52EssaysNextWave 23/52 #52SlicesOfChingonaLife
One of the things I’ve always done is cook something in the morning and eat it at every meal of the day. I’d been working out of my home office all day so I did that today. It was awesome. Dad even gave my meal the thumbs up. What did I make? Potatoes, Nopales and Chile. OMG really good.
I started watching “De Mi Rancho A Tu Cocina” during the pandemic, where Angela and her daughter Brenda work it from her rancho in the motherland, Michoacán to be exact, showing the rest of us how to cook Michoacán-style food, I can watch for hours. What I really like is how she works it with food that we eat everyday, no real measuring cups, doesn’t count her chiles that often (neither do I), and she makes me feel like I really can cook this or that.
Apparently, I’m not the only one who watches this cute lil lady cook, check out who’s who amongst chefs on YouTube. I started watching her cut up papas, cebolla, tomate and chile and got inspired. My Michoacán grandma passed away when I was just learning how to speak Spanish so I never really got to learn from my abuela.
At least not until now.
Check her out with her huge comal on the open fire, molcajete, metate, and ollas (pots), she is legit.
Felicidades Señora Ángela! Gracias por poner el nombre de Michoacán en alto.