Patricia Silva Reyes (Honduran folk dance, foodways)

Blanca Patricia Silva Reyes is a really good cook. She learned to cook by being around her mom in the kitchen. Some of her fondest memories involved the entire family, boys and girls; helping prepare special holiday foods, such as nacatamales 26 every December.

Nacatamales are laborious to make. "You have to put meat, vegetables in the [corn] dough, which later are wrapped in plantain leaves. They are cooked at least for an hour. I remember we used to make that at Christmas time. And for dessert, we made torrejas."

She explains that torrejas call fora special type of bread, called bolillo. The bread is dipped in beaten egg and fried. Later they are sweetened with raspadura de dulce. That is like brown sugar that is patiently grated from sugar-honey cone. Torrejas can be served hot, covered in cinnamon, but some people prefer to eat them cold.

Patricia cooks Honduran dishes often at home. She wants her children to love their traditional recipes and Honduran bread. But friends encourage her to cook commercially. She takes orders for nacatamales and her husband helps her cook and sell occasionally at events. "Since it is traditional food, people want some to taste it."

Patricia's mother prepared her well for homemaking. She taught her to sew and cook, as well as pastry making. She bakes breads and cakes. Her mom used to say that the secret of good-tasting food was to “add love" when cooking.
Patricia shared this healthy recipe for rosquetes, passed on from her great grandmother.

Rosquetes (Honduras corn donuts)
2 lb corn flour (Maseca brand)
3 eggs
1 tsp vanilla
3 cups sugar
3 Tbs baking soda
1/2 lb shortening
1/2 lb margarine
1 tsp salt

Beat margarine and shortening with sugar, to form a soft cream. Add vanilla, salt, and eggs. Continue beating. Add Maseca flour and baking soda to make dough. Shape dough like small donuts. Place on greased cookie sheet. Preheat oven at 250, cook for 10 to 12 minutes. Cool down.


Photo 68: Patricia Silva, 2012. Photo by Rafael Casco.


Photo 69: Rosquetes (corn donuts) and chocolate. Photo by Rafael Casco.



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