Remember when I said I still needed to get my hands on some peeps in my last post?
I wasn’t feeling any of the flavors that were available, so we ended up going home and ended up making our own.
Last week, I was featured in a piece on Food 52 where I mentioned I like to infuse flavors I grew up with into American classics as an homage to my identity as a Chicano, and I think today’s recipe showcases this perfectly.
If you haven’t read the feature, you can read it here.
I really enjoyed seeing all of the conversations it sparked. Even if a few people got a little uncomfortable because they only read what I had to say and didn’t take the time to actually hear what I was trying to say.
Cuando era niño, we used to spend our Easters in Merced.
I know, it’s Merced–But one of my aunts had a dairy farm with a bunch of fruit groves on it so we always had a blast.
We’d run off to the lake, we’d dye eggs, and we’d pick apricots and eat allll of the grapes.
It was all good and fun until my aunt took us inside one year to show us how the cows were milked and basically scared the baby jesus out of me.
De niños, we always snacked on fruit.
We’d get home from school and mi mamá would cut up some jicama, papaya, pepino, or mango for us. She’d spritz a little lime juice, sprinkle tajín over it and we’d sit in front of the tv and watch Luz Clarita or whatever novela was popular at the time.
When I was testing these out, I really wanted to make sure the nostalgia hit with all these flavors–and I really felt like I was sitting there in front of the tv biting into a juicy tart slice of mango covered in Tajín.
If you happen to have the time to make these, please do so! They’re 100x more delicious.
Billy also made some crazy good Strawberry Ginger Peeps, check them out here.
Anyways.. have a great Monday.Y como siempre, stay chingonx!