Alexandra Gomez

Alexandra Gomez

Alexandra Gomez

MADRE’s La Cocina episodes were dreamt up by Shay years ago, and came to fruition in 2021 as we all longed for friends’ kitchens during pandemic times. After a year hiatus we are thrilled to bring them back. La Cocina episodes are an editorial take on visits with friends of MADRE in their kitchens as they cook a meal. Over conversation and cooking smells, our photographer, Zoe Ching, acts as a “fly on the wall,” seeking to capture the essence of the meal, the mood and uniqueness of the subject, and the spirit of their kitchen: the heart of the home. Instead of perfection and portraiture, La Cocina episodes aim to share good vibes, nuance, and a much adored recipe. We then pair the photos with answers to some of the following interview questions, to create a finished episode that is both story and imagery. Our goal is to make art and cherish the people and the foods they love. 


It is with delight that we share our afternoon spent with Alexandra Gomez in her sunny Portland kitchen. I was lucky enough to play baby wrangler while Alexandra cooked us the most delicious, souped up beans and rice I have ever eaten. Alexandra is a Portland creative whom I met while she was still working for ARQ. We have since had the wonderful opportunity to collaborate in both of our creative endeavors. What I love about Alexandra is her ethereal warmth and her quiet strong confidence. Watching her approach motherhood with these qualities is also quite stunning. Enjoy this beautiful episode and then whip yourself up some of Alexandra's arroz y habichuelas- a perfect anytime comfort dish!

Un beso,

Shay

 


Please describe your kitchen:

When we first moved into our house ~ 3 years ago, we were told that the previous tenants had painted the walls and that if we wanted, we were welcome to paint over them. We never have. Our kitchen is warmed with buttery yellow walls and plants hanging from the windows. The old hardwood floors creak when you creep in for a midnight snack and the backsplash reminds me of a mermaid’s tail, and yet, it feels entirely peaceful. We have ceilings about 13 feet high, so the doorways are tall and proud, often a stopping point to talk and lean on in between rooms for conversation. As with most houses that aren’t technically yours, there is so much we would change, but the color of the walls, never.

What’s your style of cooking? Do you taste as you go? Do you like snacking/drinking while cooking? What is the soundtrack to your cooking?

Wine in hand, some salsa playing, and a window cracked to let the steam out. Sometimes I’ll light some jasmine incense, too. And, always, clean as you go. 


Food shopping can be a drag or a dream; where is your favorite spot to gather ingredients? 

The farmer’s market, first and foremost. After that, I’ll do New Seasons for the everyday or Providore for something special. 

 

What ingredients/staples do you always have stocked in your pantry and/or fridge?
Onion + Garlic, always.  Sweet Potato, Goat or Sheep’s Cheese, Tofu, beans, apples for snacking, and  a box of Annie’s mac n cheese (we call it ‘back-up mac’ for those nights you just need to call in back-up)


Meal plan or wing it? I try sooo hard to be a meal prepper, but it’s so hard for me! I don’t want to be bound to a pre-planned menu.


Recipe hunting: where do you enjoy finding recipes? Online? Cookbooks? Which are your go to cookbooks? Instagram and TikTok have a lot of great options, and with boundless creators. I also love the recipes in Quick + Slow and Oh She Glows. And of course, trading recipes with loved ones.


What is the kitchen task you most dread? 

Unloading the dishwasher!


What has your relationship been with food over time, has it changed? If motherhood is a part of your story, how did becoming a mother impact your relationship with food?

I have always had a complicated relationship to food - ranging from disordered eating to stomach issues to just plainly feeling uninspired. Before I got pregnant, it was fairly normal for me to not have a dedicated meal until early afternoon, tending to my to-do list before tending to myself. Pregnancy shifted my perspective, entirely. It became less about me and what I could ‘make work’ and immediately about my son and what I would require for him. Now, being a mother (and currently in the beginning solids era!), I want to raise a child that is familiar with all of nature’s bounty - flavors, textures, colors - I want to represent my guidance, too. So much of ‘parenting’ means nothing if you don’t embody what you hope to teach. 


Who would be on your imaginary dinner party guest list?

Frida Kahlo, Che, Hermanos Gutiérrez, Anaïs Nin, Carlota Guerrero, and Bad Bunny


Would you rather cook or be cooked for? Do you prefer to host or be a guest?

I’d rather be the host, but I want to be cooked for. Something about wanting to do it all, but not having to. 


MADRE’s tagline is We all eat. We all rest. We’ve asked a lot about eating, so how do you build rest into your day/week/month? A hot epsom salt bath in my clawfoot tub by candlelight, indulging in a show or film, lathering myself in body oil after for warmed supple skin. 



Here is Alexandra's recipe

 

¡Gracias Alexandra!

To find more about Alexandra:
@alexsandrawho

Photographs by
Zoe Ching