Wednesday, December 28, 2011

Jewish Aztec Cuisine

My friend Cathy alerted me to this story on NPR about Jewish Mexican Cooking. This is what I commented on the NPR page, expanded here for your enjoyment:

When I read the headline of this story, my heart stopped. I thought it was about my grandfather Samuel Gmora, who used to be the caterer at Temple Bet El, and also had a Jewish food restaurant in the Condesa neighborhood, called Taam Tov Kosher, when I was a little girl. Of course, the Shlejters preceded him for many years, because by the time he catered in Bet-El nobody ever went to Justo Sierra anymore. My bobe taught my zeide how to cook Jewish food and many Mexican Jews, including myself, still remember his delicious banquets. In my family, we still have Gefilte Fish Veracruzana, which is the greatest fusion food ever: Gefilte Fish with a sauce of tomatoes, onions, olives, capers and blond chiles.

There is also a Mole-Matzoh Gratin at the Passover Seder. And according to legend, my bobe made the meanest kosher mole in Mexico City.

I remember Sra. Dora Schmidt from when we all used to live in la Condesa. She and my mom, and other Jewish ladies used to have coffee at the undulating counter at Woolworth's! I'm happy to see she is healthy and well and glad to see these delicious traditions getting the attention they deserve.

No comments:

Post a Comment