Finally, potaje de trigo is a soup with broth and any type of vegetable that is in season. The potaje I tried had carrots, onions, sweet potatoes and a special type of vegetable called chayota, which is green and grows on vines. This dish is both healthy and tasty.
My casera (landlady) showed me how to prepare gofio for breakfast. She heated the milk and then told me how to add the gofio and brown sugar. Accidentally, I added too many spoonfuls of gofio and ruined the texture, so she let me eat hers instead. At first I felt a little embarrassed, but we laughed about it later. I enjoyed the gofio, and now on cold mornings I make it for myself. I like the memory of learning to make gofio because laughing about my silly mistake was the beginning of my friendship with my casera.
I tried the potaje de trigo at a friend's house in the countryside. We all chopped the vegetables together, and I remember how fast they could peel the potatoes with knives. I had only ever used a vegetable peeler before to peel potatoes, and they tried to teach me their method. We let the soup cook for a few hours and walked around their apple farm, and then we came back to the house to eat. Sitting around the table sharing the soup we prepared together made me feel close to everyone.
