FOOD + DRINK
Cultural Recipe Book
story by Litzy Rodriguez photos by Emma Frost design & illustrations by Lizeth Hernandez
Caldo De Pollo Ingredients: • • •
•
Two and a half pounds of chicken legs One gallon of water Vegetables of choice (carrots, broccoli, potatoes, onion, cabbage, zucchini, etc.) Seasonings (minced garlic, salt, cilantro and chicken bouillon)
Recipe: 1. 2.
3.
4.
Boil the water, chicken, and seasonings together. Reduce the heat to a simmer until the meat is fully cooked and tender. Stir in the chicken bouillon and vegetables and let simmer until the vegetables are soft to your liking. Serve each bowl with a pinch of fresh cilantro.
A
s the soft melody of the tune she knows oh so well dances through the walls of her tiny kitchen, Adela Hernandez, a hostess at an Asian cuisine restaurant, can’t help but feel like she’s switched places with her mom. Chopping up large chunks of vegetables, Hernandez reminisces on when her mom would cook her favorite meal on the gloomiest days. Now, as an adult living in her own place, she continues to cook the same dishes she grew up eating. Passing down recipes through generations and even sharing them with your friends from different cultural backgrounds allows one to teach and learn about diverse dishes. The exchange of cultural recipes fosters a greater appreciation for the history of ethnic groups. Whether their roots are personal or historical, all contributions should be embraced and celebrated. Caldo de pollo is a Mexican chicken soup with whole chicken pieces and a mix of your favorite vegetables. The dish dates back to Indigenous Mexican culinary traditions combined with Spanish influences. Hernandez says caldo de pollo has always been a staple in her Mexican household, “mainly around wintertime… Any cold days where there is a gathering happening so you can serve large portions.” Now that she cooks the dish on her own, Hernandez realizes just how easy and convenient it is to make. “You can just make it for yourself to last a few days,” she says. “The main thing I like is that I can just throw leftover veggies from my fridge into it.” Comparing her experiences with eating caldo de pollo in Mexico and the U.S., Hernandez comments on how customizable the dish can be. “I remember in Michoacan, my grandma added [Mexican] rice to it, along with toasted tortillas,” Hernandez says. “You can have rice on the side, but I’m used to it being cooked with the broth.”
Adela Hernandez
58 PULSE WINTER 2024