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.

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One comment on “Morelia-style Gazpacho

  1. Temo Rivera says:

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

    Like

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