I seem, without any real forethought, to be on a South of the Border groove. We recently had Columbian Cassava Cake, Pork Enchaladas in Green Sauce, Chicken Molé Poblano, and now, thanks to our Cook the Books Club, a Mexican dish called Champandongo. Hosted this time by Deb of Kahakai Kitchen, the book selection for February/March was Like Water For Chocolate by Laura Esquivel.
Her novel is a love story, as well as a fantastical, adult fairy tale, on the order of the Brothers Grimm? It reminded me a bit of an ancient Greek tragedy, only with more sex and magic, besides recipes, which is usually fun. I won't go into any summaries of the story here, (there is a good one one at Cook the Books' site) just read her novel, if you haven't already.
So, for a strange tale, I thought an unusual concoction was called for here. Something not seen on the ordinary Mexican restaurant menu, and, one I'd never made or heard of. My research didn't turn up very much on the origin of, or alternate recipes for Champandongo. I have three Mexican cookbooks, none of which had a mention, and my online surf came up mostly with references back to the book, and tourista restaurants in Mexico that serve it (mainly due to the books' popularity). Though it was described by a few as delicious, albeit ugly. So, my challenge was to keep the deliciousness, and improve on looks, if possible. Anyway, when you get right down to it, how lovely is a slab of steak? Ok, without prior taste memory?
Our Cinderella heroine, Tita, makes her dish with a lot of interruptions due to family strife, and suppressed rage. Which is interesting, because here in Hawaii, a Tita is usually a woman who doesn't suppress any of it. In fact, you'd better watch out. If I did that, probably half the ingredients would be either left out or mixed up. As it is, I forgot the citrus element.
