Category: Current Affairs

  • El Niño Dios, the Christ Child on the Feast of La Candelaria :: Celebrate Candlemas Day in Mexico

    Niños Dios de Colores Mercado Medellín
    Niños Dios: one Christ Child, many colors: ideal for Mexico's range of skin tones. The sizes range from that of a child approximately two years old (at the top) to tiny infants measuring just three to four inches long.  Mercado Medellín, Colonia Roma, Mexico City.  All photos by Mexico Cooks!, unless otherwise credited.

    For about a month prior to Christmas each year, figures of the Niño Dios (baby Jesus) are for sale everywhere in Mexico.  Mexico Cooks! took this photograph at the annual tianguis navideño (Christmas market) in front of the Mercado Medellín, Colonia Roma, Mexico City.  These Niños Dios range in size from just a few inches long to nearly the size of a two-year-old child.  They're sold wrapped in only a molded-on diaper.

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

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

    Although Mexico's 21st century Christmas celebration often includes Santa Claus and a Christmas tree, the main focus of a home-style Christmas here continues to be the nacimiento and the Christian Christmas story.  A family's nacimiento may well contain hundreds–even thousands–of figures, but all nacimientos have as their heart and soul the Holy Family (the Virgin Mary, St. Joseph, and the baby Jesus).  This centerpiece of the nacimiento is known as el Misterio (the Mystery).  The nacimiento is set up early–in 2013, mine was out at the very beginning of December–but the Niño Dios does not make his appearance until the night of December 24, when he is sung to sleep and placed in the manger.  In the photo above, you can see the tiny manger close to the Virgin's feet.  

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

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

    Niño Dios Ropa Tejida
    One of the oldest traditions is to dress the Niño Dios in hand-crocheted garments.  Photo courtesy Manos Mexicanos

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

    Picha?taro San Francisco de Asi?s Veladoras
    Veladoras (candles in their holders), San Francisco Pichátaro, Michoacán.

    The February 2 feast day is also known as La Candelaria, due to the primarily European tradition of blessing new candles for the church and for the home on that date.  St. Anselm (1033-1109), Archbishop of Canterbury, speaking about the mystery of the Feast of the Presentation, invites us to consider three aspects of the blessed candles. He says, “The wax of the candles signifies the virginal flesh of the Divine Infant, the wick figures His soul, and the flame His divinity.”

    Niño Dios San Juan Diego
    The Niño Dios dressed as San Juan Diego, the indigenous man who brought Our Lady of Guadalupe to the Roman Catholic Church.  Juan Diego was canonized by now-Saint John Paul II on July 31, 2002.  His feast day is December 9, in commemoration of the date he is traditionally said to have first seen and talked with Nuestra Señora de Guadalupe.

    Every February 2, churches are packed with men, women, and families carrying their Niños Dios to church in his new clothes, ready to be blessed, lulled to sleep with a sweet lullaby, and tucked gently away till next year.

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

    Niño Dios Ángel Gabriel
    Every year new and different clothing for the Niño Dios comes to market.  In 2011, the latest fashions were those of the Archangels–in this case, the Archangel Gabriel.

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

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

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

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

    Niño Dios de la Abundancia
    Niño Dios de la Abundancia (Holy Child of Abundance).

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

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

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

    Niño Dios Vestido
    Mexico Cooks!' very own Niño Dios.  He measures just 7" from the top of his head to his wee toes.  His new finery is very elegant.

    En Camino Hacia Tehuantepec Santo Nin?o de Pemex 1
    Several years ago, I photographed this Niño Dios on his wee throne, seated in his nicho in a Pemex gasoline station, near Tehuantepec, Oaxaca, Mexico.  Surely someone at the gasoline station made the Pemex uniform especially for him!

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

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

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

  • Los Reyes Magos to La Candelaria: Three Kings, Rosca de Reyes and Tamales!

    Rosca
    Most Mexicans eat traditional rosca de reyes (Three Kings' Bread) on January 6.  Its usual accompaniment is chocolate caliente (hot chocolate).

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

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

    Chef Arturo Camacho Domínguez
    Chef Arturo Camacho Domínguez of Tampico, Tamaulipas.

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

    "In Mexico, we consider that an oval or ring shape represents the movement of the sun and that the Niño Dios represents the Child Jesus in his apparition as the Sun God.  Others mention that the circular or oval form of the Rosca de Reyes, which has no beginning and no end, is a representation of heaven–which of course is the home of the Niño Dios."

    Rosca morelia
    On January 6, 2009, Paty Mora de Vallejo, wife of Morelia's mayor Fausto Vallejo, served a slice of the enormous rosca de reyes monumental moreliana, prepared jointly by bakeries from everywhere in the city.

    Here in Morelia, Michoacán, bakers prepare an annual monumental rosca for the whole city to share.  The rosca contains nearly 3000 pounds of flour, 1500 pounds of margarine, 10,500 eggs, 150 liters of milk, 35 pounds of yeast, 35 pounds of salt, 225 pounds of butter, 2000 pounds of dried fruits, and 90 pounds of orange peel.  The completed cake, if stretched out straight, measures two kilometers in length!  Baked in sections, the gigantic rosca is the collaborative effort of ten bakeries in the city.  The city government as well as grocery wholesalers join together to see to it that the tradition of the rosca continues to be a vibrant custom.

    Niño Dios from Rosca
    The plastic niño (baby) baked into our rosca measured less than 2" tall.  The figures used to be made of porcelain, but now they are generally made of plastic.  See the tooth mark on the head?  Mexico Cooks! is the culprit.  Every rosca de reyes baked in Mexico contains at least one niño; larger roscas can hold two, three, or more.  Morelia's giant rosca normally contains 10,000 of these tiny figures.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  • Mexico’s New Year’s Customs Explained :: New Underwear, Old Suitcases, Grapes?

    Chonitos Amarillitos An?o Nuevo 2018 1
    In Mexico and some other Latin American countries, women wear yellow underwear on New Year's Eve to bring good luck and wealth in the year to come.  Red underwear (this vendor has a lot, in every style, for sale on her tables) indicates a New Year's wish for an exciting love interest!  Just remember that the underwear has to be NEW–last year's doesn't have the same powers!

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

    Uva Roja Tianguis Morelia
    As the clock strikes midnight, it's common to eat twelve grapes–one at each ding, one at each dong of the bell.  While eating the grapes, you make a personal wish for each grape you consume, welcoming the new year that's beginning.  Mexico Cooks! finds that it's helpful to write down the twelve wishes so as not to forget one desire or choke in the rush to swallow the grapes before the clock finishes striking the New Year's earliest hour!  The most elegant restaurants everywhere in Mexico promise that along with your multi-course late-night New Year's Eve meal, music, and dancing, they will provide the grapes and champagne.

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

    Botella-semillas-abundancia-vidrio-adorno-cocina-decoracion-D_NQ_NP_933625-MLM25470142598_032017-F
    Mexico Cooks! has often received a New Year's detallito (a little gift) of a tiny bottle like this, about 3" tall, filled with layers of different kinds of seeds and grains.  This gift represents the giver's wish for your New Year: abundance.

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

    Borrego de la Abundancia Etsy
    Give someone a wee woolly toy sheep as a New Year's gift–it too is a symbol of abundance!  Why?  In Mexico, a slang word for "money" is
    lana–wool, in English.  And what's a sheep covered with?  Lana–for an abundance of money in the New Year.  Photo courtesy Etsy.

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

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

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

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

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

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

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

    We'll see you right here in 2023!  May your New Year be infinitely better than tired-out old 2022.

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

  • The Heart of Mexico: Our Lady of Guadalupe :: El Corazón de México, Nuestra Señora de Guadalupe.

    Originally published on December 8, 2007, this story of Nuestra Señora de Guadalupe (Our Lady of Guadalupe) has been one of the most-read articles published since the inception of Mexico Cooks!.  Her feast day in 2022 is Monday, December 12. 

    Basi?lica de Nuestra Sen?ora de Guadalupe 2
    The new Basílica de Nuestra Señora de Guadalupe (Our Lady of Guadalupe), built between 1974 and 1976, is the second most visited religious sites in the world.  The first is the Vatican.  Photo courtesy El Viator.

    My head was whirling with excitement at 7 AM last New Year's Day. I was in a taxi going to the Guadalajara airport, ready to catch a flight to Mexico City. Although I had lived in the Distrito Federal (Mexico's capital city) in the early 1980s, it had been too many years since I'd been back. Now I was going to spend five days with my friends Clara and Fabiola in their apartment in the southern section of the city. We had drafted a long agenda of things we wanted to do and places we wanted to visit together.

    Old_basilica
    The old Basílica was finished in 1709.  It's slowly sinking into the ground.  You can easily see that it is not level.

    First on our list, first on every list of everyone going to Mexico City, is the Basílica of Our Lady of Guadalupe, the heart of the heart of Mexico. When I chatted with my neighbors in Guadalajara about my upcoming trip, every single person's first question was, "Van a la Villa?" ("Are you going to the Basílica)" 

    To each inquirer I grinned and answered, "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!)

    Basílica Interior
    The interior of the new Basílica holds 50,000 people.

    Nuestra Señora de Guadalupe is Mexico's patron saint, 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, 1531, the atmosphere of devotion created by the literally millions of pilgrims is truly electrifying.

    Click here to see: List of Pilgrimages, December 2006.  There are often 30 Masses offered during the course of a single day, each Mass for a different group of pilgrims as well as open to the general public. 

    The enormous Basílica of Nuestra Señora de Guadalupe in Mexico City, located, 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.

    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.  In Christian Europe, 'pagan' practices had been considered to be devil worship for more than a thousand years.

    Some of you may not know the story of Our Lady of Guadalupe.  For all of us of whatever faith who love Mexico, it's important to understand the origins of the one who is the Queen, the Mother, the beloved guardian of the Republic and of all the Americas. She is the key to understanding the character of Mexico.  Without knowing her story, it's simply not possible to know Mexico.  Indulge me while I tell you.

    Tilma

    On Saturday, December 9, 1531, a baptized Mexica indigenous man 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–in his indigenous language–not to be afraid.  Her words?  "Am I not here, I who am your mother?"  She asked where he was going.  He told her he was going to Tenochtitlán to buy medicine for his sick uncle.  She instructed him to go instead to the local bishop and tell him that she wished a church for her son to be built on the hill. She herself promised to take care of his uncle.  Juan did as he was instructed, but the bishop's staff did not believe him and told him to scram.

    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's staff listened more attentively to Juan's message from Mary. They were still skeptical, however, and so asked him to come back, bringing a sign from her.

    On December 12, 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 long apron). 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, roses he recognized immediately.  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, surrounded by a golden resplandor, she stood upon a half moon sustained by a cherub. 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.

    News of the miraculous apparition of the Virgin's image on a peasant's tilma spread rapidly throughout Mexico. Indigenous people 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 indigenous people 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 nearly 500 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.

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

    OLG Statues
    Nuestra Señora de Guadalupe statues of all sizes are for sale at the Basílica.

    Clara, Fabiola, and I took the Metro and a microbus to La Villa, a journey of about an hour from their apartment in the south to the far northern part of the city. We left the bus at the two-block-long bridge that leads to the Basílica and decided to take a shopping tour before entering the shrine. The street and the bridge 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 her in every size and quality, holy water containers that look like her in pink, blue, silver, and pearly white plastic, religious-themed 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
    You can have your picture taken as a memento of your visit to the Virgin.

    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.

    Tattoo
    The virgin's image is everywhere.

    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 explain so much about Mexico. I wanted to buy several recuerdos (mementos) for my neighbors in Ajijic and I was 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 my shopping.

    John_paul_ii_celebrates_mass
    Pope John Paul II loved Mexico, loved Our Lady of Guadalupe, and visited the country five times during his tenure as pope.  Here he celebrates Mass at the new Basílica.

    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.

    Procession_into_basilica_2
    One of the many processions that constantly arrive from cities and towns all over Mexico and the Americas.

    We entered the tall iron gates to the Basílica atrium. It was still early enough in the day that the crowds weren't crushing, although people were streaming in. Clara turned to me, asking, "How do you feel, now that you're back here?"

    I thought about it for a moment, reflecting on what I was experiencing. "The first time I came here, I didn't believe the story about the Virgin's appearance to Juan Diego. I thought, 'Yeah, right'.  But the minute I saw the tilma that day, I knew—I mean I really knew—that it was all true, that she really had come here and that really is her portrait." We were walking closer and closer to the entrance we'd picked to go in and my heart was beating faster. "I feel the same excitement coming here today that I have felt every time since that first time I came, the same sense of awe and wonder." Clara nodded and then lifted her head slightly to indicate that I look at what she was seeing.

    Family_on_knees
    Faith.

    I watched briefly while a family moved painfully toward its goal. The father, on his knees and carrying the baby, was accompanied by his wife and young son, who walked next to him with his hand on his shoulder. Their older son moved ahead of them on his knees toward an entrance of the Basílica. Their faith was evident in their faces. The purpose of their pilgrimage was not. Had the wife's pregnancy been difficult and was their journey one of gratitude for a safe birth? Had the baby been born ill? Was the father recently given a job to support the family, or did he desperately need one? Whatever the reason for their pilgrimage, the united family was going to see their Mother, either to ask for or to give thanks for her help.

    Clara, Fabiola, and I entered the Basílica as one Mass was ending and another was beginning. Pilgrims were pouring in to place baskets of flowers on the rail around the altar. The pews were filled and people 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 Mass at eleven o'clock is over. We decided to celebrate another Mass now at 12 o'clock because so many people have arrived, because of so much faith being demonstrated.")

    Indeed, this day was no special feast day on the Catholic calendar. There was no celebration of a special saint's day. However, many people in Mexico have time off from their work during the Christmas and New Year holidays and make a pilgrimage to visit la Virgencita.

    Tilma 2-08
    The framed tilma hangs above the main altar in the new Basílica.

    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, including the three of us, 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. Behind them was space for the faithful to stand and reflect or pray for a few minutes. Today's crush of visitors has 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, Clara, Fabiola, and I stepped out into the brilliantly sunny Mexico City afternoon. The throngs in the Basílica atrium still pressed forward to visit the shrine.

    Rose
    Jackson and Perkins created the Our Lady of Guadalupe hybrid floribunda rose.

    We stopped in some of the enclosed shops at sidewalk level and then continued over the bridge through the booths of mementos. After I bought the gifts and the priest near the booths blessed them with holy water, we moved away to hail a taxi. My mind was still in the Basílica, with our Mother.

    Sanctuario_de_guadalupe_morelia
    On Monday, December 12, the tiny and gloriously beautiful Santuario de Nuestra Señora de Guadalupe in Morelia, Michoacán, will be in full fiesta. Her feast day 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.

    Glossary of Loving Terms for Nuestra Señora de Guadalupe
    La Morenita The Little Dark-Skinned Woman
    La Guadalupana The Guadalupan Woman
    La Reina de México The Queen of Mexico
    La Paloma Blanca The White Dove
    La Emperatriz de las Américas 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.
    • 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.") 

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  • It’s Back! It’s Back! The Toritos de Petate Parade in Morelia is With Us Again…

    Retrato El Michoacano
    Morelia's 2009 Festival del Torito de Petate starred "El Michoacano" featuring as its theme Morelia's own Fuente Las Tarascas (the Tarascan fountain on Av. Madero).  The huge creations were originally made of petate (the word for this woven palm mat, similar to a Japanese tatami, comes from the Náhuatl), but today they can be made of almost anything.

    Cristina Viva con el Petate 15-07-2021 1a
    Here's a photo of me with a petate that I had made about a year ago.  The petate can be used as a simple floor covering in a home, or as a sleeping mat, or in smaller sizes as a mat for kneeling on the ground or on a floor while one uses the metate for grinding.  Its symbolism is profound–the petate is considered to be the place where dreams are born, where sleep and wakefulness meet, where life and death are connected.

    Morelia's annual Festival del Torito de Petate (literally, festival of the little bull made of woven reeds) will once again have a presence here in the city.  For the last two years of the pandemic, there has been no parade–but this year, it's happening again!  These "little bulls" are hardly little, and are hardly made of woven reeds.  Some measure as high as five meters (more than 15 feet) and weigh in at more than 110 kilos (nearly 250 pounds).  Built today by group members from Morelia's working-class neighborhoods, the danza del torito de petate stems from dances that date back as far as 1586, just a bit more than 50 years after the Spanish arrival in the land that today is Mexico.

    Torito Azteca
    The towering Torito Azteca incorporates inventive components of pre-hispanic design.  You can see the little bull's red eyes, white nostrils and red tongue near the bottom center of the photograph.

    Torito Guacamaya
    This intricate guacamaya (macaw) measures at least five meters tall.  A strong young man carries the heavy torito on his shoulders and performs a several-minute-long dance.  Cheering crowds and a tumultuous local band urge him and his costumed companions to ever faster spins.

    Retrato Alegria
    Children absolutely love the Festival del Torito de Petate.  The little boy on the left is wearing a horse costume held up by suspenders.  He's whipping his steed in more and more frenzied circles.  The taller boy in the center has a bull costume mounted on his shoulders; Mexico Cooks! could only capture a shot of the bull's tail as the boy whirled to the music.

    Sixty neighborhoods participated in one of the last pre-pandemic editions of Morelia's Festival del Torito de PetateMexico Cooks! watched the line of elaborately colorful creatures as it formed alongside Plaza Valladolid; the giant toritos were accompanied by crowds of whoop-it-up well-wishers, cheerleaders, and frenetic dancers.

    Retrato en Naranja y Negro
    Mexico Cooks! asked this young man why his face was painted half orange, half black.  "It matches our torito," he explained.

    Retrato en Blanco y Negro
    "I represent the devil, but you know it's not for real.  It's just for the toritos dance." 

    Retrato con mi Papi
    Little ones perched high up on Dad's shoulders for a great view.

    Torito de Petate 9 Toritos Chicos
    The parade of the toritos de petate and its fans and attendees is the best possible excuse for people-watching.  Everyone is watching you, of course, and vice versa!  

    Retrato Ancianita
    Every age celebrates when the toritos come out.  The toy this woman is holding is also a torito de petate.  Strolling vendors set up all over the parade route to hawk these little toritos to the crowd of thousands.

    Let's all go next year!  I'll let you know when the dates are announced. 

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  • Good Friday Procession of Silence, Morelia, Michoacán :: Viernes Santo Procesión del Silencio

    Due to the restrictions of COVID-19 in 2020 and 2021, the procession was shown in a different format via virtual transmissionLike many virtual events during the pandemic, a virtual platform was not the same as being face to face with the enormity of the Crucifixion.  Viernes Santo (Good Friday) fell on April 15, 2022. For the first time in two years, the actual Procesión del Silencio (Procession of Silence) took place live on Avenida Madero, Morelia's main street.  

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

    Dolores 1
    Nuestra Señora de Dolores (Our Lady of Sorrows).  Hooded members of various Catholic confraternities (religious organizations founded in Europe in the 15th Century) carry these life-size statues on their wooden platforms approximately three kilometers through Morelia's Centro Histórico.

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

    Cristo en el Pilar
    El Señor del Pilar (the Lord of the Column) depicts Jesus, bound to a column, and whipped by Roman soldiers after his conviction.

    Soldados Romanos
    Roman soldiers.

    Veladora 2
    The majority of Morelia's Procesión del Silencio takes place after dark, by candlelight.  

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

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

    Cargando la Cruz 2
    Penitents from one of Morelia's confraternities carry their crosses the length of the procession.  Many march barefoot through the city streets.  The procession will celebrate its forty-first anniversary this year.  

    Cristo en la Cruz
    Robed and hooded members of another Catholic confraternity carry a small image of the crucified Christ.  As a sign of penitence, tall pointed hoods called capirotes cover the faces of those who march.

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

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

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

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  • Fresh Blackberries Grown in Michoacán :: Rica Zarzamora Producto de Michoacán

    Here's another wonderful dessert for a Lenten Friday: American-style blackberry cobbler, made with super-delicious blackberries grown in Michoacán, Mexico.  When you're shopping, look at a 'clamshell' of blackberries.  Most blackberries that you buy today in the USA and Canada are exported from fields almost in Mexico Cooks!' back yard!

    Yoghurt 11 Zarza
    Blackberries are one of the staples of the Mexico Cooks! kitchen.  In season nearly year-round, Mexico's blackberries are primarily grown in the state of Michoacán.  This bowlful of delicious blackberries is being crushed with Splenda® and a pinch of salt to add to breakfast yoghurt

    In 1994, the commercially cultivated blackberry first arrived in the area around Los Reyes, Michoacán.  High in the mountains, Los Reyes offered a perfect climate for the Brazos variety of erect blackberries.  The original commercial growers planted only three hectáreas (about 6 acres) of berries.  

    Developed at Texas A&M University and introduced in 1959, 'Brazos' has been the Texas standard for years and is still a great variety. The berries are large and the plants produce heavily.  In Michoacán, this variety starts ripening early in May.  The berries are a little acid and are better for cooking and canning than fresh eating. This variety has more thorny plants and larger seeded fruit than many of the improved varieties.  In fact, the blackberries offered in Mexico's markets are huge, about an inch long by half an inch in diameter–as big as the ball of my thumb.

    Cobbler Blackberries on the Hoof
    Brazos blackberries 'on the hoof'.

    Since those 1994 beginnings, local growers have learned a tremendous amount about the cultivation of blackberries.  Today, the fruit fields cover more than 4,500 hectáreas in the area of Los Reyes, Tocumbo, and Peribán–almost all in the west-central highlands of Michoacán.  The 2009 production reached a weight of 30,000 tons of blackberries–tons!  Ninety percent of those were exported to the United States, the primary foreign market.  The rest went to Europe and Japan.  This quantity of blackberries represents 95% of those grown in Michoacán and 90% of those grown anywhere in Mexico.  This rinconcito (tiny corner) of Mexico produces more blackberries than anywhere else in the world.

    Cobbler Blackberries
    Shortly before Christmas, Mexico Cooks! was unable to find unsweetened, unflavored yoghurt in our neighborhood shops–and there was a liter of blackberries in the refrigerator that needed to be eaten immediately.  They had been destined for breakfast, but one morning se me prendió el foco (the light bulb went on in my brain) and I thought: COBBLER!  In the bowl is the entire liter of berries, mixed with sugar, the juice and some grated zest of a limón (key lime), and a bit of cornstarch.

    Cobbler Assorted Ingredients
    Blackberry cobbler, as you might have guessed, is not in the Mexican food repertoire.  However, when all of the ingredients are grown or made in Mexico, maybe it should be.  In the photo are salt, baking powder, an egg, two limones, standard-grade sugar, milk, and freshly rendered pork lard.  During Lent, I make the topping with butter.

    Cobbler Buttered Pan
    Pre-heat the oven to 425ºF and butter a glass baking dish.

    Cobbler Blackberries in Pan
    Scoop the blackberry mixture into the pan and gently even it out.

    Cobbler Measuring Shortening
    Measure the shortening (you can use solid vegetable shortening or butter if you prefer not to use lard).  I always use the displacement method to measure solid shortening: for this 1/4 cup of lard, I started with 1 3/4 cups of cold water in this clear measuring cup.  I added lard until the water rose to the two-cup level, then emptied out the water.  Bingo, 1/4 cup of lard and no mess.

    Cobbler Shortening and Flour
    The flour mixture that will become the dough for topping the cobbler.  You see the lard on top of the flour mixture, ready to be worked into it.

    Cobbler Shortening and Flour Finished
    The flour mixture should look like this when you finish working the lard into it.

    Cobbler Milk and Egg
    Break an egg into the milk and beat with a fork till blended.

    Cobbler Ready for Oven
    The cobbler, topped with raw dough and ready for the oven.  Sprinkle the raw dough with sugar to give it a finished look after baking.  The cornstarch that I mixed with the raw blackberries and sugar thickens the juices as the cobbler bakes.

    Cobbler Ready to Eat
    Bake the cobbler for about half an hour, or until the dough is light golden brown.  Your house will smell heavenly!

    Here's the entire recipe:

    Blackberry Cobbler
    Ingredients
    4-6 cups fresh blackberries
    3/4 cup sugar, divided use
    1 Tbsp lemon juice
    zest of 1/2 lemon
    1 Tbsp cornstarch

    2 cups all-purpose flour
    1/4 tsp salt
    1 Tbsp baking powder
    1/4 cup shortening–I usually use lard, but for Lent I use butter
    4 Tbsp butter
    1 whole egg
    1/2 cup milk

    Preparation
    Preheat your oven to 425ºF.

    Butter the glass baking dish.  Mix blackberries, 1/2 cup sugar, cornstarch, lemon juice, and lemon zest in a large mixing bowl.  Reserve.

    In a separate bowl, mix the flour, salt, baking powder, and 1 or 2 Tbsp sugar.  Add the shortening and butter and work them into the flour with your fingers, until the mixture looks like coarse corn meal. 

    Measure 1/2 cup milk into a large measuring cup; break the egg into the milk.  Beat with a fork until well blended.  Pour the milk/egg mixture into the flour/shortening mixture and stir until smooth.  The dough should not be sticky; if you need to add more flour, start with just an additional tablespoon.  When the dough is smooth but still quite damp, it's ready.

    Pour the blackberry mixture into the glass baking dish and gently even out the berries with your fingers.  Put large spoonfuls of dough all over the berries, leaving some small spaces on top for the juice to bubble through.  Flatten the dough a little–use your fingers, and don't worry about how it looks.  Sprinkle the top of the dough with a tablespoon or two of sugar.

    Bake until golden brown, about 30 minutes.  A serving of your cobbler, topped with a scoop of vanilla ice cream, will look like this–truly a thing of beauty.

    Cobbler Serving Dessert
    The finished product: blackberry cobbler, hot out of the oven and topped with rich real-cream vanilla ice cream.  The red in the background is a countertop trastero (dish shelf), meant to be used for storing small kitchen items.  Mine is filled with miniature kitchen-related local artesanías (crafts).

    What could be better on a chilly winter evening–a taste of Mexican blackberries, from a recipe straight out of your grandmother's kitchen! 

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  • Chile Poblano Strips with Onion, Corn Kernels, and Cream, A Classic of the Mexican Kitchen :: Rajas de Chile Poblano

    Delicious and eaten at any time of the year, rajas de chile poblano con crema, cebolla, y elote (strips of poblano chile with cream, onion, and young tender corn) is the perfect dish for a Lenten Friday!

    Chile Poblano
    The mild-to-not-so-mild chile poblano is one of the most commonly used fresh chiles in Mexico's kitchen.  A very large, fleshy chile, it can measure as much as seven or eight inches long.  The stem end is much wider than the point, and the color ranges from dark green to almost black-green. Shopping tip: if you buy chiles poblano that are flat on all sides, they will roast more quickly than if they are deeply creased in spots.  The flat sides will evenly touch the roasting surface.

    The chile poblano is commonly used for preparing main dishes such as chiles rellenos, including the seasonal and festive chiles en nogada.  It is also used for making rajas de chile poblano con crema (strips of chile poblano with cream), a marvelously flavorful vegetable side dish.  All photos by Mexico Cooks! unless otherwise noted.

    Chile Poblano Asado 1
    Chiles poblano roasted with skin removed, showing the interior of the opened chile (left) and the exterior (right).  These are two of the four chiles I used to prepare this dish. To prepare chiles poblanos for use in any recipe, wash and roast them.  Don't try to use them with the peel on; the peels will be as tough as trying to chew through plastic.  Mexico Cooks! uses a cast iron comal (griddle) placed over a high flame to roast as many as four to six chiles at a time.  Other cooks prefer to roast these chiles one or two at a time over an open flame, or on a broiler pan in a slightly open oven. No matter which roasting method you use, the roasted chiles should look like the ones in the above photo.

    Once the chiles are roasted, put them in a plastic bag, twist it shut, and allow the chiles to 'sweat' for 10 to 15 minutes.  You'll easily be able to remove the blackened peels.  It's best not to rinse them–or rinse them only a little–as rinsing removes a good bit of the delicious chile poblano flavor.  

    Chile Poblano Asados Abiertos con Semillas
    The slit-open chiles with the seeds still inside.  At the foreground of the photo, you can see that I removed the stem with the bulk of the seeds.  Simply cut around the stem and pull it and the seeds out of the chile.

    Chile Poblanos con Cuchillo 1
    Two of the chiles still on the cutting board, with one of my 60+-year-old Sabatier carbon steel knives.  

    Chile Poblano ya Rajas 1
    All four chiles, seeded and cut into rajas (strips about 3" long and less than 1/2" wide).

    Chile Poblano Cebolla Cortada 1
    Half of a large white onion, thinly sliced and ready to sauté. The ingredients include half a white onion, sliced very thin, and about half a cup of fresh (or canned) white or yellow corn kernels.

    Chile Poblano Cebolla Cocinando 1
    Sauté the onions in oil first, until they are soft and translucent.  Then add the rajas and continue to sauté until they are soft, but still have a bit of crispness.

    Chile Poblano Sin Crema 1
    Add the corn and continue to sauté briefly.

    Crema Aguascalientes
    Add Mexican crema de mesa (table cream, not sour cream) if you can find it.  Crema Aguascalientes is the one I prefer to use.  If Mexican table cream isn't available, use sour cream instead. 

    Chile Poblano con Elotes y Crema 1
    Salt to taste and let the cream and vegetables simmer briefly. The cream will become a thick sauce for the vegetables.  The chile poblano is generally quite mild and flavorful, but once in a while you will come across one that is surprisingly spicy.  There's no way to tell by looking at them whether they are mild or hot, and either way they're delicious and not overly 'hot'.

    The recipe as you see it written here, using four large chiles, will serve 3 to 4 people as a side dish.  It's excellent served hot or at room temperature.  I've never met anyone who doesn't love rajas de chile poblano served this way!

    Provecho! (Good eating!)

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  • More Marvelous Meatless Meals for Lent!

    Atole de Grano
    Atole de grano, a Michoacán specialty made of tender young corn and wild, licorice-scented anisillo, is a perfect cena (supper) for Lenten Fridays.

    Torta de Papa con Frijolitos Negros
    Tortitas de papa (potato croquettes, left) and frijoles negros (black beans, right) from the state of Chiapas in far-southern Mexico are ideal for a Lenten meal.

    Roman Catholic Mexicans observe la Cuaresma (Lent), the 40-day (excluding Sundays) penitential season that precedes Easter, with special prayers, vigils, and with extraordinary meatless meals cooked only on Ash Wednesday and during all Lenten Fridays.  Many Mexican dishes–seafood, vegetable, and egg–are normally prepared without meat, but some other meatless dishes are particular to Lent. Known as comida cuaresmeña, many of these delicious Lenten foods are little-known outside Mexico and some other parts of Latin America.

    Many observant Catholics believe that the personal reflection and meditation demanded by Lenten practices are more fruitful if the individual refrains from heavy food indulgence and makes a promise to abstain from other common habits such as eating candy, smoking cigarettes, and drinking alcohol.  

    Lent began this year on February 18, Ash Wednesday.  Shortly before, certain food specialties began to appear in local markets. Vendors are currently offering very large dried shrimp for caldos (broths) and tortitas (croquettes), perfect heads of cauliflower for tortitas de coliflor (cauliflower croquettes), seasonal romeritos, and thick, dried slices of bolillo (small loaves of white bread) for capirotada (a kind of bread pudding). 

    Romeritos en Mole
    This common Lenten preparation is romeritos en mole.  Romeritos, a slightly acidic green vegetable, is in season at this time of year.  Although it looks a little like rosemary, it has the texture of a succulent and its taste is relatively sour, more like verdolagas (purslane).

    Romeritos Mercado de Jamaica 31 de octubre 2018 1a
    Beautiful fresh romeritos at a market in Morelia, Michoacán.

    Tortas de Camarón
    You'll usually see tortitas de camarón (dried shrimp croquettes) paired for a Friday comida (midday meal) with romeritos en mole, although they are sometimes bathed in a caldillo de jitomate (tomato broth) and served with grilled and sliced nopalitos (cactus paddles).

    Huachinango Mercado del Mar
    During Lent, the price of fish and seafood in Mexico goes through the roof due to the huge seasonal demand for meatless meals.  These beautiful huachinango (red snapper) come from Mexico's Pacific coast.

    Caldo Servido 1a
    Caldo de habas secas (dry fava bean soup), delicious and thick even though meatless, warms you up from the inside as if your days are still frigid at the beginning of Lent.  Easter Sunday marks the end of Lent; this year, Easter falls on Sunday, April 17.

    Zirita Ingredientes Chile Relleno con Uchepos
    Uchepos (fresh corn tamales) and other ingredients used to make chiles rellenos de uchepos, a meat-free dish typically from Michoacán.  Split open roasted, seeded, and peeled chiles poblanos.  Then remove the green (not dried) corn husks from the uchepos and break them into medium-size pieces to stuff the chiles.

    Zirita Chiles Rellenos con Uchepos 1
    The completed chiles poblanos rellenos de uchepos.  These are often bathed in a creamy white sauce just prior to serving.  

    Trucha Zitácuaro
    Chef Martín Rafael Mendizabal of La Trucha Alegre in Zitacuaro, Michoacán, prepared trucha deshuesada con agridulce de guayaba (boned trout with guava sweet and sour sauce) for the V Encuentro de Cocina Tradicional de Michoacán held in Morelia in December 2008.  The dish would be ideal for an elegant Lenten dinner.

    Caldo de fideos
    Caldo de fideos–angel hair pasta cooked in a thin tomato broth.  This delicious soup is a wonderful first course to a Lenten comida.

    Chiles Rellenos Lulu?
    Classic chiles rellenos can be stuffed with shrimp, cheese, tuna fish, mashed potatoes, or anything meatless that sounds good to you.  Served with black beans and a thin caldillo (tomato broth), these are simple to prepare and truly delicious.

    Last week's Mexico Cooks! was all about capirotada–a classic dessert here in Mexico during Lent.  Look back at Mexico Cooks! for March 12, 2022 and prepare this dessert for your family and friends.  Everyone will be delighted.

    Capirotada para Cuaresma
    Try very hard not to eat the entire cazuela of capirotada at one sitting!

    A positive thought for this Lenten season–and God knows we need a positive thought right now: give up discouragement, be an optimist.

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  • Capirotada :: Traditional Dessert for Lent in Mexico

    Capirotada Miel Se Tira 1
    Pouring miel de piloncillo (spiced raw brown sugar syrup) over the second layer of capirotada.  The cazuela (clay dish) measures about 14" in diameter at the top.

    Capirotada is the iconic Mexican dessert during Lent.  It has its origins as long ago as the fourth century, in Rome.  The history of the Roman dish is similar, but the dish itself is completely different from the capirotada we know in Mexico today.  The list of Roman ingredients included bread soaked in vinegar and water, layers of chicken livers, capers, cucumber, and cheese.  Only two of the ingredients that the Romans used 1600 years ago are the same as the ones we use today: slices of bread, and cheese–and even the cheese is optional today.  

    Procesio?n Siervo de la Nacio?n
    The cofradía Siervo de la Nación (association members of the Nation's Servant) makes the silent, many blocks long pilgrimage over Morelia's main street on Viernes Santo (Good Friday).  The groups of the cofradías all walk in similar costume; each cloak may be a different color, but their sole purpose is to give anonymity to each individual in the group as they walk the length of this profoundly spiritual and humble procession.

    Even the name capirotada has an unusual origin.  It's derived from the word "capirote", the tall pointed hat that is part of the cloak used by the cofradías (religious individuals who form a church-associated group with pious ends) as they walk the Procesión del Silencio on Good Friday evening.  The Procesión del Silencio takes place in cities and towns all over Mexico and in Spain.

    Capirotada Mise
    The primary ingredients for capirotada.  Clockwise from nine o'clock: toasted peanuts, 2 large cones of piloncillo, Mexican stick cinnamon, raisins, fresh orange peel, whole allspice, anise seeds, cloves–and in the center, finely diced acitrón.

    Capirotada Queso Fresco 1
    Here's the queso fresco I bought for the capirotada.  It's a milder flavor than the queso Cotija. This small cheese weighed about 120 grams and was just the right amount to crumble over the layers of bread.

    The recipe came with the Spanish to Nueva España (what is today's Mexico) and has changed over the course of 500 years until it has become the dessert that we know today.  Since long ago, the recipe contains:
    –densely textured white bread, thoroughly dried and hard.
    –optional stale tortillas to line the bottom of the cazuela or other dish you use 
    –freshly rendered pork lard
    –vegetable oil
    –cones of piloncillo (Mexican raw brown sugar)
    –fresh orange peel
    –fragrant cloves
    –Mexican cinnamon stick
    –allspice
    –anise seeds
    –shelled and skinned peanuts, toasted
    –filleted almonds, toasted (optional)
    acitrón, a kind of crystallized cactus (optional)
    –about a teaspoon of sea salt or table salt
    –raisins
    queso Cotija or queso fresco (Cotija or fresh farmer's cheese (optional)

    Capirotada Pan Seco 1
    I purchased this already dried and buttered bread, ready for making capirotada, in a market in Michoacán, where I live.  Numerous vendors offer the slices by the kilo (2.2 pounds) or by the bag.  I bought a bag of about 10 very wide slices, which I sawed in half with a serrated knife so that I could fit them into a medium-size clay cazuela.  

    The recipe is simplicity itself.  If you are using fresh bread, you'll need to slice it into 1/2" slices and let it dry for up to four nights, turning it every little while, until it is very hard on both sides.  Then you smear both sides of the dried slices with butter and fry the slices in a liberal amount of freshly rendered pork lard mixed with vegetable oil.  In many cities and towns of Mexico, one can buy pre-sliced, pre-buttered, pre-fried bread to use for capirotada.  I did, its photo is just above.

    Canela y Pasitas
    Canela (Mexican cinnamon) sticks can be as much as a yard long.  They're much softer and flakier and flavorful than the sort of short, hard, unbreakable cinnamon sticks sold packaged in most of the United States.  One can buy Mexican cinnamon sticks at a Latin grocery store; look for one near your home.  In the photo, you see raisins to the right of the cinnamon.

    Capirotada Miel Hervida
    Here's a steamy shot of the miel de piloncillo as it simmers in a stainless steel pot.  You can see the orange peel, the raisins, and the cinnamon stick.

    Piloncillo Cones 2 Sizes 1
    I used two of the large cones of piloncillo (on the left).  With this amount of piloncillo, the sweetness of the syrup was perfect.  Piloncillo is available in a Mexican market near your home–and you might even find it packaged in your favorite supermarket, in the Mexican canned and dried food aisle.

    Once the bread is prepared, make the miel de piloncillo.  I used two large cones of piloncillo and a liter of water to start the process.    Put the piloncillo, the water, about 10-12 inches (broken into two pieces) of a Mexican cinnamon stick, 2 or 3 fragrant cloves, the fresh orange peel, about 1.5 teaspoons of anise seed, and 2 or 3 whole allspice into a medium-size pot.  Bring the pot to a boil and then lower the heat until the water is just simmering.  Allow it to simmer until the piloncillo is completely dissolved; this might take as much as 10 minutes.  You can allow the syrup to reduce just a little bit; you'll need the full amount of thin syrup to pour onto the layers of the capirotada.  Turn off the fire and set the pot aside.

    Capirotada Caszuela Manteca 1
    Next, liberally grease your cazuela or baking dish with freshly rendered pork lard.  You can see in the photo that 'liberal' is what you want: don't stint.  Smear the lard, on the bottom of the dish and right up the sides!  Pork lard adds flavor to the capirotada that you can't get with any other fat.  TIP: the lard you want is available by weight at a Mexican market and maybe at your supermarket.  But DO NOT buy that cold brick of white hydrolyzed lard that's sold in your supermarket's meat or dairy case.  It has no flavor and excuse me, is basically disgusting.

    Capirotada 1º Capa 1
    Now you will put a single layer of bread into the cazuela and top it with the amount of peanuts, raisins, acitrón and crumbled cheese that you like.  I used about 50-60 grams of each per layer–maybe a few more peanuts.  Once the first layer was assembled, I poured about a cup of the miel de piloncillo over it, soaking it well.  The quantity of bread I bought made three layers; three fit very nicely into my cazuela.  On each layer of bread, I scattered approximately the same amount of the ingredients I'd put on the first layer, and poured about the same amount of miel de piloncillo over each successive layer.  The kitchen smelled fantastic!  

    Capirotada Terminanda
    The finished product!  Once the capirotada was completely assembled, I put it into a pre-heated 180ºC (350ºF) oven for about 10-15 minutes.  The oven is optional; your capirotada will be just as delicious if you don't bake it at all.

    Not only is capirotada a traditional Lenten dessert, it also has a strongly spiritual essence.  The Spanish are said to have used it as a teaching tool to give the indigenous population of Nueva España an understanding of the death and resurrection of Christ.  

    –the bread alludes to the Body of Christ
    –the miel de piloncillo represents His blood
    –the cinnamon stick looks like the wood of the cross where He was crucified
    –the clavos (cloves) have the same shape and the same Spanish-language name as the nails in His hands
    –the white cheese reminds us of the sheet that remained in the tomb when He arose from the dead

    Although capirotada is richly delicious, and its history is also rich, today's reality is that home-made capirotada is not prepared as often as it was in years gone by.  Yes, you can buy it already prepared in many towns in Mexico, and it's important to support the women who prepare it.  Nevertheless, little by little the tradition is being lost.  It's important that each of us do her/his part to make and eat something this significant and delicious–and with a five hundred year history on our Lenten tables.  When one prepares it, it brings back so many memories of our childhood, our families, and our friends.  It preserves the long tradition.  Truly, it's well worth the time to prepare this simple recipe.  During this Lenten season, let's commit ourselves to making capirotada and sharing it with those dearest to us.  

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