When I married my husband and moved to Mexico, food surprisingly wasn’t one of the harder things to adapt to. In fact, I was amazed at how many subtle similarities existed between Indonesian and Mexican food, even though the two cultures don’t share any direct history.

In Indonesia and Mexico, we both use a stone grinder to prepare our sambal or salsa. There’s a tamarind-based drink in both countries: “jamu kunyit asem” in Indonesia and “agua de tamarindo” in Mexico. Even our sweet treats align sometimes—my family once tried dulces poblanos my husband brought from Mexico and insisted they had to be Indonesian!

Sambal vs Salsa: Pick Your Battle

One thing I always highlight in food conversations is the difference in how we experience spice. Indonesian sambal hits instantly—right on the tongue, fiery from the first bite. Mexican salsa, on the other hand, builds gradually, hitting you when you least expect it—like a slow burn that creeps into your stomach. It’s all about choosing your kind of spicy adventure.

Before Baby: Simple, Spontaneous Meals

Before our daughter was born, our meals were simpler and often inspired by Asian flavors. We’d just head to the local mercado, pick up fresh ingredients, and cook whatever we were craving. On weekends, I’d introduce my husband’s family to Indonesian dishes—cooking for his mom, aunts, and cousins. In return, I was slowly welcomed into the world of traditional Mexican recipes, though they often came in party-sized portions! If I craved pozole, we’d be eating it for three days.

Feeding a Tiny Human Changed Everything

When our daughter arrived, I leaned into a more Western cooking approach for her first meals—mainly for practicality. Indonesian and Mexican dishes are rich in spices and bold flavors, and I wanted to ease her in gently. Cheesy spinach pasta became her go-to comfort meal, and still is. It’s my secret weapon to sneak in veggies on busy days.

A Bigger World of Flavor

Now that she’s older, and with our recent move to Spain, our meals have become even more diverse. We still keep familiar staples—there’s always tofu in the fridge for her, and I batch-freeze cheesy spinach sauce for quick meals. We now enjoy weekly pasta or pizza nights. During our first winter in Spain, we expanded our brothy food rotation to include Korean myeok guk (a surprise family favorite!) and Japanese ramen.

With spring arriving, we’ve started exploring local cuisine. We’ve tried paella from different restaurants and developed a deep appreciation for pan de pagès. I’ve even fallen in love with pan con tomate—though I unapologetically add pickled jalapeños for that extra kick (no judgment, please!).

A Childhood Full of Flavor

I often tell my daughter how lucky she is to be growing up in a Mexican-Indonesian home, where food is already such a rich blend of culture and love. Now, being raised on the Mediterranean coast of Spain, she’s living a flavor-filled dream. Honestly, we all are.