¡Viva México!
¡Viva México!
¡Viva México!
LA DIVINA GULA (2022)
Long live Mexico! Long live Mexico! Long live Mexico! What a beautiful way to celebrate the cry of independence than by EATING! Just like they do in our beloved Mexico 😊. And no, I am not Mexican, but a part of me wishes to be for such a wonderful history, nationality, and above all, its culinary aspect that makes them unique in their kind. I could talk ABOUT EVERYTHING I like, but being part of a community of series and movies, for those who want to know about the beautiful, unique, hopeful, joyful, kind Mexico, I recommend this documentary: THE DIVINE GULA (2022).
They can find it on Netflix, and it consists of 6 episodes of less than 30 minutes each, which showcase some FOOD SHOWS that, oh my! I hope I can go to Mexico soon and try a little of what they make. Recently, there was a world breakfast competition on social media, and certainly, Peruvian food is very tasty, just like my typical arepa; however, I have tried Mexican food, and if it’s not the best, wow! It’s very close to being so 😋, so this documentary features several dishes that are prepared in Mexico, but its creators added that special touch that kept my mouth watering, episode after episode. Here’s a bit more about it:
1. The michelada. Basically, this drink is beer, clamato, lime, salt, and sauces. Well, this was until you see that first episode.
2. Dorilocos. Traditionally, it is a snack that is made in the bags of these snacks. Well, originality is the word that defines this episode. The taste buds will not stop being activated 😜.
3. Sweets. They are not to my liking, but my gluttony was so great that I would try them all. Warning: I am not responsible for the diabetic coma I might have from so much candy.
4. EXTRALARGE food. This was the episode where I said I’m the one! Because the plates are bigger than me 🤣. Of course, coming out of there straight to the doctor because the cholesterol, uric acid, and everything else will send you straight to the hospital.
5. Conchas. I didn't know they existed, but now it will be one of the first breads I try when I arrive in Mexico, MANIFESTING! They look delicious.
6. Cakes. They were popularized by El Chavo del Ocho, but the extravagance and excess of flavors is what characterizes these new ways of making them. I won’t be the same after trying them 🤣.
1. La michelada. Básicamente, esta bebida es cerveza, clamato, limón, sal, salsas. Pues, esto fue hasta que veas ese primer capítulo.
2. Dorilocos. Tradicionalmente, es una botana (merienda, aperitivo) que se hace en las bolsas de estos snacks. Pues, la originalidad es la palabra que define este capítulo. Las papilas gustativas no dejarán de estar activadas 😜.
3. Dulces. No es de mi agrado, pero fue tanto mi pecado de la gula, que los probaría todos. Advertencia: no me hago responsable por el coma diabético que pueda tener de tanto dulce.
4. Comida EXTRAGRANDE. Este fue el capítulo que dije ¡Yo misma soy! Porque los platos son más grandes que yo 🤣. Eso sí, saliendo de allí directo al médico porque el colesterol, ácido úrico y todo lo demás, lo mandará directo al hospital.
5. Conchas. No sabía que existían, pero ahora será uno de los primeros panes que probaré cuando llegue a México ¡MANIFESTANDO! Se ven deliciosos.
6. Tortas. Las popularizó el Chavo del Ocho, pero la extravagancia y exceso de sabores, es lo que caracteriza estas nuevas formas de hacerlas. No seré la misma después de probarlas 🤣.
¿Qué me gustó?
What did I like?From the documentary, EVERYTHING! It has scenes, images, very vivid colors, and definition in each of the shots, that even if you don't believe me, in some episodes, I could smell frying, greasy pork, in my nose 😂. Regarding the story, it certainly talks about food, but its staging goes beyond that. The stories from Mexicans for Mexicans. That solidarity, support, familiarity, I have seen it both in other documentaries and in real life. Mexicans are like that; they unite without distinction and help those in need. Most of the stories behind the formation of restaurants and sales are among families; brothers, cousins, neighbors, couples, traditions passed down from generation to generation, are what build these businesses that grow more every day. The beautiful thing is that they remain family, they continue to support each other, and there is no distinction between employees (who do not share their blood) and family members. Such a lovely lesson ❤️.
The places where these culinary experiences take place are nothing like what we imagine with EXPENSIVE restaurants, a month of reservations, and unaffordable prices. We are talking about market stalls, in their homes, in ruins, even in the street, at a corner where they have established themselves and are making their businesses thrive. Unhealthy? Unsanitary? Bad appearance? Look, I don’t know what you think, but I stick with the previous opinion, resilient people, eager to work, creating DIVINE meals for everyone, and it’s up to each individual to decide whether to consume them or not. It’s proof that you don’t need grand things, just love and passion for food.
Imagen de ALFONSO CHARLES en Pixabay
I also liked the commentators. I don’t know if they are expert people or as they say there "they belong to the anonymous food committee" Does that exist? As I said, I don't know, but their information seemed valid to me, like the myth "the straw makes us get drunk faster." If you drink a lot, obviously you’re going to get drunk 🤣. I can't help but notice the abundance with which they prepare the dishes. I don’t know how it is in their countries, but here everything is measured, little, lacking. If they serve a chicken, it's counted, if they serve a sauce the container is small, if they make something stuffed, it’s more decoration than filling. Over there we don’t suffer from that, since no matter how much you pay, it’s worth every penny because it’s flavor, it’s sauce, it’s spicy, it’s salt, it’s grotesque everything they serve, just so that you want to order more! I loved it! I would gladly pay for it. For this reason, I recommend the documentary; it's something that you will enjoy and will make you put Mexico on your radar for the next time you want to eat something different, so that your first option is Mexican food. Of course, with a good gastric protector on the side 🤣.
Las fotografías tienen su fuente.
La portada, el separador y banner los hice en Canva.
El traductor que usé fue Google Traductor.
Hasta una próxima oportunidad 🌮.
The photographs have their source. I made the cover, the divider, and the banner in Canva. The translator I used was Google Translator.# Until next time 🌮.