Category: Festivals in Mexico

  • Looking Back Through 2016 :: Una Mirada Hacia Atras 2016

    Due to the pandemic, it's generally been impossible in 2020 to travel and tour with Mexico Cooks!  Here's a look back through 2016 at some of our many fantastic and fascinating travel experiences.  I hope that when it's prudent for all of us to travel again, Mexico Cooks! will be your first choice for a market/cooking tour in Mexico. 

    Ceremonial Tortillas from Guanajuato
    Ceremonial tortillas from the state of Guanajuato, made only in the Otomí communities of that state as food for certain ritual occasions. These were served at Restaurante Azul Condesa during July 2016, when Guanajuato's cuisine was featured for the month at the restaurant. They became so deservedly popular that the restaurant has continued to offer them.  The tortillas, made of nixtamalized corn masa (dough), are shaped, pressed, and cooked on one side on a comal (griddle). They are then flipped and stamped with a hand-carved wooden stamp that has been dipped in muicle, a liquid vegetable dye made from a wild plant.

    Evento Zarela Group 1
    In mid-July, it was my tremendous honor to host an evening in honor of Zarela Martínez (seated, center), who in 1987 opened Zarela, a Mexican restaurant that is credited as being a pioneer of regional Mexican cuisine in New York City.  She is the author of several wonderful cookbooks, including Food from My Heart: Cuisines of Mexico Remembered and Reimagined (1995) (nominated for Best International Cookbook of the Year, James Beard Foundation); The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart (1997); and Zarela's Veracruz (2001). Some of the guests surrounding Zarela are: (seated) Celia Marín Chiunti and Rosa María Villareal; (standing from left) Rafael Mier, Marisa Zannie, Pedro Luis de Aguinaga, Mexico Cooks!, and Sonia Ortiz. 

    LaLa Taxidermy Javali?
    As a frequent visitor to a local tiradero (slang for flea market–literally, garbage dump), Mexico Cooks! has bought many wonderful old things for decorating the home place. This is not one of them.  In August, a friend asked me to photograph this tableau of a javalí (wild boar) and rattlesnake for her nephew, a fan of taxidermy. One can buy anything from a silver ring to–well, a stuffed javalí–at this flea market.

    Flaneur Grafito Gato July 2016
    I often go out looking for interesting graffiti, and almost always find something fun.  This cat face, stenciled onto a wall close to my home, looks very much like Risa, my tortoiseshell kitten.

    [youtube=https://www.youtube.com/watch?v=vtqVC3NaCLM&w=560&h=315]
    An event in Mexico City at the end of August brought several cocineras tradicionales (traditional cooks) to visit from Michoacán.  This woman spent most of the day pat-pat-patting truly hand-made tortillas to serve to the public along with home-style food.  The gentle rhythm of her hands against the masa (corn dough) coupled with the laughter of other cooks made me feel like I was home again in Michoacán.  Listen as she pats out the tortilla; imagine the smell of woodsmoke.  Both are still iconic to rural Mexico.

    Tehuaca?n Market Bag
    This hard-working market bag advertises a butcher shop in Tehuacán, Puebla.  No recap of the year 2016 could be complete without at least one mention of the life-changing weekend I spent in this south-central part of Mexico.  Remember the Mexico Cooks! article about the cave where…well, re-read it here: Corn, An Ancient Gift from Mexico to Feed the World. Chills still run up the back of my neck when I think about gazing into this small hollow space, a shelter in the mountain.

    Flaneur Domo Bellas Artes Los Folkloristas Sept 2016
    Early September took us to the Palacio de Bellas Artes (Fine Arts Palace) in downtown Mexico City.  The traditional music group Los Folkloristas celebrated its 50th anniversary here.  A good friend is a member of the group and made certain that another friend and I had great seats, a couple of levels below the glorious stained-glass dome.

    Laura Esquivel con Cristina 1A
    Sometimes a person can't help being ecstatic.  Meeting Laura Esquivel (author of the extraordinary and ground-breaking Like Water for Chocolate, among other wonderful books) near the end of September was a real highlight of my year.  She was part of the press conference for the MODO exhibition Del Plato a la Boca–the beautifully curated, kitchen-oriented show will be at the museum through February 2017. Don't miss it.

    Toluca October Cosmovitral copy
    Mid-October took me to Toluca, in the State of Mexico, to see the Cosmovitral.  The Cosmovitral is a beautiful stained glass-enclosed botanical garden.  The group Aztec Explorers, which organizes mostly day tours for people new to Mexico City or the surrounding area, invited me to come along to see the kind of work they do.  The tour company advertises primarily to people who live in or near Mexico City and want to make friends with others while enjoying an overview of sites they've heard about and want to see.  If this sounds like a day that suits your style, you'll enjoy the inexpensive tours that Lilia and Peter give.  By all means tell them Mexico Cooks! sent you.

    Super Moon Oct 15 2016 1A
    Remember the gorgeous October 15, 2016 super moon?  I took this shot with my cellular phone, from my bathroom window!  Moon over Mexico City, a lucky shot indeed.

    LaLa Altar 1 10-30-2016
    For November 2, Día de Los Muertos, Mexico Cooks! took a small group of tourists to that flea market I mentioned above–no taxidermy this time, though. Alfredo Vilchis Roque, who is proclaimed as "the Da Vinci of the market", built an altar for Day of the Dead 2016.  Click on any of the photographs for a larger view.  Sr. Vilchis, whose work has been exhibited at the Louvre and is sold at a Paris gallery (among others), was generous enough to point out several fascinating aspects to the altar.  Look, for example, just at knee level and in front of him: there's a tribute to Juan Gabriel, Mexico's world-famous singer and idol, who died on August 28, 2016.

    Evento 17-11-2016 Salvemos el Mai?z Palomero Mexicano 2
    November 17, 2016, marked the launch of a program called Salvemos el Maíz Palomero de México (Let's Save Mexican Popcorn).  Part of the project for the preservation of Mexico's native corns in general as well as for the preservation of the tortilla made of nixtamalized corn, the popcorn event was particularly designed to bring the near-extinction of Mexico's original corn to the attention of the press.  It was a tremendous success; even Aristegui Noticias, the foremost news in Mexico shown on CÑÑ (CNN in Spanish), picked up the story and broadcast it to the Spanish-speaking world.  You'll be reading a lot more about this multi-faceted project in the weeks and months to come, right here at Mexico Cooks!.

    Nin?o Dios
    Whatever your faith, may the New Year bless you with abundance in all things, especially joy and peace.  From our house to yours, we wish you a blessed 2021.

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  • The Feast of the Three Kings on January 6 :: Rosca and Reyes and the Journey to La Candelaria

    Rosca de Reyes Lucero 06-01-2021 1a
    A gently non-traditional and just-the-right-size rosca de reyes (Three Kings Bread), a gift to us from chef Lucero Soto and the staff at Lu: Cocina michoacana. Tradición e innovación here in Morelia.  The delicately flavored, rich bread was a welcome treat on the night of January 6!  Usually it's served with Mexican-style 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 Baby 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 chocolate) or an atole (a corn masa (dough) thickened, hot and often fruit-flavored drink), it's a great winter treat. 

    A friend who lives and works in the northern state of 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 then-mayor Fausto Vallejo, served a slice of the enormous rosca de reyes monumental moreliana, prepared jointly by bakeries from everywhere in the city.

    In many places in Mexico (including Morelia, Michoacán, where I live), bakers prepare an annual monumental rosca for the whole city to share.  The rosca pictured above contains nearly 3000 pounds of flour, 1500 pounds of margerine, 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.  Unfortunately, this traditional annual event was canceled this year due to the pandemic.

    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 the 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 (alternately spelled Niñopan or Niño-Pa).

    Xochimilco Nin?opan
    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.

  • Get Out Your New Underwear and Your Old Suitcase: Mexico’s New Year’s Rituals Explained

    Chonitos Amarillitos An?o Nuevo 2018 1
    In Mexico and 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 on her tables for sale) indicates a New Year's wish for an exciting love interest!  Just remember that the underwear has to be NEW.

    Superstition or not, many people here in Mexico have the custom 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 or choke in the rush to swallow the grapes before the clock finishes striking the New Year's earliest hour!  Even the most elegant restaurants promise that along with your late-night New Year's eve meal, 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, 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 little 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.  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 2021!  May your New Year be infinitely better than old 2020!

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

  • Wait, What? You Said Piñatas at Christmas? :: Espérate, Qué Dices? Piñatas en Navidad?

    Mercado Piñata 2
    Huge piñatas ready for sale at a Mexico City market.

    Among clean ollas de barro (clay pots), plastic receptacles filled with engrudo (flour/water paste), and colorful, neatly stacked rounds of papel de china (tissue paper), Sra. María Dolores Hernández (affectionately known as Doña Lolita) sits on an upturned bucket.  Her birthday is on December 24, and she still lights up–just like a Christmas tree–when she talks about her business and her life.

    Doña Lolita con el Punto
    The last point of the star-shaped piñata is in Doña Lolita's hands, nearly ready to be glued into place. 

    "When I was a young woman, raising my family together with my husband, it was hard for us to make a good living here in Morelia.  We had eight children (one has died, but six girls and a boy survive) and we struggled to make ends meet.  My husband was a master mason, but I wanted to help out with the finances.  I knew a woman who made piñatas, and I thought, 'I can do that.'  So I started trying my hand, over 60 years ago."

    Doña Lolita Trabajando
    Doña Lolita adds another layer of newspaper to this piñata in progress.  "You can't put too much newspaper on the pot, because it will take too long to break," she explained.  "And you can't put too little on it, either, because then the first child to hit it will break it.  That's no good, either.  You just have to know how much to use."  Click on the photo to enlarge it and get a good look at the clay pot inside the paper maché.

    "The woman who made piñatas wouldn't give away her secrets, so I had to figure everything out for myself.  You should have seen me the first time I tried to make a bird's beak for a parrot-shaped piñata!  A man I knew told me to make it out of chapopote (a kind of tar), so I did.  It hardened all right, but later in the day the weather warmed up and that beak dripped down to here!  What a mess!  I finally figured out how to make the shape out of paper, but I just about broke my head thinking about it!"

    Papel de China
    The family has cut rounds of papel de china (tissue paper) that wait to be glued onto a piñata.  The black plastic bag holds strips of newspaper used for covering the clay pot to create the shape of the piñata

    Tijeras
    Doña Lolita told me about the different grades of paper used to create different styles of decoration on the piñata, and she explained different kinds of paper-cutting techniques; she's absolutely the expert.  Here, her son-in-law Fernando cuts tissue paper for fringe.  His hands are so fast with the scissors it made my head spin; he can even cut without looking.

    "In those days, the kind of clay pots we use for piñatas cost four and a half pesos for a gross–yes, for 144. In the old days, I usually sold about 7,000 piñatas every December, so you can imagine the investment I made just in clay pots.  In the 1960s, I could sell a large piñata for seven pesos.  Now–well, now the pots are much more expensive, so naturally the piñatas cost more, too.  The large ones cost 45 pesos.  This year, I'll sell about 1,000 piñatas just to break during the posadas. " 

    Piñatas en Producción
    Piñatas in various stages of completion hang from every beam in Doña Lolita's tiny workshop.

    "When my daughter Mercedes was about eight years old, she wanted to learn to make piñatas.  She'd been watching me do it since she was born.  So I taught her, and I've taught the whole family. Piñatería (making piñatas) is what's kept us going."  Doña Lolita smiled hugely.  "My children have always been extremely hard workers.  There was a girl for each part of making the piñatas.  Every year, we started making piñatas in August and finished at the beginning of January.

    Piñata Enorme
    This gigantic piñata, still unfinished, measures almost six feet in diameter from point to point. 

    "One time, we had so many piñatas to finish that I didn't think we could do it.  So I thought, 'if we work all night long, we can finish them by tomorrow morning.'  Only I couldn't figure out how to keep the children awake to work all night."  She laughed.  "I went to the drugstore and bought pills to stay awake.  I knew I could keep myself awake, but I gave one pill to each of the children.  And in just a little while, I was working and they were sleeping, their heads fell right down into their work!  What!  Those pills didn't work at all!  The next day I went back to the drugstore and asked the pharmacist about it.  'Oh no!  I thought you asked me for pills to make them sleep!' he said."  Doña Lolita laughed again.  "We finished all the piñatas in spite of those pills, but you had better believe me, I never tried anything that foolish again."

    Doña Lolita y Fernando con Oswaldo
    Doña Lolita builds piñatas with her son-in-law, Fernando Cedeño Herrera (left), her daughter Mercedes Ayala Hernández, her grandchildren and her great-grandchildren.  A close friend, Oswaldo Gutiérrez López (background), works with the family.  Her grandson Enrique, 19, says he intends to keep the family business going.

    Oswaldo en la Puerta
    Oswaldo Gutiérrez works on this piñata in the doorway of the tiny taller.  Doña Lolita has taught many people the art of creating traditional piñatas, but her family and her loyal customers say she's the best piñatera (piñata maker) in Morelia.

    "People come from everywhere to buy my piñatas.  I don't have to take them out to sell; I only sell them here in the taller.  Because they're so beautiful and well-made, all the best people in Morelia–and lots of people from other places–come to seek me out and order piñatas for their parties.  I've taught my family that our work is our pride and our heritage, and my children have all taught their children the same.  That is our legacy, our family tradition."

    Candy
    Fill the piñata with candy like these bags of traditional colación (hard candies especially for Christmas).

    Piñatas en la Puerta
    A group of Doña Lolita's piñatas, hung up for sale outside her workshop.

    But why piñatas, and why in December?  During the early days of the Spanish conquest, the piñata was used as a catechetical tool.  The body of the piñata represented Satan; each of the seven points symbolized the seven capital sins (pride, lust, gluttony, rage, greed, laziness, and envy).  Breaking the piñata equated with the triumph of good over evil, overpowering Satan, overcoming sin, and enjoying the delights of God's creation as they pour out of the piñata.  Doña Lolita's most sought-after piñatas continue the traditional style, but she also creates piñatas shaped like roosters, peacocks, half-watermelons, deer, half moons, and once, an enormous octopus!

    Anatomía de la Piñata 2
    What the piñata might contain at Christmas–but fill it with whatever you think the kids will like best!  Candies, small seasonal jícamas, sugar cane, mandarinas (tangerines) and cacahuates (fresh roasted in the shell peanuts, in season now) are all popular.  Photo courtesy Google Images.

    Now, for the nine nights from December 16 through December 24, Mexico celebrates las posadas.  Each evening, a re-enactment of the Christmas story brings children dressed as la Virgencita María (ready to give birth to her baby) and her husband Sr. San José (and a street filled with angels, shepherds, and other costumed children) along the road to Bethlehem, searching for a place to stay.  There is no place: Bethlehem's posadas (inns) are filled.  Where will the baby be born!  For the re-enactment, people wait behind closed doors at certain neighborhood houses.  The santos peregrinos (holy pilgrims) knock, first at one door, then another.  At each house, they sing a song, begging lodging for the night.  At each house, the neighbors inside turn them away in song: 'No room here!  Go away!  Bother someone else!'  Watch a lovely video filmed in Michoacán, a traditional small-town posada:   

    [youtube=https://www.youtube.com/watch?v=XmdGZ0KXQ0Q&w=560&h=315]
    I hope that one day you are able to participate in this beautiful tradition.

    Cacahuate
    In Mexico, freshly toasted cacahuates (peanuts) also stuff the piñata.  The wooden box holding the peanuts is actually a measure, as is the oval metal box.

    Ji?cama para Pin?atas 1
    Very small jícamas are also part of the Mexican Christmas piñata bounty.

    After several houses turn away la Virgen, San José, and their retinue, they finally receive welcome at the last, previously designated house.  After the pilgrims sing their plea for a place to stay, the guests assembled inside sing their welcome,  "Entren santos peregrinos…" (Come in, holy pilgrims…).  The doors are flung open, everyone piles into the house, and a huge party starts.  Traditional foods like ponche navideño (a hot fruit punch), buñuelos (a thin fried wheat dough covered with either sugar or syrup), and tamales (hundreds of tamales!) pour out of the kitchen as revelers sing villancicos (Mexican Christmas carols) and celebrate the coming of the Niño Dios (the Child Jesus).  Finally, all the children line up to put on a blindfold and take swings at a piñata stuffed with candy, seasonal fruits, and peanuts.

    Dulces en Bolsa
    This five-pound bag of hard candies shows a blindfolded (but peeking) boy ready to break open the filled piñata.  Luis Gómez, a merchant at Local 290, Mercado Independencia in Morelia, offers these and other bags of piñata candies.

    Mandarinas
    Mandarinas (tangerines) are in season at Christmastime and add to the goodies in many Mexican piñatas.

    Can?a Cortada Sin Pelar Sciene Image 1
    Caña de azúcar, sin pelar (unpeeled sugar cane) is yet another seasonal sweet that's put into many of Mexico's Christmastime piñatas.  Photo courtesy Science Image.

    Piñatas Terminadas
    The piñata, stuffed with all it will hold, hangs from a rope during the posada party.  A parent or neighbor swings it back and forth, up and down, as each child takes a turn at breaking it open with a big stick.  Watch these adorable kids whack away at one:

    [youtube=https://www.youtube.com/watch?v=XIOjDz0smFw&w=420&h=315]
    The piñata, lovely though it may be, is purely temporary.  Nevertheless, happy memories of childhood posadas with family and friends last a lifetime.  

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  • The Heart and Soul of Mexico: The Basílica of Our Lady of Guadalupe

    Due to COVID-19, the Basílica de Nuestra Señora de Guadalupe in Mexico City will remain closed to pilgrimages and individuals from December 10 through December 13 to avoid the throngs of devotees who want to visit La Morenita on her feast day.  How many people usually go each year, during the 24 hours of December 12?  As many as 6,000,000 people flock to visit her in that short period of time.  Is the closure protecting us from COVID-19?  Without a doubt, and so is the Virgencita.

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

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

    First on our list when friends visit Mexico City is always the Basílica de Nuestra Señora de Guadalupe.  Once our friends here discovered that I was taking her to Mexico City, every single person's first question was, "Van a la Villa?" ("Are you going to the Basílica)" 

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

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

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

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

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

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

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

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

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

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

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

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

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

    Tilma 2-08
    The original tilma worn by Juan Diego still hangs above the altar in the Basílica.  Venerated by millions of pilgrims, the maguey cactus fiber tilma shows no wear after 489 years.

    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 had spoken to him in his native language. The miraculous image was to have a powerful influence on the advancement of the Church's mission in Mexico. In only seven years, from 1532 to 1538, more than eight million Indians were converted to Christianity.

    The shrine, twice over the centuries, is today a great Basílica with a capacity for 10,000 pilgrims.  You might wonder what the word "Basílica" means: it's simply the name given to certain churches which have been granted special privileges by the Pope.

    Juan Diego's tilma is preserved behind bulletproof glass and hangs twenty-five feet above the main altar in the basilica. For 489 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 pollution.

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

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

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

    In February 2008, Mexico Cooks! and friend took the Metrobus to La Villa, a journey of about an hour from the neighborhood called La Condesa, where we were staying with friends, to the far northern part of the city. The Metrobus left us just two blocks from the Basílica.

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

    The street and the bridge to the Basílica are filled chock-a-block with booths selling souvenirs of La Villa. Everything that you can think of (and plenty you would never think of) is available: piles of T-shirts with the image of the Virgin of Guadalupe and that of Juan Diego, CDs of songs devoted to her, bandana-like scarves with her portrait, eerie green glow-in-the-dark figurines of her, key chains shaped like the Basílica, statues of La Virgencita in every size and quality, holy water containers that look like her in pink, blue, silver, and pearly white plastic, religious-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
    In front of the Basílica, you can have your picture taken next to her image and with a variety of horses.  The caption on the yellow sign reads, "A Memento of My Visit to the Basílica of Guadalupe".

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

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

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

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

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

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

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

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

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

    When I first visited La Villa almost 40 years ago, there were only two moving sidewalks. Now there are three.  Behind them was space for the faithful to stand and reflect or pray for a few minutes. The crush of visitors last February required that the space be devoted to movement rather than reflection and rest.

    Bent Crucifix 1921
    We walked to the back of the Basílica to look at a large, heavy 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 bronze altar crucifix was bent over backward and large portions of the marble altar were destroyed. Nevertheless, no harm came to the tilma and legend has it that the crucified Son protected his Mother.

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

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

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

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

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

    • From the Centro Histórico (Historic Downtown) take Metro Line 3 at Hidalgo and transfer to Line 6 at Deportivo 18 de Marzo. Go to the next station, La Villa Basílica. Then walk north two busy blocks until reaching the square.
    • Take the Line 1 Metrobus north to Indios Verdes from any of its prior stops.  Go down the stairs on the right, go to the traffic light, and walk two blocks to the right until you get to the Basílica.
    • From the Hidalgo Metro station take a microbus to La Villa.
    • From Zona Rosa take a pesero (microbus) along Avenida Paseo de la Reforma, 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.

  • Caña Fest Morelia, in honor of Nuestra Señora de Guadalupe :: Morenita, Protect Us Now More Than Ever

    Everywhere in Mexico, so many events and traditions have been cancelled, postponed, or otherwise affected by the on-going worldwide pandemia.  This article, originally published in 2010, is a look back on a Morelia, Michoacán, favorite: the annual month-long festival Caña Fest (the sugar cane festival), that normally begins in mid-November and continues for a month, through December 12, the feast day of Nuestra Señora de Guadalupe.  Here's how Morelia's festival looked and sounded in 2018:

    [youtube=https://www.youtube.com/watch?v=61lVnekLR1I&w=560&h=315]
    Originally, the pandemia cancelled the fiesta for 2020.  Recently, the government announced that due to public outcry, the festival would indeed take place, but not all in one spot as it is usually scheduled.  Some stands will set up in one colonia (neighborhood), others will set up in another colonia, and still others will be relegated to other locations in the city.  Will it be the same?  No, of course not.  Nevertheless, if only ONE case of COVID-19 is prevented, it's worth the change.  Let's hope we can be back, business as usual, in 2021.  Video courtesy Youtube. 

    Enjoy these photos and reflections on past Caña Fests!

    Nuestra Señora de Guadalupe con Cacahuates
    Nuestra Señora de Guadalupe (Our Lady of Guadalupe, lovingly nicknamed La Morenita [the little brown woman]), caña (sugar cane), and fresh-roasted cacahuates (peanuts) are an annual combination in Morelia during the weeks from November 19 until the last minutes of the night of December 12, Our Lady of Guadalupe's feast day.  The Fiesta de Nuestra Señora de Guadalupe is one of the most important religious festivals in all of Mexico, celebrated in every home and every town, in every church and every heart.

    Pelando Caña
    Hundreds of tons of freshly in-season caña (sugar cane) are hand-peeled with flashing steel machetes for your eating pleasure. Every year, more than 400 vendors set up food stands, trinket stands, and booths filled with religious articles in Morelia's Jardín Morelos, on Avenida Tata Vasco, and along the Calzada Fray Antonio de San Miguel leading to the Santuario de Guadalupe.  Brightly colored children's rides and games illuminate the evening hours in the park; the fragrance of grilling meat competes with the deep smell of roasting peanuts, and the whir of the cotton candy machine pairs up with the rhythmic whack-whack-whack of the caña-cutting knife.

    Partiendo Caña
    Long sugar canes are fibrous and tough, but hand-chopped with a huge knife into bite-size pieces, caña is easy to chew.  Munch a piece until the sweet juice is gone, then discard the mouthful of straw-like fibers that are left.  Munch another, it's addictive.

    Caña con Chamoy y Chile
    A bed of freshly sliced oranges and a pile of sliced caña con chamoy make a mouth-puckering, refreshing snack.  Chamoy is a sour fruit brine that's popular for its flavor combination of vinegar, salt, and sweet fruit.

    Home-made Peanut Toaster con Carbón
    This roaster toasts about seven kilos (15 pounds) of raw cacahuates (peanuts) at a time.  The family that operates this stand had the roaster made from an oil drum, along with a metal box on legs to hold the fuel.  One of the family members turns the handle (to the left in the photo) to make sure the peanuts toast evenly, without burning. 

    Carbón
    The heat for the peanut roaster comes from carbón, Mexico's real-wood charcoal–they're not "briquets" from commercial bags!

    Toasted Fava Beans
    Raw habas (fava beans) are toasted by the same method.  Roasted habas and cacahuates are sold unsalted.

    Extractor de Jugo de Caña
    Here's a juice extractor to make you a glass of super-fresh and sweetly delicious jugo de caña (sugar cane juice).  One operator inserts the long sugar canes through the back of the dark metal rollers while another turns the handle on the wheel at the left of the photo.

    Jugo de Caña
    The juice pours onto the slanted tray, down the spout, and into your waiting plastic cup.  A 12-ounce cup of hand-squeezed juice costs ten pesos–less than one United States dollar.  

    Plato de Tacos
    Do you need some real food?  Try made-to-order tacos at one of the stands in Plaza Morelos.  The bottom pair are bistec (chopped grilled beef), the top two are carne de cerdo al pastor (marinated pork cooked on a vertical spit).  A squeeze of lime, a pinch of salt, and a sprinkle of minced cilantro and onion (and of course a spoonful of the hottest salsa you can tolerate) make these tacos delicious.

    Pambazos y Enchiladas
    Maybe pambazos, enchiladas placeras, or taquitos are more to your taste.  Everything at this stand is cooked to order on an anafre (brazier).  Mexico Cooks! is partial to a good pambazo: it's a sandwich made from an individual-sized loaf of dense white bread, sliced open and dipped in enchilada sauce, filled with picadillo (meat/potato/carrot hash), fried till the bread is just slightly crisp on the outside, and topped with shredded lettuce, diced fresh tomatoes, minced onions, grated Mexican cheese, and a salsa muy picante (really spicy salsa). 

    Pinche Crisis
    The sign asks, "What blankety-blank crisis?"  The bags of caña that this dealer offered continued at the 2009 price: 10 pesos.  The world economic situation in 2008-2009 deeply affected Mexico, but up until 2020, nothing stopped this party!  

    Corn Dogs and Chips
    Mexico has a real 'thing' for corn dogs.  Here in Mexico, they're fair (as in county fair!) food, just like they are in the United States.  They make quite a switch from a traditional pambazo, no?

    Fresas Bilingües
    For dessert, local strawberries flash frozen in Zamora, Michoacán, are partially thawed and served with cream.  You can see that the cartons are labeled both 'fresas' and 'strawberries' (for the English-language market; strawberry export is an enormous business in Michoacán.  Duero is the name of the strawberry packing company, as well as the name of the Michoacán river that runs through Zamora.  They're named for the Río Duero roars through western Spain and Portugal.

    Dulces A Granel
    Take home a bag of candies.  Pick the candy you prefer–pea-size chocoretas (mint chocolate balls), crisp-coated lunetas of chocolate, sweet and tart buttons, gummy worms or bears or frogs, and a dozen more choices– and buy as little or as much as you like.

    Niño Vestido de Indito y Su Mamá
    It's traditional for both adults and children to dress in 16th Century indigenous clothing during these December fiestas.  This beautiful baby wears painted bigotes (moustache), a tiny poncho, a sombrero de paja (straw hat), and a bright paliacate (handkerchief/scarf), all in honor of San Juan Diego, who first saw and talked with Nuestra Señora de Guadalupe in chilly mid-December of 1531. 

    I don't know about you, but I'm going to pray for the end of the pandemia and the return of Mexico's traditional festivities.

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

  • More of Mexico Cooks! Pre-Pandemia Wanderings :: All Over Mexico, Part 2

    La Conspiracio?n Pavlova 1a 8-15-2019
    I'm sure you remember that old saying, "Life is uncertain, eat dessert first.Mexico Cooks! is a firm proponent of that–at least for beginning today's report. This sweet, delicious offering is on the menu at La Conspiración de 1809, just at the back of Morelia's cathedral.  In the photo, you see a pavlova, a crisp meringue filled with pastry cream and frutos rojos (red fruits)–in this case, Michoacán's locally grown strawberries, blackberries, and red raspberries.  Driscoll's also grows blueberries here in Michoacán.  The company leases fields from local owners and trains local workers to cultivate, harvest, and pack the berries.  Next time you're in your supermarket, take a close look at the Driscoll's label.  Many of the berries that you purchase, no matter where in the world you live, are grown just a few kilometers from Mexico Cooks!' home. Click on any photo for a larger view. 

    Puerta Santa Fe de la Laguna
    A doorway to a private home in the community Santa Fe de la Laguna, Michoacán.

    Elotes Asados Jamaica 8-9-2019 1
    Elotes tatemados (roasted young corn, still in its husk) for sale in a large Mexico City market.  

    Elotes al Vapor 8-9-2019 1a
    These are also elotes (young corn), boiled rather than roasted, for sale at the same market stand.  It's hard to choose which to buy, roasted or boiled, both are so delicious!  

    Carne Entomatado Fonda Marceva 8-9-2019
    Chambarete entomatado (beef shank cooked in a sauce of tomate verde (tomatillos), onions, chile, and other spices) until the meat is falling-off-the-bone tender.  Available daily at Fonda Marceva in Morelia's centro historico.  It's one of my favorite things on their menu–come to tour Michoacán with me, and we'll definitely eat at Marceva.  Photo courtesy my friend chef Eddie Álvarez.

    Haciendo Chicharro?n 1
    Preparing fresh chicharrón (fried pork skins) at a market booth in Mexico City.  Book a market tour with me and we'll visit this booth–and we'll have a taste of hot-from-the-vat chicharrón.  Everybody loves its crisp, greaseless texture and taste.  

    Escobetillos
    Escobetillas (stiff brushes made from plant root material bound together with thin wire), used for scrubbing dirty dishes.  Seen in a Oaxaca market.  Each one measures approximately 5"-6" in length. 

    Don Rafa Sentado abril 2019
    My longtime friend don Rafael, a copper worker in Santa Clara del Cobre, Michoacán, for 62 of his 70 years.  Yes, he started hand-hammering copper vessels when he was eight years old.  Today, he is a prize-winning grand master of the art.  In the photo, he's demonstrating a hammering technique to one of my tour groups.  Each beautiful copper item in this workshop is entirely made by hand.  Let's go! 

    Souls Burning in Hell SMA
    Souls burning in Hell, San Miguel de Allende, Guanajuato.  Wood carving.  

    Chorizo Oaxaquen?o y Longaniza 1a
    Longaniza (the long sausage without links) and Oaxaca-style chorizo, with small round links, displayed on a market stand, Oaxaca City.

    Dos Diablos Oaxaca 1
    Two little devils at once, 2019 Encuentro de Cocineras Tradicionales, Oaxaca.  Wait, what, two?  Yes, in the background is a hand dolly, known here in Mexico as a diablito, a little devil.

    Puerco Cubano Oaxaca 2a
    Puerco estilo cubano (Cuban-style roast pork).  The men on the right-hand side of the photo sit on benches and turn, turn, turn the spits until the pork is tender, juicy, and ready to serve.  I've eaten big plates of this meat every year for the last three years.  It's truly something to look forward to at the Encuentro de Cocineras Tradicionales, Oaxaca.

    Tortillas Tlaxiaco Encuentro 2019 1
    The Unión de Palmeadoras (tortilla makers' union) from Tlaxiaco, Oaxaca had a wonderful booth set up, selling hand-made Tlaxiaco-style tortillas.  Those are fiery chiles pequín, in the dish.

    Moorish Dancers San Jero?nimo Fiesta Patronal
    The fiestas patronales in San Jerónimo Purenchécuaro, Michoacán, featured Moorish dancers.  These two young men posed for me.

    San Jero?nimo Velas de Escama 1
    San Jerónimo Purenchécuaro is widely known for one of its several artesanías (handcrafts): these are velas escamadas (elaborate, hand-made beeswax candles).  These particular candles were placed at one side of the main altar in the church in San Jerónimo Purenchécuaro; other banks of candles were placed throughout the church.  Beautiful but ephemeral, the candles are meant to be burned.

    Cempasu?chil y Pata Jamaica
    Golden cempasúchil (a type of giant marigold) and wine-red pata de león (cockscomb) are Mexico's most typical flowers for Día de los Muertos.  These are for sale at the wholesale flower market in Mexico City.  

    Guasanas
    Right now and until approximately March of next year, Mexico's fresh guasanas (garbanzo beans) are in season.  Not dried, these are harvested fresh and steamed lightly in salt water.  Each pod contains two individual green, fresh garbanzos; we eat them like edamame, squeezing the garbanzos out of the pods directly into our mouths.  Some people like to douse a bagful with liquid chile (what you see in the bottle), but I prefer the clean, green taste of the guasana.

    Azul Histo?rico Nov 2019 1
    One of my favorite places to go, whether with old friends or with tourists new to Mexico City, continues to be Azul Histórico.  The food is exquisite, the restaurant itself is marvelously beautiful, and the servic
    e is always attentive.  Here, the "hostess" is a catrina, all gussied up Oaxaca-style for Day of the Dead.

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

  • More of Mexico Cooks! Pre-Pandemia Wanderings :: All Over Mexico, Part 1

    MEB19 Luna Llena 2a
    In February 2019, Mexico Cooks! returned to live once again in Morelia, Michoacán.  It's been a joyful return, to the welcome of wonderful old friends, well-remembered streets and markets, and the beautiful colonial city itself.  I found a terrific house in Morelia's Centro Histórico, walking distance to most anywhere I need to go.  You can expect to hear a lot more from me in the months to come about the cuisines, customs, and creativity of the people of Michoacán.  The photo above is Morelia's Cathedral by the light of the full moon.

    Bella Calaca Evento Sal 1
    Workshop for creating a flavored salt.  In a volcanic stone molcajete (that's part of it, in the photo), I ground roasted maguey worms, dehydrated pineapple, sea salt, and a chile de árbol or two.  The flavor of mine was just so-so; a fellow behind me made a fantastic salt, flavored with a roasted scorpion.  Who knew!  Each of us participants got to bring our salt home in a test tube.  

    Eggs Benedict Marsala Better 1
    Late this spring, a friend and I traveled to San Miguel de Allende, where we saw friends and tried some of San Miguel's many restaurants.  My personal favorite meal was brunch at Marsala: Cocina con Acentos, a truly innovative and delicious Mediterranean niche in the center of the city.  The photo shows my plate of Marsala-style eggs Benedict, accompanied by a so-good mimosa.  In addition to a full menu of brunch choices, one is also invited to partake of the buffet of freshly baked scones, cheese biscuits, marmalades, a magnificent house-made terrine, and a number of other take-what-you want items.  I can't wait to go back!

    Charlie Among the Glass 1a
    One of the highlights of the trip to San Miguel de Allende was the opportunity to meet in person a man I have long admired from afar.  Charles Hall manages Rose Anne Hall Designs, a highly successful family business which produces mouth-blown glass items for the home, as well as the most beautiful hand-made candles in Mexico.  Under Charlie's direction, the business dedicates itself to hiring people with disabilities–or what would appear to be disabilities–but who are enabled by the opportunity to create.  Charlie is a businessman, a philosopher, and a humorist, and a wonderful human being.  

    Cocina Nico y Chayo 1
    In the lovely traditional kitchen at the home of good friends in Santa Fe de la Laguna.  It's always a privilege to be with them.

    MC Cocido Ya Esta? 7-2019
    Cocido, or caldo de res, in my own kitchen and ready to serve.  So simple, and so delicious.  

    Embarcadero San Pedro Pa?tzcuaro 1
    Embarcadero San Pedro near twilight, Pátzcuaro, Michoacán.

    Pig Head Facing Left Jamaica 1
    If you've been reading Mexico Cooks! for very long, you know that I have a strange fascination with pig heads.  The staff at this market booth are all great people and love showing off their wares.  This handsome fellow has a mouthful of alfalfa.  They are also a bunch of goofballs: they always encourage my market tour clients  to kiss the snout–and I must say that in the spirit of fun, quite a few do!

    Chairs with Plants Nov 2019 1
    These miniature chairs–about the size to seat a one-year-old baby–were all but viral on Facebook when I uploaded the photo.  Turned upside down with potted plants on the bottoms of the straw seats, the chairs make a charming entrance into my home.

    Cristina B'day Cake Cut 1
    Last–but definitely not least–was my outrageously wonderful end-of-June birthday party, with the crowning touch of this spectacular cake.  A huge shout-out to the Colegio Culinario de Morelia, to chef Joaquín Bonilla, to chef Juan Carlos Montaño, and to the crew who brought and served this marvelous creation.  Between the delicious cake, the just-right frosting, the assortment of cookies and candies–and gold leaf!–that decorated the masterpiece, party guests were thrilled and so was the birthday girl.  Such a wonderful birthday gift!  Mil gracias a todos ustedes del Colegio!

    Come back next week for a look at the rest of Mexico Cooks!' year 2019.

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  • Día y Noche de Muertos en Michoacán :: Day and Night of the Dead in Michoacán

    Unfortunately, COVID-19, in addition to causing unprecedented worldwide death, has also separated us from publicly receiving the spirits of our departed loved one during the 2020 Day and Night of the Dead commemorations in most of Mexico.  Cemeteries are closed, public spaces continue to be off-limits to the usual throngs of visitors to small town and large cities during this sacred time, and many usually highly tourisited areas in Michoacán, Oaxaca, and other areas of Mexico continue be closed to living visitors.  The dead will come, expecting to be received, but our deceased friends and relatives will be welcomed in manners different from any other year in anyone's memory. 

    Because of inability to travel to the places I'd like to show you this year, Mexico Cooks! is simply reprinting this very popular Día y Noche de Muertos en Michoacán article from earlier times.  Let's hope that in 2021 we will be able to once again enjoy the company of visitors from afar–including, first and foremost, our visitors from the más allá–the great beyond. 

    Cristina de Puro Hueso

    Remember me as you pass by,
    As you are now, so once was I.
    As I am now, so you will be,
    Prepare for death and follow me.
                       …from a tombstone

    What is death?  We know its first symptoms: the heart stops pumping, breath and brain activity stop. We know death's look and feel: a still, cold body from which the spirit has fled.  The orphan and widow know death's sorrow, the priest knows the liturgy of the departed and the prayers to assuage the pain of those left to mourn. But in most English-speaking countries, death and the living are not friends.  We the living look away from our mortality, we talk of the terminally ill in terms of 'if anything happens', not 'when she dies'.  We hang the crepe, we cover the mirrors, we say the beads, and some of us fling ourselves sobbing upon the carefully disguised casket as it is lowered into the Astroturf-lined grave.

    Octavio Paz, Mexico City's Nobel Laureate poet and essayist who died in 1998, is famously quoted as saying, "In New York, Paris, and London, the word death is never mentioned, because it burns the lips."

    Canta a la Muerte
    Tzintzuntzan, Michoacán panteón (cemetery), Mexico Cooks! photo.  These fellows sing to la Descarnada (the fleshless woman) on November 2, 2009.

    In Mexico, on the contrary, every day is a dance with death.  Death is a woman who has numerous affectionate and humorous nicknames: la Huesuda (the bony woman), la Seria (the serious woman), la Novia Fiel (the faithful bride), la Igualadora (the equalizer), la Dientona (the toothy woman), la Pelona (the bald woman), la Patrona (the boss lady), and a hundred more.  She's always here, just around the next corner or maybe right over there, behind that pillar.  She waits with patience, until later today or until twelve o'clock next Thursday, or until sometime next year–but when it's your time to go, she's right there, ready to dance away with you at her side. 

    Muertos La Santa Muerte
    November 2013 altar to La Santa Muerte (Holy Death), Sta. Ana Chapirito (near Pátzcuaro), Michoacán. Devotees of this deathly apparition say that her cult has existed since before the Spanish arrived in Mexico.

    In Mexico, death is also in the midst of life.  We see our dead, alive as you and me, each November, when we wait at our cemeteries for those who have gone before to come home, if only for a night. That, in a nutshell, is Noche de Muertos: the Night of the Dead.

    Muertos Vista al Panteo?n Quiroga
    In the lower center portion of this photograph, you can see the Quiroga, Michoacán, panteón municipal (town cemetery).  Late in the afternoon of November 1, 2013, most townspeople had not yet gone to the cemetery with candles and flowers for their loved ones' graves. Click on any photograph for a larger view.

    Over the course of the last nearly 40 years, Mexico Cooks! has been to countless Noche de Muertos events, but none as mystical, as spiritual, or as profoundly magical as that of 2013.  Invited to accompany a very small group on a private tour in Michoacán, I looked forward to spending three days enjoying the company of old and new friends. I did all that, plus I came away with an extraordinarily privileged view of life and death.

    Muertos Altar Casero Nico
    A magnificent Purépecha ofrenda (in this case, an altar in the home of beloved friends) in the village of Santa Fe de la Laguna, Michoacán. This detailed and lovely ofrenda was created to the memory of the family's maiden aunt, who died at 74. Because she had never married, even at her advanced age she was considered to be an angelito (little angel)–like an innocent child–and her spirit was called back home to the family on November 1, the day of the angelitos.  In Santa Fe de la Laguna, relatives, friends, and neighbors who arrive at the house to pay homage to a deceased person bring fresh fruit to place at the foot of the altar.  This altar filled an entire room of my friends' home.  Be sure to click on the photo to see the details of the altar. Fruits, breads, incense, salt, flowers, colors, and candles have particular symbolism and are necessary parts of the ofrenda.

    Muertos Altar Nico Detail
    Detail of the ofrenda casera (home altar) shown above. The altar included her favorite rebozo (shawl), placed just above her photograph. Several local people told Mexico Cooks! that the fruit piled on the altar tasted different from fruit from the same source that had not been used for the ofrenda. "Compramos por ejemplo plátanos y pusimos unos en el altar y otros en la cocina para comer. Ya para el día siguiente, los del altar pierden su sabor, no saben a nada," they said.  'We bought bananas, for example, and we put some on the ofrenda, and we put the rest in the kitchen to eat.  The next day, the ones in the kitchen were perfectly normal, but the ones from the altar had no taste at all.'

    Muertos La Pacanda Generaciones
    Preparing a family member's ofrenda (altar) in the camposanto in a tiny village in Michoacán. The camposanto–literally, holy ground–is a cemetery contained within the walls of a churchyard.  The candles used in this area of Michoacán are hand made in Ihuatzio and Santa Fe de la Laguna.

    Come with me along the unlit road that skirts the Lago de Pátzcuaro: Lake Pátzcuaro.  It's chilly, the puddles splash up as we drive, and the roadside weeds are damp with earlier rain, but for the moment the sky has cleared and filled with stars.  Up the hill on the right and down the slope leading left toward the lake are tiny villages, dark but for the glow of tall candles lit one by one in the cemeteries.  Tonight is November 1, the night silent souls wend their way home from Mictlán, the land beyond life.

    Muertos Campo Santo Arócutin
    At the grave: candlelight to illuminate the soul's way, cempazúchitl (deeply orange marigolds) for their distinctive fragrance required to open the path back home, smoldering copal (frankincense) to cleanse the earth and air of any remnants of evil, covered baskets of the deceased's favorite foods.  And a low painted chair, where the living can rest through the night.

    Muertos La Pacanda Ofrenda
    Watching through the night.  This tumba (grave) refused to be photographed head-on.  From an oblique angle, the tumba allowed its likeness to be made.
    Muertos Campo Santo Arócutin 2
    "Oh grave, where is thy victory?  Oh death, where is thy sting?"

    Noche de Muertos is not a costume party, although you may see it portrayed as such in the press.  It is not a drunken brawl, although certain towns appear to welcome that sort of blast-of-banda-music reventón (big blow-out).  It is not a tourist event, though strangers are certainly welcomed to these cemeteries. Noche de Muertos is a celebration of the spirit's life over the body's death, a festival of remembrance, a solemn passover.  Years ago, in an interview published in the New York Times, Mexico Cooks! said, "Noche de Muertos is about mutual nostalgia.  The living remember the dead, and the dead remember the taste of home."

    Muertos La Pacanda Velas
    One by one, grave by grave, golden cempazúchitles give shape to rock-bound tombs and long candles give light to what was a dark and lonely place, transforming the cemetery into a glowing garden.  How could a soul resist this setting in its honor?  

    Muertos Campo Santo Arócutin Better
    "Our hearts remember…" we promise the dead.  Church bells toll slowly throughout the night, calling souls home with their distinctive clamor (death knell).  Come…come home.  Come…come home.

    Muertos Viejita Aro?cutin
    Waiting.  Memories.  Prayers.  No te olvido, mi viejo amado. (I haven't forgotten you, my beloved old man.)

    Next year, come with me.

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  • The World of Clowns in Morelia :: El Mundo de Payasos en Morelia

    Mexico Cooks! is repeating this article (originally published in January 2010) because yesterday while I was coming home from shopping at a downtown food market, a terrific clown (his 'wig' was foot-tall green grass!) stepped off the curb at a stoplight and did some juggling in front of the windshield.  With that, I was taken back to the Mexican world of clowns.  World Clown Day, often celebrated in Morelia, is such a lot of fun!  These Mexican clowns are just for play–there's nothing to scare you here!  Enjoy this week's publication, not the least bit food related!

    Payaso Beto Botones
    Morelia's well-known Mario Galván is Beto Botones (Bert Buttons).  Don't be frightened–these Mexican clowns are completely harmless!

    One sunny Saturday not too long ago, Mexico Cooks! hopped into the car and headed for downtown Morelia: it was the annual Día Mundial del Payaso (World Day of the Clown) and we wanted to see the local clown parade as it trouped west on Avenida Madero from Plaza Villalongín to the Cathedral.

    Nearly 100 payasos (clowns) form Morelia's clown community.  Entire families, in colorful wigs and ear-to-ear painted smiles, pass the joy of laughter and delight from one generation to the next.  The patriarch among them is Beto Botones, personified by Mario Galván.  His 23 years as a clown and magician make him one of the elder statesmen in the Morelia clown community.  Now his sons, 11-year-old Oscar Eduardo (Bombonetto) and 14-year-old Mario Alberto (Beto Bettín) are also part of the group. 

    Payaso con su Hija
    This beautifully made-up clown has also drawn his family into the act: his wife and his gorgeous baby daughter have joined the fun.  His young wife said, "Most of the women who are clowns are here because of our husbands.  They were clowns when we married them, so we got involved, too."

    Payaso Manos Arriba
    A relative newcomer to Morelia's clown community.  Learning to be a true clown is a lifetime occupation.  Some boys start clowning as early as age four or five.

    There's more to becoming a clown than simply putting on makeup and a red nose.  For the professional clown, the work of laughter is serious business.  Most attend clown conventions and workshops, where they learn new routines and participate in competitions.  It's not cheap to be a clown: the right costume and makeup can cost more than 7000 pesos (approximately $600 USD at the time this article was first published, in 2010).  Many clowns have a profession in addition to clowning: Eduaro Espinaza (Tornillito), one of Morelia's most sought-after clowns, is also an auto mechanic.   Beto Botones said, "In other big cities, a clown can charge 1000 pesos or more for working a party.  Here in Morelia, most charge 600 to 650."

    Payasito Malabarista
    A young malabarista (juggler) shows off his skill.

    In the worldwide clown community, there are a number of types of clowns.  Mexico's professional clowns adhere to the same fascinating guidelines.

    • CLOWN: he's also known as Carablanca (Whiteface), Pierrot, Enharinado (Flourface) and Listo (Clever).  Normally he's made up in whiteface and wears an elegant, shiny costume.  When there's a clown confrontation among the various types, he always wins–always!  He represents law and order and the adult world.
    • AUGUSTO: He's also known as Tonto (the Fool).  He's more naive than all the rest and he's always on the receiving end of any joke.

    Payaso Peluca Morada
    Purple wig, green eye shadow, glittery nose, and orange suit–brilliant!

    • SEGUNDO AUGUSTO: He's also known as "Contraugusto" or "Trombo".  He's the third figure in a trio of clowns and is often also a musician.
    • EXCENTRICO: This clown has evolved from the role of 'Augusto'.  He is normally mute and sometimes uses musical instruments or other objects like juggling pins or balls.

    Payasito con Lentes Estrella
    Buck teeth, spiky hair, and starry glasses!

    • VAGABUNDO (or TRAMP): His character is sad, oppressed, and abandoned.
    • PAYASO DE SOIRÉE: This clown is normally an 'augusto'.  He acts out his specialty in the entrance to events.
    • MIMO-CLOWN: This guy is a variation on the first clown category.  He's usually mute, but he has a lot of tricks up his sleeve.  He can juggle, he's sometimes an acrobat, and he can often play a musical instrument or two.

    Payaso Malabarista
    Another juggler, in full regalia.

    • MESIÉ LOYAL: He's the ringmaster and the director of the show–the ultimate authority.
    • CLOWN DE PERSONAJE: We can identify this clown by his character or profession.  He might be a fireman, a sailor, a doctor, or a cowboy.  Or, he might take on the role of a policeman, a child, or someone from a familiar story.

    Payaso Gorrita
    This clown's face makeup is superb.  Mexico Cooks! particularly loved his eyelashes and golden tears.

    Crucero Payaso y Conejo
    In addition to this time-honored hierarchy of clowns, Mexico is home to many informal and little-trained stoplight clowns who work our cities' street corners.  You saw some of them in the January 16, 2009, Mexico Cooks! article Lo Que Se Ve En El Crucero.  Beto Botones said, "These street clowns wear jeans, they don't follow the norms of real clowns, they think it's too costly to train and work professionally.  But it's important to follow clown traditions.  It's not right that they don't know our history, our theories, and that they don't want to act like professionals."

    Payaso Peluca Color Naranja
    The wig!  The tongue!  The gloves, the shirt, the vest!  Who could resist him?

    The trained clown always has a red nose, a bright plastic sign that this is a real clown.  His wig can be any color he wants, as long as it goes with his personality.  Today, his makeup is usually airbrushed onto his face in the style that suits him best.  Usually he wears gloves; the "Augusto" generally uses a dandy's white gloves. 

    Payasititos Dos
    These payasitos–baby clowns–are totally adorable.  The little guy on the right sports a wonderful hat.

    The shoes: a clown, especially an "Augusto", is notable for his gigantic, bulbous, and colorful footwear that serves to call attention to his character.  A clown's suit is almost always copious, with big hidden pockets filled with balls, juggling pins, hats, and handkerchiefs: the stuff of magic, jokes, and laughter.

    Payasos Desfilándose
    At last, the desfile de payasos (clown parade) turned the corner onto Avenida Madero!  Even with the difficult economic situation in today's Mexico, Morelia's payasos haven't lost their sense of humor, their smiles, or their optimism.

    Morelia's professional payasos are available to work all kinds parties and other special events.  Nothing enlivens a child's birthday party like a clown; nothing but a clown takes a suddenly too-serious event to another level of fun.  How wonderful to know that Mexico's traditional clowns live on for future generations' laughter.

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