When I think of the life I lived
in California, many things come to mind. No, traffic congestion and
smog aren't among them, although, no one can forget those! But, of things
beautiful like the Pacific, Monterey and Carmel, Lake Tahoe, Joshua
Trees in the High Desert, and the agricultural abundance of the orchards,
groves, vineyards, and fields in the San Joaquin and Napa/Sonoma Valleys;
and, I think of things eclectic such as California's immense cultural
diversity, its plethora of ethnic foods, and the wonderful aromas that
richly and invisibly floated through the air on Olvera Street in Los
Angeles, through the streets of Chinatown and along Fisherman's Wharf
in San Francisco, and in the alleys of Olde Town in San Diego. Oddly
enough, when I reminisce about my days on the Gold Coast, I start humming
refrains of the song, 'Teach Your Children' by Crosby, Stills, and Nash
because it reminds me of my friend, Cathy Garcia.
The Garcia's were second generation
Mexican-Americans and their modest home was decorated with a mixture
rich in both Mexican and American traditions. Just how mixed was obvious.
In Cathy's kitchen, it wasn't uncommon to see a fresh Ristra de Arbol
of red chilies hanging from a ceiling hook next to an autographed photo
of President Reagan on the wall. Now, that's cultural diversity for
you! Cathy, her husband, and their three daughters were a close-knit
family in every way. Their daughters' school plays or softball games
were never missed, report cards were scrutinized closely, and a desire
to succeed was a frequent topic at the dinner table. Devoutly Catholic,
Sunday was always Mass followed by a huge family get-together for a
traditional mid-afternoon 'comida'(meal). Fortunately, Cathy's sisters,
her mother and her many aunts lived nearby and cooking was an art practiced
with religious fervor at family gatherings. The kitchen was always abuzz
with family banter and loving admonitions such as 'Mas!! Oh no, Momma,
No maî;! One would hear the history and proper usage of Serrano,
Habanero, Jalapeño, and Guagillo Chili Peppers.
The craft of Mexican cuisine was
truly Cathy's forte. She was an artist and 'La Reina de la Cocina.'
(Queen of the Kitchen). One Sunday could produce Birra (marinated lamb),
the next, Chili Rellenos, and the next, Enchiladas. Whatever delicious
item was produced on any given Sunday, one could always find Cathy's
three daughters in the kitchen along with Mom, the grandmothers and
aunts. They weren't there only to help, but to learn, as well. As with
her grandmother and mother, Cathy felt she had a duty to preserve her
roots and she wanted her daughters to assume that duty for their children
and future grandchildren. Cathy was, indeed, a cook, but she was a marvelous
teacher, too. I know because I was one of her pupils.
As an Anglo, my Mexican professor
he taught me so much about the importance of verbal history in their
culture. Like cooking, that is an art in itself, too. Enchiladas, often
chosen for 'Cathy's Culinary Classroom' was one of her favorite Lessons.
She loved it because it required an assembly-line mentality, and instilled
in her daughters the importance of kitchen cooperation when it came
to preparing a multi-ingredient dish whose preparation was a little
more difficult than others. So, I invite you to gather the kids around
in the kitchen and make Enchiladas a la Cathy Garcia. It's something
they'll carry with them always. Hum a few strains of 'Teach Your Children'
(Well!) and above all else, have fun!
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