Friday, October 24, 2014

Comida Xagrada

We aim to bring traditional food to the table. To re-engage our youth to their traditional roots through food. This, we believe, is a step towards collectively healing the traumas and wounds we've endured due to years of colonization and systemic oppression. 

Comida Xagrada started out of the recognition that we as a youth advocacy group cannot address the systemic oppression our youth of color suffer without also  acknowledging their mental, physical, and spiritual health.  Through sharing food in community, we create safe spaces at the table where youth feel comfortable and safe sharing their stories of resilience, loss, fear, success, and hope.  We share thoughts, ideas, question what in every day life are fearsome to do because there is something about sharing the same food that allows us to open our hearts to each other. 

We will share weekly recipes with our readers straight from our kitchen. These recipes either have been found on the web or have been shared with us. We encourage you to share your favorite recipes with us!


Ensalada de Nopales

3 bags of fresh nopales, cut into small squares 
1 medium size red onion (diced)
5 tomatoes (diced)
Half a bunch of cilantro
1 pound queso fresco
4 limes
1 jalapeño (diced)
Salt to taste
Bag of tostadas

Bring nopales to boil for about 15 minutes until they are soft and have changed color. Drain out the water and run them through cold water until the gooey stuff is fully remove. Finely dice your onion, tomatoes, jalapeño and cilantro. Mix the nopales with the rest of vegetables and add lime juice, salt, and queso fresco (as much as you want of the three). Serve on top of tostadas with some tapatio. 

Quinoa Con Leche
3/4 cup quinoa
1 1/2 cups water
pinch of salt
1 cinnamon stick
2 cloves
1 star anise
4 cups whole milk
1/2 cup coconut sugar

1. Wash quinoa through a fine mesh strainer until water runs clear. 2. Add water, cinnamon sticks, cloves, star anise, and pinch of salt to a sauce pan and bring to a boil, uncovered.  3. Add quinoa to water for about 15 min on medium heat or until water fully evaporates.  4. Add whole milk, sugar, and return to a boil, then reduce to a simmer for about 30 min or until quinoa get to a creamy consistency. 5. Stir frequently to avoid sticking. 

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