Author: typepadtowordpress

  • Pastorelas :: The Mexican Christmas Plays

    This article, originally published at Christmastime 2007, has been extremely popular every Christmas since then.  We think you will enjoy this slightly updated version…

    Christmas_pageant_1953
    A Seattle Christmas pageant, circa 1953.  Thanks, Sandy in Seattle!

    My school put on a Christmas pageant when I was in the third grade, back in the days before the law specified generic holiday greetings and school celebrations.  Remember how Joey and Jimmy, Ralphie and Bobby, were the shepherds in their father's striped terrycloth bathrobes, the sashes tied three or four times around their waists?  Chuck got to be Joseph and that prissy little Amy got to dress in blue and white as the Virgin Mary when everybody KNEW it should have been you up there, nuzzling the Baby Jesus. 
     
    Pastorela_19th_century

    A 19th Century pastorela photograph showing Bartolo, the indolent shepherd who overslept and missed his chance to go to Bethlehem to see the Niño Dios.

    In Mexico, a Christmas pageant, like almost everything, is different from Christmas plays North of the Border.  Called a pastorela, the Mexican Christmas play is part very naughty topical comedy, part traditional drama, part Sunday school lesson, and 100% morality play.  Pastorela means pastoral, or a play that takes place in the countryside, and concerns the activities of pastores, or shepherds. First introduced to Mexico by Franciscan missionaries in the 1500's, pastorelas continued to grow in favor here.  Today the plays are one of the most popular Christmastime entertainments.  The theme portrays the eternal conflict between good and evil. The plot revolves around the pilgrimage of the shepherds to Bethlehem to see the newborn Niño Dios (Christ Child).

    The devil is not ordinarily associated with Christmas. In Mexico, however, Satanás plays a very solid role in the holiday festivities. He is actually the star!  Lucifer works all his worst wiles to detour the shepherds away from their destination.  Costumed as various alluring personages, Satan and his associate devils do their best to trick the shepherds into abandoning their journey to redemption.  At the end, Satan is trumped, good triumphs, the shepherds meet the Holy Family, and all is well.

    Mexico Cooks! recently spent a week or so looking for a pastorela to be presented at a time we could attend.  Last week, I noticed an article in the newspaper about a pastorela that was being offered that very night in Cuitzeo, a small town about an hour north of Morelia.  The title of the play (El Ermitaño.com: The Hermit.com) was intriguing, the photo of the performers in costume looked exciting, and the timing was right.  We called our friend Bunny, who jumped at the chance to accompany us to the evening performance, and we were off to Cuitzeo.

    Cuitzeo reached the status of Mexican Pueblo Mágico, the third in Michoacán, in 2006.   The requirements for the Pueblo Mágico designation are:

    • a town or city rich in tradition
    • located in an area of high interest to tourists
    • that it have a strong history
    • that it have ready access from major highways

    You'll see in this video that Cuitzeo easily meets Pueblo Mágico criteria.

    Our pastorela took place outside, on the grounds of the Ex-Convento de Santa María Magdalena, a 16th Century Augustinian convent.  We stopped first in the church to see the Christmas decorations.

    La_santsima_camino_a_beln
    Cuitzeo's 17th Century Virgin Mary wears a charming straw sombrero, carries a lace-trimmed basket, and rides a donkey as she and Joseph travel to Bethlehem.

    The presentation of El Ermitaño.com was sponsored by Adopt a Work of Art, the Michoacán Secretary of Tourism, the Cuitzeo city government, the National Institute of Anthropology and History, and the newspaper La Voz de Michoacán.  We discovered that this pastorela was not a simple country town's Christmas caprice.  It is a sophisticated, professional play of great good humor.

    According to Miguel Sabido, the creator of El Hermitaño.com, "The culture which distinguishes Mexico is both vast and rich, but it's composed of more than our country's admirable buildings.  Mexico has its greatest patrimony in its popular rituals, and its recipes like the pinole cookies that are only made here in this region, and the pastorelas.  These are Mexico's legacies and we must make a commitment to spread her traditions."

    Entrada
    The pastorela characters mounted the stage dancing, singing, and rejoicing.

    Adam_and_eve_2
    Adam and Eve were the first to take the devil's bait: Adam bit the apple and all hell broke loose.

    Cantando
    Still singing, the shepherds, in typical indigenous Purhépecha dress, started their trip to Bethlehem.

    El ermitaño (the hermit), portrayed as a post-elderly (think 200 years old) fellow, leads the shepherds (in this case, indigenous Purépecha from Michoacán) on the long trip to Bethlehem.  The Archangel Michael warns them that they'll see the devil in the disguise of famous and fascinating people.  When Satan begins to tempt the simple shepherds, they easily fall into his traps.

    Ermitao
    El ermitaño
    (the hermit) co-starred with Satan.

    Famously rival Mexican soccer teams, a drunken debauch complete with Caribbean dancers in flounced skirts and turbans, and an angelic choir are all devils in disguise.  In every encounter, Archangel Michael has to intervene to prod the shepherds on their way.  Topical jokes ran wild, references to the famous and the infamous flew, and we loved it all.

    Beln
    Finally, Bethlehem!  The Virgin Mary holds the Niño Dios as St. Joseph and the shepherds look on.

    The pastorela story was typically good conquers evil, but what a production!  Acted, danced, and sung by professionals, the morality play kept the crowd (packed into bleachers on two sides of the open stage) laughing, clapping, booing and hissing, and singing along with Mexico's treasured and iconic villancicos (Christmas carols). 

    [youtube=https://www.youtube.com/watch?v=3oxdXV7eA3Q&w=560&h=315]
    Listen to this lovely version of the villancico Los Peces en el Río (The Fishes in the River).

    Mexico Cooks! wishes everyone a very joyous New Year, filled with good health, great happiness, and many delights.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • Wait, What? You Said Piñatas at Christmas? :: Espérate, Qué Dices? Piñatas en Navidad?

    Mercado Piñata 2
    Huge piñatas ready for sale at a Mexico City market.

    Among clean ollas de barro (clay pots), plastic receptacles filled with engrudo (flour/water paste), and colorful, neatly stacked rounds of papel de china (tissue paper), Sra. María Dolores Hernández (affectionately known as Doña Lolita) sits on an upturned bucket.  Her birthday is on December 24, and she still lights up–just like a Christmas tree–when she talks about her business and her life.

    Doña Lolita con el Punto
    The last point of the star-shaped piñata is in Doña Lolita's hands, nearly ready to be glued into place. 

    "When I was a young woman, raising my family together with my husband, it was hard for us to make a good living here in Morelia.  We had eight children (one has died, but six girls and a boy survive) and we struggled to make ends meet.  My husband was a master mason, but I wanted to help out with the finances.  I knew a woman who made piñatas, and I thought, 'I can do that.'  So I started trying my hand, over 60 years ago."

    Doña Lolita Trabajando
    Doña Lolita adds another layer of newspaper to this piñata in progress.  "You can't put too much newspaper on the pot, because it will take too long to break," she explained.  "And you can't put too little on it, either, because then the first child to hit it will break it.  That's no good, either.  You just have to know how much to use."  Click on the photo to enlarge it and get a good look at the clay pot inside the paper maché.

    "The woman who made piñatas wouldn't give away her secrets, so I had to figure everything out for myself.  You should have seen me the first time I tried to make a bird's beak for a parrot-shaped piñata!  A man I knew told me to make it out of chapopote (a kind of tar), so I did.  It hardened all right, but later in the day the weather warmed up and that beak dripped down to here!  What a mess!  I finally figured out how to make the shape out of paper, but I just about broke my head thinking about it!"

    Papel de China
    The family has cut rounds of papel de china (tissue paper) that wait to be glued onto a piñata.  The black plastic bag holds strips of newspaper used for covering the clay pot to create the shape of the piñata

    Tijeras
    Doña Lolita told me about the different grades of paper used to create different styles of decoration on the piñata, and she explained different kinds of paper-cutting techniques; she's absolutely the expert.  Here, her son-in-law Fernando cuts tissue paper for fringe.  His hands are so fast with the scissors it made my head spin; he can even cut without looking.

    "In those days, the kind of clay pots we use for piñatas cost four and a half pesos for a gross–yes, for 144. In the old days, I usually sold about 7,000 piñatas every December, so you can imagine the investment I made just in clay pots.  In the 1960s, I could sell a large piñata for seven pesos.  Now–well, now the pots are much more expensive, so naturally the piñatas cost more, too.  The large ones cost 45 pesos.  This year, I'll sell about 1,000 piñatas just to break during the posadas. " 

    Piñatas en Producción
    Piñatas in various stages of completion hang from every beam in Doña Lolita's tiny workshop.

    "When my daughter Mercedes was about eight years old, she wanted to learn to make piñatas.  She'd been watching me do it since she was born.  So I taught her, and I've taught the whole family. Piñatería (making piñatas) is what's kept us going."  Doña Lolita smiled hugely.  "My children have always been extremely hard workers.  There was a girl for each part of making the piñatas.  Every year, we started making piñatas in August and finished at the beginning of January.

    Piñata Enorme
    This gigantic piñata, still unfinished, measures almost six feet in diameter from point to point. 

    "One time, we had so many piñatas to finish that I didn't think we could do it.  So I thought, 'if we work all night long, we can finish them by tomorrow morning.'  Only I couldn't figure out how to keep the children awake to work all night."  She laughed.  "I went to the drugstore and bought pills to stay awake.  I knew I could keep myself awake, but I gave one pill to each of the children.  And in just a little while, I was working and they were sleeping, their heads fell right down into their work!  What!  Those pills didn't work at all!  The next day I went back to the drugstore and asked the pharmacist about it.  'Oh no!  I thought you asked me for pills to make them sleep!' he said."  Doña Lolita laughed again.  "We finished all the piñatas in spite of those pills, but you had better believe me, I never tried anything that foolish again."

    Doña Lolita y Fernando con Oswaldo
    Doña Lolita builds piñatas with her son-in-law, Fernando Cedeño Herrera (left), her daughter Mercedes Ayala Hernández, her grandchildren and her great-grandchildren.  A close friend, Oswaldo Gutiérrez López (background), works with the family.  Her grandson Enrique, 19, says he intends to keep the family business going.

    Oswaldo en la Puerta
    Oswaldo Gutiérrez works on this piñata in the doorway of the tiny taller.  Doña Lolita has taught many people the art of creating traditional piñatas, but her family and her loyal customers say she's the best piñatera (piñata maker) in Morelia.

    "People come from everywhere to buy my piñatas.  I don't have to take them out to sell; I only sell them here in the taller.  Because they're so beautiful and well-made, all the best people in Morelia–and lots of people from other places–come to seek me out and order piñatas for their parties.  I've taught my family that our work is our pride and our heritage, and my children have all taught their children the same.  That is our legacy, our family tradition."

    Candy
    Fill the piñata with candy like these bags of traditional colación (hard candies especially for Christmas).

    Piñatas en la Puerta
    A group of Doña Lolita's piñatas, hung up for sale outside her workshop.

    But why piñatas, and why in December?  During the early days of the Spanish conquest, the piñata was used as a catechetical tool.  The body of the piñata represented Satan; each of the seven points symbolized the seven capital sins (pride, lust, gluttony, rage, greed, laziness, and envy).  Breaking the piñata equated with the triumph of good over evil, overpowering Satan, overcoming sin, and enjoying the delights of God's creation as they pour out of the piñata.  Doña Lolita's most sought-after piñatas continue the traditional style, but she also creates piñatas shaped like roosters, peacocks, half-watermelons, deer, half moons, and once, an enormous octopus!

    Anatomía de la Piñata 2
    What the piñata might contain at Christmas–but fill it with whatever you think the kids will like best!  Candies, small seasonal jícamas, sugar cane, mandarinas (tangerines) and cacahuates (fresh roasted in the shell peanuts, in season now) are all popular.  Photo courtesy Google Images.

    Now, for the nine nights from December 16 through December 24, Mexico celebrates las posadas.  Each evening, a re-enactment of the Christmas story brings children dressed as la Virgencita María (ready to give birth to her baby) and her husband Sr. San José (and a street filled with angels, shepherds, and other costumed children) along the road to Bethlehem, searching for a place to stay.  There is no place: Bethlehem's posadas (inns) are filled.  Where will the baby be born!  For the re-enactment, people wait behind closed doors at certain neighborhood houses.  The santos peregrinos (holy pilgrims) knock, first at one door, then another.  At each house, they sing a song, begging lodging for the night.  At each house, the neighbors inside turn them away in song: 'No room here!  Go away!  Bother someone else!'  Watch a lovely video filmed in Michoacán, a traditional small-town posada:   

    [youtube=https://www.youtube.com/watch?v=XmdGZ0KXQ0Q&w=560&h=315]
    I hope that one day you are able to participate in this beautiful tradition.

    Cacahuate
    In Mexico, freshly toasted cacahuates (peanuts) also stuff the piñata.  The wooden box holding the peanuts is actually a measure, as is the oval metal box.

    Ji?cama para Pin?atas 1
    Very small jícamas are also part of the Mexican Christmas piñata bounty.

    After several houses turn away la Virgen, San José, and their retinue, they finally receive welcome at the last, previously designated house.  After the pilgrims sing their plea for a place to stay, the guests assembled inside sing their welcome,  "Entren santos peregrinos…" (Come in, holy pilgrims…).  The doors are flung open, everyone piles into the house, and a huge party starts.  Traditional foods like ponche navideño (a hot fruit punch), buñuelos (a thin fried wheat dough covered with either sugar or syrup), and tamales (hundreds of tamales!) pour out of the kitchen as revelers sing villancicos (Mexican Christmas carols) and celebrate the coming of the Niño Dios (the Child Jesus).  Finally, all the children line up to put on a blindfold and take swings at a piñata stuffed with candy, seasonal fruits, and peanuts.

    Dulces en Bolsa
    This five-pound bag of hard candies shows a blindfolded (but peeking) boy ready to break open the filled piñata.  Luis Gómez, a merchant at Local 290, Mercado Independencia in Morelia, offers these and other bags of piñata candies.

    Mandarinas
    Mandarinas (tangerines) are in season at Christmastime and add to the goodies in many Mexican piñatas.

    Can?a Cortada Sin Pelar Sciene Image 1
    Caña de azúcar, sin pelar (unpeeled sugar cane) is yet another seasonal sweet that's put into many of Mexico's Christmastime piñatas.  Photo courtesy Science Image.

    Piñatas Terminadas
    The piñata, stuffed with all it will hold, hangs from a rope during the posada party.  A parent or neighbor swings it back and forth, up and down, as each child takes a turn at breaking it open with a big stick.  Watch these adorable kids whack away at one:

    [youtube=https://www.youtube.com/watch?v=XIOjDz0smFw&w=420&h=315]
    The piñata, lovely though it may be, is purely temporary.  Nevertheless, happy memories of childhood posadas with family and friends last a lifetime.  

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here to see new information: Tours

  • The Heart and Soul of Mexico: The Basílica of Our Lady of Guadalupe

    Due to COVID-19, the Basílica de Nuestra Señora de Guadalupe in Mexico City will remain closed to pilgrimages and individuals from December 10 through December 13 to avoid the throngs of devotees who want to visit La Morenita on her feast day.  How many people usually go each year, during the 24 hours of December 12?  As many as 6,000,000 people flock to visit her in that short period of time.  Is the closure protecting us from COVID-19?  Without a doubt, and so is the Virgencita.

    Basilica OLG DF
    The Basílica de Nuestra Señora de Guadalupe (Our Lady of Guadalupe) in Mexico City.  This newest Basílica was constructed between 1974 and 1976.

    Mexico Cooks! and a friend from the United States went to visit La Morenita (a common nickname for Our Lady of Guadalupe) at her Basílica in Mexico City in February, 2008.  It was my friend's first visit to the shrine and I was practically bursting with the excitement of introducing her to the heart, the very soul, of Mexico.  The extreme devotion demonstrated by the pilgrims to the Basílica, the depth of personal faith in La Reina de México (the Queen of México), and the juxtaposition of the sublime with the not-so-sublime made the  trip well worth repeating.  We're going again in just a few days. 

    First on our list when friends visit Mexico City is always the Basílica de Nuestra Señora de Guadalupe.  Once our friends here discovered that I was taking her to Mexico City, every single person's first question was, "Van a la Villa?" ("Are you going to the Basílica)" 

    To each inquirer I grinned and answer, "Of course!  Vamos primero a echarle una visita a la virgencita." (The first thing we'll do is pay a visit to the little virgin!)

    OLG incense
    Devotional pilgrimages are an everyday occurrence at the Basílica.

    The enormous Basílica de Nuestra Señora de Guadalupe in Mexico City is the second-most visited pilgrimage site in the Western Hemisphere. Its location, on the hill of Tepeyac, was a place of great sanctity long before the arrival of Christianity in the New World. In pre-Hispanic times, Tepeyac had been crowned with a temple dedicated to an earth and fertility goddess called Tonantzin, the Mother of the Gods. Tonantzin was a virgin goddess associated with the moon, like Our Lady of Guadalupe who usurped her shrine.

    Nuestra Señora de Guadalupe is Mexico's patron, and her image adorns churches and altars, house fronts and interiors, taxis and buses, bull rings and gambling dens, restaurants and houses of ill repute. The shrine of Our Lady of Guadalupe, La Villa, is a place of extraordinary vitality and celebration. On major festival days such as the anniversary of the apparition on December 12th, the atmosphere of devotion created by many hundreds of thousands of pilgrims is truly electrifying.

    Hermanas Inditas
    These young sisters dressed as indigenas peregrinas (Indian pilgrims) for el Día de Nuestra Señora de Guadalupe, celebrated every December 12.

    The story of Our Lady's 1531 appearance in Mexico is undoubtedly familiar to every person who lives in this country.

    The Tepeyac hill and shrine were important pilgrimage places for the nearby Mexica (later Aztec) capital city of Tenochtitlán. Following the conquest of Tenochtitlán by Hernan Cortez in 1521, the shrine was demolished, and the native people were forbidden to continue their pilgrimages to the sacred hill. The pagan practices had been considered to be devil worship for more than a thousand years in Christian Europe.

    On Saturday, December 9, 1531, a baptized Aztec Indian named Juan Diego set out for church in a nearby town. Passing the pagan sacred hill of Tepeyac, he heard a voice calling to him. Climbing the hill, he saw on the summit a young woman who seemed to be no more than fourteen years old, standing in a golden mist.

    Revealing herself as the "ever-virgin Holy Mary, Mother of God" (so the Christian telling of the story goes), she told Juan Diego not to be afraid.  Her words?  "Am I not here, is it not I, who am your mother?"  She instructed him to go to the local bishop and tell him that she wished a church for her son to be built on the hill. Juan did as he was instructed, but the bishop's officials did not believe him and sent him away.

    Ropa Típica, 12 de diciembre
    Typical children's costumes to be worn in processions for the Feast of Our Lady of Guadalupe.

    On his way home, Juan climbed the sacred hill and again saw the apparition, who told him to return to the bishop the next day. This time the bishop listened to Juan's message from Mary. He was still skeptical, however, and so asked for a sign from Mary.

    The next day, Juan went again to Tepeyac and, when he again met Mary, she told him to climb the hill and pick the roses that were growing there. Juan climbed the hill with misgivings. It was the dead of winter, and flowers could not possibly be growing on the cold and frosty mountain. At the summit, Juan found a profusion of roses, an armful of which he gathered and wrapped in his tilma (a garment similar to a poncho, woven from maguey cactus fibers). Arranging the roses, Mary instructed Juan to take the tilma-encased bundle to the bishop, for this would be her sign.

    When the bishop unrolled the tilma, he was astounded by the presence of the flowers. They were roses that grew only in Spain.  But more truly miraculous was the image that had mysteriously appeared on Juan Diego's tilma. The image showed the young woman, her head lowered demurely. Wearing a star-strewn mantle and a flowing gown, she stood upon a crescent moon. The bishop was convinced that Mary had indeed appeared to Juan Diego and soon thereafter the bishop began construction of the original church devoted to her honor.

    Tilma 2-08
    The original tilma worn by Juan Diego still hangs above the altar in the Basílica.  Venerated by millions of pilgrims, the maguey cactus fiber tilma shows no wear after 489 years.

    News of the miraculous apparition of the Virgin's image on a peasant's tilma spread rapidly throughout Mexico. Indigenous people by the thousands came from hundreds of miles away to see the image, now hanging above the altar in the new church.  They learned that the mother of the Christian God had appeared to one of their own kind and had spoken to him in his native language. The miraculous image was to have a powerful influence on the advancement of the Church's mission in Mexico. In only seven years, from 1532 to 1538, more than eight million Indians were converted to Christianity.

    The shrine, twice over the centuries, is today a great Basílica with a capacity for 10,000 pilgrims.  You might wonder what the word "Basílica" means: it's simply the name given to certain churches which have been granted special privileges by the Pope.

    Juan Diego's tilma is preserved behind bulletproof glass and hangs twenty-five feet above the main altar in the basilica. For 489 years the colors of the image have remained as bright as if they were painted yesterday, despite being exposed for more than 100 years following the apparition to humidity, smoke from church candles, and airborne pollution.

    NSG Llavero
    From the sublime to the not-so-sublime: these key ring-bottle openers for sale in the trinket bazaar outside the Basílica bear various images of Nuestra Señora de Guadalupe.

    The coarsely-woven cactus cloth of the tilma, a cloth considered to have a life expectancy of about 40 years, still shows no evidence of decay. Astronomers who have investigated the 46 stars on her gown say that they coincide with the position of the constellations in the heavens at the time of the winter solstice in 1531. Scientists have investigated the nature of the image and have been left with nothing more than evidence of the mystery of a miracle. The dyes forming her portrait have no base in the elements known to science.

    The origin of the name Guadalupe has always been a matter of controversy. It is believed that the name came about because of the translation from Nahuatl to Spanish of the words used by the Virgin during the apparition. It is believed that she used the Nahuatl word coatlaxopeuh which is pronounced "koh-ah-tlah-SUH-peh" and sounds remarkably like the Spanish word Guadalupe. 'Coa' means serpent, 'tla' can be interpreted as "the", while 'xopeuh' means to crush or stamp out. This version of the origin would indicate that Mary must have called herself "she who crushes the serpent," a Christian New Testament reference as well as a a reference to the Aztec's mythical god, The Plumed Serpent.

    In February 2008, Mexico Cooks! and friend took the Metrobus to La Villa, a journey of about an hour from the neighborhood called La Condesa, where we were staying with friends, to the far northern part of the city. The Metrobus left us just two blocks from the Basílica.

    OLG pope
    Pope John Paul II made five official visits to Mexico.  To many Mexicans, he continues to be the true Pope, Mexico's Pope.  This image of Pope John Paul II, protected by and devoted to Nuestra Señora de Guadalupe is found in both pictures and figures. It is still displayed in many Mexican homes.

    The street and the bridge to the Basílica are filled chock-a-block with booths selling souvenirs of La Villa. Everything that you can think of (and plenty you would never think of) is available: piles of T-shirts with the image of the Virgin of Guadalupe and that of Juan Diego, CDs of songs devoted to her, bandana-like scarves with her portrait, eerie green glow-in-the-dark figurines of her, key chains shaped like the Basílica, statues of La Virgencita in every size and quality, holy water containers that look like her in pink, blue, silver, and pearly white plastic, religious-themed jewelry and rosaries that smell of rose petals, snow globes with tiny statues of La Guadalupana and the kneeling Juan Diego that are dusted with stars when the globes are shaken.

    Photo Recuerdo Visita a la Basílica
    In front of the Basílica, you can have your picture taken next to her image and with a variety of horses.  The caption on the yellow sign reads, "A Memento of My Visit to the Basílica of Guadalupe".

    There are booths selling freshly arranged flowers for pilgrims to carry to the shrine. There are booths selling soft drinks, tacos, and candy. Ice cream vendors hawk paletas (popsicles). Hordes of children offer chicles (chewing gum) for sale. We were jostled and pushed as the crowd grew denser near the Basílica.

    Is it tacky? Yes, without a doubt. Is it wonderful? Yes, without a doubt. It's the very juxtaposition of the tourist tchotchkes with the sublime message of the heavens that explains so much about Mexico. We needed to buy several recuerdos (mementos) for friends, but we were hard-pressed to decide what to choose. Some pilgrims buy before going into the Basílica so that their recuerdos can be blessed by a priest, but we decided to wait until after visiting the Virgin to do our shopping.  When we finished shopping, we discovered that a priest was stationed in a nearby booth to bless late purchases.

    Old Basilica
    The 17th Century Basílica is sinking into Mexico City's shifting subsoil.  The new Basílica is built in the same plaza.

    The present church was constructed on the site of the 16th-century Old Basílica, the one that was finished in 1709. When the Old Basílica became dangerous due to the sinking of its foundations, a modern structure called the new Basílica was built nearby. The original image of the Virgin of Guadalupe is now housed above the altar in this new Basílica.

    Built between 1974 and 1976, the new Basílica was designed by architect Pedro Ramírez Vásquez. Its seven front doors are an allusion to the seven gates of Celestial Jerusalem referred to by Christ. It has a circular floor plan so that the image of the Virgin can be seen from any point within the building. An empty crucifix symbolizes Christ's resurrection. The choir is located between the altar and the churchgoers to indicate that it, too, is part of the group of the faithful. To the sides are the chapels of the Santísimo Sacramento (the Blessed Sacrament) and of Saint Joseph.

    That February, on an ordinary day at the beginning of Lent, we entered the Basílica as one Mass was ending and another was beginning. Thirty Masses are often celebrated during the course of any day.  Pilgrims pour in to place baskets of flowers on the rail around the altar.  People filled the pews and were standing 10-deep at the back of the church. There were lines of people waiting to be heard in the many confessionals.

    We stood for a bit and listened to what the priest was saying. "La misa de once ya se terminó. Decidimos celebrar otra misa ahora a las doce por tanta gente que ha llegado, por tanta fe que se demuestra" ("The eleven o'clock Mass is over. We have decided to celebrate another Mass at 12 o'clock because so many people have arrived, because of so much faith being demonstrated.")

    Basílica Interior
    Priests celebrate as many as 30 Masses every day of the year.

    Making our way through the crowd, we walked down a ramp into the area below and behind the altar. Three moving sidewalks bore crowds of pilgrims past the gold-framed tilma. Tears flowed down the cheeks of some; others made the sign of the cross as they passed, and one woman held her year-old baby up high toward the Virgin. Most people moved from one of the moving sidewalks to another in order to be able to have a longer visit with the Mother of Mexico.

    When I first visited La Villa almost 40 years ago, there were only two moving sidewalks. Now there are three.  Behind them was space for the faithful to stand and reflect or pray for a few minutes. The crush of visitors last February required that the space be devoted to movement rather than reflection and rest.

    Bent Crucifix 1921
    We walked to the back of the Basílica to look at a large, heavy bronze crucifix exhibited in a glass case. The crucifix, approximately 3 feet high, is bent backward in a deep arch and lies across a large cushion. According to the placard and the photos from the era, in 1921 a bouquet of flowers was placed directly on the altar of the Old Basílica beneath the framed tilma. It was later discovered that the floral arrangement was left at the altar by an anarchist who had placed a powerful dynamite bomb among the flowers. When the bomb detonated, the bronze altar crucifix was bent over backward and large portions of the marble altar were destroyed. Nevertheless, no harm came to the tilma and legend has it that the crucified Son protected his Mother.

    After a while, we reluctantly left the Basílica. With a long backward glance at the tilma, we stepped out into the brilliantly sunny Mexico City afternoon. The throngs in the Basílica atrium still pressed forward to visit the shrine.

    We stopped in some of the enclosed shops at sidewalk level and then continued over the bridge through the booths of mementos. After we bought small gifts, we moved away to hail a taxi. My heart was still in the Basílica, with our Mother.

    OLG Statues
    Take your pick: hundreds of statues of Nuestra Señora de Guadalupe await you in the shops outside the Basílica.

    The Feast of Our Lady of Guadalupe falls on December 12 each year.  Think about her just for a moment as you go about your day.  After all, she's the Queen of Mexico and the Empress of the Americas.

    How to get there once you're in Mexico City:

    • From the Centro Histórico (Historic Downtown) take Metro Line 3 at Hidalgo and transfer to Line 6 at Deportivo 18 de Marzo. Go to the next station, La Villa Basílica. Then walk north two busy blocks until reaching the square.
    • Take the Line 1 Metrobus north to Indios Verdes from any of its prior stops.  Go down the stairs on the right, go to the traffic light, and walk two blocks to the right until you get to the Basílica.
    • From the Hidalgo Metro station take a microbus to La Villa.
    • From Zona Rosa take a pesero (microbus) along Avenida Paseo de la Reforma, north to the stop nearest the Basílica.
    • Or take a taxi from your hotel, wherever it is in the city. Tell the driver, "A La Villa, por favor. Vamos a echarle una visita a la Virgencita." ("To the Basílica, please. We're going to make a visit to the little Virgin.") 

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • Caña Fest Morelia, in honor of Nuestra Señora de Guadalupe :: Morenita, Protect Us Now More Than Ever

    Everywhere in Mexico, so many events and traditions have been cancelled, postponed, or otherwise affected by the on-going worldwide pandemia.  This article, originally published in 2010, is a look back on a Morelia, Michoacán, favorite: the annual month-long festival Caña Fest (the sugar cane festival), that normally begins in mid-November and continues for a month, through December 12, the feast day of Nuestra Señora de Guadalupe.  Here's how Morelia's festival looked and sounded in 2018:

    [youtube=https://www.youtube.com/watch?v=61lVnekLR1I&w=560&h=315]
    Originally, the pandemia cancelled the fiesta for 2020.  Recently, the government announced that due to public outcry, the festival would indeed take place, but not all in one spot as it is usually scheduled.  Some stands will set up in one colonia (neighborhood), others will set up in another colonia, and still others will be relegated to other locations in the city.  Will it be the same?  No, of course not.  Nevertheless, if only ONE case of COVID-19 is prevented, it's worth the change.  Let's hope we can be back, business as usual, in 2021.  Video courtesy Youtube. 

    Enjoy these photos and reflections on past Caña Fests!

    Nuestra Señora de Guadalupe con Cacahuates
    Nuestra Señora de Guadalupe (Our Lady of Guadalupe, lovingly nicknamed La Morenita [the little brown woman]), caña (sugar cane), and fresh-roasted cacahuates (peanuts) are an annual combination in Morelia during the weeks from November 19 until the last minutes of the night of December 12, Our Lady of Guadalupe's feast day.  The Fiesta de Nuestra Señora de Guadalupe is one of the most important religious festivals in all of Mexico, celebrated in every home and every town, in every church and every heart.

    Pelando Caña
    Hundreds of tons of freshly in-season caña (sugar cane) are hand-peeled with flashing steel machetes for your eating pleasure. Every year, more than 400 vendors set up food stands, trinket stands, and booths filled with religious articles in Morelia's Jardín Morelos, on Avenida Tata Vasco, and along the Calzada Fray Antonio de San Miguel leading to the Santuario de Guadalupe.  Brightly colored children's rides and games illuminate the evening hours in the park; the fragrance of grilling meat competes with the deep smell of roasting peanuts, and the whir of the cotton candy machine pairs up with the rhythmic whack-whack-whack of the caña-cutting knife.

    Partiendo Caña
    Long sugar canes are fibrous and tough, but hand-chopped with a huge knife into bite-size pieces, caña is easy to chew.  Munch a piece until the sweet juice is gone, then discard the mouthful of straw-like fibers that are left.  Munch another, it's addictive.

    Caña con Chamoy y Chile
    A bed of freshly sliced oranges and a pile of sliced caña con chamoy make a mouth-puckering, refreshing snack.  Chamoy is a sour fruit brine that's popular for its flavor combination of vinegar, salt, and sweet fruit.

    Home-made Peanut Toaster con Carbón
    This roaster toasts about seven kilos (15 pounds) of raw cacahuates (peanuts) at a time.  The family that operates this stand had the roaster made from an oil drum, along with a metal box on legs to hold the fuel.  One of the family members turns the handle (to the left in the photo) to make sure the peanuts toast evenly, without burning. 

    Carbón
    The heat for the peanut roaster comes from carbón, Mexico's real-wood charcoal–they're not "briquets" from commercial bags!

    Toasted Fava Beans
    Raw habas (fava beans) are toasted by the same method.  Roasted habas and cacahuates are sold unsalted.

    Extractor de Jugo de Caña
    Here's a juice extractor to make you a glass of super-fresh and sweetly delicious jugo de caña (sugar cane juice).  One operator inserts the long sugar canes through the back of the dark metal rollers while another turns the handle on the wheel at the left of the photo.

    Jugo de Caña
    The juice pours onto the slanted tray, down the spout, and into your waiting plastic cup.  A 12-ounce cup of hand-squeezed juice costs ten pesos–less than one United States dollar.  

    Plato de Tacos
    Do you need some real food?  Try made-to-order tacos at one of the stands in Plaza Morelos.  The bottom pair are bistec (chopped grilled beef), the top two are carne de cerdo al pastor (marinated pork cooked on a vertical spit).  A squeeze of lime, a pinch of salt, and a sprinkle of minced cilantro and onion (and of course a spoonful of the hottest salsa you can tolerate) make these tacos delicious.

    Pambazos y Enchiladas
    Maybe pambazos, enchiladas placeras, or taquitos are more to your taste.  Everything at this stand is cooked to order on an anafre (brazier).  Mexico Cooks! is partial to a good pambazo: it's a sandwich made from an individual-sized loaf of dense white bread, sliced open and dipped in enchilada sauce, filled with picadillo (meat/potato/carrot hash), fried till the bread is just slightly crisp on the outside, and topped with shredded lettuce, diced fresh tomatoes, minced onions, grated Mexican cheese, and a salsa muy picante (really spicy salsa). 

    Pinche Crisis
    The sign asks, "What blankety-blank crisis?"  The bags of caña that this dealer offered continued at the 2009 price: 10 pesos.  The world economic situation in 2008-2009 deeply affected Mexico, but up until 2020, nothing stopped this party!  

    Corn Dogs and Chips
    Mexico has a real 'thing' for corn dogs.  Here in Mexico, they're fair (as in county fair!) food, just like they are in the United States.  They make quite a switch from a traditional pambazo, no?

    Fresas Bilingües
    For dessert, local strawberries flash frozen in Zamora, Michoacán, are partially thawed and served with cream.  You can see that the cartons are labeled both 'fresas' and 'strawberries' (for the English-language market; strawberry export is an enormous business in Michoacán.  Duero is the name of the strawberry packing company, as well as the name of the Michoacán river that runs through Zamora.  They're named for the Río Duero roars through western Spain and Portugal.

    Dulces A Granel
    Take home a bag of candies.  Pick the candy you prefer–pea-size chocoretas (mint chocolate balls), crisp-coated lunetas of chocolate, sweet and tart buttons, gummy worms or bears or frogs, and a dozen more choices– and buy as little or as much as you like.

    Niño Vestido de Indito y Su Mamá
    It's traditional for both adults and children to dress in 16th Century indigenous clothing during these December fiestas.  This beautiful baby wears painted bigotes (moustache), a tiny poncho, a sombrero de paja (straw hat), and a bright paliacate (handkerchief/scarf), all in honor of San Juan Diego, who first saw and talked with Nuestra Señora de Guadalupe in chilly mid-December of 1531. 

    I don't know about you, but I'm going to pray for the end of the pandemia and the return of Mexico's traditional festivities.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • Taquería La Tía in Uruapan, Michoacán :: 37 Years in Business and Counting!

    Uruapan Parque Nacional 1999 1
    One of the many, many waterfalls in the Parque Nacional Eduardo Ruíz, Uruapan, Michoacán.  I took this photo of the Barranca de Cupatítzio over 20 years ago, and the park hasn't changed much in all that time.

    Uruapan (ooo-roo-AH-pahn), the second largest city in Michoacán, is most famous for two marvelous things: the Parque Nacional Eduardo Ruíz, in the heart of the city, and the annual Tianguis de Artesanías Domingo de Ramos (Palm Sunday Artisans' Market), that is normally a two week event starting each year on Palm Sunday.  Uruapan, with a population of approximately 500,000, is an important economic center, in large part because of its location between Lázaro Cárdenas and Morelia.  The park, an easy walk from anywhere in downtown Uruapan, consists of about 1.7 square miles of land, much of which is pine and oak forest.  A small part of that area is open to the public, with wandering easy-to-walk paths, many, many waterfalls, and gentle slopes.  Wonderful friends took me there the very first time I visited Michoacán, in 1982.  The park hasn't changed a lot and it continues to be a delight to the senses. 

    Mujeres con Bordados
    Part of the opening parade of artisans at the annual Tianguis de Artesanías Domingo de Ramos.  The artisans parade from the Parque Nacional to the main plaza in Uruapan's center, complete with regional dress, floats, pirekuas (typical music of the Purépecha indigenous people), and town after town carrying its arts and crafts through the parade.  If you're lucky, an artisan will toss small articles made in her or his town–and you'll catch a little souvenir to bring home with you.

    The Tianguis de Artesanías Domingo de Ramos showcases as many as 1400 artisans from everywhere in Michoacán, showing and selling their work each year during the week before and the week after Easter.  The event was cancelled in 2020 due to COVID-19, but everyone is hoping that the fair will be active again in 2021.  Mexico Cooks! will let you know.
    Taqueri?a urupan mercado
    Uruapan isn't a famous destination for international tourism and much of the city is unknown territory dedicated to residential areas and big business.  The city does have many hotels, mostly for business travelers, but the hotels are always eager to accommodate tourists.  In the photo above, you see the downtown Mercado de Antojitos–a really fun market specializing in all sorts of Michoacán sit-down snacks.  

    Starting fairly recently, Mexico Cooks! has had the opportunity once or twice a month to travel with a small group to Uruapan.  We always leave Morelia in time to get to Uruapan in time for breakfast–and what a breakfast!  Our group is quite fond of tacos de guisado–and "guisado" is a tough word to translate.  Translated loosely, it's "stewy things"–like chicharrón en salsa verde, huevos revueltos con chorizo, aporreadillo, and a long list of others.   Chicharrón en salsa verde is fried pork skin in green sauce; huevos revueltos con chorizo are eggs scrambled with spicy pork sausage; aporreadillo is a local dish made with cecina (in this case, very thin dried beef), scrambled egg, and a light tomato broth flavored with chile.  There's a stand on the main avenue leading into Uruapan, on the right-hand side of a very busy street, where tacos de guisado have been the specialty since 1983–and that's where we stop for breakfast: Taquería La Tía (Auntie's Taco Stand).

    Taqueri?a La Ti?a Uruapan 6a
    The only sign is on the wall under the counter, behind the benches where diners sit and difficult to see.  The final "A" is long gone from "Taquerí–" oops!  The stand has seating for about 10 people and there is often a line waiting to sit down.  But oh, it is so worth the wait!

    Taqueri?a La Ti?a Uruapan 4a
    In the center of this trio of aproned women is doña Graciela Mercado Diego, a daughter of the founder, doña Margarita Diego Reyes.  On the left is Marisela Sánchez Mercado, who is the main cook and the tortilla maker.  On the right is Erika Sánchez Mercado, who works with her mother and sister to run the stand.  These three incredible women open the taquería Monday through Saturday from 5:00AM until noon.  Maricela prepares, with some help from her pinche (Mexican kitchen slang for the person who helps peel and chop vegetables, cut up meats, and do anything that needs to be done)–15 different freshly made guisados a day!  That's an incredible feat.  The guisados, spooned from clay cazuelas or old-fashioned enameled pans into the freshly made tortillas waiting on your plate, are uniformly delicious and the tacos are "bien servidos"–large portions.

    Taqueri?a La Ti?a Uruapan 1a
    Luisa's first taco: egg scrambled with chorizo, topped with frijoles de la olla (beans fresh from the pot).  It's mouth-watering.

    Taqueri?a La Ti?a Uruapan 2a
    My first taco: aporreadillo served atop delicious red rice.  Each of us snarfed down these first tacos and ordered one more apiece.

    Taqueri?a La Ti?a Uruapan 3a
    Luisa's second taco: chicharrón en salsa verde topped with frijoles de la olla.  I am not a fan of chicharrón en salsa, but I think I might be the only person in Mexico who isn't crazy about it.  I like my chicharrón crunchy, not sauce-y.  That's a big glass of fresh orange juice in the right top corner of the photo; we each had one, naturally sweet and newly squeezed.

    It seems that I didn't take a photo of my own second taco.  I probably ate it too fast to think about it!  All the more reason to go back to Taquería La Tía as soon as possible.

    Doña Graciela asked that I tell you that during Lent, the menu changes and is based on especialidades de la Cuaresma–Mexico's Lenten dishes.

    Taqueri?a La Ti?a Uruapan 5a
    The photo is of doña Margarita, the founding matriarch of Taquería La Tía (and doña Graciela's mother).  She had 15 children, four of whom have passed away.  Doña Margarita herself died just six years ago and is of course much missed.  She is always present in her photograph, watching over the taco stand.  Rest in peace, doña Margarita, Taquería La Tía is in good hands.

    Come with us to Taquería La Tía in Uruapan!

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  • More of Mexico Cooks! Pre-Pandemia Wanderings :: All Over Mexico, Part 2

    La Conspiracio?n Pavlova 1a 8-15-2019
    I'm sure you remember that old saying, "Life is uncertain, eat dessert first.Mexico Cooks! is a firm proponent of that–at least for beginning today's report. This sweet, delicious offering is on the menu at La Conspiración de 1809, just at the back of Morelia's cathedral.  In the photo, you see a pavlova, a crisp meringue filled with pastry cream and frutos rojos (red fruits)–in this case, Michoacán's locally grown strawberries, blackberries, and red raspberries.  Driscoll's also grows blueberries here in Michoacán.  The company leases fields from local owners and trains local workers to cultivate, harvest, and pack the berries.  Next time you're in your supermarket, take a close look at the Driscoll's label.  Many of the berries that you purchase, no matter where in the world you live, are grown just a few kilometers from Mexico Cooks!' home. Click on any photo for a larger view. 

    Puerta Santa Fe de la Laguna
    A doorway to a private home in the community Santa Fe de la Laguna, Michoacán.

    Elotes Asados Jamaica 8-9-2019 1
    Elotes tatemados (roasted young corn, still in its husk) for sale in a large Mexico City market.  

    Elotes al Vapor 8-9-2019 1a
    These are also elotes (young corn), boiled rather than roasted, for sale at the same market stand.  It's hard to choose which to buy, roasted or boiled, both are so delicious!  

    Carne Entomatado Fonda Marceva 8-9-2019
    Chambarete entomatado (beef shank cooked in a sauce of tomate verde (tomatillos), onions, chile, and other spices) until the meat is falling-off-the-bone tender.  Available daily at Fonda Marceva in Morelia's centro historico.  It's one of my favorite things on their menu–come to tour Michoacán with me, and we'll definitely eat at Marceva.  Photo courtesy my friend chef Eddie Álvarez.

    Haciendo Chicharro?n 1
    Preparing fresh chicharrón (fried pork skins) at a market booth in Mexico City.  Book a market tour with me and we'll visit this booth–and we'll have a taste of hot-from-the-vat chicharrón.  Everybody loves its crisp, greaseless texture and taste.  

    Escobetillos
    Escobetillas (stiff brushes made from plant root material bound together with thin wire), used for scrubbing dirty dishes.  Seen in a Oaxaca market.  Each one measures approximately 5"-6" in length. 

    Don Rafa Sentado abril 2019
    My longtime friend don Rafael, a copper worker in Santa Clara del Cobre, Michoacán, for 62 of his 70 years.  Yes, he started hand-hammering copper vessels when he was eight years old.  Today, he is a prize-winning grand master of the art.  In the photo, he's demonstrating a hammering technique to one of my tour groups.  Each beautiful copper item in this workshop is entirely made by hand.  Let's go! 

    Souls Burning in Hell SMA
    Souls burning in Hell, San Miguel de Allende, Guanajuato.  Wood carving.  

    Chorizo Oaxaquen?o y Longaniza 1a
    Longaniza (the long sausage without links) and Oaxaca-style chorizo, with small round links, displayed on a market stand, Oaxaca City.

    Dos Diablos Oaxaca 1
    Two little devils at once, 2019 Encuentro de Cocineras Tradicionales, Oaxaca.  Wait, what, two?  Yes, in the background is a hand dolly, known here in Mexico as a diablito, a little devil.

    Puerco Cubano Oaxaca 2a
    Puerco estilo cubano (Cuban-style roast pork).  The men on the right-hand side of the photo sit on benches and turn, turn, turn the spits until the pork is tender, juicy, and ready to serve.  I've eaten big plates of this meat every year for the last three years.  It's truly something to look forward to at the Encuentro de Cocineras Tradicionales, Oaxaca.

    Tortillas Tlaxiaco Encuentro 2019 1
    The Unión de Palmeadoras (tortilla makers' union) from Tlaxiaco, Oaxaca had a wonderful booth set up, selling hand-made Tlaxiaco-style tortillas.  Those are fiery chiles pequín, in the dish.

    Moorish Dancers San Jero?nimo Fiesta Patronal
    The fiestas patronales in San Jerónimo Purenchécuaro, Michoacán, featured Moorish dancers.  These two young men posed for me.

    San Jero?nimo Velas de Escama 1
    San Jerónimo Purenchécuaro is widely known for one of its several artesanías (handcrafts): these are velas escamadas (elaborate, hand-made beeswax candles).  These particular candles were placed at one side of the main altar in the church in San Jerónimo Purenchécuaro; other banks of candles were placed throughout the church.  Beautiful but ephemeral, the candles are meant to be burned.

    Cempasu?chil y Pata Jamaica
    Golden cempasúchil (a type of giant marigold) and wine-red pata de león (cockscomb) are Mexico's most typical flowers for Día de los Muertos.  These are for sale at the wholesale flower market in Mexico City.  

    Guasanas
    Right now and until approximately March of next year, Mexico's fresh guasanas (garbanzo beans) are in season.  Not dried, these are harvested fresh and steamed lightly in salt water.  Each pod contains two individual green, fresh garbanzos; we eat them like edamame, squeezing the garbanzos out of the pods directly into our mouths.  Some people like to douse a bagful with liquid chile (what you see in the bottle), but I prefer the clean, green taste of the guasana.

    Azul Histo?rico Nov 2019 1
    One of my favorite places to go, whether with old friends or with tourists new to Mexico City, continues to be Azul Histórico.  The food is exquisite, the restaurant itself is marvelously beautiful, and the servic
    e is always attentive.  Here, the "hostess" is a catrina, all gussied up Oaxaca-style for Day of the Dead.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • More of Mexico Cooks! Pre-Pandemia Wanderings :: All Over Mexico, Part 1

    MEB19 Luna Llena 2a
    In February 2019, Mexico Cooks! returned to live once again in Morelia, Michoacán.  It's been a joyful return, to the welcome of wonderful old friends, well-remembered streets and markets, and the beautiful colonial city itself.  I found a terrific house in Morelia's Centro Histórico, walking distance to most anywhere I need to go.  You can expect to hear a lot more from me in the months to come about the cuisines, customs, and creativity of the people of Michoacán.  The photo above is Morelia's Cathedral by the light of the full moon.

    Bella Calaca Evento Sal 1
    Workshop for creating a flavored salt.  In a volcanic stone molcajete (that's part of it, in the photo), I ground roasted maguey worms, dehydrated pineapple, sea salt, and a chile de árbol or two.  The flavor of mine was just so-so; a fellow behind me made a fantastic salt, flavored with a roasted scorpion.  Who knew!  Each of us participants got to bring our salt home in a test tube.  

    Eggs Benedict Marsala Better 1
    Late this spring, a friend and I traveled to San Miguel de Allende, where we saw friends and tried some of San Miguel's many restaurants.  My personal favorite meal was brunch at Marsala: Cocina con Acentos, a truly innovative and delicious Mediterranean niche in the center of the city.  The photo shows my plate of Marsala-style eggs Benedict, accompanied by a so-good mimosa.  In addition to a full menu of brunch choices, one is also invited to partake of the buffet of freshly baked scones, cheese biscuits, marmalades, a magnificent house-made terrine, and a number of other take-what-you want items.  I can't wait to go back!

    Charlie Among the Glass 1a
    One of the highlights of the trip to San Miguel de Allende was the opportunity to meet in person a man I have long admired from afar.  Charles Hall manages Rose Anne Hall Designs, a highly successful family business which produces mouth-blown glass items for the home, as well as the most beautiful hand-made candles in Mexico.  Under Charlie's direction, the business dedicates itself to hiring people with disabilities–or what would appear to be disabilities–but who are enabled by the opportunity to create.  Charlie is a businessman, a philosopher, and a humorist, and a wonderful human being.  

    Cocina Nico y Chayo 1
    In the lovely traditional kitchen at the home of good friends in Santa Fe de la Laguna.  It's always a privilege to be with them.

    MC Cocido Ya Esta? 7-2019
    Cocido, or caldo de res, in my own kitchen and ready to serve.  So simple, and so delicious.  

    Embarcadero San Pedro Pa?tzcuaro 1
    Embarcadero San Pedro near twilight, Pátzcuaro, Michoacán.

    Pig Head Facing Left Jamaica 1
    If you've been reading Mexico Cooks! for very long, you know that I have a strange fascination with pig heads.  The staff at this market booth are all great people and love showing off their wares.  This handsome fellow has a mouthful of alfalfa.  They are also a bunch of goofballs: they always encourage my market tour clients  to kiss the snout–and I must say that in the spirit of fun, quite a few do!

    Chairs with Plants Nov 2019 1
    These miniature chairs–about the size to seat a one-year-old baby–were all but viral on Facebook when I uploaded the photo.  Turned upside down with potted plants on the bottoms of the straw seats, the chairs make a charming entrance into my home.

    Cristina B'day Cake Cut 1
    Last–but definitely not least–was my outrageously wonderful end-of-June birthday party, with the crowning touch of this spectacular cake.  A huge shout-out to the Colegio Culinario de Morelia, to chef Joaquín Bonilla, to chef Juan Carlos Montaño, and to the crew who brought and served this marvelous creation.  Between the delicious cake, the just-right frosting, the assortment of cookies and candies–and gold leaf!–that decorated the masterpiece, party guests were thrilled and so was the birthday girl.  Such a wonderful birthday gift!  Mil gracias a todos ustedes del Colegio!

    Come back next week for a look at the rest of Mexico Cooks!' year 2019.

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  • Calabaza en Tacha :: A Sweet Winter Treat from Mexico

    Calabaza de Castilla Mercado Libre
    Looking for something different to serve for Thanksgiving?  How about calabaza en tachacalabaza de Castilla (a winter squash) cooked in a deliciously sweet syrup?  As a side dish instead of sweet potatoes–or in addition to sweet potatoes!–this Mexican-style squash is sure to be a hit with your family and guests. Photo courtesy Mercado Libre.

    María de la Luz Padilla, the marvelous woman who spoils Mexico Cooks! by doing all my housework, gave me a squash.  She brought two home from her rancho (the family farm) out in the country, one for her and one for me.  The 8" diameter squash wasn't very big, as winter squash go, but it was plenty for me.  Mari's first question, after I had happily accepted her gift, was whether or not I knew how to cook it.  "Con piloncillo y canela, sí?" (With cones of brown sugar and cinnamon, right?)  

    Mercado de Sonora Calabaza
    Here's a crosscut of a really big calabaza de Castilla.  It measures about 22" in diameter.  Mexico Cooks! photo, Mercado de Sonora, Mexico City.

    Even though I knew how to spice the squash and knew how to cut it apart, knowing and doing these things turned out to be worlds apart.  Faced with the project, I waffled and hesitated, intimidated by a large vegetable.  The squash sat on the counter for several days, daring me to cook it before it molded.  Then one of the cats toppled it over and rolled it around the counter, so I moved the squash outside onto the terrace table and gathered my nerve. 

    On Sunday, I finally decided it was Cook the Squash Day. Mari was due to arrive early on Monday morning and it had to be done before she scolded me for letting it sit for so long.  I chose pots, knives (a 10" Sabatier carbon steel chef's knife, more than 50 years old, was my go-to knife), and gathered the rest of the simple ingredients for a mise en place.

    Calabaza Partida
    The squash with the first section cut out.

    Cutting the squash in sections was the only difficult part of preparing it.  The shell of the squash is hard.  Hard.  HARD.  I was careful to keep the knife pointed toward the wall, not toward my body.  With the force I needed to cut the squash open, one slip of the knife could have meant instant and deep penetration of my entrails.  Later that night, my friend Araceli told me that her mother usually breaks a squash apart by throwing it from her home's second floor balcony onto the concrete patio!  The next morning, Mari told me that her husband had cut their squash apart with a machete.  I felt really tough, knowing that I'd been able to cut it open with just a big knife and a few pointed words.  (That's shorthand for 'the air turned blue above my counter').

    Calabaza en Trozos
    The squash, cut into sections and ready for the pot.  On the counter behind the squash is a 1930's Mexican covered cazuela (casserole), the top in the form of a turkey.

    Once I had the (expletives deleted) squash cut open, I scooped out the seeds and goop and cut it into sections more or less 4" long by 3" wide.  I did not remove the hard shell, nor should you.

    Piloncillo Cones 2 Sizes 1
    Piloncillo (raw brown sugar) cones in two sizes.  The large one weighs 210 grams; the small one weighs 35 grams.  I use the small ones in the recipe below.

    Meantime, I had prepared the ingredients for the almíbar (thick syrup) that the squash would cook in.  Mexican stick cinnamon, granulated sugar, and piloncillo (cones of brown sugar) went into a pot of water.  I added a big pinch of salt, tied anise seed and cloves into a square of cheesecloth and tossed the little bundle into the water.  The pot needed to simmer for at least three hours, until the syrup was thick and well-flavored.

    Calabaza Especias
    Clockwise from left: Mexican stick cinnamon, anise seed, piloncillo, and cloves.

    Calabaza en Almíbar
    Several hours later (after the syrup thickened well), I added the pieces of squash to the pot.  Cooking time for this very hard squash was approximately an hour and a half over a low-medium flame. 

    As the squash cooks in the syrup, it softens and takes on a very appetizing dark brown color.  Calabaza en tacha is one of the most typically homey Mexican year-round dishes for desayuno (breakfast) or cena (supper).  Well-heated and served in a bowl with hot milk and a little of its own syrup, the squash is both nutritious and filling.

    Calabaza Lista Pa'Comer
    Squash for breakfast!  On Monday morning, Mexico Cooks! served up bowls of squash with hot milk, along with a slice of pan relleno con chilacayote (bread filled with sweetened chilacayote squash paste).  Mari thought my squash was almost–almost–as good as hers.

    Calabaza en Tacha estilo Mexico Cooks!

    Ingredients
    One medium-size hard shell winter squash (about 8" in diameter)
    6 cups water
    14 small cones of dark piloncillo (coarse brown sugar)
    2 cups granulated sugar
    4 Mexican cinnamon sticks about 2.5" long
    2 pieces of orange peel 
    1 Tbsp anise seed
    1 tsp whole cloves

    Preparation
    Heat the water in a large pot.  Add the piloncillo, the granulated sugar, the orange peel, and the cinnamon sticks.  Tie the anise seed and the cloves into a cheesecloth square and add it to the pot.  Cook over a slow flame until the liquid is thick and syrupy, approximately three hours.

    While the syrup is cooking, prepare the squash.  Cut it into serving-size pieces as described above.  If the squash shell is very hard, take adequate precautions so that you do not hurt yourself as you cut it in sections.  You can always throw it from your second-floor window onto the patio!

    Add the squash pieces to the thickened syrup and simmer until the squash is soft and takes on a deep brown color.  Cool for 15 minutes or so before serving.  Re-heat for desayuno (breakfast) or cena (supper).  Serve with hot milk poured over it.

    Makes about 16 servings.

    ¡Provecho!

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  • Día y Noche de Muertos en Michoacán :: Day and Night of the Dead in Michoacán

    Unfortunately, COVID-19, in addition to causing unprecedented worldwide death, has also separated us from publicly receiving the spirits of our departed loved one during the 2020 Day and Night of the Dead commemorations in most of Mexico.  Cemeteries are closed, public spaces continue to be off-limits to the usual throngs of visitors to small town and large cities during this sacred time, and many usually highly tourisited areas in Michoacán, Oaxaca, and other areas of Mexico continue be closed to living visitors.  The dead will come, expecting to be received, but our deceased friends and relatives will be welcomed in manners different from any other year in anyone's memory. 

    Because of inability to travel to the places I'd like to show you this year, Mexico Cooks! is simply reprinting this very popular Día y Noche de Muertos en Michoacán article from earlier times.  Let's hope that in 2021 we will be able to once again enjoy the company of visitors from afar–including, first and foremost, our visitors from the más allá–the great beyond. 

    Cristina de Puro Hueso

    Remember me as you pass by,
    As you are now, so once was I.
    As I am now, so you will be,
    Prepare for death and follow me.
                       …from a tombstone

    What is death?  We know its first symptoms: the heart stops pumping, breath and brain activity stop. We know death's look and feel: a still, cold body from which the spirit has fled.  The orphan and widow know death's sorrow, the priest knows the liturgy of the departed and the prayers to assuage the pain of those left to mourn. But in most English-speaking countries, death and the living are not friends.  We the living look away from our mortality, we talk of the terminally ill in terms of 'if anything happens', not 'when she dies'.  We hang the crepe, we cover the mirrors, we say the beads, and some of us fling ourselves sobbing upon the carefully disguised casket as it is lowered into the Astroturf-lined grave.

    Octavio Paz, Mexico City's Nobel Laureate poet and essayist who died in 1998, is famously quoted as saying, "In New York, Paris, and London, the word death is never mentioned, because it burns the lips."

    Canta a la Muerte
    Tzintzuntzan, Michoacán panteón (cemetery), Mexico Cooks! photo.  These fellows sing to la Descarnada (the fleshless woman) on November 2, 2009.

    In Mexico, on the contrary, every day is a dance with death.  Death is a woman who has numerous affectionate and humorous nicknames: la Huesuda (the bony woman), la Seria (the serious woman), la Novia Fiel (the faithful bride), la Igualadora (the equalizer), la Dientona (the toothy woman), la Pelona (the bald woman), la Patrona (the boss lady), and a hundred more.  She's always here, just around the next corner or maybe right over there, behind that pillar.  She waits with patience, until later today or until twelve o'clock next Thursday, or until sometime next year–but when it's your time to go, she's right there, ready to dance away with you at her side. 

    Muertos La Santa Muerte
    November 2013 altar to La Santa Muerte (Holy Death), Sta. Ana Chapirito (near Pátzcuaro), Michoacán. Devotees of this deathly apparition say that her cult has existed since before the Spanish arrived in Mexico.

    In Mexico, death is also in the midst of life.  We see our dead, alive as you and me, each November, when we wait at our cemeteries for those who have gone before to come home, if only for a night. That, in a nutshell, is Noche de Muertos: the Night of the Dead.

    Muertos Vista al Panteo?n Quiroga
    In the lower center portion of this photograph, you can see the Quiroga, Michoacán, panteón municipal (town cemetery).  Late in the afternoon of November 1, 2013, most townspeople had not yet gone to the cemetery with candles and flowers for their loved ones' graves. Click on any photograph for a larger view.

    Over the course of the last nearly 40 years, Mexico Cooks! has been to countless Noche de Muertos events, but none as mystical, as spiritual, or as profoundly magical as that of 2013.  Invited to accompany a very small group on a private tour in Michoacán, I looked forward to spending three days enjoying the company of old and new friends. I did all that, plus I came away with an extraordinarily privileged view of life and death.

    Muertos Altar Casero Nico
    A magnificent Purépecha ofrenda (in this case, an altar in the home of beloved friends) in the village of Santa Fe de la Laguna, Michoacán. This detailed and lovely ofrenda was created to the memory of the family's maiden aunt, who died at 74. Because she had never married, even at her advanced age she was considered to be an angelito (little angel)–like an innocent child–and her spirit was called back home to the family on November 1, the day of the angelitos.  In Santa Fe de la Laguna, relatives, friends, and neighbors who arrive at the house to pay homage to a deceased person bring fresh fruit to place at the foot of the altar.  This altar filled an entire room of my friends' home.  Be sure to click on the photo to see the details of the altar. Fruits, breads, incense, salt, flowers, colors, and candles have particular symbolism and are necessary parts of the ofrenda.

    Muertos Altar Nico Detail
    Detail of the ofrenda casera (home altar) shown above. The altar included her favorite rebozo (shawl), placed just above her photograph. Several local people told Mexico Cooks! that the fruit piled on the altar tasted different from fruit from the same source that had not been used for the ofrenda. "Compramos por ejemplo plátanos y pusimos unos en el altar y otros en la cocina para comer. Ya para el día siguiente, los del altar pierden su sabor, no saben a nada," they said.  'We bought bananas, for example, and we put some on the ofrenda, and we put the rest in the kitchen to eat.  The next day, the ones in the kitchen were perfectly normal, but the ones from the altar had no taste at all.'

    Muertos La Pacanda Generaciones
    Preparing a family member's ofrenda (altar) in the camposanto in a tiny village in Michoacán. The camposanto–literally, holy ground–is a cemetery contained within the walls of a churchyard.  The candles used in this area of Michoacán are hand made in Ihuatzio and Santa Fe de la Laguna.

    Come with me along the unlit road that skirts the Lago de Pátzcuaro: Lake Pátzcuaro.  It's chilly, the puddles splash up as we drive, and the roadside weeds are damp with earlier rain, but for the moment the sky has cleared and filled with stars.  Up the hill on the right and down the slope leading left toward the lake are tiny villages, dark but for the glow of tall candles lit one by one in the cemeteries.  Tonight is November 1, the night silent souls wend their way home from Mictlán, the land beyond life.

    Muertos Campo Santo Arócutin
    At the grave: candlelight to illuminate the soul's way, cempazúchitl (deeply orange marigolds) for their distinctive fragrance required to open the path back home, smoldering copal (frankincense) to cleanse the earth and air of any remnants of evil, covered baskets of the deceased's favorite foods.  And a low painted chair, where the living can rest through the night.

    Muertos La Pacanda Ofrenda
    Watching through the night.  This tumba (grave) refused to be photographed head-on.  From an oblique angle, the tumba allowed its likeness to be made.
    Muertos Campo Santo Arócutin 2
    "Oh grave, where is thy victory?  Oh death, where is thy sting?"

    Noche de Muertos is not a costume party, although you may see it portrayed as such in the press.  It is not a drunken brawl, although certain towns appear to welcome that sort of blast-of-banda-music reventón (big blow-out).  It is not a tourist event, though strangers are certainly welcomed to these cemeteries. Noche de Muertos is a celebration of the spirit's life over the body's death, a festival of remembrance, a solemn passover.  Years ago, in an interview published in the New York Times, Mexico Cooks! said, "Noche de Muertos is about mutual nostalgia.  The living remember the dead, and the dead remember the taste of home."

    Muertos La Pacanda Velas
    One by one, grave by grave, golden cempazúchitles give shape to rock-bound tombs and long candles give light to what was a dark and lonely place, transforming the cemetery into a glowing garden.  How could a soul resist this setting in its honor?  

    Muertos Campo Santo Arócutin Better
    "Our hearts remember…" we promise the dead.  Church bells toll slowly throughout the night, calling souls home with their distinctive clamor (death knell).  Come…come home.  Come…come home.

    Muertos Viejita Aro?cutin
    Waiting.  Memories.  Prayers.  No te olvido, mi viejo amado. (I haven't forgotten you, my beloved old man.)

    Next year, come with me.

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  • Autumn in Pátzcuaro, Michoacán :: Wildflower Season and Sights at the Market

    Pa?tzcuaro Mirasoles y Milpa 1
    The area around Lake Pátzcuaro, in the state of Michoacán, bursts into wildflower bloom in late September, just as the rainy season is ending here.  The flowers are naturalized wild cosmos, known here as mirasoles ("look-at-the-sun").  Entire fields fill with swaths of these delicate flowers, turning our green countryside into a temporary sea of pink.  Behind the mirasoles is a milpa, a field of native Michoacán corn, beans, and squash.

    Pa?tzcuaro Estrella del Campo 1
    These beautiful blossoms, selling now at the municipal market in Pátzcuaro, are called estrellas del campo (stars of the field).  From the tops of the flowers to the bottom of their thin, tender stems, they measure about two and a half feet long.  Each multi-petaled bloom measure about 1.5" in diameter.  I've lived in Michoacán for a long time, but this is the first year I've seen these for sale.  We took three large bunches as a gift to a friend–at 15 pesos the bunch.  The total for a big armful of beauty was the Mexican peso equivalent of about $2.25 USD.

    Pa?tzcuaro Nanches
    Available throughout the year, the native Mexican nanche fruit is in full-blown season right now, piled high on stands around the perimeter of the Pátzcuaro municipal market and on numerous street corners all over the town.  Sold in clear plastic cups (as seen in the photo, courtesy of Healthline) or by the plastic bagful, the vendor will slather these 3/4" inch diameter fruits with jugo de limón (fresh-squeezed Key lime juice), a big sprinkle of salt, and as much highly spicy bottled salsa as your mouth can handle.  The biological name of the nanche is Byrsonima crassifolia.  The fruit is slightly sweet and mildly musty-flavored, a combination that most people love and that I regret to say is not a taste I enjoy at all.  Nanches are packed with nourishment, though–a half-cup of them will give you nearly 60% of your daily Vitamin C requirement, 41 calories, and only 9.5 grams of carbohydrates!  

    Pa?tzcuaro Ciruelas 10-2020 1
    These are jocotes (native Mexican plums), also in season now in central Mexico.  The fruit measures about two to three inches long; the flesh is bright orange and the flavor is marvelous.  Unfortunately the stone of this plum is almost as big as the entire fruit, and although you could eat it out of hand, the delicious jocote is most often made into an agua fresca (fresh fruit water) that is only available for the fruit's short season.  This little plum is replete with Vitamins A and C, phosphorous, iron, and calcium, and is said to work wonders with gum problems.

    Pa?tzcuaro Ani?s Silvestre Chayote Elote 2a
    Who wants to take a guess at what each of the green herbs (and the vegetable) is?  The elotes (tender fresh Pátzcuaro red corn) at the bottom of the photo were part of a small daily harvest brought to sell on the outdoor periphery of Pátzcuaro's market.  Just to the left of the corn, at the bottom of the photo, are some mint branches that the same vendor brought for sale.  But above the mint?  Click on the photo to enlarge it and you'll be able to tell that these are home-grown spiny chayotes.  You are probably familiar with the paler green smooth-skinned chayotes (mirliton in Louisiana, pear squash in other English-speaking locations).  The chayote has an interesting growing habit: unlike most squash, which grows as a vine along the ground, the chayote is airborne–its vines grow on overhead trellises and remind me of grapevines; the small squash hangs down from the vines.  It's an extremely versatile vegetable, taking on the flavors of what you cook it with.  Be sure to eat the soft, tender, flat, white seed–it's considered to be the prize part and is as delicious as the chayote itself. 

    To the right of the chayotes is a big bunch of wild anise, known in Pátzcuaro as anisillo.  Used to make the Pátzcuaro regional specialty atole de grano, this herb is tremendously flavorful.  In case you find some anisillo where you are, here's a recipe for atole de grano.  

    Atole de Grano
    (Fresh Anise-Flavored Corn Kernel Soup)

    Ingredients
    2 fresh ears of tender young corn
    2 cups fresh corn, cut from the cob
    1 bunch wild anisillo 
    3 liters water
    2 whole chiles perón (or substitute chiles poblano)
    1/2 pound recently ground corn masa (dough)–ask at the tortillería near you
    Salt to taste

    Garnishes
    1/2 medium white onion, minced
    Chile serrano or chile perón, minced
    Fresh Key limes, cut in half
    Sea salt

    Preparation

    1.  Clean the ears of corn, remove the silk and cut off the ends.  Cut each ear into three pieces.

    2.  Boil the corn on the cob AND the corn kernels in enough water, for an hour and a half or until the corn is tender.

    3.  Cut the stem away from the chiles, take out the seeds and veins.  Cut the chiles into small pieces.

    4.  In the blender, liquify the chiles, the anisillo, and the masa with two cups of water.  Strain and add to the pot where the corn on the cob is cooking.

    5.  Allow to boil for about 10 to 15 minutes, until the liquid is slightly thickened.

    To serve
    1.  Place sections of the cooked corn ears into each of 2 bowls.

    2.  Ladle soup and corn kernels into the bowls.

    3.  Serve with the minced onion, minced chile to taste, sea salt, and Key lime halves to squeeze into the soup.  

    Serves 2 people as a main dish, 3 as a first course.  This soup is both vegetarian and vegan, and gluten-free.

    Foto 11 Atole de Grano en Cazo
    Atole de grano, made in a cazo (large copper kettle).

    Pa?tzcuaro Chile Peron Patita de Pa?jaro Etc 1
    The vendor at this small booth at the Pátzcuaro market had an interesting variety of things for sale.  Bottom right are fresh guavas, just now coming into season.  To the left of the guavas are chiles perón (aka chiles manzano), arguably the most-used chile in this part of Michoacán.  Above the chiles perón are fresh, green chiles de árbol.  To the right are wild mushrooms known as patita de pájaro (little bird foot).  These mushrooms, growing wild in Michoacán's woods and foraged during the rainy season, make a wonderful mushroom soup.

    Pa?tzcuaro Ni?spero 10-2020 1
    These are home-grown loquats, known in Mexico as nísperos (NEE-speh-rohs).  Nísperos are local and are plentiful in markets right now.

    Pa?tzcuaro Gelatinas Yesi 10-2020 1
    Gelatin–this large cupful is called "mosaíco"–mosaic, because of its many colored cubes.  More gelatin is eaten in Mexico than in any other country of the world!  A cupful this size is usually an eat-while-you-walk snack food.  This one was made and sold from a tiny cart with no name, just to one side of the Pátzcuaro market.  The young woman selling the gelatins said her name was Yesi–I said her cart was now dubbed Gelatinas Yesi, and she laughed.

    Pa?tzcuaro Algodo?n 10-2020 1
    Just at the corner of the market, we bumped into don Rafael, who was selling–you guessed it–cotton candy.  Cotton candy HAS no season, it's always available here.  Get the blue, it will turn your lips and tongue blue as a blueberry, but just for a while.  

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