I couldn't help but smile when I saw this week's #KISS. Thinking about the influence of minimalism in the way I eat made me stop for a while to think, and after knocking down some preconceived and distorted ideas about this topic, I think I can answer this question.

The first thing I thought of when I thought of minimalist meals was: small portions, a very sublime presentation of the dish, an explosive taste in the mouth exclusive to a few diners. I think I had many hours watching cooking competition programs, children and adults, with great instructors and surrounded by very modern techniques. Obviously, none of that happens in my kitchen, except for small portions when the money for the week was not enough for everything.

However, I understand that what we want to keep this week is only by influences, not by complete adoption of minimalist cooking. By the way, I like to use the word diet, although for some it sounds unfriendly, but with it I only mean the style of food we choose to have, whether it is consensual or not. And the first thing to admit is that probably our way of preparing food and the frequency with which we consume it can be influenced by several things: the way we were raised, on grandma's seasoning, the foods available where we live, the season of the year, our personal tastes, the TV shows we watch (that's with you, anime fan), among other factors. So, how is the influence of minimalism on my diet (yes, I said it again: "diet").

I think I've been influenced by this idea for a long time in several things. For example, in contours and fillings. One of the dishes I really like is black caraota with rice. It's everything! I have the vegetable protein from the grain and the carbohydrate from the white rice. That's all it takes, right? As basic as it sounds, my body is getting two of the things I should be supplying it with every day (even though some adherents to other lines of thinking say we can survive without them). Maybe to add a little excitement to the dish, you can add avocado, or cheese, or spicy, or a fried banana, but it will just be more carbohydrate and dopamine. And this is just to talk about one example, but I am satisfied even with few elements in the dish.

As for fillings, I also prefer those that contain few elements. Although you never turn down a "pabellón" empanada (with caraota, carne mechada, fried plantain and cheese) I usually ask for empanadas with only one filling. Also, I usually tell my wife to fill the arepas with only one filling. But I must confess something: when there are several fillings, I will probably take one arepa and fill it with one of them and the other with a different filling.

In preparations I am also elementary. I usually cook with very little. I am open to experimenting with new flavors and seasonings.

I believe that quality is above variety. I've recently focused on the fact that if I have my daily doses of protein I'm happy. Is it the same protein as yesterday? Well, while my taste buds may claim it is, my digestive system won't see it that way (at least at my age). Because of that, grocery shopping also becomes easier, because I already know what I'm going to look for, what's used around the house, and how long it will last me. And I think that also makes me appreciate more the different things that I occasionally wear, such as what's in season, which is available at a lower price.

I realized that I prefer foods that taste like one thing. Could it be that I have simple tastes or a brain that is too basic, and I focus on one thing? I don't know. But sometimes people say to me: "Guess what I put in the food?" And after extracting the last drop of flavor in each bite to no avail, they reveal to me: "I had this... or that..." And I with my best stupid face shake my head up and down. And then they tell me: "And it also had this, and a pinch of that, and a little bit of the other, flavored with this." Really? How on earth did you want me to decipher just one of them with the crumb you threw at it? What I prepare is predominantly garlic, or the seasoning I used, or if it has a standard flavor, I add mustard or lemon to various bites I take. If you like to have varieties of sauces in your fridge, I'll look forward to being your friend. I already have one of those and like to visit often.

I like the quesillo to taste like condensed milk. I like the salad to be strong with vinegar. I like the pasta to taste like fresh, natural tomatoes. I like the cake to be one flavor (unless it's marbled, or those cheesecakes from another planet). And please don't hurt the Whiskey by mixing it with soda.

Yes, I admit that I've been influenced by minimalism for a long time now. And it doesn't necessarily mean I'm starving - no sir! As much as possible, we make sure at home to eat good portions, as balanced as possible, that taste good and are nutritious. Of course, we also gladly eat foods with complicated preparation and diverse ingredients and flavors, such as the famous hamburger, which we want with all the juicers. So remember: sometimes when we say fast food we don't necessarily mean junk food or not very nutritious, maybe we are alluding to another advantage of minimalist food.