An Out-of-This-World Experience

“We are 20 years too old for this trip,” I protested. “This trip” was a 3-day, 2-night SUV trip through the high plains of Bolivia and ending in the Uyuni salt flat, the world’s largest. The reviews and tour operators were blunt – there is nothing luxurious about the trip. We would be bumping along basic roads, staying in hostels, and paying for cold showers. The basic accommodations weren’t my main issue – I’ve grown more accustomed to roughing it than I ever expected –  road trips are not my thing. No matter how beautiful the scenery, my attention span is short. But Matt was set on going, and our friend Lisa enticed me with some fantastic photos and assurances that the scenery is different at every turn, so I ultimately acquiesced.

Our ride

We were in San Pedro de Atacama, Chile, and would cross the Chile-Bolivia border at the onset of the trip. We didn’t have Bolivian visas, but the tour operator told us that all we needed were two headshots each, our yellow fever cards and passports in order to get the visas at the border. We had one one photo each, and he assured us that it would likely be fine. We were booked on day tours in San Pedro and when we tried to get new photos in the late afternoon the day before our Uyuni tour, we were out of luck: the store was open, but the woman who took the photos wasn’t working that day. Four years ago we would have freaked out at this news and railed about how inefficient it is to have only one worker who can take a picture anywhere in town, but we just shrugged and hoped for the best.

Sand as Far as the Eye Can See

On the day of the trip, a Chilean driver picked us up in a van early in the morning and drove us about 6 blocks to the Chilean immigration office where we joined the the long line of fellow travelers. After about an hour, and somehow with our group being corralled to be dead last, we had our exit stamps and were free to leave the country.

Door to the Immigration Office – Look Carefully – I Closed Wolski’s!

We set off through the desert to the border. That is, first we hit the Chilean border and then after 10 minutes of no-man’s land, we hit Bolivia.

Bolivian Immigration Office

We headed inside to immigration while our Chilean driver transerred our stuff to the SUV and our Bolivian driver. We were a little nervous about the one-photo issue when we got to the front of the immigration line. There were two men working: a policeman and the immigration official. The policeman took our documents and asked for our color copies. Ummm, what? We had passport copies somewhere in our luggage that was now strapped down on the SUV, but no copies of our yellow fever card. Matt let me do the talking and I played the stupid card – because we were. I apologized profusely, asked what we could do, and explained that no one told us we needed copies. The policeman feigned concern for us, explained they had no copy machine in the building (obviously, I’m not sure there was electricity!), and told us how much they needed the copies. We danced the dance, both knowing that the universal finale was inevitable – cold, hard, American cash. When the policeman pulled out his phone and started taking pictures of our documents, I knew we were in. He told us that he would drive to San Pedro on his lunch break to print off the photos and a small tip would be appreciated for his effort. I knew I had $30 in one pocket but also knew that there was no way to surreptitiously separate the $10 from the $20, so I pulled out the $30 and asked if that would compensate him for his time. No surprise: it would.

He passed us over to the immigration official and explained how he would come with our documents later. I believe this to be true in that everyone else had copies that were attached to the paperwork, but I suspect that no special trip was made and that he simply printed off the documents when he went home for the night. The immigration official was friendly and didn’t raise a fuss. The fee was $320 and I handed him 4 hundreds. He peeled off 3 twenties and handed them to me one-by-one while complimenting my Spanish, showing me the 10-year visas he gave us and urging us to return many times to Bolivia. I knew, and he knew that I knew, that he was ripping me off but after about a 10 second stare down, I smiled, said thanks and we skedaddled with our visa stamps.

We lucked out and had a great group – Beatrice and Jorge from Puerto Rico and Eilidh and Justine from Scotland. While they were all at least 20 years younger than us, we got along well and had good laughs. The fact that Beatrice and Jorge were bilingual was an added bonus as our driver only spoke Spanish and they could translate as needed (although Matt and I understood most of what he told us). We were not traveling in a caravan, but all the SUV tours were going to the same places along the way. We ran into a few groups and they all seemed crabby compared to ours, so we felt fortunate. Although our food was so terrible that a stray dog wouldn’t even eat the cake I offered it. One day I traded my pâté and stale bread for another traveler’s cake. Both parties considered themselves to have received the better end of that bargain.

What a great first day! Who knew that sand came in so many colors?! Or that pink flamingoes live at 15,000 feet above sea level on a red lake in a desert? We were delighted at every turn.

Dalí Desert

How Did Those Rocks Get There?

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We settled into our hostel for the night – all 6 to a room! Our companions gave us the “matrimonial” bed – two twins pushed together – but it was so cold in the unheated hostel at over 15,000 feet that Matt and I snuggled into one twin bed to keep warm.

Next Up – Rocks, fox and more!

Mexican Cooking Class

When we arrived to Mexico in August, the restaurants were advertising chiles en nogada, a seasonal dish that also commemorates Mexican Independence. There are variations to the legend of the dish’s origin, but it is generally believed that it was created in Puebla for the military commander Agustin de Iturbide, as he passed through the town on his way to Mexico City after signing the Treaty of Cordoba, which freed Mexico from Spanish rule. The prevailing legend credits the Augustine nuns of the Santa Monica convent with creating the special dish that used local ingredients and incorporated the colors of the Mexican flag. Chiles en nogada require fresh ingredients, and the season runs from August through September although we found that some places continued serving the dish throughout October.

Chiles en Nogada at the Azul Historico

The first time I ordered the dish, I had no idea what to expect. The stuffed chile was roasted, battered and fried and covered in a sweet, creamy sauce. The chile was lukewarm and the sauce was cool – was this how the dish was meant to be served or had it sat too long under a heat lamp before being sauced and brought to the table? I wanted to make sure that I was tasting the dish in all of its glory, so we called the waiter over for clarification. He assured us that the dish was served properly and I got down to the business of enjoying every bite. I loved it! It was savory and sweet, crunchy and smooth – each bite was perfect. I resolved to enjoy the dish weekly throughout the season.

Love at First Bite

Once my culinary quest began, I noted that no two chiles en nogada were the same. They all started with a roasted poblano pepper stuffed with a meat, fruit and nut filling that was covered in a creamy walnut sauce  and festooned with pomegranate seeds. But only my first one was battered and fried, the fillings varied considerably in the meat to fruit ratio and, at one restaurant, you could order sweet or savory sauce or both. I had both, naturally, and decided that the sweet sauce was definitely for me. Similarly, discussions with locals confirmed that every family has its recipe that it swears is the best. One of Matt’s co-workers was delighted that I loved the dish so much and sent home some of his family’s batch for us – delicious!

I met Chef Paulina at an event in early September, and when she told me that she was teaching a chiles en nogada cooking class, I was sold. The class was postponed a month due to the earthquake that rocked the city, so I was suffering from chiles en nogada withdrawal by the time the class was rescheduled for late October. This was my second Mexican cooking class and both started the same way – I showed up at a stranger’s house and was instantly made to feel welcome by the assembled women. The first cooking class was as equally wonderful as Chef Paulina’s class, but it included stiff margaritas, so no blog post about that one!

Fun with New Friends!

Despite our propensity to chit-chat, Chef Paulina put us to work. In addition to chiles en nogada, we were also making tinga de pollo, agua de tuna and a salsa. First up was a chat about the fresh ingredients and how to peel those pesky walnuts. Not crack, people, peel! Thank god that Chef Paulina had already done that step. She then dropped a chicken breast in a pot of water and added salt, garlic, onion and, later, a cinnamon stick to prepare the chicken and a stock for the tinga. The chiles were placed to roast on the open flame and we peeled, diced and sautéed the ingredients for the filling.

With the exception of the acitrón, the candied flesh of the biznaga cactus, the ingredients for chiles en nogada were not exotic, just numerous. Even with her purveyor connections, Chef Paulina made a few substitutions from the written recipe due to the quality of the ingredients this late in the season. The first big test of our skills came when we were each provided a roasted pepper for us to seed, remove the membrane and peel off the charred skin. It became obvious why restaurants merely roast the pepper quickly so it doesn’t char and leave the skins on! We all managed to end up with fairly intact peppers.

While we were struggling with our peppers, Chef Paulina casually tossed a few tomatoes, slices of onion, garlic and a serrano chile in a frying pan. We students panicked, looking at our recipes – what was this?! She laughed and told us it was just an easy salsa to use to top the tinga tostadas. While you can prepare a salsa with the same ingredients without roasting them, it gives the salsa more depth if the ingredients are roasted before blending. She also started sautéing the onions, garlic and chipolte for the tinga. Ultimately, Chef Paulina would add a puree of tomatoes, chicken stock, raw onions and the sautéed chipolte to the onions and now-shredded, cooked chicken and allow it to cook down until the liquid was absorbed. The blender got a workout as the sauce for the chiles en nogada was easily made by tossing the ingredients into the blender and processing until smooth (but not too smooth).

Lots of Notes!

After a quick lesson on agua de tuna – which has nothing to do with fish as “tuna” in Spanish means prickly pear, or cactus fruit – we were ready for assembly. Chef Paulina explained that the tinga de pollo could be made into a taco or a tostada. If made into a taco, only the chicken tinga would be added to the soft tortilla shell. As a tostada, the tinga was topped with crema (a less-acidic, more liquid sour cream), panela cheese, lettuce and salsa. She laughed at our Tex-Mex ways of overstuffing a taco and explained that it was not done here.

Tinga de Pollo

As we enjoyed the tostadas, Chef Paulina prepared the chiles en nogada for us to take home to share with our family. It was a great class: Chef Paulina was a patient instructor, everything was delicious and I met some new friends in the process.

Lest you think only a professional chef can pull off these recipes, a few days after the class, I gave chicken tinga a shot.

The dish came together easily. I was pretty excited when I learned that fresh corn tortillas at my local grocery store were $.67 for about 40 of them! Of course, we ultimately gringo-ized our tinga tacos and added panela cheese and lettuce. They turned out great! Maybe next year I will have a chiles en nogada party… or maybe I’ll just keep eating them in restaurants.