I am a white girl and my last name is Gonzales. Let me explain a bit. My skin is white, I receive the majority of the privileges of a white skinned person in today’s society. But my dad and his family are native New Mexican. To my family, being a native New Mexican means that you come from a Spanish, Mexican, and indigenous background. Before 1848 and the Treaty of Guadalupe-Hidalgo, New Mexico, along with other states like Arizona, was part of Mexico. My dad’s family were some of those people who experienced that transition from Mexican citizenship to United States citizenship. I come from a mixed lineage that is often difficult to explain to people, especially when they are looking at my white skin. I own my white privilege but also find it important to acknowledge the experiences of others in my family who do not pass as white. After the Treaty of Guadalupe-Hidalgo, the then Mexican citizens were made United States citizens. To justify the transition from Mexico to United States citizenship, the United States claimed New Mexicans as white Americans, separate from “Mexicans.” Today, many New Mexican families claim a Spanish or Hispanic heritage, sidestepping the mixing of indigineity. Understanding this history, while acknowledging my privilege are important steps in embracing my multi-ethnic identity.
Blue corn is hard to find. When I was in Santa Fe this past holiday season I picked some up to bring home. And I made blue corn waffles! Every weekend we spent with my dad he would make us waffles, eggs, and bacon. He slathered the waffles in butter and syrup, which would drip down onto the bacon. That might have been my first intro to sweet and salty. As I grew up I discovered that my favorite way to eat waffles was buttered, dolloped with whipped cream, strawberries, and pure maple syrup poured on top of it all. Cornmeal adds a real nice crunch to waffles which can often turn soggy after being removed from the waffle iron. These waffles would also be awesome tomorrow smothered in cheese and super bowl chili. Make a batch today, save some for tomorrow.
Blue Corn Waffles - adapted from King Arthur Flour 1 1/2 cup whole wheat flour 1 cup cornmeal (blue or yellow) 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 2 cups buttermilk 2 eggs 1 teaspoon vanilla 2 tablespoons honey 4 tablespoons butter Preheat waffle iron. Beat eggs, buttermilk, vanilla, and honey together in a mixing bowl. Add all dry ingredients and mix till just combined. Pour in melted butter and give it another whirl. Pour into waffle iron and wait till brown and crispy.