A Fiesta of Food~Rojo de Champiñones

The Chicano Humanities and Arts Council (CHAC) and partners (Metro State University Chicano/a/x Studies and Journey Through Our Heritage and Colorado Folk Arts Council),  invites you to celebrate the holidays virtually with Cooking with CHAC Fiesta Foods for the Holidays! These events are free and open to the public. Food is an important part of our cultural heritage, a way to spend time together and nourish mind, body and spirit.

Monserrat has learned many things from the mujeres in her family, one of the most sacred for her is cooking. Monserrat works full time in the outdoor industry, creating spaces for Black, Indigenous, People of Color. When she’s not rock climbing or taking care of her flock, you can find her in the kitchen channeling her mami, abuelitas, and tias. Alonzo finds his purpose in learning, sharing and exchanging restorative earth practices, carrying on the teachings of those who came before us to exist in symbiosis with all that we are connected to through land based enseñanzas (teachings). Alonzo is fascinated with the fun-gi queendom and will be exchanging valuable knowledge about hongitos, “los niños sagrados.” Monserrat’s maternal abuelita, Señora Lucha, has gifted her knowledge around our relationships to sacred medicines such as our foods and yerbas. One of her favorite recipes is her abuelita’s pozole de champiñones, which uses no animal products. Growing up as a working class family in the heart of Iztapalapa, Abuelita Lucha has worked with the resources available to her and her family. This pozole receta (recipe) will not only offer a nutritious non-meat alternative, but will also highlight the medicine of this pozolli (pozole) through its fundamental ingredients: cintli (corn) and teonanacatl (mushrooms). Incorporating sacred knowledge from their Mexica teachings, Monserrat & Alonzo will inspire your connection to your food. 

Ingredient list: this feeds 3-4 people and you can adjust to what you need

• 20 oz hominy (you can typically buy these canned at Mexican stores)
• 1lb-2lbs of mushrooms (I like to use oyster mushrooms but shiitake/lion’s mane also hold strong medicinal value, but any edible mushroom from your local store will suffice)
• 1 onion
• Garlic bulb
• Oregano

Salsa roja: if you want this to be less spicy, you can leave out the chiles de arbol

• Chiles guajillos (4)
• Chiles anchos (2)
• Chiles de árbol (2)

To serve:

• Bundle of radishes cut to preference
• Green or purple cabbage chopped
• Tostadas
• Small side of oregano
• Limes
• Onion chopped