Learning Spanish — -Un poco

After getting settled into my apartment in Mexico City, Spanish lessons began. I thought I’d made it clear to the program I’d selected that my knowledge was minimal at best yet ended up with a delightful group of thirty-somethings, all way more skilled than I. (In fairness, age has corrupted my ability to remember vocabulary. However, the instructor, a lovely guy, moved very fast assuming that we understood him. Not me.)

Lessons were from nine am to one pm starting at a different coffee shop each day.  It was chilly early in the day and three-plus hours on a hard chair taxed my butt mightily. The best part of the lessons was the last forty-five minutes when the group moved to a cultural space to  introduce us to CDMX. We went to spots in beautifully maintained Chapultepec Park, to the Temple Major Museum (ruins excavated when the Metro was being built);  to the Museo Vivo de Muralismo to see frescos by Diego Rivieraand to the Jamaica Market that sells everything under the sun but specializes in flowers. I lugged home a huge bunch of sunflowers.

After a week, that group split and the following Monday another –also thirty somethings—was formed.

Spanish class group one

This week’s instructor moved at a marginally slower pace. The cultural visits continued with one to a pavilion from the people of Lebanon to Mexico and further explorations in Chapultepec Park.

Olmec head

It was fun seeing different parts of this fascinating city but I can’t say that my Spanish is fluent. However, I’m able to get what I need and even communicate with the lovely woman who cleans once  a week. (Let’s hear it for Google Translate!)

This is said to be an easy recipe for black bean and beef tostadas. Based on the food here, it’s a total hack but is vaguely reminiscent of the real thing. To be authentic you should serve with many bottles of hot sauce, one more incendiary than the last.

A very small selection of what’s available

• 1/2 pound lean ground beef

• 1 can (10 ounces) diced tomatoes and green chiles, undrained

• 1 can (15 ounces) black beans, rinsed and drained

• 1 can (16 ounces) refried beans, warmed

• 8 tostada shells

• Optional: Shredded cheese

1. In a large skillet, cook beef over medium-high heat until no longer pink, 4-6 minutes; breaking up beef into crumbles. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through.

2. To serve, spread refried beans over tostada shells. Top with beef mixture; add cheese.

Pour a nice glass of Mexican beer like the lighter Corona, Pacifico, Tecate, and Victoria or a dark option such as Modelo Especial, Negra Modelo, and Bohemia. Toast the lovely residents of Mexico City who are a friendly, helpful bunch, Salud!