Matzo Balls and Chiles? It's Rosh Hashana With the Flavors of Mexico
The chef Fany Gerson’s holiday feast is born of her Jewish heritage and Mexico City upbringing.
'In the late 1920s, the chef Fany Gerson’s grandparents, Jewish and facing persecution, fled Ukraine and boarded boats bound for New York City. But they weren't able to immigrate through Ellis Island, for reasons they can't quite remember — perhaps because of financial turmoil preceding the 1929 stock market crash, or because of limits set a few years earlier on the number of immigrants from certain countries.
So they settled in the closest country that would take them: Mexico.
To feel at home, they cooked. They made matzo ball soup, challah, gefilte fish — dishes that were typical of Ashkenazi Jewish cuisine, born of scarcity and cold climates and seemingly far different from Mexican cooking, with its abundant produce and aromatic spices.
But over the years, the family’s colorful surroundings crept into those monochromatic Jewish dishes. The challah became laced with flowery Mexican cinnamon and tart apples, the matzo balls filled with herbs and onions, and the gefilte fish dressed in a guajillo pepper sauce. This is the food Ms. Gerson grew up eating in Mexico City.'>>>
https://www.nytimes.com/2018/09/04/dining/mexican-recipes-rosh-hashanah-fany-gerson.html?
Recipes: Matzo Ball Soup a la Mexicana | Roast Chicken With Apricot Glaze | Honey Ice Cream With a Kick
https://cooking.nytimes.com/recipes/1019484-matzo-ball-soup-a-la-mexicana
https://cooking.nytimes.com/recipes/1019491-roast-chicken-with-apricot-glaze
https://cooking.nytimes.com/recipes/1019492-honey-ice-cream-with-a-kick
The dates: Rosh Hashanah 2018 will begin in the evening of
Sunday, September 9
and ends in the evening of
Tuesday, September 11
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