Category: Art and Culture

  • V Encuentro de Cocina Tradicional de Michoacán: Fifth Annual Traditional Michoacán Food Festival


    Lo Esencial
    Essential components of the Michoacán kitchen, clockwise from lower left: onion, brilliantly yellow/orange chile perón, small green chile serrano, cabbage, sal de grano (sea salt), various kinds of corn, chayote, and limón criollo (similar to key lime).  In the background are two dishes of freshly prepared guacamole.

    In November, the state of Michoacán invited Mexico Cooks! to speak at December's Fifth Annual Traditional Michoacán Food Festival.  It was a tremendous honor to participate in the academic portion of the festival, along with such Mexican food world luminaries as Robert Bye, Alma Cervantes, José Luis Curiel, Gloria López Morales, Chepina Peralta, and Rubi Silva de Figueroa.  Graciously hosted by Michoacán's state government, the Secretary of Tourism, the Secretary of Culture, the Universidad Michoacana de San Nicolás de Hidalgo, and the Casa de las Artesanías, among others, the three-day Quinto Encuentro de Cocina Regional de Michoacán was huge hit.

    Langosta de la Costa
    Mariscos El Diamante from Lázaro Cárdenas, Michoacán, prepared Langosta estilo costeño (Pacific Coast-style lobster) that had Mexico Cooks! licking our fingers and sighing for more.

    We all spoke well and cogently about topics ranging from 16th Century convent food to 20th Century obesity prevention.  Mexico Cooks! spoke about the need to preserve traditional regional Michoacán recipes and foods.  Yet, as Friday afternoon turned into Saturday morning and the clock ticked closer to the noon opening of the food fair booths, everyone's attention wandered from academics to the rich fragrances wafting through the upper story arched casement windows of Morelia's 17th Century Casa de la Cultura (the Ex-Convento del Carmen ).

    Atole de Grano en Cazo
    María Gertrudis Anguiano Alfaro from Nuevo San Juan Parangarícuaro used a huge wooden spoon to serve atole de grano from a solid-copper cazo. She prepared the atole from sweetly tender corn kernels, delicious fresh fennel fronds, a hint of chile, sea salt, and water.  The diner tops it with minced chile perón, minced onion, and flavored with a squeeze of limón to taste.

    Seven regions of the state–Pátzcuaro, Uruapan, Zitácuaro, Zamora, Morelia, and Lázaro Cárdenas–offered more than 100 traditional dishes, prepared by 50 cooks from the various areas of Michoacán.  Each regional cook proudly offered her (or in a few cases, his) specialties, ranging from atoles (hot corn-thickened drinks) to moles and uchepos (a kind of tamal).

    Cabeza de Res en Penca
    José Alfredo González Valtierra of Zitácuaro baked this cabeza de res en penca de maguey (whole beef head wrapped in maguey cactus leaves) for twelve hours.  Sr. González told Mexico Cooks! that he uses a traditional bóveda (arched roof) brick and clay oven that holds the heat necessary to give the beef its flavor.  The green portion to the bottom and right of the picture is the cactus leaf; you can see the steer's teeth at left center.

    The regional cooks competed for ten prizes: best traditional dish (three prizes), best booth presentation, best atole, best tamal, best bread, best sweet, and best traditional dish prepared in a copper cazo.  In addition, the Festival awarded a prize for the best innovation in regional food.

    Gorditas de Frijolitos
    These gorditas de frijol (thick disks of corn, in this preparation stuffed with beans), prepared by Juana Bravo Lázaro of Angahuan, are made of blue corn masa (dough) stuffed with freshly cooked frijoles (beans) ground smooth on a metate (volcanic rock grinding stone).  Topped with cream, finely shredded cabbage, minced onion, Cotija cheese, and salsa, these gorditas are addictively delicious.

    Doña Juana won the prize for the best-decorated stand.  She commented that she has been cooking since she was ten years old, taught by her grandmother and her mother.  She's a widow with two teenage children, both of whom are enthusiastic about helping her take care of her clients. 

    Four years ago, Doña Juana went to Paris, France, as part of the team that presented Mexican food to UNESCO in an attempt to gain World Heritage status for Mexico's culinary traditions.  That attempt did not succeed, but another presentation is currently being prepared for 2009.

    Moliendo Frijoles
    The freshly cooked frijoles for the gorditas in the photo above are in the batea (wooden dish) at left.  Sra. Bravo's daughter grinds the beans on the metate until they are smooth and scoops them into the empty batea at the end of the metate.  The paste of frijoles is then incorporated into the masa and cooked over firewood on the comal de barro (clay griddle, right).

    Salsa Roja
    Salsa roja muy picante!  This hotter-than-hot red sauce is made from chile de árbol, garlic, tomato, and salt.

    Carne de Puerco y Arroz
    Carne de puerco en chile verde con rajas y arroz from Edith Esquivel Vidales and Timotea Rangel Galván of Caltzontzin.

    Aporreadillo
    Aporreadillo (made of dried beef, scrambled egg, and tomato broth), morisqueta (steamed white rice), and frijoles de la olla (recently prepared whole beans) come from Apatzingán in Michoacán's Tierra Caliente.  Victoria González Chávez prepared this magnificent–and abundant–plate of food.

    The traditional cooks of Michoacán truly represent the best of all that makes our kitchen the best in Mexico: an extraordinary variety of regional dishes, the richness of freshly grown, local ingredients, and the sazón (individual cook's skill and flavors) that speaks to the heart.

    Calabaza y Batea
    A maque (inlaid lacquerware) tray from Uruapan and a monumental calabaza de barro (clay squash) from Zinapécuaro decorate the outdoor stage at the V Encuentro Cocina Tradicional de Michoacán.

    Buen provecho! (Good appetite!)  Please come to visit us soon.

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

  • Our Lady of Guadalupe: The Soul of Mexico

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Tilma 2-08
    The original tilma worn by Juan Diego still hangs above the altar in the Basílica.  Venerated by millions of pilgrams, the maguey cactus fiber tilma shows no wear after 477 years.

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

    The shrine, rebuilt several times over the centuries, is today a great Basílica with a capacity for 50,000 pilgrims.

    Juan Diego's tilma is preserved behind bulletproof glass and hangs twenty-five feet above the main altar in the basilica. For more than 477 years the colors of the image have remained as bright as if they were painted yesterday, despite being exposed for more than 100 years following the apparition to humidity, smoke from church candles, and airborne salts.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Bent Crucifix 1921

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

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

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

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

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

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

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

    *Today's article is a revised version of The Heart of Mexico, Mexico Cooks!, 12/8/2007, and includes all new photos.

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

  • London Times Votes Mexico Cooks! World’s No. 1 Food Blog!


    Gemelitas 1
    Gemelas (identical twins) in Porfiriato-era fancy dress at a recent Sunday event in Morelia.  The Porfiriato dates from 1875 to 1910, the period when Porfirio Díaz was president of Mexico.

    The venerable Times (the London, England, Times) has named Mexico Cooks! the Number One food blog in the world.  According to the author of the article, there are more than 10,000 food blogs currently on the Internet–and we're the top.

    Just click on the link to read the full article, which appeared in The Times on November 27, 2008.

    Top 10 Food Blogs from Around the World

    London Times Online Logo

    TOP 10 FOOD BLOGS

    1) Mexico CooksCristina
    Potter’s knowledge of Mexican food is matched only by her passion for
    her adopted home. The best starting point for anyone who wants to learn
    more about the varied cuisine of this extraordinary country.

    2) Eating Asia
    – Robyn Eckhardt knows more about the food of South East Asia than
    anyone I have ever encountered. Check out a recent post on The
    Philippines for an example of superb food writing.

    3) Silverbrow on food
    – The quirky journal of a man whose eating is restricted by the Jewish
    rules of Kashrut, the author still seems to pack away plenty of food
    and writes about it very well.

    4) Grab your fork
    – All food bloggers should aspire to be as good as Helen Yee. Her
    wonderful website, mainly about Sydney is a daily read for me even if
    she is discussing places halfway across the world.

    5) Chocolate and zucchini
    – Clotilde Dusoulier’s online presence remains the ne plus ultra of
    French food blogs and has been supported by the recent publication of
    books based on her experiences of shopping, eating and cooking in Paris.

    (Click the above link to Top 10 Food Blogs from Around the World for the next five blogs.)

    To say that Mexico Cooks! all but fell off her chair when The Times emailed with this news is an understatement.  We're still grinning and more than a bit dazzled. 

     Outdoor Kitchen
    Outdoor kitchen, San José de las Torres, Michoacán

    You might like to have a look at what my cyber-friend Steve Cotton had to say about all this on his blog, Same Life–New Location.  Thanks, Steve!

    Viva Times de Londres Viva Mexico Cooks!  And viva, qué viva México!

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

     

  • Festival Internacional de Música Morelia 2008–Tapetes Florales: Morelia’s 2008 International Music Festival, Floral Carpets

    Vaquita 1
    Standing at the entrance to the tapetes florales (floral carpets), this little cow made entirely of flowers and other plant materials welcomed visitors to the inauguration of Morelia's 20th Annual Festival Internacional de Música (International Music Festival).

    Argentino, Bernal, MOA, etc
    Dignitaries from Argentina (Gustavo Souto, far left) and Mexico (Miguel Bernal Macouzet and Magdalena Ojeda Arana, second and third from left) introduced the tapetes florales.

    For two weeks each November, Morelia hosts an exciting international music festival with a particular country or region as its honored guest.  In 2007, the guest of honor was the European Union.  The guest of honor for 2008 is Argentina.  Strains of Argentine folk music and the sensual tango have echoed in Morelia's concert halls and public plazas since the festival opened on November 15.  It's easy to notice the music lovers who come from all over Mexico and from numerous other countries: after two weeks, we're all desvelados (sleepless) and a little groggy after the chance to attend more than two dozen concerts in the space of two weeks. 

    If you'd like a look at last year's festivities, you'll enjoy what you read here.

    Tapetes desde Arriba
    The tapetes florales are laid out along two blocks of Morelia's Calzada Fray Antonio de San Miguel, from the Fuente de las Tarascas to the Santuario de Guadalupe. This photo offers an idea of the dimensions of each segment of the construction.  Each of the panels is approximately two meters wide by three meters long.

    Tata Neftalí, Nov 2008 Morelia
    Maestro Neftalí Ayungua Suáres heads up the dozens of Patamban artisans who come to Morelia to create the floral carpets.

    Mexico Cooks! loves music of many kinds and avidly looks forward to each November's festival.  We've heard glorious concerts this year.  However, our favorite part of this grand event happens not in the concert halls, not in the glittery mid-autumn Morelia nights, but on the morning of the festival opening.  The tapetes florales (floral carpets), laid out during the night by Maestro Neftalí Ayungua Suáres and his teams of dozens of artisans from Patamban, Michoacán, appear as if by magic along Calzada Fray Antonio de San Miguel, one of Morelia's most charming walking streets.

    Mazorca
    A mazorca (ear of corn), framed by bougainvillea flowers and flanked by a jar of cempasúchiles (marigolds).

    Guari Detail
    Detail of the clay and floral guari (the P'urhepecha word for woman) figure made by Maestro Neftalí and his son. 

    This year for the first time, vertical figures made of clay and plant materials dot the tapetes florales.  The large bunch of flowers the guari (above) holds are chrysanthemums and wild orchids.  Her necklace and earrings are made of tejocotes (a fall/winter fruit similar to crab apples).

    Conejito
    A rabbit made of two kinds of chrysanthemums and petals from the white mirasol (wild cosmos) flower.

    Ardilla y Pino
    This figural piece is a little pine tree and a squirrel, munching on a pine cone while sitting on a stump.

    Temas Mexicanos
    Mexican themes: a slice of sandía (watermelon), a huge sombrero (hat), a colorful olla (jar), and a guitarra (guitar).

    Saxofonos
    A variety of young music students, including this saxophone quartet, entertained us while we enjoyed walking alongside the tapetes on the Calzada.  Dappled sunshine, clear air, and delicious fall temperatures made for a beautiful day.

    Flor de Pétalos
    This flower is made of acorns, flower buds, and aserrín (sawdust).

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

  • Artesanía en Madera (Artisan Work in Wood) in Cuanajo, Michoacán

    Paisaje Otoñal, Cuanajo
    The mid-autumn landscape is lovely along the road to Cuanajo, Michoacán.  Sun-struck shocks of corn stand out against the patchwork of fields and mountains.

    Mirasoles 7 Expanse
    During September and October, expanses of mirasoles (wild cosmos) grace every open field.

    The MIchoacán hillside near Pátzcuaro cradles Cuanajo, an entirely Purhépecha town of about 12,000 souls.  The Purhépecha are the largest group of indigenous people in Michoacán.  Nearly 500 years ago, when the Spaniards first traveled through this part of Mexico, the settlement lay some two kilometers south of its current location.  The Purhépecha covered their yácatas (pyramids) with earth to prevent their takeover by the conquistadores and the town moved north. 

    Cuanajo Casa de Artesanías
    The Casa de Artesanías (Artisans' Center) in Cuanajo is the home of artisan-carved wood furniture, textiles, and decorative items.

    Several weeks ago, Mexico Cooks! had an opportunity to talk with Emilio García Zirangua, the head of government in Cuanajo.  Sr. García is deeply concerned about the future of centuries-old wood crafting in his town.  "The Purhépecha of Cuanajo began carving wood when Don Vasco de Quiroga, the first bishop of Michoacán, brought Spanish artisans to teach us their methods.  Now, we don't know what our future holds.  So much wood has been taken from our mountains, legally and illegally, and even though the government makes promises about reforestation, we don't see the results of those promises."

    Fábrica de Muebles 1
    Furniture factories are often just one small room.

    "Cuanajo is part of the municipio (similar to a county in the United States) of Pátzcuaro.  Actually, next to Pátzcuaro, we're the largest town in the municipio.  We're working on gaining standing as a separate municipio because our needs here are so different from Pátzcuaro's needs.  Our town is very rural, not so modern as that town."

    Cabecera con Sol
    Colorful Mexican themes decorate this queen-size hand-carved and hand-painted headboard.  You'll find this one or others that are similar at Fábrica de Muebles Buenos Aires, at the corner of Guadalupe Victoria and Lázaro Cárdenas in Cuanajo.

    Cabecera Alcatraces
    Soft pastels decorate hand-carved larger than life size alcatraces (calla lilies) on this double bed headboard.  It was also made at Fábrica de Muebles Buenos Aires.

    Sr. García continued, "Not too many years ago, everyone in Cuanajo spoke Purhépecha.  Today, few of the young people bother to learn the language.  It's a huge loss.  In that way, it seems as if our heritage is disappearing.  What will be the next to go?"

    Dish Cupboard Detail
    One corner detail of a finely carved and painted dish cupboard from Cuanajo.

    "At least we still take pride in our heritage of working with wood.  Nearly everyone here knows wood carving and painting, and most of us earn our living from those things.  We have an international reputation for making beautiful furniture and decorative items for the home."

    Bench, Frida and Diego
    This gorgeous bench from Cuanajo, hand-carved and hand-painted with images of Frida Kahlo and Diego Rivera, is for sale at the Casa de Artesanía, Morelia.

    Chair Back Detail
    This Cuanajo chair, one of a set of four painted with images of figures from the 1810 Mexican revolution, is also for sale at the Casa de Artesanía, Morelia.

    Table Edge Detail
    This is just one detailed scene from a Cuanajo-made table top.

    Cuanajo is substantially off the beaten tourist track but well worth the time and effort to get there.  If you're looking for highly detailed painted furniture or other home decoration, it's the best place in Michoacán to find what you want.  Please contact Mexico Cooks! if you'd like a guided tour.

    Looking for a tailored-to-your-interests specialized tour in Mexico?  Click here: http://mexicocooks.typepad.com/mexico_cooks/2008/05/rinconcitos-esc.html

  • Calabaza en Tacha: Winter Squash Cooked in Syrup

    Calabaza
    Calabaza de Castilla, the squash Mari brought us, seen here with a charming artisan-made cloth figure of a Purhépecha woman with her miniature pottery.  The squash was about 8" high and weighed about three pounds.

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

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

    On Sunday, I finally decided it was Cook the Squash day.  I chose pots, knives, and gathered the rest of the simple ingredients for a mise en place.

    Calabaza Partida
    The squash with the first section cut out.

    Cutting the squash in sections was the only difficult part of preparing it.  The shell of the squash is hard.  Hard.  HARD.  I was careful to keep the knife pointed toward the wall, not toward my body.  With the force I needed to cut the squash open, one slip of the knife could have meant instant and deep penetration of my innards.  Later that night, our friend Araceli told us that her mother usually breaks a squash apart by throwing it onto the concrete patio!  The next morning, Mari told us that her husband had cut their squash apart with a machete.  I felt really tough, knowing that I'd been able to cut it open with just a knife and a few choice words.

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

    Once I had the (few choice words) squash cut open, I scooped out the seeds and goop and cut it into sections more or less 4" long by 3" wide.  I did not remove the hard shell.

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

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

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

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

    Calabaza Lista Pa'Comer
    Squash for breakfast!  On Monday morning, Mexico Cooks! served up a bowl of squash with hot milk, along with a slice of pan relleno con chilacayote (bread filled with sweetened chilacayote squash paste).

    Calabaza en Tacha estilo Mexico Cooks!

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

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

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

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

    Makes about 16 servings.

    ¡Provecho!

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  • Día de los Muertos en Michoacán (Day of the Dead in Michoacán), Part 2


    Tres Botellas, Dos Gatos, Pátzcuaro
    There's always a new wrinkle in hand-made sugar mementos made for each November's Día de los Muertos.  All of the photos are of regional specialty items made in Pátzcuaro.  These bottles are (left to right) Cazadores tequila, Bacardí rum, and Pedro Domecq brandy.  The nearly life size bottles are decorated with icing, down to the last detail of the labels.

    Today's sugar skulls, angels, and other sugar figures were, in bygone years, made of wood and clay.  Because wood and clay were so expensive and difficult to work with, artisans searched for materials that not only cost less but were easier to handle.  Sugar proved to be ideal.

    Angeles con Puerquito
    A sugar skull, two angels, and a pink-spotted pig wait for customers, side by side on the artisan's shelf.

    Angelito Pátzcuaro
    The sugar figures are formed and allowed to harden in molds, then hand-decorated with stiff confectioner's icing.  The artisan uses a small plastic bag to hold the icing, squeezing tiny lines of decor onto the figures from a hole cut in the corner of the bag.

    Sugar Fruit
    These life-size fruits are made entirely of sugar.

    Artisans report that the preparation and organization for sugar figure sales during the Día de los Muertos festivities begins in January, nearly an entire year before the holiday.  Due to the scarcity of molds for the sugar and the need to allow the sugar to dry to the necessary consistency for decorating, making the figures is the work of many months.

    Sugar Guaris, Pátzcuaro
    These figures represent the Purhépecha indigenous population of the Lake Pátzcuaro region.  The woman wears her typical skirt, blouse, and rebozo (a type of shawl) and holds a plate of lake white fish, a regional culinary specialty.  The man beside her wears typical clothing and a large sombrero.

    Average prices for sugar figures are: catrina (skeletal female figure), 45 pesos; coffins, 6 and 8 pesos; large granulated sugar skull, 50 pesos.  More elaborate sugar figures, such as the two in the photo above, are approximately 60-80 pesos apiece.

    Sugar Fish
    Sugar fish!

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  • Día de los Muertos en México: Day of the Dead in Mexico, Part 1

    Noche de Muertos 2008
    Highly decorated cardboard skull for Noche de Muertos.

    During November 2007, Mexico Cooks! was so excited during the Día de los Muertos (Day of the Dead) festivities to tour both Guadalajara and Morelia with our friend Simon, who was visiting from England.  Here's a look back at that trip, which was Simon's introduction to some of the joys of Mexico: Día de los Muertos 2007 and Día de los Muertos 2007, Part 2.

    Panteón Tzintzuntzan
    Pantéon Municipal (Municipal Cemetery), Tzintzuntzan, Michoacán.

    Mexico Cooks! is touring Morelia and Pátzcuaro again during this special time of year.  We've attended one or another special Noche de Muertos event every day for an entire week!  Traditional ofrendas (altars dedicated to the dead), spectacular crafts exhibits, concerts, and annual concursos (contests) have filled our days and nights.  Known in most parts of Mexico as Día de los Muertos (the Day of the Dead), here in Michoacán we call it Noche de los Muertos (Night of the Dead).  By either name, the festival as it's celebrated in Mexico is unique in the world.

    Petateando
    These four-inch-long skeletal figures, laid out on their petates (woven rush mats), are hooked up to intravenous bottles of either beer or tequila!

    Tacones de Azúcar
    Tiny sugar footwear, in styles from baby booties to high-heeled pumps, ready to be given as gifts or for placement on an ofrenda.

    Mexico celebrates death as it celebrates life, with extreme enjoyment in the simplest things. Life and death are both honored states.  The home ofrenda (altar) may memorialize a cherished relative, a political figure (either reviled or beloved), or a figure from the entertainment world.  Traditional decorations include the cempasúchil (marigold) and cordón del obispo (cockscomb) flowers, which are used in profusion in churches, cemeteries, and homes. 

    Calacas de Azúcar 2008
    Sugar skulls are often inscribed in icing with a living friend's name and given to that person as a small token of admiration. 

    Relatives take favorite foods and beverages to the grave of a loved one gone before.  It's said that the dead partake of the spirit of the food, while the living enjoy the physical treats at the cemetery.

    Pan de Muertos
    Pan de muertos (bread of the dead) is decorated with bone-shaped bread and sugar.  The bread itself is flavored with orange and anise.

    Ofrenda (Altar)
    This miniature ofrenda (altar) is filled with tiny representations of treats that the deceased loved in life.

    Several years ago, an article in the New York Times quoted Mexico Cooks! about the Noche de los Muertos: "There's a mutual nostalgia.  The living remember the dead, and the dead remember the taste of home."  That nostalgia imbues the cities and villages of Michoacán at this time of year just as surely as do woodsmoke and the scent of toasting tortillas.

    Looking for a tailored-to-your-interests specialized tour in Mexico?  Click here: http://mexicocooks.typepad.com/mexico_cooks/2008/05/rinconcitos-esc.html

  • Alfareros de Patamban: High-Fired Ceramics in Rural Michoacán

    Seis Platos
    Six high-fired ceramic plates from Alfareros de Patamban, Michoacán.

    A few days ago, Mexico Cooks! headed for Patamban, Michoacán.  Our dear friend Claire, visiting from California, accompanied us.  Our goal was the taller (workshop) of Alfareros de Patamban (Patamban Ceramists).  We’d set up an appointment to spend some time with the owner, our old friend Ricardo Calderón.  Although we were delayed by traffic and arrived too late to meet with Ricardo, we were warmly greeted by long-time employees Sras. Cecilia Valentín Suárez and Gloria Méndez Álvarez.

    Patamban map
    Where in the world is Patamban, Michoacán?

    Entrada Alfareros de Patamban
    Entrance to the Alfareros de Patamban taller (workshop).  When you arrive in Patamban, ask on the main street for directions to Ricardo Calderón’s workshop.  Any adult in town can point you the right way.

    Estudio y Taller
    The door to the taller is inset with tiles that the workshop used to produce.

    Ricardo Calderón, who moved from Mexico City to Patamban as a child, and his French wife, Catalina Bony, founded the workshop a little more than 25 years ago.  One of the first rural talleres of its kind in Mexico, Alfareros de Patamban makes only high-fired ceramics.

    Preparando la Masa
    Cecilia Valentín Suárez hand-kneads masa de barro (clay).

    Doña Cecilia has worked at the taller for nearly 25 years.  Today, the workshop employs between 16 and 20 townspeople.

    Barro Preparado
    The barro that Doña Cecilia prepared is ready for further processing.  The dishware is produced using a mix of three types of local clay: one kind is mined near San José de Gracia, Michoacán, and the other two types come from mines near Patamban.  You can see Doña Cecilia’s hand prints in the damp clay.

    Platos
    A small selection of the many dish forms made in the workshop.  You can buy anything from a single caballito (tequila cup) to a full vajilla (set of tableware) for six, eight, or more people.  The dishware is kiln-fired at more than 1200°.  All products are safe to be used in a microwave oven and washed in a dishwasher.

    Jarras
    Jarras (pitchers) decorated with hand-drawn and hand-painted folkloric scenes.

    Alfareros de Patamban traditionally exhibits at the annual Domingo de Ramos Feria de Artesanía in Uruapan, Michoacán, at the Noche de Muertos Feria de Artesanía in Pátzcuaro, and several other well-known artisans’ shows in the area.  You can also purchase their dishware at the Casa de Artesanía in Morelia.

    Gatos

    Mexico Cooks! purchased four large coffee mugs, a covered salt dish, a cream pitcher, a small three-compartment serving dish, and one of the small square serving dishes pictured above.  Our bill was 420 pesos–about  $32.00 USD.

    Trastero 26-05--08
    The traditional trastero (dish cupboard) in Mexico Cooks!’s kitchen holds a collection of plates, bowls, and other dish forms from Alfareros de Patamban.  Some of the dishes are fifteen years old or more.

    Alfareros de Patamban
    Melchor Ocampo #24
    Patamban, Michoacán
    México
    Tel: 355.558.4118

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  • Muestra de Gastronomía Regional in Pátzcuaro: Regional Food, Pátzcuaro Style

    Chiles en Nogada
    Seasonal chiles en nogada (stuffed chiles poblano in walnut sauce) were the most popular item at the Pátzcuaro food show in September.

    Pátzcuaro has just celebrated its 474th anniversary as a certified municipio (similar to a US county seat).  Lots of events were scheduled during the weekend of September 19-21, including a parade, an artisans' fair, concerts, and two regional muestras de gastronomía (food exhibits and sales).

    Joaquín Pantoja 1
    Joaquín Pantoja, Plaza Don Vasco de Quiroga, Pátzcuaro.

    Mexico Cooks! was there, of course.  Would we miss a reason for a fiesta?  We spent a full and diverse day in Pátzcuaro, first listening to a concert by the incredibly talented Joaquín Pantoja, visiting friends at a nearby gallery opening, attending a talk at Casa Werma Buddhist Center, and eating–you guessed it–wonderful chiles en nogada at Sunday's Muestra de Gastronomía Regional on Plaza Don Vasco de Quiroga.

    Imagine the taste of spicy chiles poblano stuffed with a rich meat and fruit picadillo (hash), bathed in creamy walnut sauce, and garnished with fresh pomegranate seeds and cilantro.  Normally served in Mexico during late August, September, and October (the time when both pomegranates and walnuts are harvested), this beautiful dish represents the colors of the Mexican flag.  For a recipe, look at this archived article from Mexico Cooks!

    Mesa con Platillos
    Just one of the Muestra de Gastronomía Regional tables in Pátzcuaro. From the beautifully presented platillos (individual courses) to the hand-embroidered tablecloth, the table was a feast for all the senses.

    Pollo en Cuñete
    Pollo en Cuñete, a superb example of comida casera michoacana (Michoacán home cooking) that Mexico Cooks! has never seen on any restaurant menu.

    Pollo en Cuñete

    Ingredients
    1 whole chicken, 4 to 5 pounds, skinned and cut into serving pieces
    11 cloves of garlic, mashed
    1  tablespoon sea salt
    1  teaspoon whole black peppercorns
    2  tablespoons corn or other vegetable oil
    20 new potatoes, peeled
    3/4 cup vinegar, either white or red wine
    1/3 cup olive oil
    2 teaspoons salt
    6 bay leaves
    2 teaspoons dried thyme
    2 tablespoons dried oregano
    2 chiles serrano

    Romaine lettuce
    Pineapple slices
    Orange slices
    Avocado slices
    Radishes

    Procedure
    Rub the chicken pieces with garlic, sea salt, and pepper and refrigerate for one to four hours.

    In a large frying pan, heat the oil and sauté the chicken pieces, putting them in a large casserole dish as they brown.  In the same oil, lightly brown the potatoes.  Remove the potatoes from the oil and reserve.

    Allow the oil to cool slightly.  Add the vinegar (carefully, it will splash) and heat until it begins to boil.  Remove the brown pieces that stick to the bottom of the pan.  Pour the vinegar through a strainer and over the chicken.  Add the olive oil, the salt, the bay leaves, the thyme, and the oregano to the chicken in the casserole dish.  Place the chicken over a high fire until it begins to boil.  Cover it tightly and lower the flame.  Every 10 minutes, turn the chicken.  After 30 to 40 minutes, test for taste and add the chiles and the potatoes.  Cover and cook over a slow fire for approximately 15 minutes, or until the potates are done. 

    To Serve
    Cover a large platter with romaine lettuce leaves.  Arrange the chicken pieces on the platter.  Garnish with decoratively cut radishes, peeled orange slices, thinly sliced pineapple, and sliced avocados. 

    Serves 6 to 8 as a main course.

    Ensalada de Cuaresma
    This gorgeous jewel-colored drink is actually ensalada del obispo a Morelia traditional speciality served only during Semana Santa (Holy Week).  It's prepared with beets, oranges, lettuce, other vegetables, and peanuts.  You eat it with a spoon and drink the liquid.

    Postres con Papel Picado
    This little section of the muestra de dulces regionales (regional sweets exhibit) features gelatina de frutas con leche (milky gelatin with fruits), pastel de almendras (almond cake), rollo de chocolate (chocolate roll), and ate casero de membrillo (home-made quince paste).  We split a slice of almond cake and a little cocada casera (home-made coconut candy).

    Pátzcuaro Nieve de Pasta
    Pátzcuaro is famous everywhere in Mexico for its ice cream, especially the nieve de pasta (richly creamy ice cream flavored with ground almonds, cinnamon, and honey).  Mexico Cooks! didn't have room to eat even a small cup, but instead stopped a passer-by who waited patiently before taking a bite to have a photo taken of his treasure: nieve de pasta con mermelada de zarzamora (with fresh blackberry marmalade).