From homemade Ghee, Arepas, local farmers’ non-processed cheese, dulce de leche wrapped in guava paste to native fruits, I apologize in advance if this week centers on Colombian food as I’m so deeply inspired by their cuisine.
Today was one for the record. It had me reminiscing about times of growing up in rural Cathey’s Valley, CA with my grandmother—who traveled the word—exposing me to as many arts as possible at a young age. I still remember her taking me to M.E.S summer pottery classes where I learned how to coil clay into bowls, or sewing dolls together and countless snack making in the kitchen where she taught me how to pronounce each peace of cutlery in Spanish.
This was all very alive in me today as I visited an incredibly inspiring school built in the rural outskirts of El Retiro—founded by one of the most inspiring former professors I’ve had the pleasure of meeting in my life, Gloria Bermudez—as a creative, learning refuge for local children who would otherwise have neither the opportunity or possibility to learn ceramics on the wheel, variety of cuisine and how to cook it, writing poetry, musical instruments—all from local professionals that specialize in their crafts.
True heroes walk this world everyday, and the teachers, founders and students of Labortorio Del Espiritu are some of them. Today I witnessed a revolution happening right before my eyes. One lead by the young people of this community to progress their country with poetry, pottery, weaving, music, love and cooking as their weapons. Santiago, local chef and teacher of Labortorio Del Espiritu, along with some super rad students would like to share the recipe of their dish of the day, Yuca al Mojo De Ajo.
YUCA AL MOJO DE AJO | YUCA IN GARLIC MOJO SAUCE
2 lbs Yuca
3 heads of garlic
Bunch of Cilantro
Olive oil to taste
Boil the Yuca in salted water. When soft (put a fork into it and goes in easily), drain and add some olive oil or butter. Add finely chopped garlic, salt if needed, and stir around. Add fresh cilantro and serve immediately.