{"id":3076,"date":"2015-03-13T17:09:03","date_gmt":"2015-03-13T21:09:03","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=3076"},"modified":"2015-03-14T12:31:57","modified_gmt":"2015-03-14T16:31:57","slug":"the-mexican-asian-culinary-connection","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/the-mexican-asian-culinary-connection\/","title":{"rendered":"The Mexican-Asian Culinary Connection"},"content":{"rendered":"

Last December, my son and I went on a vacation to Cabo San Lucas, Mexico with my family. Namely, my parents, my brother and his wife and two boys, and my sister and her husband. Thanks to my brother\u2019s timeshare, 10 of us sprawled out over three hotel rooms, mixing and matching affinities and sleep schedules.<\/p>\n

Yes, we are a very communal family. And it’s always been that way as far as I can remember.<\/p>\n

Growing up, our trips to visit relatives in Indonesia were similar. All five of us\u2014two parents and three kids–would squeeze into an aunt\u2019s or cousin\u2019s bedroom. We tried to pile as many of us onto the bed(s)\u2014sometimes two singles, a queen if we were lucky\u2014 and the rest got relegated to mattresses on the floor. <\/p>\n

My mom  always used the term “gelaran” in Indonesian which I took to mean \u201cspread out wherever you can.\u201d When I actually looked up its meaning, it was “mat” or “carpet” which I suppose makes sense? We did spread out on the floor like a mat or carpet :).<\/p>\n

That\u2019s how we rolled, and apparently, still roll. Although this time, there were enough beds to go around.<\/p>\n

I don’t mind it, and I have no problem being in close quarters with my dear ones. But I was sure glad my husband wasn\u2019t able to make it because of work. For him, a little of my family goes a long away.<\/p>\n

Anyway, it was a fabulous trip!<\/p>\n

We had plenty of sea and sun.<\/p>\n

\"Here<\/a>

Here we are on Lover’s\/Divorce Beach at Land’s End, flanked by the Sea of Cortes on one side and the Pacific Ocean on the other.<\/p><\/div>\n

And ate lots of great food.<\/p>\n

\"chilaquiles\"<\/a>

Chilaquiles with green salsa is a fabulous breakfast dish made with leftover tortillas <\/p><\/div>\n

But the highlight for me was a cooking class with Donna Jones who owns Casa de Colores Traditional Mexican Cooking School<\/a>. I\u2019ve never been a huge fan of Mexican cuisine. I\u2019d have enchiladas or tacos once in awhile but I’ve never craved it. One morning with Donna made me a proud convert. <\/p>\n

Donna\u2019s enthusiasm was infectious as she discussed the cuisine\u2019s history and regional differences. She discussed cooking techniques, spices, and elaborated on chiles and salsas in extreme detail.<\/p>\n

\"Mexican<\/a>

Donna introduced us to the different types of dried chiles used in Mexican cooking. Clockwise from top left: Pasilla, guajillo, ancho, chipotle sauce (use like ketchup!) and chipotle<\/p><\/div>\n

Halfway through the class it clicked\u2014Mexican cuisine with its use of multiple chiles and spices is very similar to Asian cooking. <\/p>\n