Interviewer
Diana Jimarez
Project
El Paso Folklore (English 3374)
Summary of Interview
Elidia, or more commonly known as Lily, Jimarez was born and raised in Ciudad Juárez, Mexico. She grew up in an all-women household, with the exception of two brothers and her father. Her story begins when she was a little girl helping her mother in the kitchen, noticing the tools she used to make simple dishes such as beans and rice. My mother would steal ingredients in small portions and gather them in her makeshift kitchen, where all her pots and pans were also taken, never with the intention of returning them. She taught herself how to make certain foods just by watching, observing, listening, and tasting. Her passion for cooking was deeply rooted in these early experiences. She later made her way to El Paso, Texas, with her daughter (my older sister) in search of what many hope to find when they cross the border. “The American dream.” She began working in a cafeteria that served active-duty soldiers on the outskirts of El Paso, far from where we were living at the time. She didn’t quite enjoy the job itself, but she appreciated being surrounded by other cooks and the fast-paced environment. Her role wasn’t just to serve food, but she had to cook dishes she often found boring or lacking flavor. Still, she found ways to make them her own, sometimes seasoning the food a bit more or adding what we call in our culture sazón. Even after working long hours and coming home exhausted, she somehow managed to cook for her family. One of the dishes she made was green enchiladas. Her enchiladas were simple, but delicious. She would start by boiling tomatillos and chiles together, adjusting the amount depending on how spicy she wanted the salsa. She’d then move on to shredding the chicken she had me boil throughout the day, often asking me for help, only to tell me I wasn’t doing it correctly and finishing it herself. Afterward, she blended the tomatillos and chiles with cilantro, garlic, and a little water, but not too much, or the salsa would be too watery. She would already have the shredded cheese out, the corn tortillas warmed and dipped in oil so they’d be easier to fold, and her pan ready for plating. I vividly remember her making them one time when my sister had come home after deployment. There was nothing but love in her hands and, I imagine, happiness in her heart as she cooked for her daughters.
My mother cared about feeding us and proving that she could make the dishes we saw in cooking programs or recipe books. Cooking was her way of showing affection and cheering us up with our favorite meals. She believes her food is deeply rooted in her culture and often reflects on the life she left behind. She talks about how her family is still represented through her dishes and how it’s important to bless the food so it tastes better. Her story doesn’t only signify her love for food and cooking, but it provides a sense of identity grounded in what she values most. Since she feels connected to her dishes in a way she has never connected with anything else, the kitchen has become her sanctuary, a place where she expresses who she is as a mother, a cook, and an individual. Her story would not be complete without acknowledging her strength, drive, and creativity. All qualities that have shaped her daughters into the people they are today.
Date of Interview
11-22-2025
Length of Interview
50 minutes
Listen to the Interview
Tape Number
No. 1807
Transcript Number
No. 1807
Interview Number
1807
Terms of Use
Open
Recommended Citation
Interview with Elidia (Lily) Jimarez by Diana Jimarez, 2025, "Interview No. 1807," Institute of Oral History, University of Texas at El Paso.
Comments
Student Created