LA HISTORIA DE MI
The Story of Me
Thumbprint
12 x 15 inches
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Originally, I was constructing a book that would tell the story of my heritage but with our current virtual conditions each page is scanned as its own piece of art. Each “page of artwork” has my fingerprint in it, noticeable or not. These fingerprints represent me in each piece because my heritage is an important part of me. This piece in particular is my thumbprint, drawn with words to describe me, and things that are important to me. It contains some of my favorite inspirational quotes, also the names of each piece shown in my book. My thumbprint means more to me than most people, because I feel like it represents myself and my family’s heritage/bloodline. I chose to enlarge my thumbprint to tell more about myself similar to a self-portrait but narrative in style.
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Puerto Rican Flag
12 x 15 inches
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La Borinqueña
(Himno Nacional) La tierra de Borinquén donde he nacido yo, es un jardín florido de mágico fulgor. Un cielo siempre nítido le sirve de dosel y dan arrullos plácidos las olas a sus pies. Cuando a sus playas llegó Colón; Exclamó lleno de admiración; "Oh!, oh!, oh!, esta es la linda tierra que busco yo". Es Borinquén la hija, la hija del mar y el sol, del mar y el sol, del mar y el sol, del mar y el sol, del mar y el sol. |
The Borinqueña
(National Anthem) The land of Borinquen where I have been born. It is a florid garden of magical brilliance. A sky always clean serves as a canopy. And placid lullabies are given by the waves at her feet. When at her beaches Columbus arrived, he exclaimed full of admiration: Oh! Oh! Oh! This is the beautiful land that I seek. It is Borinquen the daughter, the daughter of the sea and the sun. of the sea and the sun, of the sea and the sun, of the sea and the sun, of the sea and the sun! |
The Hibiscus
12 x 15 inches
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This is the national flower of Puerto Rico. Also known as Thespesia Grandiflora or flor de maga. When growing its seeds are grayish. These flowers grow on a maga tree and they are medium sized with dark green foliage and have large pink or red flowers. The flowers are cup shaped with 5 overlapping petals. They are found mostly near San Juan in north-eastern Puerto Rico. It is regularly found in the humid forests of Puerto Rico. Used mostly as an ornamental tree for the beauty of its very large flowers. It is also valued for its durable timber. The leaves are heart-shaped, shiny green, usually ranging in size from 2 to 8 inches long. It relies on bats and birds for dispersal. Although it is an unofficial national symbol of Puerto Rico, it is the symbol of Life, courage and rapid growth of the nation. This flower is important to me because it symbolizes being around family and being in a happy place.
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This dish was introduced originally in Spain in the 12th hundreds. The name comes from the Spanish verb empanar, and literally translates to "enbreaded". The breading is made separate from the stuffing and then later put together to be fried. This dish is important because every time my dad and I went to Puerto Rico we always went to the same place and got empanadas. The most famous place in Puerto Rico to get them is called “El Obrero” near the university of Puerto Rico.
Ingredients: 2 pounds trimmed loin or fillet of beef 4 peppercorns 2 cloves garlic, peeled 1 teaspoon whole dried oregano 2 teaspoons salt 2 teaspoons olive oil 1 teaspoon vinegar 4 eggs 2 cups bread or cracker crumbs Vegetable oil for frying |
Empanadas 12 x 15 inches
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Pina Colada 12 x 15 inches
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This is one of my personal favorite Puerto Rican drinks and is also one of the first traditional drinks I tried. The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew's morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. Many people lay claim to its invention such as being created in Old San Juan in 1954 by a bartender named Ramon “Monchito” Marrero at Caribe Hilton, a hotel in Puerto Rico.
No matter who came up with it became everyone's favorite summer treat and later known as the famous Piña Colada. A Piña Colada symbolizes being together and health in my family. It typically contains Puerto Rican Rum, but can be served without it on ice fresh beverage for all ages. Ingredients: 2 cups of ice 6 cups 48 ounce canned pinapple juice 1 can 15 ounce cream of cocconut Typicaaly contains rum To serve Marishino cherries Sliced pinapple wedges |
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This recipe specifically was one passed down from my grandmother to my father and then to me. It was one of the first Puerto Rican dishes I ever learned to cook and is one of my favorites. To cook you need two pots one with the rice, oil, and salt. The other pot contains beans, sofrito, recaito, sazon, tomato sauce and potatoes. After cooking both, the dish is served on a plate with the rice and then the beans on top like a sauce.
Traditional Puerto Rican food traces its main influences back to the Taíno people – the native Amerindians Columbus encountered in his discovery of Puerto Rico in 1493. They originated the barbacoa meat preparation method that became the modern-day barbecue. Starting in 1900, immigrants from Puerto Rico were recruited to work on Hawaii's sugar plantations. One of the plants they brought over to Hawaii was the large shrub called Gandule, which bore a bean used in many Puerto Rican dishes. Ingredients: Rice Beans (Goya) Oil Sofrito Recaito Sazón Tomato sauce(Goya) Potatoes Ham (optional) |
Rice and Beans 12 x 15 inches
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Shrimp Mofongo 12 x 15 inches
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Typically served without shrimp but personally i prefer it with shrimp. It is a puerto rican dish with fried plaintains as its main ingredient.The goal is to produce a tight ball of mashed plaintains that will absorb the attending condiments they usually contain bacon or pork cracklings inside but for this one in particular the item which is the shrimp is on top of the mofongo. Traditionally served with fried meat or chicken broth soup. Other flavors include vegetable, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.
Ingredients: 4 large green plantains 1 lb jumbo shrimp ¼ cup sofito ¼ cup tomatoe sauce ¼ cup crushed tomatoes ¼ cup minced garlic ½ cup small cubed bacon or tocino 2 tbsp olive oil ½ cup water ½ tsp cumin 1 tsp sweet paprika Salt and pepper |
ARTIST STATEMENT + BIO
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Being half Puerto Rican, my series is a variety of pieces put into a book that illustrates my culinary heritage. Working in watercolor and acrylic paint these pieces represent my Puerto Rican culture and consists of important dishes, drinks, and symbols that represent my ancestry. The dishes include Rice and Beans, Empanadas, and Shrimp Mofongo. For beverages my book contains a Pina Colada. For symbols it shows the Puerto Rican flag, the Hibiscus, and my thumbprint. Each piece contains my fingerprint in them making the pieces more personal and important to me. It is a representation of my identity.
Each item I chose stems from a tradition in Puerto Rican customs, but it also represents common dishes, drinks, and symbols I grew up with, such as food being served in a traditional bowl. One dish is rice and beans which is significant for me because many times throughout my life I would go to my dad’s and help him cook it. It was one of the first dishes I ever learned to cook. I hope my audience will understand the importance of the culture and how it is a big part of me. I believe my work is inspired by the artists who are motivated by their identities to make art. I believe by being open about my lifestyle and heritage I have overall become a more accepting person. |
Patricia Auli is a graduating senior who enjoys ceramics, painting, and Puerto Rican food. Although she is not going into an art career this fall she plans on taking a course to become a certified nurse’s assistant and to continue doing the things she loves as an artist during her free time.
Materials used in series: watercolor paint, acrylic paint, graphite and ink on watercolor paper. |
Fingerprint detail