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Lágrimas
Peter Cherches
The last time I visited Mexico City, I dined at Mi Vida, a newish
restaurant in La Condesa that had been garnering rave reviews. The chef was
a 28-year-old culinary wunderkind named Rafael Sánchez, whose dishes, all
the reviewers mentioned, were based on his own life experiences. One menu
item that many reviews recommended was a soup called Las Lágrimas de Rafael,
The Tears of Rafael.
I was curious about this. How would he translate this metaphor into a soup?
So I ordered it.
When the soup arrived, it appeared to be a simple consomé, a somewhat
cloudy, clear broth. I took a spoonful. It was the saltiest thing I've ever
tasted.
I called the waiter over and told him that I couldn't eat the soup, it was
too salty for me. He told me that many people had the same reaction, but
when they found out what inspired their bowl of soup they nonetheless ate it
in solidarity. I asked him to explain further.
It turns out that this was no metaphor at all. Each bowl of the soup
contained some actual tears the chef had shed, the basis for a broth he
concocted to match the flavor of the tears. Each bowl was unique because
each was based on tears from different sad events in his life, each with a
different flavor of sadness. He told me I was especially fortunate, because
the bowl of soup I was served was based on the chef's tears when he learned
his father was brutally murdered in his own home by armed burglars only
weeks before. "Lágrimas muy profundas," the waiter told me, very deep tears.
Once I heard that, I couldn't very well send the soup back, so I started
eating it again. After a few more spoonfuls I started getting used to the
saltiness. Then I felt a teardrop hit my right cheek. Pretty soon I was
bawling like a baby.
The chef came out from the kitchen and sat down at my table, across from me.
He was smiling as I was crying. He seemed very pleased by the effect his
soup was having on me. Then he broke down and started weeping
uncontrollably. The two of us were crying our eyes out, together.
I looked into the chef's eyes and whispered through my tears, "Bravo!"
.
Peter Cherches' most recent book is THINGS, from Bamboo Dart Press.
Read his postcard.
W i g l e a f
05-16-24
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