¡ASK A MEXICAN!
Worried for Wabs
Dear Gabacho: Methinks you had a bit too much of the pruno before typing this letter, but I follow you. You’re saying that it’s wrong for politicians to enact draconian laws that imprison undocumented folks, and that we should elect a president that wouldn’t support such measures. Problem is, American voters went for the “right” presidential choice with Barack Obama these past two elections, and look at the results: more deportations have occurred under his administration (about 400,000 people a year) than there ever was in the era of Dubya (who, for his many, many faults and sins, at least had the right ideas about Mexis, given his sister-in-law is one). Mitt Romney, of course, was a far-worse choice, what with him stealing the satiric idea of legendary cartoonista Lalo Alcaraz that illegal immigrants “self-deport”—but Obama is bad, and the escalating protests against him by the Left (witness the seven DREAMers last week who chained themselves to the White House fence) are not only a welcome development, but absolutely vital.
Do Mexicans use cream of mushroom soup or is that a gringo/Campbell’s ploy to get white people to eat Mexican food? I grew up with parents from Kansas and we lived in New Mexico in late 1960′s and early ‘70′s. Being from the casserole generation, cream of mushroom soup was a staple of all casseroles and my mom did not have the love for true green chile. The family chicken enchilada recipe called for cream of mushroom soup and Velveeta cheese. I loved it growing up, but now that I am older and beyond nostalgia, the enchiladas taste like shit, so I am working up and working on a new family recipe. During this process of formulating a new recipe has me wondering if cream of mushroom soup is at all used by those of Hispanic descent, or just a post-depression white person’s abomination?
One Royal Vomit
Dear Gabacho: Don’t forget that a lot of Mexicans came of age in the same era as you, so while cream of mushroom isn’t exactly a Mexican pantry staple like, say, Tapatío, it’s not unheard of. Mexican food is chameleonic, and adapts to what’s available, ensuring its brilliance. For instance? My mami’s magnificent buñuelos, giant fried disks of cinnamon-sugar goodness, are made not with flour tortillas or even masa but…rice paper that chinitos use for their spring rolls. Somewhere, Rick Bayless se cago his pants…and that’s a good thing!