The relationship between food, traditions and the fight to preserve identity is a powerful vehicle to transmit the history, values and identity of a group or community.
This struggle often manifests itself in the preservation of specific recipes and culinary techniques. In situations of diaspora or cultural change, food becomes an anchor that helps people maintain a sense of belonging and continuity. The preparation of traditional dishes becomes an act of cultural resistance, allowing communities to maintain their identity in the midst of assimilation and change.
Thus, food and culinary traditions are living witnesses of the rich history and cultural diversity that enrich our lives. Under this concept the restaurant emerged Merkavaby Chef Daniel Ovadía.
With a menu based on Middle Eastern food, mainly on Daniel Ovadía’s memoirs related to the food he enjoyed as a child in the Jewish community, visiting Merkava is a journey for the senses.
This week, we had the opportunity to share the table at the Sukkot celebration, also known as the Feast of Booths or Tabernacles, which has deep historical and religious roots and is one of the three pilgrimage festivals in the Jewish calendar, along with Pesach and Shavuot.
In collaboration with Hélène Jawhara Piñer, Ovadia and her team presented a series of flavors that recall this celebration that commemorates the time when the Jews wandered in the desert for forty years after leaving Egypt and lived in their tabernacle or sukkah, which was a temporary structure made of natural materials such as wood and branches.
Below we share a little of the dishes that we were able to taste with a good pairing with Mexican, Spanish and Israeli wines at this celebration:
Baked to order and a fried egg with black tea.
EGGPLANT ON EMBERS.
Tehina, zaatar vinaigrette, pine nuts, fried chickpeas and cilantro.
With sweet honey dough stuffed with roast duck
GRILLED BEEF PIE,
With spices, hummus with mint, mint and serrano chili
Filled with spiced fruits. lamb braised in pomegranate juice
With orange blossom, rose and raspberry cake and pistachio crumble.
FIG AND ALMOND CAKE
With orange granita and vanilla ice cream
Where: Ámsterdam 53, Hipódromo, Cuauhtémoc, 06100 Mexico City, CDMX
*If you visit the restaurant, ask about the availability of the dishes.