Just like you stuff a
gordita with flavorful fresh ingredients such as
carne molida con papa, lettuce, tomatoes, cheese and chile, so has this summer been filled with great memories, sounds and smells. The third tocayo, the patriarch, also know as "Grandpa Chief" arrived this summer to complete our crew and for the first time since we started the blog all three of us were at work in the kitchen together. We also had another special guest, the heart and soul of the family, Nana. With both Grandpa and Nana at the helm this summer we knew that our vessel would safely be navigated to island coves of delicious food and good times.
For our first meal we asked Captain Batali for permission to cook something outside of his personal library, and were granted approval. With our new orders in hand we swiftly maneuvered to the galley to prepare a family favorite,
gorditas. A
gordita (Spanish pronunciation: [gorˈdita]) in Mexican cuisine is a corn cake made with
masa harina (cornmeal) and stuffed with cheese, meat or other fillings.
Gordita literally means "little fat one" in Spanish and is typically fried in a deep wok-shaped
comal.
Grandpa Chief quickly took command and showed Mario how to prepare the
masa harina, and how to create the small pancake shaped
gorditas. The smells, music, and my parents brought back wonderful childhood memories of the family gathering together to cook, eat, play games and celebrate the night away. Once the
groditas were formed into the right shape and given the okay by Grandpa they were carefully laid into a pan to fry where Nana watched them carefully not to over or under cook them.
While the
gorditas were cooking, we continued to prepare the
other ingredients. We julienned the lettuce, diced the tomatoes,
shredded the cheese and finished with Nana's spicy green chile salsa. To
compliment the main dish we prepared the sides of
frijoles refritos and
arroz español. The house was buzzing with conversation, music and a wonderful aroma that I can only recall as home. The dinner bell was rung and we all sat down to enjoy this first of many delicious meals.
As the summer days past, Nana wanted to visit the Connecticut coast on her visit, and we quickly charted a course on our map to satisfy the master chef. What other blog could segue from
gorditas to lobster rolls? Luckily, I discussed our planned journey with my coworker Nancy and she recommended this quaint seasonal restaurant called
Abbott’s Lobster in the Rough at the waters edge.
Now who could visit Connecticut and not have a lobster roll? Mario's eye quickly zeroed in on the quarter-pound lobster roll on Abbott’s menu. He was not disappointed in their succulent, buttered lobster meat, sculptured into a perfect round patty and served on a seeded hamburger roll with a side of potato chips. Grandpa ordered the oysters on a half shell and Mario quickly took a liking to those as well. Poor Mariesa could only look away, but don't feel bad for her, she swiftly devoured a whole lobster and licked her fingers in satisfaction. The next week while reading the New York Times they featured the Connecticut coast with the article
On Connecticut’s Quiet Coastand which featured Abbott's.
At the end of the day Angela and I were able to find a quiet bench and enjoy the sweet smell of the Long Island Sound and each others company. Now this is what a vacation is all about.
Ciao,
Mario and Mario
The Three Tocayos
Gorditas
Abbott's Lobster in the Rough
