This is a follow up to a previous post I wrote about being a frijolero.
Though I proudly embrace the term frijolero, I’m beginning to realize that calling myself one is a misnomer.
My momma taught me how to make breakfast, lunch, dinner, dessert, and a drink out of rice. Are you surrrrrious?! Yessiree.
To begin the day I have one of my favorite breakfasts/desserts: arroz con leche. Some call it rice pudding but that’s only because they like to eat mush. A true authentic arroz con leche has whole grains of rice still intact!
For lunch and dinner, I can have arroz rojo (red rice) soaked in blended tomatoes and onions with a dab of garlic or, have some plain and simple arroz a la mantequilla (buttered rice). There are obviously other types of dishes made with rice alone, but those are the two kick-ass ones that I can make with my eyes closed and using my feet. As a matter of fact, I’ve dominated the art of making arroz rojo so well that I can guarantee a taste bud orgasm.
To drink, my momma passed down the tradition of making agua de arroz aka agua de horchata–essentially blended rice with cinnamon, evaporated milk and sugar. Soon enough, my homie from Asia will teach me how to make rice wine. When that day comes, I think that will pretty much cover all the food groups if you ask me 🙂
I kinda feel like I’ve betrayed my beloved beans, but I can’t imagine making bean water or beans con leche. Gross.
Now that I think about it, maybe I shouldn’t call myself a frijolero but an arrozero. It’s accurate and insult proof! It would sound foolish if anybody tried to insult me in English with that: “Go back to Mexico you damn ricer!” Estuped…