Introduction
Being a second generation Mexican-American has presented many struggles in my life. For one, I’ve encountered many individuals who’ve attempted to attach labels to my cultural identity or define this as what they deemed “suitable.” Although I took great pride in my Mexican heritage this was always questioned by others. This situation caused me to see the huge divide and constant debate of “authenticity” that arises in music, art and food. To say the least, we all come from diverse backgrounds and experience things through a different lens in life. My experience in consuming dishes from Jalisco, Guadalajara may differ from another person’s experience in consuming foods from another region of Mexico. Although these foods fall under the common umbrella of Mexican food— there’s still so many differences in history, flavors, ingredients and hands involved in cooking from these areas. Understanding this difference is what unites us through creating an enriching gastronomic experience to share with others. Food is so special because it goes beyond boundaries and words—all that is required is taste. Although our bodies physically rely on food, oftentimes the symbolic meaning of this is overlooked. The gift of taste and smell operates through transcending beyond land, borders and physical boundaries. Food carries knowledge and is utilized as a vehicle to transport language, joy and memory to our plates at home.
Decolonize Your Diet, by Luz Calvo and Catriona Rueda Esquibel explains the act of decolonizing one’s diet through dismantling colonial systems of power and knowledge. The act of decolonizing entails “[challenging] the ways in which European colonial powers character indigenous populations as being in need of education, religion or culture...The world needs to learn to the teaching of indigenous peoples, and we need to recover knowledge held by our ancestors,” (Calvo and R. Esquibel, 30). Through the use of raw, natural and homegrown foods we’re countering this form of colonization to reclaim our ancestral identity rooted in nutrients to feed the body and soul.
With summer approaching this is a great refreshment to share with family and loved ones on a hot day. As a child, my mother always spoke about the importance of eating beets to maintain a balanced and healthy diet. However, I never quite understood how she enjoyed eating beets because I thought that they tasted like dirt. I’m now proud to say that I’ve found a form to consume beets in a simple and mouth watering beverage. The parallels found between beets and hibiscus, such as their potency, sweetness and vibrant color inspired me to mix the two flavors. Before diving into the recipe, I would like to explain the nutritional value of beets.
Nutritional Value:
Beets, like many vegetables are filled with many healthy nutrients, such as folate, magnesium, vitamin C and fiber. However, what sets beets apart is the compounds present in this vegetable of nitrates, betalains and betaine. According to Assistant Professor of Nutrition at Saint Louis University, Whitney Linsenmeyer, beets are an essential for their many positive effects on the oxidative process, inflammation, cardiovascular health and cognition. Furthermore, I would also like to highlight how the betalains (which give beets their red color) are rich in antioxidant and anti-flammatory effects. Eating beets is essential for the many cell functions and protects against the oxidative process which can have a detrimental effect on cells.
Preparation and Ingredients: The total process of preparing this beverage takes about 40-50 minutes. The recipe is fairly simple and requires very few ingredients. Something that I enjoy about this recipe is that it’s low in sugar and a great alternative to drinking soda.
Quantity: About 5-6 cups per batch.
Instructions:
In a medium pot, add 2 cups of water and 1 cup of hibiscus flowers. Let this boil for about 10 minutes.
Let this cool before pouring it into a strainer to remove the hibiscus flowers.
Begin making the simple syrup. In a small pot, add the 1/4 cup of brown raw cane sugar with 1 cup of water. Stir this for 2 minutes before adding 1 tablespoon of honey. Stir everything for another minute (the simple syrup should be a translucent caramel color).
Add the simple syrup and agua de jamaica in a large serving pitcher.
Remove the beets from their stems and make sure to rinse them thoroughly. Cut the beets into four-six pieces so that they’re able to boil faster. In a small pot, add the beets in with one cup of water. For 15 minutes, boil the beets at a high temperature. After the 15 minutes has passed cook the beets at a medium-low temperature. Stir occasionally to make sure that the consistency is fairly soft, but not to the point of being overcooked.
Once finished let the beets cool before separating. Add the beat juice to the serving pitcher with the agua de jamaica
On a cutting board, dice the beets into small cubes.
Add the cubed beets to the serving pitcher and stir.
After everything is mixed add ice, or place the beverage in the fridge for 5-10 minutes. Enjoy!
Credits:
Photos by Cecilia Lopez