04/10/2024
I’ve (Rubí here) been really thinking and creating and exploring and organizing for the last several months. It has been an odd year but one that came to a full stop for, probably, the first time ever. Lower Tzununá is expanding into 2025. It’s the same everywhere on the lake. I am seeing and experiencing, yet another phase of evolution personally, here in my hood and also in the entire world.
I am mad and wretchedly broken up about so much. Hot tears have burned many times. I am also hopeful and feel my heart swell warmly seeing the families here begin to have better lives. This area was war torn and the people oppressed, stolen from and killed. It is all a work in progress. The whole damn mess.
I stick with my same simple process of attempting in my way to make things better. That is what El Colibrí, as a mission, was founded on. We came to see how we could fit in to an eco environment in a place that is dear in our hearts….especially Tony’s. He was here to see what was going on in 1989 (I think). The changes here are extreme in the place and the people.
So, today, like everyday, I woke up in the dark and got to witness this incredible thing, with this incredible human body that is cracked and stretched thin from the years. I felt the tears cool on my cheeks in the morning breeze off the lake. It is breathtaking.
As for what is happening immediately at El Colibrí - so much.
On top of working with the immediate neighbors in the give and take of ordinary life on a busy corner, we are figuring stuff out. But for now all you need to know is that the teaching kitchen and food offerings are still going.
Marta and Mia are my cooks and sisters that live with their parents in the immediate neighborhood. They are incredible. Marta began with me 3 full years ago and had only cooked on an open fire. Now she makes French bread and sauces from Asia and everything in between. Mia, the younger at 17, has been here a year and makes incredible soups and cookies. She also scrubs almost everything. These girls have learned an amazing skill set, have much more confidence in their abilities and have a much better quality of life. They earn as they learn. We’ve had a few other lake locals pass through the kitchen but these are the core of the operation. I continue to teach them both more advanced cooking methods and kitchen management every week with our newest offerings and several regular crowd favs, like the meatballs or pierogis. If interested in their delicious creations that are for sale here at El Colibri, send me a message.
We are also planning on starting up the language exchange again. Several immediate neighbors have asked for help with English and goodness knows, I can always improve my Spanish. Kekchiquel (probably spelled incorrectly) is also bandied about. All are welcome to join but we are still settling on a day that is good for most.
So there you have it. Keep your eyes open. El Colibrí is here.
