savoring every bite

Talhia is 30 years old, and works as a translation project manager as well as in social media and content creation. She resides in Paris, France with her husband Christophe, son Camille and adorable old pug, Dexter. 

What dish feels like home?

Tacos Al Pastor. Since I’m not home in California a lot my mom will ask me what I want to eat when I visit and that’s what I always request.

Most indulgent pleasure?

Chips. If I open a bag I have to finish it -laughs- I love plain Lays with lime and Valentina hot sauce.

Healthiest pleasure?

Salads with all the veggies, crunchy lettuce and everything chopped into little tiny pieces. 

Also, agua fresca - a Mexican form of juice where you blend fruit together and then add water. We made cucumber limeade and cantaloupe agua frescas recently at home and they were delicious. 

What’s your first memory relating to food?

I remember when I was young I was actually in and out of the hospital because I just refused to eat. Funny how that’s changed -laughs-

At a certain point, the doctors said “Enough. You need to be more strict with her. Feed her PB&Js just so that she can get some nutrients” At that point, my mom started to get really Mexican-mom-strict about it.

Who did the cooking when you were growing up?

Definitely, my mom, but my dad was always known as the breakfast guy. 

Growing up I thought it was because he was just really good at making breakfast, but then once I got older I learned that it was just because he was trying to take a load off of my mom on the weekends and let her sleep in. She was always up at ungodly hours, staying up really late to cook.

Do you want to learn how to cook Mexican recipes to make for your son, Cam?

I’ve tried. Even starting with the salsas, which are the basis of every meal, and it is really challenging. It’s a lot harder than it looks. A true Mexican salsa is really hard to make. I definitely want to raise him around Mexican culture, though, specifically the cuisine.

What was it like growing up in Mexican culture and around that cuisine?

Without fail, my extended family would always come together for a meal on Saturday or Sunday. I don’t know if Mexicans eat dinner, per se. We call it a comida and it’s a meal that happens around 4 in the afternoon. Then you don't have dinner after that. Instead you’ll have coffee, pastries or just a second serving of your dinner while being with your family the whole day. It’s the best.

What do you think the differences are between French culture and your Mexican-American culture in terms of eating and cooking?

Meals are a lot more formal in France. There is an entree, a dessert. People here (in France) get their one serving and that’s it. You’re an alien if you take a second serving or it’s looked at like you aren’t watching your weight. If I get a second portion, my mother-in-law will say, “attention, Talhia” which means careful. But, it’s not coming from a mean place.

Portions are a lot smaller here, too. I remember one time I was babysitting for three girls and her parents left us one personal-sized pizza. We each got one slice smaller than the size of my hand. I was hungry that night -laughs-

What has it been like to cook with your husband?

When we first met he thought that frozen hamburgers and rice were a good dinner. Sometimes he would add herbs if he was feeling fancy. -laughs- I introduced him to vegetables and I love introducing him to healthy delicious foods, in general.

What has it been like to have a baby and how has that changed your approach to food?  

We’re doing the baby-led method where we are skipping purees and going straight to solids. Purees were given to babies because they used to feed babies sooner. If you wait a little longer, babies can experience textures and flavors and work on their motor skills by feeding themselves solid food. The family can then have meals together and now he’s at the point where he can self-feed. 

What has it been like having a baby and having your body change?

It has been challenging but so much better with my husband, Christophe. He is so motivating and positive. 

I gained about 30 pounds when I was pregnant and that was seen as gaining too much weight in my pregnancy. I hadn’t been uncomfortable with my body until I gained that weight, but I know it’s an unrealistic goal to want the body I had when I was 14-18. 

My mindset is this - it took me 9 months to gain this weight and I think it should take me 9 months to lose it.

What is your approach to nourishing yourself today?

I have phases where I want to be in the kitchen 24/7. Other times I just want to snack all day, have no real meals and don’t want to cook. 

You always hear this from moms, that your kids are your priority and it’s true. Your child comes first. Whether you like it or not your life revolves around your baby once you have one. Since he is still breastfeeding I can’t eat whatever I want. It will affect him and he won't be able to get all of the nutrients he needs. That forces me to eat healthy food even when I don’t feel like it.

What do the arts of eating and cooking mean to you?

I’m nursing my son right now as we talk, and he just keeps looking at me and smiling. 

Women have such different relationships with food. I like calling it an art form, though because I think we take food for granted. People don’t take the time to make food or enjoy it. We’ve lost this sense of appreciation for it and I think it’s so important to really savor every part of what you’re eating. It’s important to savor the entire experience.

This interview has been edited and condensed for clarity and brevity.