It is difficult to erase a fat-loving genetic trait passed on through generations. Fat was a food element necessary for the survival of the prehistoric caveman. Fat, in the modern age, is a necessary flavor and texture element for food. Fat makes that chicken thigh succulent and the absence of fat makes chicken breast a sad and dry piece of poultry that health buffs consume in sorrow. A diet devoid of fat is a death sentence for the taste buds. As you chew on that dry piece of chicken breast, your taste buds cry out, wail and gnash their tiny taste bud teeth, hopelessly wishing for a taste of marrow or fish belly fat. That celery you chew are your taste buds worst nightmare.
Fat in food will kill you… so will the pesticides in your Salad Nicoise’ and the monster genes in your chicken breasts.
The picture is that of a beef shank soup known locally as “kansi.” Tender meat, chewy tendon and heavenly marrow in a hot, savory, fat-laden soup with a tinge of sourness. This is a terribly overpriced indulgence in the two known Kansi places in the city but here are other lesser known greasy-spoon diners called “carinderias” that serve these shanks at lesser prices, secret little places inside markets, alleys, villages.