Little quiches

Quiche

WHEN MY CHILD BRIDE is not pumping iron at the gym or jawing interminably with her sister (how women can talk), she usually is baking.

Four or so years ago, she began to sell her wares out of a basket on the main plaza of our Colonial town. She rapidly became very popular.

Words like increíble and sensacional  were heard. Selling pastries and bread on the sidewalk is common in Mexico. Some of it is good. Much is just passable.

Little is increíble.

The primary reason for this is that most vendors do it entirely for money. To maximize profits, they scrimp on ingredients. This is counterproductive, of course, but long-term thinking figures into few Mexican business plans.

Better to pocket what you can get today. Forget mañana.

My bride, however, is inspired by two things. One, of course, is to earn money, which she keeps in a separate bank account, and she does better than one might think since she only sells one afternoon a week, Saturday, and her prices are low.

The second is that she simply loves to bake. It’s a hobby. She embraces the positive feedback, which is considerable and puts a smile on her face.

She does not scrimp on the ingredients.

A few weeks ago, she added a new product. That’s it in the photo, little quiches. They are 4.5 inches across, and very tasty. They started out a bit slow because no one here knows what a quiche is, plus the natives are not adventuresome eaters, to put it mildly.

But the quiches have caught on, mostly with Gringos, becoming a popular addition to the other products such as pecan pie, banana bread, cheesecake, strawberry muffins, fig mufffins, brownies and little pies of chicken and beef.

When you marry a Mexican, you never know what you’re gonna get.

But it’s usually tasty.