The language of Food
For as long as I can remember I’ve wanted to learn a foreign language. Surprisingly, while in México over the holidays, I realized that I already do speak another language. It struck me like habanera to the lips that the language I’ve spoken through and through for all my life, is food!
The language of food is spoken through body language, hand gestures, smiling and a thumbs up of satisfaction throughout the world each and every day… it’s the language that has brought people together for thousands of years and the language that will endure over time.This is me with my new posse of chefs: Celia, Manuela, Gudelia and Nilola. Aside from small talk, we really couldn’t speak to each other. You can’t imagine how frustrating it was to not at least be able to have simple dialog. And no, I wasn’t one of those Americans who speaks louder and with an accent to make people understand “HOW ARE YOU? IS THERE A GROCERY STORE CLOSE BY?” ha! I spoke the few words I knew in Spanish and smiled a lot. It’s much better that way. Nobody likes a loud tourist.
It wasn’t until day three that the ladies let me into their kitchen and I realized our common language. I had mentioned that I cooked for a living and they were curious to see if this gringo had any chops. I have to say that I was a bit nervous walking into their domain. You have to realize that these chefs practiced cooking every day. Their hands were hard, nimble tools that produce amazing cuisine without hesitation or doubt. But, I was super excited to learn some new techniques so I dove into the pool head first. Over the course of our trip, the ladies worked their magic and showed me how to make the local ceviche, tamales, empanadas, braised chicken and other simple foods. We agreed when something needed more acid, salt or herbs. So yes, we talked quite a bit, we had lengthy conversations about the feel of a dough or texture of a stew… and sometimes the conversation was very noisy and with great enthusiasm.
The big whammy came when we were invited to Christmas dinner. Our new friend Bambu (not pictured) informed me that she was making her famous ceviche and had purchased a turkey for the Americanos. Oh boy, and guess who was asked to make the bird? My mouth went dry just thinking about it. However, I was thrilled to be asked in the first place and was up to the challenge. I put my imagination to the test and came up with a plan. On Christmas eve, all of us arrived at the kitchen at 3 o’clock, rolled up our sleeves and got to work… and there we were, all cooking away and having the time of our lives, speaking the only language we knew at that moment in time… the language of food. You don’t need Berlitz for this one, just a good knife and a passion to create.This is Chef Stephen wishing all of you a happy and prosperous new year!
Bambu’s Famous Ceviche
Serves 4
1 pound fresh caught white fish, like snapper, cut into chunks
2 cups freshly squeezed lime juice
1 red onion, minced
2 avocados, diced
1/4 cup cilantro leaves, chopped
2 tablespoons extra virgin olive oil
pinch of Mexican oregano
salt and pepper to taste
tortilla chips on the side
In a medium non-reactive bowl set over ice, combine fish with lime juice. Set aside and let “cook” for about 20-30 minute, or until fish has become slightly firm and opaque. Once fish is firm remove from juice and transfer to another bowl. Do not allow fish to sit in the juice for too long, or the chunks will be become tough.
In another bowl combine avocado, cilantro, oregano and mix in the drained fish. Dress with olive oil and season with salt and pepper. Serve chilled with tortilla chips on the side.
[...] A Common Language [...]
Pingback by Losing Weight…Yeah Right! » Blog Archive » Gardening, Growing Fresh Fruit Year Round | Gardening — January 22, 2009 @ 7:35 pm
That looks delicious and refreshing! I love ceviche and also campechana, which is really popular here in Houston and seems to include some kind of tomato sauce. Do you know the difference?
Comment by katie — January 22, 2009 @ 9:44 pm
katie- good question! campechana simply translates in english to “seafood cocktail”. so multiple varieties of seafood. I could be wrong but ceviche by definition should only be fish. both dishes have acid and similar ingredients. also that ceviche spans the globe from mexico to portugal. it was invented by fisherman that wanted to take it out on the boat the next day for lunch. AND in places like elsalvador they sometimes put ketchup in it. but I’m not entirely clear, it seems that both dishes have evolved over the years. anyone else want to take a crack?
Comment by admin — January 23, 2009 @ 1:08 pm
Just to further complicate matters I’ve seen recipes for ceviche de camarones (shrimp) and pulpo (octupus). I’ve also seen it spelled a variety of ways – cebiche, seviche. But it’s all delicious. Gotta love the yucatan. Maybe we should go to Mi Lindo Yucatan or Poc Chuc to reminisce.
Comment by Sarah — January 23, 2009 @ 1:27 pm
I am moved by your thoughts on food as a common language. Just look how it connects all of us “strangers” online in food blog land. Although it is necessary for sustaining life, food is clearly so much more, including a way to cross cultural barriers, reduce stress, make friends, explore creativity and find comfort. Thank you for your thoughtful essay Stephen!
Comment by Caroline — January 23, 2009 @ 1:57 pm
Hi Chef: I love your recipes and get rave reviews. I have a request -
with the economy in not great shape – teachers like myself have to be creative with home made gift giving for our students. With Valentines day approaching – do you think you could publish some inexpensive sweets that students could prepare in the classroom? thank you very.
JL Franks
Department of Education
Palm Springs Unified School District
Comment by Jerry Franks — January 23, 2009 @ 4:37 pm
This might just be my favorite post so far. I mean in my heart I know food is a ‘language’ but I guess it’s just not usually ’said’. What a great holiday. Thanks for sharing.
Comment by EB — January 25, 2009 @ 2:33 pm
Thanks for the recipe. Sounds terrific!
A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/
Cheers.
John
Comment by john — January 27, 2009 @ 1:59 pm
I think this is so true- sharing that which sustains us has a meaning deeper than verbal language. Food is so ingrained into our culture, so different depending on where we are that it is easy to forget that its necessity unites us with all humanity.
Comment by Gretchen — January 28, 2009 @ 11:35 am
Beautifully written! What a great experience. I own a translation company but I’m a chef to my family. I love to cook and experiment and learn. What a great time you had.
Comment by Lelani — January 29, 2009 @ 2:54 pm
I have to agree with everyone about the cultral weight that is carried in the langauge of food….It is something so basic to us all, that I think we easily forget it. In fact, this is the first time I have even though about it in those terms. Kudos to Steve for being able to make that connection in a way that no one else has.
BTW, as one who had the great fortune to be present for the event and to taste the results of Steve’s conversation-as-food with those amazing Mayan scholars, I can only say that you must make the cevchie and try it for yourself.
Comment by Jason — April 7, 2009 @ 12:14 pm
Feeling nostalgic for the warm breezes and great times in Tulum, I whipped up my own version of Bambu’s chevice, a la Stephen today.
I gringo’ed it up with a bit of incredible, perfectly ripe mango…but it is otherwise a great reminder of the magic at via Laktea.
Salud amigos!
Comment by Jason — June 14, 2009 @ 9:56 pm
[...] Rico’s World KitchenCeviche Recipe – HOG Food Blog [...]
Pingback by 101 Healthy Chicken Recipes From World Famous Gourmet Chefs. | 7Wins.eu — September 25, 2009 @ 12:01 pm