I grew up in a family that really didn’t eat spicy food, what we ate was farm country fare. During my university years, I discovered the stromboli, a hot spicy long sausage and cheese submarine-style sandwich that was sold at Pizza King, a local pizza joint. I loved the fire in the mouth, that it provided. About that same time, suddenly Mexican cuisine started to make an appearance in Southern Indiana, and once I tasted that, I fell in love with it.
Before that time, I had never heard of tacos, burritos, or salsa, but it quickly became a favorite treat whenever I had a chance to eat them. Soon, the grocery stores began to sell taco shells, and soft burrito tortillas. They also sold envelopes of “Taco Seasoning” that you could add to ground beef so you could make your own tacos.
When I was serving my time as a conscientious objector living up in Indianapolis, I didn’t have much money, and cooked my own meals. I did often buy some ground beef, taco shells, and the taco seasoning to make myself some tacos for supper.
One time when I was at the grocery store with those ingredients, heading for the checkout counter, I happened to run into a girl I had met, who lived in our neighborhood. I vaguely knew her, and she noticed the envelope of taco seasoning that I was going to buy.
“Oh, don’t buy that” she said, “just buy yourself some chili powder and cumin to season your tacos”
I had never heard of cumin before, it was something alien to my upbringing, but I returned the taco seasoning to the shelf, and followed the girl’s advice and bought myself some chili powder and cumin.
Her advice changed my diet for the rest of my life. Using and experimenting with those two spices together, provided me with countless Tex-Mex style meals: tacos, burritos, and the soups I make almost every week.
I don’t remember that girl’s name, but I sure wish I could thank her for her advice.
Take a look at my paintings: davidmarchant2.ca
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