Author: typepadtowordpress

  • Super-Delicious Soupy Meatballs :: Albóndigas de Jalisco, Diana Kennedy’s Way

    Albóndigas Ingredientes
    These and just a few other ingredients for albóndigas de Jalisco (Jalisco-style meatballs) combine to become a simple but delicious meal.

    It's been downright chilly both day and night here in Mexico City for the couple of months since the end of November.  Winter, with lows around 30ºF don't sound too bad compared to what winter is like in northern climes, but at our altitude of nearly 8000 feet above sea level and with no central heating, it's time to think about staying warm.  In Mexico Cooks!' household, cool days always mean something warming and delicious for our comida (midday meal).  Subtly-flavored albóndigas–especially as prepared from this recipe, adapted from Diana Kennedy's book The Cuisines of Mexico–are the perfect comfort food.

    Albóndigas Ingredientes en Licuadora
    You only need to blend eggs and a few herbs and spices to give a most wonderful Mexican touch to the meat mixture for these albóndigas (meatballs).

    This is a dandy recipe for cooks of any level: if you're a beginner, you'll love the simplicity and authenticity of the flavors of the end product.  If you're a more advanced cook, the people at your table will believe that you worked for hours to prepare this traditional Mexican meal. 

    All the ingredients you need are undoubtedly easy for you to get even if you live outside Mexico.  Here's the list, both for the meatballs and their sauce:

    Ingredients
    Albóndigas

    1.5 Tbsp long-grain white rice
    Boiling water to cover
    3/4 lb ground pork
    3/4 lb ground beef
    2 eggs
    1/4 scant teaspoon dried oregano
    4 good-sized sprigs fresh mint (preferably) OR 1 tsp dried mint
    1 chile serrano, roughly chopped
    3/4 tsp salt
    1/4 scant teaspoon cumin seeds OR ground cumin
    1/3 medium white onion, roughly chopped

    Albóndigas Carne con Líquido
    Add the liquified eggs, onions, chile, herbs, and spices to the ground meats and mix well with your hands.

    Sauce
    3 medium tomatoes (about 1 lb)
    1 chile serrano, roughly chopped (optional if you do not care for a mildly spicy sauce)
    Boiling water to cover
    3 Tbsp lard, vegetable oil, peanut oil, or safflower oil (I prefer lard, for its flavor)
    1 medium white onion, roughly chopped
    8 cups rich meat or chicken broth, homemade if possible
    Salt to taste

    For serving
    2 or 3 carrots, cut into cubes or sticks
    2 good-size white potatoes, peeled and cut into cubes or sticks

    Utensils
    A small bowl
    A large bowl
    A blender
    A saucepan
    A fork
    A large flameproof pot with cover

    Preparing the meatballs
    Put the rice in a small bowl and cover with boiling water.  Allow to soak for about 45 minutes.  I use the glass custard cup that you see lying on its side in the initial photo–it's just the right size.

    While the rice is soaking, put both kinds of meat into the large bowl.  

    Put the eggs, onion, and all herbs and spices–in that order–in the blender jar.  Blend until all is liquified.  Add to the meat mixture and, using your hands, mix well until the liquid is thoroughly incorporated.

    Rinse out the blender jar for its next use in this recipe.

    Drain the rice and add it to the meat mixture.  Form 24 meatballs, about 1.5" in diameter, and set aside.

    Preparing the sauce

    Albóndigas Jitomate Cocinándose
    Bring about 2 cups of water to a full rolling boil.  Add the whole tomatoes and allow to cook for about five minutes, until the skins split.  Watch the pot, though: this procedure might take a bit less or a bit more time. 

    Albóndigas Pelando Jitomate
    When the tomato skins split, take the tomatoes one by one out of the water and peel them.  If you've never tried it, believe me: this is miraculously easy–the skins are not too hot to handle and they slip off the tomatoes like little gloves.  You can see that I have stuck a fork into the stem end of the tomato for ease of handling.

    Skin the tomatoes and put them in the blender jar.  Add the roughly-chopped onion and chile serrano.  Blend until thoroughly puréed.

    Albóndigas Manteca
    Freshly rendered manteca (lard) for frying the sauce.  If all you can get in your store is a hard brick of stark white, hydrogenated lard, don't bother.  It has no flavor and absolutely no redeeming value.  If you want to use lard, ask a butcher at a Latin market if he sells freshly rendered lard.  If none is available, use the oil of your choice.

    In the flameproof cooking pot, heat the lard or oil and add the tomato purée.  Bring it to a boil and let it cook fast for about three minutes.  Splatter alert here!

    Turn down the flame and add the broth to the tomato sauce.  Bring it to a simmer.  Add the meatballs, cover the pot, and let them simmer in the liquid for about an hour.

    Albóndigas Zanahoria
    After the first hour of cooking, add the carrots and the potatoes to the tomato broth and meatballs.  Cover and cook for an additional half hour.  When I made the albóndigas this time, I cubed the vegetables.  I think the finished dish is more attractive with the vegetables cut into sticks.

    Albóndigas Cocinándose
    The rich fragrance of the cooking albóndigas and their broth penetrates every corner of our home.  By the time they're ready to eat, we are more than eager!

    Albo?ndigas Caseras Febrero 2017 1
    Albóndigas de Jalisco served with steamed white rice (you might also like to try them with Mexican red rice), sliced avocado, and fresh, hot tortillas.  This flat soup plate filled with albóndigas and vegetables needs another ladle full of sauce; we prefer to eat these meatballs when they're very soupy.  A serving of rice topped with three meatballs plus vegetables and sauce is plenty. 

    Albóndigas freeze really well, so I often double the recipe; I use a flat styrofoam meat tray from the supermarket to freeze the uncooked meatballs individually, then prepare the sauce, thaw the meatballs, and cook them as described.

    The single recipe serves eight.

    Provecho!

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  • The Last Part of Christmas in Mexico: the Feast of the Candelaria and the Niño Dios.

    Niños Dios de Colores Mercado Medellín
    Niños Dios: one Christ Child, many colors. Mercado Medellín, Colonia Roma, Mexico City. 

    For about a month prior to Christmas each year, the Niño Dios (baby Jesus) is for sale everywhere in Mexico.  Mexico Cooks! took this photograph at the annual tianguis navideño (Christmas market) in front of the Mercado Medellín, Colonia Roma, Mexico City.  These Niños Dios range in size from just a few inches long to nearly the size of a two-year-old child.  Their diaper, molded with the statue, is their only clothing.  You get to dress him yourself!

    When does the Christmas season end in your family?  When I was a child, my parents packed the Christmas decorations away on January 1, New Year's Day.  Today, I like to enjoy the nacimientos (manger scenes), the Christmas lights, and the tree until the seventh or eighth of January, right after the Día de los Reyes Magos (the Feast of the Three Kings).  Some people think that date is scandalously late.  Other people, particularly many Mexican friends, think that date is scandalously early.  Christmas in Mexico isn't over until February 2, el Día de la Candelaria (Candlemas Day), also known as the Feast of the Presentation.

    Nacimiento Misterio 1
    The Holy Family, a shepherd and some of his goats, Our Lady of Guadalupe, an angel, a little French santon cat from Provence, and some indigenous people form a small portion of Mexico Cooks!' highly populated nacimiento–250 figures and counting.  Click on the photo to get a better look.  Note that the Virgin Mary is breast feeding the infant Jesus while St. Joseph watches over them.

    Although Mexico's 21st century Christmas celebration often includes Santa Claus and a Christmas tree, the main focus of a home-style Christmas continues to be the nacimiento and the Christian Christmas story.  A family's nacimiento may well contain hundreds–even thousands–of figures, but all nacimientos have as their heart and soul la Sagrada Familia (the Holy Family: the Virgin Mary, St. Joseph, and the baby Jesus).  This centerpiece of the nacimiento is known in Spanish as el Misterio (the Mystery).  The nacimiento is set up early–mine is always arranged at the very beginning of December–but the Niño Dios does not make his appearance until midnight on the night of December 24, when he is soothed by a precious lullaby and placed in the manger.

    Niño Dios Grupo Vestido
    Niños Dios at Mexico City's Mercado de la Merced.  The figures are dressed as hundreds of different saints and representations of holy people and ideas.  The figures are for sale, but at this season, most people are only shopping for new clothes for their baby Jesus.  All photos copyright Mexico Cooks! except as noted.

    Between December 24, when he is tenderly rocked to sleep and laid in the manger, and February 2, the Niño Dios rests happily in the bosom of his family.  As living members of his family, we are charged with his care.  As February approaches, a certain excitement begins to bubble to the surface.  The Niño Dios needs new clothing!  How shall we dress him this year?

    Niño Dios Ropa Tejida
    The oldest tradition is to dress the Niño Dios in hand-crocheted garments.  Photo courtesy Manos Mexicanos

    According to Christian teaching, the Virgin Mary and St. Joseph took the baby Jesus to the synagogue 40 days after his birth to introduce him in the temple–hence February 2 is also known as the Feast of the Presentation. What happy, proud mother would wrap her newborn in just any old thing to take him to church for the first time?  I suspect that this brand new holy child was dressed as much to the nines as his parents could afford.  

    Niño Dios San Juan Diego
    The Niño Dios dressed as San Juan Diego, the indigenous man who brought Our Lady of Guadalupe to the Roman Catholic Church.

    Every February 2, churches are packed with men, women, and families carrying their Niños Dios to church in his new clothes, ready to be blessed and tucked gently away till next year.  Some families even buy him a wee throne, just his size, and seat him in a prominent place in their homes for the year.

    Niño Dios Doctor
    The Niño Dios as el Santo Niño Doctor de los Enfermos (the Holy Child, doctor of the sick).  He has his stethoscope, his uniform, and his doctor's bag.  This traditionally dressed baby Jesus has origins in mid-20th century in the city of Puebla.

    Niño Dios Ángel Gabriel
    Every year new and different clothing for the Niño Dios comes to market.  A few years ago, the latest fashions were those of the Archangels–in this case, the Archangel Gabriel.

    Niño Dios San Martín de Porres
    The Niño Dios dressed as Peruvian San Martín de Porres, the patron saint of racially mixed people and all those seeking interracial harmony. He is always portrayed holding a broom.

    Niño Dios de la Eucaristía
    Niño Dios de la Eucaristía (Holy Child of the Eucharist).

    Niño Dios San Benito
    Niño Dios dressed as San Benito, the founder of the Benedictine Order.

    Niño Dios del Chinelo
    Niño Dios dressed as a Chinelo (costumed dancer from the state of Morelos).

    Niño Dios de la Abundancia
    Niño Dios de la Abundancia (Holy Child of Abundance).  See the string of coins placed across his outfit?

    The ceremony of removing the baby Jesus from the nacimiento is called the levantamiento (lifting up).  In a family ceremony, the baby is raised from his manger, gently dusted off, and dressed in his new finery.  Some families sing:

    QUIERES QUE TE QUITE MI BIEN DE LAS PAJAS, (Do you want me to pick you up from the straw, my beloved)
    QUIERES QUE TE ADOREN TODOS LOS PASTORES, (Do you want all the shepherds to adore you?)
    QUIERES QUE TE COJA EN MIS BRAZOS Y CANTE (Do you want me to hold you in my arms and sing)
    GLORIA A DIOS EN LAS ALTURAS.  (Glory to God on high).

    Niño Dios San Judas Tadeo
    One of the most popular 'looks' for the Niño Dios in Mexico City is that of San Judas Tadeo, the patron saint of impossible causes.  He is always dressed in green, white, and gold and has a flame coming from his head.

    Niño Dios Vestido
    Mexico Cooks!' very own sleeping Niño Dios.  He measures just 7" from the top of his head to his wee toes.  His purple and gold finery, hand-made for him using sequined and embroidered fabric from Oaxaca, is very elegant.

    [youtube=://www.youtube.com/watch?v=h4rcQDmyffo&w=420&h=236] 
    This lovely video from Carapan, Michoacán shows both the gravity and the joy (and the confetti!) with which a Niño Dios is carried to the parroquia (parish church).

    Carefully, carefully carry the Niño Dios to the parish church, where the priest will bless him and his new clothing, along with a blessing for you and your family.  After Mass, take the baby Jesus home and put him safely to rest till next year's Christmas season.  Sweet dreams of his next outfit will fill your own head as you sleep that night.

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  • Warm Yourself from the Inside Out: Caldo de Pollo, Mexico’s Delicious Chicken Soup

    First published about six years ago, this is by far the most popular of Mexico Cooks!' nearly 600 archived articles.  There's just something wonderful about comfort food, no matter what culture prepares it!

    Seasoning Ingredients Caldo
    Seasoning ingredients for preparing the caldo (broth) for Mexican caldo de pollo (chicken soup).  Clockwise from top right in the photo: unpeeled carrots, white onions, chiles serrano, garlic, fresh bay leaves, cilantro, and thyme.  I also added a big sprig of fresh hierbabuena (mint) and a smaller sprig of fresh epazote (wormseed).  If you can't find fresh epazote, leave it out.  The dried variety adds no flavor to any of your recipes.

    There are few meals more undeniably Mexican than delicious, home-made caldo de pollo (Mexico's marvelous chicken soup, with fresh vegetables).  During the winter, when the temperature is chilly even in Mexico, what better to warm us from the inside out than Mexico's traditional, rich, delicious caldo de pollo (chicken soup)?  You who live in even colder countries will love it as much as we do.  Nothing could be simpler to prepare.  The ingredients are easy to obtain, the broth all but cooks itself, and the final preparations are simple and fast.

    Pollo Listo para Caldo
    This beautiful chicken weighed approximately 5.5 pounds before cooking.

    Mexico's chickens are perfectly suited to caldo de pollo.  Yellow skin and pink flesh create a fragrantly savory stock.  If you've traveled to Mexico and visited our markets, you may have wondered why our recently sacrificed raw chickens look so…so chicken-y, so golden and inviting.  They're fed ground marigold petals along with their feed!  The bright golden color of the flowers is transmitted not only to their skin and flesh, but also to the yolks of their eggs, which sit up high and sunny in your breakfast skillet.  Several years ago, a shall-remain-nameless neighboring country to the north imported some of its frozen chicken to our supermarkets: grey, pitiful whole chickens and lumps of breast and leg meat lay in freezer compartments waiting to be purchased.  Mexican housewives, used to fresh, plump chicken, looked at these icy products and recoiled.  Few of these ugly corpses sold and I currently notice that no imported frozen chicken is available in any of the supermarkets I visit from time to time.

    Mexico Cooks!
    prefers to remove as much fat as possible from the chicken before cooking, leaving only a little to give body and flavor to the broth.  The skin stays on, both for color and flavor.

    Pollo en la Olla
    In the pot: the chicken back and legs, along with the seasoning ingredients and water, ready to cook.

    Caldo de Pollo (Mexican Chicken Soup)

    For the broth
    1 whole chicken, approximately 5-6 pounds
    1 1/2 white onions, peeled
    2 large cloves garlic, peeled
    2 large carrots, peeled and cut in half
    2 chiles serrano, sliced from tip to stem end
    2 bay leaves
    6 stems cilantro
    Large sprig fresh hierbabuena (mint)
    Small sprig fresh epazote (wormseed), optional.  If you can't get it fresh, leave it out.
    Large pinch of thyme
    Sea salt to taste
    Water to cover all broth ingredients
    14-quart stock pot

    Mercado Patas de Pollo 1
    If you can buy chicken feet where you are, put several in the cooking pot to give color and depth of flavor to the broth.  You'll thank me, honest you will.

    Procedure
    Remove as much fat as possible from the raw chicken.  Remove the bag of menudencias (heart, gizzard, liver, etc).  Mexico Cooks! prefers to separate the entire breast and wings from the back and legs, using the back and legs for preparing the broth and reserving the breast and wings for later use.

    Put the skin-on chicken back, legs and all seasoning ingredients except the salt into the stock pot.  Add cold water to cover the ingredients.  Bring to a boil, lower to simmer.  Skim the broth once with a wire skimmer.  Simmer, partially covered, for approximately 1.5 hours.  Cool slightly and add sea salt to taste.  Remove all vegetables, herbs, and the chicken back and legs from the pot.  Chill the broth overnight and peel off any congealed fat.

    Because I prefer to eat breast meat, I often shred the cooked leg and back meat to be used in other recipes.  However, when I made this batch of caldo de pollo, I took large chunks of the dark meat and added them to the broth.

    Ingredients for Eating
    Ingredients for the final preparation of the caldo de pollo, to cook in the broth just before serving.  Clockwise from top right: calabacitas (tender zucchini, about 3" long), peeled carrots, chicken breast, fresh green beans.  Potatoes, ready to be peeled, are in the foreground.

    To finish the caldo de pollo:

    Ingredients
    1/2 pound fresh green beans, broken in thirds
    4 carrots, peeled and cut into 1" lengths
    4 to 6 calabacitas (tiny zucchini will do), cut into 2" lengths
    2 or 3 large potatoes, cut into 16 pieces
    1 chayote, peeled and cut into 16 pieces–use the tender, white seed, too, it's delicious (optional)
    1 large ear of fresh corn, husked and cut into sections (across the ears) approximately 2" wide
    2 or 3 half chicken breasts, cut into three pieces each
    2 or 3 chicken wings, pointed end sections removed

    About an hour before mealtime, remove the chicken backs, legs (and the feet, if you used them) from the pot and bring the broth to a simmer.  Add all of the above ingredients to the broth.  Simmer for half an hour, or until the chicken and vegetables are done.

    During the half hour that the vegetables and chicken are cooking in the caldo de pollo, prepare a pot of traditional Mexican rice.  In a couple of tablespoons of vegetable oil, sauté the amount of rice you want (I usually use 1 or 2 cups of raw rice) until  the rice is uniformly golden brown.  Add 2 cups of tomato water for every cup of rice, bring to a boil, cover the pot and lower the heat to simmer until the rice is fluffy, about 20 minutes.

    Tomato Water for Rice
    3 raw Roma tomatoes, skinned
    1/3 white onion, roughly chopped
    1 small clove garlic, peeled
    1 small chile serrano, stem removed but using the seeds, if you want a slightly spicy rice  (optional)
    2.5 cups cold water
    Sea salt to taste

    Add all ingredients to your blender and whiz until smooth.  Strain through a fine colander and use the liquid for cooking rice.

    Albo?ndigas Pelando Jitomate
    Tip for Skinning Raw Tomatoes
    Bring a small pot filled with water to a boil.  While the water comes to a boil, wash the tomatoes, then cut a 1/8" cross-mark in the stem end of each one.  Put the tomatoes into the boiling water and boil for a minute–literally a minute, until the tomato skin begins to split.  Set the timer or watch the pot to see when the tomatoes begin to split their skins.  Then use a fork, tines stuck into the stem end of the tomatoes, to lift them out of the water and hold each one while you peel it.  The tomatoes will be easy to peel.

    To Prepare Mexican Red Rice
    1.5 cups raw rice–use your preferred variety of long-grain raw rice (not pre-cooked): not Uncle Ben's, not instant rice, or other rice of that type).
    2 Tbsp vegetable oil
    3 cups tomato water
    1 tsp salt or to taste
    Heavy, lidded pot, wider than it is deep

    Put the oil in the pot and over a medium flame, heat the oil until it shimmers.  Add the rice and let it fry, stirring often, until the rice is light golden brown.  Add all of the tomato water and the salt.  Bring the pot to a boil, cover leaving the cover slightly ajar, and lower the flame to its lowest point.  Allow the rice to simmer for approximately 20 minutes (use a timer!) or until all the tomato water is absorbed and the rice grains are tender.

    Caldo de Pollo 5 Oct 2018 1
    The finished product, steaming and delicious any time of year.  

    At meal time, have the following on the table for garnish and further seasoning: a large bunch of fresh cilantro, stems in a glass of water; a plate of halved limones or limes, a dish of sea salt; and a cooked (not raw) or bottled table salsa of your choice.  Plenty of hot-from-the-griddle corn tortillas round out your meal.

    Salsa Purhépecha Chile Perón
    Mexico Cooks! favorite bottled salsa: Cosecha Purhépecha Salsa Casera de Chile Perón (Home-style sauce made of chile manzano, known as chile perón in Michoacán).  It's made in Chilchota, Michoacán, and I normally keep a big stash of it in my Mexico City pantry.

    To serve your caldo de pollo, add a large spoonful or two of steaming hot rice to each diner's bowl.  Next, add chicken and a good amount of each of the vegetables.  Fill each bowl with hot, fragrant broth.  Every diner can then add a pinch of sea salt, some cilantro leaves, a squeeze or two of jugo de limón, and salsa to his or her own taste.

    Makes four to six servings with a lot of rich broth left over for other uses.  I strain the broth and then freeze it in gallon ziplock freezer bags.

    Provecho!

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  • From Nuestra Señora de Guadalupe to the Virgin Mary in the World :: One Virgin, Many Appearances

    Basi?lica Framed Tilma 1
    In mid-December, you read the story of Nuestra Señora de Guadalupe (Our Lady of Guadalupe), the patron Virgin of Mexico.  She is so well-loved that there's a saying about Mexico's devotion to her: "No todos somos Católicos, pero todos somos Guadalupanos."  ("We aren't all Catholics, but we all love la Guadalupana.") There is no apparition of the Virgin Mary that is more highly venerated than this one.  She's known by many loving nicknames: La Morenita (the little brown woman), Paloma Blanca (white dove), and La Guadalupana (the woman from Guadalupe) are just a few.  She's first in our hearts, but there are many other apparitions of the Virgin Mary that are also much loved in Mexico.

    Dolorosa
    Nuestra Señora de los Dolores (Our Lady of Sorrows).  This apparition of the Virgin Mary is often seen standing at the foot of the cross where Jesus was crucified.  Dressed in black and frequently depicted with arrows piercing her heart, she is the image of pain.

    La Virgen en Tránsito, Templo de la Companía
    La Virgen en Tránsito (The Virgin in Transition).  According to Roman Catholic doctrine, when the Virgin Mary died, she was assumed into heaven, body and soul.  This 17th Century statue, from the Templo de la Companía in Pátzcuaro, Michoacán, shows the Virgin after death but prior to her assumption into heaven.

    La Santísima Camino a Belén
    La Santísima Virgen en Camino a Belén (the Blessed Virgin on the Way to Bethlehem), Cuitzeo, Michoacán.  She wears her straw traveling hat as Joseph takes her to Bethlehem, where Jesus will be born.

    Nuestra Señora de Zapopan
    Nuestra Señora de Zapopan, Basílica de Zapopan, Zapopan, Jalisco.  This 16th Century image of the Virgin Mary is made of pasta de caña: a pre-Hispanic paste of cornstalk and orchid-bulb juice, molded to the approximate shape of the Virgin, covered with gesso, and polychromed.  She measures a mere 14" high.  One of her nicknames is 'La Generala' (the general), given to her after she helped Mexican troops to victory in a battle in 1852.  She is the santa patrona (patron Virgin) of Guadalajara, seen here dressed and crowned as she is when her image is on the altar in the Basílica.

    Viajera Virgen Zapopan 1
    Nuestra Señora de Zapopan–the same one you see in the photo above–dresses for travel, too.  Here you see her ready to go out for a road trip; she's wearing her rebozo (shawl) and her straw hat.  If she isn't going far, she travels in her Virgenmobil–a brand new vehicle that starts the trip with zero kilometraje (mileage).

    Nuestra Señora de la Salud
    Nuestra Señora de la Salud, Pátzcuaro, Michoacán.  This tiny 16th Century figure, revered as the santa patrona of Pátzcuaro, is also made of pasta de caña.

    La Inmaculada Concepción, Jalisco
    La Inmaculada Concepción (the Immaculate Conception).  This statue of the Virgin represents the Roman Catholic doctrine of her conception without the taint of original sin.  Mexico Cooks! photographed this modern image in the Templo de la Inmaculada Concepción, Concepción de Buenos Aires, Jalisco.

    Mexico is devoted to many more apparitions of the Virgin Mary.  People sometimes ask me how many Virgin Marys there are in the world: there is only one, but she has appeared in many guises, in many types of clothing, and in places all over the globe.  

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

  • Three Traveling Kings, Tamales, and Traditions: The *Rest* of Christmas in Mexico

    Rosca-de-Reyes 2017
    Most Mexicans eat traditional rosca de reyes (Three Kings' Bread) on January 6, the Feast of the Three Kings.  Its usual accompaniment is chocolate caliente (hot chocolate).  The rosca in the photo is normal size for a family–about 18" long.

    Rosca Monumental DF
    This is the rosca monumental–humongous rosca–as served in Mexico City's Plaza de la Constitución (better known as the Zócalo).  For the 2018 celebration, the rosca will contain 7,720 kilos of wheat flour, 2,000 kilos of sugar, 52,200 eggs (!), over 3,000 kilos of butter, 253 kilos of yeast, and all the rest of the ingredients necessary to accomplish a baking feat of this magnitude.  Over 2,000 bakers and other personnel will participate in its preparation.  Miguel Ángel Mancera, Mexico City's head of government, will once again preside over its slicing and serving–portions enough for approximately 250,000 hungry people.

    Claire  Fabiola  Cristina con Borreguitos
    One of the many Three Kings traditions in Mexico City is having one's photograph made with them, either just before or on their feast day.  The photo above, taken at least 15 years ago in the city's Parque Alameda Sur, includes the Kings, some real live lambs, and (left to right), my friends Claire and Fabiola, and me.

    The Día de los Reyes Magos (the Feast of the Three Kings) falls on January 6 each year.  You might know the Christian feast day as Epiphany or as Little Christmas.  The festivities celebrate the arrival of the Three Kings at Bethlehem to visit the newborn Baby Jesus.  In some cultures, children receive gifts not on Christmas, but on the Feast of the Three Kings–and the Kings are the gift-givers, commemorating the gifts of gold, frankincense, and myrrh that they presented to the Baby Jesus. Many, many children in Mexico still receive special gifts of toys from the Reyes (Kings) on January 

    Typically, Mexican families celebrate the festival with a rosca de reyes (Three Kings' Bread).  The size of the family's rosca varies according to the size of the family, but everybody gets a slice, from the littlest toddler to great-grandpa.  Accompanied by a cup of chocolate caliente (hot chocolate), it's a great winter treat. 

    Reyes Magos Cajititla?n Jalisco
    In this photo (click on it to enlarge it for a better view), the Reyes Magos arrive by boat in Cajititlán, Jalisco, where there is a large lake.

    My friend, Chef Arturo Camacho Domínguez, recently wrote a bit for me about the significance of the rosca.  He wrote, "The rosca de reyes represents a crown; the colorful fruits simulate the jewels which covered the crowns of the Holy Kings.  The Kings themselves signify peace, love, and happiness.  The Niño Dios hidden in the rosca reminds us of the moment when Saint Joseph and the Virgin Mary hid the Baby Jesus in order to save him from King Herod, who wanted to kill him.  The three gifts that the Kings gave to the Niño Dios represent the Kings (gold), God (frankincense), and man (myrrh).

    "In Mexico, we consider that an oval or ring shape represents the movement of the sun and that the Niño Dios represents the Child Jesus in his apparition as the Sun God.  Others mention that the circular or oval form of the Rosca de Reyes, which has no beginning and no end, is a representation of the infinity of heaven–which of course is the home of the Niño Dios."  Furthermore, the dried-fruit decoration (figs, ate [similar to fruit leather], and acitrón [candied cactus flesh]) represent the crowns of the Reyes Magos (the Three Wise Men).

    Niño Dios from Rosca
    The plastic muñequito (little doll) baked into my most recent rosca measured less than 2" tall.  The figures were originally dried habas (fava beans), then were made of porcelain, but now they are generally made of plastic.  See the tooth mark on the head?  Mexico Cooks! is the culprit.  Every rosca de reyes baked in Mexico contains at least one muñequito; larger roscas can hold two, three, or more.  Mexico City's giant rosca normally contains 10,000 of these tiny figures.

    Tamales Tamaleras
    Tamaleras (special pots to steam tamales) do extra duty on February 2–the Feast of la Candelaria, when literally millions of tamales are devoured at seasonal parties all over Mexico.

    Tradition demands that the person who finds the niño in his or her slice of rosca is required to give a party on February 2, el Día de La Candelaria (Candlemas Day).  The party for La Candelaria calls for tamales, more tamales, and their traditional companion, a rich atole flavored with vanilla, cinnamon, or chocolate.  Several years ago, an old friend, in the throes of a family economic emergency, was a guest at his relatives' Three Kings party.  He bit into the niño buried in his slice of rosca.  Embarrassed that he couldn't shoulder the expense of the following month's Candelaria party, he gulped–literally–and swallowed the niño.

    El Día de La Candelaria celebrates the presentation of Jesus in the Jewish temple, forty days after his birth.  The traditions of La Candelaria encompass religious rituals of ancient Jews, of pre-hispanic rites indigenous to Mexico, of the Christian evangelization brought to Mexico by the Spanish, and of modern-day Catholicism. 

    Baby Jesus Mexico Cooks
    In Mexico, you'll find a Niño Dios of any size for your home nacimiento (Nativity scene).  Traditionally, the Niño Dios is passed down, along with his wardrobe of special clothing, from generation to generation in a single family.

    The presentation of the child Jesus to the church is enormously important in Mexican Catholic life. February 2 marks the official end of the Christmas season, the day to put away the last of the holiday decorations.  On February 2, the figure of Jesus is gently lifted from the home nacimiento (manger scene, or creche), dressed in new clothing, carried to the church, where he receives blessings and prayers.  He  is then carried home and rocked to sleep with tender lullabies, and carefully put away until the following year. 

    Each family dresses its Niño Dios according to its personal beliefs and traditions.  Some figures are dressed in clothing representing a Catholic saint particularly venerated in a family; others are dressed in the clothing typically worn by the patron saints of different Mexican states.  Some favorites are the Santo Niño de Atocha, venerated especially in Zacatecas; the Niño de Salud (Michoacán), the Santo Niño Doctor (Puebla), and, in Xochimilco (suburban Mexico City), the Niñopa (alternately spelled Niñopan or Niño-Pa).

    Xochimilco Niñopan
    This Xochimilco arch and the highly decorated street welcome the much-loved Niñopan figure.

    The veneration of Xochimilco's beloved Niñopan follows centuries-old traditions.  The figure has a different mayordomo every year; the mayordomo is the person in whose house the baby sleeps every night.  Although the Niñopan (his name is a contraction of the words Niño Padre or Niño Patrón) travels from house to house, visiting his chosen hosts, he always returns to the mayordomo's house to spend the night.  One resident put it this way: "When the day is beautiful and it's really hot, we take him out on the canals.  In his special chalupita (little boat), he floats around all the chinampas (floating islands), wearing his little straw hat so that the heat won't bother him.  Then we take him back to his mayordomo, who dresses our Niñopan in his little pajamas, sings him a lullaby, and puts him to sleep, saying, 'Get in your little bed, it's sleepy time!"  Even though the Niñopan is always put properly to bed, folks in Xochimilco believe that he sneaks out of bed to play with his toys in the wee hours of the night.  

    Trajineras
    Trajineras (decorated boats) ready to receive tourists line the canals in Xochimilco.

    Although he is venerated in many Xochimilco houses during the course of every year, the Niñopan's major feast day is January 6.  The annual celebration takes place in Xochimilco's church of St. Bernard of Sienna.  On the feast of the Candelaria, fireworks, music, and dancers accompany the Niñopan as he processes through the streets of Xochimilco on his way to his presentation in the church.

    Niñopa Colibrí
    Gloria in Xochimilco with Niñopa, February, 2008.  Photo courtesy Colibrí.

    Xochimilco Papel Picado Niñopa
    Blue papel picado (cut paper decoration) floating in the deep-blue Xochimilco sky wishes the Niñopan welcome and wishes all of us Feliz Navidad.

    Tamales
    El Día de La Candelaria means a joyful party with lots of tamales, coupled with devotion to the Niño Dios.  For more about a tamalada (tamales-making party), look at this 2007 Mexico Cooks! article.

    From the rosca de reyes on January 6 to the tamales on February 2, the old traditions continue in Mexico's 21st Century.

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  • Have A Happy New Year, Mexican Style!

    Fin del An?o 2017 1
    In Mexico, we throw a "Fin del Año" party–to celebrate the end of the old year, as well as the beginning of the new year.  The photo shows you fireworks behind the Ángel de la Independencia (Angel of Independence) in Mexico City, at the end of 2016.  There are lots of other customs here as well!

    Chonitos amarillos
    In Mexico and other Latin American countries, women wear yellow underwear on New Year's Eve to bring good luck and wealth in the year to come.  Red underwear indicates a New Year's wish for an exciting love interest!

    Superstition or not, many people here in Mexico have the custom of ritos del Año Nuevo (New Year's rituals).  Some rituals include foods, others prescribe certain clothing, and still others warrant attention for religious interest.

    Grapes
    As the clock strikes midnight, it's common to eat twelve grapes–one at each ding, one at each dong of the bell.  While eating the grapes, you make a personal wish for each grape you consume, welcoming the new year that's beginning.  Mexico Cooks! finds that it's helpful to write down the twelve wishes so as not to forget one or choke in the rush to swallow the grapes before the clock finishes striking the New Year's earliest hour!

    Lentils
    Eating a tablespoonful of cooked lentils on New Year's Eve is said to bring prosperity and fortune.  You can also give raw lentils–just a handful–to family and friends with the same wish.

    Sweeping for An?o Nuevo
    Sweep all the rooms of your house, your front steps, and the street in front of your house to remove all traces of the old year.  Some people put 12 gold coins outside–to be swept into the house after the house is swept clean.  The coins are to invite money and other abundance to come into the home.  Photo courtesy Jeff Trotter.

    Lit Match
    On a small piece of paper, write down the undesirable habits and customs you'd like to let go of in the New Year that's just starting.  Burn the paper, then follow through with the changes!

    3 Stones
    Choose three stones that symbolize health, love, and money.  Put them in a place where you will see them every day.

    Candles
    Light candles: blue for peace, yellow for abundance, red for love, green for health, white for spirituality, and orange for intelligence.

    Glass of water
    Spill clean water on the sidewalk in front of your house as the clock rings in the New Year.  Your house will be purified and all tears will be washed away.

    Pesos layers
    To have money for your needs all year, have some bills in your hand or in your pocket to welcome the arrival of the New Year.  Some people fold up the money and put it in their shoes!

    Suitcase!
    Take your suitcase for a walk.  Legend is that the farther you walk with your suitcase, the farther you'll travel.  Several New Year's Eves ago, Mexico Cooks! and a few friends celebrated by walking our suitcases around the block, and we all traveled far and wide during the new year that followed.

    Chonitos rojos
    Mexico Cooks! wishes all of you a muy Próspero Año Nuevo–and especially wishes that your red underwear brings you (or keeps you) the love of family, friends, and that special someone.

    We'll see you in 2018!

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  • Is It A Creche? A Manger Scene? In Mexico, It’s a Nacimiento.

    Arbolito 2010 2
    A Christmas tree may be the central focus of your home decoration during this joyous season of the Christian year.  In most parts of Mexico, though, the Christmas tree is a fairly recent import and the primary focus of the holiday is still on the nacimiento (manger scene, creche, or nativity scene).

    One of Mexico Cooks!' biggest delights every late November and early December is shopping for Christmas–hunting for gifts of course, but also, on the lookout for new items to place in my nacimiento (manger scene).  Truth be told, I have five nacimientos–or maybe six–that come out each Christmas season, but only one of them keeps growing every year.

    Barro Nacimiento 2010
    The tiny figures in this nacimiento are made of clay; the choza (hut) is made of wood.  The shepherds and angels have distinctive faces; no two are alike.  One shepherd carries firewood, another a tray of pan dulce (sweet breads), a third has a little bird in his hands.  The tallest figures measure only three inches high.  According to la leyenda navideña (the Christmas legend), even the animals in the stable bowed down to worship the Niño Dios (Baby Jesus).  Click on any photo to enlarge the image for a better view.

    Nin?o Dios Tonala? Nacimiento
    The Niño Dios is not placed in the pesebre (manger) until the night of December 24.  The Niño Dios for the clay nacimiento above is just over an inch long and is portrayed sleeping on his stomach with his tiny knees drawn up under him, just like a real infant.  This entire nacimiento was made about 35 years ago in Tonalá, Jalisco, Mexico.

    Mexican households traditionally pass the figures for their nacimientos down through the family; the figures begin to look a little tattered after traveling from great-great-grandparents to several subsequent generations, but no one minds.  In fact, each figure holds loving family memories and is the precious repository of years of 'remember when?''.  No one cares that the Virgin Mary's gown is chipped around the hem or that St. Joseph is missing an arm; remembering how the years-ago newest baby, now 32 and with a baby of his own, teethed on the Virgin's dress or how a long-deceased visiting aunt's dog bit off St. Joseph's arm is cause for a family's nostalgic laughter.

    Nacimiento en Vivo
    Nacimiento en vivo (living nativity scene), Lake Chapala, Jalisco, Mexico.  In 13th century Italy, St. Francis of Assisi was the first to be inspired to re-enact the birth of Christ.  The first nacimiento was presented with living creatures: the oxen, the donkey, and the Holy Family.  Even today in hundreds of Mexican communities, you'll see living manger scenes. 

    Nacimiento 18th Century Italian
    Holy Family, 18th century Italy.  The earliest nativity figures, made of clay, were created in 15th century Naples and their use spread rapidly throughout Italy and Spain.  In Spain, the early figural groups were called 'Belenes' (Bethlehems). 

    AAA José y María Hacia Belén
    A few weeks before Christmas, my tiny nacimiento de plomo (manger scene with lead figures, none over four inches high) comes out of yearlong storage.  The wee village houses are made of cardboard and hand-painted; each has snow on its roof and a little tree in front.  You might well ask what the figures in the photo represent: Sr. San José (St. Joseph, who in Mexico always wears green and gold) leads the donkey carrying la Virgen María (the Virgin Mary) on their trek to Belén (Bethlehem).  We put these figures out earliest and move them a bit closer to Bethlehem every day.  This nacimiento is the one that grows each year; I have added many, many figures to the original few.  This year the total number of figures is near 250.

    Nacimiento Más Poblado
    Click on this photo from the early years of my nacimiento and you will see that the Holy Family has not yet arrived in Bethlehem; the choza is empty and St. Joseph's staff is just barely visible in the lower right-hand corner.  Click to enlarge the photo to better see the figures in the nacimiento: gamboling sheep, birds of all kinds, shepherds, shepherdesses, St. Charbel (to the left and behind the choza), an angel, and Our Lady of Guadalupe are all ready to receive the Niño Dios (Baby Jesus).  Notice the upright red figure at the right, standing in the Spanish moss: that's Satanás (you know who!), who is always present in a Mexican nacimiento to remind us that although the birth of Jesus offers love and the possibility of redemption to the world, sin and evil are always present.

    Nacimiento Arriero y Woman at the Well
    Detail of the lead figures in my ever-growing nacimiento.  To the left is a well (with doves) and a woman coming to draw water; to the right is an arriero (donkey-herder) giving his stubborn little donkey what-for.  

    Nacimiento Misterio 1
    No matter how many figures are included in a manger scene, the central figures in any nacimiento are the Holy Family (St. Joseph, the Virgin Mary, and the Baby Jesus).  In Mexico, those three are collectively known as el misterio (the mystery).

    Nacimiento Grande
    A very small portion of one of the largest nacimientos on display in Mexico City.  It measures more than 700 square meters and includes thousands of figures.  They include everything you can think of and some things that would never occur to you: a butcher shop, a running stream and a waterfall, sleeping peasants, and washerwomen.  A nacimiento can include all of the important stories of the Bible, from Genesis to the Resurrection, as well as figures representing daily life–both today's life in Mexico and life at the time of Jesus's birth.  Photo courtesy El Universal.

    Papel Roca Mexico Cooks
    Papel roca (hand-painted paper for decorating a nacimiento), a choza (little hut), and two kinds of moss for sale in this booth at the Guadalajara tianguis navideño (Christmas market).  Over the course of years, Mexico Cooks! has purchased figures of a miniature pre-Hispanic loinclothed warrior, a tiny shoemaker working at his bench, a wee man sawing firewood, and a shepherd standing under a tree while holding a lamb. The shepherd's tree looks exactly like a stalk of broccoli and makes me smile each time I look at it. 

    Where in Mexico can you buy figures for your nacimiento?  Every city and town has a market where, for about a month between the end of November and the first week in January, a large number of vendors offer items especially for Christmas.  Some larger cities, like Mexico City, Guadalajara, Morelia, and others, offer several tianguis navideños (Christmas markets) where literally thousands of figures of every size are for sale.  

    Nacimiento Virgencita Da?ndole Pecho al Nin?o Dios
    A few years ago, I found a tiny figure of the seated Virgin Mary, one breast partially exposed as she nurses the Niño Dios, who lies nestled in her arms.  It's the only one like it that I have ever seen.  She measures just about two and a half inches high.

    Navidad 2014 Pastor y Fogo?n
    This shepherd keeps watch over his cook-fire in the Mexico Cooks! nacimiento.  He's about three inches long from head to toe; the base of the fire is about the same length; the lead props for the pot are about two inches high.

    Nacimiento Tianguis Niño Dios Todos Tamaños
    This booth at a tianguis navideño in Guadalajara offers Niños Dios in every possible size, from tiny ones measuring less than three inches long to babies the size of a two-year-old child.  In Mexico City's Centro Histórico, Calle Talavera is an entire street devoted to shops specializing in clothing for your Niño Dios.  The nacimiento is traditionally displayed until February 2 (Candlemas Day), when the Niño Dios is gently taken out of the pesebre (manger) in a special ceremony called the levantamiento (raising).  The nacimiento is then carefully stored away until the following December.

    Esperanza
    The choza (hut) in the Mexico Cooks! nacimiento.  People and animals are waiting for the arrival of the Mary and Joseph, and for the birth of the Christ Child.  Click on any photo for a larger view.  In addition to the original lead figures, we now have indigenous figures found in a Mexico City flea market, antique lead animal figures (the rabbit behind the sleeping lamb, the little brown dog behind the kneeling shepherd), finely detailed santons from a trip to Provence, modern resin figures of every description, and many more.  Two hundred more–and counting!  

    Tianguis Shooting Stars
    Piles of gold and silver glitter cardboard stars of Bethlehem, for sale at the tianguis navideño in southern Mexico City's Mercado Mixcoac.

    Nacimiento (Villagers)
    At another tianguis navideño, an assortment of clay figures for your nacimiento: villagers, chickens, and vendors.  Size and scale don't matter: you'll find crocodiles the size of a soft drink can and elephants no bigger than your little finger.  Both will work equally well in your nacimiento.

    Nacimiento (Flamingos)
    Giant flamingos go right along with burritas (little donkeys).  Why not?

    Each traditional figure in a nacimiento is symbolic of a particular value.  For example, the choza (the little hut) represents humility and simplicity.  Moss represents humility–it's something that everyone steps on.  The donkey represents the most humble animal in all creation, chosen to carry the pregnant Virgin Mary.  The star of Bethlehem represents renewal and unending light.

    Nacimiento 6 (Devils)
    Which diablito (little devil) tempts you most, the one with the money bag or the one with the booze?

    Nacimiento Figures 2 (shepherds)
    How many shepherds do you want?  This annual tianguis navideño booth has hundreds, and in sizes ranging from an inch to well over a foot tall.

    Tortilleras Mexico Cooks
    It wouldn't be a Mexican nacimiento without tortillas! You wouldn't want the Sagrada Familia (Holy Family) to go hungry, would you?

    Antique Turkeys
    Turkeys were a new addition for Navidad 2016: a dear friend knows my nacimiento passion and found this pair of antique turkeys for me.  The bigger one is just 3" from beak to tail.  They'll fit right in with the other 200-plus figures!

    This Christmas, Mexico Cooks! wishes you all the blessings of the season.  Whatever your faith, we hope you enjoy this peek at the nacimiento, one of Mexico's lasting traditions.

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  • Piñatas :: Not Just For Birthdays! It’s Time for Mexico’s Posadas

    Piñatas en la Puerta
    Traditional piñatas ready for sale decorate the door to the Hernández family's tiny taller (workshop) on Av. Lázaro Cárdenas, Morelia, Michoacán.

    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.  She'll celebrate her 88th birthday 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, nearly 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
    Pre-cut rounds of papel de china (tissue paper) wait to be glued onto a piñata.  The black plastic bag holds strips of newspaper. 

    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 clay pots 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 for 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).

    But why piñatas, and why in December?  During the early days of the Spanish conquest, the piñata was used as a catechetical tool, for teaching Catholic dogma.  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).  The bandanna worn by the person whacking at the piñata symbolized blind faith.  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!

    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 slide show: Las Posadas.  

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

    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 (a hot fruit punch), buñuelos (a thin fried 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.

    Pelando Can?a
    Caña de azúcar (sugar cane), also in season now, goes into the piñata, too.  The skin is left on and it's cut into 2" to 3" sections, then added to the mix of other treats.

    Little Ji?camas
    Yes, little jícamas are also in the markets right now–and meant to be included in the piñata!  We only use tiny ones–they also measure about 3" in diameter.

    Mandarinas
    Mandarinas (tangerines) are in season at Christmastime and round out the goodies in lots of piñatas.

    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:

    [youtube=https://www.youtube.com/watch?v=XIOjDz0smFw&w=560&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.

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  • Nuestra Señora de Guadalupe :: Queen of Mexico and the Empress of the Americas

    Basilica-De-Santa-Maria-De-Guadalupe 1
    The Basílica de Nuestra Señora de Guadalupe (Our Lady of Guadalupe) in Mexico City.  This newest Basílica was constructed between 1974 and 1976.  It is the second most visited religious shrine in the western hemisphere–second only to the Vatican.

    In 1982, Mexico Cooks! first visited La Morenita (a common nickname for Our Lady of Guadalupe) at her Basílica in Mexico City.  Over the course of many years, I went back often.  In 2008, I was taking a friend for her 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 makes the  trip well worth repeating.   

    First on our list when many faithful visit Mexico City is always the Basílica of Our Lady of Guadalupe.  Once our friends here discovered that we were going, every single person's first question was, "Van a la Villa?" ("Are you going to the Basílica)" 

    To each inquirer we grin 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 of Nuestra Señora de Guadalupe in Mexico City is the 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 virgin, the mother of us all, 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 always a place of extraordinary vitality and celebration. On her major festival day, the anniversary of the apparition on December 12th, the atmosphere of devotion created by literally millions of pilgrims is truly electrifying.

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

    The story of Our Lady's 1531 appearance in Mexico is 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 recently baptized indigenous man named Juan Diego set out to see a doctor in a nearby town: his uncle was very sick and needed medicine.  As he passed 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, am I not 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. He told her about his uncle's illness; she said, "Don't worry about your uncle, I'll take care of him.  Please go to the bishop."  Juan did as he was instructed, but the bishop's staff refused to let him into the office.

    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.  He reported his failure to see the bishop.  The Virgin told him to return to the bishop the next day. This time the bishop's staff listened more attentively to Juan's message from Mary. They were still skeptical, however, and so asked him to go get a sign from Mary that would prove who she was.

    Two days later 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 rocky, 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). 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 Seville, Spain–where he had lived.  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 starry blue mantle and 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 486 years.

    News of the miraculous apparition of the Virgin's image on a peasant's tilma spread rapidly throughout Mexico. Indians by the thousands came from hundreds of kilometers 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 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, rebuilt several times over the centuries, is today a great Basílica with a capacity for 50,000 pilgrims.

    Juan Diego's tilma is preserved behind bulletproof glass and hangs twenty-five feet above the main altar in the basilica. For more than 485 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 salts.

    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 have concluded that the 46 stars on her gown 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 Mexica's mythical god Quetzacóatl, the plumed serpent.

    That February, we took the Metrobús to La Villa, a journey of about an hour from the neighborhood called La Condesa, where we were staying with friends, to the Basílica in the far northern part of the city. The Metrobús, Mexico City's marvelous above-ground rapid transit system, 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, showing him protected by and devoted to Nuestra Señora de Guadalupe, is found in both pictures and figures. It is still displayed in many Mexican homes.

    NSG Agua Bendita
    Holy water bottles in the image of Our Lady of Guadalupe, available from vendors' booths around the Basílica.

    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, bandanna-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, green, and pearly white plastic, religious-theme 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 and its duality. We needed to buy several recuerdos (mementos) for our friends in the United States, 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 16th 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 first shrine to Our Lady of Guadalupe.  It was replaced by the shrine that was finished in 1709, called the Old Basílica. When the  Old Basílica became dangerous due to the sinking of its foundations, a modern structure called the New Basílica was built on the same property. 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 the Basílica 35 years ago, there were only two moving sidewalks.  Behind them was space for the faithful to stand and reflect or pray for a few minutes. Now there are three moving walkways.  The constant crush of visitors required that the quiet 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 bronze crucifix exhibited in a glass case. The crucifix, approximately three 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 altar crucifix was bent nearly double 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 from the bomb.

    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, the priest on duty blessed them for us and 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 Metrobús (Indios Verdes) north to the station Deportivo 18 de marzo.  Go down the stairs, head left half a block to the corner, turn right to cross the street, and walk two blocks to the right until you get to the Basílica.
    • From the Hidalgo Metro station take a pesero (microbus) to La Villa.
    • From Zona Rosa take a pesero along Paseo de la Reforma, north to the stop nearest the Basílica.
    • Or take an Uber 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.

  • Restaurante Pasillo de Humo with Chef Alam Méndez Florián :: Make Reservations NOW For Your Winter Trip to Mexico City

    Pasillo de Humo Casa Llena 17 julio 2017
    Restaurante Pasillo de Humo, Mexico City: casa llena (full house) recently at midday.  The name of the restaurant means "hall of smoke"; it's borrowed from the name of an iconic section of the 20 de noviembre market in the city of Oaxaca.  In that section–the pasillo de humo–one chooses fresh meat from any of a number of butchers, who grill it for you on the spot, along with tail-and-all bulb onions.  The "hall of smoke" is always smoky, and always delicious; vendors sell wonderful side dishes, the seating is in booths that line the hall's sides, and the diners' spirits are always alegre (joyful).  This one-year-old Mexico City restaurant isn't filled with smoke, of course, but it's almost always filled with joyful eaters at every meal: desayuno (breakfast), comida (Mexico's midday main meal of the day), and cena (supper).

    Oaxaca Carne Asada Mercado 20 de noviembre 2
    One butcher's grill in Oaxaca's Mercado 20 de noviembre, pasillo de humo.

    Pasillo de Humo Grupo 27-11-2017
    Mexico Cooks! was at Restaurante Pasillo de Humo for comida with the above group on November 27, 2017–easily the 40th meal I've eaten there during the year since the restaurant opened.  Clockwise from bottom left: Rafael Mier, founder of the 300,000+ member strong Facebook group Tortilla de Maíz Mexicana, Mexico Cooks!, Alondra Maldonado, Nayarit-based author of the cookbook Sabores de Nayarit (Flavors of Nayarit) who teaches Mexican cooking classes, (standing) chef Alam Méndez Florián, and (seated) Francisco Santiago Lázaro, the most knowledgeable central Mexico tour guide I know.  The restaurant is just a few blocks from my home, easy walking distance to Pasillo de Humo, serving day in and day out what I consider to be the best food in Mexico City.  Given that there are plus or minus 15,000 restaurants in this enormous city, that's really saying something.

    PdeH Molletes 1
    Our group of four ordered four appetizers to share.  The first to come to table were these Oaxacan molotes, small spheres of very ripe, sweet plantains, mashed and formed into spheres.  The spheres are then stuffed with queso fresco (light, fresh cheese); the indentation for the cheese is covered with a smear of plantain pulp, and the spheres are fried until light golden brown, just as you see them in the photo.  These are plated in a thin pool of delicious mole, scattered with queso fresco, and topped with thin watermelon radish slices and sprouts.

    PdeH Chile de Agua 1
    The second of our four appetizers: this is a fresh chile de agua ('water' chile, brought fresh from Oaxaca to Pasillo de Humo), slightly pickled, split open, and stuffed with marvelously seasoned shredded beef, then topped with pickled white onions.

    Oaxaca Benito Jua?rez Mkt 11 Chiles de Agua
    Fresh chiles de agua for sale in a Oaxaca market.  Their color range is from pale green to bright red, as you see in the photo.

    PdeH Alam San Pellegrino
    Alam David Méndez Florián, the young chef at Pasillo de Humo, has been immersed since birth in a world of traditional Oaxacan cooks, their superb old-time recipes that continue to thrill our palates, and their determination to maintain the food legacy passed to them from their elders.  His parents, Fidel Méndez Sosa and traditional cook Celia Florián, opened their family's restaurant Las 15 Letras in the city of Oaxaca more than 25 years ago, when little Alam was only two years old.  He started helping in the restaurant when he was scarcely as tall as the broom he used to sweep and all but stood on a box to reach the sink where he washed dishes.  He says, "When I was about 11 years old, I started doing more: I could make the agua fresca del
    día
    (the day's fresh fruit water) or a salsa.  I realized then that I really, really liked the kitchen."  

    Cristina con Celia Floria?n 7-1-2016 2a
    Mexico Cooks! with Celia Florián, chef Alam's mother and the inspiration for Restaurante Pasillo de Humo.  Señora Florián is one of the most kind and loving people I know.  Everyone who knows her considers her their dear friend, and I'm privileged to be in that group.  She has two enormous gifts that anyone who knows her would tell you: that of truly being present to the person to whom she is speaking–and truly loving her native Oaxaca and its food and traditions. 

    Celia Mercado de la Merced Jitomate Rin?o?n
    Among other ingredients that grow or are made best in Oaxaca, chef Alam brings these jitomates riñon (kidney-shaped tomatoes), several kinds of special chiles, dried corn to be nixtamal-ized and made into tortillas in the restaurant, meats such as thinly sliced tasajo (seasoned beef) and cecina (seasoned pork) for tlayudas (large, thin Oaxaca corn tortillas stuffed with quesillo (Oaxaca cheese), made in Oaxaca, special herbs, asiento (a kind of deeply flavored pork lard that is smeared onto the tlayuda), and many other items that are impossible to find in Mexico City's markets–even those that carry the most exotic items.  It's hard to write this paragraph–my mouth keeps watering!

    PdeH Pechuga Rostizada Paco 1
    Next we ordered four platillos fuertes (main dishes) to share.  Delicious, tender, perfectly cooked roast chicken breast in a pool of el rey de los moles (the king of moles): Oaxaca mole negro (black mole), made with chile chilhuacle negro (dried black chile chilhuacle), brought to the restaurant from Oaxaca.

    Oaxaca Chile Chilhuacle Negro 1
    Premium first class chile chilhuacle in a Oaxaca market.  The name on the sign is a spelling variation for this chile.

    PdeH Mollejas 1
    Our next main course was mollejas–veal sweetbreads served with a mole called chichilo, in a deep bowl and accompanied by typical Oaxaca chochoyotes (delicious little blue corn dumplings with a finger-poke of a belly button).  It's quite unusual to find sweetbreads on a restaurant menu these days, and at Pasillo de Humo they are one of my favorite dishes.  Crisp on the outside, tender on the inside, enormously flavorful…don't hesitate!  

    Pulpo con Huaximole 1
    Third came pulpo en huaxmole (tender octopus in a chile costeño mole thickened with ground guaje seeds and served with tiny halved potatoes.  Garnished with very thin watermelon radish slices and sprouts, this dish is perfectly prepared every time.

    Chapulines y Guajes
    The long green pods are guajes (pronounced WAH-hehs), endemic to Oaxaca–and from which Oaxaca got its name.  The seeds are removed for for thickening huaxmole.  In the other dish?  Tiny roasted chapulines (grasshoppers).

    Chef Alam told me that in addition to his lifelong experience cooking with his mother, grandmother, and other family members, he studied professionally at the Instituto Culinario de México in Puebla, collaborating with chef Ángel Vázquez in the restaurant "Intro" for three years.  Later, he competed as part of the National Junior Culinary Olympic Team, in Germany.  When he finished his courses at the Instituto, he worked at the fabled two-Michelin-star restaurant Can Fabes in Barcelona, Spain and then at Arzak, in San Sebastian, which at the time had three Michelin stars.

    In May 2014 chef Alam won "Most Promising Young Chef" in the competition Gastronómica Rivera del Duero, which took place in Mexico City. Later he worked as sous chef in the Hotel Santa Cruz Plaza in Chile.  Sometime later he developed the kitchen and the menu for restaurant Don Porfirio in Guatemala and continued as its e
    xecutive chef during its first year of operations.  Following that, he was production chef with Rosío Sánchez in her taco shop Hija de Sánchez in Copenhagen, just prior to starting Pasillo de Humo.  

    Just recently, he was nominated for "Most Promising Chef" in the 2017 Gourmet awards, as "up and coming chef" in Food & Travel México's 2017 Reader Awards, and as semifinalist in the San Pellegrino Young Chef 2018.

    Chef Alam has become enormously accomplished in his relatively short career.  It's a joy to see that he continues to credit his parents and his beginnings at home for so much of his success.  

    PdeH Tamal de Chocolate 1
    Some people say, "If it's dessert, it has to be chocolate."  This tamal de chocolate definitely filled that bill.  Plump and rich with Oaxacan chocolate, these tender, fluffy tamales are steamed in corn husks and served still hot. This was to have been our only shared dessert, paired with three flavors of house-made ice cream (a small scoop each of vanilla with chile, burned milk, and poleo (a Oaxacan herb), but suddenly the kitchen brought two extra desserts–oh, poor us!  

    PdeH Flan 1
    Our second dessert: a traditional flan, about to be included in the menu at Pasillo de Humo.  Creamy, made with cream cheese and not quite as light as the standard custard-style flan, this one knocked all our socks off.

    PdeH Xoconostle en Tacha 1
    This new dessert, coming soon to the menu at Pasillo de Humo, is an exquisite blend of crunchy, chewy, juicy, sweet, tart, and is fabulous.  Chef Alam created it and named it xoconostle en tacha.  He nixtamalizes the xoconostle, a tart and sour relative of Mexico's seasonal tuna (sweet cactus fruit), to firm up its texture; then he slowly cooks it in a piloncillo (Mexican raw sugar cones) and canela (cinnamon) flavored thick syrup until the sour fruit is permeated with the intensely sweet syrup.  On the plate, he combines the now-sweet, slightly chewy xoconostle with juicy slices of pink and yellow grapefruit, crunchy "tierra" (the crumbly, buttery base), a bit of queso fresco, some crisp butter cookies, and a scoop of helado de guayaba (guava ice cream).  Don't ask, okay?  I could have licked the plate, and you'll want to as well.

    PdeH Xoconostle 1
    Recently harvested xoconostles.  You can easily see where the needle-sharp thorns have been removed from the fruit's skin.

    PdeH Mezcal Cart 1a
    In addition to wonderful food, Oaxaca (and Pasillo de Humo) are also renowned for mezcal, an alcoholic beverage distilled from earthen-oven baked maguey cactus.  Before or after your meal, ask for the mezcal cart–a repurposed diablito (hand truck).  Your server will pour you little sips of any mezcal you'd like to taste.  When you choose the one you prefer, your serving will be bigger! 

    Provecho!  You're going to fall in love with Restaurante Pasillo de Humo.  Look around for me, it would be a pleasure to meet you.

    Restaurante Pasillo de Humo
    Upstairs at Parián Condesa
    Av. Nuevo León 107, near the corner of Calle Michoacán
    Colonia Hipódromo Condesa
    Mexico City, Mexico

    Telephone (from outside Mexico) 011-52-55-5211-7263 
    Reservations necessary and only by phone.
    Hours:
    Monday, Tuesday, Wednesday 9:00AM to 10:00PM
    Thursday, Friday, Saturday      9:00AM to 11:00PM
    Sunday:                                    9:00AM to 7:00PM

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