"From Mexico City to California Cuisine: A Culinary Journey"

                                 Carlota Roa ©                                      

  For me, cooking is more than a daily task—it's a ritual, a celebration of life and creativity. The process of holding ingredients that sustain life and transforming them into edible art is a pleasure that transcends mere sustenance.

 A Culinary Legacy

Growing up in Mexico City, I was immersed in a vibrant tapestry of culinary experiences. The city’s diverse food scene offered everything from small, eclectic bistros bursting with color, aroma, and flavor, to sophisticated restaurants in the heart of the metropolis showcasing exotic and refined dishes.

Mexican cuisine, recognized as a World Cultural Heritage, is indeed a marvel of diversity, complexity, and tradition. It’s not just food; it's a story of heritage, history, and culture.

I have vivid memories of my aunt’s kitchen in the historic city of Tlaxcala. The space was alive with color, from the stunning blue tiles on the walls to the array of utensils hanging above the stove. The ceiling was adorned with large terra-cotta bowls, each engraved with names and birthdates of those celebrated with grand parties and generous servings of mole rojo.

Sundays were particularly special. My family would gather around a shiny red tray marked “Cerveza Corona,” filled with anchovies, “cotija” cheese, and of course, a bottle of tequila or mezcal. These gatherings were not just meals; they were cherished moments of connection and joy. And how could I forget my mother, Doña Maru’s, baking and patisserie? Each cake, flan, cookie, and pie was not only delicious but also a work of art.

At the age of 23, I emigrated to the United States and encountered a new culinary world: California Cuisine. This style focuses on local and sustainable ingredients, highlighting seasonal fruits, vegetables, fresh cheese, and Californian wines. 

Blending this with my Mexican culinary heritage has allowed me to create unique and exciting dishes. Imagine quesadillas with locally foraged Chanterelle mushrooms from the Saratoga foothills, seasoned with epazote and paired with Monterey Bay goat cheese. Or marinated chicken garnished with basil and pistachios, accompanied by a shot (or three!) of mezcal.

The possibilities are endless, and every day in the kitchen is an opportunity for experimentation and discovery.

 Bridging Cultures Through Cuisine

As a Spanish educator, I share these experiences to build a bridge between language and cuisine. If Latin cooking intrigues you, perhaps it’s time to also delve into the Spanish language. Learning Spanish not only opens doors to understanding the rich cultural context behind Latin dishes but also enhances the enjoyment of the culinary journey.

Embrace the fusion of flavors and languages, and let’s explore the endless possibilities that cooking and language offer!

     

 www.carlotaroa.com

www.spanishtodaytutoring.com