’ll want larger document-sized ones for the corkboard and for displaying papers your child brings home from school.
Note: I left my frames silver because I thought they looked nice like that, but if you want to paint or spray paint the frames, you should do that before anything else. Just remove the backing and the glass, place on newspaper, and then paint or spray paint. (Lowe’s has a Valspar brand spray paint specifically for plastic if you’re using plastic frames.) Allow to dry before continuing.
2. Cut the cardboard stand off the back of the frame – you won’t need it. This doesn’t have to look pretty.
3. For a corkboard frame, remove the glass and use it to trace the shape/size onto the corkboard with a pen. Cut the corkboard out with scissors. Set aside.
4. With the glass removed, trace the inside of your frame onto the cardboard backing with a pen. These marks are what will guide you for positioning the corkboard in the center of the frame if needed. Remove the cardboard backing from the frame and use hot glue to attach the cork material to the cardboard. When finished, put the backing, now covered with the cork material, back into the frame.
5. To make both magnetic corkboards and regular magnetic frames, flip the frame to the backside, and attach a magnet in each corner with hot glue. If your frame is heavier, you may need to attach more magnets for it to stick securely to the fridge.
Note: I recommend not using the glass at all when frames are displayed on the fridge. The glass makes the frames heavier and considerably more dangerous if one happens to fall when opening or closing the door.
Three Bonus Organizing and Energy-Saving Tips:
• Buy an expanding folder that closes securely. Hang this on your fridge using two strong magnetic clips. It’s great for keeping smaller clutter like business cards for local repair companies, coupons, frequently used recipes and restaurant menus, accessible but hidden.
• Label things and keep them organized inside your refrigerator to cut down on the amount of time you search for things. Keeping the refrigerator door open leads to higher energy bills.
• Keep a magnetic grocery list on the fridge and update it as needed throughout the week. This will save you from holding the fridge door open for an extended period on grocery shopping day to take inventory.
What is your best tip for keeping your electric bill down and staying organized? Díganos en comments!
Check out more from Lowe’s Creative Ideas Network by subscribing to their Creative Ideas Magazine and E-Newsletter, liking them on Facebook, following them on Twitter, (Hashtag: #LowesCreator), watching their videos on YouTube, re-pinning them on Pinterest, and by seeing what the other Lowe’s Creative Ideas Network members are up to at LowesCreativeIdeas.com.
Disclosure: This is not a paid or sponsored post. As a member of Lowe’s Creative Ideas Network I received gift cards from Lowe’s to purchase products to complete projects. All opinions are my own.
With Back-to-school only weeks away and Día Nacional de la Herencia Salvadoreña Americana (National Salvadoran American Heritage Day) coming up on August 6th – I decided to make a Salvadoran themed bento box which would be ideal for packing for your child’s lunch.
As I’ve mentioned before, I’m a fan of packing traditional Salvadoran foods for my children when I get a chance. I feel that it roots the boys in their heritage and also gives them a chance to share their culture with classmates.
Although changes have been made to school lunch in the United States, I think they still have a long way to go. Making your child’s lunch gives you control over how much sodium, sugar, fat and calories they’re getting and it allows you to provide healthy foods you know your child likes. This particular bento box contains a balanced alternative to school bought lunches: Bean and cheese mini-pupusas provide plenty of fiber and protein and when cooked without oil, are lower in fat. In place of the traditional cabbage curtido and salsa we have a salad of finely chopped fresh spinach and grape tomatoes which are packed with vitamins. Potato chips are replaced with homemade baked plantain chips cooked without any oil and sprinkled lightly with salt. To drink, horchata stands in for chocolate milk – When made with skim or 1% milk, your child gets calcium for growing bones without extra calories, sugar and fat.
Ready to give this Salvadoran bento box lunch a try? Recipes are below!
Salvadoran horchata mix (find it at your local Latino Market)
Skim or 1% milk
A thermos or bottle that seals tightly
Optional: Sweetener of your choice
1. Put a couple tablespoons of the horchata mix into the thermos or bottle. (A funnel may make this easier.) Add a cup of milk – make sure you leave some space at the top so the drink can be shaken at lunch time.
2. Optional: Add sweetener of your choice, but depending on the mix you use, you may find it tastes great without these unneeded calories.
3. Another optional step is to pour the horchata through a sieve to remove any clumps of mix that didn’t dissolve. Otherwise, seal the bottle tightly so it doesn’t leak. At lunch time your child can give it a few shakes to make sure it’s well mixed before opening.
Mini-Pupusas de Queso y Frijol
A quarter cup softened mozzarella cheese
1/8 cup frijoles molidos or frijoles medio molidos
MASECA Instant Corn Masa Flour prepared as instructions on package indicate. (Use the proportions that yield 4 tortillas: 1/2 cup Maseca, 1/3 cup water, pinch of salt.)
1. Mix the cheese and beans by hand until well blended. The beans you use can be molidos (completely pureed) or you can use frijoles medio molidos, (which leaves some of the beans mostly intact or slightly smashed.) I used Salvadoran frijol rojo de seda, which I prepared medio molidos.
2. Now just assemble the pupusas as usual, but using a smaller amount of masa and filling so that the pupusas come out mini-sized. Cook on a hot comal (griddle), flipping once. No need to use any oil on the comal. This will make about 6 mini-pupusas.
(Need pupusa-making tips? Click here.)
Homemade Sweet and Salty Plantain Chips
1 ripe plantain (yellow with black markings)
1. Cut the peel off the plantain. Slice the plantain into thin coins. Put the plantain rounds on a baking sheet lined with parchment paper. (No need to add any oil!)
2. Bake at 350 F, turning once to brown on both sides for about 10 to 15 minutes. Optional: Lightly sprinkle with salt. This makes enough for two servings.
Conserva de coco is a sweet coconut candy. In my experience, the texture of conserva de coco varies depending on how long ago it was made. My recipe yields a conserva that is at first soft, sticky and pleasantly chewy, but by the next day it hardens a little. On the third day the conserva starts to get crunchy. When I started experimenting with making this it had been years since I had eaten an authentic freshly made conserva de coco so I wanted to be sure it was right – I brought half a batch to a local Salvadoran friend and she was super impressed. Give it a try and let me know what you think!
Conserva de Coco
1 3/4 cups fresh shredded coconut, packed
2 cups sugar
11 ounces coconut water (right between 1 1/4 cups and 1 1/2 cups)
5 ounces water (right between a 1/2 cup and 3/4 cup)
3 big pinches of salt
Notes before we get started: Make sure you use coconut water, not coconut milk. Also, be certain that you use fresh shredded coconut, not the flaked coconut you find in the baking aisle. You may be able to find fresh shredded coconut in the freezer section of your grocery store if you don’t want to buy an actual coconut. When you measure the 1 and 3/4 cups of coconut, it should be packed down to ensure you’re getting the correct measurement. It’s highly recommended that you measure the coconut water and water in ounces to get the most accurate measurement.
1. Boil everything in a medium-sized pot, uncovered, over medium-high heat, stirring occasionally. Knowing when the conserva is ready was the tricky part for me the first time I made it. You will see the liquid begin to boil away and the mixture will thicken. Don’t be too eager to get it off the stove when you see it happen. The process can take a good 30 minutes or more. When the conserva really comes together the best indicator is if you see the coconut starting to brown a little – Time to remove it from heat!
2. Spread the conserva out on a flat heat-resistant surface. I found it easiest and less messy to put the conserva into a rectangular glass Pyrex baking dish. (I grease the dish with a little cooking spray to ensure it won’t stick, even though I suspect the natural oil of the coconut would prevent that from happening.)
3. Allow the conserva to cool several hours before cutting into pieces, (cubes, bars or squares.) Once cut in pieces, store in an airtight container. I found that it’s best eaten within 3 days, (I like it best the first and second day.)
Combine the words “melted” and “cheese” and you’ve got my attention – mozzarella sticks, Chicken Parmesan, pupusas, pizza, macaroni and cheese, chiles rellenos – They’re all firmly in my favorite foods category. So it should come as no surprise that when I found out about Salvadoran Rellenos de Ejotes, you didn’t have to tell me twice to grab a fork.
Fresh green beans are pressed by hand into softened mozzarella cheese, dipped in batter and fried until golden brown, then topped with homemade salsa. Carlos likes this served with rice, but I’m happy to eat them all on their own.
Rellenos de Ejotes
1 to 2 lbs. fresh green beans
1 lb. mozzarella cheese
3 tablespoons of all purpose flour
oil for frying (I use Canola)
salt and pepper
1. Pull the stems off green beans and separate out any that are shriveled or too small. Discard the stems and shriveled green beans. Small green beans can be used in another recipe but for this one, you want big, strong green beans that are all around the same size.
2. Boil the green beans in slightly salted water for about 10 minutes or until when tasted they are tender and cooked but not soft. Drain and then set aside to cool to the point that they’re safe to handle by hand.
3. To soften mozzarella cheese, immerse the cheese (still in its packaging), in a bowl of warm water. After 5 to 10 minutes, remove the package of cheese from the water, remove the cheese from the packaging, and then knead it by hand in a medium-sized bowl until it’s soft and easy to mold with your hands. Set aside.
4. To make the batter, separate the eggs – placing the whites in a medium-sized bowl and the yolks in a small bowl. (I find the easiest way to do this is to carefully crack the egg and then pass the yolk back and forth between the two shells. The whites will fall into the bowl below and then when you’re left with only the yolk, you can put it in the other bowl.)
5. Beat the whites (an electric mixer comes in handy here), until stiff, then carefully mix in the yolks and then the flour.
6. To form the Rellenos de Ejotes, lay about 5 green beans in your palm, side by side. On top of this, add a small handful of cheese, and on top of that, repeat a layer of green beans like you have on the bottom. Cup your hands together and apply gentle pressure so that the green beans stick to the cheese.
7. Repeat this process until all the beans and cheese have been used. Season each Relleno de Ejotes with a little salt and pepper, then dip each one in the batter.
8. Fry the Rellenos de Ejotes in a few tablespoons of oil in a large frying pan, flipping once until golden brown on each side.
9. Remove to paper towels or place directly into salsa. (I prefer to keep the Rellenos out of the salsa until ready to eat to avoid any sogginess or falling apart.)
10. Serve topped with salsa. (My fresh salsa recipe is below.)
Señora López’s Fresh Salsa
3 to 4 fresh Roma tomatoes or a 32 ounce can of whole tomatoes
1 handful fresh cilantro
1/2 of a medium-sized onion
1/4 of a medium Poblano or green bell pepper
1 tablespoon raw, minced garlic
a few rings of pickled jalapeño (Optional. Add more or less to taste.)
salt to taste
a few shakes of Worcestershire sauce (also known as “Salsa Perrins.”)
Combine in a blender. Serve immediately or put in a jar and keep refrigerated for a few days. Use in almost any recipe calling for salsa, or as a side with Latin American dishes.
After Carlos’s accident I was really shaken up and dealing with some post traumatic stress. As is my habit, I researched to see how I could “fix” things and get back to normal, (or as normal as I get, anyway.) One piece of advice I read: If the event keeps replaying in the mind, do something to distract yourself — My something to distract myself all last week became cooking Salvadoran food and practicing my food photography skills. It served the dual purpose of showing my love for Carlos while taking care of him, as well as keeping my mind busy. I’m happy to say that this week Carlos is back to work, and I’m feeling better, too.
The reason I mention any of this is to prepare you for the onslaught of recipes I’ll be sharing. First up we have chocobananos, which are basically frozen bananas on a stick dipped in chocolate.
The first chocobanano I had was in El Salvador. It was my first day there on my first trip, and our one year old son had cried on and off the entire flight. (Apologies to our fellow passengers.) Carlos and I took a walk around Soyapango, leaving our colicky baby with suegra. As we walked around the neighborhood we passed all the little stores people had on their enclosed porches. Carlos bought a chocobanano for me from a neighbor and I fell instantly in love, (with the chocobanano, not with Carlos, because Carlos and I were already well-acquainted.)
Back in the United States it isn’t always as easy to find fresh chocobananos. Some Latino markets have them in the ice cream case but there’s no guarantee they were made the same day, or even the same week. Making your own chocobananos is easy, ensures freshness and also allows you to add whatever toppings you so desire.
What you need:
• 6 ripe bananas (I prefer them yellow with no spots)
• melting chocolate (I use the Chocomelher brand which you can find at Latino markets)
• popsicle sticks (I prefer the bag of “Palillo Para Chocobanano” made by Melher because they have a square shape that works well for this, but any type will do)
Optional topping ideas:
• crushed nuts (I used a mix of peanuts, pistachios & other nuts)
• shredded coconut
1. Peel bananas and cut in half width-wise. Insert sticks into banana halves, about halfway through.
2. Place bananas in the freezer for about 1 hour. I put mine in a metal baking sheet lined with parchment or wax paper so they don’t stick.
3. Melt chocolate as directions indicate for whichever brand you’re using. For the Chocomleher, I cut open the package and break the chocolate into large pieces. Put the chocolate into a medium-sized pot over medium heat and stir until melted. (This will provide more than enough for a dozen chocobananos.) Remove from heat.
4. Dip the frozen bananas into chocolate, trying to cover them as much as possible. You can use a spoon to spoon the chocolate onto spots you missed.
5. If adding a topping, immediately roll the chocobanano in the topping or spoon the topping over the chocobanano. You must move quickly because the chocolate hardens within seconds.
6. Your chocobananos are now ready to eat, or you can place them back in the freezer. If everyone doesn’t eat them within the first day or two (not likely!) you can put each chocobanano into an individual plastic sandwich bag twisted closed around the stick to keep them fresh.
This is one of those recipes for which I don’t have exact measurements. I learned it by watching my suegra and she made this almost once a week so I got plenty of watching practice over the years. The chicken is first boiled until cooked and then browned in the pan with plenty of seasonings. Sliced onions and chunks of potato soak up some of the delicious flavor and are served alongside the chicken with colorful mixed veggie rice and thick handmade tortillas. When I think of Salvadoran home cooking, this is usually the meal that comes to mind.
Arroz con Pollo Estilo Suegra
Ingredients for the chicken:
1 chicken, washed and cut in pieces (I use 8 chicken thighs)
1 medium onion, sliced
3 to 4 tablespoons fresh minced garlic
2 cups cooked potato, cut into chunks or wedges
1. In a large pot, boil the chicken pieces until cooked through. Remove the chicken pieces to a plate to cool slightly, reserving the chicken stock to use on the rice.
2. You can leave the skin on or remove it – whatever your preference, but this is when we’re going to season the chicken before browning and this is when the measurements aren’t going to be exact. On each piece of chicken, give a good squeeze of mustard, a few good shakes of salt, pepper, achiote powder and oregano. Use your hand to make sure the chicken is coated. You can repeat the spices on the flip side as well.
3. In a large deep frying pan over medium-high heat, add a few tablespoons of canola oil so that the bottom of the pan is coated. Add the chicken pieces and try not to turn them over until you’re sure they’re browned, (or they get stuck to the pan.) Flip the chicken pieces over and add a few good shakes of Worcestershire sauce over each piece. Add the garlic, onion and potatoes. Once the chicken is browned on the bottom, move them aside within the pan so the onions can caramelize and the potatoes can soak up some of the flavor.
4. Remove from heat and set aside. Time to make the rice.
Ingredients for the rice:
1 cup white rice (although I use Jasmine, personal preference)
about 2 tablespoons canola oil
1 small onion, diced
1 small Roma tomato, diced
a large handful frozen “mixed vegetables” (peas, corn, green beans, carrot)
1. Put the canola oil in a medium pot over high heat. Add the rice and onion. Stir for a minute or two.
2. Add the tomato and frozen mixed vegetables. Add chicken stock until the rice is covered about 1/2 inch, (or about 1 1/2 cups chicken stock.)
3. Add a large pinch of salt and a few shakes of oregano. Bring to a boil. Cover and lower heat so that the chicken stock is at a steady simmer. Do not open the pot. Allow the liquid to simmer away, (about 10 to 15 minutes.)
4. Remove from heat, fluff with a fork.
Serve chicken, rice, potatoes and grilled onion together with fresh handmade tortillas.
We decided to picnic on the National Mall in Washington, D.C. this past Sunday. We went last minute without much of a plan. Everyone showered in a rush and Carlos helped me pack homemade tortas de jamón, bottles of water, apples and potato chips. When we arrived, we saw that some sort of event was going on but by the time we found a parking spot, (gracias a San Antonio who we always call on when searching for parking in D.C.) we were all starving and sat down beneath the trees to eat before investigating.
Soon our picnic attracted a number of uninvited guests and although I don’t think we’re supposed to encourage the wildlife, we couldn’t help but share.
After we finished eating and cleaned up the picnic, we walked over to the big tents to see what was going on. Sometimes I can’t believe my luck.
Out of all the events to stumble upon, we arrived in time to enjoy the Smithsonian Folklife Festival which features different languages and cultures each year.
“The [Smithsonian Folklife] Festival is an exercise in cultural democracy, in which cultural practitioners speak for themselves, with each other, and to the public. The Festival encourages visitors to participate—to learn, sing, dance, eat traditional foods, and converse with people presented in the Festival program.” – Smithsonian Institute website
Many interesting cultures are represented this year but of course I was drawn most to the Latin American groups in the “One World, Many Voices” section. (The other two main events feature Hungarian culture and African American culture.)
I first went to the Isthmus Zapotec tent where I watched a demonstration on how totopos are made by the Zapotecs who live in Juchitán de Zaragoza in Oaxaca, Mexico. Totopos, which are not the same as tortillas despite appearances, are made in an oven called a comixcal and are meant to be crunchy.
There are different kinds of totopos – for example, there are little totopos called “memalitas” and there are oval-shaped ones called “lengua de vaca.” Holes are poked in the totopos with a finger to prevent them from sticking to the inside of the oven. The oven is not used only for totopos but for cooking other foods such as pescado, pollo, tamales de elote and quesadilla de elote. The Juchitecas are famous for their totopos though and most women will make 15 kilos of masa per day through a labor intensive process which involves grinding the corn by hand using a “metate.” One of the women on a panel said they also make “totopos de calabaza con canela” and “totopos de coco” – (which sound delicious to me!)
“The name, totopo, comes from the Aztec (or Nahuatl) tlaxcaltotopochtl. This name is a compound of the word for a tortilla, tlaxcalli, plus the word for thunder. The combination means approximately tortillas that are noisy to chew.” – Wikipedia
The women shared with us how young brides are “kidnapped” by their novios, (it’s a tradition but the “kidnapping” is agreed upon beforehand.) We were also shown the different types of decorative clothing that the bride would wear for her wedding, (the young woman in the middle of the photograph is getting married soon.) I asked what the groom wears and she explained that his clothing would be much simpler – a plain guayabera and black pants. The grooms used to wear sandals but they now usually use black shoes.
I wanted to stick around and listen to more but the boys were getting restless so we wandered over to other tents to explore. Various groups from Colombia were represented.
At one tent visitors could write down their native language, their second language, and a heritage language spoken by a grandparent or great-grandparent, then pin it to the map. (The boys and I wrote “English, Spanish, German.”)
And the reading material throughout the festival was right up my alley.
However the sound of Andean flutes lured me away from looking at this interesting map. We watched a music group from either Bolivia or Ecuador play. (I tried to video tape with my phone but the recording doesn’t do them justice.)
Then I wandered away to look at beautiful textiles in the Kallawaya tent.
When I looked up I saw a lovely woman, one of the weavers and traditional medicine practitioners, taking a photo with a festival visitor. When they finished, the woman caught my eye and returned my friendly smiled. I indicated my camera and she nodded so I went over to her. She pointed to her hat and then at my head. I nodded and as she set it on my head, I thanked her in Spanish, which I decided she might speak in addition to Quechua and/or Kallawaya, but I’m still not quite sure if we shared any language in common.
Before Carlos could snap the photo, she bent over and picked up a colorful shawl from the ground and wrapped it around her shoulders. Carlos took the photo and I gave the hat back to her. Pointing at the shawl, I asked, “¿Cómo se llama? Es un rebozo?” – She pointed at it and said a word in Quechua which I unfortunately can’t remember. (After a little research, I think it may be called a “Lliklla.” Anyone can feel free to correct me!) I told her it was really pretty in Spanish and she smiled. I thanked her for the photo in Spanish and she nodded.
I wish I could have “spoken” with her longer. I would have loved to know her name, hear about her daily life, learn something about the traditional medicines she uses and the language(s) she speaks. It’s a part of life I still haven’t accepted, that I’ll meet people in passing and then never cross paths with them again.
Although I wanted to stay and explore more, we had planned to go museum-hopping and the boys were really wanting to move on. As we were leaving we stopped to watch a little Zapotec parade go by. (I would like to note that the woman at the back of the procession tried to throw a piece of candy to us and it hit me in the head, but I forgive her.)
If you live in the D.C. area, don’t despair that you missed this event. The Smithsonian Folklife Festival goes on daily from July 3rd to July 7th – so you still have time to go check it out!
If you don’t live in the D.C. area, the event website is really worth exploring. There are dozens of pages full of information, photos, videos, and, my favorite – an interactive map where you can listen to the featured languages.
Warm weather reminds me of the beach, and when I think of the beach, I think of La Libertad and the last time I was there, and of course, of seafood. One of my favorite Salvadoran seafood dishes is Cóctel de Camarones en Salsa Rosada, (Shrimp Cocktail in Pink Sauce), and so I’ve learned how to make it for myself at home since I can’t take a trip to El Salvador’s coast whenever the mood strikes. While Carlos prefers Cóctel de Conchas, somehow I have to end up sharing my Cóctel de Camarones every time I make it.
Cóctel de Camarones en Salsa Rosada
12 ounces shrimp – cooked, peeled and de-veined, tail-off
1/3 cup mayonnaise (you can use light mayonnaise!)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 a small red onion minced
handful of cilantro chopped
salt and pepper to taste
Optional: diced Roma tomatoes and/or diced avocado
Combine all the ingredients and serve chilled in cocktail/martini glasses, (or any wine or margarita glasses you might have on hand), along with wedges of lime to squeeze onto the cóctel and Saltine crackers to eat the cóctel on. This recipe serves two people as a main dish or four as an appetizer.