Category: Food and Drink

Looking Back Through 2016, Part Two :: Una Mirada Hacia Atras 2016, Segunda Parte

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!.

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 2017.

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

14 de January de 2017
Looking Back Through 2016 :: Una Mirada Hacia Atras 2016

One of Mexico Cooks!’ first restaurant breakfasts of the New Year was at Lalo, where I ate these delicious huevos a la florentina (eggs with spinach) served on an English muffin and quite simply fabulous. This was the first of 2016’s wonderful breakfasts at Lalo, but there were many to follow.

In February, 2016, Mexico Cooks! was inundated with numerous wonderful tours going all over Mexico, from home base in Mexico City to San Miguel de Allende, to Oaxaca, to part of the State of Jalisco, and ending in March in rural Michoacán. This year, let me know where in Mexico YOU’D like to go–starting now, we’ve added parts of eastern Veracruz to your choices! This particular market stall, with its papel maché piggy mariachi, is a favorite joyous site along on of my tour routes.

I thought this little guy would be scared in the market’s meat aisles–instead, he fell in love with a pig head! Two seconds after I snapped this picture, he leaned over and kissed its snout.

Tours with Mexico Cooks! aren’t entirely about pig heads. In March 2016, we were with a group in San Miguel de Allende, visiting this extraordinary and very upscale shopping venue for home and garden decor. The goods are pricey, but if your wallet can stand it, you’ll be carrying beautiful items back to your home.

During a week-long tour to Oaxaca, our group breakfasted on typical pan de yema (egg yolk bread) and bubbly Oaxacan hot chocolate, made with water in the traditional way.

While in Oaxaca, we learned to make Oaxaca-style mole verde (green mole), among other dishes, in the most generous, love-filled, best cooking class ever. This simple dish, rich with flavor, is now a staple on Mexico Cooks!’ table at home. If you’d like to take this class, let me know and we’ll schedule a tour in Oaxaca.

Another fantastic meal in Oaxaca included this gorgeous salsa, made in part with freshly roasted tomate verde (tomatillo, in English) and roasted tiny heirloom tomatoes. It looks good and it is way better than good. The photo makes me want to be there now.

Later in the spring, Mexico Cooks! toured with another group in rural Michoacán. One of the highlights of the trip was a comida (Mexico’s main meal of the day) at the home of cocinera tradicional (traditional cook) Rosalba Morales. Rosy holds a bowl of charales (tiny lake fish) that she prepares according to her grandmother’s recipe.

In May, Mexico Cooks! took the opportunity to take two groups of visitors to an exhibition titled Indumentaria y moda en México, 1940 – 2015, sponsored by Fomento Cultural Banamex, A.C. This stunning show of hand-made indigenous dress plus Mexican high fashion, accented by paintings of the period, was mounted by the extraordinary curator Ana Elena Mallet and her team. The pictured Tzotzil clothing from the mid-1930s, from a private collection, was hand spun, hand woven and hand sewn in Magdalenas, Chiapas.

This is a giant tamal called a zacahuil. I was fortunate to eat a portion of it in June 2016. The zacahuil, which in this case measured almost 1.5 meters in length, is made in many parts of Mexico. This one, from the part of Mexico called la huasteca potosina, (where the ancient Huastec indigenous people lived in the western part of the state of San Luis Potosí), is wrapped in papatla leaves and contains very coarsely-ground (quebrada) masa de maíz nixtamalizado (nixtamal-ized corn dough) that is patted out along the leaf. The women lay an entire butchered pig on the masa; the pig is then filled with whole raw chickens which are slathered with salsa, and the belly opening of the pig is closed. The meat, wrapped in the leaves, is roasted directly on the red-hot coals in a clay oven. The roasting takes approximately 10 to 14 hours. Normally the zacahuil shines as the star of any wedding, baptism, quinceañera (a girl’s 15th birthday party), or any important feast. Believe me, it was jaw-dropping to see and jaw-dropping to eat.

[youtube=https://www.youtube.com/watch?v=idjen8bz6so&w=560&h=315]
This marvelous Spanish-language video shows the complete process of making the zacahuil from the Huasteca potosina. Even if you don’t understand Spanish, you’ll LOVE seeing the preparation of the giant tamal. If you are ever invited to eat a portion of a zachuil, be sure to say yes, thank you!

Next week, Mexico Cooks! invites you to come with us as we travel through the second half of 2016.

Looking for a tailored-to-your-interests specialized tour in Mexico? Click here to see new information: Tour

7 de January de 2017
Do You Call It a Manger Scene? A Creche? In Mexico, It’s a Nacimiento.

A Christmas tree may be the central focus of your home decoration during this joyous season of the Christian year. In most parts of Mexico, though, the Christmas tree is a fairly recent import and the primary focus of the holiday is still on the nacimiento (manger scene, creche, or nativity scene).

One of Mexico Cooks!' biggest delights every late November and early December is shopping for Christmas–not hunting for gifts, but rather on the lookout for new items to place in our nacimiento (manger scene). Truth be told, we have five nacimientos–or maybe six–that come out each Christmas season, but only one of them keeps growing every year.

The tiny figures in this nacimiento are made of clay; the choza (hut) is made of wood. The shepherds and angels have distinctive faces; no two are alike. One shepherd carries firewood, another a tray of pan dulce (sweet breads), a third has a little bird in his hands. The tallest figures measure only three inches high. According to la leyenda navideña (the Christmas legend), even the animals in the stable bowed down to worship the Niño Dios (Baby Jesus).

The Niño Dios is not usually placed in the pesebre (manger) until the night of December 24. The Niño Dios for the clay nacimiento above is just over an inch long and is portrayed sleeping on his stomach with his tiny knees drawn up under him, just like a real infant. This entire nacimiento was made about 35 years ago in Tonalá, Jalisco, Mexico.

Mexican households traditionally pass the figures for their nacimientos down through the family; the figures begin to look a little tattered after traveling from great-great-grandparents to several subsequent generations, but no one minds. In fact, each figure holds loving family memories and is the precious repository of years of 'remember when…?''. No one cares that the Virgin Mary's gown is chipped around the hem or that St. Joseph is missing an arm; remembering how the years-ago newest baby, now 32 and with a baby of his own, teethed on the Virgin's dress or how a long-deceased visiting aunt's dog bit off St. Joseph's arm is cause for a family's nostalgic laughter.

Nacimiento en vivo (living nativity scene), Lake Chapala, Jalisco, Mexico. In 13th century Italy, St. Francis of Assisi was the first to be inspired to re-enact the birth of Christ. The first nacimiento was presented with living creatures: the oxen, the donkey, and the Holy Family. Even today in hundreds of Mexican communities, you'll see living manger scenes.

Holy Family, 18th century Italy. The first nativity figures, made of clay, were created in 15th century Naples and their use spread rapidly throughout Italy and Spain. In Spain, the early figural groups were called 'Belenes' (Bethlehems).

A few weeks before Christmas, my tiny nacimiento de plomo (manger scene with lead figures, none over four inches high) comes out of yearlong storage. The wee village houses are made of cardboard and hand-painted; each has snow on its roof and a little tree in front. You might well ask what the figures in the photo represent: Sr. San José (St. Joseph, who in Mexico always wears green and gold) leads the donkey carrying la Virgen María (the Virgin Mary) on their trek to Belén (Bethlehem). We put these figures out earliest and move them a bit closer to Bethlehem every day. This nacimiento is the one that grows each year; I have added many, many figures to the original few. This year I expect the total number of figures to rise to well over 200.

Click on this photo from the early years of my nacimiento and you will see that the Holy Family has not yet arrived in Bethlehem; the choza is empty and St. Joseph's staff is just barely visible in the lower right-hand corner. Click to enlarge the photo to better see the figures in the nacimiento: gamboling sheep, birds of all kinds, shepherds, shepherdesses, St. Charbel, an angel, and Our Lady of Guadalupe are all ready to receive the Niño Dios (Baby Jesus). Notice the upright red figure at the right, standing in the Spanish moss: that's Satanás (you know), who is always present in a Mexican nacimiento to remind us that although the birth of Jesus offers love and the possibility of redemption to the world, sin and evil are always present.

Detail of the lead figures in my ever-growing nacimiento. To the left is a well (with doves) and a woman coming to draw water; to the right is an arriero (donkey-herder) giving his stubborn little donkey what-for. No matter how many figures are included, the central figures in any nacimiento are the Holy Family (St. Joseph, the Virgin Mary, and the Baby Jesus). In Mexico, those three are collectively known as el misterio (the mystery).

A very small portion of one of the largest nacimientos on display in Mexico City. It measures more than 700 square meters and includes thousands of figures. They include everything you can think of and some things that would never occur to you: a butcher shop, a running stream and a waterfall, sleeping peasants, and washerwomen. A nacimiento can include all of the important stories of the Bible, from Genesis to the Resurrection, as well as figures representing daily life–both today's life in Mexico and life at the time of Jesus's birth. Photo courtesy El Universal.

Papel roca (hand-painted paper for decorating a nacimiento), a choza (little hut), and two kinds of moss for sale in this booth at the Guadalajara tianguis navideño (Christmas market). Over the course of years, Mexico Cooks! has purchased figures of a miniature pre-Hispanic loinclothed warrior, a tiny shoemaker working at his bench, a wee man sawing firewood, and a shepherd standing under a tree while holding a lamb. The shepherd's tree looks exactly like a stalk of broccoli and makes me smile each time I look at it.

Where in Mexico can you buy figures for your nacimiento? Every city and town has a market where, for about a month between the end of November and the first week in January, a large number of vendors offer items especially for Christmas. Some larger cities, like Mexico City, Guadalajara, Morelia, and others, offer several tianguis navideños (Christmas markets) where literally thousands of figures of every size are for sale. A few years ago, we found a tiny figure of the seated Virgin Mary, one breast partially exposed as she nurses the Niño Dios, who lies nestled in her arms. It's the only one like it that we have ever seen.

This shepherd keeps watch over his cook-fire in the Mexico Cooks! nacimiento. He's about three inches long from head to toe; the base of the fire is about the same length; the lead props for the pot are about two inches high.

This booth at a tianguis navideño in Guadalajara offers Niños Dios in every possible size, from tiny ones measuring less than three inches long to babies the size of a two-year-old child. In Mexico City's Centro Histórico, Calle Talavera is an entire street devoted to shops specializing in clothing for your Niño Dios. The nacimiento is traditionally displayed until February 2 (Candlemas Day), when the Niño Dios is gently taken out of the pesebre in a special ceremony called the levantamiento (raising). The nacimiento is then carefully stored away until the following December.

The choza (hut) in the Mexico Cooks! nacimiento. People and animals are waiting for the arrival of the Mary and Joseph, and for the birth of the Christ Child. Click on any photo for a larger view. In addition to the original lead figures, we now have indigenous figures found in a Mexico City flea market, antique lead animal figures (the rabbit behind the sleeping lamb, the little brown dog behind the kneeling shepherd), finely detailed santons from a trip to Provence, modern resin figures of every description, and many more. Two hundred more–and counting!

Piles of gold and silver glitter cardboard stars of Bethlehem, for sale at the tianguis navideño in southern Mexico City's Mercado Mixcoac.

At another tianguis navideño, an assortment of clay figures for your nacimiento: villagers, chickens, and vendors. Size and scale don't matter: you'll find crocodiles the size of a soft drink can and elephants no bigger than your little finger. Both will work equally well in your nacimiento.

Giant flamingos go right along with burritas (little donkeys). Why not?

Each traditional figure in a nacimiento is symbolic of a particular value. For example, the choza (the little hut) represents humility and simplicity. Moss represents humility–it's something that everyone steps on. The donkey represents the most humble animal in all creation, chosen to carry the pregnant Virgin Mary. The star of Bethlehem represents renewal and unending light.

Which diablito (little devil) tempts you most, the one with the money bag or the one with the booze?

How many shepherds do you want? This annual tianguis navideño booth has hundreds, and in sizes ranging from an inch to well over a foot tall.

It wouldn't be a Mexican nacimiento without tortillas! You wouldn't want the Sagrada Familia (Holy Family) to go hungry, would you?

A new addition for Navidad 2016: a dear friend knows my nacimiento passion and found these antique turkeys for me. The bigger one is just 3" from beak to tail. They'll fit right in with the other 200-plus figures!

This Christmas, Mexico Cooks! wishes you all the blessings of the season. Whatever your faith, we hope you enjoy this peek at the nacimiento, one of Mexico's lasting traditions.

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24 de December de 2016
Piñatas at Christmas in Mexico? Isn’t the Piñata for Birthdays?

Huge piñatas 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.

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 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!"

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.

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 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.

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 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 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."

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

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!

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.

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

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.

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 (tangerines) are in season at Christmastime and round out the goodies in many piñatas.

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.

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

17 de December de 2016
In Mexico, Christmas Food is All About Tamales!

Tamales Oaxaca style, wrapped in banana leaves. These tamales, prepared in the kitchen at Restaurante Las 15 Letras in Oaxaca, were filled with armadillo meat. They were absolutely delicious.

When I was a child, my mother would sometimes buy a glass jar (I have conveniently forgotten the brand name) packed with what we called "hot tamales". Wrapped individually in parchment paper, covered in a thin, brackish, tomato-y fluid, these slippery travesties were all I knew of tamales until I moved to Mexico.

The first Christmas season I that I lived in this country, nearly 36 years ago, my neighbor from across the street came to my door to deliver a dozen of her finest home-made tamales,fresh from the tamalera (tamales steamer). I knew enough of Mexican culture to understand that to refuse them would be an irreparable insult, but I also was guilty of what I now know as contempt prior to investigation. I did not want tamales. The memory of those childhood tamales was disgusting. I smiled and thanked her as graciously as I could.

"Pruébalos ya!" she prodded. "Taste them now!" With some hesitation I reached for a plate from the shelf, a fork from the drawer (delay, delay) and unwrapped the steaming corn husk wrapper from a plump tamal she said was filled with pork meat and red chile. One bite and I was an instant convert. My delighted grin told her everything she wanted to know. She went home satisfied, wiping her hands on her apron. I downed two more tamales as soon as she was out of sight. More than 25 years later, I haven't stopped loving them.

A three-compartment tamalera: bottom left, Oaxaca-style tamales wrapped in banana leaves. Right, central Mexico-style tamales, wrapped in corn husks.

[youtube=://www.youtube.com/watch?v=QUWjZTAWMQU&w=350&h=315]
The 'official' voice of the ubiquitous Mexico City tamales oaxaqueños vendors. One of these carts visits our street every night at about ten o'clock.

Christmas in Mexico is a time for special festive foods. More tamales than any other food come from the Christmas kitchen. Tamales of pork, beef or chicken with spicy red chile, tamales of rajas con queso (strips of roasted poblano chiles with cheese), and sweet pineapple ones, each with a single raisin pressed into the masa (dough), pour in a steady, steaming torrent from kitchen after kitchen.

I asked my next door neighbor what she's making for Christmas Eve dinner. "Pues, tamales,que más," she answered. "Well, tamales, what else!"

I asked the woman who cleans my house. "Pues, tamales, que más!"

I asked the woman who cuts my hair. "Pues, tamales, que más!"

And my handyman. "What's your wife making to eat for Christmas Eve, Jorge?"

I bet by now you know what he replied. "Pues,tamales, que más?"

Obviously there are other things eaten on Christmas Eve in Mexico. Some folks feast on bacalao a la vizcaína (dried salt codfish stewed with tomatoes, capers, olives, and potatoes). Some women proudly carry huge clay cazuelas (rustic casserole dishes) of mole poblano con guajolote (turkey in a complex, rich sauce of chiles, toasted spices, and chocolate, thickened with ground tortillas) to their festive table. Some brew enormous ollas (pots) of menudo (tripe and cow's foot soup) or pozole (a hearty soup of prepared corn, chiles, pork meat, and condiments) for their special Christmas Eve meal, traditionally served late on Nochebuena (Christmas Eve), after the Misa de Gallo (Midnight Mass).

As an exceptional treat, we're sharing part of a photo essay by my good friend Rolly Brook. The photo essay is all about tamales, their ingredients and preparation. Rolly's friend doña Martha cooks a whole pig head for her tamales; many cooks prefer to use maciza—the solid meat from the leg. Either way, the end result is a marvelous Christmas treat.

Doña Martha Prepares Tamales for Christmas

Doña Martha begins to take the meat off the cooked pig head.

Doña Martha mixes the shredded meat from the pig head into the pot of chile colorado (red chile that she prepared earlier in the day).

Doña Martha needs a strong arm to beat lard into the prepared corn for the masa. The lard and ground corn must be beaten together until the mixture is fluffy.

Doña Martha's daughter spreads masa (corn dough) on the prepared hojas de maíz (corn husks).

Corn husks spread with masa, ready to be filled.

Doña Martha fills each masa-spread corn husk with meat and chile colorado.

Folding the hojas de maíz is an assembly-line process involving the whole family.

Tamales in the tamalera, ready to be steamed. Steaming takes an hour or so.

The photos only show part of the process of making tamales. You can access Rolly's entire photo essay on his website. Rolly graciously allowed Mexico Cooks! the use of his wonderful pictures. Although Rolly is now having his Christmas tamales in heaven, his website is permanently on line for the benefit of anyone who needs almost any information about life in Mexico.

Can we finish all these tamales at one sitting? My friends and neighbors prepare hundreds of them with leftovers in mind. Here's how to reheat tamales so they're even better than when they first came out of the steamer.

Recalentados (Reheated Tamales)

Over a medium flame, pre-heat an ungreased comal (griddle) or heavy skillet. Put the tamales to reheat in a single layer, still in their corn husk wrappers. Let them toast, turning them over and over until the corn husks are dark golden brown, nearly black. Just when you think they're going to burn, take them off the heat and peel the husks away. The tamales will be slightly golden, a little crunchy on the edges, and absolutely out of this world delicious.

Provecho! (Good eating!)

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

3 de December de 2016
Holiday Gift Recommendations from Mexico Cooks!: Books About Mexico That You’ll Love

During the course of the last year, Mexico Cooks! has received several new books about Mexico's people, places and things. You can see that my desk is stacked up–and this is just the short stack! It's time for holiday giving, and the Mexico-phile on your gift list would definitely enjoy one of these. In alphabetical order by last name of author, they are:

Many of you may already know Suzanne Barbezat, who writes extensively about Mexico travel for About.com. Suzanne is based in Oaxaca and has years of experience as a travel and cultural expert, particularly in the southern part of Mexico. She's taken her cultural expertise one step further–and a giant step, at that–with her newly minted book Frida Kahlo at Home. Photo courtesy Suzanne Barbezat.

Fully illustrated in both color and black and white, the book features Suzanne's writing, photos of Frida's paintings together with archive images and Kahlo family photographs, many objects and artifacts that the artist collected, as well as photographs of the surrounding Mexico City landscape to provide an insight into how these places shaped this much-loved artist and how the homes and streetscapes of her life and travels relate to and shape her work. Even though books about Frida Kahlo abound, Suzanne brings a fresh look at the artist in her hogar–her own home. New insights, fresh research, gorgeous photography, and a beautiful format make Frida at Home the perfect gift for any Frida fan.

Sheri Brautigam is extraordinarily well-versed in regional Mexican textiles. She's recently written Textile Fiestas of Mexico, a lovely and comprehensive book about the textiles fairs of several of those regions, including Chiapas, Michoacán, Puebla, and Oaxaca, among others. Photo courtesy Norma Schafer.

It's exciting to read this compendium of textile fiestas and shopping; the book is subtitled A Traveler's Guide to Celebrations, Markets, and Smart Shopping and Sheri is as good as her word in sharing wonderful information with the reader. Sheri was at one time a well-known textile designer and collector and now sells fabulous things from her online Etsy shop, Living Textiles. Whether you want to go to a tempting textile sale in Michoacán, an indigenous market in Oaxaca, or a fair in the state of Chiapas, her new book will get you to some of the top textile venues in Mexico. The photos are terrific for studying the variety of hand-woven fabrics used in all sorts of indigenous dress. Regional differences in dyes, weaving, and dress are well-covered, and Sheri offers wise advice on everything from bargaining to laundering your acquisitions. This is a great starter book for sourcing textiles, both wearable and decorative, and I recommend it highly.

Meet Lydia Carey, the author of La Roma, the excellent new guide to Mexico City's Colonia Roma. La Roma (the neighborhood) is one of the truly hot spots in the city, filled with restaurants (and more restaurants!), galleries, street food, cantinas, pulquerías, mezcalerías, cozy little (and not so little) hotels, and up-to-the-minute modern shops. Lydia is a relative newcomer to the city and I was quite frankly surprised and delighted by the extraordinary scope of her research. She's done a superb job of scouting out the most interesting, most fun, most delicious of everything La Roma has to offer. If you're coming to Mexico City and want to explore the trendiest part of the city, you will want–nay, you will NEED this book. The book is bilingual English and Spanish–the cover means "Come right in!"

La Roma is organized by sections of the colonia (neighborhood), which makes it very easy to look up or walk the area, section by section, to see just what interests you. Whether you need a shoe repaired, need a street stand recommendation for tacos, want to buy wonderful fresh-baked bread, or you're thinking of buying a home, La Roma will point you in the right direction. It's terrific to have a bilingual guidebook dedicated to one of Mexico City's brightest and most entertaining colonias. Two thumbs up for Lydia and her book La Roma!

Lesley Téllez is the author of Eat Mexico, a book about the joys of Mexico City market stalls, food on the street, and more, featuring Lesley's updated recipes for classic street food and home cooking favorites. Lesley's personal story is about discovering her own roots; born in California into a Mexican-American family and raised on Cal-Mex food, Lesley moved to Mexico City when her husband's work brought him here in 2009. She quickly discovered that she knew almost nothing about the food of Mexico's interior, took a short course at a local cooking school, and started her own blog and her own Mexican food-oriented tour company. Lesley lived and wrote in Mexico City for about four years; when she moved back to the USA in 2013, she produced the book Eat Mexico. From her home in Queens, New York, she continues to direct a group of tour guides in Mexico. Photo courtesy Lesley Téllez.

Lesley's most impressive accomplishment is her zero-to-sixty zoom from neophyte to self-proclaimed expert. She writes with style, although not 100% accuracy, about a most complex subject. Her recipes look quite authentic to the casual observer, although many are simplified for cooks who might not have access to standard Mexican ingredients. Certainly we can't all follow Diana Kennedy's traditional methods and recipes that all but instruct us, "first you plant your corn". A good example of that simplification is her suggestion to use masa harina (corn flour) or even cornstarch to thicken atole (a thick hot drink with a corn masa [dough] base). It seems logical that not everyone who wants to prepare corn-based recipes has access to raw tortilla dough, and masa harina might well work as a short-cut thickener, but thickening atole with cornstarch gives the finished drink an unpleasant slippery texture; I wouldn't recommend that short cut. There are a number of similar conveniences in the recipes, created with the best of intentions for the modern home cook. Overall, Eat Mexico is a well-designed, well-organized cookbook that will get the user into the home kitchen to make Mexican food. It will be a start in learning about commonly eaten foods in Mexico City and its surroundings.

It's a month before the year-end holidays! You have plenty of time to order any or ALL of these books as gifts for that special someone on your list–and maybe even an extra of each for yourself. Enjoy!

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

26 de November de 2016
Pequeño Seúl in Mexico City :: Where to Eat in Mexico City’s Koreatown? Myeong Dong Guan!

For several years, I've asked friends about Korean food in Mexico City. We are fortunate to have a good-sized Korean community here. This is a cuisine I don't know but have wanted to experience and learn. Little did I know that my downstairs neighbor works in Zona Rosa (the pink zone), right in the middle of Pequeño Seúl (Little Seoul)–our very own Korea town–and often eats at the restaurant in the photo: Myeong Dong Guan. On a street I'd never heard of, in a neighborhood relatively unfamiliar to me, there was my goal: hiding in plain sight.

Page 1 of the four-page Myeong Dong Guan menu. Prices subject to change without notice. Click on any photo to enlarge it for a better view.

Page 2.

Page 3.

Page 4.

Since eating at Myeong Dong Guan, I've begun to educate myself a bit about Korean dishes. Here's what we ate–and for those who haven't tried Korean food, a short explanation of each.

Banchan might seem to be side dishes, but they are an integral and essential part of one's meal. Clockwise from the top left are soft, bland potato straws, gamja-salad (creamy potato salad), mildly spiced noodles, and spicy kimchi (fermented vegetable salad). Each of these was delicious in its own way, and each complemented the main courses we ordered.

Dolsot bibimbap, just about everyone's favorite dish from Korea. "Dolsot" is the stone pot in which the rice and vegetables are prepared.

Bibimbap simply means rice mixed with vegetables, meat, and chile. A freshly cooked runny-yolked egg usually goes on top. When your bibimbap is served, poke the egg yolk with a chopstick and mix everything together until your bowl looks like that in the photo. I'd eaten bibimbap before and after the first couple of bites, I thought it was just ho-hum. The bibimbap at Myeong Dong Guan is 180 degrees from ho-hum! I loved every delicious mouthful and so will you. I have read that for the best flavor, bimbimbap rice should be slightly crisp, toasty, and lightly stuck to the bottom of the pot. This rice was just like that.

Kimchi jjigae–in this case, stewed kimchi with firm tofu, scallions, broth, and big chunks of braised beef. The dish is spicy-hot, with a mixture of textures and flavors that dance in your mouth. Sra. Gloria told me that this is one of the most-loved jjigae (stews) in Korean cuisine. My companions, who are vegetarians, ordered it without knowing about the beef content–so guess who got to eat most of the kimchi jjigae! Next time–and there will be a next time!–I'll ask the kitchen to use more chile to make the stew even spicier.

Korean ramyeon, instant noodles very similar to Japanese ramen. At Myeong Dong Guan, the noodles are instant, but the broth and the rest of the ingredients for this soup are prepared in the restaurant. Ramyeon is traditionally prepared in a thin tin pot so that it heats up fast and stays hot. The kitchen poaches an egg in the broth, then the diner pierces it at table to mix with the noodles. Add chile sauce from the bowl on the table if you like a spicier broth.

The morning before going to Myeong Dong Guan, a friend knowledgeable about Korean food suggested that my neighbors and I try this dish: sundubu jjigae (spicy soft tofu stew with seafood). This was another big winner: the silkiness of the tofu, the spiciness of the broth, and the delicacy of the chunks of fish were all marvelous.

Sra. Gloria, the cook (and wife of the owner) at Myeong Dong Guan. She's a charming woman and as far as I can tell, a tremendously talented cook. When we had all but finished our comida (main meal of Mexico's day), she came to chat with us. The menu in her hands is not the menu from which we chose our meal! The menu she's holding includes the grilled meat categories that are offered at grill tables on the first floor of the restaurant. She took us upstairs to show us the rest of the restaurant. Even my neighbor, who has eaten countless times at Myeong Dong Guan, wasn't aware of this second menu. Another time when I dine with omnivores, we'll try the traditional grilled offerings for which Korea is famous. Raise your hand, whoever's ready for comida at Myeong Dong Guan!

Restaurante Coreano Myeong Dong Guan
Calle Oxford 28
Col. Juárez
Del. Cuauhtémoc
Ciudad de México
5511-5997

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

12 de November de 2016
The Spiritual Component of the Day/Night of the Dead in Mexico :: La Parte Espiritual del Día y Noche de Muertos en México

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."

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 a 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.

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.

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 30-plus 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.

A magnificent Purépecha ofrenda (in this case, a home altar) 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. 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.

Detail of the ofrenda casera (home altar) shown above. 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 altar and the rest in the kitchen to eat. The next day, the ones in the kitchen were fine, but the ones from the altar had no taste at all.'

Preparing a family member's ofrenda (altar) in the camposanto in the village of Arócutin, 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 Fé de la Laguna.

Come with me along the unlit road that skirts the Lago de Pátzcuaro: Lake Pátzcuaro. It's chilly 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.

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.

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.

"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."

One by one, grave by grave, golden cempazúchtles 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?

"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.

Waiting. Prayers. No me olvido de tí, mi viejo amado. (I haven't forgotten you, my dear old man.)

Next year, come with me.

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

5 de November de 2016
Del Plato a La Boca at MODO, Mexico City’s Brilliant Museo del Objeto del Objeto

MODO: the Museo del Objeto del Objeto (Museum of the Object of the Object), on the lovely corner of Calle Colima and Calle Córdoba, Colonia Roma Norte, Mexico City. The museum has no permanent exhibits; each temporary exhibit is normally on display for several months. Photo courtesy Animal Gourmet.

One might think "Museo del Objeto del Objeto" is a strange name for a museum, but consider how far beyond simply seeing an object the name and the museum take us. In the space of this very manageably sized museum, we are given the vision of each object exhibited in the context of its time, of its place, of its fellow objects, and in the context of the entire exhibit. In other words, we come away with the sense of the object of the object: the purpose and the grace of each. MODO shows us how these familiar objects both interpret and relate to our very lives.

The current exhibit, which opened on September 20, 2016, is perfect for all of you who love everything related to food and its preparation. Del Plato a La Boca (from the plate to the mouth) is entirely about the kitchen, its utensils, and its design. The earliest piece in the show is from the late 1800s; the most recent is as new as this year. This exhibition will run through February 26, 2017. Mark it on your calendar and don't miss it! All photos copyright Mexico Cooks! unless otherwise noted.

First: what does the title of the exhibit mean? Mexico is famous for its thousands of refranes or dichos–folky sayings. The title of the exhibit is part of one of literally hundreds about only the kitchen, the dining table, and the art of eating. The complete saying is, "Del plato a la boca se cae la sopa"–from the plate to the mouth, the soup spills. In other words, there is no such thing as a sure thing; from one moment to the next, things change.

Ana Elena Mallet, the internationally acclaimed curator of Del Plato a La Boca, looks justifiably delighted with the initial response to the show. The museum graciously invited Mexico Cooks! to a press conference and a private guided tour, held just hours prior to the exhibition's September 20th opening to the public.

Here's a very modern kitchen from 1950s Mexico. It's the first room of the exhibit and it excited everyone on the tour. It's enormously gratifying to see such a beautifully mounted exhibit, nothing overstated, nothing wasted, everything just so. Last week, a friend, a member of Mexico City's food world, told me, "This exhibit is so wonderful! I've been twice, I can just stand there and look at just a few things for an hour. I can't wait to go back again." I agree, and will go again soon.

Del Plato a La Boca features every aspect of the Mexican kitchen. Well-used, well-loved, cherished through generations, Mexico's utensils range from the tortilla press to the pressure cooker and from the upper crust to the garbage bin.

A late 19th-early 20th century handwritten family recetario (cookbook). The page on the left is a recipe for bread pudding made from pan corriente ('ordinary' bread); the page on the right is a recipe for meatballs with bread.

Part of a wall of various types of metal moulds: for gelatin both sweet and savory, cakes, cookies, ice cream, and candies. My favorites? See those two rabbits about a third of the way down from the top? Those!

A rare paperback 'people's cookbook' from the Compañía Nacional de Subsistencias Populares, known by its acronym, CONASUPO. CONASUPO, founded in 1961 as a Mexican parastatal entity with the goal of regulating prices–particularly for corn–to enable Mexico's most marginalized citizens to supply their families with the canasta básica (basic food basket). This cookbook featured recipes made with harina de maíz (corn flour). Other recetarios featured dried beans, fresh eggs, whole milk, dried fish, chiles, tender fresh early corn, and even desserts. CONASUPO operated its stores in Mexico's areas of deepest poverty. The government closed the agency in 1999, but subsequently morphed into a similar, if smaller, organization called DICONSA (Sistema de Distribuidoras Conasupo, S.A. de C.V.) It's highly unusual to see a cookbook from the CONASUPO era, much less a utilitarian cookbook with a lovely cover design–it's papel picado, in the deeply colorful rosa mexicano!

Even kitchen toys make an appearance in Del Plato a La Boca. Here, a miniature and obviously well-loved stove. My question: what's in the oven? It looks like something is cooking, doesn't it?

It's easy to see that many kitchen items travel across internationally boundaries: the old enameled coffee pot is ubiquitous, as are the glass jars. Other things, like the metal spice container marked canela (cinnamon) to the left on the top shelf, might be different from those where you live. And that charming nesting hen dish at the bottom? She's probably a foot long and eight inches high, made of clay, and completely Mexican.

I looked at this for quite a while without recognizing it for its utility. The first thought that came to my mind was, "it reminds me of Petite Maman, the spider sculpture by Louise Bourgeois…". But of course you know what it is: a juicer! What terrific design. Photo courtesy MODO.

Apart from the sheer joy of seeing Del Plato a La Boca, one of my day's highlight moments: an opportunity to talk and laugh for a few minutes with the award-winning and long-admired author of Like Water for Chocolate, Laura Esquivel. Ms. Esquivel formed part of the invited press conference's panel who discussed a bit of Mexico's culinary history prior to the museum tour. That panel included Ana Elena Mallet (the exhibit curator), Ricardo Muñoz Zurita (Mexico's most prominent food historian and restauranteur), and Ms. Esquivel. She has expanded the reach of her brilliant novel of early 20th century life and the kitchen along the Mexican border–her next book will be out in the not-too-far-distant future. We'll keep you posted.

Even the desk at MODO's exit featured the design of old-time milk bottles and their delivery crate, exquisite in their simplicity.

Don't miss Del Plato a La Bocas at the MODO. You believe there's plenty of time to get here: the exhibition is on until February 26, 2017. Just remember: from the cup to the lip, there's many a slip. Life changes in a heartbeat.

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

22 de October de 2016
Mexico Cooks! Tours–Fabulous Food, Marvelous Markets, and So Much More
So many of you are nearly fanatical–and rightfully so–about Mexico's artisan-made goods! The technique shown above, that incorporates hand-ground lacquers into beautiful designs and objects of all types, is famous in Michoacán. The very best examples are for sale for only two weeks a year. Let's go see!

In the "ABOUT" section listed on the front page of Mexico Cooks! (up there in the right-hand corner, where it's easy to miss), I make mention of the highly personalized tours I frequently give for small groups. Many of my readers have asked about planning a Mexico Cooks! tour for themselves and their friends. Today, I've succumbed to your requests for more information about making Mexico Cooks! tour happen.

Pulling into a Mexico City market with a truckload of newly cut cempazúchitl, pata de león, and nube–all flowers used during celebrations for Mexico's Día de los Muertos (Day of the Dead). Come tour with Mexico Cooks! and we might be able to pull into the market right behind a truck like this.

Mexico Cooks! has been all over this enormous country since first living in Mexico more than 35 years ago. Over all of that time, we've found a lot of hidden wonders, places rarely mentioned in guidebooks. For example, a huge popsicle marks the entrance to this way-off-the-beaten-path town. Why? We can take you there to find out!

Food–street food, market food, and restaurant food–makes up the majority of Mexico Cooks!' tours. These are tacos al pastor (shepherd-style tacos), loved by everyone and allegedly invented in Mexico City. Just tell the pastorero (the guy who prepares these), "Cuatro con todo, por favor," (four with everything, please), and get ready for a mix of flavors that no other meal provides. Chances are you'll want more than four!

This pale and luminous tile moon mural graces a fountain that is a must-see in Mexico City–we have to go!

Minimum group size is two people, and I can accommodate up to seven tour participants for a day trip, a few-days' trip, or a longer adventure.

All of the tours that I offer include the following:
- my undivided attention for the duration of your tour
- personalized tours to meet your special interests
- extensive pre-planning to maximize your experience on tour
- my 100% bilingual (English/Spanish) guide service
- Cost of all meals taken as a group including Cristina's meal(s)
Not included in the cost of your tour:
- air transportation costs to/from and within Mexico
- ground transportation to/from airports and/or bus stations
- hotel accommodations and tips to hotel personnel
- alcoholic beverages with meals or on your own
- all food and all beverages consumed at non-tour meals or during "on your own" time
- gratuity to Cristina (if you choose) at close of tour
Huitlacoche, freshly cut and ready to purchase at one of Mexico's most fascinating markets. During the course of several years, clients and market vendors alike have discovered that when Mexico Cooks! takes a group to the market, the magic starts. Expect plenty of tasting opportunities, tips on how to choose the best Mexican ingredients in the town where you live, and Cristina's tips on preparing Mexican dishes.

Do you see six varieties of fresh chiles? Prepare to learn the differences among them at any of Mexico's markets.

The myriad wonders of Mexico are too many to count, and too many to see in an entire lifetime. If you've been here and want more, the "more" that most tourists never see, Mexico Cooks! will meet your needs. Traveling with Mexico Cooks!, you have the opportunity to tailor-make the tour you want. Nothing is pre-packaged. Mexico Cooks! bases its tours on your ideas, your wants, your needs.

Dear readers, what you see is ONE taco de carnitas, prepared by the vendor for my clients as a taste of his wares. A taste. Just seeing the photo makes my mouth water. When can we go?

Does an upscale restaurant meal better suit your style? We know the best places in Mexico City, the state of Michoacán, and the state of Oaxaca. You will be rolling your eyes with delight.

If you have particular interests (artisan villages and handwork, churches and cathedrals, city and country markets [with or without a cooking class!], traditional Mexican food and ingredients in all their regional varieties, restaurants small and large, special fiestas and religious celebrations, and small regional museums, to list a few), Mexico Cooks! can show you more than you've dreamed of finding.

During this market tour in Michoacán, my clients learned about and, for the first time, tasted a fruit they'd never seen before: the mamey. They loved it, and if this will be your first time trying it, so will you.

Many of Mexico Cooks!' tours are focused on Mexico's high-altitude Central Highlands, where the weather is nearly always temperate: balmy and sunny during the day and refreshingly cool during the evening hours. The best times for touring are mid-June through February. March through late May are often uncomfortably warm and dry for daytime touring. Come discover the cool joy of central Mexico in the summer.

During a Mexico City tour, we ran into Frida Kahlo–well, actually Frida Kallejera (uniquely-spelled street Frida)! If we're lucky on your tour, we'll see her again.

There's a market in Oaxaca that will just plain knock your socks off: colors, fragrances, sounds, the works, all are love at first sight. It's my favorite market in all of Mexico, and I suspect you'll feel the same way.

Just wait! With one turn of your head, you'll see the most unexpected things! There's no place like Mexico–and no tour like a Mexico Cooks! tour. Email me at patalarga@gmail.com to start making your plans.

Buen viaje–Mexico Cooks! te espera! (Have a great trip–Mexico Cooks! is waiting for you!)
15 de October de 2016