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Hi Victor,
My husband's (from Mexico) approach to food is quite different than
mine. He munches on fruit and vegetables all day long, prefers beans to
meat and limits his intake on rice. He does like the "gordas" - flour
tortillas that is more typical of the northern cuisine of my father's people
than of Michoacan. While he is not slight of built, he is very fit,
considering his sedentary profession and age. His people
are of humble origins, which translates to very little meat was readily
available. The result is that he is very healthy.
As for me, I was raised in a foster home from people who were born and
raised in Jalisco - Tepatitlan and La Barca (long story - but my
"real" mother's family is from Tlaltenango, Zacatecas while my "real" father's
family was from Coahuila). My foster mother was not a very good
cook. My real interest in food came when my foster sister married a man
from Allende, Jalisco whose family were amazing cooks. Over the years, I
watched them cooking and learned how to appreciate good food, which always
consisted of tortillas, starch, meat, beans and lettuce. Over the years,
this diet has led me to my current "look" which is not as "healthy" as my
husband's, nor my cousins that still reside in Mexico.
The discovery of the varying ways of cooking from these three families led
me to an amazing deduction - the better cooks were the ones that had more
resources available to them! My foster mother was not a good cook because
she was unfamiliar with the myriad of spices and applications - this was a
result of being extremely poor. However, the family from Allende had come
from "old" money, and had access to various products and techniques to
cook! This was further validated when I visited my father's village, and
my husband's relatives. The more money that they had available, the
better cooks they became!
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