Frida Kahlo´s kitchen
Sonya Santos de Arredondo
INSTAGRAM y TWITTER @sonyasantosg
Frida Kahlo was a great hostess; she celebrated birthdays, saints, baptisms, as well as all popular festivals ... the truth is she liked to be in the kitchen although others prepared the stews. It is believed she cooked because of the book "Fridas's Fiestas. Recipes and Reminiscences of the life of Frida Kahlo" (1994) by Marie Pierre Colle and Guadalupe Rivera.
In the chapter "April" of the book, describes a trip to Xochimiloco in 1942 where she and her friends carried a basket with their lunch, including the dish mentioned below:
Black Bean Soup with Oregano and Cheese (8 people)
2 tomatoes, roasted and peeled
1 garlic clove
1 teaspoonful of oregano powder
Salt to taste
2 tablespoons of corn oil
3 cups cooked black beans
6 cups of the broth in which the beans were cooked
200 grams of panela cheese diced
3 tortillas cut into squares, fried in oil and drained on absorbent paper.
Blend the tomatoes with the onion, garlic, oregano and salt to taste, strain and fry in the hot oil until the tomatoes are well seasoned; the ground beans are added with their broth and the soup is allowed to season for 5 to 10 more minutes. Serve it with oregano, cheese and fried tortilla squares