Tag #137565 - Interview #78465 (Egon Lovith)

I think my father worked on Saturdays. If his business was going fine and we had enough for a living he didn’t work on Saturdays. On Saturdays and on Sundays the family sat together. On Saturdays we had a bean dish. My parents tried to make cholent, but without an oven they had to agree with a neighbor Indian woman so they could leave the cholent there, in her oven. My mother prepared it and took it over to the Indian woman’s on Friday because she had a clay oven. My parents prepared the cholent not with Mexican seasoning but with black peppers that they bought in the city. I’m not sure where they got parsley but the cholent had some in it because otherwise it wouldn’t have tasted so good. In Mexico we didn’t eat bread, only tortillas, which are corn flans. I know that a German customer of my father used to bring us Leberwurst, meat and liver paté that was probably made from pork. The German had a butcher’s shop or he imported the meat from Europe, I’m not sure, but he always used to bring us pate. In general, we didn’t eat pork, mostly because at the time it was difficult to get pork meat. In Mexico the national food on holidays was turkey. We lived on turkey and chicken meat.