Sepharad

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WE HAVE MADE OUR LIVES far away from our small city, but we just can’t get used to being away from it, and we like to nurture our nostalgia when it has been a while since we’ve been back, so sometimes we exaggerate our accent when talking among ourselves, and use the common words and expressions that we’ve been storing up over the years and that our children can vaguely understand from having heard them so often. Godino, the secretary of our regional association — which has been rescued from its dismal lethargy thanks to his enthusiasm and dynamism — regularly organizes meals where we enjoy the food and recipes of our homeland, and if we are disgruntled that our gastronomy is as little known by foreigners as our monumental architecture or our Holy Week, we like having dishes that no one knows about, and giving them names that have meaning only to us. Oh, there’s nothing like our gordal and cornezuelo olives! Godino exclaims, the plump ones and the long, pointed ones! Our rolls, our borrachuelos—we dream of those sugar-sprinkled pastries with a light touch of brandy — our layered pasta, our Easter cakes, our morcilla—our sausage has rice, not onion — our typical gazpacho, which is nothing at all like Andalusian gazpacho, and our wild-artichoke salad… In the private room of the Museo del Jamón, where those of us on the directors’ council often meet, Godino gluttonously hacks off a piece of bread and before dipping it into the bowl of steaming morcilla makes a gesture like a benediction and recites these lines:

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