Chicago was my first point of entry back into the United States, and after 5 months straight of traveling south-of-the-border, it couldn’t have been a more fluid transition from Latin culture. An unconfirmed five-minute internet search says that there are almost 3 million people in Chicago (2011 census), with nearly 1 million Hispanic population. What I found walking around the tiny spec of Chicagoland I could cover on foot and bicycle were dozens of taquerías, lavanderías, mercados, peluquerías, paleterías, whole streets with signs only in Spanish and even a gourmet Oaxacan-inspired restaurant (see: my take on Oaxacan food here and here) from master chef and good food advocate Rick Bayless.
Famed for fancy Mexican restaurants Frontera Grill and Topolobampo, as well as the founder of Green City Farmers’ Market, Bayless formatted XOCO into a casual lunch spot where Americans can be educated on where their mouthwatering, wood-fired torta comes from. One of the major differences between Chicago and Oaxaca, Mexico, is that people there already know that their tomatoes come from the hills just outside of town, tortillas are made around the corner, mangos come from the coast, and avocados are scare and pricey because nearly all of them are exported by U.S. companies (Dole, Chiquita, etc).
Even though education, demand, supply and price of real food in the U.S. are all out of whack, I still thoroughly enjoyed my $20, fresh, sustainable, Oaxacan-inspired lunch at XOCO:
I spent the equivalent of one month in Guatemala on just one weekend in Chicago, so it was back to my homeland Ohio, where I had the true pleasure of enjoying my parents’ back yard garden (and some family QT). A couple years ago, they ripped out most of their lawn space, replacing grass with raised beds surrounding by stone pathways. Now it’s full of culinary fare – every herb you can name in 10 seconds or less plus some exotic varieties like chocolate mint and coriander, squashes, cucumbers, peppers, tomatoes, grapes, eggplant, and raspberries with delightful flowers (natural pesticides) coloring the green landscape.
I made it just in time for the tail end of strawberry season, caught the very beginning of sweet corn season, but left unfortunately while the tomatoes were still green on the vines. Love to my most dedicated readers, la familia! Miss you guys and our backyard feasts.
Currently in Austin, TX, where tomato season is most definitely in full force. I hit the farmers’ market on Saturday and loaded up with melon, chard, baby eggplants, heirloom tomatoes and tamales! Teaching a class next week on how to make salsa with my friend’s brand new project that’s gonna be big: HourSchool.com. Watch the video, spread the word!
Hourschool from HourSchool on Vimeo.
Earth Eats 