| Alejandro assisting Angelita with mole |
The diminutive and very patient Abuelita
Angelita prepared to teach a roomful of strangers the intricate procedure for
creating Mole de Oaxaca, that delicious Mexican sauce made from spicy
chilies, fragrant cinnamon, and luscious dark chocolate.
But she didn’t count on what could happen when
three Americans from Minnesota met up with three Canadians from British
Columbia: a lot of laughter and noise, and inattention to our teacher. We were bad, bad students!
| Angelita roasting vegetables on the griddle |
Angelita Cu Barrera was born in Campeche City, as was her mother before her. Her papa
was from the nearby larger city of Merida. She moved to Isla Mujeres about fifteen years ago to be with her two
sons, Jacky and Carlos. Her daughter,
Cristiana, and family still love living in Campeche.
Angelita’s two older grandsons are pursuing advanced education; one is studying international business, and the other is in seminary.
| Angelita, Christy Dix, Alejandro |
Those of you who frequent Isla Mujeres
probably know some of her island family members. Daughter-in-law Christy Dix owns On Target Language
Services, specializing in language boot camps for both Spanish and English-speaking students. Angelita’s older son, Carlos, works at the IxChel Condo Hotel, and her youngest son, Jacky, has recently started his
own business, Jacky Miquel Construction and Remodeling.
And then there is four-year-old Caitlin, my
favourite promising artist. I am
reasonably certain that the drawing she confidently handed me was of our
semi-famous cat, Thomas. Caitlin knows
all about Thomas as her momma, Christy, assisted with the English/Spanish
translation for our children’s book, The Adventures of Thomas the Cat.
| Plantains, chocolate, tomatoes, cinnamon, garlic |
As for Angelita, she offers lessons on
preparing traditional Mexican food, everything from enchiladas Suisas,
empanadas, chilies rellenos, to tamales.
The lessons typically take about two and a half hours, but for our
unruly class, it was closer to three hours from start to finish. Angelita chatted in Spanish while she prepped
the chicken, vegetables, and spices for the mole. Her culinary-school-trained assistant, Alejandro
Fernandez Heredia, worked steadily in the background preparing guacamole and Pico
de Gallo for the hungry mob.
| Tim, Curt, Deanne, and Denise |
By the time Angelita had sautéed the
plantains, melted the chocolate, and roasted the garlic, my taste buds were
working overtime in anticipation of the finished product.
The next step was to grill the six chilies mulatos
and three chilies anchos before pureeing. Wow! Did that cause an interesting reaction!
Hot spicy smoke curled through the kitchen, creating coughing fits
amongst the novice students, then laughter, then more coughing as we
discovered that laughing causes a person to inhale large gulps of air, laden
with spicy oils. Capsaicin, the active
ingredient in the pepper spray, used for self-defense, is derived from chilies.
| Alejandro plating our lunch. Yum! |
Neither Angelita nor Alejandro was bothered
by the effects, having experienced the phenomena many times. A little fresh air through the two kitchen
windows, and everyone recovered nicely.
A few minutes later, Alejandro and Angelita plated up the delicious Mole
de Oaxaca over chicken, with rice and pickled onions on the side. Yum!
I did notice when I got home that the spicy chili oil was still clinging to my clothes and hair; a quick shower and a change of clothes fixed the problem. Even so, I really enjoyed the cooking lesson and highly recommend the experience.
And despite what the other students might
tell you, I was the quiet, well-behaved one, taking copious notes and paying
strict attention to our instructor. Honest! I was! Well, at least there aren’t any incriminating photos - that I know of.
Hasta Luego
Lynda, Lawrie, Sparky, and Thomas the Cat
| Alejandro, Angelita, Marcy, Lynda, Tim, Day, Curt, Denise |
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