the history and customs and nature of his country his erudition was inexhaustible) was either stated emphatically like a war proclamation or slyly insinuated as if it were charged with all sorts of implied meanings.
Olivia remarked that such dishes involved hours and hours of work and, even before that, a long series of experiments and adjustments. âDid these nuns spend their whole day in the kitchen?â she asked, imagining entire lives devoted to the search for new blends of ingredients, new variations in the measurements, to alert and patient mixing, to the handing down of an intricate, precise lore.
âTenÃan sus criadas
,â Salustiano answered. (âThey had their servants.â) And he explained to us that when the daughters of noble families entered the convent, they brought their maids with them; thus, to satisfy the venial whims of gluttony, the only cravings allowed them, the nuns could rely on a swarm of eager, tireless helpers. And as far as they themselves were concerned, they had only to conceive and compare and correct the recipes that expressed their fantasies confined within those walls: the fantasies, after all, of sophisticated women, bright and introverted and complex women who needed absolutes, whose reading told of ecstasies and transfigurations, martyrs and tortures, women with conflicting calls in their blood, genealogies in which the descendants of the conquistadores mingled with those of Indian princesses or slaves, women with childhood recollections of the fruits and fragrances of a succulent vegetation, thick with ferments, though growing from those sun-baked plateaus.
Nor should sacred architecture be overlooked, the background to the lives of those religious; it, too, was impelled by the same drive toward the extreme that led to the exacerbation of flavors amplified by the blaze of the most spicy
chiles
. Just as colonial baroque set no limits on the profusion of ornament and display, in which Godâs presence was identified in a closely calculated delirium of brimming, excessive sensations, so the curing of the hundred or more native varieties of hot peppers carefully selected for each dish opened vistas of a flaming ecstasy.
At Tepotzotlan, we visited the church the Jesuits had built in the eighteenth century for their seminary (and no sooner was it consecrated than they had to abandon it, as they were expelled from Mexico forever): a theater-church, all gold and bright colors, in a dancing and acrobatic baroque, crammed with swirling angels, garlands, panoplies of flowers, shells. Surely the Jesuits meant to compete with the splendor of the Aztecs, whose ruined temples and palacesâthe royal palace of Quetzalcoatl!âstill stood, to recall a rule imposed through the impressive effects of a grandiose, transfiguring art. There was a challenge in the air, in this dry and thin air at an altitude of two thousand meters: the ancient rivalry between the civilizations of America and Spain in the art of bewitching the senses with dazzling seductions. And from architecture this rivalry extended to cuisine, where the two civilizations had merged, or perhaps where the conquered had triumphed, strong in the condiments born from their very soil. Through the white hands of novices and the brown hands of lay sisters, the cuisine of the new Indo-Hispanic civilization had become also the field of battle between the aggressive ferocity of the ancient gods of the mesa and the sinuous excess of the baroque religion.
On the supper menu we didnât find
chiles en nogada.
From one locality to the next the gastronomic lexicon varied, always offering new terms to be recorded and new sensations to be defined. Instead, we found
guacamole
, to be scooped up with crisp tortillas that snap into many shards and dip like spoons into the thick cream (the fat softness of the
aguacate
âthe Mexican national fruit, known to the rest of the world under the distorted name of
Olivia remarked that such dishes involved hours and hours of work and, even before that, a long series of experiments and adjustments. âDid these nuns spend their whole day in the kitchen?â she asked, imagining entire lives devoted to the search for new blends of ingredients, new variations in the measurements, to alert and patient mixing, to the handing down of an intricate, precise lore.
âTenÃan sus criadas
,â Salustiano answered. (âThey had their servants.â) And he explained to us that when the daughters of noble families entered the convent, they brought their maids with them; thus, to satisfy the venial whims of gluttony, the only cravings allowed them, the nuns could rely on a swarm of eager, tireless helpers. And as far as they themselves were concerned, they had only to conceive and compare and correct the recipes that expressed their fantasies confined within those walls: the fantasies, after all, of sophisticated women, bright and introverted and complex women who needed absolutes, whose reading told of ecstasies and transfigurations, martyrs and tortures, women with conflicting calls in their blood, genealogies in which the descendants of the conquistadores mingled with those of Indian princesses or slaves, women with childhood recollections of the fruits and fragrances of a succulent vegetation, thick with ferments, though growing from those sun-baked plateaus.
Nor should sacred architecture be overlooked, the background to the lives of those religious; it, too, was impelled by the same drive toward the extreme that led to the exacerbation of flavors amplified by the blaze of the most spicy
chiles
. Just as colonial baroque set no limits on the profusion of ornament and display, in which Godâs presence was identified in a closely calculated delirium of brimming, excessive sensations, so the curing of the hundred or more native varieties of hot peppers carefully selected for each dish opened vistas of a flaming ecstasy.
At Tepotzotlan, we visited the church the Jesuits had built in the eighteenth century for their seminary (and no sooner was it consecrated than they had to abandon it, as they were expelled from Mexico forever): a theater-church, all gold and bright colors, in a dancing and acrobatic baroque, crammed with swirling angels, garlands, panoplies of flowers, shells. Surely the Jesuits meant to compete with the splendor of the Aztecs, whose ruined temples and palacesâthe royal palace of Quetzalcoatl!âstill stood, to recall a rule imposed through the impressive effects of a grandiose, transfiguring art. There was a challenge in the air, in this dry and thin air at an altitude of two thousand meters: the ancient rivalry between the civilizations of America and Spain in the art of bewitching the senses with dazzling seductions. And from architecture this rivalry extended to cuisine, where the two civilizations had merged, or perhaps where the conquered had triumphed, strong in the condiments born from their very soil. Through the white hands of novices and the brown hands of lay sisters, the cuisine of the new Indo-Hispanic civilization had become also the field of battle between the aggressive ferocity of the ancient gods of the mesa and the sinuous excess of the baroque religion.
On the supper menu we didnât find
chiles en nogada.
From one locality to the next the gastronomic lexicon varied, always offering new terms to be recorded and new sensations to be defined. Instead, we found
guacamole
, to be scooped up with crisp tortillas that snap into many shards and dip like spoons into the thick cream (the fat softness of the
aguacate
âthe Mexican national fruit, known to the rest of the world under the distorted name of
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