Feliz dia, Padre

Today is Father's Day, which is an extreme holiday at the casa considering Fernando has forty-odd children.

I have never been to another orphanage, but I have always suspected that the days dedicated to our moms and dads would be ignored, seeing as the kids don't have their biological parents. But in this home Father's Day is an opportunity to celebrate the father they do have at the casa and their protector in Heaven.

And so, en celebracion, we are having barbacoa for lunch! If you have ever had the tasty barbacoa meat at Chipotle in your seven-dollar burrito then you know the flavor of the savory beef, but Americanized. Here it is different, because instead of the flank of the cow, they use the tongue. I walked over to the kitchen and as promised, there was a plate piled high with the long organs (cooked) and four workers diligently skining, dicing and shreddign the meat. Nancy gave me a little taste of the meat, wanting me to experience the uniquely smooth texture. They get excited about my first food experiences here. Indeed, cow tongue is smooth. And tasty.

To recollect this month's first-time food experiences:
hicama-a fruit. it tastes like snow peas but has the texture and color of raw potato.
ciruela-also a fruit. there are numerous ciruela trees in the back yard. they are little cherry tomato-sized fruits, red when ripe, with a sweet tomatoey yellow pulp and a sour, green applely skin. muy rica.
pig stomach-used for a nice soup. if you've ever disected a pig, then you know what it looks like. cooked, the meat doesnt change color much, but it toughens. the taste is fatty, like the orange oil that appears on top of your ground beef when you cook it.
and today, cow tongue-smooth texture, not displeasing. tastes good.