âavocadoââis accompanied and underlined by the angular dryness of the tortilla, which, for its part, can have many flavors, pretending to have none); then
guajolote con mole poblano
âthat is, turkey with Puebla-style
mole
sauce, one of the noblest among the many
moles,
and most laborious (the preparation never takes less than two days), and most complicated, because it requires several different varieties of
chile,
as well as garlic, onion, cinnamon, cloves, pepper, cumin, coriander, and sesame, almonds, raisins, and peanuts, with a touch of chocolate; and finally
quesadillas
(another kind of tortilla, really, for which cheese is incorporated in the dough, garnished with ground meat and refried beans).
Right in the midst of chewing, Oliviaâs lips paused, almost stopped, though without completely interrupting their continuity of movement, which slowed down, as if reluctant to allow an inner echo to fade, while her gaze became fixed, intent on no specific object, in apparent alarm. Her face had a special concentration that I had observed during meals ever since we began our trip to Mexico. I followed the tension as it moved from her lips to her nostrils, flaring one moment, contracting the next, (the plasticity of the nose is quite limitedâespecially for a delicate, harmonious nose like Oliviaâsâand each barely perceptible attempt to expand the capacity of the nostrils in the longitudinal direction actually makes them thinner, while the corresponding reflex movement, accentuating their breadth, then seems a kind of withdrawal of the whole nose into the surface of the face).
What I have just said might suggest that, in eating, Olivia became closed into herself, absorbed with the inner course of her sensations; in reality, on the contrary, the desire her whole person expressed was that of communicating to me what she was tasting: communicating with me through flavors, or communicating with flavors through a double set of taste buds, hers and mine. âDid you taste that? Are you tasting it?â she was asking me, with a kind of anxiety, as if at that same moment our incisors had pierced an identically composed morsel and the same drop of savor had been caught by the membranes of my tongue and of hers. âIs it
cilantro
? Canât you taste
cilantro
?â she insisted, referring to an herb whose local name hadnât allowed us to identify it with certainty (was it coriander, perhaps?) and of which a little thread in the morsel we were chewing sufficed to transmit to the nostrils a sweetly pungent emotion, like an impalpable intoxication.
Oliviaâs need to involve me in her emotions pleased me greatly, because it showed that I was indispensable to her and that, for her, the pleasures of existence could be appreciated only if we shared them. Our subjective, individual selves, I was thinking, find their amplification and completion only in the unity of the couple. I needed confirmation of this conviction all the more since, from the beginning of our Mexican journey, the physical bond between Olivia and me was going through a phase of rarefaction, if not eclipse: a momentary phenomenon, surely, and not in itself disturbingâpart of the normal ups and downs to which, over a long period, the life of every couple is subject. And I couldnât help remarking how certain manifestations of Oliviaâs vital energy, certain prompt reactions or delays on her part, yearnings or throbs, continued to take place before my eyes, losing none of their intensity, with only one significant difference: their stage was no longer the bed of our embraces but a dinner table.
During the first few days I expected the gradual kindling of the palate to spread quickly to all our senses. I was mistaken: aphrodisiac this cuisine surely was, but in itself and for itself (this is what I thought to understand, and what I am saying applies only to us at that moment; I cannot speak for others or for
guajolote con mole poblano
âthat is, turkey with Puebla-style
mole
sauce, one of the noblest among the many
moles,
and most laborious (the preparation never takes less than two days), and most complicated, because it requires several different varieties of
chile,
as well as garlic, onion, cinnamon, cloves, pepper, cumin, coriander, and sesame, almonds, raisins, and peanuts, with a touch of chocolate; and finally
quesadillas
(another kind of tortilla, really, for which cheese is incorporated in the dough, garnished with ground meat and refried beans).
Right in the midst of chewing, Oliviaâs lips paused, almost stopped, though without completely interrupting their continuity of movement, which slowed down, as if reluctant to allow an inner echo to fade, while her gaze became fixed, intent on no specific object, in apparent alarm. Her face had a special concentration that I had observed during meals ever since we began our trip to Mexico. I followed the tension as it moved from her lips to her nostrils, flaring one moment, contracting the next, (the plasticity of the nose is quite limitedâespecially for a delicate, harmonious nose like Oliviaâsâand each barely perceptible attempt to expand the capacity of the nostrils in the longitudinal direction actually makes them thinner, while the corresponding reflex movement, accentuating their breadth, then seems a kind of withdrawal of the whole nose into the surface of the face).
What I have just said might suggest that, in eating, Olivia became closed into herself, absorbed with the inner course of her sensations; in reality, on the contrary, the desire her whole person expressed was that of communicating to me what she was tasting: communicating with me through flavors, or communicating with flavors through a double set of taste buds, hers and mine. âDid you taste that? Are you tasting it?â she was asking me, with a kind of anxiety, as if at that same moment our incisors had pierced an identically composed morsel and the same drop of savor had been caught by the membranes of my tongue and of hers. âIs it
cilantro
? Canât you taste
cilantro
?â she insisted, referring to an herb whose local name hadnât allowed us to identify it with certainty (was it coriander, perhaps?) and of which a little thread in the morsel we were chewing sufficed to transmit to the nostrils a sweetly pungent emotion, like an impalpable intoxication.
Oliviaâs need to involve me in her emotions pleased me greatly, because it showed that I was indispensable to her and that, for her, the pleasures of existence could be appreciated only if we shared them. Our subjective, individual selves, I was thinking, find their amplification and completion only in the unity of the couple. I needed confirmation of this conviction all the more since, from the beginning of our Mexican journey, the physical bond between Olivia and me was going through a phase of rarefaction, if not eclipse: a momentary phenomenon, surely, and not in itself disturbingâpart of the normal ups and downs to which, over a long period, the life of every couple is subject. And I couldnât help remarking how certain manifestations of Oliviaâs vital energy, certain prompt reactions or delays on her part, yearnings or throbs, continued to take place before my eyes, losing none of their intensity, with only one significant difference: their stage was no longer the bed of our embraces but a dinner table.
During the first few days I expected the gradual kindling of the palate to spread quickly to all our senses. I was mistaken: aphrodisiac this cuisine surely was, but in itself and for itself (this is what I thought to understand, and what I am saying applies only to us at that moment; I cannot speak for others or for
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