Category: Food and Drink

  • El Ex-Convento de San Francisco de Asís (The Former Monastery of St. Francis of Assisi), Tzintzuntzan, Michoacán

    Patio Ex-Convento con Pirul
    The sun-filled inner patio of the Ex-Convento de San Francisco de Asís (former monastery of St. Francis of Assisi) in Tzintzuntzan, Michoacán.

    Twenty-seven years ago, Mexican friends took Mexico Cooks! to Tzintzuntzan for the first time.  We toured the crafts market, the pottery market, the church atrium, and its three churches.  That day, for the first time, we visited the 17th Century Christ figure known as the Santo Entierro (the Holy Burial). 

    Santo Entierro
    The legendary Santo Entierro is displayed in a glass coffin.  The faithful believe that his limbs continue to grow.  At the left-hand end of the coffin, the extension added for his feet has a US bill taped to the glass; there is more US and Mexican currency inside the coffin, along the lower front edge.  The figure's toes are once again reaching their limits.

    After visiting these sites, my companions guided me to the Ex-Convento de San Francisco de Asís.  We briefly toured the patio, where the walls, decorated with unfortunately deteriorating 18th Century catechetical frescoes, amazed me.  Over the course of nearly 30 years, I've visited the Ex-Convento many, many times, especially to see the frescoes.  

    Renovación Exterior
    These are the partially restored portales (colonnades) which enclose an inner garden of the Ex-Convento.  Construction lumber braces the arches on all four sides of the building.

    Within the last few years, the Ex-Convento has begun renovation.  The monastery building, designed and initiated in 1530 by Spanish architect (and Franciscan friar) Fray Pedro de Pila, has fallen into disrepair over the last 450 years.  Currently owned and managed by the community of Tzintzuntzan (including Father Serafín Guzmán Rivera, the parish priest; Abel Martínez Rojas, the mayor, and a counsel of townspeople headed by the Secretario del Consejo, Profesor Filiberto Villagómez Estrada), the Ex-Convento is being restored little by little as funds for the work are collected.  Suffice it to say that collections are slim in this rural Mexican town.  A Mexican foundation, Adopte Una Obra de Arte (Adopt a Work of Art), is making it easier for both small and large donors in Mexico and the rest of the world to be aware of and help pay for this important restoration effort, among other efforts on behalf of other historical sites.

    San Francisco de Asís
    This 16th Century statue of St. Francis of Assisi stands in the entrance to the Ex-Convento's cloister.  The Franciscan order opened the Ex-Convento de San Francisco in Tzintzuntzan; it was the first monastery in the state of Michoacán.

    Techo de Alfarje
    Alfarje–openwork wooden Moorish panels built by the early Spanish settlers–decorate the four corners of the cloister ceiling.  The alfarje is in the process of restoration.

    Santo en Entrada
    Restoration of the frescoes around the cloister is a slow and costly process requiring expert attention.  Rather than re-paint missing parts of the frescoes, only the remaining portions of the paintings are restored as they are uncovered.

    Sacramento Matrimonio
    Seven catechetical panels, originally painted in the 16th Century, depicted the sacraments of the church.  Three panels remain; this fresco represents the sacrament of marriage.  The 16th Century frescoes were over-painted in the 18th Century, as you can see by the participants' dress.

    Sacramento Santos Oleos
    The sacrament of Holy Oils.  These frescoes were painted to offer visual illustration of some tenets of the Roman Catholic Church to indigenous people who could neither read nor write, whether their own language or the Spanish of the conquistadores.

    Sacrament Extreme Unction
    The sacrament of Extreme Unction.

    Mexico Cooks! was astounded to learn that the Ex-Convento restoration consists of far more than the cloister, the colonnades, and the frescoes.  When Secretario del Consejo Filiberto Villagómez Estrada and volunteer docents Victoria María Moreno and Patricia Gabriel Prado opened an unnoticed door, our jaws dropped to see the partially restored kitchen, refectory, and upstairs hallways of the original building.

    Refectorio y Cocina 2
    Decorated with beautifully hand-made Tzintzuntzan cups, plates, and pots, the kitchen takes on a magical aspect as golden early afternoon sunlight pours in its windows.

    Nicho con Platos
    A kitchen wall niche filled with simple, richly glazed Tzintzuntzan cazuelas, some filled with deep maroon dried chiles, basks in the glow of sunlight.  These rooms, elegant and austere, are not usually open to the public, as their contents have not yet been classified.

    Ramo de Flores
    Locally grown fruits and alcatraces (calla lilies) grace this low table surrounded by painted rush-seat chairs.  Burnished and painted ollas de barro (clay cooking pots) rest on the floor to the right.

    Ventana, Victoria y Paty
    Patricia Gabriel Prado (left) and Victoria María Moreno (right), volunteer docents, guided Mexico Cooks! through the cloister level of the Ex-Convento.  They are wearing women's ropa típica (typical clothing) for a Purhépecha fiesta.  Their long aprons are intricately hand-embroidered in cross stitch, as are their blouses.

    Sixteenth Century Doors
    Dating to the 16th Century, these wooden doors lead to the monastery's original refectorio (dining room).

    If you are planning an event in this part of Mexico–a private party, a wedding, a meeting–the rooms of the Ex-Convento are available for rent.  All rental stipends are donated to Adopte una Obra de Arte for the continuing restoration of the building.  Please email Mexico Cooks! if you'd like to contact the Foundation.

    Adopte una Obra de Arte maintains a Spanish-language website where you can see all of the restoration work supported by the organization: Adopte una Obra de Arte.

    We are grateful to Secretario del Consejo Profesor Filiberto Villagómez Estrada and Lic. Tania González Mendoza, Coordinadora del Centro Cultural Comunitario "Tzintzuntzan", for their kind permission to visit and photograph the Ex-Convento de San Francisco de Asís.  Mexico Cooks! sincerely hopes that our readers will take a serious interest in the continuing restoration of this 16th Century work of art and architecture.

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

  • Fiestas del Señor del Rescate in Tzintzuntzan, Michoacán

    Entrada al Templo
    The entrance to the Templo de San Francisco (St. Francis Church), Tzintzuntzan, Michoacán, during the February 2009 fiestas patronales (patron saint's festivities) honoring El Señor del Rescate (the Lord of Rescue).

    The indigenous community from four regions of Michoacán (the Zona Lacustre [Lake Pátzcuaro Zone], Cañada de los 11 Pueblos [the Ravine of the Eleven Towns], Ciénega de Zacapu [marshlands of Zacapu], and the Meseta Purhépecha [Purhépecha tablelands]) arrives each year during the week prior to Ash Wednesday to give homage to their patron, El Señor del Rescate (the Lord of Rescue).  Not only do the Purhépecha gather from the four regions, people come from as far as Monterrey in Mexico's north to Oaxaca in Mexico's south.  Cars and trucks with license plates from neighboring and distant Mexican states park side by side next to vehicles from Texas, California, Minnesota, Virginia, New York, and a dozen other states north of the USA border.

    Limas Tzintzuntzan
    Bishop Vasco de Quiroga and other 16th Century Spaniards are credited with introducing limas to Mexico and Michoacán.  Notice the round shape of this citrus fruit and the nipple of skin at its blossom end.

    Fiestas Señor del Rescate 2009
    In the Atrio de los Olivos, crowds picnic, dance, and buy or sell artesanías (arts and crafts) and regional foods in the shade of ancient olive and cypress trees. 
     
    The Atrio de los Olivos (Atrium of the Olive Trees) of Tzintzuntzan's Templo de San Francisco, ordinarily a
    peaceful, meditative, park-like setting, fills with the biggest
    home-grown excitement of the year.  Booths with traditional regional foods, particularly tamales de trigo (wheat and piloncillo [brown sugar] tamales, similar in taste and texture to bran muffins) and limas (a citrus fruit virtually unknown outside Latin America).  Sweet, not sour; round, not oval, the lima can be eaten out of hand or squeezed to prepare agua fresca de lima.

    Señor del Rescate
    El Señor del Rescate: Tzintzuntzan's venerated Lord of Rescue.  The original 16th Century painting burned in a church fire in 1944.  It's said that the paint colors of this painting, a copy, are taking on the deep burnished tones of the original painting.

    From the 16th to the late 19th Century, St. Francis of Assisi (the patron of the Franciscan order) was celebrated as the patron saint of Tzintzuntzan.  Late in the 1800's, the church sacristan found an old painting of Jesus hidden away in storage.  The town was under siege by a measles epidemic, and the sacristan begged permission to make a vow: if prayers to this image of Jesus put a stop to the epidemic, the sacristan himself would throw a town party, a huge party, in gratitude for the granted favor.  That party is today's Fiesta del Señor del Rescate, still going strong after more than 100 years.

    The fiesta is what's known in liturgical terms as a 'movable feast'.  It's celebrated during what is known in other towns across the world as Mardi Gras or Carnaval–the last blowout party before Ash Wednesday and the abstinence of Lent's forty days.  Here in rural Michoacán, El Señor del Rescate takes precedence over Carnaval.

    Ollas de Barro, Tzintzuntzan
    These traditional Tzintzuntzan clay pots, for sale at the fiesta, are for cooking beans.  Look closely and you can see Mexico Cooks!' pink blouse reflected in the pots' high glaze.

    Cazuela
    This huge, thick cazuela de barro (clay cooking vessel) measures approximately 45 centimeters (18") across the top, plus the handles.  The cazuela came home with us and is already on display in our kitchen.

    Drummer
    Before we even entered the church atrium, we heard the joyous sounds of a band.  The music, from classical to the most current Mexican pop favorites, plays nearly non-stop for three days or more.  It's tempting to stop and listen before going to the church, but as we heard a woman say to her adolescent children, "Primero le echamos una visita y después venimos a escuchar la música!" ('First we pay him a visit [to El Señor del Rescate] and then we come listen to the music!') 

    All of the bands are paid by contributions from various members of community organizations, including two groups paid by the local government offices.  Traditionally, about a month before the events, the parish priest names several couples as a commission to help oversee the fiesta; these couples must have been married for 25 years before the current year's fiesta.  In addition, townspeople who live 'away'–usually in the United States–send dollars to offset the cost of other bands and general costs.

    Gorditas de Nata en el Comal
    The fragrance of gorditas de nata (cream hotcakes, about 3" in diameter) baking on a comal (griddle) is all but irresistable.  Delicious cream, sugar, and vanilla cakes, combined with the magic of a sun-dappled afternoon at a fiesta, always make Mexico Cooks! stop to get'em while they're hot.

    Little Girls
    These little girls had to be wheedled, but ultimately they let Mexico Cooks! take their picture.  They're dressed for la Danza del Señor del Rescate, which represents the fight between good and evil.  The dance features a number of characters: queens, angels, and demons.  Traditionally, girls wear beige, yellow, or white dresses, a red cape (which represents the robe Christ wears in the painting), and a crown.  The devils, of course, represent evil.  The angels represent a barrier that the devils can't pass.  During the dancing, the devils jump out at the crowds to make jokes and scare children.

    Feligreses

    All day, every day of the fiesta, bells ring in the church to keep evil forces away.  Hundreds of devoted pilgrims–some creeping the length of the church's center aisle on their knees–enter the Templo de San Francisco to give thanks, to ask for a personal miracle, or to be blessed by a crown placed on their heads with a prayer.  The crowns represent both the blessings of Christ who has rescued the faithful and a petition for redemption.

    We'll surely go back next year to Tinztzuntzan's Fiestas del Señor del Rescate.  Plan to join Mexico Cooks! in celebrating these traditions.

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

  • Feliz Aniversario (Happy Anniversary) to Mexico Cooks!

    Dulce Corazón 2
    Sweetheart, you are my passion–I love you! 

    Mexico Cooks! celebrates its second anniversary this week.  Two years seems on the one hand to be just a blink in time.  On the other hand, we feel like we've known you forever.  This week is a rerun of some of our favorite photographs, along with links to the posts where they originally appeared.

    Young Beauty
    This beautiful child from Uruapan, Michoacán, originally appeared on April 14, 2007.

    Pan con Cafe
    Pan dulce mexicano (May 5, 2007) is one of Mexico Cooks! most-viewed photos. 

    Pareja Calavera Morelia
    Day of the Dead in Morelia (November 24, 2007).

    Tamales de Zarza
    Tamales, tamales, and more tamalesDecember 22, 2007.  The blackberry tamales in the photo are sweetly delicious for dessert or breakfast.

    Hamacas 2
    Hammocks swinging in Chiapas, April 12, 2008.  Several weeks before and after this date were devoted to San Cristóbal de las Casas and its surrounding area.

    Chololo Birria y Frijolitos
    The three-article series about Mexico Cooks!' adventures in Guadalajara with the newspaper El Mural (June 21, 28, and July 5, 2008) was filled with recipes and fun.

    Chiles Multicolores
    The Feria del Chile in Queréndaro, Michoacán.  We'll be going back in August or September 2009.

    Gorditas de Frijolitos
    Mexico Cooks! is already eager for the VI Encuentro de Cocina Tradicional de Michoacán–and it's not until December 2009.  Revisit the V Encuentro, held in December 2008, for a taste of what's to come.

    We're so greatful to all of Mexico Cooks! readers.  From the first article in February 2007 to the honor of being named #1 Food Blog in the World by the illustrious Times of London, you've given us your time, your loyalty, and your comments.  The next year will be filled with all the best of Mexico–because, we all know, Mexico Cooks!

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

     

  • Los Reyes Magos to La Candelaria: Cake and Tamales!

     

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

    Every January 6, the Feast of the Three Kings, Mexican families enjoy a rosca de reyes.  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), it's a great winter treat.

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

    Here in Morelia, Michoacán, bakers prepared a monumental rosca for the whole city to share.  The rosca contained 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, measured 2000 kilometers in length!  Baked in sections, the gigantic rosca was the collaborative effort of every single bakery in the city.  For the twelfth year, the city government as well as grocery wholesalers joined together to see to it that the tradition of the rosca continues to be a vibrant custom.

    Niño
    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 contains at least one niño; larger roscas can hold two, three, or more.  Morelia's giant rosca contained 10,000 of these 1 1/2" tall 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, 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. 

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

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

  • Magia Navideña in Mexico City: Christmas Magic!

    Fiestas Monumento
    El Monumento a la Revolución, not far from Parque Alameda in Mexico City's Centro Histórico.

    Mexico celebrates the Christmas season for nearly two months.  South of the border, Christmas lasts from December 16 (the start of the nine-day pre-Christmas posadas), blossoms into December 25, journeys on to the the Día de los Reyes Magos (Day of the Three Kings) on January 6, and ends on February 2 (the Feast of La Candelaria) with a fiesta featuring tamales, atole, and a ceremony at home in which the beloved Niño Dios is sung to and carefully tucked away until next season.

    When Mexico Cooks! was in the Distrito Federal (Mexico's capital city) just before Christmas, we wanted to visit the enormous fiesta
    that takes place at the Monument to the Revolution.  Games, booths,
    food, children's rides, and the newest addition to Mexico's panoply of
    saints–Santa Claus!–were paradise for children and parents.  And of
    course Mexico Cooks!, the biggest kid on the block, had a blast.

    Fiestas Navideñas 3
    Blancanieves (Snow White) and the Seven Dwarfs flank Santa himself in one of the many photographers' booths at the fiestas.

    Fiestas Navideñas 1
    A Ferris wheel!  A carousel!  Lights!  Action!  The fiestas are especially fun in the evening when the crowds are out.  It's every child's idea of glory.

    Fiestas Simpsons
    The many photographers' booths feature every cartoon character you know, all celebrating along with Santa and beckoning you to have your picture taken.  After all, it's Christmas!

    Bella Navideña
    A twinkly tiara and a pink butterfly painted on her face made this little beauty a princess for the night.

    Fiestas Familia
    This Christmas Eve scene features only Santa and his reindeer. Santa Claus has proliferated all over Mexico, although on Christmas, many children receive just one gift from el Niño Dios.  If children receive other gifts, those come on January 6, from los Reyes Magos.

    Fiestas Navideñas 5
    Globos de Santa Claus (Santa's head balloons) were a little startling as they drifted toward us, disembodied and surrealistic in the darkness.  There really is a vendor holding the pole.  Really.

    Fiestas Navideñas 4
    Pink reindeer, Winnie the Pooh, and Jiminy Cricket team up with Santa.  After December 25 and until January 6, los Reyes Magos take Santa Claus's place in all the photo booths.

    Fiestas Tiaras
    Which diadema (tiara) will it be: pink and white rabbit ears, hearts, kitten ears, or pure sequin sparkle?  This booth also sold pestañas y bigotes–glamourous fake eyelashes framed in glitter and big black mustaches, for less than ten pesos each!

    Fiestas 6 Santa
    This Santa got up from his rocker and asked if Mexico Cooks! had been good this year.  Ahem.  Mexico Cooks! is always good.

    Fiestas Navideñas 2
    With a longing backward glance at the thrilling lights and spinning rides of the Fiestas Navideñas, we reluctantly headed home to rest.

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

  • Down Memory Lane: Mexico Cooks!’ Five…No, Six Favorite Platillos Mexicanos (Mexican Main Courses) from 2008

    Mexico's Best Shrimp Cocktail
    Mexico's best shrimp cocktail, at Guadalajara's Tianguis del Sol, July 2008.  Mexico Cooks! has traveled, lived, and eaten in 28 of Mexico's 31 states–plus the Distrito Federal–and has never eaten a better coctel de camarán.  Here's the link to the Mexico Cooks! article.

    Enchiladas Placeras Antes
    Enchiladas placeras (plaza-style enchiladas), Pátzcuaro, Michoacán.  This heaping platter full of enchiladas, potatoes, carrots, chicken breast, chiles, and cheese is addictive from the first bite.  Mexico Cooks! shared this big-enough-for-two plate of food with a friend as often as possible during 2008.  Read all about it here .

    Chiles Chilaca
    Chiles chilacas were Mexico Cooks!' biggest treat for the month of September.  Go with us again to Queréndaro's chile fair.

    Restaurante Botanas
    Mexico Cooks! loves everything on the menu at Fonda Marceva in Morelia.  What will it be: aporreadillo, toqueras, frijolitos con queso, pipián, or all of the above?  Take five or six people and enjoy the buffet, a taste of the restaurant's many specialties.

    Langosta de la Costa
    A succulent treat during December: Pacific lobster from the port of Lázaro Cárdenas.  Sweet, tender, and delicious, these deep-fried lobsters were the hit of December's V Encuentro de Cocina Tradicional de Michoacán.

    Quesadillas Fritas
    Close to home and inexpensive, La Inmaculada Concepción is just the place for a down-home Mexican supper.  Just seeing the photo of these quesadillas fritas (fried quesadillas) makes our mouthes water.

    Mexico Cooks! hopes you've enjoyed this eating adventure through 2008.  If you'd enjoy an on-site eating adventure, look here: Tours.

  • Feliz Año Nuevo (Happy New Year), Mexican Style

    Chonitos amarillos
    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 indicates a New Year's wish for an exciting love interest!

    Superstition or not, many 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.

    Grapes

    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 one 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 hour!

    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–to family and friends with the same wish.

    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, and we all traveled far and wide during the new year that followed.

    Chonitos rojos
    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 in 2009!

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

    Top 10 Food Blogs from Around the World

    London Times Online Logo

    TOP 10 FOOD BLOGS

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

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

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

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

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

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

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

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

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

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

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

     

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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