The word macho is a curious one. In popular culture, we associate it with acts of great strength and physical prowess – lifting heavy objects, exerting one’s force over another. Think Vin Diesel and professional wrestling. We apply it to the rest of the animal kingdom as well, to explain bizarre physical and behavioral traits that would otherwise seem senseless. Think peacock tails, lion manes, and 300-pound gorillas beating their chests.
The origins of the word, however, suggest a slightly different meaning. Macho is derived from the Spanish and Portuguese word machismo, which translates as “male chauvinism” and refers to the age-old assumption that masculinity is inherently superior to femininity. So it’s even more politically charged than our already-chauvinist culture would have us believe. Great. But before we get carried away with emotional accusations of political “correctness,” let’s take a look at another possible meaning.
In the ancient Nahuatl language of Mexico, the term macho is translated as “one who is worthy of imitation.” That’s a little better (I think). It still wreaks of competition and strength, but is somewhat less polarized by the sexes. Yay.
An interesting example of this macho culture is the consumption of spicy foods by human beings. We’ve developed a cultish fascination for the chili pepper and the itching, burning sensation it entails. Friends challenge friends to peperoncinis, pickled jalapeños, and bowls of salsa labeled “fire” and “diablo.” Some fat guy landed himself a slot on the Travel Channel, simply because he was willing to put himself in excruciating pain for the viewing pleasure of others. He also helped consolidate certain stereotypes about America, but that’s another story.
Here in Southern California, nothing says macho like the infamous habanero chili pepper. Its gnarled, orange chassis is a symbol of danger and pain, glorified as ‘Satan’s chili” on t-shirts and tiny bottles of hot sauce. According to the Scoville Scale, which measures and ranks the heat levels of chili peppers, the habanero is one of hottest in the world. It received 100,000-300,000 Scoville heat units in comparison to the jalapeño’s 4,000. Pretty damn hot, if you ask me.
Today’s recipe pays respect to the macho qualities of the habanero pepper. Unlike the rest of us, it doesn’t need to lift 600 pounds and beat its chest to prove itself. All it has to do is sit there and wait for you to (foolishly) take a bite. So if you think you’re “worthy of imitation,” go ahead. I dare you.
Ingredients:
2 habanero peppers
1 red bell pepper
1 can garbanzo beans
1 clove garlic
2 tbsp tahini (sesame paste)
3 tbsp extra-virgin olive oil
1 tbsp agave nectar (or honey)
juice of 1 lime
salt and pepper
Directions: Preheat grill to medium-high. Slice the peppers into strips and cook for 5 minutes on each side (until blackened), occasionally pressing with a spatula to extract liquid. Remove from heat, scrape off the charred skin, and place in a blender with remaining ingredients. Blend until smooth, adding salt and pepper to taste. Serve with tortilla chips or sliced veggies.
