Jason Kauffman is the Mennonite Church USA Archives Director. This post originally appeared on the Anabaptist Historians blog. For most of my short time at […]
Contributed by Danielle Gonzales for Mennonite World Conference. Danielle participated in SALT (2016–2017), an exchange program of Mennonite Central Committee, in Colombia as web communications coordinator for MWC. Here Danielle is pictured with her host mom, Yida Arias.
As a Mexican-American, one of the most comforting things about living in Colombia was how similar my Mexican culture is to Colombian culture. My Colombian host family was very interested to learn more when I told them my family is from Mexico.
My host mother gladly helped me cook Mole Coloradito Enchilada, one of my favorite dishes that my mother and grandmother made when I was a child. It was a good thing she was willing to help, because preparation took almost 3 hours!
Before we started cooking, we had to search for the ingredients, since things like chiles
are not common in Colombian homes. We finally located the chiles in the large indoor market called Paloquemao.
I love the smell of the chili roasting on the stove and the stinging warmth of its sharp smell rising to my nose. The best part of this dish is that the Mexican chocolate in the sauce gives it a sweet, smooth flavor to balance the Ancho chiles (poblano).
I was excited to share my culture with my hosts through making my favorite food.
You can try this at home, too. The recipe we used is online.
To promote constructive dialogue, the editors of The Mennonite moderate all comments and comments don't appear until approved. Anonymous comments are not accepted. Writers must sign posts or log into Disqus with their first and last name. Read our full comment policy.