gefilte fish with guajillo-chipotle sauce

When people ask me about being a Mexican Jew, I joke that we eat spicy gefilte fish. Which is actually not such a joke – the title of this post is a recipe my cousin Fany contributed to an article on Latin-Jewish cuisine that just came out in Jewish Woman Magazine. The article is timely as we approach Pesach, noting that the story of exile and exodus repeats itself throughout Diaspora history, and wondering how customs and tastes inspired by new locales enrich ancient Jewish traditions and create new traditions to pass on; in this case, the new locales being countries in Latin America. And indeed, the author writes, “local cuisine definitely makes its voice heard at the Passover table of several Mexican families. Some Latinas I spoke to have suggested that this may reflect a special relationship the long-standing, stable Mexican-Jewish community enjoys with its host country. Fany Gerson, a Mexico City–born pastry chef [and my cousin!] deeply proud of the culinary traditions of her native country, explains it differently: ‘Maybe Mexican food is simply so tasty that they needed to translate that into traditional dishes…[it’s] probably the most rich and varied within Latin America.’” I Love this answer, as it suggests a metric for comparing the tastiness of different foods (the fact that Americans adhere pretty strictly to ancient Jewish recipes: oy ve). But more broadly, I Love this perpetual imprint of new places on our customs and tastes – when I eat my mom's spicy gefilte fish in California, I'm tasting both her family’s exodus from Poland and Austria, and her exodus from Mexico. And of course, I Love the possibility of seasoning brisket with tamarind and garnishing Matzo Ball Soup with cilantro, chile, lime, and avocado.

So if you wanna spice up this year’s Passover (hey, some extra spiciness – especially for the unsuspecting – can certainly satisfy the same function as bitterness, Mexican-style), go for my cousin's Gefile fish with Guajillo-Chipotle Sauce. And, spelling it the way Mexicans do, Hag Sameaj!