Spicy roasted fava beans with chili powder and lemon
Above, Locro, a thick and spicy South American fava bean soup (almost a stew), recipes below
In the sixteen century, The Englishmen Robert Tomson found that Inca women seasoned their food with lots of pimento spice. In fact the spice made stews and soups “so hot that strangers cannot possibly endure it.” Tomson’s quote reminds of when I went to Guadalajara, Mexico to study Spanish in the early 1990s. I soon noticed street venders sold candies, nuts, and roasted beans smothered in hot and salty and hot and sweet chili powder as snacks. Being curious tried some one day. These treats were too hot for this stranger too. However after a while, I both adapted to the language and the cuisine. Over time I developed a craving for the hot and spicy flavor that once could not handle. In addition I sought venders and bodegas that sold one of my favorite street foods: roasted habas (fava/lima beans) with chili powder, lemon, and salt. Fava beans came to the Americas from the Mediterranean during the Iberian colonial period. I bought them in small paper or plastic bags in Guadalajara; they are hard and crunchy, very spicy hot, and they fill you up. If you have a Latin American owned bodega near you, they will most likely sell them near the bags of fried plantains. However if there are not any, here are some nice fava bean soup recipes below.
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