The here and now... and what and why

Complacency is a trap. At least that’s what I was thinking when I up and left the comfort of a Yankee prep school gig, where I taught music, amongst other things, for 28 years. There was also that life long career as a composer, musician and artist.

First, it was a year in St. Thomas, USVI, working as a reporter and shooting photography and then, a year in San Agustin Etla, Oaxaca, Mexico.
Time passed.
More time passed and a year back in the Athens of America followed by a hasty return to Oaxaca where it is all happening.
A couple of years in San Sebastian Etla and now, just down the road in San Pablo Etla. Life is good.

Click on an image to see it larger.
For additional photography please visit my flickr page.
You can find my music on Jango (World & latin - Worldbeat) and at iTunes and most online stores.
¡Soy consciente de todas las tradiciones del Internet!
If you are coming to Oaxaca, please contact me for tours or advice.

Santo Domingo

Santo Domingo
The view from Corazon del Pueblo

The hereafter re me

My photo
Oaxaca, Oaxaca, Mexico
Musician, photographer, videographer, reporter, ex-officio teacher, now attempting to be a world traveler

Saturday, September 15, 2012

Chiles en Nogada - Lina Fernandez

Here is an absolutely wonderful recipe for chiles in nogada, one of Mexico's national dishes, from the kitchen of Lina Fernandez.  She was a fabulous cook, a real artist and poet, and when word went out that she was making this dish, people came in droves.  Unfortunately, her restaurant, El Laurel, had only a few tables and seating was very limited, so one had to be lucky to get a taste.  I remember sitting there eating with Toledo and Morales at the next table.

Lina told of the origins of the dish, how a nun, Soeur Angelica, I believe, had "invented" it, saying that the wind had miraculously blown the ingredients together.  Lina said it was more likely that the sister had been stationed in the Middle East and that where she discovered it.  While cooking, Lina just talked, telling jokes and stories, not talking about the recipe, so that's why the music is there.  This was the last time she cooked chiles en nogada in El Laurel.  The restaurant closed shortly thereafter.  I heard a rumor last week, that she had died recently.  I hope the rumor is untrue and that someone will write in and tell me she is still with us and cooking.  If she has passed, they are eating well in Heaven.

1 comment:

Lani said...

Nice video close-ups. It looks delicious! However, at 6:07, those sure look like pecans. I only mention it because of it's namesake--"en nogada." Maybe walnuts look different in Mexico?