La Comida
El Cocido
ovals = rellenos, whitish substance=fatty part of the lamb, sausage= chorizo
Chón cooked the garbanzo beans (los garbanzos) in the pressure cooker (la olla a presión) along with 2 carrots (los zanahorias), 1 leek (el puerro), and some green beans (judías verdes), plus 4 types of meat and about 2 quarts of wáter and 1 tsp of salt. This all cooked for 1 hour. For the meat, she used chorizo (pork), lamb (el cordero), and beef (la vaca), plus 2 rellenos. Rellenos is a mixture of bread crumbs and egg which gets deep-fried. The literal translation for rellenos is "stuffing," which is fitting since it has the flavor and texture of the bread in Thanksgiving stuffing.
Chón strained half of the liquid into a small pot (la cuerza), brought it to a boil and added some pasta to it. This was served as the first course. Apparently, it´s traditional to deconstruct the soup, serving each component separately.
El Cocido en Tres Partes
De Primero, la caldo con pasta.
What a gorgeous golden color (dorado)! This broth was very flavorful.
De segundo, las verduras.
After the broth part, Chón brought out the vegetables. Chickpeas are one of my favorite beans. I was given a new bowl for my photo. Felix, Chón, and Rebecca just used the same bowls.
De tercera, el carne.
Third course was the meat.
Izquierda a la Derecha: cordero (lamb), vacca (beef), chorizo, relleno.
I liked the lamb and the rellenos the best. I´m not a huge fan of the flavor of chorizo. I brought up textures as a conversation topic at the table and learned the following: the rellenos is spongy (esponjoso), the lamb is tender (tierno), the beef is fibrous (fibroso), and the chorizo is dense (compacto).
De postre, las Cervezas.
Cherries for dessert.
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