Food and Identity

The American identity, through food, is the culinary bastardization of various cultures

while the Spanish identity remains mostly untouched. Spanish cuisine is rooted in tradition and history. There is something that translates to the Spanish food scene that I have never seen before in Minnesota. Spain has historically been the hub of contemporary cuisine. With events and achievements such as Gastronomica and countless Top 50 Restaurants, Spain has become a juggernaut on the global culinary stage. Even though it is garnered as the hearth of modern cuisine, there are many similarities between Minnesotan and Spanish cuisine as there are differences.

Food in Spain is seasonal: summer, winter, fall, and spring. Seasonality is crucial to Spanish culture because they value quality, naturality, and locality above convenience. Avoiding summer fruits and vegetables and limiting oneself to ingredients that are harvested during winter months. Throughout my month with Amparo, my host mother, she rarely served dishes that were vibrant or citric. The meals have been mostly dense and hearty, consisting of mostly warm stews and hot plates. This style of cooking parallels traditional-winter home cooking in The United States. Many dishes winter dishes are accompanied by artichokes and beans. When braised the artichokes become extremely creamy with an earthy and sweet taste to them. The beans give the stews body and substance.

Arroz al horno

Arroz de horno has a deep roasted and nutty flavor. It is accompanied by chicken or pork and garnished with beans and artichokes. The texture of the rice is mostly soft and gooey with specks of crunchy burnt grains layered throughout the dish. Eating this dish brought me back to my childhood. Back in the states fried rice has become a staple of Asian cuisine. Arroz de horno is cooked low and slow allowing the rice to become pasty while fried rice is cooked rapidly on high heat. They both have crunchy bits of rice which many find to be the best part of the dish. Fried rice especially spam fried rice is a common dish among Asian households during the winter months.

Guisado

This is a stew or guisado. A tomato based stew with garbanzo beans, spinach, eggs, potatoes, and chorizo. El guisado resembles a casserole or hot dish. The ingredients do not really seem related, but when slow cooked their individual flavors meld into something completely new and delicious. Another dish that perfectly aligns with a winter menu.

There is not a more nostalgic or soul warming experience than a home cooked meal. But, I wanted to adventure into the more contemporary side of Spain. What makes Spain a forefather of the culinary arts. I journeyed to RiFF for a truly eye opening experience. RiFF achieved a michelin star which is the highest honor or prize in the world of food. Two hours and twenty courses gave me an insight into Spain’s highest level of cooking.

A twist on traditional "Gazpacho"

This is cold tomato soup or gazpacho. It is blended with herbs which gives it a bright green color. Sprinkled around the plate are mini prawns, celery, and croutons. Garnished with tomato snow and micro herbs. Even though this dish is far from a traditional gazpacho, it pays respect to its origins while adding its own twists. Spain is known for its spectacular sea life. The prawns had a jelly texture but were incredibly sweet. The chefs at RiFF managed to combine another aspect of Spain’s identity, sea food, into a traditional cold tomato soup. The tomato snow on top only added to the dishes refreshing temperature.

What I have noticed is that Spain’s home cooking and fine dining greatly revolve around seafood while Minnesota is crutched on meats. Without easy access to the oceans many Minnesotan chefs are limited to ingredients that are frozen or from fresh waters. Food in both communities transcended past a simple product for substance. Treating meals as a time for enjoyment and relaxation. An experience that can be obtained from a simple home cooked meal or world renowned restaurant. Food is part of life just on a plate.