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Solidarity trip to Southern Mexico

This week QC Executive Director Kim Lamberty traveled to Southern Mexico to lead our Solidarity Trip. The group spent time at La 72, a shelter for migrants in Tenosique, Mexico, which is part of the Franciscan Network on Migration. They met with staff and migrants as well as members of COMAR, the Mexican Commission for Refugee Assistance. They also travelled to a network shelter in El Ceibo, Guatemala and another in Salto de Agua, Mexico. Their first hand experiences and insights will certainly help provide much needed context in the ever shifting, post Title 42 world of US immigration. Check back here for participant reflections in the coming weeks.

Quixote Cooking Series: Vigorón

Vigorón is a refreshing cabbage slaw for a hot summer day, paired with perfectly starchy yucca and crispy chicharron. It is often eaten on its own, but can also make up part of a fritanga platter.

Ingredients
2-3 yucca (a.k.a. cassava) roots
2 tbsp of salt
¼ head of cabbage (or ½ if it's small)
2-3 roma tomatoes, diced
3 tbsp of apple cider vinegar or 3 lemons, juiced
1 tablespoon oil
Pork chicharrón or pork rinds; to veganize, you can follow this recipe ([link removed]) or purchase vegan versions at Trader Joes or online

Optional: Serve with plantain strips (plantain chips cut lengthwise) for extra crunchiness

Recipe
Divide your yucca into 4-5 inch pieces, and peel by making a shallow slit into the yucca. You will see a waxy, white layer under the bark-like exterior; carefully slide your knife under this and use the flat part to separate it. This video ([link removed]) explains how.

Once peeled, cut the yucca in half length-wise and rince. Place it in a pot and fill with water to cover the yucca completely and add a pinch of salt. Set to medium-high heat until boiling, then reduce heat to medium and simmer for about 30 minutes or until tender; it should be easy to pick up with a fork, but not so soft that it falls apart.

While the yucca cooks, you can prepare the cabbage slaw. Finely shred the cabbage with a sharp knife or mandolin. Add the diced tomatoes, apple cider vinegar or lemon juice, and salt. Mix until evenly combined. You can add more lemon juice/vinegar or salt to taste if it the mixture is too bland. Cover and keep at room temperature or in the fridge until ready to serve.

Remove the cooked yucca from the water; you can optionally cut it into smaller pieces and remove the woody inner stems. Serve the cabbage slaw on a bed of yucca, and top with chicharrón. Enjoy!

Artist Corner

ARTIST

This week's artist bio speaks to the importance and impact of migration.Patricia Villalobos Echeverría was born in Memphis, TN to Salvadoran parents, moved to El Salvador, grew up in Managua, Nicaragua and moved to New Orleans, LA as a teenager. Drawing on all of these cultures, Patricia makes prints, photos, videos, installations and participatory projects with themes like migration, navigation, displacement and transformation. Patricia has exhibited in North, Central and South America, the Caribbean, Europe and Asia. Having received her MFA from West Virginia University, Patricia has received numerous fellowships and grants.

 

'67 Butternut Yellow Malibu Chevelle (Out) & '67 Butternut Yellow Malibu Chevelle (In)

Images from Series titled Marea

 

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