Morelia-style Gazpacho

President Bush’s 2007 Thanksgiving menu features nothing out of the ordinary for typical Estadounidense Thanksgiving fare, except for one dish – Morelia-style gazpacho.

Here in Morelia, gazpacho amounts to a finely diced medley of whatever’s in season – cucumber, pineapple, mango, watermelon, cantaloupe, jicama – drenched in orange juice, sprinkled with grated cheese and ground chile. And served up in a plastic cup, along with a plastic spoon. It’s a street food concoction bearing little resemblance to Spanish gazpacho, and it’s as likely as a corn dog to be found on a restaurant menu.

Did someone in the President’s family visit Morelia and take a liking to our version of gazpacho? Or is a cook from Michoacán hiding out in the White House kitchen? I’m going to be real suspicious if corundas or uchepos show up on the White House menu.

One comment on “Morelia-style Gazpacho

  1. Temo Rivera says:

    Well, that’s interesting. I posted it in my blog also.
    Happy Thanksgiving, guys.


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