'The most memorable thing about my mom’s food was the way she could talk up simple dishes to make them seem exciting and almost magical.'
The most memorable thing about my mom’s food was the way she could talk up simple dishes to make them seem exciting and almost magical. Announcements of “children’s chili” and “skinny steak” made me look forward to dinner. She would even serve us enthusiastically, making us believe we were in for a real treat.
I had never really learned how to make it, so I turned to the internet. However, none of the photos or recipes looked anything like my mother’s; they were all much thicker, like chili with bits of macaroni and a tomato base. My mom’s version was a clear broth with ground beef and spaghetti noodles. Maybe hers was just a thrifty version, I thought. Even more, I thought it was one of those entirely American recipes that she inherited from my granny. After all, it had the word “hamburger” in it.
This sounded a lot like my mom’s soup, except for the eggs and milk and the fact that she’d add vegetables to hers. In effect, she created a fusion of her American traditions and her experience in Peru. Throw in single-mother thriftiness spurred on by the need to feed the three most difficult children in Miami, and you have a dish that is truly representative of my family’s earlier years in America.
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