Growing up in a Mexican household, I have always heard how important food is. I was also fortunate enough to grow up with home-cooked, healthy, and nutritious meals made by my mommy, every day.
My mom is an amazing cook. She pours her whole heart and love into every dish, and it shows. I have tried duplicating her recipes and they just don’t taste the same as when she makes it. To this day, I get a weekly container of sour cream with beans and salsa de molcajete to take home.
At the age of 27, I made the tough decision to move out, for no other reason other than I wanted to see what it was like to be independent. Six months after finally gaining my independence, I had to sit with the thought of becoming my parents’ baby again. I had cancer. I was angry and confused but I did not have time to sit and dwell on those feelings.
Chemo hit me harder than a truck and cooking for myself for the first days after an infusion was not possible for me. Thankfully, under my parents’ care, that was something I did not need to worry about. My mom cooked for me every day, despite working full time.
Nourishment, Love, and Agua de Jamaica
The most common advice I heard prior to chemo from Breasties, nurses, and my oncologists is that I needed to eat. I never lost my appetite during active treatment, but I did lose my taste buds. That is what I love about my mom’s recipes, they were the only thing that tasted good because you could adjust the seasonings.
That is my advice to everyone during chemo or about to be, find something you like to eat and make sure you nourish your body.
My all-time favorite drink during treatment was Agua de Jamaica. It’s my favorite because it is completely customizable. My favorite way to make it was sour – it tasted the best, especially during AC chemo. I also like to be a tad bit extra with my toppings (see below).
My mom and dad were primary caregivers during treatment. At the moment all I could think was “I should be taking care of my parents at this age, not the other way around.” I think back to being little and always having a home-cooked meal. We could’ve been poor, and I would never have known, because in my eyes we were always rich. We are rich in family, culture, and love.
Growing up I had no idea just how much my mom’s cooking meant to me, I only knew that I loved it, and it made my family and I happy. I will never take Caldo de Res on the hottest summer day for granted ever again.
To my Breasties and fellow survivors, as a proud daughter of immigrants, the only thing I ever wanted was to finally be able to take care of my parents. I want to thank them for all that they’ve sacrificed to give me and my siblings a better life and show them that their sacrifices were worth it.
Unfortunately, the Universe sometimes has other plans, and in many of our cases our parents have to take care of us again. My biggest advice is to let go of anger and resentment and allow yourself to be taken care of. Allow yourself to lean on your community. I will lean on mine for as long as I have the privilege to be able to.
My Favorite Recipes, Straight from My Mom’s Kitchen
Agua De Jamaica
Ingredients:
** = optional
- 2 Cups of hibiscus flower (rinsed)
- 8 Cups of water (to boil)
- **Sugar (to taste, I preferred no sugar. You can use most sugars as well i.e. Maple syrup, Cane Sugar)
- **Tajin
- **Chamoy
- **Sparkling Water
Directions:
Rinse your dried hibiscus flowers. Boil 8 cups of water. Once the water boils, add in the rinsed hibiscus flower and let it boil for 5-10 minutes. Strain.
This makes a very strong and bitter drink. I like to store it like this and leave it in the refrigerator. Once I am ready to make myself a drink, I prepare a glass with a chamoy and salt rim. I add a bit of the hibiscus syrup and either add water or I make it fancy and add sparkling water. Yay mocktails!
Chile de Molcajete
Ingredients:
- 4 Roma tomato’s
- 3 Garlic cloves
- 6-7 Serrano peppers
- Salt (to taste)
- Aluminum foil
- Molcajete (can also use “pulse” on blender)
Directions:
Wrap up the tomatoes, garlic, and serrano peppers in aluminum foil. Make sure you seal it tightly to avoid spills. On low heat, place the pack on the stove for approximately 15 minutes on each side. If you have a gas stove you can place it directly on the stove. If you have a glass electric stove, I recommend you use a pan or comal.
Once done, safely open the aluminum foil. In a molcajete, add the garlic cloves and salt and blend together, then add your Serranos chiles. Lastly add your tomatoes and smash together to make your chile! Add more salt as needed. This one is simple and can also be adjusted to preference. (ie. Switch up the type of tomato or chiles that are used) If using a blender just add all ingredients to the blender and pulse.
Sopita de Fideo
Ingredients:
- 2-3 tomatoes
- ¼ white onion
- 1 Garlic Clove
- Avocado Oil
- La Moderna Fideo (7 oz)
- Knorr – Caldo de Tomate powder
- Knorr – Caldo de Pollo powder
- Salt to taste
Directions:
Everyone makes sopita de fideo differently, it’s what I love most about our culture. Add Avocado oil to a medium sized pot. On medium heat add the fideo soup and mix it for about 5 minutes. Do not stop mixing or the noodles will burn!
Blend the tomatoes, onion, garlic cloves, ½ tbsp of each type of knorr, and 1 cup of water. Once the noodles are nice and crispy, strain in the blended items and add 3-4 cups of hot water (depending on how soupy you want your soup).
Cover and let it simmer for 10-15 minutes. Taste test and make sure your noodles are cooked through! You might need to add more Knorr, salt, or water depending on how your taste buds are. Which is why I loved this soup during treatment, my mom was able to customize it to how I was feeling that day.
Fun Tip: My mom used to add some vegetables as well depending on how I was feeling. (ie carrots, potato, avocado, even Serrano for taste) My favorite way to serve this soup is with a splash of lime and avocado!
RELATED: Mindfulness Para Mi Gente – Healing for the Latinx Cancer Community
