When you miss a place that’s far away, sometimes the easiest way to go back is to eat something that reminds you of that spot. But what if the taste you long for requires ingredients that are out of season or are impossible to locate in your hometown? A sensory craving that crescendo’s to the point of aching is all it takes to create a proxy recipe.
A proxy recipe—a term I’ve just made up to explain this odd phenomena–is one that recreates a sensory memory with disparate ingredients that have very little to do with the original moment that inspired it. Because when you’re desperate, substitutions are important. Ever since leaving Ixtapa Mexico, I’ve been craving grilled, handmade tortillas and fresh-from-the-tree guacamole drizzled with limes. Though avocados may be available here in Los Angeles, there’s a cold, hard rain that’s pounding our city and I don’t quite feel up to faking the warm weather of Mexico in this bone chilling weather. Those sun-kissed flavors just wouldn’t taste the same in the cold.
But as the rain-battered trees paw the panes of my windows, I consider other flavors that evoke sandy beaches and tropical markets. For me, that’s rum, chocolate, and sweet fruit. In a flash (of lightning, it turns out) inspiration strikes: my proxy recipe is born.
