Rebeca Monzo, Translator: Unstated
On other opportunities I've written about these croquettes, which people
usually call — half seriously, half joking — "mystery" croquettes since
we don't know what's in them. Their components seem to be a State secret.
A few days ago, I was at my sister's house tasting some delicious
croquettes made by neice and finished off by frying, the neighbor came
over and seeing me, she said, "You know I have a friend who likes them
like that, hot off the stove, not like those but the ones they sell at
the fish market. While she was tasting it, one exploded and burned her
lips and the roof of her mouth. Now I have to go with her to the clinic
to be seen there."
Returning home, I met Mari and commented on this incident, and she told
me of a woman who lives in her building, who also burned her chest
frying them. Everything started to explode and she didn't have time to
protect herself while trying to turn off the stove.
I imagine that these accidents, among other causes, could be because the
main component in them is wheat flour. If they aren't refrigerated and
stored corectly, the ferment easily and this makes them explode when
they are cooked at high temperatures. To my way of thinking it's a lack
of quality control, especially in the area's so-called "Cuban peso"
products destined for consumption by the population.
It's unfortunate that this article (I have to call it something), so
often requested by so many people for snacks for their children in
schools, or for a frugal lunch, because of its low prices, can't be made
with the required quality. And this is here where they brag so much
about "quality that shows respect for the people."
December 19 2011
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