Author: typepadtowordpress

  • La Casona Rosa: #1 Ranked Small Hotel Accomodations in Morelia, Michoacán–and Mexico Cooks!’ Top Choice

    Rosa Calderone 2
    Creative, generous, and kind, Rose Calderone–occasionally of Chicago, currently of Morelia–is the founding mother at La Casona Rosa, her unique small hotel located at Galeana #274, Centro Histórico, Morelia, Michoacán. If you're going to Morelia, it's the place to stay for comfort, conversation, art, and impeccable information about all that central Michoacán has to offer.

    Just so you know: I am proud to say that Rose Calderone is my friend.  You know, then, that anything that Mexico Cooks! might say about her and her charming Morelia inn comes with a strongly positive bias.  On the other hand, I can't think of a single person who has stayed at La Casona Rosa who came away as anything other than her friend and devoted client.  Near the computer available for her guests' use is a small sign: "Enter as strangers – Leave as friends."  In one clear sentence, Rose makes her philosophy as a host completely transparent.

    Rosa Patio 1
    Open the street door to La Casona Rosa and the long, lovely, flower-filled private patio stretches to welcome you. 

    Tripadvisor.com names La Casona Rosa the number one small hotel in Morelia and lists twenty-two reviews (and counting!) from completely satisfied customers.  What they have to say speaks louder than any advertisement.  One reviewer summed it up perfectly: "An Italian heart running a Mexican home: there's no better combination."

    Rosa Comedor Huespedes 1
    The guest dining room at La Casona.  If you'd like to have a traditional and delicious Mexican meal cooked for you, just ask on-site manager María Armenta to prepare either breakfast or comida (Mexico's main meal of the day).  The price is always fair and the food is out of this world.

    Rosa Colonial Suite 1
    The Colonial Suite–Mexico Cooks!' favorite home away from home.  It won my heart with its en-suite bathroom and luxuriously comfortable bed, the cool breezes that pass through even on a warm spring day, its separate dining or conference room, and its Michoacán folk artisans' decor.

    Rosa Colonial Suite 3
    The Colonial Suite's en-suite bathroom.  It's not huge, but it has all the things you need for your stay: a great shower, thick, thirsty towels, a hair dryer, and Michoacán-style homey charm.  I took the towels down from the shelves so you could see for yourself just how wonderful they are!

    Rosa Colonial Suite 2
    The Colonial Suite's dining/conference table.  Everything you see in the photograph–from the chairs to the candles and from the chest of drawers to the glorious clay pumpkins–is a product of one or another Michoacán artisan.  Rose knows all the artisans and if you like, she'll make sure that you know them, too.

    Rosa María y Caballo
    María Armenta, on-site manager at La Casona Rosa, with an equine friend.  It's not a special Michoacán six-legged horse: the third set of hooves belongs to another horse, hidden behind the one in the photo.  Photo courtesy La Casona Rosa.

    Rose's staff at La Casona Rosa is as special as Rose herself is.  Another Tripadvisor review (February 2011) reads: "Morelia is a peaceful, fascinating destination, and Casona Rosa is clean and convenient, and decorated in a charming Mexican manner. A well appointed kitchen is available for all residents. But the central delight of Casona Rosa is the attention offered by María Armenta, the manager. She is tireless in her concern to be helpful, and her advice on the local scene – where to shop, eat, sightsee, etc. – is excellent. She also has access to a wide variety of local services, including Jesús, the well informed, courteous and reliable taxi/limousine operator. Morelia is delightful, and with the help of people named María and Jesús, what can go wrong?"

    Rosa Pátzcuaro Suite 1
    If you're visiting Morelia as a family, the ground-floor Pátzcuaro Suite could be ideal.  The suite sleeps four or even five, and La Casona also offers a crib if you're traveling with a baby or toddler.

    Rosa Pátzcuaro Suite 2
    Across the room in the Pátzcuaro Suite, this rustic table, bench, and chair are perfect for an end-of-the-day glass of wine–or a taste of Michoacán's artisan liquor, mezcal!

    Rosa Pátzcuaro Suite 3
    The second room in the Pátzcuaro Suite offers twin beds that can also be made up as one king-size bed.  If you're traveling with children, this suite is equipped with games and other pasttimes for them.

    Rosa Rose Suite BR
    The Rose Suite, where the reviewer quoted below stayed.  This suite includes a small kitchen for guests' use, a private bathroom, and its own patio.

    Another reviewer wrote at length on Tripadvisor: "We arrived in Morelia with backpacks and no accommodation booked.  After walking the streets for a few hours…we found Casa Rosa. It is literally a little piece of heaven. Centrally located within easy walking distance of all the great sites,cathedral, museums, food options and drinking spots, this place is a total gem. María the host is a complete delight, graceful, friendly and welcoming, fluent in Spanish and English and a mine of information about Morelia. There are several sleeping options in this lovely renovated old house. The rooms are very spacious, beautifully decorated and with comfortable beds. There are rooms with one and two beds, an excellent kitchen, beautiful lounge and dining area, wonderful courtyard and a second formal dining room. We had two dinner parties with other guests in our 7 day stay! There is also a self-contained apartment at the back of the property with two bedrooms, mini rustic kitchen, bathroom and its own courtyard with sun and shade; this is where we stayed. Great for short and long stays. If you are in Morelia and you want charm, comfort, excellent location, very good value for money and wonderful hosts then Casa Rosa is the perfect choice."

    Rosa Cocina Elotes Rojos
    In the fully equipped main kitchen–guests are free to use it–the corn on the Michoacán-made copper charger is real (and really that color) and so is the banana, but the red pepper is glass.  Art mixes perfectly with nature at La Casona Rosa.

    Rosa Frida Suite BR
    The ample bedroom of the Frida Suite.  Rose is a huge fan of Frida Kahlo; you'll see her image at least once in most of La Casona's rooms.  A reviewer on Tripadvisor said this: "The room that I am in–the Frida Suite–is quiet, bright, clean, and very comfortable. I've enjoyed making use of the kitchen for breakfast, and there always seems to be hot pot of coffee ready first thing in the morning."

    Rosa Sala Huespedes 1
    The guests' living room.  Just out of sight on the left is the stairway to the lovely guest bedrooms on La Casona's second floor.  In addition to the already mentioned amenities at La Casona, guests have access to free long distance calls either within Mexico or to the United States.  Just be sure you grab the right phone for the place you want to call–Rose or María will tell you which is which.

    Rosa Posada 2
    A posada–an inn–offers much more than shelter.  The plaque at the side of the door reads, "Bienvenidos, mi casa es su casa." (Welcome, my house is your house). La Casona Rosa is truly a home away from home.

    When you call for reservations, please make sure to tell them that Mexico Cooks! sent you.  There's no kickback, of course, but I know that the fabulous Rose and her staff of magicians would be tickled to hear that I recommended them.

    La Casona Rosa
    Galeana #274
    Morelia Centro Histórico
    Michoacán, Mexico
    To reserve, call from the USA: 1.773.696.5771
    Within Mexico: 01.443.312.3127
    To reserve online: onlinereservations@casadelarosa.info
    https://www.facebook.com/lacasonarosa

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

  • Travel+Leisure Gourmet Awards 2011, Mexico City Autumn Gala

    St. Regis Hotel Best
    The Travel+Leisure Mexico public relations team emailed Mexico Cooks! not long ago with a surprise invitation to attend its 2011 Gourmet Awards.  The awards event, which a restauranteur friend called 'the Oscars of Mexican restaurant cooking', were held at the elegant and posh St. Regis Hotel here in Mexico City.  The gala event featured nominated chefs from every part of Mexico. Photo courtesy Brad A. Johnson.

    Travel Leisure Todos Chefs
    To open the recent 2011 Travel+Leisure Gourmet Awards, the producers invited all of the restaurant chefs in the audience to go onstage for what Travel+Leisure called a historic group photograph.  Most of the current luminaries of Mexico's traditional and modern restaurant heavens were present.  Although the event was held in Mexico City, attendees and nominated chefs came from every corner of the country.  All photos courtesy Quien.com except as noted.

    Travel Leisure Gourmet Awards 2011 2 Manuel Rivera
    Manuel Rivera, above, is the general director of Travel+Leisure's Grupo Expansión.  He reflected, "Eleven years in the communications industry have been accompanied by a series of culinary experiences that have served to increase my curiosity about what constitutes good food.  What I like best are surprises: an unexpected flavor or texture."

    Travel Leisure Cocktail Party After Awards
    In the mind of Mexico's modern culinary world, there was only one place to be on the night of the awards: in the Diamond Salon at the St. Regis Hotel.  High-voltage energy fueled the tension that accompanied the wait for the awards ceremony.

    Travel Leisure Glo Lescieur y Mexico Cooks!
    Sommelier Glo Lescieur of Grupo La Castellana, snapped during the party with Mexico Cooks!.  Photo courtesy Vinus Tripudium.

    Travel+Leisure created eleven separate gastronomic awards categories.  They were:

    • Chef Promesa (Up and Coming Chef)
    • Mejor Restaurante Cocina Regional y Tradicional (Best Regional and Traditional Restaurant)
    • Mejor Restaurante de Hotel (Best Hotel Restaurant)
    • Mejor Entrada (Best Appetizer)
    • Mejor Plato Fuerte (Best Main Dish)
    • Mejor Postre (Best Dessert)
    • Mejor Menú Degustación (Best Tasting Menu)
    • Mejor Concepto (Best-Conceived Restaurant)
    • Mejor Arte al Plato (Best Presentation)
    • People's Choice
    • Best of the Best

    A panel of fifteen experts–whether by vocation or avocation–was assembled to judge the categories.  The panel of judges included Nicolás Alvarado, Mariana Camacho, Roberto Gutiérrez Durán, Patricio Villalobos, and Manuel Rivera of Travel+Leisure Grupo Expansión; media commentators Marco Hernández, León Krauze, Carlos Loret de Mola, Nicolás Vale; and wine experts Hans Backoff, Jr., Pablo Baños, and Paulina Vélez, in addition to Rectora Esmeralda Chalita Kaim of the Colegio Superior de Gastronomía, among others.

    Travel Leisure Paulina Abascal y Juan Luis Rodríguez, Presenters
    Chef Paulina Abascal and Juan Luis Rodríguez entertained the crowd as they presented the coveted awards.  First one and then the other read the list of nominees; then they alternately announced the winners.  Applause, whistles, and shouts of congratulations filled the room as the presenters read each winner's name.

    Winners:

    • Chef Promesa: Chef José Manuel Baños, Restaurante Pitiona, Oaxaca
    • Mejor restaurante regional: Chef Ricardo Muñoz Zurita, Azul y Oro, DF
    • Mejor restaurante de hotel: Chef Alejandro Ruíz, Casa Oaxaca, Oaxaca
    • Mejor entrada: Foie de Algodón, Chef Mikel Alonso, Biko, DF
    • Mejor plato fuerte: Escolar Verde Apio, Chef Mikel Alonso, Biko, DF
    • Mejor postre: Creme Brulée de Pera, Chef Sonia Arias, Jaso, DF
    • Mejor menú degustación: Pujol, Chef Enrique Olvera, DF
    • Mejor concepto: La Leche, Chef Alfonso Cadena, DF
    • Mejor arte del plato: Oca, Chef Vicente Torres, DF
    • People's Choice: Paxia, Chef Daniel Ovadía, DF
    • Best of the Best: Pujol, Chef Enrique Olvera, DF

    Travel Leisure Sonia Arias con Mikel Alonso
    Chef Mikel Alonso, Restaurante Biko, and Chef Sonia Arias, Restaurante Jaso, show off their awards.

    Travel Leisure Alejandro Ruíz Receives Award
    Chef Alejandro Ruíz, Restaurante Casa Oaxaca, receives his award from the lovely Travel+Leisure's ceremony assistant.

    Travel Leisure Daniel Ovadia, People's Choice Award
    Chef Daniel Ovadía, Restaurante Paxia, rejoiced over the People's Choice award.  Rather than rely on its panel of experts, the Travel+Leisure website offered its readers a one-week opportunity to vote for their favorite restaurant and pick the People's Choice winner.

    Travel Leisure Enrique Olvera Ganador Best of the Best
    Chef Enrique Olvera and Restaurante Pujol received the Best of the Best "G" statuette, along with an original work created especially for the category by artist Manuel Monroy.

    Travel Leisure Claudio Poblete Photo
    Chefs Gerarado Vázquez Lugo of Restaurante Nico's; Ricardo Muñoz Zurita of both Azul y Oro and Azul/Condesa; Carmen Titita Ramírez of El Bajío; Enrique Farjeat; Alicia Gironella d'Angeli of El Tajín, and Maritere Ramírez Degollado of Artesanos del Dulce celebrate at the cocktail reception following the awards ceremony.  Photo courtesy Claudio Poblete.

    Travel Leisure Gourmet Awards 2011 Winners
    Some of the eleven winners lined up for a photo: left to right, chefs Enrique Olvera, Daniel Ovadía, Sonia Arias, Ricardo Muñoz Zurita, Alfonso Cadena, José Manuel Baños, Alejandro Ruíz, and Mikel Alonso.

    What can I say?  It was a marvelous night, filled with stars and the chatter and gossip of a galaxy of friends.  Some of the winners caused Mexico Cooks! to say, "Well, but of course!" and others were a big surprise.  In saying thank you, every one of the winners echoed the thoughts of all of us watching: every restaurant depended on an entire team to achieve its success.  No single chef won alone.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.

  • Casa Madero at Izote de Patricia Quintana: Wine Tasting and Menú de Degustación

    IZOTE Patricia Quintana, Pedro Poncelis, Brandon Milmo
    Sr. Brandon Milmo, director of Casa Madero Winery (Parras, Coahuila, Mexico), chef Patricia Quintana, and don Pedro Poncelis, Mexico's premier sommelier, at Restaurante Izote de Patricia Quintana.

    Rain!  As Mexico Cooks! was leaving the house, as we finally grabbed a cab, while we were traveling (in rush hour traffic, of course) to Mexico City's upscale Colonia Polanco, the unseasonable rain bucketed down.  But like magic, just as we pulled onto slightly nose-in-the-air Av. Presidente Masaryk (Mexico City's equivalent to New York's Fifth Avenue) the rain–and the cab–stopped.  Respectably late, we strolled, blessedly dry and with umbrellas tightly furled, into Patricia Quintana's little piece of heaven: Restaurante Izote.

    IZOTE Diapositiva 1
    Casa Madero sponsored the Casa Grande Shiraz cata vertical (vertical wine tasting).  In a vertical wine tasting, each of the wines served is the same, but from several different years.  In this case, the Casa Grande Shiraz was from 2005, 2006, and 2007.  Grown on the same vines but under slightly different climatic conditions, each year's crop had different fragrances, colors, and flavors.

    IZOTE Judy, Rondi Frankel, Fabiola de la Fuente
    Judith McKnight, left, enjoys the company of Mexico City wine expert Rondi Frankel (center) and Fabiola de la Fuente, editorial director of Food+Travel México magazine.  We all found plenty to talk about before we were seated for the wine tasting and dinner pairings.  A tidbit of information: Casa Madero, founded in 1597, is the oldest winery in the New World.

    IZOTE Mantelito Casa Grande
    At first glance, these Casa Madero placemats appeared to have been already used, stained by circles of vino tinto (red wine).  Several people (including Mexico Cooks!) not-so-surreptitiously touched the wine stains, only to discover that they were cleverly printed on the paper mat.  Below each supposed stain was space for notes about each year's wine.  Jorge Luis Trejo Villaseñor, Casa Madero's national sales manager, called my attention to the outstanding legend at the bottom of the placemat: A qué sabe un vino con 5 siglos de pasión? (What is the flavor of a wine with five centuries of passion?)

    IZOTE Brandon Milmo con Sommelier Claudia Juárez
    Casa Madero's director, Brandon Milmo, listens intently as elegant sommelier (highly trained wine steward) Claudia Juárez discusses the special characteristics of each of the three Shiraz wines.  She wears the sommelier's formal uniform, including the tastevin on its chain.

    The tastevin (saucer-like silver cup) was originally created by French winemakers to enable them to judge the clarity and color of wine that was stored in dim, candle-lit wine cellars. Regular wine glasses were too deep to allow for accurate judging of the wine's color in such faint light. Tastevin are designed with a shiny faceted inner surface. Often, the bottom of the cup is convex in shape. The facets, convex bottom, and the shiny inner surface catch as much available light as possible, reflecting it throughout the wine in the cup, making it possible to see through the wine.

    With the advent of modern electric lights, the tastevin has very little practical use, although sommeliers often wear them on a ribbon or chain around the neck as a nod to tradition and a symbol of pride in their profession.

    IZOTE Tres Copas
    The three Casa Grande Shiraz pours; from left to right, 2005, 2006, and 2007.

    While sommelier Claudia Juárez instructed us, we 50 guests of the house carefully tasted the three wines.  Mexico Cooks! is a relative neophyte in the world of oenology, but the lessons of the evening were well learned.  Really tasting wine isn't about pounding down a tumblerful of the rosé that you've poured from the cheap boxed wine in your refrigerator.  Instead, there are qualities to look for in your glass: how does the wine look, from its color to its 'legs'?  How does it smell–fruity, nutty, leathery, spicy?  How does it taste–floral, peppery, acidic, light, heavy?  Most important of all, of course, is whether or not you like what you're drinking.

    IZOTE Copa con Piernas
    A wine's 'legs' (also called 'tears') are the subtle traces left on the inner bowl of the glass after the wine is gently swirled around several times.  Once thought to be an indicator of quality, experts now say that the legs are in fact a product of surface tension and an indicator of alcohol content.  In the photograph, you have the best view of the legs at the bottom left corner of the flower arrangement.

    After carefully tasting each individual Shiraz and then comparing the various merits of the three years, we began to enjoy the food maridaje (pairings with the wines).  Chef Patricia Quintana, internationally known for Restaurante Izote, for her many cookbooks, her television shows, and her annual Aromas y Sabores tours, prepared a twelve-course tasting menu (yes, twelve courses!) consisting of eight savories and four sweets.

    IZOTE 1 Timbal de Frijol con Morilla
    First course: timbal de frijol con morillas, queso pijijiapan y chile ancho con mezcal.  In this case, the timbale is a cylindrical mold of beans filled with minced morel mushrooms and topped with cheese from Pijijiapan, Chiapas.  You can see the sauce on the side.

    IZOTE 2 Taquito de Cabrito en Salsa Verde
    Next, a taquito de cabrito con salsa verde–a freshly made corn tortilla wrapped around shredded goat meat, then fried and bathed with green sauce, Mexican table cream, and dusted with aged cheese.  A chopstick, inserted into one end of the taquito, made for ease of handling.

    IZOTE 3 Enchilada de Queso Asadero
    Third course: enchiladas de queso asadero en salsa de jitomate con chile verdeQueso asadero is a melting cheese, used in this instance to fill the enchilada.  The tomato and green chile sauce, along with the topping of thinly sliced onion, finely grated aged cheese, and shredded lettuce, were traditional accompaniments raised to a celestial level.

    IZOTE 4 Pescado al Vapor con Tinga Cerrado
    Fourth: pescado al vapor a la tinga con papa (steamed fish, in this case red snapper, in a spicy red sauce–all sitting on a slice of potato and wrapped for steaming in a banana leaf).

    IZOTE 4.5 Pescado al Vapor con Tinga Abierto
    The banana leaf spread open, showing the pescado al vapor a la tinga con papa.  This dish was my hands-down favorite.  The mixture of flavors in the tinga combined with the sweet tenderness of the fish to explode in a sensational fiesta in my mouth.

    IZOTE 5 Ensalada de Jitomatito
    Fifth course: ensalada de jitomatitos con vinagreta al Shiraz Casa Grande 2007.  This salad is made of tiny grape tomatoes dressed with a vinaigrette made with the 2007 wine we were tasting.  The presentation of this salad, as well as that of all the courses, was exquisite.

    IZOTE 6 Camarones con Municiones al Azafrán
    Sixth: camarones con azafrán y municiones (shrimp in saffron sauce with little pasta 'bullets').  Perfectly cooked shrimp-on-a-stick combined beautifully with the richly delicate flavor of saffron, but in my opinion the municiones were a mistake.  The pasta gave the dish a texture that reminded me–and not in a good way–of tapioca pudding.

    IZOTE 7 Enchiladas de Mole Negro
    Seventh: enchiladas de mole negro (black mole enchiladas).  Black mole is one of Mexico's most delicious sauces and this one was no exception.  The combination of mole, sesame seeds, crisp tortilla, and shredded onions–wow!

    All of us guests were of different opinions about which of the three years' Shiraz wines paired better with each of the courses we were eating, but many preferred the 2006 to the earlier or later year.  The 2006 was Mexico Cooks!' favorite.  Waiters circulated with bottles of each Shiraz, replenishing our wine glasses as we emptied them.  At this point in the meal–after most of the courses had been served–many of us began requesting water rather than more wine!

    IZOTE 8 Filete Manuelita estilo Parras
    Eighth: filete Doña Manuelita de Parras.  This seared and crusty filet mignon was cooked exactly to medium rare.  The accompaniments, including the stuffed chayote seen at the top, were excellent.

    IZOTE Brandon Milmo con Patricia Quintana
    Chef Patricia Quintana gently tapped two copas (wine glasses) together to quiet the crowd before she spoke to us about the meal in progress.  The flower in the photo's background images is the izote (the edible flower of the yucca cactus)for which she named her restaurant.

    After the first eight courses, which were of course accompanied by liberal pourings of each of the three wines, most of the invited guests were simply unable to continue to the four-course dessert menu.  Even though each of the savory courses was a small portion, their accumulated richness overpowered all but the most hardy souls.  In addition, we finished the last of the savories at midnight!  Reluctantly we congratulated the chef and kissed her goodbye, shook hands with the remaining guests, and made our way out into the starry late night, the chilly air cleansed by the earlier rain.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.

  • Organic Food and Locavores in Mexico City: Mercado el 100

    Mercado 100 Chilacayote
    Organically grown chilacayote (fig leaf gourd, Cucurbita ficifolia), available at Mercado de 100.  In Mexico, the chilacayote is used above all as a vegetable, but it is also often cooked with piloncillo and other sweetening ingredients and eaten as a candy or as a filling for breads or pastries.

    The locavore movement began in the United States late in the 1960s at a time when people began to awaken to the notion that it would be healthier for themselves and the planet if their food were produced close to home rather than hundreds or thousands of miles from their kitchens.  Today, more people believe that local food systems, often marketing organically-grown products, offer choices that are superior to those proferred by global corporate models.  Within the last few years, the locavore movement has come to Mexico City.

    Mercado 100 David
    This full-size bronze replica of Michelangelo's David gazes from the fountain in the lovely Plaza Rio de Janeiro in Mexico City's Colonia Roma Norte.  The Mercado de 100 sets up in this plaza, at the corner of Calle Durango and Calle Orizaba, every other Sunday morning.

    In years gone by, all the world consisted of locavores.  Produce and meats were not flown or trucked from faraway farms to our supermarkets.  We ate what was seasonal, and most often we ate we we ourselves produced.  In many parts of Mexico, this is still true today.  However, with the country-wide incursion of giant globalized supermarket chains such as Comercial Mexicana, Soriana, Chedraui, Wal-Mart, and others, more and more food is commercially produced and brought to market from enormous distances. 

    Mercado 100 Pan Integral
    Artisanal breads at Mercado de 100, including crossaints and whole grain loaves produced by Mexico City's Pan 100.

    In 2009, a group of friends in Mexico City were the startup group for the non-profit society that directs Mercado de 100.  Concerned about the quality of food available in most supermarkets in the city, they believed (and continue to believe) that the population of this enormous metropolis deserves a choice: the opportunity to eat fresh, pesticide free, locally grown food.

    Mercado 100 Lechugas
    Locally grown organic lettuce.

    Mercado 100 Buxas
    Need an ecological, re-useable market bag?  These come in several sizes and terrific colors.

    When Mercado el 100 started in 2009, it was peripatetic–moving from one location to another every time it set up.  Today, it has a permanent spot at the lovely Plaza Rio de Janeiro, one of the most beautiful small parks in Mexico City.  A visit to the market on a sunny Sunday morning can easily entice you to continue your day with a leisurely stroll around this part of Colonia Roma. 

    Mercado 100 Finca Vai Quesos
    Menu of cheeses from Finca VAI in Querétaro.  Mexico Cooks! tasted the manchego and the reblochon; both are delicious.  One of these days soon we hope to visit Finca VAI for a tour of its operation.

    Mercado 100 Peras etc
    From left to right, organically grown pears, apples, and tomatoes.

    Mercado 100 Aceites y Vinagres
    Locally bottled salsas and vinegars.

    Mercado 100 Huevo de Codorniz
    A bird-ish basket full of quail eggs.  Mexico Cooks! likes to use them blended raw into a licuado (a thick fruit drink similar to a smoothie) or soft-poached, to garnish individual bowls of Chinese watercress and pork soup.

    Mercado 100 Hierbas y Especias
    Herbs and spices, all organically grown (the label attests to that) and pesticide-free.  The booth also offers delicious jams and honey.  Mexico Cooks! brought home a cup of fresh raspberry jam and a bag of gordolobo (Gnaphalium Sp.), a medicinal flower which is brewed into a tea and used as an expectorant.

    Mercado 100 Epazote
    A basketful of fresh organic epazote (wormweed), ready for a long simmer in a pot of beans.

    Mercado 100 Chapulines y Maíz
    Pre-Hispanic era treats in today's Mexico: clockwise from bottom left, dried corn with powdered chile, dried corn with honey and pinole, chapulines (grasshoppers), and pinole.

    Mercado 100 Xamania Jabón
    Artisan-made, locally-produced soaps from Xamania, which also offers earth-friendly body lotions and cosmetics.

    Mercado el 100 logo
    Mercado el 100, open every two weeks in Plaza Rio Janeiro (at the corner of Calle Durango and Orizaba), Colonia Roma Norte, Mexico City.  Tell them their friends at Mexico Cooks! sent you.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.

  • World Cultural Tourism Fair (Feria Mundial de Turismo Cultural) in Morelia, Michoacán

    Feria Logotipo
    The World Cultural Tourism Fair logo, all lit up for the fair's opening night at Morelia's Teatro Ocampo.

    For the second year in a row, Morelia, Michoacán was chosen as the site of the Feria Mundial de Turismo Cultural: the World Cultural Tourism Fair.  Hot on the heels of Mexico City's FITA (International Tourism Fair of the Americas) at the end of September, Morelia captured a world-wide crowd of numerous exhibiting countries–including Indonesia, Slovakia, and Japan–plus twenty Mexican states, and several corporate exhibitors, all designed to attract tourism and travel both to Mexico and to their own venues.

    Feria Secretaria Gloria Guevara con Cristina
    Mexican federal tourism secretary Gloria Guevara Manzo with Mexico Cooks!, photographed at the Feria Mundical de Turismo Cultural opening night cocktail party.  The party, held in the central patio of Morelia's beautiful mid-17th century Palacio Clavijero, included music, folkloric dancing, drinks, food, as well as great opportunities to make new acquaintances and hug old friends.

    Feria Consuelo Sáizar CONACULTA
    The delightful president of CONACULTA (Mexico's Consejo Nacional para la Cultura y las Artes–the national arts council), Dra. Consuelo Sáizar, spoke to inaugurate the FMTC, along with national tourism secretary Gloria Guevara Manzo, Michoacán's Governor Leonel Godoy, Michoacán and local Morelia tourism directors, and other state and national dignitaries. 

    The objective of the annual world cultural tourism fair is to offer a platform for global tourism industry operators, including travel agents, state and national tourism representatives from various international countries and Mexican states, and to ensure growth in this arm of the tourist industry.  National Tourism Secretary Gloria Guevara Manzo assured the attendees that the event would enrich and strengthen the goals of the Mexican national tourism agreement, particularly in its sixth strategic pillar.

    Feria Thelma Aquique con asistente
    Michoacán state tourism secretary Lic. Thelma Aquique (right, in yellow) takes time out from the fair's intense schedule of events to talk with an attendee.  Photo courtesy Estado de Michoacán.

    During the three-day cultural tourism event, visitors, buyers, and exhibitors alike were treated to the best that Michoacán and Mexico have to offer.  From the ceremonial cutting of the opening ribbon to exhibitions of Michoacán's folkloric dancing, regional foods, and the artisan work from several Mexican states, the booths filling Morelia's Casa de la Cultura (State Cultural Center) were packed with foreign and national buyers seeking ways to promote tourism. 

    Feria Sinaloa Artesano Jesús Ursino Ramos Cota
    Wood carvings from master sculptor Jesús Ursino Ramos Cota of Sinaloa.  Tomatoes and corn are the two major agricultural products of Sr. Ramos's home state.

    Feria Globo de Cantoyo Enorme con Logotipo
    A gigantic hot air balloon made of paper.  In Mexico, these are called globos de Cantoya.  Their name comes from Sr. Joaquín de la Cantoya y Rico who lived in Guanajuato in the past century and allegedly began making these balloons.  They are made of hundreds or even thousands of individual sheets of papel de china (tissue paper) and are expanded by a flame-generated hot air device carried in a small basket inside the balloon.  This globo de Cantoya, two stories high, bears the logo of the 2011 Feria Mundial de Turismo Cultural.  Click to enlarge the photo and see the connections of the tissue paper sheets.

    Feria Globo de Cantoyo en el Aire
    To the delight of the crowd, the giant paper balloon sailed off successfully into Morelia's night sky.

    Feria Huichol Venadito
    This wooden indigenous Huichol sculpture of a deer, a bit more than two feet long from head to tail, is completely covered first with beeswax and then with thousands of individually hand-placed tiny beads.  This particular sculpture originated in and was brought to the fair by representatives of the state government of Nayarit.  Click to enlarge any photo for a better view.

    Feria Ropa Típica Chiapaneca
    Mexico's southernmost state, Chiapas, was represented at the Casa de la Cultura tourism booths by this lovely young woman in her ropa típica chiapaneca (typical dress of Chiapas).  Entirely hand-sewn and hand-embroidered, the dress is worn in a folkloric ballet or for other folkloric events.

    Feria Stand Banamex
    Banamex, one of Mexico's prominent banks, is a strong supporter of traditional arts and crafts and their makers throughout the country by way of its program Fomento Cultural Banamex, A.C..  The Banamex stand featured clay work from Santa Fe de la Laguna, Michoacán, as well as the extraordinary book Grandes Maestros del Arte Popular Mexicano (Great Masters of Mexican Popular Arts), which Banamex publishes.

    Feria Banda Plaza del Carmen
    This excellent brass band, dressed all in purple, played a public concert in the Plaza del Carmen, just behind the Casa de la Cultura, seat of the FMTC.  While they played, their concert was also projected on the big screen behind them.  The concert was part of the cultural program of the FMTC.

    Feria Catedral Morelia con Bob Esponja
    Morelia's cathedral.  The city, named a UNESCO World Heritage site in 1991.  Its 16th century pink cantera (stone) buildings, its European air, its exquisite regional gastronomy, and its hundreds of tourist attractions make it the ideal setting for the Feria Mundial de Turismo Cultural.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own. 

  • Día de los Muertos (Day of the Dead) in the Tzintzuntzan, Michoacán Cemetery

    Tradiciones
    Graves decorated for Noche de los Muertos (Night of the Dead) in the Tzintzuntzan, Michoacán panteón (cemetery).  These recent graves lie within easy sight of the yácatas (Purhépecha pyramids, mid-center in the photograph) just across the road.  The yácatas, dating to as early as 900 A.D., were formerly both a priestly burial site and the site of ancient Purhépecha religious ceremonies.  

    Rituals for the traditional Noche y Día de los Muertos (Night and Day of the Dead) take place all over Mexico on the night of November 1 and the day of November 2.  One of the best-known celebrations of this enormously important spiritual holiday takes place in the town of Tzintzuntzan, Michoacán.   A visit to the town cemetery gives just a small idea of the beauty of the events.  During this very Mexican, very special festival, the dead–at least in spirit–pay a visit to their loved ones here on earth.  In an article in 2005, The New York Times quoted Mexico Cooks! as saying, "It's about mutual nostalgia: the living remember the dead, and the dead remember the taste of home."

    Panteón Tzintzuntzan
    The packed-earth paths among the graves at the cemetery in Tzintzuntzan wind through old trees and dappled sunshine.

    Coche de Bebé
    This little car, decorated with cempasúchil (marigold) flowers, fruits, and pan de muertos (bread of the dead) in the shape of human figures, is the cemetery ofrenda (altar, or offering) for a baby born in October 2005 and dead the same November.  Tiny white baby shoes are on the car's hood, along with a baby bottle.  Click on any photo to enlarge it.

    The faithful Purhépecha believe that the angelitos, the dead children, are the first of the departed who come to re-visit their loved ones each year during the day of November 1, arriving at noon.  Their parents take an ofrenda (offering) of fruit, candies, and wooden toys to the children's graves and invite the little ones to come and eat.  Late in the night, the godfather of a dead child goes to the cemetery with a boveda (arch) made of cempasúchil (marigolds).  At home, the parents have already prepared beautiful altars to honor the memory and spirits of their children.

    Tumba con Veladoras
    Cempasúchiles, gladiolas, and candles adorn this grave.  The cross is made of red veladoras (candles in holders) in a framework of blue and white.

    Each year, late in the night of November 1, the spirits of deceased adults make their way back to this earthly plane to visit their relatives.  The living relatives, bearing food, bright golden flowers, strong drink, and other favorites of the dead, file into Purhépecha cemeteries to commune with those who have gone before.  The assembled lay out blankets, unfold chairs, bring out plastic cups, cartons of beer, a bottle of tequila, and assorted food for their own consumption as they settle in for the long, cold night of vigil.

    Canta a la Muerte
    A band or two or three often wander the cemetery, hired for a song or two or three to entertain the living and the dead.

    Copal incense burns, its mystic scent calling the souls of the dead home.  Candles, hundreds and hundreds of candles, flicker on and around the graves, showing the way home to the wandering spirits.  Food–especially corn tamales and churipo, a beef soup for festivals–and other personal gifts for the 'visitors' show the spirits that they are still valued members of their community.  Special Purhépecha-style pan de muertos (bread of the dead) in the form of human bodies represents the relationship between the living and the dead.  Seasonal fruits, including bananas, oranges, and limas, are hung on the ofrendas de cempasúchil to represent the relationship between nature and human beings.

    Ofrenda Angelito con Fotos
    This elaborate bóveda de cempasúchil (marigold arch) hung with an old family photograph and topped by a feather dove (the symbol of the Holy Spirit) decorates a family grave.  Under the photograph, an angel stands vigil.

    Panteón Comida
    During the Día y Noche de Muertos fiesta, a loved one's grave becomes a place to pray, party, and reminisce.  Candles, a glass of water to quench the deceased person's thirst, a bottle of his or her favorite liquor, and favorite foods such as mole or tamales, pan de muertos, calabaza en tacha, and seasonal fresh fruits are always placed on the grave. Baskets of favorite foods, prepared especially for the spirits of deceased family members, are covered with beautiful hand-embroidered cloths.  The spirits partake of the food's essence; the living gather at the grave to partake of the material food.

    Ofrenda Arco con dos Cruces
    Marigolds are used as symbols for their yellow color, which resembles the gold that was used as decoration for the ancient grand festivals.  The flowers were used to adorn the visitor in the form of crowns or necklaces.  Today, the belief is that the ofrendas de cempasúchil (marigold arches) aid the visiting spirits to identify their homes.  Cempasúchil petals are also strewn over the bare earth mounds of the graves.

    Tzintzuntzan Coronas
    These modern coronas (wreaths) are made of ribbons and plastic, much more durable than fresh flowers.  The brilliant colors eventually fade over the course of a year, but the wreaths will stay up till next October.

    Pata de Leon
    Cempasúchiles, pata de león (lion's paw, as cockscomb is known in this part of Michoacán), freshly cut gladiola, nube (baby's breath) and just-in-season flor de las ánimas (flowers of the souls–wild orchids) from the mountains are the flowers most commonly used on Tzintzuntzan's graves.

    Bici Panteón
    My favorite ofrenda of 2009: a terrific full-size bicycle made of cempasúchiles, decorated with various fruits–including a pineapple on the seat!  The flowers at the base of the grave marker are flores de las ánimas (wild orchids).  This elaborate style of figural ofrenda is very unusual.

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

  • Oaxaca Santo Domingo Church and Museum: Templo y Museo

    Oaxaca Santo Domingo Antes de la Lluvia
    In New Spain, 16th century Dominican missionaries laid the cornerstone for Templo Santo Domingo, the Oaxaca church and its former convent.  The ex-convent is now a lovely Oaxaca-related museum.  The church, which has undergone numerous changes of use–including use as a stable, a hospital, and a prison–is once again being used as a place of worship.

    Spanish Dominican missionaries arrived in New Spain in the third quarter of the 16th century.  Their purpose, equal to the purposes of the Franciscans, the Jesuits, and other Old World religious orders, was the conversion of indigenous peoples in the New World to Roman Catholic Christianity.  The Dominicans designed and the indigenous people built eighteen churches in the southern part of what is now Mexico.  Santo Domingo is considered by many people to be the most beautiful–and it is certainly the largest and most ornate.

    Oaxaca Santo Domingo Datos de Edificación
    Chronology of the building and different uses of the Santo Domingo complex.  Click on any picture for a larger view.

    The church complex, including both the construction and the gardens, covers approximately 4,000 square meters (44,000 square feet)–the measure of four square city blocks.  The original building was a chapel dedicated to Nuestra Señora del Rosario (Our Lady of the Rosary), which continues to be in daily use.

    Oaxaca Santo Domingo Jardín Botánico 2
    Behind the church, the grounds have been converted into a botanical garden filled with native plantings. 

    Oaxaca Santo Domingo Escudo de los Dominicos
    The escudo (shield) of the Dominican order of priests and brothers, carved into the ceiling of the church entryway and then painted.

    Oaxaca Santo Domingo Museo Calaca con Turquesa
    In the museum, artifacts from various pre-Hispanic temples (including Monte Albán) and other Oaxacan archeological sites are on display.  This is an actual human skull embedded with turquoise.  The lower teeth are natural, but the upper teeth, eyes, and nose are made of shell.

    Oaxaca Santo Domingo Chapel Our Lady of the Rosario
    The original construction at the Santo Domingo complex was the chapel of Nuestra Señora del Rosario (Our Lady of the Rosary), connected by an interior door to the main Santo Domingo church.  According to Dominican tradition, the Virgin appeared to St. Dominic in answer to his prayers and charged him with spreading the use of the rosary.

    The very simple, nearly stern facade of the church of Santo Domingo hides the gilded and ornate Mexican baroque interior.  Much of the church–pillars, arches, and the ceiling–is highlighted with 60,000 sheets of 23.5 karat gold leaf.  The church closed in 1866 and the convent was used as a military barracks.  The church did not open again until 1938.  

    Oaxaca Santo Domingo Ceiling Virgin with Cherubim and Dominicans
    Santo Domingo ceiling medallion depicting the Blessed Virgin Mary holding the Baby Jesus, surrounded by various Dominican priests and a host of cherubim.

    Oaxaca Santo Domingo Crucifijo
    Detail of the near-life-size crucifix in Santo Domingo's Blessed Sacrament chapel. 

    After long years of secular use (including nearly 100 years as a jail), restoration of the church began in 1993.  The restoration was finished in 1999 at a cost of twelve million pesos.  The restored church was brought to a glory perhaps unimagined by the early Dominican friars.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to helppromote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.

  • Oaxaca: Food, Sightseeing, and a Dream Realized

    Oaxaca Mercado Benito Juárez Sign Above Sink
    This wonderful sign is painted on plexiglass and fastened to the wall above a sink at Oaxaca's Mercado Benito Juárez.  The sign indicates that the water from the faucets is safe to use for washing hands but not safe for drinking.  The sign is just the sort of thing Mexico Cooks! would have bought and brought home, if it had been for sale.

    In June 2011, Mexico Cooks! spent a long weekend in the southern Mexico city of Oaxaca as the guest of Mexico's government tourism initiative called Mexico Today.  A long weekend, no matter how wonderful, wasn't quite enough time to accomplish the kind of touring that interested me.  Invited again to Oaxaca by the extraordinary culinary festival El Saber del Sabor, I had the chance to see just a little more of this amazing state and was able to realize one long-time dream.

    Oaxaca Vela con Flores El Saber del Sabor
    Table centerpiece, inaugural event at El Saber del Sabor.  This lovely dinner for about 1000 people was prepared by many of Oaxaca's best regional cooks.

    Oaxaca Memelas
    Memelas with refried black beans and crumbled queso fresco (fresh cheese), a traditional antojito that is emblematic of Oaxaca.

    Oaxaca Mercado Quesería Las 7 Regiones Julia Pérez
    At Oaxaca's Mercado Benito Juárez, Quesería Las 7 Regiones (Cheeseshop 7 Regions) employee Julia Pérez winds freshly made quesillo into the individual balls visible at the lower right in the photo.

    Oaxaca Bienvenidos Ocotlán
    Bienvenidos a Oaxaca (Welcome to Oaxaca).  This papel picado (cut tissue paper) streamer greeted us in Ocotlán de Morelos, a small city just half an hour south of the city of Oaxaca.  It had long been my dream visit the town.

    Oaxaca Ocotlán 3 Niños Boda 2
    Young members of a Saturday afternoon wedding party await the bride's arrival at Ocotlán's Templo de Nuestra Señora del Rosario (church of Our Lady of the Rosary).

    Oaxaca Ocotlán Domos
    Dome over Ocotlán's Templo de Nuestra Señora del Rosario.

    Oaxaca Ocotlán Ex-Convento Detalle Jarrón
    Detail of a jarrón (large clay jar) in Ocotlán's ex-Convento de Santo Domingo.  The former convent has been largely restored using funds donated by Morales and is now a museum.  The painting shows both the man in the moon and the Mexican legend of the rabbit in the moon.

    Mexico Cooks!' primary reason for going to Ocotlán was to visit the home of maestro Rodolfo Morales, a native of Ocotlán and an internationally known surrealist painter and collage maker.  His paintings haunt my dreams and, although I never met him, his work speaks volumes to me about who he was and about his love for Mexico and his home city.

    Oaxaca Ocotlán Rodolfo Morales Pintor
    Maestro Rodolfo Morales, native-born Ocotlán surrealist painter and collage maker.  Maestro Rodolfo, who died on January 30, 2001, has long been a personal hero of mine and for years I have wanted to visit his town and his home.

    Oaxaca Rodolfo Morales Girl on Bici with Dogs
    This painting is filled with some of maestro Rodolfo's recurrent symbols: girls with streaming long hair, bicycles, dogs, flowers, and mystical figures.  Click on any photo for a better view.

    Oaxaca Cocina Casa Rodolfo Morales
    The Morales family kitchen.   Alberto Morales, maestro Rodolfo's nephew, showed us through the house.  As they are in the Morales kitchen, clay pots are traditionally hung in the kitchen of a Mexican home both for daily use and as decor.  The Morales kitchen is still  used every day.

    Oaxaca Casa Rodolfo Morales Taller Collages
    The workshop where Morales created the intricate collages he sold to benefit his cultural foundation, headed today by his nephew.  The collages were made of paper, fabric, stickers, ribbons, yarn, lace–really, any material that fit the subject matter of the piece.  Some collages are very simple and others are extraordinarily complex.

    Oaxaca Morales Collage Angel Azul
    Rodolfo Morales, collage Ángel Azul.  Photo courtesy Art for Small Hands.  Hands are usually prominent in maestro Rodolfo's work; they symbolize the work of the people of Oaxaca, work done with their hands.

    Oaxaca Estudio Rodolfo Morales Tubitos de Pintura
    Tubes of paint and pots of brushes remain in Morales's Ocotlán home studio, along with a large number of incomplete canvases. 

    Oaxaca Casa Rodolfo Morales Estudio Zapatos
    The maestro's boots, propped on the base of his easel.

    Oaxaca Vela Ntra Sra del Rosario Ocotlán
    In the Templo de Nuestra Señora del Rosario, a candle symbolizes a prayer–perhaps a prayer that a dream might be realized.  Mine was, and yours can be, too.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.

  • Live for Today, Honor Yesterday: Panteón de Belén in Guadalajara

    Mausoleum_belen
    The center pathway at the Panteón de Belén (Bethlehem Cemetery) leads to this rotunda, the original Rotunda of Illustrious Men of Guadalajara. Patterned after an Egyptian pyramid, it contains crypts and a chapel.

    When I was a child, a Sunday drive with my family often included a visit to one of the finest old cemeteries of the southern United States. My younger sister and I would wander among the elaborate limestone mausoleums, exclaiming at the dates that seemed so long ago, "Look, Mommy, this man died in 1822. Do you remember back that far?" My mother, born 100 years after that date, simply rolled her eyes and suggested that we hurry over to the cemetery pond to feed the ducks and swans from our bags of stale bread.

    I still like to visit cemeteries. There's peace to be found among the dead, an acceptance of life as it is and death as it comes. The Day of the Dead in Mexico celebrates that notion: life is to be lived today, death is inevitable. Enjoy the one, honor the other. In Guadalajara, there is a cemetery where the long-dead are honored year round. You'll find plenty of entertainment in its legends and lore.

    A few weeks ago, my friend Lourdes called just as I was leaving for the Panteón de Belén (Bethlehem Cemetery), Guadalajara's most famous burial ground. I thought she'd be squeamish when I asked her to meet me there, but no. She's a Guadalajara native, but she'd never been to the cemetery and she was quite excited at the prospect. She was beaming when we met at the ancient stone entrance. I paid our entry fee ($5 pesos per person, plus an extra $10 pesos if you plan to take pictures) and we started out along the center pathway through moldering gravestones and decrepit 19th Century mausoleums.

    The construction of Panteón de Belén began in 1843 under the direction of architect Manuel Gómez Ibarra, who also built the towers of the Metropolitan Cathedral in Guadalajara. The cemetery had been in the planning stages since 1786, shortly after Guadalajara had passed through what has come to be called 'the year of hunger'. A tremendous plague gripped the city, killing thousands of its residents and filling the existing cemeteries. There was a tremendous need for a new campo santo (burial ground).

    Crypt
    The colonnade of crypts at the front entrance of the Panteón de Belén.

    City authorities chose the orchards of the civil hospital to build the new cemetery. Flat and extensive, the grounds were well-suited to this use. The first occupant of the cemetery, buried there in 1844 before the buildings were completed, was Isidoro Gómez Tortolero, pastor of the town of Tala, Jalisco.

    Today, much of the cemetery has been closed and the remaining land used for other purposes. What we see now is only a fraction of what once existed. The lands that were used as the common graves of the poor are now under a huge building.

    The portion of the cemetery where we walked (and where we found our admirable guide) is crumbling with age. Huge branching trees arch over the graves, the mausoleums, and the pathways. Mottled shade alternates with brilliant sunshine, creating the sense that we walked between the past and the present. Dates on the crypts carried us back in time, forcing our thoughts down paths that long-dead feet trod before us.

    Legend and history had us in their grip. One minute Lourdes said, "I'm not the sort that is afraid in a place like this," and the next minute she showed me her arm, with gooseflesh and peach fuzz standing up in a chilly shiver. We stood silent, wondering which graves were the stuff of ghostly tales and which held the barely-remembered.

    Little_nacho
    The inscription on Little Nacho's tomb reads, "Ignacio Torres Altamirano, May 26, 1882".

    Suddenly we heard a high-pitched young voice saying, "And over here is Little Nacho, the one who was afraid of the dark." Our ears perked up. We looked for the source of the voice and saw a young girl, no more than nine or ten years old, leading a group of enthralled visitors around the cemetery. We begged permission to join them.

    "See the child's stone coffin, built on top of the grave?" Her girlish voice turned very serious. "That's Little Nacho, who died exactly on his first birthday. From the time he was born, he was terrified of the dark and couldn't bear to be in a closed room. He had to sleep in a room filled with candles, a room where all the windows were open. The doctors were amazed by his fear, and nothing his parents could do would cure it. They even took him to curanderos(faith healers) to see if he was bewitched, but to no avail.

    "When Little Nacho died, his parents buried him here in this grave, with a heavy gravestone above him. Everyone went home from the funeral and night fell. When the cemetery watchman made his rounds just at dawn, he jumped back in horror when he saw that Little Nacho's tiny coffin was lying on top of the gravestone. His report to the cemetery authorities was that someone had dug up the baby's coffin during the night, a desecration of the worst sort."

    Guia
    Very stylish in her pink skirt, Jessica Torres (at the far right), age ten, skillfully guided our group through the cemetery. Dramatic and articulate, she kept us all in shivers.

    Our little group was riveted by what our young guide was saying. She continued, "That same day they buried his coffin again, but every morning for the next ten days it reappeared on top of the gravestone. No one had ever seen anything like it, and no one knew what to do. the cemetery authorities were trembling, but they finally had to tell the parents about these strange events.

    "Little Nacho's grieving parents immediately knew the solution. 'Leave his coffin on top of his grave. He feared the dark in life. Of course he fears it in death as well.' And there it stayed, and here it still stays. Little Nacho rests above the ground."

    Lourdes raised her hand. "And all those little toys and candies around the base of the tomb? Why are they there?"

    Our guide smiled briefly. "They say that if you leave Little Nacho a piece of candy, your life in the future will be sweet."

    We moved along to the next monument. Jessica Torres, our guide, stopped abruptly in front of a large carved stone tomb. "Two people are buried here, José María Castaños and Andrea Retes. They were so much in love and planning to be married, but the boy's mother hated the girl because she was from a lower social class.

    "The two lovers were so upset by José María's mother's anger and hatred that they killed themselves. When his mother found out what happened, she almost went crazy from grief and guilt. She owned a plot in this cemetery and begged permission from Andrea's parents to bury the two lovers together. She had a double cross carved and placed on their tomb as a way of asking for God's forgiveness.

    "Still, José María's mother's guilt would not leave her in peace. She knew she was the one responsible for the two deaths. Cry though she might, she could not get rid of the pain in her heart. Months later, she decided to take a wreath of flowers to lay on the grave. She draped the wreath over the double cross, just the way a lasso (ceremonial rope symbolizing marital union) is draped over the bride and groom at their wedding.

    "A sudden silence fell over the cemetery as José María's mother laid the wreath over the cross. Even the birds stopped singing. In that silent instant, the wreath of beautiful fresh flowers turned to stone, just the way we see them today. And with that sign, José María's mother finally believed that the two young lovers had forgiven her."

    Castaos
    In 1996 the stone crosses on the Castaños tomb fell and suffered some damage, but they remain united by their wreath of flowers.

    Whispering among ourselves about the stories we'd heard, our not-so-brave little band followed behind Jessica as she led us toward the next grave site. One of the women with us murmured, "I hear they have night tours here. I don't think I'd have the courage to come here in the dark. It's scary enough in the broad daylight."

    Jessica turned around. "There are night tours, on Fridays and on some special days, too. There will be night tours celebrating the Día de los Muertos (Day of the Dead) this year. In fact, it's a marathon. Four tours will start every hour or so, beginning at seven o'clock at night and lasting all night long. The whole cemetery will be full of people."

    Lourdes and I looked at one another and nodded. "I wouldn't miss it, would you?" she whispered.

    Our next graveside stop was at the tomb of the sailor. Jessica told us that unlike other legendary Navy men, this sailor did not have a girl in every port. Instead, he had an enemy in every port. Sailing Mexico's west coast, he stole jewelry, gold coins, and everything else of value he could expropriate from the rightful owners. The sailor was a pirate, and he had a huge stash of valuables.

    El_marinero_2
    The tombstone of el marinero (the sailor), who buried a huge bag of gold coins—somewhere. Will you be the one to learn the secret?

    "Only he knew where the booty was. Even though he had a son, he never told even his son where all the treasure was hidden. When the sailor was very old, he moved to Guadalajara and spent his last few months of life here. When he died, the secret of his treasure died with him."

    Jessica smoothed her pretty pink skirt. "They say that you have to light a candle and pray the rosary with all your heart, right here at his grave at midnight. But you have to do it without fear, and many people have tried. They're not afraid when they start out, but about half way through the rosary something happens. They start trembling with fear, and they have to give up and run away. No one has ever made it through a whole rosary, but if you want to try it some midnight, they say that the ghost of the sailor will come out from behind the grave stone and tell you where the treasure is hidden." She shook her finger. "You won't find me here at midnight!"

    I was surprised to see two side-by-side crypts with epitaphs in English. When I looked closer, I could see that the husband and wife were natives of Paisley, Scotland. Lourdes asked me, "How can you tell that they were married?"

    I pointed out the word wife engraved into the marble of Jean Young's crypt marker. "That means esposa," I whispered to Lourdes.

    English_crypt
    Joseph Johnston, a doctor from Scotland, and his wife, Jean Young, are buried side by side in two crypts. They both died in Guadalajara in 1896.

    Jessica was telling the story. "The man buried here was a doctor, but not one of those doctors who was only in the profession for the money. In fact, most of the time he didn't even want to accept payment for curing people. He did it from his heart. Nobody knows how he arrived in Guadalajara, but he and his wife both died here in 1896. And today, if you come to their graves and ask for a favor while you're praying the rosary, the couple will take charge of seeing to it that you have a lot of good luck, good health, and all the money you need." She looked at us and smiled. "And love, too. They'll make sure that the one you love also loves you. But you have to be praying from the heart."

    Dieguez_crypt
    Just one of the hundreds of crypts in Guadalajara's Panteón de Belén.

    Those buried in the Panteón de Belén range from the highest of Guadalajara's 19th Century high society to the poorest of the poor, who were buried in common graves in the furthest part of the cemetery grounds. Among the elite are Ramón Corona, a governor of Jalisco; Enrique Díaz de León, the first rector of the University of Guadalajara; José Silverio Núñez, the second governor of Colima; and Carlos Villaseñor, a painter whose ashes now rest in the Rotonda de Hombres Ilustres across the street from the Metropolitan Cathedal. A glance at the list of important people buried in the cemetery is like reading a list of the street names of Guadalajara.

    There are also graves marked only with a first name: Rafael, Enrique, Joaquín. These are children born out of wedlock. Rather than shame the mother, the child was buried with no last name on the tombstone.

    There are many, many more legends to tell from the Panteón de Belén. We heard about the woman who was buried alive, the hanging tree, the night watchman, the horse and carriage, the empty tomb that bears a name, the priest shot by a firing squad, the student gone crazy—there are all of these tales and more to make the blood run just a little cold.

    Quinceañera Belén
    A Mexican girl's quinceañera (15th birthday celebration) is the most important day of her life, the day she leaves her childhood behind and is presented to God and to society as a young woman. 

    Today, the cemetery is a popular spot for portraits. Quinceañeras (young women celebrating their fifteenth birthdays) dressed in fabulous gowns and carrying beautiful bouquets are photographed every day of the week. Lourdes and I saw two lovely young women, one in floor length, pale pink tulle and the other in cream satin with puffed sleeves, each being photographed next to carved pilasters. Newlyweds arrive after their weddings on Saturday afternoons, the brides radiant as they lean against a 19th Century mausoleum and smile into their new husbands' eyes.

    The cemetery is romantic, it's beautiful, and it's an island of peace in the heart of Guadalajara. Here among the ghosts and legends of the past, today's young people celebrate their new lives.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.

  • Adobo de Cerdo Huasteco, from Verde Blanco y Rojo by Ricardo Muñoz Zurita

    Adobo Asando Cebolla y Jitomate
    Roasting roma tomatoes and onion quarters on the comal (in this case, a cast iron griddle).  That little tomato on the right looks downright happy to be toasting.

    Several months ago, Mexico Cooks! was thrilled to receive a copy of Chef Ricardo Muñoz Zurita's newest recetario (cookbook), titled Verde, Blanco, y Rojo en la Cocina Mexicana.  Due to the pressures of moving and settling into a new and somewhat more frenetic life in Mexico City, the very attractive book sat patiently in the kitchen bookshelf with its 150 or so brother and sister cookbooks, waiting to be chosen.  'Choose me, me!' it whispered each time I passed by the shelf.  And finally I listened.

    Adobo Carne de Puerco a Hervir
    Serving-size pieces of maciza de cerdo (lean, fresh pork leg) simmering with onion and garlic.

    My wife and I are very fond of traditional Mexican cuisine.  Like most people, we have our favorite dishes.  And like most people, I have a hard time breaking habits and wading into a new cookbook: it means learning a new format, a new organization of ingredients, and a new dish that I had never prepared.

    The first task was reading the recipe all the way through to the end to make sure that I had all of the ingredients and utensils on hand prior to starting to cook and that I understood the order of cooking.  It's really no fun at all to start the preparations and discover at the time of need that oops, there is no garlic and ouch, that one bowl I really wanted to use is full of last night's stew.  You'll want to organize yourself and prepare your mise en place well before you turn on the stove.

    Adobo Chile Ancho Contraluz
    Differentiating between dried chiles anchos and chiles mulatos can be confusing.  If you open a chile ancho and hold it up to the light, it looks from the inside like red stained glass.  The mulato, on the other hand, looks brown when held to the light.  It's immediately apparent which this is.

    Ingredients
    2 kg (approximately 4.5 pounds) lean pork meat, cut into serving-size pieces
    1 white onion, cut into quarters
    1 head of garlic, split in half
    4 liters water
    6 tsp salt
    8 chiles guajillos
    5 large chiles anchos
    3 large tomatos, roasted
    1/2 white onion, quartered and roasted
    5 garlic cloves
    2 tsp ground cumin
    1 tsp dry Mexican oregano, crumbled
    1/2 tsp freshly ground black pepper
    4 cloves
    3 Tbsp pork lard (you can substitute oil if you can't get real rendered lard)
    1/2 cup white vinegar
     

    Adobo Asando Chiles Anchos
    Toasting the chiles anchos on the comal.

    Utensils
    Comal or griddle
    Mesh strainer
    Several small or medium-size mixing bowls
    Mixing spoons
    Heavy-bottom pot with lid
    Blender

     Adobo Asando Chiles Guajillos
    Toasting the chiles guajillos on the comal.

    Procedure
    Put the pork, onion, and head of garlic in a large pot.  Cover with water, add 4 tsp salt and bring to a boil.  Lower the heat until the water is simmering and cook until the pork is tender, about an hour.  Remove the pork from the water, drain the liquid into a bowl, and reserve both the meat and the cooking liquid for later use.

    Remove the stems, seeds, and veins from all of the chiles and discard them.  Lightly toast the chiles on the comal, being careful not to burn them.  If they turn black, they will be bitter.  Soak the toasted chiles in four cups of the reserved cooking liquid from the pork.

    Blend the soaked chiles with enough of the cooking liquid to make a smooth, somewhat liquid paste.

    Roast the tomatoes, onions, and garlic on the comal, then blend them until they make a very smooth sauce.  If necessary for blending, add just a little of the reserved meat cooking liquid.  Using the wire mesh strainer, strain and reserve.

    Grind the cumin, the oregano, the pepper, and the cloves together until they are powdered.  Set aside for later use.

    Over a high flame, heat the lard or oil in a heavy-bottomed pot until it smokes slightly.  Add the ground chiles (splatter alert!) and fry for about 15 minutes or until the mixture is reduced by about one-fourth.  Add the blended tomato mixture, the spices, and two tablespoons of salt.  When the mixture comes to a boil, lower the fire and allow to simmer until the sauce has reduced a little.

    Add the meat, the vinegar, and three cups of the reserved meat cooking liquid.  Correct the seasonings and cook with the lid ajar over low heat (or bake covered in a 350° oven) for about an hour.  The finished sauce should be thick enough to cover the meat without sliding off the pieces. 

    Serves 12. 

    The finished recipe also freezes very well.  Mexico Cooks! served half the recipe as comida for six and froze the rest for a later meal. 

    Adobo Chiles Remojándose
    Both types of toasted chiles then soaked for a few minutes in some of the freshly cooked hot pork broth.

    Adobo Chiles Molidos Caldo y Especias
    The mix of various seasonings (foreground), the blended and strained chiles (left rear) and the blended tomato/onion/garlic mixture (right rear).

    Adobo en la Olla
    The pork now needs to simmer in the adobo for an hour or more, either in the oven or over a very low fire.  The smell will drive you crazy, it is so tantalizing.  Mexico Cooks! prepared this recipe on top of the stove using the cast iron comal as a heat diffuser.

    Adobo en el Plato
    Adobo de cerdo huasteco, ready to eat!  Serve the dish with steamed white rice and plenty of hot-off-the-comal corn tortillas.

    Adobo Verde Blanco Rojo Larousse
    The wonderful Spanish-language Verde, Blanco, Rojo en La Cocina Mexicana, by my friend Chef Ricardo Muñoz Zurita of Restaurante Azul/Condesa.

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

    Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination.  This program is designed to shine a light on the Mexico that its people experience every day.  Disclosure: I am being compensated for my work in creating content for the Mexico Today program.  All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.