Author: typepadtowordpress

  • Mexico’s Main Meal of the Day: Comida–In Various Forms

    Chicharro?n Recie?n Hecho Jamaica
    Freshly made chicharrón (you might know it as pork rinds).  Chicharrón is frequently broken into small-ish pieces and served (instead of totopos [corn chips] with guacamole as an appetizer before comida, Mexico's main meal of the day.  Try it sometime, it's delicious.

    Mexico's main meal of the day is comida, which is eaten sometime between two and five o'clock in the afternoon.  Prime time for comida is three o'clock; in many places all over the República, businesses still respect the old-time rule that closes business doors during mid-afternoon meal time.  In fact, unless the business mentions that it observes horario corrido (continuous work day) you can assume that from two until at least four in the afternoon, its doors are closed to business.  Our normal workday is from 10:00AM to 2:00PM and from 4:00PM to 8:00PM.

    Azul Histórico 5 Crema de Cilantro
    Crema de cilantro (cream of cilantro soup).  The soup course, which can be a caldo (clear broth), a consomé (another kind of clear broth, usually chicken), or a crema (cream soup), comes after the entrada

    El Portalito Menu? Colgado
    At the late, lamented Restaurante El Portalito in Mexico City, Mexico Cooks! usually ordered either the "menú sencillo" or the "menu ejecutivo".  Click on the photo to enlarge it–what deals these meals were!  Each of them included a freshly made agua fresca of the day, as well.  My particular favorite was melón (cantaloupe).

    El Portalito Agua de Melo?n
    El Portalito agua fresca de melón.

    In cities and towns all over Mexico, you'll find fondas, comida económica, and comida corrida restaurants.  All of these small, usually family-run restaurants specialize in full meals that stoke your furnace for the rest of your workday and beyond.  In addition, in many cities there are high-end restaurants that specialize in comidas for professional and business lunches, others that are designed for the ladies-who-lunch trade, and still other, family-style restaurants that invite everyone from the oldest great-grandpa to the newest newborn to enjoy time together.

    Amecameca Ensaladas Varias
    A variety of prepared salads for sale in a market.  Sold by the kilo or portion of a kilo, these salads are meant to be taken home and eaten along with your comida.

    Encuentro Mole con Pollo
    Mexico's signature mole con pollo (mole with chicken) is always popular for the platillo fuerte (main dish) at a comida, whether served at home or in a restaurant.  Many regions of the country have special mole recipes; some, like the mole poblano found in Puebla or the mole negro that comes from Oaxaca, are very well known.  Others, especially some from the state of Michoacán, are less well known but equally delicious.

    Albóndigas en el Plato
    These Jalisco-style albóndigas (meatballs) are traditional and typically served as a platillo fuerte for comida, along with their delicious sauce, a big helping of steamed white rice, a garnish of avocado, and a tall stack of tortillas.

    Many soon-to-be-visitors to Mexico write to me saying something like this: "I want to plan for breakfast in the hotel and a meal in such-and-such a restaurant at lunchtime.  Then we want to go for dinner at such-and-such restaurant."  Unless you are a professional eater–and I know that some of you are!–it's difficult to fit all of that food into one day, given the times of day that meals are usually eaten here.  If you're having breakfast at your hotel, many of the available dishes will look like those featured here last week.  They're very, very filling.  Just a few hours later, it's time for comida, an even more filling meal when eaten in a restaurant.

    Carne y Salsa Listo para Hornear
    Carne de cerdo en salsa verde (pork in green sauce) is a typical home-style dish (in this instance, just being put into the Mexico Cooks! oven) often served for comida.  Of course it is preceded by an appetizer, a soup, and perhaps a salad; it's accompanied by red or white rice, refried beans, and a stack of tortillas–and followed by dessert!

    Lonche de pechuga de pollo
    Lonche de pechuga de pollo (cold chicken breast sandwich, garnished with lettuce, tomato, and pickled chiles jalapeños).  This kind of sandwich is neither lunch nor comida.  Photo courtesy Big Sky Southern Sky.

    Loncheri?a
    Photo courtesy Lonchería San Ignacio.  The awning offers lonches de guisado (one of many stew-like preparations), de pierna (pork leg), de jamón (ham), de panela (a soft, white cheese), and de queso de puerco (head cheese).

    "Lunch" as it is eaten in the United States or elsewhere does not exist in Mexico.  You might see a restaurant sign reading "LONCHES" or "LONCHERÍA", but the words refer to a kind of cold sandwich known as a 'lonche', not to a place where you can have lunch–although a lonche late in the morning would be great!  A lonche can be eaten at any old time–between meals, instead of meals, before or after a movie, and so on.

    Quiroga Taco de Carnitas
    One taco–I swear to you, ONE taco–of Michoacán carnitas: huge chunks of pork, boiled in freshly rendered lard until the pork is fork-tender with crisp, chewy outsides.  Coarsely chopped and served by the platter, ready to stuff into hot-off-the-fire tortillas and top with minced onions, chopped cilantro, super-spicy salsa, a sprinkle of sea salt and a squeeze of lime, carnitas can be a rustic and delicious comida all on their own.

    Gelatina Pinar
    Gelatina is a common light dessert, particularly with a comida corrida (think of the old-time blue plate special: everything from soup to dessert for one price. 

    Flan Napolitano
    On the other hand, you will almost always have room for a slice of old-fashioned creamy flan.

    Next week, we finish our day of Mexico's meals with cena–supper!

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

  • How Does Mexico Organize Its Meals? First, Let’s Have Desayuno (Breakfast)

    Mexico Cooks! receives many, many inquiries from foreigners planning a vacation in Mexico: "Where should I go for lunch?"  "What's a good time to go out for supper?"  "I want to eat lunch at (X high-end restaurant with a 12-course tasting menu) and supper at (Y restaurant with an 8-course tasting menu).  Will that work?" 

    When I answer that the concepts of "lunch" and "supper" really don't exist in Mexico as one knows those meals, particularly in the USA or Canada, people are shocked.  Some come and try to acclimate to the Mexican way of eating, and others write to me later to say, "No wonder there was no one in the restaurant when my family was there at 6:30PM!  We thought it would be bustling, but no.  When we were finished with our meal, at about 8:30PM, people started arriving.  You were right!"  

    Let's talk about mealtimes in Mexico, starting with breakfast.

    Classic American Breakfast Cold Cereal
    A typical breakfast in the USA, circa 1950s: unsweetened cereal topped with sugar, a banana–often cut up into the cereal–and milk, poured over the cereal.  Many people in the USA and Canada still start the day with something similar.

    Susana's Corunda  Pa?tzcuaro
    The corunda is a regional tamal from Michoacán.  This modern-style corunda is filled with cream cheese and strips of roasted chile poblano, and then topped with Mexican table cream and a sauce made of chile perón (a local, Michoacán-grown chile).  This makes a great desayuno when accompanied by a cup of hot atole, made either with fresh guava or fresh blackberry.

    People in Mexico frequently eat two morning meals. The first is desayuno, which comes from the root word ayunar, to fast.  Desayuno literally means "I un-fast" and is ordinarily eaten first thing in the morning, maybe before work while you are standing in the pre-dawn kitchen thinking about the coming day on the job or gobbled while you are hurrying the kids into their school uniforms.  This breakfast consists of something quick and simple or a smear of yesterday's frijolitos refritos on a leftover tortilla, washed down with a glass of fresh orange juice; a pan dulce fresh out of the oven from the corner bakery, accompanied by a cup of milky Nescafé (Mexico's ubiquitous instant coffee).  It's just enough to help your brain kick into gear.

    Calabaza Lista Pa'Comer
    This Mexico Cooks! desayuno includes home-made calabaza en tacha, ready to be bathed in hot milk–plus a slice of pan relleno con chilacayote (bread filled with sweetened chilacayote squash paste), served with fresh juice or coffee.

    Molletes
    At home, Mexico Cooks! occasionally prepares molletes, an old-time family favorite.  I grill a bolillo (a dense-textured and crusty white bread roll), add a thick smear of chile-spiced refried beans, and top them with huevos volteados (over-easy eggs).  With a fresh fruit accompaniment, this almuerzo is really stick-to-your-ribs.

    Around 10:30 or eleven o'clock in the morning, when the stomach starts to require something more substantial to keep the body going, many people take a break for almuerzo.  There really is no adequate word in English for this meal.  It's not breakfast and it's not a snack, and it's really not brunch, either.  Almuerzo is typically a larger meal than desayuno.  Workers on a construction job, for example, often stop work, build a little fire, and heat up yesterday's leftovers that they've brought along in a 'tupper'–the generic word for a covered plastic container.  Warmed-up leftovers, a stack of tortillas, and a fresh-made pot of coffee keep the girders going up. 

    El Portalito Enchiladas Verdes Abiertas
    Another really hearty almuerzo: a plateful of enchiladas verdes con pollo deshebrado (enchiladas with shredded chicken in green sauce) topped with finely grated white cheese and minced onion, accompanied by a guarnición (side) of refried beans.

    Pátzcuaro Breakfast
    Here's another typical almuerzo in Mexico: chilaquiles verdes (fried tortilla strips simmered in green sauce), topped with grated white cheese and thinly sliced white onions, then crowned with huevos al gusto (eggs however you like them).  Add a side of frijolitos refritos, a plate of ripe seasonal fruit, a warm-from-the-oven bolillo, either salsa or butter for the bread, and a great cappuchino, all served on a sunny terrace.  Heaven…

    Next week, next meal!  Comida, Mexico's main meal of the day, coming up.  We'll save your place at the table. 

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

     

  • Purhépecha Creation Legend :: Lo Que el Lago Me Contó :: What the Lake Told Me

    Lake Pa?tzcuaro Getty Images Michael Ochs
    Fishermen on Lake Pátzcuaro.  Photo by Earl Leaf (1952), Michael Ochs Archives, courtesy Getty Images.  Unless otherwise noted, all photos copyright Mexico Cooks!.

    Mexico's state of Michoacán is a patchwork of cool pine-forested mountains bathed in freshwater streams and lakes, rocky surfers' paradises along the Pacific Ocean coast, and the Tierra Caliente, the hot, dry lowlands.  The indigenous Purhépecha population, the largest of the four indigenous communities who live in this state, still retain many of their traditions and customs in today's 21st century life.  

    In the beginning, nothing existed. Everything was total darkness. Nothing was heard, nothing was seen, nothing moved. Everything was a great circle, without beginning and without end. Much time passed. Finally from the depth of the nothing and the darkness came a tiny ray of light. The small light ray grew until it formed a huge ball of fire which illuminated the darkness. From that great fire rose up Kurhikaueri, the giver of fire, who overcame the darkness with his enormous force of light.  The father of the sun.

    Their kingdom, centered in the town of Tzintzuntzan on the shores of Lake Pátzcuaro, is said to have been an advanced and prosperous civilization as early as 900 A.D.

    Less is known anthropologically about the historical antecedents of the Purhépecha than about any other important Mexican group (the Olmecs, the Toltecs, and the Aztecs, for example).  The Purhépecha had no written language and therefore kept no written record of their lives, culture, or activities.  All of their history is extrapolated from post-first contact documents written by the Spanish.  The Purhépecha language was established long before the arrival of the Spanish and is in no way related to any other indigenous language of Mexico–or to any other language in the world.

    When the great collision occurred between the dark and the fire, four huge rays of light arose which were separated into four different points.  Where each ray of light ended, four stars remained as permanent signs and four rays remained as the four paths which divided the newborn Universe.

    In the early 1500s, the Lake Pátzcuaro basin had a population between 60,000 and 100,000 inhabitants spread among 91 separate settlements ranging over 25,000 square miles.  Purhépecha government was strong, with effective social, economic, and administrative structure.  A strong religion with many gods and goddesses underlay and supported the society.

    UNESCO Flor de Calabaza por Roset
    Purhépecha woman selling flor de calabaza (squash flowers) from a wheelbarrow in Paracho, Michoacán.

    What happened to the Purhépecha and their strong kingdom?

    On February 23, 1521, the first Spanish soldier appeared on the borders of Michoacán.  Even before this, however, the effects of the Spanish invasion had begun to be felt among the Purhépecha.  The previous year, a slave infected with smallpox had come ashore after crossing the Atlantic Ocean with the army of Spaniard Pánfilo de Naravaez and had triggered a widespread and disastrous smallpox epidemic.

    Tzuiangua, the Purhépecha calzonci (king) died in the smallpox epidemic of 1520.  Measles and other diseases came along with the earliest Spaniards and led to further reductions in population.  Partly as a result of these catastrophes, the young, newly-invested calzonci Tzintzicha Tangaxoana chose to accept Spanish sovereignty when the first Spanish soldiers arrived, rather than suffer the fate of Tenochtitlán, the grand Aztec pyramid city located near present-day Mexico City.  As evidence of his submission, he accepted baptism and brought Franciscan missionaries into the region under his protection.

    It is unclear whether the new young king did not fully understand the Spaniards' intentions and how their system worked, whether he thought he could pull the proverbial wool over their eyes, whether he was poorly advised, or some combination of the three.

    The Spanish had intended to allow him to keep some symbolic measure of autonomy for himself and his empire as a reward for his cooperation.  However, when the Spanish discovered that he was continuing to receive tribute from his subjects, they had him executed.  On February 14, 1530, the last native king of the Purépecha was put to death at the hands of the conquerers.

    Biblioteca Gertrudis Bocanegra
    So begins the mystical creation history of the Purhépecha people and Lake Pátzcuaro, the center of their spirituality.  Still numerous and active in the modern world, the Purépecha maintain much of their supernatural culture  in spite of the intrusion of globalization and the present-day world.  The mid-20th Century, Mexican-Irish muralist Juan O'Gorman painted the history of the Purhépecha nation in the Pátzcuaro public library, still open on the Plaza Gertrudis Bocanegra (Pátzcuaro's small plaza).  The mural depicts O'Gorman's vision of pre- and post-Spanish invasion Purhépecha life.

    Just at this moment, Kurhikaueri began to work intensely with his light-filled hands.  He molded a sphere from a ray of light, he hung it in space, and gave it the mission to illuminate the Universe.  He named it Tata Jurhiata, the Lord Sun.  Soon Kurhikaueri noticed that the light from the Lord Sun was monotonous and still, and Kurhikaueri thought of giving the Lord Sun a wife to help him light up the Universe.  Thus he formed Nana Kutsi, the Lady Moon.  Tata Jurhiata watched while Kurhikaueri molded Nana Kutsi, and she noticed him as well.  In that way, love was born.  Like all lovers, they dreamed of a way to meet one another.  One time they met in the dominion of the moon and another in the dominion of the sun, and that is how the eclipses were produced.  From their union, their daughter Kuerajperi was born.

    Don Vasco de Quiroga con Corona de Flores
    This carved cantera (stone) statue of Bishop don Vasco de Quiroga stands at the side of the first hospital he founded in Michoacán, in Santa Fe de la Laguna, in 1533.  Hospital, at that time, meant a center of hospitality, where weary travelers could rest and eat along their journey.  The painted wall reads "Honor to Tata Vasco".  

    In 1533, don Vasco de Quiroga, a Spanish aristocrat, was installed as the first bishop of the province of Michoacán.  At that time, the province was much larger than the present-day state.  Don Vasco governed an area that encompassed over 27,000 square miles and 1.5 million people.  Don Vasco oversaw the construction of three Spanish-style pueblos (towns), each of which included a hospital, as well as the great cathedral of Santa Ana in Morelia, numerous churches and schools, and founded the Colegio de San Nicolás Obispo (College of St. Nicholas the Bishop), the first school in all of the Americas.  Quiroga is immensely important not only to the history of Michoacán but also specifically to the Purhépecha nation.

    In The Christianization of the Purhépecha by Bernardino Verastique (pp. 92-109), the author states that the primary task assigned to Quiroga was to "rectify the disorder in which Niño de Guzmán had left the province after the assassination of the cazonci."  Unlike Guzmán, who was a viciously murderous and enslaving conqueror, Quiroga was largely benevolent.  He assumed a pastoral role of protector, spiritual father, judge, and confessional physician to the Purépecha.

    He organized the Purhépecha villages into groups modeled on Thomas More's Utopia and extended his territorial jurisdiction, which brought him into direct conflict with the Spanish encomenderos (land grant holders).  Quiroga recognized that Christianizing the Purépecha depended upon preserving their language and understanding their world view.  He promulgated a multicultural, visual, and multilingual access to Christianity.

    Even the Purépecha nation's name is debatable.  Erroneously called Tarascans since the Spanish conquest, in the last 40 years the Purhépecha have begun to reclaim the actual name of their community.  The term 'tarasco' means brother-in-law in the Purhépecha language.  The newly arrived Spanish heard that term and misunderstood, mistakenly believing that it was the name of the entire nation.

    Descendants of the Purhépecha remain in Michoacán, particularly in the Lake Pátzcuaro area.  The language is still spoken, though only by a fraction of the population.  A written Purhépecha language has been devised and is used in a regional newspaper, in books, and as signage.

    Olive Trees Tzintzuntzan
    Olive trees planted by the Spanish nearly 500 years ago still thrive in the churchyard at Tzintzuntzan, the former Purhépecha capital, on the shore of Lake Pátzcuaro.  Some of the trees measure nearly 15 feet in diameter.  In villages nearby, Purhépecha descendants still produce the crafts of the old days: wood carving, copper smithing, pottery making, textile production, and weaving tule (also known as chuspata, a lake reed) weaving.  The present-day town has a population of less than one-tenth of the Purhépecha capital at the height of its power, and it continues to lose many of its young people as they migrate in search of jobs to other Mexican cities and to the United States.

    Al Metate
    Grinding Michoacán's native blue corn using the metate (grinding stone) and metlapil (its rolling pin).  I took this photo just a few years ago.

    Anthropologists are of two minds concerning contemporary Purhépecha life.  One group, the 'Hispanists', argues that the Purhépecha remnant has become primarily a Spanish-speaking Mexican peasant culture.  Though they have maintained their language and some of their basic Mesoamerican cultural elements (in particular their diet of beans, squash, chiles, native corns, and other ingredients of their pre-first contact life), they have become Hispanicized with regard to their religious lives, their economy, and their forms of traditional or 'folk' knowledge.  In contrast, the other group is more  persuaded by the consistencies they see between traditional Mesoamerican culture and the modern-day life of the remaining Purhépecha.  They  note in particular the areas of relationship between language and culture, gender relations, socialization, and world view.

    As time passed, Kuerajperi became a lovely young woman. Kurhikaueri, the giver of light, saw her and fell in love with her.  He began to court her, and when he won her favor, he sent her four rays of light which remained on her forehead, on her womb, on her right hand and on her left hand.  The lovely young woman was changed into Nana Kuerajperi, the mother of creation, who gave birth in a tremendous storm to all natural things: the Earth, the mountains, rivers, trees, flowers, and lakes.  And that's how I was born, I was molded like a half moon with six beautiful islands.  In this world, there is nothing more beautiful than I.

    Today, more than 120,000 Purhépecha live in 16 municipalities in the Zona Lacustre (Lake Zone) and the Meseta Purépecha (Purépecha tableland) of Michoacán.  Within those municipalites are numerous towns and villages.  Most Purhépecha are bilingual.  Generally the language spoken by the family at home is Purépecha.  Children learn Spanish when they enter primary school.  There are still approximately 10,000 Purhépecha who speak only their native language.

    Elotes Pa?tzcuaro 1
    The present-day economy of the Purhépecha is based, for the most part, in agriculture.  They grow native corn for their own use and grow wheat to sell.  In the Zona Lacustre, a number of people still fish commercially. 

    Pine Needle Hot Pad
    Another significant source of income is the creation of arts and crafts.  In the mid-16th century, don Vasco de Quiroga taught the Purépecha not only Christianity but also the idea of self-sufficiency based on the refined production of items for daily use: pottery, textile weaving, copper smelting, mask making, and wood carving, among others.  The making of utilitarian items was in place long before the Spanish arrived; Tata Vasco sent for artisans from Spain to work with the Purhépecha to improve the items that were already being made.  Approximately 40,000 families in Michoacán presently work at one form or another of artesaní­a.

    Moreover, I have been given peaceful and crystalline waters, so crystal-clear that they are like a mirror, and that's how I am used.  You see, my grandmother, Nana Kutsi, combs her long silver hair every night when her rays are reflected in my waters.  By day, my grandfather, Tata Jurhiata, reflects his golden rays in my waters, forming sparkles of every color.  I am the lake of the ages.  I am Lake Pátzcuaro.

    The ancient Purhépecha  believed that the Universe was divided into three parts: the region of the heavens, the region of the Earth, and the region of the dead.  Each region had its own set of gods.  The most important gods were those of the first region–the heavens–and among those the most important were Kuerajperi, the Lord of LIght, and Xaratongo, the goddess of the moon.

    Many Purépecha continue to live in small villages, in some respects isolated from culture other than their own.  Their ancient homes, called trojes, are made of heavy, hand-hewn thick pine boards.  Each room of a troje is separate from every other room.  The kitchen, living quarters, sleeping and storage rooms are individual small buildings.  Family trojes are rapidly being sold as weekend cabins and for other non-Purhépecha use, and the Purhépecha are living in more modern dwellings.

    Entrada al Templo
    Entrance to the Templo del Señor del Rescate, in Tzintzuntzan, former seat of the Purhépecha empire.

    Today, the Purhépecha practice a Catholicism colored by their reinterpretation of the teachings of the early Franciscan and Dominican missionaries.  Many Purhépecha believe that God, the Virgin Mary, Jesus, and the saints have special powers which interact among them.  The devil, in some of his manifestations, has an importance which goes beyond that of the saints.

    Life for the Purhépecha today is a battle for survival, both economic and cultural.  Physical survival depends on many factors, including money sent home by the sons and daughters of the pueblos who now work in Morelia (the state capital), Mexico City, Guadalajara, and in the United States.

    Cultural survival is constantly assaulted by the influences of television, technological advances (everyone has a cellular phone, everyone reads and posts to Facebook), everyone is connected via Whatsapp and Messenger), print advertising, and innovations brought home by the sons and daughters who work 'away'.   

    Purhe?pecha Women Chera?n
    Social and political activism are crucial to the continuation of the Purhépecha nation.   

    Spiritual survival depends on the handing down of the old ways, the old traditions, by a generation of elders that is fast disappearing.  The question of how and how much to mix with the mestizo community is not an idle one, but one which must be addressed if the Purhépecha are to survive as more than a curiosity in the modern world.

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

  • In Memoriam :: Memories of Chef Patricia Quintana

    Encuentro Patricia Quintana Uruapan 1
    Mexico's long-time chef Patricia Quintana.  Her career spanned countries, decades, friendships, classrooms, books published, and regional foods.  She left us on November 26, 2018, far too soon.  Everyone who knew her, misses her.

    Distilería 11 Baril
    A decorative charanda barrel at the entrance to Distilería El Tarasco in Uruapan.  Charanda, distilled from sugar cane and bottled as both blanco (newly distilled) or reposado (aged), is a regional alcohol specialty of Michoacán.

    Eighty hardy souls, chefs, journalists, travel specialists and food writers all, recently toured Mexico's Central Highlands on a two-week fact-finding and eating binge that brought us together from Europe, South and Central America, the United States, and other points around the globe.  Aromas y Sabores de México, Ruta del Bicentenario 2010, organized by Mexico's national tourism department and led by the marvelous chef Patricia Quintana, kicked off in Mexico City on May 29 and ended its culinary wanderings in Michoacán on June 10.  Naturally Mexico Cooks! thinks they saved the best for last!

    Distileri?a 9 Betty Fussell
    Eleven o'clock on a hot spring morning and my friend Betty Fussell was sucking down a charanda piña colada AND a torito at the distillery! It was Betty's first full-blown taste of Michoacán and we had a marvelous time together. 

    The two-bus, multi-van caravan wound its way from Mexico City to the State of Mexico, then to Querétaro, to Guanajuato and, for the last four days, to Michoacán.  Tour participants, accompanied by Chef Patricia Quintana of Mexico City's hot-ticket Restaurante Izote, slept when they could, partied when sleep eluded them, visited countless historic sites gussied up for Mexico's 2010 bicentennial celebrations, and ate till they could eat no more. 

    Distilería 2
    John Rivera Sedlar, of Rivera Restaurant in Los Angeles, California, enjoys a super-refreshing torito (made with charanda, of course) and a visit with Mexico Cooks! Photo courtesy Cynthia Martínez, Restaurante La Conspiración de 1809, Morelia.

    Drink Dispenser 1
    The kind of drink dispenser that Mexico Cooks! uses for toritos for a party.

    If you'd like to make toritos for a party, they're really easy to prepare and are always a huge success.  If you can't find charanda in your hometown liquor store, substitute an inexpensive white rum.

    TORITOS (Little Bulls)
    Makes approximately 25 5-ounce servings

    1 liter charanda or white rum
    2 liters pineapple juice
    2 liters grapefruit soft drink
    Salt to taste
    Ice

    Crushed chile de árbol or other spicy chile
    Crushed salted peanuts

    Mix all of the liquids together and add salt to taste.  Pour into a large pitcher and chill thoroughly.  If your drink dispenser has a center cylinder for ice, you can fill it and keep the toritos cold without diluting them.

    At the time of serving, place a pinch of crushed chile and a teaspoonful of salted peanuts in each person's glass.  Fill each glass with the charanda mixture (or with the rum mixture), and serve.

    This recipe is easily cut in half, if you're expecting fewer guests, or doubled (or tripled) if you're expecting a crowd.  Try it soon, in the heat of summer.  Toritos are enormously refreshing.

    Salud! (To your health!

    La Huata?pera Magda
    On a hot spring day in Uruapan, Michoacán, Magda Choque Vilca, field coordinator of Argentina's Proyecto Cultivos Andinos, delights in a cooling paleta de aguacate (avocado ice pop).

    La Huata?pera Mousse de Aguacate y Macadamia
    Two of Michoacán's best known products are the avocado (the state is the world's largest avocado grower) and the macadamia nut.  This chilly and refreshing mousse, served in Uruapan at Restaurante Tony's–(Morelos #183, Col. Morelos, Uruapan)–combines both delicacies.  The creamy white macadamia bottom layer supports the pale green avocado top layer.  It was absolutely delicious.

    La Huata?pera Metate
    A metate y metlapil (three-legged flat grinding stone, made of volcanic rock, and its 'rolling pin') on display at the regional museum at Uruapan's La Huatápera.  Nearly five hundred years ago, Bishop don Vasco de Quiroga created the building as a hospitality center for the Purépecha people. Many Mexican kitchens still depend on the metate for grinding corn, beans, chocolate, herbs, and a hundred other ingredients.

    La Huatápera Caritas de Aguacate
    For the Ruta de Aromas y Sabores tour, La Huatápera once again became a hospitality center.  Tables along the portales (covered terraces) around the building held tastes of regional treats: ceviche de trucha, guacamole, paletas, and much more.  Brought by Restaurante Tony's, the avocados in the photo above were halved horizontally, the meat partially removed and then mashed with cream cheese, spices, and stuffed back into the avocado shell and decorated with these charming faces.  The parsley eyebrows especially tickled me.

    Mirasoles Patio
    Restaurante Los Mirasoles in Morelia hosted the welcome dinner for the Michoacán portion of the Ruta de Aromas y Sabores tour.  The restaurant's executive chef, Rubí Silva Figueroa, pulled out all the stops to make the meal a high-end version of Michoacán's regional foods.  Seated at a table with food professionals and journalists from Europe, South America, and the United States, Mexico Cooks! explained the food.  It was, as one friend said, a comida didáctica–a teaching meal!  Photo courtesy of Los Mirasoles.

    Paracho Tejedores Aranza
    Paracho, Michoacán, is known as Mexico's epicenter of guitar making, but it is also famous for weaving, embroidery, and other artisan work.  Michoacán's Secretaría de Turismo (state tourism department) had arranged for a small tianguis artesanal (artisans' street market) for our tour.  Among the items on display and for sale were rebozos (long rectangular shawls) woven by the famous reboceros de Aranza (rebozo-makers of Aranza, Michoacán).  Finely loomed and beautifully patterned and colored, each of these dressy cotton rebozos take anywhere from two weeks to a month to complete.

    Distilería 1
    We had a marvelous time on the tour!  Left to right: Lic. Elizabeth Vargas Martín del Campo, director of the Politécnico de Guanajuato; Chef Patricia Quintana, innovative executive chef, caterer, and restaurant owner, Mexico City; Sacha Ormaechea, Restaurante Sacha, Madrid, Spain;  Olivia González de Alegría, Director General, Instituto Gastronómico de Estudios Superiores, Querétaro; Cynthia Martínez, owner, Restaurante La Conspiración de 1809, Morelia; and Mexico Cooks!.  Photo courtesy of Cynthia Martínez.

    Originally published in 2010, this article about Patricia Quintana's amazing tour of Michoacán bears repeating in her memory. Chef Patricia Quintana passed away on November 26, 2018.  May she rest in peace.  

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  • Mexico Cooks! Orders a Fried Whole Frog–Among Other Delicacies

    Morelia Deep-Fried Whole Frog
    There are times when one simply has to try something unusual.  Here, it's a whole frog that had been skewered on a stick, battered, deep fried and served with chiles toreados (chiles serrano, rolled in oil and grilled or sautéed until soft), cebolla blanca (white onion, in this case caramelized), and limón to squeeze all over it. Whole deep fried frogs are a specialty of Queréndaro, Michoacán.  It's quite a graphic presentation, but you only eat the legs–unless you care to nibble on other parts.  I had been determined to order it, but once it was in front of me–not so much interested in eating it.

    Aporreadillo Vicky june 2017 1
    Truly wonderful aporreadillo from Apatzingán, Michoacán's Tierra Caliente (hot lowlands), as prepared by doña Victoria González at La Tradición de Victoria, the family restaurant in Pátzcuaro, Michoacán. Aporreadillo is a preparation of dried beef, cooked in highly spiced tomato-y broth with scrambled egg.  In this case, doña Vicky prepared a plate of aporreadillo for me with a base of morisqueta (steamed white rice) and frijoles de la olla (freshly cooked whole beans and their liquor).  The small dish in the background is a bowl of doña Vicky's delicious salsa, made in a molcajete (volcanic stone mortar).  Just looking at the picture makes my mouth water!

    DF Xochimilco Trajinera Cocinando 2
    A Sunday afternoon on the trajineras (boats) in Xochimilco requires a refueling stop at a 'restaurant' on another trajinera.  These boats with small kitchens pull up along side the trajinera that you're riding in to offer whatever's cooking.  In this case, our midday meal was juicy carne asada (thin slices of grilled beef) and quesadillas cooked to order, guacamole and tortilla chips, rice, beans, and hot-off-the griddle tortillas.  Delicious!

    Atole de Grano en Cazo
    In the evenings in Pátzcuaro, Michoacán, two women set up stands to sell atole de grano (a delicious soup made of fresh, tender corn kernels, a wild herb called anisillo, and water).  Add your own salsa, a squeeze of jugo de limón (Key lime juice), and salt–it's marvelous, filling yet light for a mid-evening supper.  

    Italian Sausage and Peppers Sandwich 2
    Home cooking: Mexico Cooks! prepared the hot, fennel-y Italian sausage and then created sausage, peppers, and onion sandwiches for a recent meal at home. 

    Eggplant Parmagiana Out of the Oven
    Another home-cooked meal: eggplant parmagiana.  An Italian-American friend in New Jersey keeps me inspired to try his recipes.  They're almost inevitably delicious.

    Crema de Flor de Calabaza Azul Histo?rico 1 Marzo 2016
    Once every couple of months, Azul/Condesa or Azul/Histórico in Mexico City tempt me to have a meal there.  It's difficult for me to resist the wonderful crema de flor de calabaza–squash flower soup, each bowl made with 18 squash blossoms plus strips of chile poblano, kernels of tender elotes (early corn), and tiny cubes of queso fresco (fresh white cheese).

    Albo?ndigas Caseras Febrero 2017 1
    Home-made sopa de albóndigas (Mexican meatball soup). I prepared this in February 2017 for dear friends in San Diego, California.

    Kalisa's for Dinner Claudia's Steak Feb 2017 1
    Perfectly grilled steak, prepared in February by chef Claudia Sandoval, for an amazing meal at the San Diego home of friend Kalisa Wells.  It was an honor and a pleasure to share dinner with chef Claudia, who is the 2016 winner of MasterChef/Gordon Ramsey.  Kalisa is always the hostess with the mostess, and the evening was made complete by friends Holli and Jim DeLauro.  

    Morelia Buñuelos
    To end on a sweet note: these buñuelos–foot-in-diameter deep-fried flour pastry, finished with a dash of granulated sugar and cinnamon, broken onto a plate or into a bowl and bathed with syrup made of piloncillo (Mexican raw brown sugar)–were on the menu at a fonda  (small family food booth or restaurant) the last time I was in Morelia, Michoacán.  Could you resist?  I couldn't.

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  • Michoacán-Based Sculptor Ana Pellicer: 2010 Premio Estatal de las Artes Eréndira :: 2010 State Eréndira Award for the Arts

    A look back in time to this important and emotional event, when my beloved friend, the sculptor Ana Pellicer, was awarded the highest artistic honor given by the state of Michoacán.  All photos by Mexico Cooks! unless otherwise noted.

    Ana Pellicer with the award
    On October 25, 2010, the Michoacán state government awarded renowned copper sculptor Ana Pellicer the coveted Premio Estatal de las Artes Eréndira for 2010.  The important prize is given annually to a living artist who best represents–at the international level–the arts of Michoacán.  Ana Pellicer is the first woman to receive the award.

    Award Premio Eréndira
    The Premio Estatal de las Artes Eréndira 2010.

    Award Grupo Erendi Plays
    Grupo Erendi, regional P'urhépecha musicians, played at the award ceremony.  Celebratory well-wishers filled Morelia's newly renovated Teatro Ocampo for the event.

    BBB Gobernador Leonel Godoy Rangel
    Leonel Godoy Rangel, Michoacán's then-governor, personally awarded the 2010 prizes to Ana Pellicer, to Purhépecha painter Jerónimo Mateo, and to the Morelia vocal group Coral Moreliana Ignacio Mier Arriaga.

    Ana y Jim Besándose
    James Metcalf and Ana Pellicer celebrate on October 25, 2010.  Photo courtesy Casandra Rubio.

    On April 10, 2010, Mexico Cooks! published the following article about Ana Pellicer's 40-year history as an artist in Santa Clara del Cobre, Michoacán.  An earlier article discussed her life and work and that of her equally highly acclaimed husband, James Metcalf.

    Ana La Tehuana 3
    La Tehuana (1996).  Silver-plated copper, resin, and electroformed lace fabric.  Click on all of the photographs for a larger view of each sculpture.

    In September 2009, Mexico Cooks! met and interviewed James Metcalf and Ana Pellicer, internationally acclaimed artists who are long-time residents of Santa Clara del Cobre, Michoacán.  Privileged to photograph a number of their sculptures at their home in September, I was nevertheless unprepared for the visual and emotional impact of Poemas Forjados (Hand-hammered Poems), a lifetime retrospective of Ana Pellicer's work that opened on March 27, 2010 at the Palacio Clavijero in Morelia. 

    Ana Libertad Purhépecha
    La Libertad P'urépecha (1987).  Mixed media: fiberglass, wood, plaster of Paris, textiles, copper, and brass.  In honor of Frederic Auguste Bartholdi, the French sculptor who created the original Statue of Liberty, the pleated skirt which represents the traditional guari (P'urhépecha woman) garment is the colors of the French flag.  I asked Ana Pellicer why she chose to create the body of the sculpture in purple.  The simple answer: "She is in mourning."

    The 75-sculpture exhibit, which fills several huge rooms at the Clavijero, is divided into themes: Secretos, Mujer, Luz, Poder, Libertad, and Juego (Secrets, Woman, Light, Power, and Sport).

    Ana Caja Los Secretos
    Caja, Jugadores de Pelota (Box, Ball Players), Serie Secretos 2003.  Hammered copper, repoussé and silver plate, approximately 20cm long, 12cm wide, and 3cm deep.  The sculptured box top represents the pre-Hispanic P'urhépecha ball game that may have been the forerunner of both baseball and basketball.  The 'Secrets' portion of the exhibit includes boxes, books, clouds, and other sculptures.

    Ana Pellicer sculpts predominately in copper, hand-forging and hammering every piece.  She works directly on the metal in the traditional pre-Hispanic "technique of fire" that is still practiced by Santa Clara del Cobre's artisans.  She begins her labor directly on the tejo (round ingot) of copper.  Her sculptures also may include bronce (bronze), hule (hand-harvested rubber), chuspata (lake reed), resina (resin), latón (brass), and plata (silver).

    Ana Libro 1
    Libro 1 (Book 1), 1970.  Hammered repoussé brass, plastic, and paper, approximately 20cm square.  Ana Pellicer produced this and other mixed-media sculptured books to record her creative process.

    Ana Medusa
    La Medusa, Serie Mujeres, 2010.  Cast bronze, repoussé copper, marble and wood.  Ana Pellicer points out details of the sculpture; the Medusa's head opens on a hinge, revealing her brain.

    For more than two years, Ana Pellicer worked to gather the pieces in this current exhibit.  Dispersed in public and private collections around the world, the owners have loaned the sculptures to Michoacán, where they were originally made.  "It gives me so much pride to exhibit my sculptures in the enormous rooms of the Palacio Clavijero, where the proportions of the building suit the proportions of the work," said Pellicer.

    Ana Querubines
    Querubines, Serie Luz, 1998. Repoussé copper, resin, and iron.  Many of the pieces in the series Light include resin, which collects and concentrates the light in each of the sculptures.

    The recurrent themes of Pellicer's work–light, power, women, secrets, sport–develop in strength and beauty as the viewer passes from gallery room to gallery room in the Palacio Clavijero.  Quotations from philosophers as diverse as Greece's 700 BC poet Sappho and Mexico's 15th century AD poet Netzahuacóyotl dot the exhibit's walls, both taking from and giving depth and comprehension to the works.  From Netzahuacóyotl, for example:

        "Percibo lo secreto, lo oculto:
        Así somos,
        somos mortales.
        de cuatro en cuatro nosotros los hombres,
        Todos habremos de irnos,
        todos habremos de morir en la tierra…"

        "I perceive the secret, this hidden thing:
        we are this way,
        we are mortals. 
        Four at a time we men,
        All of us must leave,
        All of us must die to this earth…"

    Ana Arete Purhepecha Monumental Libertad 1a
    Arracada Monumental de la Libertad (Monumental Earring for the Statue of Liberty), 1986.  The hand-forged hollow copper earring weighs approximately 45 pounds.  Ana Pellicer sculpted the single earring and several other pieces of jewelry to fit the Statue of Liberty on the occasion of the statue's 100th birthday.

    Ana Anillo
    Anillo de la Libertad (Ring for the Statue of Liberty), 1986.  The repoussé copper and resin ring, made to the same scale as the earring above, fits the ring finger of the Statue of Liberty.  The statue measures 305 feet from its base to the tip of her torch.

    Ana El Hacha Santificada
    Objeto Encontrado en la Tumba de una Reina (Object Found in the Tomb of a Queen), Serie Poder, 1996.  Hammered copper, glass, and tempered mica.  The axe is the pre-Hispanic Purhépecha power symbol.  Ana Pellicer described this piece as el hacha santificada (the sanctified ax) because of its halo.

    Ana Beisbol
    Beisbol (Baseball), Serie Juego 1999.  The baseball sculpture measures approximately 70cm in diameter.  Pellicer laughingly said, "I signed this huge baseball as if I were a sports star!"

    Ana Pellicer herself embodies the five themes of this magnificent retrospective exhibit.  A strong, intelligent woman, filled with light, with power, with humor, with deep love, and with her own creative secrets, Pellicer's life work offers us a penetrating look into her world and our own.

    Poemas Forjados de Ana Pellicer
    Palacio Clavijero
    Nigromante No. 79, between Av. Madero Poniente y Santiago Tapia
    Colonia Centro
    Morelia, Michoacán
    March 27-June 30, 2010

    Clavijero Map 

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  • Pozole Estilo Jalisco, in Memory of doña María Medina

    Don?a Mari?a Medina Tijuana 1983
    Doña María López viuda de Medina, Tijuana, Baja California.  In front of her house, 1983.  We met at Mass in early 1981 and became fast friends over a pot of her home-made pozole.  Doña is an honorific for an older, respected woman–don is the masculine counterpart.

    Pozole_pig_head_2
    Traditionally, pozole starts with the head of a pig.  The head is always smiling as it hangs on your butcher's hook, waiting to go in the pot.  If you can't get a pig head from your butcher, use pork shoulder, pork butt, really meaty pork neck bones, or a combination of all three.

    In early 1981, I tasted pozole for the first time.  My soon-to-be-dear friend, doña María Medina (RIP), who owned a five-stool working-man's food counter restaurant in Tijuana, invited me to her tiny kitchen to dine.  Doña María was originally from Jalisco and was shocked that I'd been in Mexico for all of three or four months and had never eaten the thick, rich, pork, chile and corn soup that I soon learned was pozole.  I was such a neophyte that until she asked me if I'd eaten it, I'd actually never heard of pozole, but I couldn't let doña María know that.  Because I knew doña María, I knew I was in for a treat, even though I had no idea what it was going to be.  We set a date for me to eat pozole at home with her.

    The day arrived.  Doña María escorted me into her kitchen and sat me down at her table for two.  Large pottery bowls were at our places, ready for the dishing-up.  Meat, already sliced, lay on the counter next to a huge aluminum pot.  Next to the pot she had laid out bowls of thinly sliced radishes, onion diced small, shredded cabbage, whole dried Mexican orégano, and powdered chile de árbol.  She put several slices of meat into each of our bowls, ladled what seemed to me a bathtub of rich-smelling, steaming soup on top, and garnished each bowlful with the condiments.  Smiling proudly, she put the bowls on the table.  I thought she was ready to sit down with me, but no.

    Instead, she looked at my bowl.  "Te falta carne."  (You don't have enough meat.)  She put my bowl on the counter again and picked up an extra-extra long two-tined fork.  Down into the soup pot it went, and up it came again.  To my horror, impaled on the fork was a huge pig head.  My eyes were the size of big white Mexican onions.  She sliced meat from the cheek and piled it into my bowl.  "Ahora sí, provecho!"  ("Now then, bon appetit!")  She sat down, and we dug in.

    It's nearly thirty years and a lot of pozole later, but I still can't get the image of that first pig head out of my mind.  If you've toured with me in a market in Mexico, you've already heard that story.

    Readers who are familiar with the southwestern United States might be confused by the Spanish word pozole.  In New Mexico and other parts of the southwest, the word is spelled "posole" and is the word used for the corn prepared for the soup.  Here in Mexico, the words for the corn are the Náhuatl words cacahuatzintle and/or nixtamal, while the soup itself is called pozole (with a 'z').

    My good friend Rolly Brook (RIP) has once again given me permission to use some of his excellent photos to illustrate the preparation of pozole.  He photographed his friend Doña Martha (RIP) as she prepared this marvelous soup.  

    Rolly and doña Martha lived in Lerdo, in the northern Mexican state of Durango.  Her pozole is slightly different from that of the central state of Jalisco, above all in its condiments, but the basic recipes are sisters.

    Into_the_pot
    Doña Martha puts the cleaned pig head into the pot with the spices and flavorings.  The prepared cacahuatzintle  and the chiles go into the pot last. 

    Mai?z Pozolero Rojo Jalisco
    Dried red corn kernels for making Jalisco-style pozole rojo.
              
    Traditional Pozole from Jalisco State

    Ingredients

    1 cleaned pig head.  Leave the teeth and eyes in the head.  Ask the butcher to clean it for you.  At home, you simply have to wash the pig head well in cold water.

    12-15 liters of water for cooking the broth, etc.

    3 kilos (about 7.5 lbs) espinazo (pork backbone), shoulder, or butt, or a combination of the three meats.

    1 kilo (about 2.2 lbs) nixtamal-ized cacahuatzintle (dried field corn, preferably red for Jalisco-style pozole), or an equal amount of corn for pozole, already prepared and preferably red.  You'll find prepared corn in the refrigerator section of many Latin grocers.  In a pinch you can use canned hominy, but it's not the same.  It's much too soft and bland.

    10-12 chiles guajillo
    6 chiles ancho
    One large whole white onion, peeled
    An entire large head of garlic, peeled
    Cumin seeds, not too many as you don't want cumin to overwhelm the flavors of the pozole
    Bay leaves
    Sprigs of fresh orégano
    Sprigs of thyme
    A clove or two
    A splash of vinegar
    Sea salt to taste

    Garnishes
    Finely shredded cabbage
    Thinly sliced radishes
    Minced white onion
    Avocados, to be sliced and added to the pozole by each diner
    Limón criollo (key lime) to squeeze into the pozole
    Salsa roja muy picante 
    (really hot red sauce, preferably home made)
    Mexican orégano to crumble into the pozole
    Sea salt to taste

    Serve with tostadas.

    Preparation
    Two days ahead of serving, begin to prepare the dried corn for the pozole.  This process results in nixtamal

    Clean the dried corn kernels by picking through them and removing any stray corn husk pieces, rocks or other field rubble from them.  Rinse the kernels well and drain.

    Put the water in a large pot over a high flame.  Add a tablespoon or two of calcium hydroxide (builder's lime) to the water.  

    Put the corn into the water/calcium hydroxide mixture and bring to a simmer.  Allow to cook for about 45 minutes.  Do not boil, boiling will ruin the corn.  Remove from the pot from the heat and allow cool overnight in its liquid.

    When the corn is cool, rinse it well under running water and rub it in a heavy towel (or in your bare hands) to remove the skin from the kernels.  The cooked kernels should be white or pale yellow.

    Structure of Corn Kernel

    OPTIONAL: Use your thumb nails or a small sharp knife to remove the hard pedicel (the little piece of the corn kernel that holds the kernel to the cob) from the narrow end of each kernel.  This step is hideously time-consuming and mind-numbingly boring, but removing the pedicel allows the kernels to "flower", or open up.  Many cooks in Mexico have stopped doing this part, but you might want to try it at least once.  I did this the first time I made pozole, in spite of the fact that my housekeeper said, "You're not really doing that!" and laughed at me the whole time I struggled at the job.  

    Put the cleaned kernels back in the pot and cover with water to about 3" above the kernels.  Cook over medium heat until the kernels flower, about three hours.  Do not stir the corn while it cooks, but you might want to skim the top of the water from time to time. 

    Once the corn kernels are tender, add salt to taste.  Many cooks don't add salt until the kernels are soft, saying that they will toughen.

    Reserve the now-nixtamal-ized cacahuatzintle for later use in the pozole.

    Grind all the spices except the chiles, the garlic, and the onion until they are fine powder.  Put the pig head into a large pot and add water to cover.  Add the fresh garlic, the ground spices and the whole onion.  Reserve the chiles and the corn for pozole for later use.

    Espinazo
    Trim the espinazo and pork butt or shoulder into large pieces.  Add this meat to the pot along with the whole onion.  Simmer the meats for approximately an hour and a half. 

    Chile_prep
    Prepare the dried guajillo chiles by slitting them open and removing the stems and the seeds.  The guajillo is not spicy at all, but adds wonderful flavor and color to pozole broth.

    Chiles_on_the_stove
    Simmer the chiles while the pork meats cook.  The chiles need to cook for an hour or slightly more.  When the chiles are soft, put them in a blender and purée them with some of their cooking liquid until they are very, very smooth.

    Nixtamal_into_the_pot
    Doña Martha eases the nixtamal into the pot.

    When the meats are tender, remove the head, the espinazo, and the other meats from the pot and reserve.  Add the prepared corn kernels and the puréed chiles to the pot and continue to simmer over low heat for another hour.

    While we wait for the meats to cook, here's a list of the parts of the pig that people really like in their pozole:
    Oreja, slices of ear 
    Cachete, slices of cheek
    Trompo, slices of snout 
    Lengua, slices of tongue
    Ojo, the eyeballs 

    You can have your pozole with maciza (just the meaty pork butt or spine) or surtido (a selection of all the meats on this list plus some maciza).

    Pork Fisheye
    This is not a fish.  My favorite butcher removed an eye from a pig head and laid it on a piece of maciza (raw pork shoulder).  He's a big jokester, and you know me–I'm a little weird.

    While the pot of nixtamal-ized corn simmers, slice the meat off the head–the cheeks are particularly delicious!–and slice the rest of the meats into serving-size pieces.  Reserve the eyeballs for your guest of honor.

    Pozole Rojo MC
    The finished product!  Serve with a pile of crunchy- tostadas on the side.

    Just before serving, put a big ladle-full or more of corn kernels and broth into individual large pozole bowls.  Add several slices of meat to each bowl, on top of the corn kernels.  At table, each eater adds his or her own condiments according to taste.  I like mine with crumbled orégano, a soup spoon of minced onion, a big squeeze of limón, a fistful of sliced radishes, some sea salt, a lot of shredded cabbage, a couple of slices of avocado, and a spoonful or two of salsa roja–in other words, a little of everything!

    Espérate, te falta carne!  Ahora sí, provecho!  (Wait, you need more meat!  Okay, now, enjoy!)

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  • Good Friday Silent Procession of Penitence :: Procesión del Silencio, Morelia, Michoacán

    Dolores 1
    Nuestra Señora de Dolores (Our Lady of Sorrows) leads the procession.  Hooded members of various Catholic cofradías (confraternities, or religious organizations founded in Europe) carry life-size statues on their wooden platforms approximately three kilometers through Morelia's Centro Histórico.

    Nuestra Señora de los Dolores
    Nuestra Señora de Dolores (detail).

    Procesión Tambores
    Drummers marked the beat of Morelia's penitential Procesión del Silencio, Good Friday's silent procession commemorating both the crucifixion of Christ and his Mother's grief.  Only the drumbeat breaks the silence along the route.

    Rezando en la
Huerta
    Jesus during la Oración en el Huerto (praying in the Garden of Gethsemane), just prior to his arrest on Holy Thursday night.  Boy Scouts (like the young man in red at the bottom right of the photo) hold the protective rope all along the route of the procession.

    Procesión Cofradía de Blanco
    Hundreds of cofradía members marched in the still of this Good Friday night.  Foreigners, particularly those from the United States, are often shocked by the hoods, which seem to them to be tragic cultural reminders of the Ku Klux Klan.  In Mexico, there is no association between the two.  The procession is penitential and the hoods are a guarantee of anonymity and humility for the cofradía members.  They believe that humility and works of charity are best practiced anonymously.

    Jane Bachner King White Chocolate Nazarenos Seville 
    Semana Santa (Holy Week) cofradías originated in 9th century Europe as pious organizations and arrived in Mexico with the earliest Spanish settlers. The figures in the 2017 photo above are from Seville, Spain, and are made of white chocolate.  Photo courtesy Jane Bachner King.

    Soldados Romanos
    Roman soldiers.

    Procesión Veladora 1
    The majority of Morelia's Procesión del Silencio takes place after dark, by candlelight.  

    Legion de Jesús
    The Legion of Christ carry their banner and their lamps.  The Procesión del Silencio lasts about five hours.  During that time, all of Morelia's Centro Histórico is closed to vehicular traffic.

    La Cruz a Cuestas
    Jesus carries the cross a cuestas (on his back) to Calvary.  More than 50,000 spectators stand along the entire route of Morelia's Procesión del Silencio.

    Procesión Veladora 3
    Candle holders are made of many materials, from crystal to styrofoam to metal.

    Cargando la Cruz 2
    Penitents from one of Morelia's confraternities carry their crosses the length of the procession.  Many march barefoot through the city streets.  This year, the procession celebrated more than 40 years' existence.

    Procesión Cristo Negro en la Cruz
    Robed and hooded members of another Catholic confraternity carry this image, the Cristo del Entierro (Christ of the Burial), nailed to the cross prior to his elevation.  Hoods cover the faces of those who march as a sign of penitence.

    Antorchas
    Clothed in gold and black, these marching penitents carry huge metal torches.

    Cristo Muerto
    Six men of all ages carry Cristo Muerto (the dead Christ), while six others follow as relief when the burden of the image, the platform, the lights, and the flowers becomes too heavy.  The man at the far right of the photo carries one of two saw horses used to support the platform during occasional pauses in the procession.

    Nuestra Señora de
Soledad
    At the end of the Procesión del Silencio, la Virgen de la Soledad (Our Lady of Solitude) follows the body of her crucified Son.  The platform bearing her image holds burning candles, a purple and gold velvet canopy, and banks of fresh flowers.

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  • Delicious Mexican Pork in Some of Its Infinite Varieties!

    Longaniza Mercado de Jamaica 31 de octubre 2018 1a
    This young butcher at a local market is packing longaniza (a type of spicy Mexican pork sausage) into its casings.

    Mexico is one of the largest producers and consumers of pork in the world, second only to China.  In spite of the 'swine flu' crisis several years ago, Mexico continues to eat pork at a record-breaking pace and, every year, to export millions of tons of pork to other countries.  (FIRA

    Puercos en Camión
    From the growers' farms to a rastro (slaughterhouse) is a speedy ride along one of Mexico's super-highways.  A truck like this one, loaded with pigs, is an everyday sight throughout Mexico.  Photo courtesy ROTOV.

    Mexico is not nearly as squeamish as the United States in seeing where its carne de cerdo (pork meat) comes from.  In fact, a stroll through just about any city market or tianguis (street market) will give ample evidence that meat–including pork meat–comes from an animal, not from a sterile, platic-wrapped styrofoam meat tray at a supermarket.  

    Pig Head
    Every part of the pig is used in Mexico's kitchens.  The head is ordinarily used to make pozole, a rich stew of pork meat, reconstituted dried corn, spices, and condiments.  

    No pork existed in Mexico until after the Spanish conquest; in fact, no domestic animals other than the xoloitzcuintle dog were used for food.  The sources of animal protein were fish, frogs, and other water creatures, wild Muscovy-type ducks, the javalí (wild boar), about 200 varieties of edible insects, doves and the turkey, all native to what is now Mexico.  

    Hog Heaven Pig Tails
    Mexico has been cooking head-to-tail since long before that notion came into international vogue.  Pig tails are used here for roasting–look for recipes for rabo de cerdo asado (roast pig tail).  In addition, when a butcher is preparing pork carnitas, tails, ears, snouts, tongues, and indeed, everything but the squeal goes into the cazo (enormous cooking cauldron used to boil carnitas in lard).

    Quiroga Taco de Carnitas
    A carnitas taco from Quiroga, Michoacán.  

    Pig Mariachi Mercado de Jamaica August 2013
    No matter that just below these jolly mariachi pigs at Mexico City's Mercado de Jamaica, their counterparts lie ready for the butcher's knife.  These fellows play on!

    Chicharro?n Recie?n Salido Mercado de Jamaica Jan 2018 1
    Chicharrón (fried pig skin) is prepared fresh every day by butchers whose specialty is pork.  Nothing goes to waste. In fact, a large percentage of the pig skins used to make chicharrónes are imported to Mexico from the United States, where the market for pig skin is relatively small.

    Just about any Mexican butcher worth his apron can custom-cut whatever portion of the pig you need for meal preparation.  In case you're not 100% familiar with the names of Mexican cuts, here are two pork cut charts, first in English and then in Spanish for comparison.

    Pork Cuts English
    Pork cuts chart in English.  Click to enlarge the image for better viewing.

    Pork Cuts Chart Spanish
    Pork cuts chart in Spanish.  Even in Spanish, many cuts have different names depending on which country names them.  Again, click to enlarge the image for a better view.

    Mercado SJ Lechón
    These suckling pigs were butchered at 6 weeks to 3 months old.  Known in Mexico as lechón, roast suckling pig is a delicacy by any name.  Many restaurants in Mexico specialize in its preparation.

    Tacos al Pastor Calle Uruguay DF
    One of the most common and popular (and really delicious) kinds of street tacos is tacos al pastor (shepherd style tacos).  This preparation comes from Mexico City.  Marinate thinly sliced pork meat in a sauce made of chiles guajillo, vinegar, and tomato. Next, layer the slices on a vertical spit so that they form the shape of a spinning top.  At the top of the meat, place a pineapple without skin.  Light the fire in the grate behind the spit and allow a portion of the meat to cook until slightly caramelized on the edges and tender within.  Slice into very thin pieces, using them to fill a tortilla warmed on the flattop.  With your sharp knife, flick a small section of the pineapple into the taco.  Add the salsa you prefer, some minced onion and cilantro, and ahhhhh…the taste of Mexico!

    Titita Manitas de Cerdo
    Manitas de cerdo: pickled pigs' feet.  The well-scrubbed feet are cooked in salted water, then added to vegetables cooked in a pickling solution of vinegar, chile, vegetables, and herbs.  In Mexico, manitas de cerdo can be eaten as either a botana (snack) or a main dish.

    Pátzcuaro Carnitas
    One of my personal favorite pork dishes: carnitas from Michoacán!  These carnitas in particular are the best I've ever eaten: large hunks of pork are boiled in lard until crispy on the outside, succulent and juicy on the inside.  Chopped roughly and served with various salsas, they're the best tacos I know.  Find them at Carnitas Aeropuerto, in Zamora, Michoacán.

    Adobo en el Plato
    Adobo huasteco, another deliciously spicy pork dish.  It's been a while since this last appeared on our table–and it's high time we prepared it again.  Click on the link for the recipe.

    Hog Heaven Bouquet de Cabezas
    Last but not least, here's a rosy bouquet of pig heads for sale at the Mercado de Jamaica in Mexico City.

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

  • Pan Dulce in Mexico :: Take Two, They’re Small

    Pan_con_cafe
    Steaming hot café con leche (espresso coffee mixed with a generous portion of hot milk), served with a basket of Mexico's pan dulce (sweet bread).

    When my mother, may she rest in peace, first visited me here in Mexico, one of her dearest wishes was to visit a Mexican bakery. For more than 40 years, Mother baked every crumb of bread that she and anyone visiting her consumed: white, rye, whole wheat, pumpernickel, sourdough, French baguette, and esoteric ethnic loaves that she just had to try. Mother wanted to see how bread was made in Mexico.  At my suggestion, she even brought her baking apron for her stay here, hoping to push her floury hands deep into some yeasty dough.

    In those years, there was a tiny and excellent bakery just a block from my house.  In a room to the side of his house, through a semi-secret door at the back of his garage, don Pedro turned out hundreds of pieces of pan dulce every day. Shortly after Mom's arrival, I took her to meet don Pedro, the master baker, and his helpers. 

    Don Pedro spoke no English and my mother spoke no Spanish, but I interpreted between them and they discovered that they were soul mates.  For two hours, don Pedro and my mother swapped bread stories—conversation about oven temperatures, yeast, flour densities, and tales of experiments, successes and failures. The day before Mother was to leave for home, she asked to go back to the bakery to say goodbye to don Pedro. They both wept because she was leaving and insisted that pictures be taken before they exchanged farewell hugs. Such is the bond of bread.  Don Pedro and my mother have both passed away, and I hope they've had a chance to hug one another again in the más allá (the great beyond).

    Panes_en_bulto
    Bread fresh from the oven: the evocative aroma brings back timeworn memories of Mom's kitchen, filled with the yeasty perfume of twice-raised, golden-crusted hot bread. Here in Mexico, that redolent scent wafts through the air from bakeries scattered like hidden treasures through many neighborhoods. At certain hours of the early morning and mid-afternoon, local ovens disgorge mountains of pan dulce destined for tiny corner mom-n-pop stores or for sale hot from the ovens to individuals who know just when to arrive.

    For a few pesos, an early breakfast of this hot, slightly sweet bread served with milk, juice, hot chocolate, or coffee gets Mexico up and off to work or school.  For a few pesos more, the same sort of late supper rocks Mexico to sleep.

    In the history of the world, bread has its own record and development. The making of wheat bread has evolved with the progress of world civilization. Particularly in gastronomic Mexico, bread has deep roots in the evolution of the República. The Spanish brought the flavors and recipes of all Europe with them to the New World. The 1860s era of Emperor Maximilian and his French wife, Charlotte, imposed a giddy 19th Century French influence—with puff pastries, whipped cream fillings, and sticky glazes—on the already extensive assortment of Mexican breads.

    If you've never visited a Mexican bakery—a bakery where the breads are baked right on the premises, not brought in from a central bakery—you have a real treat in store. One of my favorite bakeries is owned by the Rojas family in Ajijic, Jalisco. When the bolillos (crusty, dense, white rolls) come out of the oven in the early mornings and again when the roles (cinnamon rolls—they're addictive) are ready at about 12:30 PM, you'll find lines of locals waiting to carry home a bag of hot, fresh goodies.

    Hermanos Rojas Ajijic
    The Rojas brothers, long-time bakers at Panadería Rojas in Ajijic, Jalisco.  Photo courtesy Semanario Laguna.

    At the Rojas bakery, the bakers will help you select the breads you want–if you don't know the bread by name, you just point and tell them how many. There are no bakers' shelves at Rojas, and the selection of items is usually small. Most of the breads are delivered to shops and stores shortly after they're taken from the ovens.

    Larger Mexican bakeries can be a little intimidating when you first push that front door open and enter a warm, fragrant world of unfamiliar sights and intoxicating yeasty, sugary smells.

    One of my favorite bakery excursions was to Panadería Pan Bueno, located at Avenida Vallarta #5295 in Guadalajara. The owner, Sr. Roberto Cárdenas González, graciously allowed me to take photographs with the assistance of his employee, Edith Hernández González.

    Pan_bueno_entrada
    When you go inside Pan Bueno, take a minute to look around first to orient yourself. Right there by the door are the big metal trays and the tongs you need to gather up the breads you want to buy. With tray and tongs in hand, let's take a tour of the racks of pan dulce.

    Biscoches
    Very lightly sweetened biscochos are similar to biscuits.

    Conchas
    Tasty sugar-swirled conchas are ubiquitous throughout Mexico.

    During the Mexican Revolution, soldiers from every region of Mexico came to know the foods of states far from their homes. When they returned to their own areas after the fighting, they took the recipes and flavors of other regions home with them. The south of Mexico incorporated northern bread recipes into its repertoire, the west took from the east, the north from the south.

    Today, most panaderías (bakeries) in Mexico prepare similar assortments of pan dulce, along with a sampling of their own regional specialties.

    Puerquitos
    Puerquitos (little pigs, on the right) taste very much like gingerbread.

    It's been said that Mexico, of all the countries in the world, has the broadest and most delicious selection of breads. As a result of the mixture of cultures and regional flavors, today in Mexico you will find more than 2000 varieties of breads, and all will tempt your palate.

    Pan dulce is just one variety, but there are hundreds upon hundreds of different sub-varieties. The great mosaic of Mexican bread making, inventiveness, and creativity is such that every variety of pan dulce has a name, usually associated with its appearance. That's why you'll see names of animals, objects, and even people gracing the breads on bakery shelves. Puerquitos (little pigs), moños o corbatas (bowties or neckties), ojo de buey (ox eye), canastas (baskets), conchas (seashells), cuernos (horns), chinos (Chinese), polvorones (shortbread), hojaldres (puff paste), empanadas (turnovers), and espejos (mirrors): all are names of specific and very different sweet breads. My current favorite name for a pan dulce is niño envuelto (it means wrapped-up baby and it looks for all the world like a slice of jellyroll).

    Nino_envuelto
    Niño envuelto on the left, besos on the right.

    Coatepec Panaderi?a Resobada 5
    The loaded shelves at the Panadería El Resobado, in Coatepec, Veracruz.  On this trip, my companions and I bought quite a bit of pan dulce and even though it had been highly recommended to us, we decided we really didn't care for it.  The bread is baked in wood-fired ovens and tasted extremely heavily–and unpleasantly–of wood smoke.  What a disappointment!

    Mexican-wedding-cookies
    Mexican Wedding Cookies (Polvorones de Nuez).  Photo courtesy Storethisnotthat.

    Here's a familiar and delicious recipe for a traditional Mexican sweet bread.

    Polvorones de Nuez 

    Mexican Wedding Cookies

    Preheat oven to 275 degrees.

    Ingredients
    1 1/2 cups (3/4 pound) butter (room temperature)
    3/4 pound powdered sugar
    1 egg yolk
    1 teaspoon vanilla
    1/2 cup finely chopped almonds or pecans
    3 1/4 cups all-purpose flour

    Procedure
    Beat the butter until it is light and fluffy. Then beat in 2 tablespoons of the powdered sugar, the egg yolk, vanilla, and your choice of nuts. Gradually add the flour, beating after each addition to blend thoroughly. Pinch off pieces of dough the size of large walnuts and roll between your palms into round balls. Place the dough balls 1 1/2 inches apart on un-greased baking sheets. Flatten each ball very slightly.

    Bake in a 275 degree oven until very lightly browned (about 45 minutes). Allow to cool on the baking sheets until lukewarm.

    Sift half the remaining powdered sugar onto a large sheet of waxed paper. Roll each cookie gently but firmly in the sugar. Place cookies on wire racks over wax paper. Allow the cookies to cool completely and again dust generously with more powdered sugar.

    If you make these cookies ahead of need, store them in airtight containers, layered between sheets of waxed paper, for up to three days.

    Makes approximately three dozen cookies.

    Edith
    As Edith and I made the rounds of the bakery, I asked her if she knew the origin of any of the names for pan dulce. With a charming smile, she admitted that they were just traditional inventos—made-up titles. When I asked her if she ever got tired of eating these sweet breads, she shook her head emphatically. "Oh no, señora, we always love the pan."  Here, Edith is holding a huge rosca de reyes, the bread eaten on January 6, the Feast of the Three Kings.

    You will always love the pan as well. And now, if you'll excuse me, a slice of niño envuelto is calling to me from my kitchen. How could I have resisted buying a pan dulce or two as I made the bakery tour? All right, it was four—but who's counting?    

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