A slice from Mexico
4:11 ~ Chilequiles. I found this easy recipe and don’t see how I would do it as a regular breakfast but then again I like pancakes with my maple syrup for breakfast.
14:14 ~ GQ randomly has a pretty good long form on Google’s content flagging and reporting efforts from a frontline perspective.
and Templo Mayor
29:24 ~ pozole and mole. Here is a history and discussion of pozole and its types. There are 52 million Google results for mole recipes so eat your heart out. (maybe an Aztec pun)
31:22 ~ Cochinita Pibil (also seems to be ancient Mayan recipe!) Recipe approximation here.
33:04 torta ahogadas
34:00 ~ jericalla is a cross between creme brule and flan. Make it yourself. And to drink…
34:27 ~ cafe de olla. Of course Starbucks would weigh in on this, but it looks like it could satisfy my caffeine needs.
36:33 ~ Nahuatl . SIL Mexico has excellent information on this language and its influence on Mexican Spanish and placenames.
38:00 ~ words and slang:
- chupar faros
- still waiting for the real spelling of this last one
thoughts on Mexico
Writing this now in the end of July, April seems like worlds away. I knew Mexico had really tough labor conditions but it was interesting to hear how sophisicated the ideas of reducing labor costs were. And I certainly know the “overtime as loyalty to the company” line from my time in Asia.
Lili was a delight to talk with and I appreciated so much the effort she brought to the chat.