Category: Festivals in Mexico

  • 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.") 

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

  • Chiles en Nogada, Symbol of Mexico’s Independence from Spain and in Season RIGHT NOW

     

    Chile en Nogada La Consp 07-08-2022
    It's that time of year again: time for chiles en nogada!  I was thrilled to eat the chile above at Restaurante La Conspiración de 1809 in Morelia, Michoacán–it was without question the best chile en nogada I've eaten, in my long history of eating as many as possible every season!

    Nuez Pelado
    This year's freshly harvested and peeled nuez de castilla (walnuts), an essential for seasonal chiles en nogada.  The nut meats must be perfectly white, with no pieces of the papery brown peel left at all.  This step is the fiddley-est part of the recipe.  You can do it, it just takes patience.  If you have school-age children, get them to help you.

    Mexico celebrates its independence the entire month of September with parades, parties, and traditional food and drink, served in restaurants and at home.  The traditional festive dish during the weeks just before and after the Independence Day holiday is chiles en nogada, a magnificent tribute to the seasonal availability of a certain kind of peach, a particular kind of pear (the pera lechera), the locally grown panochera apple, newly in-season granadas (pomegranates) and nuez de castilla (freshly harvested walnuts). From mid-July until early October, seasonal local fruits, fresh pomegranates, and newly harvested walnuts make chiles en nogada possible.  Mildly spicy chiles poblano, stuffed with a special kind of picadillo and topped with richly creamy walnut sauce and pomegranate seeds, flaunt the brilliant green, white and red of the Mexican flag. 

    Manzana panochera y pera lechera
    The panochera apple, grown in the Mexican state of Puebla, and pera lechera (milky pear), also grown in the area, are two must-have ingredients for making chiles en nogada in Mexico.  If you live outside central Mexico, a small crisp apple and a very crisp pear (Bosc or d'Anjou) would substitute.

    This festive dish is traditionally served beginning in late July, right on through September 15 or 16 in honor of Mexico's Independence Day, and then as long as the seasonal ingredients hold out–usually ending in October. During August and September in the highlands of Mexico, particularly in Mexico City and Puebla, vendors wander through tianguis (street markets) and other markets, selling the clean, white meats of nuez de castilla (walnuts, grown in Mexico). It is important to use the freshest walnuts possible, as they produce such a creamy, rich sauce that it is worth the effort to buy them peeled or peel them oneself.  Yes, the recipe is time-consuming (not difficult, just takes time)…but you and your guests will jump up and shout "VIVA MÉXICO!" when they've licked the platters clean. 

    Ingredients

    For the meat:  

    • 2 pounds beef brisket or other stew meat or 1 pound beef and 1 pound pork butt*
    • 1 small white onion, quartered 
    • 2 large cloves garlic 
    • about 1 Tbsp sea salt
      *
      You can, if you are in a pinch for time, use equal quantities of coarsely ground beef and pork.  Brown them before adding other ingredients.

     For the picadillo (filling):  

    • 4 Tbsp safflower or canola oil
    • the shredded meat (or the ground meat)
    • 1/3 cup chopped white onion
    • 3 large cloves garlic, minced
    • 1/2 tsp ground cinnamon 
    • 1/4 tsp freshly ground black pepper
    • 1/8 tsp ground cloves
    • pinch pimienta gorda (allspice)
    • 1 or 2 chiles serrano, finely minced
    • 4 Tbsp chopped fresh walnuts 
    • 4 Tbsp slivered blanched almonds
    • 2 Tbsp finely diced crystalized pineapple (in place of acitrón, candied biznaga cactus).  See note below.
    • 1 fresh pear, peeled and chopped.  I like to use very ripe, soft Bosc pears.
    • 1 apple, peeled and chopped.  I prefer to use a sweet apple rather than a tart apple.
    • 4 very ripe yellow peaches, peeled and diced
    • 3 Tbsp Mexican pink pine nuts.  You can substitute white if you aren't able to find pink, but white pine nuts aren't sweet.
    • 3 ripe Roma tomatoes, roasted, peeled and chopped
    • sea salt to taste

    Flaneur Chiles Poblanos Rojos Tehuaca?n 2016
    Fully mature chiles poblano, picked fresh and sold on the street in Tehuacán, Puebla, very close to where the chiles are grown. 

    Chile Poblano
    Deep green chiles poblano are normally used for chiles en nogada.  These measure as much as seven inches long. If you click on the photo to make it larger, you can see that these chiles have deep, long grooves running down their sides. When I'm buying them, I choose chiles poblano that are as smooth and flat as possible on their broad flat sides.  The flat smoothness makes them easier to roast easily.  

    For the chiles:

    –6 fresh chiles poblanos, roasted, peeled, slit open, and seeds removed, leaving the stem intact   

     For the nogada (walnut sauce):  

    • 1 cup freshly harvested nuez de castilla (walnuts), peeled of all brown membrane** 
    • 6 ounces queso de cabra (goat cheese), queso doble crema or standard cream cheese (not fat free), at room temperature 
    • 1-1/2 cups crema mexicana or 1-1/4 cups sour cream thinned with milk 
    • about 1/2 tsp sea salt or to taste
    • 1 Tbsp sugar   
    • 1/8 tsp ground cinnamon 
    • 1/4 cup dry sherry (optional)

    **Please note that this recipe is correctly made with walnuts, not almonds and not pecans.  Using pecans will give your sauce a non-traditional flavor and a beige color, rather than pure white.

    Pomegranate
    Remove the arils (seeds) from a pomegranate.  

    Bonjour Paris Granada con Otras Frutas
    We who live in Mexico are fortunate to find pomegranate seeds ready to use, sold in plastic cups.  Can you see them at the top of the photo, with the pink plastic spoons stuck into the cups?

    For the garnish: 

    –1 Tbsp coarse-chopped flat-leaf parsley
    –1/2 cup fresh pomegranate seeds 

    Preparation:

    Cut the meat into large chunks, removing any excess fat. Place the meat into a large Dutch oven with the onion, garlic, and salt. Cover with cold water and bring to a boil over medium-high heat. Skim off any foam that collects on the surface. Lower the heat and allow the water to simmer about 45 minutes, until the meat is just tender. Take the pot off the stove and let the meat cool in the broth. Remove the pieces of meat and finely shred them.  If you're using ground beef/pork, simply brown the ground meats in a big-enough pot, in a small amount of oil (see below).  

    Biznaga cristalizada
    Candied biznaga (aka acitrón) cactus.  Because the biznaga cactus is on the endangered species list, it's recommended that we either leave this out of the chile en nogada filling entirely or that we substitute finely diced crystallized pineapple.  

    Pin?on Rosado Mexico 1
    Mexican pink pine nuts.  Their taste is sweeter than the standard white ones, and they leave no bitter aftertaste in your dish.  If you can't find these pink pine nuts, you can substitute the white ones.

    Warm the oil in a large, heavy skillet and sauté the onion and garlic over medium heat until they turn a pale gold. Stir in the shredded or ground meats and cook, stirring, for five minutes. Add the cinnamon, pepper, and cloves, then, stir in the two tablespoons of chopped walnuts. Add the chopped pear, apple, pine nuts, and finely diced biznaga cactus, and mix well. Add the tomatoes and salt to taste, and continue cooking over medium-high heat until most of the moisture has evaporated. Stir often so that the mixture doesn't stick. Let cool, cover, and set aside. The picadillo may be made and refrigerated a day or two in advance of final preparations.

    Roasted Chiles Poblano 1
    Roasted chiles poblano, ready to peel, seed, and stuff.  Photo courtesy Delicious Mexican Recipes.

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

    At least three hours in advance, put the walnuts in a small pan of water.  Bring the pot to a boil over high heat. Remove from the heat and let the nuts sit for five minutes. Drain the nuts and, when cool, rub off as much of the dark skin as possible.  Your goal is pure white nutmeats without peel.  Chop the nuts into small pieces. Place the nuts, cream cheese, crema, and salt in a blender and purée thoroughly. Stir in the sugar, cinnamon, and sherry until thoroughly combined. The sauce should be velvety smooth.  Chill for several hours. 

    Preheat the oven to 250ºF. When ready to serve, reheat the meat filling and stuff the chiles until they are plump and just barely closed. Put the filled chiles, covered, to warm slightly in the oven.  When they are just barely warm, place the chiles (cut side down) on a serving platter or on individual plates, cover with the room temperature or chilled walnut sauce, and sprinkle with the chopped parsley and pomegranate seeds. 

    Azul Histo?rico Chile en Nogada
    Chile en nogada as served at Restaurante Azul Histórico, Mexico City.  It's the Mexican flag on your plate!  

    Chile en Nogada Celia Florian Oaxaca 1
    Chile en nogada as served at Restaurante Las Quince Letras, Centro Histórico, Oaxaca.

    This dish may be served at room temperature, or it may be served slightly chilled. It is rarely if ever served hot. 

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

  • A Beautiful Food and Music Festival in Pátzcuaro, Michoacán

    Chiles en Nogada
    Seasonal chiles en nogada (stuffed chiles poblanos in walnut sauce) were the most popular item at the Pátzcuaro food show one September quite a few years ago.

    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 guitarist Joaquín Pantoja, visiting friends at a nearby gallery opening, strolling around the beautiful Plaza de don Vasco de Quiroga, 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 mildly spicy, fresh chiles poblanos stuffed with a rich meat and fruit picadillo (hash), bathed in creamy walnut sauce, and garnished with fresh pomegranate seeds and parsley.  Normally served in Mexico during July, August, September, and October (the time when both pomegranates and walnuts are harvested), this beautiful dish represents the colors of the Mexican flag. 

    Mesa con Platillos
    Just one of the Muestra de Gastronomía Regional tables in Pátzcuaro. From the beautifully presented platillos (main dishes) 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 potatoes 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 (the bishop's water), 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).

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

  • 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. 

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

  • Purépecha Food Fair in Uruapan, Michoacán :: Una Muestra de Gastronomía Purépecha en Uruapan, Michoacán

    Dos_mujeres_con_masa_copy
    The Purépecha woman in the foreground pats out tortillas while her companion sorts through a plate of golden, freshly cut flor de calabaza (squash blossoms).

    The first two mornings of the huge annual Tianguis de Artesanías de Domingo de Ramos (Palm Sunday artisans' crafts fair) in Michoacán begin with a food fair: la Muestra de Gastronomía.   Fifteen or so outdoor kitchens, set up around a charming plaza just a block from the crafts booths, offer cooking demonstrations and inexpensive meals of representative Purépecha dishes.  The food, strictly traditional home cooking and rarely seen outside a Purépecha home kitchen, is, in a word, heavenly.  The Mexico Cooks! group that I introduced to this 2-day food festival trooped into the food fair just in time for Saturday breakfast.  The crowd could have known who we were by the way our mouths were watering with anticipation.  This event starts TODAY, April 9, 2022, in Uruapan.

    Making_tortillas_copy
    Corn is the basis for the indigenous Mexican kitchen, and the tortilla is the basis of its meals.  On the table in front of this woman, you can see the metate (three-legged rectangular volcanic stone grinding stone) and the metlapil (similar to a rolling pin) resting on it, along with the prepared masa from which tortillas are made.  Both the metate and the metlapil are hand-carved from volcanic rock.

    Making_tortillas_2_copy
    To the left of the table is the clay comal (a kind of griddle) that in this instance rests loosely on top of a metal drum inside which the wood cook fire is built.  Prior to use, the comal is cured by rubbing it with cal (builders' lime).  The cal serves two purposes: it gives the comal a non-stick surface and it adds nutrients to the masa as it toasts.

    In the past, all of Mexico's women prepared dried corn for masa by soaking and simmering it in a solution of water and cal.  The name of the prepared corn is nixtamal.  Once it's processed, it's ready to be ground into masa for tortillas, tamales, and other corn-dough preparations.  Some rural women still grind nixtamal-ized corn by hand using the metate and metlapil.  Some take the prepared corn to their neighborhood tortillería (tortilla vendor's shop) for grinding, and some prepare their masa using commercial dried corn flour.  In urban areas, the majority of Mexican families buy tortillas hot off the tortilla baker at the tortillería and carry them home, wrapped in a special towel, just in time for a meal.

    Cal_y_comal_copy
    This woman prepares her stove, made of part of a metal drum with an opening cut away for firewood.  She's spreading a paste made of wood ash and cal on and around the top of the the drum to hold the comal in place.  The white streaks on the red clay comal are cal.  The volcanic rock metate and metlapil are on the bench in the background.  Her well-used clay cooking pots are visible to your left in the photo.

    Tortillera_1_copy
    This joyous woman is patting out blue corn tortillas.  The masa and metlapil are on the metate in front of her.  She's toasting the tortillas and roasting tomatoes and chiles on her clay comal.  The comal is set into a clay stove fired by wood.  The haze that you see is woodsmoke.

    Atpakua_de_flor_de_calabaza_copy
    The Purépecha kitchen repertoire includes numerous atápakuas (literally, a type of thick, soup-like salsa served plentifully over prepared food).  The Purépecha word atápakua has meaning deeper than its simple definition.  Its connotation is food that is picante (spicy), nutritious, and life-sustaining in a spiritual sense.  Mexican culinary historians agree that the preparation of atápakuas dates from as long as 400 years before the Spanish Conquest, around 1100 AD, when the Purépecha were strong rulers in the area of Mexico that is now Michoacán. 

    An atápakua is made from the ingredients that are easily found in the region.  The specialty of one tiny village of the meseta purépecha is atápakua del talpanal (wasp larvae).  Another town's specialty is xururi atápakua, the principal ingredient of which is cotton seeds.  More commonly, indigenous cooks prepare their atápakuas of seasonal and readily available vegetables along with a bit of meat, poultry, or fish.

    We of Mexico Cooks! didn't eat wasp larvae or cotton seeds.  We inhaled bowls of atápakua de flor de calabaza (thick, soupy salsa served over squash flowers, fresh corn kernels, and chunks of corundas de ceniza (unfilled tamales made with freshly ground masa and wood ash).

    Atapakua_close_up_copy_2
    In the closeup of the atápakua you can clearly see the corn kernels (closest to the bowl of the spoon), small pieces of calabacita (similar to zucchini), orange squash flowers, and a piece of corunda made of white corn masa.   For flavor and color, chiles serrano and cilantro are blended into the cooking liquid.  The thin, soupy salsa is then thickened by blending a small ball of masa into the hot liquidThis atápakua is deliciously spicy and tastes as fresh as the garden.  I finished my portion and wanted another bowl.

     Churipo_big
    Photo by Steve Sando, www.ranchogordo.com

    Churipo, shown above, is one of my favorite Purépecha specialties.  Churipo is a hearty soup, the delicious broth flavored by long cooking with beef, cabbage, calabacitas, xoconostle (the sour fruit of a specific nopal cactus), onion, chile, and other ingredients.  Served with a squeeze of limón (Mexican lime), a sprinkle of coarse sea salt, tortillas hot off the comal and corundas de ceniza broken up in the bowl, it's a wonderful meal in one dish.  If your palate will take the heat, eat some raw chiles serrano along with your bowl of churipo.  Remember that the tip of any chile is less picante than the stem end, where most of the seeds are.

    Late in the afternoon, after we'd investigated as many of the crafts booths as we could, we were all in need of something very light and fresh for our comida (middday meal).  We ordered a fruit plate and a plate of guacamole with totopos (triangular fried tortilla chips) at a local restaurant.

    Fruit_plate_with_guacamole_copy

    For dessert we found a traditional dulce: limones, with the pulp scraped away, candied and stuffed with cocada (coconut candy).  They're so sweet that half of one of these is plenty!

    Cocadas_en_limones_copy

    This was such a sweet finish to a fascinating day in Michoacán.  If you'd like to travel to this event in 2022, be sure to email Mexico Cooks! in time to save your place on a fabulous food tour.

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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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  • Mexico’s Niño Dios (Baby Jesus), Honored and Loved on February 2nd, the Feast of La Candelaria

    I know we're a few days late to celebrate February 2nd, the Feast of La Candelaria, but it's important: in Mexico, this date is the end of the Christmas season!  The Niño Dios (Baby Jesus) is taken from the manger, dressed in new finery, and–well, read the rest of the story right here!

    Niños Dios de Colores Mercado Medellín
    Niños Dios
    : one Christ Child, many colors: ideal for Mexico's range of skin tones. Mercado Medellín, Colonia Roma, Mexico City, December 2013. 

    For about a month prior to Christmas each year, the Niño Dios (baby Jesus) is for sale everywhere in Mexico.  Mexico Cooks! took this photograph in 2013 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 diaper that's molded into their bodies.

    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 form a small portion of Mexico Cooks!' nacimiento.  Click on the photo to get a better look.  Note that the Virgin Mary is breast feeding the infant Jesus while St. Joseph watches over them.

    Although Mexico's 21st century Christmas celebration often includes Santa Claus and a Christmas tree, the main focus of a home-style Christmas continues to be the nacimiento and the 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 2020, mine was out at the end of November–but the Niño Dios does not make his appearance until the night of December 24, when he is sung to, rocked to sleep, and placed in the manger.

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

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

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

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

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

    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–or perched on a little throne just his size and settled in a place of honor in the family home.

    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 and a basket of food to distribute among the poor.

    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 baby is raised from his manger, gently dusted off, and dressed in his new finery.  Some families sing:

    QUIERES QUE TE QUITE MI BIEN DE LAS PAJAS, (Do you want me to 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.

    En Camino Hacia Tehuantepec Santo Nin?o de Pemex 1
    Several years ago on the way from Oaxaca city to the city of Tehuantepec in southern Oaxaca state, my travel companion and I saw this Niño Dios, dressed in a full PEMEX uniform, in an alcove at a PEMEX gasoline station.  I think this is my all-time favorite.

    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.

    [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 various families' Niños Dios are 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.

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