the coolest trophies: skulls
Chelsea and I watched as the Chicago Marathon barreled through Pilsen a few weeks ago. As one runner made his way along 18th Street, he yelled, “Man, that smells good!” He was most likely referring to the rich aroma of an invisible pork carnitas cloud that hovers over our neighborhood. A friend of mine who ran the marathon later told me how voraciously hungry he was while running through all the different neighborhoods, smelling the variety of foods coming from the homes and restaurants along the route.
On Saturday, Pilsen’s third annual Carrera de los Muertos filled the air with the allure of delicious, fresh Mexican food at the finish line. I used to be an avid distance runner, and all I remember eating after the races was maybe a free energy bar. Not the case at the Carrera de los Muertos. While waiting for Chelsea to finish the race–which I’m proud to say she did in 25 minutes, placing ninth in her division–I knew something was a brewin’, quite literally, in the parking lot near the stage of the race day festivities.
tacos
tamales
atole
Wafts of chile-laden smoke led to authentic tiny tacos, like those found in Mexico, accompanied by fiery red and green salsas, fresh chopped cilantro, onion, and lime wedges. Boxes upon boxes upon boxes of free tamales were opened, their ghost-like whisps of steam beckoning the cold, exhausted runners to nosh on the warm, pillowy fingers of spongy corn and pork treats found within. Chelsea asked a friend who was photographing the revelers in traditional holiday garb if he wanted a tamale, to which he politely declined; he had already eaten three. Soothing cups of thick and starchy atole warmed cupped hands and bellies like chocolatey liquefied Malto Meal. It is safe to say that the Carrera de los Muertos nourished the souls of the living while paying homage to the souls of the deceased.
soon-to-be-tired and hungry living souls
[...] Carrera de los Muertos [...]