Tango With Picadillo and Mojo Sauce
By Tim Hazell
Little road that time erased,The poetry of Tango lyrics is profound, the result of interdisciplinary collaborations such as the style of the Boedo group of poets. One of the most famous examples of the genre, “Organito de la Tarde” was written in 1923 by Jose Gonzalez Castillo. It is based on the theme of an old man and the languid music of his organito (barrel organ). The wooden leg of a companion marks the rhythm of the tango. The song flashes back to a misadventure involving a femme fatale. As a result, the old man is left to wander through the arrabal (outskirts) of the district. Organitos were an interesting texture added to 19th century Buenos Aires by the wave of Italian newcomers. Classic variants of the barrel and hand organ were responsible for spreading the allure of tango from its red light origins in houses of ill repute to general acceptance. They ran the gamut from simple boxes and mechanisms hanging from the neck of the player by a leather strap to gilded confections requiring the operating skills of two men. These lyrics from “Organito” evoke the somber ambiance characteristic of early Argentinian tango.
that one day saw us walk by together,
I have come for the last time,
I have come to tell you my woe.
- Tango lyrics "Caminito"
At the slow pace of an poor old manCanyengue originates from Buenos Aires patios and denoted a particular tango style popular with the lower classes. The term canyengue was also used to imply “scrappy,” or streetwise. Black populations had routinely assimilated European forms of dance along with musical trends, adapting new influences to suit their unique traditions. As the strains of early tango that had permeated the salons of metropolises such as Paris found its way to America’s dance halls it became imbued with African rhythmic elements. Tango’s verve and special body language was to propel it into the larger context of a middle class.
Giving turns to the crank
The little organ at twilight
Fills the suburb with notes
In a concert of broken glass.
A lame man marches behind
As his wooden leg
Marks the beat of the tango...
In the notes of that diminutive music
There is a vague nebulous sensation,
As if the neighborhood seemed
Impregnated with emotion.....
The music of Astor Piazzolla represents a pinnacle in the development of tango’s distinctive vocabulary and style. Jazz and classical music had long exerted an influence on popular idioms. Other forms such as Habanera, which was to add spice to early tango steps and orchestration, and Danzon had their roots in the Afro-Cuban melting pots of the Caribbean. Piazzolla had based his unique approach to composition and ensemble playing on the dark melodic characteristics of the bandoneon, the rare accordion of tango. As an instrumentalist, his formidable phrasing and speed along with revolutionary combinations adding cello and electric guitar, set him apart from his contemporaries. The inherent formalism of classic tango structure was invigorated by more fluid and daring modulations and tonal colors.
Habanera, a blend of African and Haitian trends in rhythm and movement, evolved in Cuba, becoming a sensation in countries such as Spain. “Tango Americano,” as it was dubbed, was received with enthusiasm by afficionados in Buenos Aires as well. Like lower and upper class tango, habanera had primal, earthy variations and one deemed more suitable for the privileged. The form gave tango a new twist and peculiar rhythmic emphasis. In its country of origin the term is synonymous with gusto and panache, finding extroverted release in the island’s cuisines as well as its percussive orchestrations. The following recipes are part of every home and reflect the exotic accents of Cuba’s regional fare. Their flavors evoke a rich ethnic panorama, embodying the soul of tango’s voice.
Mojo Sauce (Cuba’s National Sauce)
1 cup extra virgin olive oil10 large cloves garlic, peeled and very thinly sliced
1/4 cup onion, minced
1/4 cup cilantro, finely chopped
1/2 teaspoon ground oregano
2 teaspoons ground cumin
salt and ground black pepper to taste
1 cup fresh squeezed orange juice
1 cup fresh squeezed lime juice
1 cup water
Heat 2 tablespoons olive oil in a large saucepan.
Add prepared garlic and onion and cook 2 to 3 minutes until pale golden brown, stirring constantly.
Stir in the citrus juices, water and all dry ingredients except cilantro.
Bring sauce mixture to a rolling boil.
Remove from heat and let cool to room temperature.
Stir the cilantro into the cooled sauce mixture.
Serve in a bowl alongside main dishes as an accompaniment.
Picadillo a la Habanera (Cuban Hash)
1 lb. ground lean pork or beef1/4 lb. ground ham
1 bell pepper seeded, chopped into 1/4" pieces
1 large potato, peeled and chopped into 1/2" pieces
3 tablespoons olive oil
3 cloves of garlic, peeled and finely chopped
1/4 cup coarsely chopped olives
1 large onion, finely chopped
2 tablespoons tomato sauce
1 teaspoon white vinegar
4 eggs, fried sunny side up
1 teaspoon ground cumin
salt and ground black pepper to taste
cooked white rice
Add olive oil to a large frypan and cook meat (except the ham) thoroughly.
Add ham, onion, garlic, and bell pepper. Cook mixture till onions are translucent.
Add ground spices, tomato sauce, and vinegar.
Mix very well over medium heat until bubbling.
In another pan, fry the potato chunks till brown.
Stir in olives.
Layer on the rice, meat mixture, and top with the eggs.
Serve very hot.