Near Cochiti Lake (New Mexico)
Scene 7: The Mexican Job
How Hektor Maille learned that it requires much fire and fuel to cook a proper chili.
One Day in the Life of Odette Sissay
11.55: Port-Louis, Rue Thasard, Boucherie «Seugrem»
«Great. And what would you like to have today?» asked Oskar and reversed the entire new arrangement of meat, quite in the manner one would reconstruct the last row of chess pieces.
«It must be something special, something with liver or kidney, heart or brain. He goes for the inner.»
«I have just cooked İşkembe Çorbası, a Turkish tripe soup with joghurt», answered the butcher, leaving off finaly to push the chunks of meat here and there yet again. On the subject of food he was definitely more at ease. He nevertheless simply did not know what to do with his hands, so he began to clean the large carving knife on his black-and-white striped apron.
«I'll take some of the tripe soup for now», said Odette: «But for Hektor's welcome-back feast it's not quite the right thing. The problem is that I don't know precisely when he will return. And it can well be that I will not be at home at that time.»
«Ah, I reckon I have exactly what you require», answered Seugrem as he carefully filled a bit of İşkembe Çorbası into a glass jar, visibly pleased at finally having found a meaningful task for his hands.
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Menu Maille
On the road from Denver to Los Angeles Hektor Maille sees himself featuring in a variety of heroic tales, which superimpose his own story like projections. This, of course, does not prevent him from sampling the cuisines of the regions through which he travels – nor from falling in love with a few specialties from New Mexico:
- Tomato sauce «New Mexico» (Dipping sauce with garlic and chili)
- Chile verde (Green chili with beef and chipotle)
- New Mexico Bizcochitos (Cookies with Lard and Anise)