Chapman alumnus Arellano reminisces about food of his fathers



plate of food
Don't go exploding my heart: Asado de boda Jerezano

Chapman alumnus and well-known columnist and author Gustavo Arellano (his humor column/sociology study ”Ask a Mexican!” appears in
OC Weekly
and many other papers) nabbed the front page of the
L.A. Times’
Food section last Thursday (March 18) with a mouth-watering feature on Zacatecan cuisine.  The food of the central Mexican state is, for some reason, rare, at least in restaurants, in Southern California, Arellano says.  While the cuisines of other Mexican states abound in L.A. and OC (seriously, we are spoiled for choice and quality  here…as law professor Deepa Badrinarayana and I said as we sadly surveyed our plates at that “Mexican restaurant” in Copenhagen…eek), Zacatecan restaurants amount to only two that Arellano has found, both in East L.A.  But he kindly provides a recipe for the noble
asado de boda Jerezano
, a pork mole usually made for
zacatecano
weddings and other celebrations that includes three 8-oz
piloncillos
(dark sugar cones), a pound and a half of dried chiles,  and, ahem, seven cups of lard.  Now, anything with that much sugar, chiles and lard must be mind-blowing!  (If not artery-blowing – but it would be totally worth it…!  To be fair, the lard is just used to brown the pork…so, then, it’s all OK!).  Find the story and the recipe here:
http://www.latimes.com/features/food/la-fo-zacatecas-20100318,0,4112652.story

Dawn Bonker

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