The corn tortillas yes the tortillas!
Chunel, my husband, and our daughter Alegria and myself just returned from the Tarahumara community of Bokimaba. As we entered the home of our friend, Josefa, she was in the process of making these beauties. The room was warm and filled with the aroma of freshly made tortillas.
Our plan had been to arrive to their home much earlier and we brought the ingredients to make chicken soup, but we were delayed because of a flat tire.
What makes them so special?
What are they so special you ask? Well other than we all know that homemade is almost always better, the Tarahumara make them by hand and they are extra thick, at least from our perspective that is. This time Josefa used blue corn from her cornfield and accompanied them with whole beans (de la olla) and a soupy pasta rice (sopa de fideo), wow we were in heaven! A simple meal but it was delish with those warm blue tortillas. As we ate them we filled the room with laughter and conversation.
Even our 2-year-old who isn’t a huge tortilla eater (yet), tore into these beauties with delight. You won’t find these in stores, only in the homes of the Tarahumara.
Tarahumara know corn
Tarahumara agriculture is basically subsistence farming; they still use their native corn seeds. In their creation stories and legends and central to their rituals and ceremonies, corn plays a central role in the life of the Tarahumara people. As the legend goes, since the early days of their creation corn was a gift from Onorúame (the Raramuri God) and over time they have learned to use it and prepare it in many ways. Among other traditional recipes, making corn tortillas is a daily chore and a central part of their meals. They fill you up and are nutritious!