Episode 9 of “Cooking the Books” Podcast Now Online!

The latest episode of “Cooking the Books” Podcast just dropped, and it’s a good one! We’re talking green chile, blue corn, witches and mysticism, one of my exes and his hilarious dislike of the writer, and the author himself, my friend, the late, great Rudolfo Anaya, so give it a listen!

https://anchor.fm/cookingthebooks/episodes/Bless-Me–ltima-and-the-Spiritual-Bliss-of-Blue-Corn-Cakes-ejm5qp

Mexican Gothic by Silvia Moreno-García

I’m as guilty as the next person of judging. I judge wine by the label on the bottle, musical artists by genre, and of course, books by their covers. In this case, can you blame me? The cover for Mexican Gothic is stunningly beautiful and hits me on all my levels: aesthetic, moody, mysterious, and colorful. Combined with the word “Gothic,” you’re damn right I pre-ordered this months in advance and devoured it in 6 hours when it finally arrived. It was well worth the wait.

The gist of the book is thus: Noemi is a wealthy socialite living the life in 1950s Mexico. She’s a beautiful and intelligent woman whose chief problem is that she lives in a time and a place where people can’t believe a woman can be both, so she compensates by putting on a bored persona. But inside, she is ready for something more. When her father gets a urgent letter from Catalina, Noemi’s recently-married cousin, indicating she is in danger in her new marriage, he sends Noemi to the town of High Place to find out what is going on and to bring Catalina home if necessary. Not so fast, though. Catalina’s in-laws and new husband are what you’d call shady.

Catalina has married into the very wealthy and extremely weird Doyle family, and boy, do they put the “fun” in “family dysfunction.” The family patriarch, Howard, is beyond creepy. He is somewhere between 90 and death, and is pervertedly fascinated with the beautiful Noemi. Catalina’s husband, Virgil, is handsome and flirtatious toward Noemi, and she is both sexually drawn to him and repulsed by him at the same time. Florence, Virgil’s sister, runs the household like a military commander, not allowing Noemi to do or say anything. You can imagine how well that goes over with a young, independent and intelligent heroine like Noemi.

And then there’s the youngest son, Francis, whose interest in botany, plants and growing fungi – namely mushrooms – are pivotal pieces of the book’s plot. Noemi finds herself becoming friends with Francis and the longer she stays in High Place, the more she starts to be affected by the house, with terrifying dreams and visions, and she starts to suspect that something very weird and very scary is happening. It’s not actually difficult to figure out what the source of the visions and hallucinations are, but it’s part of the fun in reading this beautifully-written and atmospheric novel.

This is a wonderful book that combines mystery with Gothic romance, eugenics with some creepy Mexican folklore, some really great horror elements including ghosts, visions of blood, terrifying dreams, and a unique take on the haunted house trope that makes for some genuinely riveting reading. It actually reminded me quite a lot of the film Crimson Peak, that eerie movie by Guillermo del Toro, with similar elements of hallucinations, incestuous relations, and just that overall sense of mystery and doom.

I’d consider this book more of a slow burn than one of non-stop, intense horror. The horror is there, all right, but it’s more of a low simmer, gradually escalating, grotesque, Lovecraftian, sickening horror that creeps up on you the further into the mystery you get, until you realize you’re trapped with Noemi there with no avenue of escape. I like the intense terror as much as any horror fan, but I really enjoyed the slow build toward the final unraveling of the mystery surrounding the Doyle family.

As with many of the other books I read, I found myself culinarily inspired by a passage that isn’t necessarily a food reference. when Noemi comes across Francis foraging in, of all places, the family cemetery! Hey, whatever floats your boat, right, but it also made me start thinking about what to make with those good ol’, fungus among us, mushrooms!

He glanced down, nodding, looking at his basket. Now that he was with her, she had regained her levity, and she peered curiously at him. “What do you have there?” she asked, pointing at the basket. “I’ve been collecting mushrooms.” “Mushrooms? At a cemetery?” “Sure. They’re all around.” “As long as you don’t plan to make them into a salad.” “What would be wrong with that?” “Only the thought of them growing over dead things.” “But then mushrooms always grow over dead things in a way.”

Yes, I was inspired to make a something from this passage about ‘shrooms growing over dead things. Well, I’m strange like that. Anyway, being that the book was set in Mexico, and that it’s also green chile season here in my home state of New Mexico, I decided a tasty recipe of mushroom, chorizo, and roasted corn queso fundido with homemade tortilla chips was on the menu. And the best part? I got to roast the green chile and the corn outside on my charcoal grill in my new backyard, thus breaking it in! In a manner of speaking. 🙂

INGREDIENTS
1 tablespoon olive oil
1 red onion
6 cloves of garlic
1 lb chorizo sausage, squeezed out of the casing
1 lb white mushrooms, sliced
1 lb bella mushrooms, sliced
1 lb Monterey Jack cheese
1 lb Muenster cheese
1 lb queso fresco
6 Anaheim chile peppers, roasted and peeled
2 fresh ears of corn, still in the husks, roasted and cooled
1 dozen corn tortillas

METHOD
Heat the olive oil in a heavy Dutch oven, saute the onion and garlic until soft, then add the chorizo and saute another 10 minutes.

Add in the mushrooms and saute again for another 10 minutes.

Cut the roasted corn kernels from the cobs, then add to the mushrooms and chorizo mixture. I actually did this using a Bundt pan, which was suggested to me by my friend and sous-chef Krista, and it was the best idea ever!

Chop the roasted green chile and add to the other ingredients in the pan.

Cube the cheeses into small pieces and add their gooey, melting goodness to the pan.

Mix everything together and cook on low, covered, so that the cheeses melt and get that lovely, unctuous texture that make your mouth water.

While the cheese is melting, heat the broiler in your oven and slice the corn tortillas into fourths, put on a baking tray and bake for 15-20 minutes until they get golden and crispy. Let cool.

Serve the piping-hot, meltingly gooey queso fundido with the tortilla chips and devour. Sooooo delicious, rich and very decadent. Eat this on a day when you haven’t eaten another thing and have gotten in a good hour of cardio. It’s well worth it, and the mushrooms will only make you have visions of heavenly deliciousness!