By means of introduction, we asked Theresa a few questions about her life and her experiences in Yucatan thus far:
Q: In one sentence what do you actually do all day?
A: I am driven to create, so my days are devoted to filling that need, tempered by a tendency to procrastinate.
Q: Do you cook more now that you live in Mexico?
A: I don't cook more, but I cook better. There is a big difference between cooking as a hobby and producing meals because you have to feed your family. When I was getting home from work and getting dinner on the table for 3 kids, my priorities were different from when I was 12 and learning to cook.
My cooking style really has changed now that I am, "retired". I have always been interested in process. I loved those Mr. Rogers episodes when he showed the crayon factory and stuff like that. When my girls were in 4-H, I was one of the project leaders for the crafts and the cooking projects. That was tremendous fun, one year we did chicken around the world as our theme (my co-leader was also the poultry project leader, so we had a "surplus" of chicken.).
Q: Do you prefer to follow recipes or improvise?
A: If it's something that I have never eaten before I usually follow the recipe to the letter. If I have either made the dish before or eaten it, I feel safe substituting. If it's someone's favorite, I don't dare change it!
Q: What is your very favorite food in the whole wide world?
A: Tostones, but I also really like spaghetti aglio e olio.
Q: Where do you like to buy produce in Yucatan?
A:If I had to say just one place, it would be Megabalcones. They usually have good produce, with a nice variety. Wednesdays, they have the produce on sale. If I run out of something like onions or tomatoes, I usually run across the street to the little tienda and buy it, that's also where we usually get bananas.
Q: When it's just too hot to cook, what then?
A: Generally, our main meal is lunch, so I am usually done cooking before it gets too hot, but preparing food doesn't need to involve cooking. We've had antipasto for lunch with bruschetta. I don't like tuna fish but I do keep canned chicken breast in the pantry, so Waldorf salad is a tasty cold lunch. There is always a jar or two of pesto, and pasta with pesto is quick and easy.
Occasionally, I keep frozen shrimp on hand for shrimp cocktails. Some chili sauce mixed with fresh tomatoes makes a good sauce. In the evenings, we like to go to San Sebastian and eat at La Poderosa when it's hot. There is a little lecheria down the street that also has a hamburger cart. Great burgers for 15 pesos.
In her weekly column, appearing each Tuesday, Theresa will provide fresh commentary on all aspects of cooking and recipe creation in an area where the availability of certain specialized ingredients are not as widespread. Theresa will teach you how to fake it, make it, and enjoy it...it's easy! Welcome, Theresa...and good luck with the new column!
