Today all interested parties headed to the home of Beca Project student Juana Micaela; her mother and the mothers of Tono, Andrea, and Rosemary taught us how to make 3 traditional dishes using tiny, dried, salted fish.
We started by sorting the leaves from the stems of herbs that are commonly found in the mountains and sold in the markets.
They were washed and then boiled over an open fire.
The little fish were roasted on the stove top to be used in all 3 dishes. The 1st dish, common when folks don't have sufficient money to buy vegetables, included mainly just fish and very spicy roasted peppers. The 2nd had tomatoes which were roasted, peeled, and mashed and mixed with onions, more of a middle-class option.
Then we set about making tortillas, something I have practiced year after year with modest progress - they make it look easy but that is simply not the case. They were very patient and understanding and I believe I made another step forward. ¡Poco a poco!
The 3rd dish included eggs, fritata-style, popular with those who can afford them.
Good food and great company - recipe for a wonderful shared experience.
You can find the complete photo sets for this trip HERE.Happy trails!