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︎PIPA!

RECIPES


We have decided to share the recipes for the meals that both the residents of PIPA! and ourselves, Todo por la Praxis, have prepared for the opening of the processes. Each of these meals involves cooking while narrating the work carried out and presenting the results, making this gesture an affectionate and political meeting of exchange.




︎︎︎Vegetable Fideuà




Elena Blesa Cábez's recipe for the opening of "A shout in the street".



*A large paella pan for 15 people.

For the end of the residency and because there was a paella pan in the space, I decided to make a dish that we cook a lot at home, near Tarragona, my birthplace and where I currently live. Fideuà is a dish cooked by my father, from whom I inherited the recipe.

Ingredients:
  • Onion
  • Green pepper
  • Green asparagus
  • Mushrooms
  • Artichokes
  • 2 or 3 grated tomatoes
  • Garlic
  • Alioli
  • 2Lt. of vegetable stock
  • 1kg of thin noodles

Preparation:

Make a stir-fry of onion, tomato, pepper and garlic. We add the vegetables we want, finely chopped: mushrooms, asparagus, artichokes or others depending on the season. And now the never-before-unveiled family secret: add two spoonfuls of the aioli to the sofrito.

On top of this, add the noodles (better if they are not too fat) and fry them until golden brown, and then add the vegetable stock until the noodles are covered. Correct if there is not enough stock. Cook so that the stock evaporates a little (it does not have to be soupy) and the noodles are well cooked. Cooking time will depend on the thickness of the noodles. You can finish by baking in the oven, so that the noodles stand up.

︎︎︎Chilean homemade completos [hot dogs]



Recipe by Jo Muñoz (Todo por la Praxis) for the opening of "Black Box".




*40 people

For the opening of the process, we wanted to prepare this meal because in Iquique, a city in the north of Chile, serious xenophobic violence was happening against migrants living in the streets, one of the strongest was the burning of all their belongings. This street food, called “completo”, is very popular in this territory due to the variety of sauces with which they are prepared.

Ingredients:

For the completo ones

  • 10 avocados (known in Chile as paltas)
  • 3 kg of tomatoes
  • 40 frankfurter sausages
  • 40 bakery hot dog buns
  • 1 jar of sauerkraut (optional)
  • 1 jar of pickle mince (optional)
  • 1 jar of mustard
  • 1 jar of ketchup
  • Olive oil
  • Salt

For the sauces

  • 3 eggs
  • 1 lt vegetable oil
  • 1 clove of garlic
  • 1 jar of kalamata olives (in Chile, olives from Azapa)
  • 1 whole onion
  • 1 bunch of coriander
  • 4 lemons
  • Olive oil
  • Salt

Preparation of the completos:

Chop the tomato into cubes, season them with salt and olive oil, leave them in a serving dish. Mash the avocado and leave at least one stone in it so that it does not turn black, add salt and also leave in a serving dish. Optional add a few drops of lemon juice which also prevents the avocado from turning black. Put the sauerkraut in a serving dish as well as the pickle mince. Boil the viennoiseries for 5 minutes in a pan of boiling water. At the same time, heat the bread in the oven for 3 minutes at 200°. Do not leave them in the oven any longer so that they do not get too crispy.


Preparation of the sauces:

  • Normal mayonnaise

In a blender jug (minipimer in Chile), add the whole egg, salt to taste and put the blender on. With the blender in, add 300 ml of vegetable oil. Activate the mixer without moving it from its place until the mayo sets. Once it is ready, turn it up and down until it has the right texture. Then add the set of half a large lemon, or a small whole lemon. Whisk again. Once ready, transfer to a serving bowl.

  • Olive mayonnaise

Repeat the preparation of the normal mayonnaise, but once ready, add 15 or 20 kalamata olives to taste.

  • Garlic mayonnaise

Repeat the preparation of the normal mayonnaise, but once ready, add a clove of garlic at the end (or more, depending on the desired intensity).

  • Green sauce

Chop the onion into very fine cubes, then chop the coriander just as finely. Mix, add the juice of one lemon, olive oil and salt. The quantities of onion and coriander should be proportional so that the sauce is uniform.


How to serve:

Once the preparations are ready, place everything on a table. They can be served by whoever is offering the meal or for each diner to serve their own, choosing which ingredients to add and which not to add.

  • Classic completo

Open a slit in the bread, not too deep so that it does not open completely, add the vienna, tomato and salsa verde. You can add the sauces of your choice, as well as mustard and ketchup.

  • Italian completo

Open a slit in the bread, not too deep so that it does not open completely, add the vienna, tomato and avocado. You can add the sauces of your choice, as well as the mustard and ketchup.

  • Dynamic completo

Open a slit in the bread, not too deep so that it does not open completely, add the vienna, tomato, sauerkraut, minced meat and avocado. You can add the sauces of your choice, as well as mustard and ketchup.

As a Chilean, the most vivid memory I have of this food as a child was the reward my mother would give me when I behaved well at the doctor's. This consisted of taking me to a traditional tea room to be served with a cup of tea. My favourite was always the dynamic one, and I also enjoyed it a lot at my friends' birthday celebrations. Then, in my youth, it was a must for going out to a party, having one before or after the party in a street cart.




︎︎︎Peanut sauce, Arepas with cheese and barbecue


Recipes by Glenda Zapata, Carolina Chacón and Guillermina Mongan for the opening of "Neither accent nor skin is a border".




For our final open meeting, we decided to make "psychedelic Apthapi", several recipes from our own territories, a symbolic way of sharing knowledge and culinary memories to put them in common. This is why each of us prepared a dish, with the collaboration of those who attended. Each dish could in turn be combined and complemented with the rest according to the preferences of the diners.

Salsa de maní
(Peanut sauce)
This dish reminds me a lot of my grandmothers, of my family, as we used to eat it frequently, it is simple and a delicious vegetarian option for those who don't eat meat.

Ingredients

  • 1 cup roasted peanuts
  • Red or yellow chili powder (to taste)
  • Water
  • Salt

Place the peanuts in a container, cover with water and leave to soak for at least 15 minutes to soften. Then add salt and chilli pepper to taste and grind to form a homogeneous paste, adding water as required until the desired texture is reached.

This sauce is typical of Huancaína potatoes in Bolivia (in Peru the same dish exists but it is different). It consists of boiled potatoes on a bed of lettuce, which are covered with abundant peanut sauce, accompanied by pieces of fresh cheese, hard-boiled egg, tomato and black olives.

Glenda Zapata

Arepas con queso
(Arepas with cheese)
*Recipe for 70 arepas.

Arepas are round corn dough, stuffed or not, roasted, fried or baked. Many worlds and temporalities in one meal. Its origin is pre-Hispanic, corn as the staple food of the ancestral peoples of Abya Yala. Later, with the arrival of the Spaniards and with them the cows, cheese was added. It is known by the name of "arepa" mainly in Venezuela and Colombia, countries with a long migratory relationship that has intensified in recent years. This recipe is one of the many ways my parents have prepared arepas for as long as I can remember. As they roast, their smell reminds me of home.

Ingredients:

  • 3 ½ kilos of corn flour
  • 1 kilo approx. of grated cheese (Mozzarella and Latin cheese)
  • Salt to taste
  • 1000 gr. cow's butter
  • lukewarm wáter

Preparation:

In a large bowl or on a wooden surface, add warm water to the flour slowly until all the flour is wet, but not too wet or too dry. Melt the butter in the water beforehand. Gradually add the salt and taste the dough. Knead for at least 1 hour, then put the dough in the fridge and knead again the next day for another 40 minutes until the dough is homogeneous. The sign that the dough is ready is that it does not stick to your hands. Then, between several people, we make balls so that, flattened, they give the final size and thickness of the arepa. Other people flatten the dough into a ball until it is about 12 cm in diameter, put the grated cheese in the centre and close it so that it does not come out while they are roasting, moulding it at the same time into the rounded and flattened shape of the arepa. We grill them over medium heat with a little butter until they are golden brown.

Carolina Chacón Bernal

Parrillada
(Barbecue)
We made the barbecue at home with loose cobblestones from the street in my city, La Plata. We used to go out by car to look for them. It was quite an adventure to go out at night in the car in search of those little pieces of stone that we kept in the boot. Today there are hardly any cobblestone streets left. They are not very sticky, they say, and people complain that they ruin their cars. Not everyone likes to shake it up, I liked it.

Once there were enough of them to make an H (in depth) with them, we abandoned our nightly outings, but a new stage began, that of seeing how, with them, the place for the barbecue where I would learn to grill was set up in the middle of the garden.

My old man was a fan of barbecues, he liked to do them at weekends, as a time to stop the pace of work, to meet friends, family, in a slow flow of time, almost always accompanied by red wine. He was the one who taught me when I was little to keep the fire burning, which is one of the most beautiful memories I have of him, of making little balls with the city newspaper (which I no longer read), of gathering twigs to wrap them around the paper (like a teepee), first the smallest ones, then the medium-sized ones.

The grill we made for the Otro(s)ures residence had a different materiality, but with the same beauty of the procedure. It was built by looking for materials in different places in Madrid. It's a more mobile version, here in Argentina you see it a lot in street stalls (on the roads, at the exit of concerts, football matches). It was made with a "200 litre tank" among many, in TXP's workshop, at the same time as some of us were learning the trade of welding. The tank and the enthusiasm made us enough to make two. With small pieces of wood that we collected from a container, a small bag of charcoal and a lot of smoke, we lit our two grills.

On them we made our "psychedelic Apthapi" in which arepas, roasted vegetables and butterfly choripanes coexisted in a great ritual full of sauces and shared words.

Ingredients:

  • Beef, pork, chicken, chorizo or other products for the grill depending on what you want to eat and the number of diners.
  • Vegetables cut in such a way that they do not fall through the slots of the grill. Brushed with oil, ground chilli, sweet paprika and lemon.
  • Coarse salt
  • Chimichurri

Preparation:

- Make small balls of paper, gather thin and medium-sized twigs, ideal if there are small trunks.  Distribute them in such a way that they wrap around the paper (like a tepee), first the thinner ones and then the medium ones.
- Light the fire with more than one match on different sides of the mini teepee until you hear the crackling of the wood. Until it "catches fire" and then just put some mini logs and a few coals so that the embers start to glow.
- If for some reason the fire is low, there is always a piece of newspaper left over to act as a fan.
- Then you have to add charcoal and/or wood in quantity until you can make an evenly scattered ember on which to heat whatever you want to share as food.
- It is recommended to always keep a small piece of fire in a corner of the grill to obtain more embers.
- The distance between the ember and the grill should always be at a height of the ember where the heat is felt, measured with the hands (as when we put them on the cooker to warm them up). It is preferable to cook slowly.
- All the food is salted before being put on the fire.
- Once the embers are spread out, place the meat and vegetables on them. Bear in mind that some things cook faster than others. One option is to put what cooks slower first, or the other is to eat in batches.
- Everything should be placed on one side and on the other.
- Once the food has been removed from the grill, it can be spread with chimichurri, a typical Argentinean dressing that is very easy to make: fresh parsley leaves (chopped), oregano, a couple of crushed cloves of garlic, spoonfuls of white vinegar, spoonfuls of oil, a teaspoon of chilli or ground chilli, salt and pepper to taste, all in a small jar.

Guillermina Mongan

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