Culture

When My Father Was Diagnosed With Cancer, He Worked Hard To Make Sure My Sisters And I Learned How To Make Them

Food has always had a significant place in my family’s traditions. It was the center of every gathering and what connected us despite whatever differences we had. Whether it was a BBQ celebrating a birthday or trays of Mexican food at a quiñceanera, food was the common denominator. No event combined food, family, and tradition better than our tamaladas.

My dad was the host of our tamaladas.

Photo provided by Samantha Chavarria

Truthfully, he was the orchestrator of most of our family meals. Someone who had already been cooking for other people all his life, my father put himself through culinary school while my sister and I were small. Working two to three jobs while going to school, he was a man fully committed to making a better life for us. Ever the doting Latino son, family was everything to my dad. As such, he also helped provide for his parents and younger siblings on top of caring for his young family.

His investment paid off and he was eventually able to become an executive chef. However, food wasn’t just my dad’s profession. It was his passion. Even when he retired, he was still the head chef of every holiday meal and family gathering. He even cooked at my wedding; baking and decorating my cake as well as preparing an asado to feed our guests. Food was his gift. His recipes were forged by his senses.

His dishes were the highlight of these life moments. They had the power to bring his family together and that was a responsibility he held in the highest regard.

Then he received his cancer diagnosis.

My dad had been sick for a while but the cause was a mystery. Still, even before doctors could pinpoint the cause for his waning health, my dad was certain it was cancer. My family didn’t want to believe it. I didn’t want to believe it. My dad was clearly just thinking negatively. A man as strong as my dad— a man whose personality was always larger than life— couldn’t be that sick. Doctors hadn’t found anything for a reason. We couldn’t allow it to be a possibility.

Soon we learned it wasn’t just a possibility, it was our reality. My dad was finally diagnosed with pancreatic cancer; a cancer with an only a 7% survival rate past 5 years.

It didn’t seem real. Personally, I rotated through a phase of straight out denial and painful grief. There was no reconciling it in my mind. My dad handled it much better. Even knowing the survival rates, he wasn’t willing to give up without a fight. He wanted to live and, more than anything, he knew his family needed him.

Still, he knew he was on borrowed time. His diagnosis came right before the holidays so he was deep into his first round of chemotherapy by the time Thanksgiving arrived. My dad still made all of his signature dishes, though the occasion felt strained. There was a certain realization that we were trying desperately to ignore. These holiday meals were my dad’s domain and the thought of this holiday season possibly being his final one was overwhelming.

Halfway through December, my dad decided to have a tamalada.

Photo provided by Samantha Chavarria

Some of my aunts and cousins had wanted to learn his recipe for tamales but this could only be learned by making them alongside him. There was no recipe. The consistency of the masa was the guide. It was measured by the scorched fragrance of the ancho chilis. There were no written directions that could properly explain how to spread and roll the cornhusk hojas.

So, in the house owned by my family since my grandfather’s father first purchased it, we held our tamalada.

I knew what my dad was doing. Watching him instruct his sisters in mixing masa and setting my younger cousin to single-handedly prepare multitudes of pan de polvo, I understood his intent. He was passing the knowledge on to those who would be around to use it the following years.

Anger was added to my mixture of grief and denial. I didn’t want this. These secrets were his and, as long as they stayed his, he’d have to stay here to pass them on another day. Sharing them with others felt like he was acknowledging that he wouldn’t be around; that there was a time limit that he was tied to. I didn’t want to admit that.

I had long ago learned these techniques from him. Years of making tamales alongside my dad as we talked and laughed had taught me.

Still, I wish I had paid more attention to his fast folding fingers. I wish I had been more present on the day of the tamalada instead of trying to swallow the bitter combination of my feelings.

My dad died in August of 2018. It devastated my family. I’m honestly surprised to be as functional as I am so soon after his death but I’m still utterly wounded by the loss. My dad was my best friend. He was my teacher. He was the keeper of my secrets, our family history and the recipes that filled our bellies during times both tragic and triumphant.

It hurts, but I finally see that last tamalada for what it was. Yes, it was an attempt to pass those techniques down to their new keepers, but it was something even more significant. It was my father’s attempt to give us final, beautiful memories that would keep us warmly wrapped in his love throughout the coming years. When we wouldn’t have him any longer, we’d have his memories.

When I look back at that last tamalada— past my anger, grief and denial— what I see is truly priceless.

Photo provided by Samantha Chavarria

I see my dad, watching his family create something that would live beyond him. I see him sitting, arms crossed with a tired yet satisfied smile on his face. In my memory, he’s smiling at me; his grin silently telling me, “Mija, it’s going to be okay.”

This year, we will gather in that same house that my great-grandfather bought. In the house my father spent his first and final days in, we will cook the chilis and mix the masa. We’ll shimmer the pork and roll the hojas. My family and I will tell stories about my dad as the tamales cook. We’ll laugh and cry and drink too much café con leche in my dad’s honor.

It’s never going to be the same, but it’ll be okay. My dad taught me that, too.


Read: My Abuela’s Distaste For Cooking Taught Me To Appreciate The History And Taste Of A Good Mole

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Moms Are Sharing Videos Of How To Make Their Comida For Their College-Bound Kids After A Mom’s Burrito-Folding Video Went Viral

Culture

Moms Are Sharing Videos Of How To Make Their Comida For Their College-Bound Kids After A Mom’s Burrito-Folding Video Went Viral

Michelle Gonzaes / YouTube

Last week, California Polytechnic State University student, April Olvera posted a video sent to her by her mamá, and the video went viral, already wracking up nearly ten million views, and nearly one million likes in less than seven days.

Olvera, away at college, texted her mom, Silvia Dominguez, to say that she didn’t know how to fold a burrito, and her mom sent her a video that contained a soothing video-folding lesson.

While some couldn’t help but wonder why Olvera didn’t know how to fold a burro, her mamí’s special brand of cariño shown in the forty-second burrito-folding lesson was the focus of the comments that followed.

Other Latinas needed the lesson too!

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Another Latina Twitter user, couldn’t get over the way Olvera’s mother, Silvia, repeated the lesson.

Twitter

Two guys commented on Olvera’s mom’s soothing voice, but we think @carys_arsenic nailed it.

Twitter

And this guy too who points out Ms. Dominguez’s calm in the face of a world that seems to be coming apart at the seams.

Twitter

When Olvera told her mother that her video went viral and inspired so many positive comments, Dominguez said, “Maybe it’s not the burrito. Maybe it’s about family and love.”

Burrito-folding-lesson mom, Silvia Dominguez, speaks Spanish in the video, smiling the whole time, clearly happy to be able to help her daughter away at college with anything, using her own phone propped up on the counter to capture the lesson.

“Okay,” she says in Spanish, holding up a corn tortilla, “Imagine that this is my flour tortilla. Add what you’re going to use, fold it from this side, fold it from that side, and roll it. Did you see that?

And then she unrolls the burro and repeats the steps: It’s a circle. Fold it here, fold it here, and roll it. Nice! Okay, bye. I love you.”

We also like how Burrito-Folding-Lesson Mom is even helping grown-ass men.

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@rsencion
Twitter

And because imitation is the most sincere form of flattery, here’s a video made by the author for her son on his way to college in the fall.

Watch the video below.

READ: Yalitza Aparicio Brought Her Mother To The Oscars And Other Incredible Things Latinas Did Last Night

McDonald’s Now Has Quarter Pounder Scented Candles That You Definitely Didn’t Ask For

Culture

McDonald’s Now Has Quarter Pounder Scented Candles That You Definitely Didn’t Ask For

Celin/ Pinterest

You know that friend whose car always smells like the food they ate the night before? You know the one, it’s the same friend who also has a collection of takeout Wendy’s, Taco Bell and McDonald bags shoved into the pocket of their backseats. Well now, you too can be that friend. Thanks to McDonald’s you can make literally anywhere smell like oily takeout.

McDonald’s announced this week that it will make a six-pack of scented candles that will smell like your favorite Quarter Pounder ingredients.

McDonald's six candles come in all the scents you'd expect.

Anyone familiar with the key ingredients in the beloved QP knows these scents include bun, ketchup, pickles, cheese, beef, and ooh baby onions. In honor of the Quarter Pounder’s 50th birthday, McDonald’s is also releasing a line of merchandise that includes calendars, lockets, mittens, shirts, and pins.

Draw up a romantic bath for you and yours that smells like an oily stove and pickles by getting the items here on the McDonald’s fan club website.