INGREDIENTS: 3 rattlesnake carcasses, 3 gallons water, 1/4 cup olive oil, 2 stalks celery, 1/2 a large onion, 1 large carrot, 2 Tablespoons salt, 2 or 3 bay leaves, a few sprigs of parsley
I didn't really have a specific dish, snack, fruit or drink in mind that I wanted to expand on and attempt to connect to the rest of this course. Rather, I wanted to look at food as a whole in retrospect. I wanted to look at what I've been taught and what I know about food and compare and connect it to this course. Specifically the idea of a balanced diet. Full disclosure I am not a dietitian and these are of course my humble thoughts. Do with that what you may.
For my blog for this week, I want to share a dish from my culture. The dish is called Chileajo (Chee-Lya-Ho) and originates from my parents’ birthplace of Oaxaca, Mexico. This version of the dish is from my mother’s region of Oaxaca called La Mixteca.