Straddling the Cultural Fence
Because I’m a blogger (here at TikiTiki, at Babalú Blog and over at My big, fat, Cuban family) I get asked by advertisers to consider hawking their product. They know that Hispanics make up the largest growing segment of the population and it seems they are anxious to market to that demographic.
In my opinion, (I have no statistics, this is completely a personal opinion) the piece of the puzzle that they seem to be missing altogether is that although many of us are indeed of Hispanic descent, we also live and work and play and raise families much like our fully American neighbors. In fact, both my cohort, Carrie Ferguson-Weir and I, Marta Darby, sport very Anglo last names.
We are just as likely to cook up some Ropa Vieja for dinner, as we are to order a pizza from a local restaurant. (But, seriously, if you’re craving pizza, you should really try my recipe for a Homemade Cuban Pizza. I’m just sayin.’)
We carpool to play dates and soccer practices. We play salsa music in the car on the way there. In other words, we are “straddling the cultural fence.” =D
I’m currently enamored with Food Network cooking diva, Ingrid Hoffman of Simply Delicioso. She has a wonderful cookbook with the same name. I enjoy her mostly because I feel like I can relate to her. A beautiful Columbian-American with a very Anglo name. She beautifully pulls together simple recipes with the familiar flavors of our “cultural demographic.”
Because it’s Monday and I like to post recipes for you, here’s Ingrid’s recipe for Limón Chicken, (directly from the Food Network page) which is absolutely fabulous.
- 4 boneless, skinless chicken breasts halves
- Salt and pepper
- 1/3 cup vegetable oil
- 1 teaspoon minced garlic
- 2 pounds yellow onions, halved and sliced
- 3 tablespoons yellow Peruvian chile or aji amarillo paste (or diced green chiles)
- 1 cup freshly squeezed lemon juice, about 5 to 6 lemons
- Season both sides of the chicken liberally with salt and pepper.
- Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side.
- Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes.
- Season with salt and pepper, stir in the yellow chile and return the chicken to the pan.
- Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through.
- Add the lemon juice and cook another 10 minutes, to allow flavors to meld.
Now that you have a recipe to enjoy, let’s get the TikiTiki started with these questions:
Do you live your lives straddling both cultures, as it were? Or do you tend to live a more “Americanized” lifestyle? Or, like Carrie and me, do you just have a very Anglo last name?
Tell me. I want to know.