Chapter 48: Traveling Abroad Was Delicious
Chapter 48: Traveling Abroad Was Delicious
I guess I have no choice but to do it.
Even in the United States, people often made light small talk with strangers at parties.
However, unless the conversation genuinely clicked, it was often little more than a formality, and moving elsewhere after a reasonable amount of time was not considered rude.
The atmosphere at a Mexican party, on the other hand, was completely different.
They did not exchange light conversation but deep, intimate discussions. There was strong pressure to participate, and they refused to accept refusals.
There was a powerful community-centered feeling that once you attended the party, everyone there became brothers and family.
Perhaps that was why everyone naturally accepted the American standing at the center of the party beneath the spotlight.
An American with black hair, at that.
I quickly picked up one end of the velvet cloth covering the car.
“Now, everyone, please join me in the countdown!”
When Alejandro saw me take position, he seized control of the atmosphere, and all the guests began counting loudly together.
“¡Tres!”
“¡Dos!”
“¡Uno!”
I pulled the cloth firmly sideways, and the red velvet slid smoothly down the curves of the body.
At the same time, the Nash Metropolitan hidden beneath it was finally revealed.
“¡Ay, Dios mío!”
Gasps erupted among the guests.
The rounded, broad design distinctive of a 1950s automobile, combined with the pink-and-white two-tone paint, made it look like an enormous toy.
And that was precisely what appealed to Valentina, the star of today’s party.
The moment she realized what the gift was, Valentina’s face brightened.
She stood with one hand covering her mouth for a moment, then ran toward Alejandro and threw her arms around his neck.
“¡Papá!”
“Yes! Hahahahaha!”
Alejandro laughed heartily like a man who possessed the entire world.
As though they had been waiting for the moment, the people around them began taking pictures, smartphone flashes going off in rapid succession.
Valentina ran back to the car and carefully opened the door.
The interior was every bit as striking as the exterior.
The white-and-pink interior Mateo had created with divine skill carried the exterior’s mood seamlessly inside.
“Well? Do you like it?”
Alejandro asked with a deliberately relaxed expression.
“Of course! It’s the best present ever, Dad!”
Soon, the band’s music rose again, the other guests began presenting their gifts, and the second act of the party commenced.
“Noah, let’s hurry and eat.”
“I’ve been waiting for you to say that…”
The food area was divided into three main sections.
First, there was a bar near the entrance.
Guests could have light finger foods or drinks such as margaritas there. It was essentially the appetizer section.
Noah had a glass of aguas frescas there instead of alcohol.
“Hmm… It’s like fragrant water.”
To someone accustomed to American drinks that struck the tongue with carbonation and sweetness, the subtle flavor was bound to seem unusual.
Next came the beginning of the main meal: the taquiza.
(Translator’s Note: Taquiza — A Mexican taco-centered gathering or buffet where guests select from several cooked fillings, tortillas, salsas, and toppings.)
In other words, a taco buffet.
The cooks arranged various stews and stir-fried dishes in large metal pots shaped like cauldrons. When guests chose what they wanted, the food was wrapped in tortillas on the spot.
“Just a little green salsa, please.”
One precaution was not to add too much salsa at first, since every salsa had a different level of heat.
I had learned by watching the Mexican guests, who all tasted about a spoonful before adding more.
“Friend, is this your first time eating this?”
At that moment, a middle-aged man who had been watching Noah and me closely cut in from beside us.
“Yes. I’ve had tacos plenty of times, but now that I have to choose the fillings myself, I’m not sure what to get.”
“Hahaha, is that so? Then wait a moment.”
The man immediately canceled my order, expertly placed a tortilla on a plate, then piled on a generous portion of tender meat that fell apart along the grain.
“This is barbacoa. It’s usually made with lamb. It has been cooked for so long that it’ll melt the moment you put it in your mouth. Add a little of this salsa verde, made with green tomatoes…”
(Translator’s Note: Barbacoa — A slow-cooking tradition originating in the Caribbean and later developing distinct regional forms in Mexico. Mexican barbacoa may use lamb, goat, beef, or other meat cooked until extremely tender.)
(Translator’s Note:Salsa Verde — A green Mexican salsa commonly prepared with tomatillos, green chilies, onions, cilantro, and lime. Its heat level varies according to the chilies used.)
The man handed me the taco plate he had completed in an instant.
“Go on. Try it.”
“Ah, yes. Thank you.”
Without even using a fork, I stood there, picked up the taco with my bare hands, and stuffed a large bite into my mouth.
“…!”
“How is it?”
The man who made the taco asked before I had even finished chewing.
Mexicans seemed incomparably more impatient than Americans.
“It’s… really… delicious!”
I barely managed to answer while chewing the mouthful of taco.
The fresh acidity of lime, the faint sweetness of tomato, and the green, grassy aroma paired perfectly with the heavy richness of the meat.
“Heh. Isn’t it? Hey, kid. Want me to make you one too?”
Before answering, Noah glanced at me.
When I nodded, he said,
“Yes! Make it bigger than that one. Less green sauce and more meat, please.”
“What? Uh… All right! Hahahaha!”
The man made a taco nearly twice the size of mine, and Noah immediately shoved it into his mouth.
With his cheeks puffed up like a squirrel’s, he raised one thumb toward the man, who was waiting for his reaction.
The same sort of thing kept happening afterward.
When we reached the parrillada section, beef, chicken, and chorizo sausages were being grilled.
(Translator’s Note: Parrillada — A mixed assortment of grilled meats served communally. Mexican versions may contain beef, chicken, chorizo, vegetables, and other items cooked over a grill.)
(Translator’s Note:Chorizo — A seasoned sausage originating on the Iberian Peninsula. Mexican chorizo is generally fresh rather than cured and is commonly flavored with dried chilies, vinegar, garlic, and spices.)
Once again, a passing woman interfered and loaded our plates with one of everything.
Fried pork, beans cooked in lard, and grilled corn spread with butter and sprinkled with chili powder, which had once become trendy in the United States, were piled endlessly onto our plates.
For reference, neither Noah nor I had put a single thing on our own plates.
“Haha… If we stay here any longer, we’re going to take all the food.”
In Mexico, offering food was a form of courtesy.
Therefore, if the other person repeatedly refused by saying they were fine, it could sometimes be interpreted as a signal that something was wrong.
However, we could not accept food forever.
I quickly took Noah and fled toward the dining table.
“Wow. I’ve never seen anything like this.”
There had been no shortage of new things since we arrived, but this was the first time even I had seen something like this.
Unlike the round tables commonly used at American event venues, there was only one table here.
A white cloth covered a long table that looked at least twenty meters in length, and everyone attending the party sat mixed together on both sides.
“Let’s go to the far end.”
I chose a seat with as few people as possible, but it did not make much difference.
“You’re the one who built that car, right? It was incredible!”
“I heard you came from America. Which part?”
“Annyeonghaseyo!”
Naturally, everyone seated on either side of me was a complete stranger, yet they spoke to me warmly and without hesitation.
One person even greeted me in Korean.
As a result, the entire meal was somewhat hectic, and people frequently bumped shoulders or elbows.
Even so, for some reason, it did not feel particularly uncomfortable.
People around Noah kept bringing him more food because they found his appetite admirable, and without standing up even once, he emptied no fewer than five plates.
“Noah… Are you okay?”
“Hmm… Yes. I’m a little jealous of Valentina, though… But I don’t feel as bad as I used to.”
I had asked because I was worried that Noah had overeaten, but his answer was completely unexpected.
Still, judging by his expression, there did not seem to be much need for concern.
Neither for his heart nor his stomach.
After we finished the enormous meal, it was finally time to cut the cake.
The famous traditional Mexican cake made with three kinds of milk, pastel de tres leches, appeared.
(Translator’s Note: Pastel de Tres Leches — A sponge cake soaked in three milk products, usually evaporated milk, sweetened condensed milk, and whole milk or cream. Its exact origin is disputed, but it became widely popular across Latin America during the twentieth century.)
Valentina, the star of the day, cut the cake amid everyone’s applause and cheers.
The first slice was presented to Alejandro as an expression of respect and gratitude.
“This really is the best birthday. Thank you for raising me, Dad.”
“Valentina…”
Alejandro, who had smiled throughout the party, grew misty-eyed.
However, something happened next that neither Alejandro nor anyone else had expected.
“And next…”
Normally, after the first slice was cut, the staff cut the rest and distributed it to the guests.
But Valentina personally cut a second slice.
Then she picked up the plate and walked somewhere.
“Hello. I’m Valentina.”
She stopped directly in front of Noah.
Beneath the confidence of the party’s central figure, there was the fresh curiosity of something that had only just begun to bloom.
She spoke English with a Spanish accent.
“Huh? Uh… I’m Noah. Noah Reed.”
Noah, on the other hand, did not know what to do and had risen only halfway from his seat in an awkward posture.
“Whew! Valentina! That’s bold!”
“Whoa, what’s going on here?”
Everyone seated at the table shouted in surprise.
“Hmm, Noah…? Then, Noah, you eat this.”
Ignoring everyone’s attention, Valentina held the plate out in front of Noah.
“Uh, thanks.”
The tips of Noah’s ears flushed red under the sudden flood of gazes and attention.
Valentina stood there for a moment with her head tilted, seemingly waiting for Noah to say something else…
But that was the end of the conversation.
When Valentina finally returned to her seat, Noah immediately stabbed his fork into the cake as though he had been waiting for the chance.
“Wow, Jason! This is really good. The milk flavor is incredibly rich.”
He no longer seemed aware of Valentina’s flushed cheeks or the hem of her even redder dress.
“Noah… You just received the ‘first slice’ of cake. You know that, right?”
Alejandro had nominally received the first slice, but everyone there knew.
The one given to Noah was Valentina’s true first slice.
However, Noah scraped the remaining cream from the plate with his fork and replied indifferently.
“What? The first slice? Does that mean I can’t have any more?”
“Ah… Hmm…”
Not knowing what answer to give, I simply shook my head slowly with a gentle smile.
In the distance, I saw Alejandro lightly press a hand to his forehead.
The party did not finally end until nearly midnight.
After the storm-like hours passed, the music and people receded all at once like an ebbing tide.
Only colored paper fluttered in the wind across the courtyard.
At one end of the empty party table sat Alejandro, Rafael—who had arrived late because of work—and me.
For reference, Noah had already collapsed in a guest room and fallen asleep.
“Then shall we begin the second act of the party among ourselves?”
Alejandro removed the stopper from a clear glass bottle that did not even have a label yet.
It was his Tequila Don Vega.
He filled three glasses on the table, then raised one of them high.
“¡Arriba, abajo, al centro, y pa’ dentro!”
(Translator’s Note: “Arriba, abajo, al centro, y pa’ dentro” — A Spanish-language drinking toast meaning “Up, down, to the center, and inside.” The glass is moved in the corresponding directions before the drink is swallowed.)
Up, down, to the center, and inside.
It was one of Mexico’s best-known drinking toasts.
At the same time, all three of us emptied our glasses in one gulp.
“Gah…”
I vividly felt the burning liquid strike the back of my throat, flow down my esophagus, and reach my stomach.
“Well? What do you think of my tequila after tasting it for the first time?”
“The truth is, I don’t know much about alcohol…”
“Haha, there’s no need to make it difficult. He prefers hearing the impressions of ordinary people like you.”
When I struggled to evaluate the taste, Rafael stepped in at the right moment.
“Hmm… In that case, I’d say it has a strong grassy aroma. Or maybe a grassy taste. There also seems to be something earthy mixed in. Overall, it tastes sweet, but not like sugar. It’s a subtle sweetness. Like the sweetness I tasted from the back of flowers when I was a child.”
“…Oh! That’s impressive. Then what about the finish?”
Alejandro hurriedly set down his glass and leaned toward me.
“The finish… Hmm. Honestly, I don’t think it lingers very long. After swallowing, there’s a slightly bitter taste left in my mouth. How should I put it? It also seems a little salty.”
“Really? Is that so? Good grief… Rafael, where in the world did you find this man? With proper training, he could become a maestro tequilero.”
(Translator’s Note: Maestro Tequilero — A senior tequila-production specialist responsible for supervising processes such as cooking agave, fermentation, distillation, maturation, blending, and final flavor quality.)
Alejandro patted his belly in astonishment.
“What are you talking about? This man belongs in the automobile industry. I cannot let a tequila distillery steal him away.”
Rafael replied in a tone that was half joking and half serious.
“Haha, that is true. I inspected my daughter’s car earlier, and I immediately understood why you recommended him so strongly, Rafael. With a car like that, I can let my daughter drive without worrying. So…”
Alejandro refilled the three empty glasses, then placed a thick envelope between them.
“Here. This is the restoration fee I promised you. The cost of the parts was settled separately, so this is purely payment for your time and skill.”
My fingers froze when I opened the envelope.
It contained crisp bundles of hundred-dollar bills.
Even at a glance, it was at least twice the amount we had originally discussed.
There must be thirty thousand dollars here…
When I looked at him in confusion, Rafael, who had been watching from beside me, smiled with satisfaction and struck my shoulder.
“Why are you so surprised? I clearly told you that you wouldn’t be disappointed.”
“Yes… I’m not disappointed in the slightest.”
“What? Hahahahaha! That’s excellent! No one should leave my daughter’s birthday party feeling disappointed!”
Alejandro burst into hearty laughter at my bewildered response.
His voice was so loud it seemed to echo into the night sky.
The night grew deeper, and one conversation led naturally into another.
Alejandro told us how he had built a tequila empire after starting as an ordinary farmer.
Rafael talked about the classic cars he had seen that day.
I quietly listened to both men while occasionally stroking Dusty, who lay asleep beside me.
Early the next morning, we departed.
A case of Vega tequila had been loaded into the truck bed, while Noah’s stomach and my wallet were both thicker than when we arrived.
“How was your first trip abroad?”
I asked while watching Alejandro’s estate grow smaller in the rearview mirror.
Noah seemed to think for a moment before answering with a satisfied smile.
“It was really… really delicious.”
—————
[Modification Complete]
Vehicle: 1959 Nash Metropolitan
Appraisal Skill Enhanced
$Parasitic Draw Tracker$
(Translator’s Note: Parasitic Draw — Electrical current consumed while a vehicle is switched off. Excessive parasitic drain may discharge the battery and can result from damaged wiring, malfunctioning modules, or accessories that fail to shut down.)
(You can locate the source of parasitic electrical drain.)
Coins Acquired: 920
Total Coins: 23,775
—————
[Parrillada, Mexican Barbecue Section]
CC0