Author: typepadtowordpress

  • Eat My Globe and The Day of the Dead, Revisited

    For the next month, Mexico Cooks! will publish a retrospective of articles about the Day (and Night) of the Dead in Mexico.  This brief article was published originally on November 24, 2007, when Mexico Cooks! was just a few months old.

    Eat_my_globe_gdl
    Mexico Cooks!
    ' friend Simon Majumdar, on his first tour of Mexico, joined us for a week-long whirlwind crawl to some of our favorite food sites in Guadalajara and Morelia.  In between restaurants, taco stands, and walking-around food, we introduced him to the Day of the Dead in both cities.

    Calacas_3_gdl
    Papel maché skull masks at the Tianguis del Día de los Muertos, Guadalajara.

    Catrines_gdl
    Fancy-dress clay catrines (skeletons), each about 7" high, ready for an evening out on the town.

    Calacas_gdl
    Little clay calacas (skeletons) in sombreros and serapes, the perfect size for hanging from your car's rear-view mirror.

    Mueca_de_cartn_gdl
    Muñecas de cartón (cardboard dolls) dressed in crepe paper and sequins.

    Sugar_skulls_morelia
    Part of a large ofrenda (altar) in Morelia's Centro Histórico.  This altar was dedicated to Don Vasco de Quiroga, one of Michoacán's most historic figures and the first bishop of the state.

    Altar_tradicional_morelia
    A traditional ofrenda (with a twist–click on the photo to get a better view of the hand creeping out of the grave) at Morelia's Hotel Virrey de Mendoza. Click on any photo to enlarge it.

    Pirmide_morelia
    The Plaza San Agustín in Morelia.  The ofrenda covered the entire plaza.  The central pyramid is made of carrizo (bamboo) and ears of corn.  It's surrounded by cempasúchil and terciopelo (marigolds and cock's comb flowers).  The cempasúchil fragrance leads the spirits of the dead back to earth and the deep maroon terciopelo is a color of mourning.

    Pareja_calavera_morelia
    A skeletal pair in the Jardín de las Rosas, the garden outside the Conservatorio de las Rosas in Morelia.

    Morelia_altar_a_frida
    This ofrenda, in front of Morelia's Santuario de Nuestra Señora de Guadalupe, is dedicated to Frida Kahlo.

    At the time of this 2007 article, our guest was traveling the world to research his first book, Eat My Globe.  Today, Simon Majumdar is a well-known and well-respected Food Network personality, with several more books to his credit. His most recent, published a bit earlier in 2015, is Fed, White, and Blue: Finding America With My Fork. 

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

  • Patron Saint of The Impossible: Saint Jude Thaddeus–San Judas Tadeo–in Mexico City

    San Hipólito Fachada
    Mexico City's Templo San Hipólito, built starting in 1559 to commemorate the 1520 victory of the Mexica (later known as the Aztecs) over the Spanish invaders in a battle that became known as la Batalla de la Noche Triste (the Battle of the Sad Night), one of the worst defeats the Spanish suffered at the hands of the people they subsequently conquered. The church was finished late in the 17th century.  

    San Hipólito Placa
    The church location has been a major influence in Mexico City since those early times. Prior to the building of the church, the first mental hospital in the Americas, founded by Bernardino Álvarez, stood on this corner.  San Hipólito was the first patron saint of Mexico's capital city.

    San Hipólito St Jude Thaddaeus
    A prayer card image of St. Jude Thaddeus, patron saint of difficult or impossible causes.  Your Catholic mother or grandmother–or maybe you yourself– probably have an image like this tucked into a Bible.

    San Hipólito Saint Jude Tattoo
    Not your grandmother's version of St. Jude.  Photo courtesy Tattoomuch.com.

    Today, Templo San Hipólito is the site of enormous devotion to Saint Jude Thaddeus, known in Spanish as San Judas Tadeo.  The most venerated statue of the saint in Mexico is here, and Mexico is deeply devoted to him and to his image. San Judas's feast day is celebrated on October 28 each year, when as many as 100,000 faithful converge on the small church. The huge number of faithful who visit their beloved saint–starting with the first Mass celebrated at midnight–inevitably cause chaotic traffic jams at the corner where the church is located, one of the busiest junctions in Mexico City. 
     
    [youtube=https://www.youtube.com/watch?v=yoEsO7rDFoA&w=420&h=315]
    The video will give you an idea of the devotion to St. Jude.

    Devotion to San Judas in Mexico City is so great that his feast day is celebrated not only on October 28 each year, but also on the 28th of every month.  In July of this year, Mexico Cooks! went to visit the saint on his day.

    San Hipólito Rosarios
    Merchandise sold by vendors around the perimeter of the church–merchandise like these rosaries–is often colored green, white, and gold, the traditional colors of San Judas's clothing.

    San Hipólito Gentillo Entrada
    My companion and I arrived at Templo San Hipólito relatively early, but people had been pouring into the church for each Mass of the day; on the 28th, Masses are said on the hour, all day.  This view, from outside the church entrance, did not prepare us for the packed sanctuary.

    San Hipólito Gentillo 2
    Once we entered the sanctuary, we were unable to advance beyond the half-way point due to the enormous number of people already inside.  At the top middle of this photo, you see a very large statue of the Virgin Mary. Below her is San Judas.

    Unlike predominately female crowds at Masses in other churches or at prayer services devoted to other saints, the majority of this crowd is male.  While women are certainly present, you can see in the photo that the people in front of us were almost all male.

    San Hipólito Señora
    Custom here is to wrap a figure of San Judas in scarves, scapulars, beads, and medals.  When I asked this woman, seated on a bench along the inside of the church, if I might take a picture of her statue, she said yes, but bowed her head to show him, not herself.  It's also customary to take small gifts, such as the candy this woman is holding, to share with others at the church.

    San Hipólito San Martín de Porres Escoba
    St. Martín de Porres is also much-venerated in Mexico. This life-size statue of him, holding a real broom, is at one side of the San Hipólito interior.  Notice that much of the broom straw has been broken off and taken by the faithful. Click on the
    photo (and any photo) to enlarge it.  

    San Hipólito Muchacho Cholo
    This young man gave me permission to photograph him and his statue.  

    San Hipólito Bebe
    Many parents dress their babies in the green, gold, and white colors of the saint.  Usually they have made a vow to St. Jude to do this in thanks for a favor granted; oftentimes, the favor granted is the birth of a healthy child after complications of pregnancy.

    San Hipólito San Judas
    The man who carried this elaborately wrapped statue during the entire Mass set it on a stone wall so that I could photograph it.

    San Hipólito Velitas
    Vendors along the sidewalks sell every kind of St. Jude-related goods.  People carry these candles into the church to be blessed, and then carry them home to light their personal altars dedicated to the saint.

    San Hipólito Imagenes
    We visited many of the booths selling figures of San Judas.  The sizes range from about six inches high–like the ones at the left in the front row–to life size or larger. The seated figure just right of center represents Jesús Malverde, an 'informal' saint (one revered by the people but not a saint in the church).  Jesús Malverde, a Sinaloa legend, is also known as the 'narco saint', the 'angel of the poor', or the 'generous bandit'.  The green sign refers to the copitas (little goblets) filled with San Judas's seeds of abundance just above it.  Each goblet with seeds costs 10 pesos. That's approximately 60 US cents, at today's exchange rate.

    San Hipólito Velitas 2
    Feeling like your world is standing on its head?  You might want to try a chat with St. Jude.

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

  • Mexico’s Independence Celebration: A Month of Fiestas Patrias

    Banderas
    Street vendors hawk la bandera nacional (the Mexican flag) in dozens of forms for several weeks during August and right up to September 16, Mexico's Independence Day.

    Mexico's official struggle for freedom from Spanish colonization began sometime between midnight and dawn on September 16, 1810, when Father Miguel Hidalgo gave the Grito de Dolores (Cry of Dolores) from the parish bell tower in the town known today as Dolores Hidalgo, Guanajuato.  Mexico celebrates its day of Fiestas Patrias (Patriotic Holidays) on September 16 with parades of school children and military batallions, politicians proclaiming speeches, and general festivity. 

    Hundreds of books have been written about Mexico's break from Spain, millions of words have been dedicated to exploring the lives of the daring men and women who knew, a bit more than 200 years ago, that the time had come for freedom.  You can read some of the history on the Internet.  Another excellent source for Mexican history is The Life and Times of Mexico, by Earl Shorris.  You'll find that book available on the left-hand side of this page.

    But the best-kept secret in Mexico is the Independence Day party.  No, the big deal is not on September 16th.  Held every year on the night of September 15, the Gran Noche Mexicana (the Great Mexican Night), the real celebration of the revolutionary events in 1810, is a combination of New Year's Eve, your birthday, and your country's independence festivities.  Wouldn't you really rather hear about the party?

    Kiosko_adornado
    Jalisco town kiosko (bandstand) decorated for the Fiestas Patrias.

    For years I've attended the September 15 celebrations in a variety of towns and cities.  In Mexico City, the country's president leads hundreds of thousands of citizens in late-night celebrations in the zócalo, the enormous square surrounded by government buildings and the Metropolitan Cathedral.  Every Mexican town big enough to have a mayor holds a reenactment of the Grito de Dolores, Hidalgo's cry for independence.  The town square is decorated with flags, bunting, and ribbons.  Cohetes (sky rockets) flare and bang.  Sometime around eleven o'clock at night, the folks, assembled in the town plaza since nine or so, are restless for the celebration to begin.  The mayor's secretary peeks out from the doorway of the government offices, the folkloric dancers file off the stage in the plaza, the band tunes up for the Himno Nacional (the national anthem), the crowd waves its flags and hushes its jostling.  The mayor steps out onto the balcony of the government building or onto the stage built just outside the building's front door to sing the Himno's emotional verses. 

    Dressed in his finest and backed up by a military or police guard, the mayor clears his throat and loudly begins an Independence Day proclamation.  He pulls a heavy rope to ring the Independence bell, then he waves a huge Mexican flag.  Back and forth, back and forth!  In every Mexican town, the proclamation ends with Hidalgo's 205-year-old exhortations: "Long live religion!  Long live Our Lady of Guadalupe! Long live the Americas and death to the corrupt government!  Viva México!  Qué viva!"

    Guadalupano
    Father Hidalgo's 1810 banner.  He carried this banner as his standard as a leader in the fight for Mexico's independence from Spain.

    The mayor and the crowd shout as one voice: "Viva México!  Qué viva!  Qué viva!"  The mayor grins and waves as the fireworks begin, bursting huge green, white, and red chrysanthemums over the heads of the attendees.

    Later there will be dancing and more music, pozole, tostadas, mezcal, tequila and beer, and, in larger towns and cities, all-night revelry in the plaza, in private homes, and in hotels, restaurants, and events halls.

    About five years ago my friend, música ranchera singer Lupita Jiménez from Guadalajara, invited me to a Gran Noche Mexicana where she was performing.  The event was scheduled to start at 9.30, but Mexican custom normally dictates late arrival.  By ten o'clock I was on my way to the party.  At the salón de eventos (events hall) the parking lot was already full, but a man was parking cars on the street just a block away.  As I left my car, he said, "Could you pay me now for watching your car?  It's 20 pesos.  I'll be leaving a little early, probably before the event is over." 

    "How long will you be here?" I asked, a bit anxious about leaving the car alone on this night of prodigious revelry.

    Lupita
    Lupita Jiménez in performance at a Gran Noche Mexicana in Guadalajara.

    "Till six."  My jaw dropped and I handed him the 20 pesos.  Six in the morning!  Surely we wouldn't party quite so long as that! 

    The sad truth is that I didn't.  I couldn't.  My stamina flagged at about 3:00 AM, after dinner had been served at 10:30, a city politician had proclaimed the Grito, the Himno Nacional had been sung, and fireworks (I swear to you) had been set off on the indoor stage of the salón de eventos.  Then the show started, a brief recapitulation in dance of Mexican history, starting with concheros (loincloth-clad Aztec dancers) whirling around a belching volcano, and ending with the glorious jarabe tapatía–the Guadalajara regional dance that most speakers of English know as the Mexican hat dance.

    After innumerable trios, duets, and solo singers, the show paused for intermission at close to two in the morning.  Several of my table-mates slipped away, but I thought I could make it to the end.  The first half of the Gran Noche Mexicana had been invigorating and exciting and I loved it.  During intermission, a wonderful Mexican comedian poked fun at politics, functionaries, and Mexican life in general.  We were all roaring with laughter.  When the comic left the stage, I realized that I was exhausted and needed to go home to bed.  Just as the performers stepped onto the stage to begin the next round of song, I sneaked away. 

    When I called Lupita the next afternoon to congratulate her on the success of the event, she asked if I'd stayed for the last few costume changes.  "Mija, I had to go home early.  I lasted till three, but then I just couldn't stay awake.  I'm so sorry I missed the end." 

    Lupita laughed.  "I'm glad you lasted that long, but next time you have to stay for the whole night!  You missed the best part!"

    Zcalo_df_2
    The Zócalo (main city plaza) in Mexico City, dressed up for the Fiestas Patrias.

    Viva México!  Qué viva!

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

  • Azul Histórico: Chiles en Nogada, the King of the Mexican Table

    Azul Histórico 2
    Azul Histórico, a star of the constellation of three restaurants that make up Ricardo Muñoz Zurita's Grupo Azul, has become one of Mexico Cooks!' favorite destinations for comida (Mexico's midday main meal).  Nestled under a canopy of trees in the patio of a 17th century Mexican palace, the restaurant is among the most beautiful–and most delicious–in Mexico's capital city.

    Azul Histórico Menu
    We recently insisted that a dear friend visiting from Texas accompany us to experience the once-a-year delight of chiles en nogada (poblano chiles, stuffed with a special picadillo (meat, fruit, and vegetable hash) and then bathed with walnut sauce, as presented and served at Azul Histórico.  In last week's article, we shared a terrific recipe for chiles en nogada with you. Today, we'll see the chiles, considered to be the king of Mexico's cuisine, honored at table in the restaurant.

    Azul Histórico Sopa de Tortilla
    Our friend, who serves sopa de tortilla (tortilla soup) in his own restaurant, wanted to try the version served at Azul Histórico.

    Azul HIstórico Salpicón de Venado
    Four of us shared a small order of mildly spicy, delicious salpicón de venado (venison, cooked, seasoned with onion, pepper, vinegar, oil, and salt, and shredded).

    Plate Service for the Chile
    Once we finished our appetizers, two of our extremely competent wait staff laid the table with a long black linen tablecloth, plus colorful appliquéd individual placemats and extra candles, all in honor of the king of chiles. The plates, also in special use for chiles en nogada, are talavera pottery from Puebla, where chiles en nogada originated.

    Platón de Chiles para Escoger
    The serving platter of chiles.  Each color ribbon indicates the type stuffing in each chile.  The choices are:

    • red ribbons from Atlixco, Puebla.  The filling is composed of a complex picadillo with quite a lot of fruit. 
    • green ribbons from Coxcatlán, Puebla.  The filling is shredded pork, with more spices and less fruit than the first.
    • grey ribbons from Puebla de los Ángeles, Puebla.  The filling is beef with fruits and spices, for those who prefer not to eat pork.

    Azul Histórico Chile on the Plate
    I chose the chile from Atlixco, Puebla.  At the Azul restaurants and at most others, the chile is roasted, peeled, and seeded prior to stuffing, but is not coated with a stiffly beaten egg coating. The significance of the colors of the chile en nogada is the vision of the Mexican flag on your plate: green, white, and red. Were it coated and fried, the green would not be visible. The chile's red ribbon (and yellow flower) are removable.  The blue and white sphere with the red ribbon are part of the table decor that honors the chile.

    Azul Histórico Chile dos Nogadas 
    Once the chile is on your plate, the waiter serves the nogada (walnut sauce). At the Azul restaurants, the diner may choose savory or sweet nogada, or a combination of the two.  I chose the combination. The waiter poured the thicker nogada salada (savory) onto the half of the chile near the tip; he then poured nogada dulce (sweet) onto the half closer to the stem.  In the photo, you can easily see the dividing line between the two nogadas.

    Azul Histórico Chile en Nogada
    After the waiter bathes the chile with its walnut sauce(s), he garnishes it first with seasonal pomegranate seeds and then with a sprig of parsley.  Voilà, presenting Su Majestad el Chile en Nogada!

    Azul Histórico Chile Eaten
    You can see the rich filling inside the chile.  Last week's Mexico Cooks! article gives you an excellent recipe to make your own chiles en nogada.  If you try it, please let us know how delicious it was!

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

  • Seasonal Chiles en Nogada: The Mexican Flag on Your Plate

    Chiles en Nogada
    Mexico Cooks! couldn't start the month of September without paying tribute to our iconic chiles en nogada (chiles in walnut sauce), the Mexican flag on your plate.

    Mexico celebrates its independence the entire month of September with parades, parties, and traditional food and drink in restaurants and at home.  The traditional festive dish during the weeks before and after the Independence Day holiday is chiles en nogada, a magnificent tribute to the seasonal availability of granadas (pomegranates) and walnuts. From mid- August till mid-October, fresh pomegranates and walnuts make chiles en nogada possible.  Mildly spicy chiles poblano, stuffed with picadillo and topped with richly creamy walnut sauce and pomegranate seeds, flaunt the brilliant green, white and red of the Mexican flag.

    This festive dish is traditionally served especially on September 15 or 16 in honor of Mexico's Independence Day, though it is popular anytime in the late summer and early fall. During August and September in the highlands of Mexico, particularly in Mexico City and Puebla, the dish is very popular. On streets bordering city markets and tianguis (street markets), you will see village women sitting on blankets painstakingly cracking open nutshells and peeling the thin brown skin from each freshly harvested walnut. It is important to use the freshest walnuts possible, as they produce such a creamy, rich sauce that it is worth the effort demanded to peel them.  Yes, the recipe is time-consuming…but you and your guests will jump up and shout "VIVA!" when you've licked the platters clean.  

    Peaches
    Fresh peaches, in season now.

    Ingredients

    For the Meat  

    • 2 pounds beef brisket or other stew meat or 1 pound beef and 1 pound pork butt 
    • 1 small white onion, quartered 
    • 2 large cloves garlic 
    • about 1 Tablespoon sea salt

    Biznaga cristalizada
    Biznaga cristalizada (candied barrel cactus).

    For the picadillo
     
     

    • 4 Tablespoons freshly rendered pork lard or canola oil
    • 1/3 cup chopped white onion
    • 3 large cloves garlic, minced
    • 1/2 teaspoon ground cinnamon 
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon ground cloves
    • 3 heaping Tablespoons raisins
    • 1 or 2 chiles serrano, finely minced
    • 2 Tablespoons chopped walnuts or pecans
    • 2 Tablespoons chopped candied biznaga (cactus)
    • 2 fresh peaches, skinned and diced
    • 1 fresh pear, peeled and chopped
    • 1 apple, peeled and chopped
    • 1 extremely ripe platano macho (plantain)
    • 1 large potato, peeled and diced
    • 3 large, ripe tomatoes, roasted, peeled and chopped
    • sea salt to taste 

    Chile Poblano
    Chiles poblano.  Choose the largest chiles with the smoothest sides for easy roasting.

    For the Chiles  

    6 fresh chiles poblano, roasted, peeled, and seeded, leaving the stem intact

    Nuez Pelado
    Newly harvested, freshly peeled walnuts.  All of the shell and the thin brown skin must be removed to make smooth, creamy-white nogada (walnut sauce). Photo courtesy Gabriela.

     For the Walnut Sauce

    • 1 cup fresh walnuts 
    • 6 ounces doble crema or full-fat cream cheese at room temperature 
    • 1-1/2 cups crema mexicana or 1-1/4 cups sour cream thinned with milk 
    • about 1/2 teaspoon sea salt 
    • 1 Tablespoon sugar   
    • 1/8 teaspoon ground cinnamon 
    • 1/4 cup dry sherry 

    Bonjour Paris Granadas
    Fresh, seasonal pomegranates, available now in Mexico's markets.

    For the Garnish
      

    • 1 Tablespoon chopped flat-leaf parsley 
    • 1/2 cup fresh pomegranate seeds

    Method

    Cut the meat into large chunks, removing any excess fat. Place the meat into a large Dutch oven with the onion, garlic, and salt. Cover with cold water and bring to a boil over medium-high heat. Skim off any foam that collects on the surface. Lower the heat and allow the water to simmer about 45 minutes, until the meat is just tender. Take the pot off the stove and let the meat cool in the broth. Remove the pieces of meat and finely shred them. 

    Warm the oil in a large, heavy skillet and sauté the onion and garlic over medium heat until they turn a pale gold. Stir in the shredded meat and cook for 5 minutes. Add the cinnamon, pepper, and cloves, then, stir in the raisins, the 2 Tablespoons chopped walnuts. Add the chopped pear, apple, and potato, and mix well. Add the tomatoes and salt to taste, and continue cooking over medium-high heat until most of the moisture has evaporated. Stir often so that the mixture doesn't stick. Let cool, cover, and set aside. The picadillo may be made 1 day in advance. 

    Make a slit down the side of each chile, just long enough to remove the seeds and veins. Keep the stem end intact. Drain the chiles on absorbent paper until completely dry. Cover and set aside. The chiles may be prepared a day in advance. 

    At least 3 hours in advance, place the 1 cup walnuts in a small pan of boiling water. Remove from the heat and let them sit for 5 minutes. Drain the nuts and, when cool, rub off as much of the dark skin as possible. Chop into small pieces. Place the nuts, cream cheese, crema, and salt in a blender and purée thoroughly. Stir in the optional sugar, cinnamon, and sherry, if using, until thoroughly combined.  Reserve at room temperature.

    Chile_en_nogada_2 
    The stuffed chiles pictured above were dipped into an egg coating and fried prior to finishing with walnut sauce and garnishes. In Mexico, passionate diners argue the pros and cons of coating the chiles; many insist that coating and frying is not traditional, and many insist that it is.  Mexico Cooks! prefers chiles en nogada with no coating.

    Preheat the oven to 250ºF. When ready to serve, reheat the meat filling and stuff the chiles until plump and just barely closed. Place the chiles on a serving platter or on individual plates, cover with the walnut sauce, and sprinkle with parsley and pomegranate seeds. 

    Chiles en Nogada Azul Histórico
    Chiles en nogada as presented at Restaurante Azul/Histórico, Mexico City. This beautiful service is only surpassed by the flavors of the chiles.

    This dish may be served at room temperature, or it may be served chilled.

    Note: Many people in today's busy world prefer to make this recipe using a mixture of ground rather than shredded beef and pork.  Using this quick method, simply brown the ground meats and add the rest of the picadillo ingredients once the meats are browned.  The results will be excellent!

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

  • The Joy of the Purépecha Language in Michoacán, Part 2

    Santa Fe Wall 2 Boys Walking
    Adolescent boys walk the length of Santa Fe de la Laguna's Purépecha vocabulary-teaching wall.  See the sombrero (hat) to their right?  In Purépecha, it's kájtsikua.  Just as in Spanish, a written accent over a letter in a word means that the stress of pronunciation falls on that letter.  KAJ-tsi-kua.

    Last week, Mexico Cooks! taught you the Purépecha names of various animals and insects.  Today, we're going into the home and its garden to learn a few more words for common household items.  All photos by my travel companion, Pamela Gordon, unless otherwise noted.

    Santa Fe Wall 8 Purhu
    Native Mexican comestibles from the milpa (family food-growing parcel of land) include the calabaza (squash).  In Purépecha, it's purhu.

    Santa Fe Wall 6 Tíriapu
    Purépecha cooking includes the use of several varieties of yellow, red, white, or blue corn, all native to Michoacán and all grown in the milpa for family use. Each portion of the corn plant from tassel to stalk has a name; this elote (fresh ear of corn) is tíriapu

    Santa Fe Wall 9 Terekua
    Many species of wild mushrooms appear during Michoacán's summer rainy season.  Here's an hongo silvestre (wild mushroom)–terekuaa common ingredient in soups and Purépecha guisados (stew-like dishes).

    Santa Fe Wall 3 Yureshï
    Handmade cucharas de madera (wooden spoons)–yurhesï–are some of the most-used utensils in a Purépecha cook's battery of equipment.  Remember that the umlaut over the letter 'i' changes the pronunciation of the letter 's' to 'sh'. Yurhe-shi.

    Santa Fe Wall 4 T'ondasï
    Here's a hand-carved bastón (cane).  Now you know that in Purépecha, it's a t'óndasï.  This type cane is commonly used by people who need aid for their balance or gait, and by dancers who use canes as part of their costumes.

    Santa Fe Viejitos
    Michoacán's iconic dancers, complete with t'óndasï: la Danza de los Viejitos (the Dance of the Little Old Men). Photo courtesy Google Images.

    Santa Fe Wall 5 Atache
    A rendering of the Purépecha woman's typical rebozo (rectangular fringed shawl): in Purépecha, atache.  The atache has multiple uses: wrap yourself in it for warmth, fold it and put it on top of your head for shade, use it as a scarf, and wrap it around yourself in different ways to carry firewood, purchases from the market, large and bulky items, and most especially, a baby.  Babies are wrapped close to their mothers' bodies from the time they're born until they are mid-toddler age.  The legend of this
    rebozo tells us that the blue is the blue of the Spanish eye, the black is the black of the Spanish hair, and the white is the ray of the sun.

    Santa Fe Wall 1 P'ankua
    You know the old adage: a new escoba (broom) sweeps clean.  In Purépecha, it's a p'ankua.  This charming painting lets you believe that the brand-new broomstick still has a leaf attached!

    Santa Fe Wall 7 Kawikua
    Ah, kawikua (hard liquor)!  In Michoacán, we make and drink charanda (a very strong sugar cane liquor), mezcal (made from maguey cactus), and to a lesser degree, tequila. Here's an old Mexican toast to repeat as you raise and lower your glass, and before you sip your kawikua: Arriba! Abajo! Al centro! Adentro! (Up!  Down! In the middle!  And down the hatch!)  Today, we're toasting the Purépecha language.

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

  • Mexico Cooks! and the Joy of the Purépecha Language in Michoacán

    Santa Fe 13 Barda
    A portion of the language-teaching wall in Santa Fe de la Laguna, Michoacán.

    In early March, Mexico Cooks! and a friend spent a glorious day in Santa Fe de la Laguna, Michoacán.  We walked in the village, basking like lizards in the warm sun, slipping into one tiny shop and then another searching for the best rebozo (a type of shawl).  We stepped into the welcome shady patio of an artisan friend, a potter.  When we finished at the potter's home, we took our time ambling to the car.  Turning a corner, we found ourselves face to face with a vocabulary lesson!

    Santa Fe 1 Mitsu Gato
    In the Purépecha language, misitu means gato, or cat, if you speak English.

    I am always surprised by the number of well-educated people, both native Spanish-speakers and people whose native language is English, who believe that Mexico's indigenous people speak dialects of Spanish.  Consider that the indigenous groups of what is now Mexico lived on this land for thousands of years before the arrival of the conquistadores (Spanish conquerers).  Until the 16th century, no one in what is now Mexico spoke Spanish. Each indigenous group spoke its own language and each group continues, to one degree or another, to use that language today.  Here's a link to a list of the indigenous languages spoken in today's Mexico: Mexico's indigenous languages.

    Santa Fe 2 Tindi Mosca
    Tindi is the mosca–the common house fly.

    In the state of Michoacán, four indigenous languages are spoken.  The most common is Purépecha, with approximately 100,000 native speakers.  Next is Mazahua, with nearly 4,000 speakers, followed by 2700 coastal region speakers of Nahúatl.  Approximately 600 people in the easternmost part of the state speak Otomí.

    Purépecha is considered to be an isolate language, with no connection to any other language spoken in the region, in the country, or in any other country. Linguists have found only remote ties to the Quechua language in Perú.

    Santa Fe 6 Burrito
    Xanchaki: the burro, or donkey.

    Santa Fe 7 Kuansï Frog
    Kuanasï is the rana–the frog.  Note the umlaut over the letter ï.  Because of the umlaut, the pronunciation of the preceding 's' becomes 'sh'.  Kuanashi!

    Santa Fe 8 Axuni Venado
    Axuni, or venado–the deer.

    Most Purépecha children learn their parents' native language as a first language, often learning Spanish only after they are more than halfway through primary school. Although Purépecha has been a written language since the 16th century, standard written Purépecha only began to come into existence in 1939. Even now there is no consensus as to how the language should be written.

    Santa Fe 9 Uakasï Vaca
    Uakasï, the vaca–the cow.  Note that uakasï is pronounced with the 'sh' sound.

    Santa Fe 10 Utuksï Caracol
    Utuksï, the caracol–snail!  Now you know how to pronounce that sï at the end of the word.

    Like all of the languages native to what is now Mexico, Purépecha is in danger of becoming extinct.  Fortunately, both the state government as well as the native speakers are coming to understand the cultural and historic importance of keeping the language alive.  It's taught in primary schools for the first three years.  Once a child starts fourth grade, classes are bilingual Purépecha and Spanish.

    Santa Fe 11 Tortuga
    K'útu is the tortuga–the turtle.

    Santa Fe 12 Puki Danza del Tigre
    Puki is the jaguar–the big native cat.  Its scientific name is Panthera onca, and it is the only big cat native to the Americas.  In this painting, you see a person dressed in the jaguar dance costume, rather than the actual animal.

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  • The Purépecha of Michoacán in the 21st Century

    Zirita Imelda Moliendo
    This is Imelda, a charming Purépecha child already learning the traditional kitchen skills used by the ancestral generations of women on whose shoulders she stands. Morelia, Michoacán, 2012.

    Today, more than 120,000 Purépecha 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 Purépecha are bilingual.  Generally the language spoken by the family at home is Purépecha.  Children learn Spanish when they are part-way through primary school.  There are still approximately 10,000 Purépecha who speak only their native language.

    Encuentro Maíz Tres Colores
    Maíz criollo (native Mexican corn) in three colors, grown for personal use in a Purépecha family's garden.  

    The present-day economy of the Purépecha is based, for the most part, in agriculture.  The Purépecha grow corn for their own use and grow wheat to sell.  In the Zona Lacustre, there are also a number of people who fish commercially. 

    Pine Needle Hot Pad
    Making the fragrant base for a pine needle basket. Uruapan, 2010.

    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, and wood carving.  Approximately 40,000 families in Michoacán presently work at one form or another of artesaní­a.

    Jueves 29 El Estudio 1
    Eleven-hundred-year-old petroglyphs from Tzintzuntzan have a new home (with the approval of INAH, the Instituo Nacional de Arquitectura e Historia) in a visible but untouchable space in a Morelia, Michoacán gallery.  It is believed that these and other Michoacán petroglyphs have spiritual and religious meaning that we cannot yet guess.

    The ancient Purépecha  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 Xaratanga, the goddess of the moon.

    Today, the Purépecha practice a Catholicism colored by their reinterpretation of the teachings of the early Franciscan and Dominican missionaries.  Many Purépecha 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.

    Troje de Michoacán
    Many Purépecha continue to live in small villages, in some respects isolated from cultures other than their own.  Their homes, called trojes, are made of heavy, hand-hewn thick pine boards.  Each room of a troje is separate from every other room.  The buildings are constructed without nails and can be dismantled and moved.  The kitchen, living quarters, sleeping and storage rooms are individual small buildings such as the one in the photo to the right.

    Débora Lavando Trastes
    A close Purépecha friend, Débora Cortés, who has passed away since I took this photo, washed dishes in an outdoor pila (combination water storage basin, sink, and scrub board). The pila is the only source of running water for the household. Her bathroom was an outdoor toilet.  She warmed water for bathing in buckets placed in the afternoon sun.  My friend was fortunate to have a township water source rather than face the daily necessity of hauling water from a well.  Note the roof of the troje at the upper left of the photo and the stalks of corn at right center.  The greenery closest to the foreground is a coffee tree.  Débora usually kept a pig in the garden, to raise for market and for meat. Mexico Cooks! photo, 2002.

    Life for the Purépecha 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 Michoacán state capital), Guadalajara, Mexico City, and in the United States.

    Angahuan Troje Discos
    The design on this troje is made with old music CDs.  Pre-conquest Mexico, meet the 21st century.  Angahuan, Michoacán, 2013.

    Cultural survival is constantly assaulted by the influences of television, print advertising, and innovations brought home by the sons and daughters who work 'away'. 
    Cheranenbike
    Cherán, an indigenous Purépecha community in the west-central part of Michoacán, is well known for its high level of political awareness and activity. The banner in the photo reads, "CHERÁN DEMANDS SECURITY AND JUSTICE" and is signed, "The indigenous community of Cherán". 

    Political survival is crucial to the continuation of the Purhépecha nation. In Cherán, Michoacán (pictured above), the Purépecha community holds its own community elections and does not subscribe to state and national elections.  

    Muertos Altar Casero Nico
    Night of the Dead altar dedicated to a deceased relative, private home, Santa Fe de la Laguna, November 2013. The Purépecha tradition of spiritual and religious practices combines ancient rituals and customs with Roman Catholic beliefs.  The amalgam sustains and nourishes a community which is itself a combination of the ancient and the modern.

    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 globalization in indigenous communities is not an idle one, but one which must be addressed if the Purépecha are to survive as more than a curiosity in the modern world.

    Next week we'll make our final stop (for now!) in the Purépecha towns of Michoacán, in which a delightful visit to Santa Fe de La Laguna turns into a language lesson! Come with us!

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  • Don Vasco de Quiroga, First Bishop of Michoacán, and the Purépecha Legacy

    Tzintzuntzan Yácatas
    Archeologists generally consider the yácatas (pyramids with round bases) in Tzintzuntzan to have been a ceremonial center and residence for early Purépecha priests. Originally, on each of the yácatas was a temple made of wood in which the most important rites of the Purépecha people and government took place, including burials, of which about sixty have been found. The burials that have been excavated contain rich grave goods and are probably of kings and high priests. Although reconstruction began in the 1930s, two of the yácatas remain in their found condition.  Photo courtesy Google Images.

    The Purépecha make up the largest indigenous population of the state of Michoacán.  Their ancient kingdom, centered in the town of Tzintzuntzan on the shores of Lake Pátzcuaro, is purported to have been an advanced and prosperous civilization as early as 900 A.D.

    Tzintzuntzan Tripod Vessel famsiorg
    Archeologists discovered this very early tripod-form Purépecha vessel inside ceremonial rooms of the yácatas. Photo courtesy Famsi.org.

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

    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.  Purépecha government was necessarily strong, with effective social, economic, and administrative structure.  A strong religion with many gods and goddesses underlay and supported the society.

    The-Tarascan-Civilisation,-1942
    Tarascan (Purépecha) civilization.  Detail of mural, Diego Rivera, 1942. 

    What happened to the Purépecha 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 first contact had begun to be felt among the Purépecha.  The previous year, a slave infected with smallpox had come ashore after crossing the Atlantic Ocean with the army of Spanish explorer Pánfilo de Naraváez and had triggered a widespread and disastrous smallpox epidemic among indigenous peoples, none of whom had previously been exposed to this sort of illness.

    Tzuiangua, the Purhépecha calzonci (king) died in the smallpox epidemic of 1521.  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 (king) 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 Tangaxhuan II, the new young king, failed to 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.

    Tangaxoan2
    Torture and death of the last Purépecha king.  Detail of mural titled "La Historia de Michoacán", painted in 1941-42 by Juan O'Gorman on the back wall of the Biblioteca Gertrudis Bocanegra, Pátzcuaro, Michoacán.

    The Spanish had intended to allow Tangaxhuan II 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.

    So begins the mystical creation history of the Purépecha 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 Purépecha nation in the Pátzcuaro public library.  The mural, a detail of which is shown above, depicts O'Gorman's vision of pre- and post-Conquest Purépecha life.

    Don Vasco de Quiroga con Corona de Flores
    Don Vasco de Quiroga and a Purépecha woman, carved in cantera (a volcanic stone) and crowned with flowers. Outside the huatápera in Santa Fe de la Laguna, where Tata Vasco, as he is lovingly called to this day, founded the first hospital (house for shelter and relief) in Michoacán.

    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 Purépecha nation.

    In The Christianization of the Purépecha by Bernardino Verastique (pp. 92-109), the author states that the primary task assigned to Quiroga was to "rectify the disorder in which Nino 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.

    Don Vasco Utopia Detalle del Mural
    Tata Vasco teaching the Purépecha the Utopian ideas he held dear.  Detail of Juan O'Gorman mural, "La Historia de Michoacán".

    El Buen Pastor Santa Fe de la Laguna 2
    St. John the Baptist, fashioned as a Purépecha man.  He's wearing his woolen jorongo (like a poncho) and his huetameño (straw hat from Huetamo, Michoacán). This early statue, so tender and so beautiful, so tattered and beloved, is hiding in plain sight in a one-room chapel just off the plaza in Santa Fe de la Laguna.  His gentle demeanor melted my companion's heart and mine as well.

    Tata Vasco organized the Purépecha villages into groups modeled on Thomas More's Utopia and thus extended his territorial jurisdiction.  His actions 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 40-50 years the Purépecha have begun to reclaim their original name.  The term 'tarasco' means brother-in-law in the Purépecha language.  The newly arrived Spanish took Purépecha women, heard the Purépecha men use term 'tarasco' to ironically refer to themselves, and mistakenly believed that it was the name of the entire nation.

    Descendants of the Purépecha remain in Michoacán, particularly in the Lake Pátzcuaro area.  The language is still spoken, and many children speak Purépecha as their first language.  During the last 50 years, a written Purépecha language has been devised and is used in a regional newspaper and in books.

    Olive Trees Tzintzuntzan
    Olive trees in what is now the atrium of the Templo de Sta. Ana, the oldest Catholic church in Michoacán. These trees were planted by the Spanish in the mid-1500s.

    Olive trees planted by the Spanish conquerers nearly 500 years ago still thrive in the churchyard at Tzintzuntzan, the former capital of the Purépecha kingdom, on the shore of Lake Pátzcuaro.  Some of the trees measure nearly 15 feet in diameter. Nearby, Purépecha descendants still produce the crafts of the old days: wood carving, pottery making, and tule (a kind of lake reed) weaving.  The present-day town has a population of less than one-tenth of the Purépecha 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.

    Flor de Calabaza por Roset
    Purépecha woman selling deliciously edible flor de calabaza (squash flowers), near Paracho, Michoacán. Photo copyright Mexico Cooks!.

    Anthropologists are of two minds concerning contemporary Purépecha life.  One group, the 'Hispanists', argues that the Purépecha 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, and corn), 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 Purépecha.  They  note in particular the areas of relationship between language and culture, gender relations, socialization, and world view.

    Next week: a look at Michoacán's Purépecha communities in the 21st century.  Come with us! 

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  • Máximo Bistrot, Mexico City: Food, Wine, and Service, LO MÁXIMO! (The *Best*)

    Máximo Lalo García1
    Eduardo (Lalo) García, chief cook and innovator at Máximo Bistrot Local in Colonia Roma Norte, Mexico City. Unlike many of the Distrito Federal's successful restaurant owners/chefs, Lalo has no culinary school background. He's a self-made man with many reasons to be proud of himself, but he's completely without pretension.  Just about any time you dine at Máximo Bistrot, Lalo himself is in the kitchen.

    Máximo Bistrot opened its doors in 2012 and almost immediately became a sensational success.  After nearly 20 years of work in other heavy-hitting restaurants (at Le Bernadin in Atlanta and New York City and at Pujol in Mexico City, among others), Lalo García and his wife, Gabriela López, had finally opened the doors to their own domain.

    Máximo Berenjena Quemada1
    While diners are still pondering their food orders, each table receives a portion of extraordinarily delicious berenjena ahumada (smokey eggplant purée) and individual servings of hot, crusty bread.  It's just enough to whet your appetite and make you crave most of what's on the daily menu.

    Just a few months after Máximo Bistrot had become the restaurant that every diner in Mexico City was buzzing about, the restaurant was suddenly in the news for another reason: you can read here how Lady PROFECO raised the roof with her father, head of a Mexican agency similar to the Better Business Bureau. Máximo Bistrot reopened to further social and gastronomical acclaim a mere few days after the incident. 

    Máximo Mezcal con Jugo1
    Mezcal with a little orange juice (the glass rimmed with sal de gusano (sea salt ground with chile de árbol and maguey worm) adds to the pleasure of reading the menu, which changes daily.

    Neither Lalo García nor Gabriela López seeks the limelight.  Instead, the limelight has sought them and deservedly so.  The restaurant has a well-rounded menu featuring fresh, seasonal ingredients prepared in deliciously innovative dishes which both seduce and surprise the diner.

    Máximo Arugula y Alcochofa1
    We chose several salads.  This fresh green pyramid is composed of artichokes and arugula, with a roasted garlic vinaigrette.

    Máximo Burrata y Jitomate1
    Here, a salad of burrata, heirloom tomatoes, greens, and balsamic vinaigrette.

    Máximo Porcini Salad1
    A very different salad: roast porcini mushrooms with thyme and caramelized onions.

    Máximo Ensalada de Betabel1
    My personal pick: a salad of roasted beets, avocado, and crème fraiche, with some scattered pepitas, freshly grated cheese, and lovely edible flowers.  I could eat this fantastic salad every day without tiring of it.

    Máximo Ravioli1
    Between the salads and our main dishes, we shared a plate of raviolis stuffed with requesón (a fresh cheese similar to ricotta) and served with nut butter.

    Máximo Atún Toro1
    We also shared this beautiful plate of atún toro (raw sushi-quality bluefin tuna) topped with a garlic vinaigrette, paper-thin radish slices, and individual slices of caramelized onion.

    Máximo Cordero1
    Four at table, we chose three different main dishes. Here, pierna de cordero (leg of lamb) with morel mushrooms and a squash purée.

    Máximo Lechón1
    Next: lechón confitado (suckling pig slow-braised in oil, the skin crisp and the flesh tender) with baked tomato sauce and mashed potato.

    Máximo Flat Iron Steak1
    Two of us chose the flat iron steak with chanterelle mushrooms, puréed potatoes, and a veal reduction. Chanterelles grow wild in Oaxaca and Chiapas during Mexico's summer long rainy season.

    Máximo Horizonte Montepulciano Cab
    With our meal, we drank this Montefiori Horizonte Cabernet Montepulciano, from Baja California.  Full-bodied, smooth, and full-flavored, it combined perfectly with the various main dishes we chose.

    How could we resist the ever-so-tempting dessert menu? We couldn't!

    Máximo Postre Mil Hojas1
    Two at our table chose the mil hojas (mille-feuille, or puff pastry–the literal meaning is thousand-layers) with fig conserve and a dollop of whipped cream.

    Máximo Pineapple Upside Down1
    Would you believe pineapple upside down cake? It's served with chopped fresh pineapple, chopped strawberries, a blackberry or two, a blueberry or two, and some edible fuschia flowers as the crowning touch.  This dessert is absolutely rich and absolutely delicious.  Our companion who ordered it said it was without question the best he had ever tasted.

    Máximo Panna Cotta1
    My choice was a honey-vanilla panna cotta with a layer of sliced fresh strawberries and a scoop of delicately sweet cucumber ice cream, topped with finely diced fresh cucumber.  The dessert was refreshing, multi-textured, and a perfect ending to the meal.

    How many times in this report have I used the word 'perfect'?  From the seating to the ever-attentive but non-obtrusive service; from the hot crusty bread (which re-appeared magically every time our bread plates emptied) and chilled water; from the first taste of eggplant to the last scrape of spoon on dessert plate, there was nothing that could have been improved.  Every moment in the restaurant was professional, every portion of our meal was at its peak. The place was filled to capacity but never noisy; our table conversed easily. We kept a leisurely pace throughout our meal; no one rushed us to turn the table.  It's clear that Máximo Bistrot will be one of Mexico Cooks!' first choices for special occasions.

    Máximo Lalo y Gaby
    Gabriela López and Eduardo García, spouses and partners in the most most delicious of restaurants: Máximo Bistrot Local. Photo courtesy Adriana Zehbrauskas, New York Times.

    Máximo Bistrot Local
    Calle Tonalá 133
    Corner Calle Zacatecas
    Colonia Roma Norte
    Mexico City, Mexico
    Tel: 55-5264-4291
    Reservations a must; call at least two weeks prior to the date you want to go.
    Closed Sunday and Monday
    Open Tuesday – Saturday 1PM – 5PM and 7PM – 11PM

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