Mole and chips? What is this?
I like to think of it as a beautiful combination of Mexican and Geordie cuisine. Mole is a traditional Mexican sauce with a number of varieties: mole verde, mole poblano, mole rojo. There are lots of combinations of ingredients that can go into mole, though it usually involves chile, chilli, garlic, onion, cloves, sesame seeds, almonds, pepper, raisins, cinnamon and chocolate (!). As I’m from the North East of England I love combining all sauces with chips (ie. fries). Think chips and gravy, chips and curry sauce, chips and black-bean sauce… I’ve also been told that chips and hummus is a good combination, but I think you have to be from the South East to get on board with that. Although I’ve yet to couple mole with chips, I’m convinced it’ll be a corker. I did just use the word corker.
I’ve picked this title because food will no doubt form a central blog theme (as it did in my last blog, beckyinauchindrain.wordpress.com). I like eating. I like cooking. I’ve also just moved to Mexico City for six months which means I have lots of new things to eat and cook. Life is good. The move is primarily an archival research trip as I’m a PhD student at the University of Warwick working on madness and the Inquisition in New Spain. However, this blog won’t really be specifically about my research. That is unless I find something particularly cool that I need to nerd out about via social media – it could definitely happen. Basically, this is a personal reflection, not a professional pitch. So if the latter floats your boat more, or you’d like to contact me about my research, please check out my delightful Warwick e-Portfolio: http://www2.warwick.ac.uk/fac/arts/history/students/eportfolios/hyrnah. Otherwise, read on!
I’ve been to Mexico City once before when I was working on an undergraduate dissertation and my lovely (?) long-suffering friend Jakes came with me. Oddities of our trip included Jakes’ twenty-first birthday piñata; not realising we were at the top of the pyramid at Cholula; and catching Giardiasis, most probably from mojitos. You should follow the wiki link if you haven’t heard of it – it’s truly awful. For anyone reading this who knows me, I’m very easily entertained. On that note I have to share some things which are still tickling me from my flight last week:
1) KLM sick bags say ‘Welcome on board’. Thanks KLM.
2) At Amsterdam Airport Shiphol the Yotel Hotel takes payment by the hour. Thanks Yotel Hotel.
On a less immature note, please also be prepared for a commentary on my new favourite words. Current faves are antojitos, which refers to street food but translates more directly as ‘little cravings’; murciélagos – bats (I’m not sure when I’ll get to use this); and ajonjolí – sesame. So, this blog is not about academic research, it’s not specifically about travel, and nor is it issue driven. If you’re interested fantastic. We shall have to see what happens…