{"id":10229,"date":"2010-07-16T13:45:27","date_gmt":"2010-07-16T17:45:27","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=10229"},"modified":"2022-05-08T22:40:35","modified_gmt":"2022-05-09T02:40:35","slug":"tarahumara-barbecued-mice","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/tarahumara-barbecued-mice\/","title":{"rendered":"Tarahumara Barbecued 'Mice'"},"content":{"rendered":"

Post by Christine Frazier<\/em><\/p>\n

\"TarahumaraThank you for the overwhelmingly receptive response to the announcement of the first No Meat Athlete cookbook<\/a>!  Creating the recipes for Fuel Your Run the Tarahumara Way<\/em><\/a> was by the far the biggest culinary project I’ve ever taken on, and it’s so exciting to finally share our work with you all.<\/p>\n

Behind the scenes, there was plenty of trial and error and a lot of discussion on what pinole and chia recipes would make the final cut to be included in the book.  I had to giggle yesterday when K from Weight in Vain tweeted “What about the beer and the mice they also consume?”<\/p>\n

She’s got a point; though the Tarahumara diet consists mainly of pinole, chia, pinto beans, squash and leafy greens, Born to Run <\/em>did mention crazy all-night corn-beer ragers and the occasional barbecued mouse.<\/p>\n

Of course, neither of these are described as miracle foods for endurance running.  (Unless you count running away<\/em> from plate full of mice.)<\/p>\n

Tarahu-Mar-B-Cue, Anyone?\"Fuel<\/h3>\n

Still, after working on a project so intensely for a long time, I have to admit that I started to get a little brain-fried and silly.  As a joke for Matt, I decided to recreate the Tarahumara party experience with my own vegetarian barbecued “mice,” complete with beer and all.<\/p>\n

Well, my joke backfired because these little nuggets, now affectionately referred to in the NMA household as Tarahu-Mar-B-Cue<\/em>, turned out so freakin’ delicious.  What a shame, since there’s no place in a running-fuel cookbook for a faux-bbq-mice-and-beer-nugget, even if they are made with good stuff like pinole and pinto beans.<\/p>\n

I couldn’t stand to see something this yummy hit the cutting room floor, so even though it’s not technically running-fuel I’m sharing the recipe with you all now as a way of celebrating the release of our cookbook.<\/p>\n

Barbecued Pinole Nuggets<\/h2>\n

Ingredients:<\/em><\/p>\n