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A View Through the Tiger’s Eye

Chicken Adobo 8

By Tim Hazell

Movements throughout the art world shifted from Paris to New York during the years immediately following World War II. Editors and publishers of major periodicals were focusing on new trends. The Tiger’s Eye represented a collaboration between the husband and wife team of writer Ruth Stephan and painter John Stephan.

Taking its name from William Blake’s famous poem, this journal became a widely respected medium for visual arts, poetry, and prose from 1947 to 1949. Members of the Latino avant-garde and American abstract expressionists were featured as new luminaries alongside more established artists and intellectuals who had previously achieved world renown, legitimizing the bounty of a new generation.

State-approved writers had become outmoded. Octavio Paz and his contemporaries brought transrational imagery to a demanding and literate public as The Tiger’s Eye and other pivotal magazines incorporated leaders of this risk-embracing “modernista” wave into the expressionist circle. In his pungent “Summit and Gravity,” the poet’s verse blooms amongst dynamic landscapes:


You are dressed in red

You are the seal of the scorched year,

The carnal firebrand, the star fruit.

In you like sun, the hour rests

Above an abyss of clarities.


Modernism in Latin America was characterized by new relationships with materials and techniques. The Tiger’s Eye represented the new multimedia wave, creating unity while celebrating diversity. In doing so, this lens of postwar transformation and redefinition profiled artists who were cross-referencing disciplines, tapping into the energy from each other’s shared experiments and spreading their gospel to an international forum.

Mexican modernismo was a reaction against bourgeois conformity, chauvinism, and materialism in Western society during the early twentieth century. Critiques of women’s art, literature, poetry, and scientific innovations in particular barely concealed condescending attitudes of machismo. Women in pursuit of higher education and unconventional careers were frequently evaluated from the standpoint of their relationships with either Guadalupe or Malintzin, the multilingual consort of Hernán Cortez.

This classic Chicken Adobo recipe is derived from the original Spanish adobar, which denotes marinade, sauce, or seasoning. Meat and vegetable adobos are popular in Filipino and Latin American cuisine. Delicious served over rice!



2 tbsp oil

1-3 pound chicken cut into pieces or drumsticks and thighs

1 large onion, quartered and sliced

2 tbsp minced garlic

2 bay leaves

1/3 cup balsamic vinegar

2/3 cup light or low-sodium soy sauce

2 tsp brown sugar

2 tsp garlic powder

2 tsp black pepper

Garnish: Lime wedges and chopped spring onion


Heat oil in a large skillet over medium-high heat. Fry chicken pieces until golden brown on both sides. Remove and stir in the onion, garlic, and bay leaves, cooking gently until softened and browned. Pour in vinegar and soy sauce. Season with sugar, garlic powder, and black pepper. Add the browned chicken, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken is tender, about 45 – 60 minutes. Serve topped with chopped spring onion and lime wedges.


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