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I love this conversation.
My father's family is from Coahuila area. Once, when I was surveying the very large rancho of the family, we went through a very small village (about 50 people) that seemed to be located in the middle of nowhere, but on the property. I asked my primo what were they were doing here. He explained that they were the peones that worked the land. But what he also explained is that they had very little money, which resulted in extremely limited cooking skills. Mostly, they ate carne asado, with chile and tortillas and beans. The family has gone through large efforts in teaching them how to extend their food portions with guisados, etc.
This, for me was an "aha" moment. The good cooks then had to have come from a much better economic circumstances, as the availability of various products had to be there. I was raised by a family from Los Altos (too long of a story to go into), but the whole family were extremely wonderful cooks - including the men. It turns out that their grandparents were in an hacienda - the owners of it. They often speak of the various "platillos" that their grandmothers and mother cooked.
Esperanza
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