 It's hard to mention bullfighting, even bloodless, without tempting the wrath of animal rights activists. So, I have a confession to make. My family (father, uncle and grandfathers) were all bullfighters in Mexico and I have been going to traditional bullfights since I was child. It is part of my culture, history and lineage. Even my vegetarian niece brought in her grandfather to "Show & Tell" to speak about bullfighting. A bit of a dichotomy I know.
Next weekend I'll be treking over to California's Central Valley with my family and the local Peña Taurina to see the bloodless bullfights held by the Portuguese community. My father would be more than happy to share his stories and knowledge with you if you come. Until then enjoy the Portuguese recipes of Shrimp Piri Piri, Sweet Madeira Fruit Salad and a refreshing Daisy cocktail while reading about the history of California bullfighting.
¡Ole!
Darlene
|
The History of California Bullfights
|
 As the warm weather rolls in, Californians automatically know its time to head to the ball games, beaches and .... bullfights? Yes, our family takes the 2 hour plus drive a few times a years from the San Francisco Bay Area to the San Joaquin Valley to see the spectacle taking place in these far flung towns. There are about a dozen bullrings sprinkled around the Central Valley holding up to 5,000 spectators sometimes tripling the small town's population. The matadors and cavaleiros who fight the bulls come from California, Mexico, Spain and Portugal
The first question asked of course is, "Is that legal?!" Well, yes actually. Bullfighting was been performed in the United States for hundreds of years until it became illegal in 1957. Then Frank Borba and other California ranchers rallied to make an exception in the law for Portuguese-style "bloodless" bullfighting held in conjunction with a religious celebration in which the animal is not hurt or killed. In 1980 Frank's son, American-born matador Dennis Borba, began using Velcro on both the bulls and custom-made lances or swords to keep from inflicting injury on the animals.
California's bullfighting roots began in 1532 when Hernán Cortés sent his first expedition to find the "Island of California". Spanish missionaries soon followed bringing their customs and traditions of their native land and began holding bullfights at the missions. The Spanish colony of California was divided in 1804 by separating the Franciscan missions in Alta California now the USA, and the Dominican missions in Baja California now Mexico.
 1842 bullfight after high mass at Mission Dolores
in celebration of the Patron Saint, San Francisco de Asis
Baja California has a number of bullrings whose attendance was boosted during the prohibition era in the 30's when Americans flocked to the border to lift their spirits. The second largest in Mexico is the Plaza Monumental - Baja's Bullring by the Sea which holds 20,000 spectators and is just 30 yards from the USA/Tijuana border.
On the US side of the border 20-30 performances are scheduled a year during the bullfighting season from March to September. The local Portuguese community and aficionados come in droves to the festas and bullfights filled with music, food and festivities that celebrate the Holy Spirit, Our Lady of Fátima or other religious celebration.
And if you daredevils you should become enamored with the Art of Tauromaquia and want to join in, there bullfighting schools nearby. One of the most famous is the California Academy of Tauromaquia in San Diego. But, in the words of Ernest Hemingway "There are only three sports: bullfighting, motor racing, and mountaineering; all the rest are merely games."
See California Bullfight Video >
|
Join us at the bullfights! · June 13
|
|
|
|
|
|
Grilled Shrimp Piri Piri
|
 The recipes I have included are from Ana Patuleia Ortins' Portuguese Homestyle Cooking which she has collected over the years from relatives and friends.
INGREDIENTS:
1/2 cp hot pepper paste
6 cloves garlic, finely chopped
2 tsp finely chopped cilantro
1/4 cp white wine, lemon juice or wine vinegar
1/4 cp olive oil
1 pound extra large shrimp, unpeeled, deveined
Wooden skewers presoaked in water 1/2 hour
DIRECTIONS:
Mix the first five ingredients in a bowl. Toss in the shrimp and give them a turn. Let stand ½ hour. Thread on the soaked skewers.
Place the skewered shrimp over medium coals and grill 1 ½ minutes. Turn over and grill the other side for 1 ½ minutes more, until the shrimp are lightly pink and start to curl.
Serve with tomato rice (see Portuguese Homestyle Cooking) on the side garnished with black Portuguese olives.
Ana's Tip: For this dish, you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.
|
|
FREE 60 Day Trial
|
 |
|
Portuguese
Daisy Cocktail
|
 This refreshing summer cocktail features port, a cozy dessert wine. INGREDIENTS: 2 oz Ruby Port 1 oz Brandy 1 oz Lemon Juice 1/2 tsp Grenadine 1/2 tsp Superfine Sugar DIRECTIONS:Pour the port, brandy, lemon juice, sugar and grenadine into a cocktail shaker half-filled with ice cubes. Shake well and pour into an old-fashioned glass. Garnish with a lemon wedge, and serve. |
|
| | Subscribe to CasaQ Chit-Chat our FREE monthly newsletter that shares
holiday customs, traditions, entertaining tips and recipes from Mexico,
Spain, Puerto Rico, Cuba and other Latin American countries |
Sweet Madeira
Fruit Salad
|
 |
This fruit desert recipe from
Ana Patuleia Ortins cookbook
is the perfect ending to a fine Portuguese meal.
INGREDIENTS:
Fresh Cut Fruits (mangos, strawberries, cherries, oranges, papaya and apples)
1/2 cp Sugar
1/3 cp Madeira Wine
DIRECTIONS:
Remove stems, cherry pits if you have a pitter, peel and separate orange into segments, core and slice the apples. Rinse all and place in a pretty serving bowl.
Sprinkle about ½ cup sugar over the top and gently turn. Drizzle all with sweet Madeira Wine and give everything another turn to completely coat.
Sprinkle with freshly ground black pepper (opt) for a twist.
|
|
|
