Category: Mexican Holidays

Chiles Rellenos en Nogada, El Rey de los Chiles :: Stuffed Chiles in Walnut Sauce, The King of Chiles
Chile en nogada (chile poblano stuffed with a seasonal filling and topped with fresh walnut sauce, chopped parsley, walnut meats, and pomegranates), as served by chef Juan Cabrera Barron at Fonda Fina, Mexico City, August 21, 2017.

Freshly harvested nuez de castilla (walnuts), an essential for seasonal chiles en nogada. Photo courtesy El Sol de Puebla.

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

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

This festive dish is traditionally served on September 15 or 16 in honor of Mexico's Independence Day, though it is popular anytime from late July through October. During late July, August and September in the highlands of Mexico, particularly in Mexico City and Puebla, vendors wander tianguis (street markets) and other markets, selling the clean, white meats of nuez de castilla. It is important to use the freshest walnuts possible, as they produce such a creamy, rich sauce that it is worth the effort to buy them peeled or peel them oneself. Yes, the recipe is time-consuming…but you and your guests will jump up and shout "VIVA!" when you've licked the platters clean.

Ingredients

For the meat:
- 2 pounds beef brisket or other stew meat or 1 pound ground beef and 1 pound ground pork
- 1 small white onion, quartered
- 2 large cloves garlic
- about 1 Tbsp sea salt
For the picadillo (filling):
- 4 Tbsp safflower or canola oil
- the shredded or ground meats
- 1/3 cup chopped white onion
- 3 large cloves garlic, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cloves
- 3 heaping Tbsp raisins
- 1 or 2 chiles serrano, finely minced
- 4 Tbsp chopped fresh walnuts
- 4 Tbsp slivered blanched almonds (optional)
- 2 Tbsp finely diced biznaga (candied cactus, optional)
- 1 fresh pear, peeled and chopped
- 1 apple, peeled and chopped
- 4 ripe peaches, peeled and diced
- 3 Tbsp Mexican pink pine nuts. Substitute white if you aren't able to find pink.
- 3 large, ripe tomatoes, roasted, peeled and chopped
- sea salt to taste
Fully mature chiles poblano, picked fresh in Tehuacán, Puebla.

Green chiles poblano are normally used for chiles en nogada. These have been roasted and peeled and are ready for stuffing.

For the chiles:

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

For the nogada (walnut sauce):
- 1 cup fresh walnuts
- 6 ounces queso de cabra (goat cheese), queso doble crema or standard cream cheese (not fat free) at room temperature
- 1-1/2 cups crema mexicana or 1-1/4 cups sour cream thinned with milk
- about 1/2 tsp sea salt or to taste
- 1 Tbsp sugar
- 1/8 tsp ground cinnamon
- 1/4 cup dry sherry (optional)
Remove the arils (seeds) from a pomegranate. We who live in Mexico are fortunate to find pomegranate seeds ready to use, sold in plastic cups.

For the garnish

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

Preparation:

Cut the meat into large chunks, removing any excess fat. Place the meat into a large Dutch oven with the onion, garlic, and salt. Cover with cold water and bring to a boil over medium-high heat. Skim off any foam that collects on the surface. Lower the heat and allow the water to simmer about 45 minutes, until the meat is just tender. Take the pot off the stove and let the meat cool in the broth. Remove the pieces of meat and finely shred them.

If you are using ground meats, the above step is unnecessary. Simple brown the ground meats and then add the rest of the ingredients under the heading "picadillo" (above).

Candied biznaga cactus. Do try to find this ingredient in your local market. There isn't an adequate substitute, so if you don't find it, leave it out.

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

Beautifully home-prepared chiles en nogada, as presented several years ago at a traditional food exhibition in Pátzcuaro, Michoacán.

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

At least three hours in advance, put the walnuts in a small pan of boiling water. Remove from the heat and let them sit for five minutes. Drain the nuts and, when cool, rub off as much of the dark skin as possible. into small pieces. Place the nuts, cream cheese, crema, and salt in a blender and purée thoroughly. Stir in the optional sugar, cinnamon, and sherry until thoroughly combined. Chill for several hours.

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

Chile en nogada as served at Restaurante Azul Histórico, Mexico City.

Chile en nogada as served at Restaurante Pasillo de Humo, Mexico City.

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

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31 de July de 2021
Mexico Cooks! Ignores Her Mother :: La Nueva Viga, the Second Largest Fish Market in the World

Mexico Cooks!' mother, circa 1980. She tried her best to give me good advice, but I was often loathe to listen.

In November 1969, she suggested that the March on Washington, against the war in Vietnam, might be overcrowded. I went anyway, and it was packed–but the experience was entirely worth being smooshed like a sardine in a can.

Over the course of several years, she warned me about wanting to do battle with the New Year's Eve crowds in New York City's Times Square. Although the idea of squeezing in still piques my interest, I haven't been there yet.

My mother didn't know about Mexico City's wholesale fish market, La Nueva Viga, but had she known, she would have insisted that Viernes Santo (Good Friday) was not the day to go. This photo, taken on Good Friday 2017, barely does justice to the incredibly jammed aisles at La Nueva Viga, Latin America's largest fish market and the second largest fish market in the world. Only the Tsukiji fish market in Tokyo, Japan, surpasses the volume of fish and seafood sold annually at La Nueva Viga. The Tsukiji market averages 660,000 tons of fish and seafood in yearly sales; La Nueva Viga racks up around 550,000 tons. I think 549,000 tons must sell just on Good Friday, the last Lenten day of abstinence from meat. See that short-ish person in red in the middle of it all? That's me, squished.

The main entrance at La Nueva Viga is on Prolongación Eje 6 Sur, Colonia San José Aculco, Iztapalapa. The facility extends over nearly 23 acres (9.2 hectares), with 202 wholesale warehouses, 55 retail warehouses and 165 sellers in total. On any given ordinary day, the market receives between 20,000 to 25,000 customers, mostly restaurant owners in Mexico City and the areas immediately around it. On Good Friday, the clientele is mainly retail: home cooks looking for bargain fish and seafood for the Friday before Easter. Both fish and good prices abound and it seems like half the city is there to buy–what a challenge!

On Good Friday 2017, friends Rondi Frankel, Magdalena Mosig, and I made the trek to La Viga. Rondi drove and Magdalena acted as our guide; she at one time owned a restaurant and always bought fish and seafood at the market. It was a great treat–not to mention an enormous help!–to have her show us the ropes. From my street, south of Mexico City's Centro Histórico, the trip to La Viga took about 45 minutes. Because it was Good Friday, there was no traffic at all until we were close to the market–and then–yikes! Bumper to bumper, several lanes of near-parking lot, hundreds of street vendors of everything from cold bottled water to kites, partial sleeves (wrist to above the elbow) to wear while driving so your arm doesn't get sunburned, thin, crisp, sweet fried morelianas (a kind of cookie), chewing gum, single cigarettes, bags of ready-to-eat mango with chile, limón, and salt, soft drinks, straw hats–anything at all that a person might want.

The massive parking lots for La Viga were completely filled, so we drove a couple of blocks past the fish market and found a private lot. Once we were finally at the market, we sloshed through salty puddles, thousands of fish scales flying through the air, and the ear-jangling clang of huge knives hitting long fish-cleaning tables. Then up a few stairs and we were smack in the middle of the jostling, shoving crowds, pushing between rows of vendor stalls.

Extra-jumbo shrimp! That's Rondi's normal-size adult hand, for comparison. Each shrimp measured approximately 8" long with the head on. The price? $280 pesos (approximately $15 USD) per kilo–or $8.00 USD per pound. If I had to guess, I'd say these huge shrimp are about 4 or 5 to the pound.

Beautiful, fresh, and enormous huachinango (red snapper) were everywhere. These measured about two feet long–great big ones!–and looked fresh as the morning. According to the sign, they were caught in the waters off the state of Veracruz, on the southeastern Gulf coast of Mexico. The darker fish to the left are mojarra (sea bream, a salt-water fish related to the perch), delicious but very bony.

Another vendor displayed his mojarra wit
h the gill flap raised. It's easy to see by the condition of the gill that the fish is wonderfully fresh. This is exactly how a gill should look when you're buying: firm and pink.

Many vendors had huachinango for sale; these were offered at a booth farther down the aisle from the first photo of huachinango. You can tell by the condition of the eye that this lovely fish was freshly caught. The eye is shiny, not sunken into the head, and full of light. My only hesitation in buying a fish was the length of time that I would be carrying it around in a bag prior to getting it home and into the refrigerator: too long in the very warm Mexico City springtime weather.

The smallest of these almeja gallo (rooster clams, at the rear) carried a sign reading, "For soup". Their price was $20 pesos (about $1.40 USD) per kilo. As the sizes increased, the prices increased. The most expensive were the ones on the right, at 35 pesos the kilo.

Look at this incredible tower of live blue crabs, tied up with reeds! Mexico Cooks! has always seen blue crabs in retail markets, always quite dead, so it was wonderful to discover that they actually arrive at La Viga still alive and kicking.

[youtube=https://www.youtube.com/watch?v=j-bSv1XADag&w=420&h=315]
Proof positive! Watch these babies wiggle! The first thing that crossed my mind to prepare was a big platter of Chinese blue crabs in black bean sauce.

Fresh red octopus, piled high. $245 pesos the kilo.

Spanish mackerel.

These are langostinos–where you live, they may be known as crayfish (although they are a completely different species).

Oysters: piled-up huge costales (in this case, open-weave polypropylene sacks) of oysters. Oysters are sold by the costal, or shucked in their liquid in plastic bags as long as your arm, and also in smaller containers for home consumption. Some oysters come from the southeastern Mexican states of Tabasco and Campeche; others come from the Pacific Coast states of Baja California and Sinaloa. Mexico is the fourth-largest producer of oysters in Latin America. These particular oysters were for sale at $150 pesos the sack. "Isn't that about $8.00 USD?" Why yes, it is.

Oysters, ready to eat. Served with fresh Mexican-grown limones (Key limes), a dozen cost 100 pesos at this sit-down restaurant in La Viga.

What would Mexican seafood be without a bottled table salsa to season it–along with limón and maybe a wee pinch of salt? What we see here is a small selection of the hundreds of salsas from which to choose.

And truly, it wouldn't be right to serve seafood without a splash of home-made salsa bruja: witches' sauce! I keep mine on my counter and top it off with more vinegar as needed. The salsa is a mixture of vinegar with onion, garlic, carrot strips, bay leaf, rosemary, split-open chile (I use serrano), oregano, a couple of cloves, salt, and pepper. Stuff all the vegetables and herbs into an empty wine bottle, fill with vinegar, cork, and allow to sit for several days. Voilà, salsa bruja!

The next time I go to La Nueva Viga, I will abide by what my mother surely would have advised: go on a day when half of Mexico City isn't there! You come, too–we'll have a marvelous time!

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6 de March de 2021
Meatless Mexican Meals for Lent :: Comida Sin Carne Durante la Cuaresma

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

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

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

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

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

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

Beautiful fresh romeritos at a market in Morelia, Michoacán.

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

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

Caldo de habas secas (dry fava bean soup), delicious and thick even though meatless, warms you up from the inside as if your days are still frigid at the beginning of Lent. Easter Sunday marks the end of Lent; this year, Easter falls on April 4.

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

Capirotada (kah-pee-roh-TAH-dah, Lenten bread pudding) is almost unknown outside Mexico. Simple to prepare and absolutely delicious, it's hard to eat it sparingly if you're trying to keep a Lenten abstinence! This photo shows capirotada as served by Carmen Titita Ramírez Degollado at the El Bajío restaurants in Mexico City.

Every family makes a slightly different version of capirotada: a pinch more of this, leave out that, add such-and-such.  Mexico Cooks! prefers to leave out the apricots and add dried pineapple. Make it once and then tweak the recipe to your preference–but please do stick with traditional ingredients.

At left, Mexican canela (long cinnamon sticks). At right, dark raisins. You'll need both of these for preparing capirotada.

Two different sizes of cones of piloncillo (raw brown sugar). For making capirotada, you'll want the bigger cones.

Pan bolillo (dense white bread), Tangancícuaro, Michoacán. Photo courtesy Silvia Sánchez Villegas.

CAPIROTADA (Mexican Bread Pudding for Lent)
Ingredients
*4 fresh bollilos, in 1" thick slices–after you slice the bread, dry it in a slow oven
5 stale tortillas
150 grams pecans
50 grams prunes
100 grams raisins
200 grams peanuts
100 grams dried apricots
1 large apple, peeled and sliced thin
100 grams grated Cotija cheese
Peel of one orange, two uses
*3 cones of piloncillo (Mexican brown sugar)
Four 3" pieces of Mexican stick cinnamon
2 cloves
Butter
Salt

*If you don't have bolillo, substitute slices of very dense French bread. If you don't have piloncillo, substitute 1/2 cup tightly packed brown sugar.

A large metal or clay baking dish.

Preparation
Preheat the oven to 300°F.

Spread the dried bolillo slices with butter. Slightly overlap the tortillas in the bottom and along the sides of the baking dish to make a base for the capirotada. Prepare a thin syrup by boiling the piloncillo in 2 1/2 cups of water with a few shreds of cinnamon sticks, 2/3 of the orange peel, the cloves, and a pinch of salt.

Place the layers of bread rounds in the baking dish so as to allow for their expansion as the capirotada cooks. Lay down a layer of bread, then a layer of nuts, prunes, raisins, peanuts and apricots. Continue until all the bread is layered with the rest. For the final layer, sprinkle the capirotada with the grated Cotija cheese and the remaining third of the orange peel (grated). Add the syrup, moistening all the layers little by little. Reserve a portion of the syrup to add to the capirotada in case it becomes dry during baking.

Bake uncovered until the capirotada is golden brown and the syrup is absorbed. The bread will expand as it absorbs the syrup. Remember to add the rest of the syrup if the top of the capirotada looks dry, and reserve plenty of syrup to pour over each serving.

Cool the capirotada to room temperature. Do not cover until it is cool; even after it is cooled, leave the top ajar.

Try very hard not to eat the entire pan of capirotada at one sitting! Photo courtesy Heraldo México.

A positive thought for this Lenten season: give up discouragement, be an optimist.

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27 de February de 2021
El Niño Dios, the Christ Child on the Feast of La Candelaria: Candlemas Day in Mexico

Much of this article was originally published in very early February 2016. Due to COVID-19, we are currently unable to visit markets and other venues as we would like–here in Morelia, Michoacán, as well as in most of Mexico, we are prohibited from making other than essential trips to stores other than for food shopping, buying medicines/doctors' appointments, and taking care of other absolutely necessary business. This article and its accompanying photographs have been enormously popular and I thought you would like to re-visit them. Stay well.

Niños Dios: one Christ Child, many colors: ideal for Mexico's range of skin tones. The sizes range from that of a child approximately two years old (at the top) to tiny infants measuring just three to four inches long. Mercado Medellín, Colonia Roma, Mexico City, December 2013.

For about a month prior to Christmas each year, the Niño Dios (baby Jesus) is for sale everywhere in Mexico. Mexico Cooks! took this photograph in 2013 at the annual tianguis navideño (Christmas market) in front of the Mercado Medellín, Colonia Roma, Mexico City. These Niños Dios range in size from just a few inches long to nearly the size of a two-year-old child. They're sold wrapped in only a molded-on diaper.

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

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

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

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

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

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

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

Veladoras (candles in their holders), San Francisco Pichátaro, Michoacán.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Several years ago, I photographed this Niño Dios on his wee throne, seated in his nicho in a Pemex station, near Tehuantepec, Oaxaca, Mexico. Surely someone at the gasoline station made his Pemex uniform especially for him!

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

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

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30 de January de 2021
Warm Your Body, Warm Your Soul: Mexico’s Wintertime Hot Punch

Mexico's fragrant, delicious ponche navideño–Christmas punch, served piping hot throughout the winter. What many people don't know is that large parts of Mexico are extremely chilly–to downright cold, with snowfall!–during the mid-winter. This hot punch, loaded with seasonal fruits and sweet spices, is a do-not-miss at our winter festivities. The recipe is simple and the rewards are many; you, your family, and your cold-weather guests will love it as much as I do. I wish the computer had a scratch-and-sniff capacity–the fragrance of the ponche would make your mouth water. Photo courtesy México Desconocido.

At nearly every mid-winter party in Mexico, you'll find a big vat of steaming hot, homemade ponche navideño. Served with or without a piquete (a shot of rum, tequila, or other alcohol), this marvelous drink will warm you from the inside out. Really, it wouldn't be Christmas (or a posada, or New Year's Eve, or February 2) without it. Here's the recipe I've used for years.

Ponche Navideño Mexicano**
**You should be able to buy everything on this list at your local Latin market

2 pounds sugar cane, peeled and cut into 3” sticks
1 pound apples, cored and cut into thin slices or chunks
1 pound pears, cored and cut into thin slices or chunks–Bosc are excellent for this
10 ripe guavas, cut in quarters and seeded
Peel of one orange
1 pound tejocotes, cut in quarters and seeded
1/2 pound tamarind fruit removed from the pods and deveined
1/2 pound prunes with or without seeds
2 ounces dried jamaica flowers
2 whole cloves
1 star anise pod (optional)
1 kilo piloncillo (Mexican brown sugar)
1/2 cup white sugar (optional)
A pinch of salt. Just a pinch!
2 long sticks Mexican cinnamon, broken in thirds or quarters

6-8 quarts of water or more

Special Equipment
A 12-to-14 quart lidded pot
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Just before you start cutting up fruit, put 6 quarts of water in a pot, cover it, and over high heat, bring the water to a boil.

Add all the cut fruit to the pot and bring the pot back to a boil. Then lower to simmer and simmer for 20 minutes. If you think the pot needs more water, bring it to a boil separately and add it little by little.

Add the tamarind, the prunes, the jamaica, the cloves, the piloncillo, the white sugar, the cinnamon, and continue to simmer until all of the fruit is soft and very tender.

We usually ask our adult guests if they'd like their cups of ponche "con piquete". Add a shot to each cup as requested, prior to adding the hot ponche.

Serves 12 to 15. If you have some left over, save it (fruit and all) till the next day and re-heat. Ponche navideño is even better the second day!
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Sugar cane is in season in Mexico right now. On the left, you see it in the already-peeled "sticks" you want for your ponche. On the right, you see the unpeeled sections that you want for your piñata! Thanks to Verónica Hernández at Mexico City's Mercado Medellín (corner of Calle Campeche and Av. Medellín, Colonia Roma) for letting me take this photo; if you're in the city, look for her and her employer, Mario Bautista, at Booth 138 in the market–tell her you saw her caña (sugar cane) on Mexico Cooks!.

The fragrant perfume of seasonal ripe guavas permeates our markets right now–they're ready to buy for ponche.

Tejocotes are also in season–it's Mexican hawthorn, similar to the crabapple. Each of these measures approximately 1 1/4" in diameter. The fruit is very high in pectin, which slightly thickens your pot of ponche. If you simply cannot find tejocotes, substitute another pound of apples.

Tamarind pods with their shells on. If you're unable to find the pods, use about 1/4 pound tamarind paste per recipe.

These are prunes with seeds. You can use these or you can used seedless prunes.

Here are the dehydrated jamaica flowers you need to make ponche. The jamaica flower is a cousin to the hibiscus; its English name is roselle. The flowers add deep red color and cranberry-like tartness to the drink.

Star anise for your ponche. You will find this in the store where you usually buy spices, at a Latin market, or at an Asian market.

Look at this huge display of piloncillo (molded raw brown sugar) at the Mercado de Jamaica, Mexico City! Why? EVERYBODY makes ponche at during the winter! Click on any photo to enlarge.

Here is an up-close look at the two different sizes of piloncillo. For the ponche, you'll want to buy one kilo (2.2 pounds) of either size.

This is what's known as canela–Mexican "true cinnamon". The truth is, it's grown in Sri Lanka and imported to Mexico. Notice how many, many layers of very thin bark are folded in on one another. This cinnamon is quite soft, breaks and flakes easily, and is what you want to look for to use in ponche and any other Mexican recipe calling for cinnamon. Do not be misled into buying cassia, a much more readily found, much harder in consistency, and much less flavorful "fake" cinnamon. Look for canela at your Latin market; the sticks are usually quite long. These measure nearly half a yard! To the right side are Mexican raisins, which, if you like, you can also add to the ponche. I often do.

Old-fashioned Mexican peltre (enamel over metal) cups filled with ponche navideño. Be sure to put a lot of all of the varieties of fruit into each cup. Those are caña (sugar cane) sticks (colored pink by the jamaica flowers)–an edible decoration and a tool for pushing fruit from the cup into your mouth! When you've eaten all the cooked fruit in your cup, chew on the sugar cane sticks for another sweet treat. Be sure to spit out the fibers after you've chewed them. Photo courtesy Kiwilimon.

Provecho! (Mexico's way of saying bon appetit!)

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23 de January de 2021
Looking Back Through 2016 :: Una Mirada Hacia Atras 2016

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

Ceremonial tortillas from 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 2021.

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16 de January de 2021
The Feast of the Three Kings on January 6 :: Rosca and Reyes and the Journey to La Candelaria

A gently non-traditional and just-the-right-size rosca de reyes (Three Kings Bread), a gift to us from chef Lucero Soto and the staff at Lu: Cocina michoacana. Tradición e innovación here in Morelia. The delicately flavored, rich bread was a welcome treat on the night of January 6! Usually it's served with Mexican-style hot chocolate.

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

Typically, Mexican families celebrate the festival with a rosca de reyes (Three Kings' Bread). The size of the family's rosca varies according to the size of the family, but everybody gets a slice, from the littlest toddler to great-grandpa. Accompanied by a cup of chocolate caliente (hot chocolate) or an atole (a corn masa (dough) thickened, hot and often fruit-flavored drink), it's a great winter treat.

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

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

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

In many places in Mexico (including Morelia, Michoacán, where I live), bakers prepare an annual monumental rosca for the whole city to share. The rosca pictured above contains nearly 3000 pounds of flour, 1500 pounds of margerine, 10,500 eggs, 150 liters of milk, 35 pounds of yeast, 35 pounds of salt, 225 pounds of butter, 2000 pounds of dried fruits, and 90 pounds of orange peel. The completed cake, if stretched out straight, measures two kilometers in length! Baked in sections, the gigantic rosca is the collaborative effort of ten bakeries in the city. The city government as well as grocery wholesalers join together to see to it that the tradition of the rosca continues to be a vibrant custom. Unfortunately, this traditional annual event was canceled this year due to the pandemic.

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

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

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

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

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

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

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

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

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

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

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

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

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.

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9 de January de 2021
Get Out Your New Underwear and Your Old Suitcase: Mexico’s New Year’s Rituals Explained

In Mexico and other Latin American countries, women wear yellow underwear on New Year's Eve to bring good luck and wealth in the year to come. Red underwear (this vendor has a lot on her tables for sale) indicates a New Year's wish for an exciting love interest! Just remember that the underwear has to be NEW.

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

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

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

Mexico Cooks! has often received a New Year's detallito (a little gift) of a tiny bottle like this, filled with layers of different kinds of seeds and grains. This gift represents the giver's wish for your New Year: abundance.

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

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

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!

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

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

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.

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!

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

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

We'll see you right here in 2021! May your New Year be infinitely better than old 2020!

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2 de January de 2021
Wait, What? You Said Piñatas at Christmas? :: Espérate, Qué Dices? Piñatas en Navidad?

Huge piñatas ready for sale at a Mexico City market.

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

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.

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

Very small jícamas are also part of the Mexican Christmas piñata bounty.

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

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 add to the goodies in many Mexican piñatas.

Caña de azúcar, sin pelar (unpeeled sugar cane) is yet another seasonal sweet that's put into many of Mexico's Christmastime piñatas. Photo courtesy Science Image.

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

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

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19 de December de 2020
The Heart and Soul of Mexico: The Basílica of Our Lady of Guadalupe
Due to COVID-19, the Basílica de Nuestra Señora de Guadalupe in Mexico City will remain closed to pilgrimages and individuals from December 10 through December 13 to avoid the throngs of devotees who want to visit La Morenita on her feast day. How many people usually go each year, during the 24 hours of December 12? As many as 6,000,000 people flock to visit her in that short period of time. Is the closure protecting us from COVID-19? Without a doubt, and so is the Virgencita.

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

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

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

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

Devotional pilgrimages are an everyday occurrence at the Basílica.

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

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

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

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

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

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

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

Typical children's costumes to be worn in processions for the Feast of Our Lady of Guadalupe.

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

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

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

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

News of the miraculous apparition of the Virgin's image on a peasant's tilma spread rapidly throughout Mexico. Indigenous people by the thousands came from hundreds of miles away to see the image, now hanging above the altar in the new church. They learned that the mother of the Christian God had appeared to one of their own kind and had spoken to him in his native language. The miraculous image was to have a powerful influence on the advancement of the Church's mission in Mexico. In only seven years, from 1532 to 1538, more than eight million Indians were converted to Christianity.

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

Juan Diego's tilma is preserved behind bulletproof glass and hangs twenty-five feet above the main altar in the basilica. For 489 years the colors of the image have remained as bright as if they were painted yesterday, despite being exposed for more than 100 years following the apparition to humidity, smoke from church candles, and airborne pollution.

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

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

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

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

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

The street and the bridge to the Basílica are filled chock-a-block with booths selling souvenirs of La Villa. Everything that you can think of (and plenty you would never think of) is available: piles of T-shirts with the image of the Virgin of Guadalupe and that of Juan Diego, CDs of songs devoted to her, bandana-like scarves with her portrait, eerie green glow-in-the-dark figurines of her, key chains shaped like the Basílica, statues of La Virgencita in every size and quality, holy water containers that look like her in pink, blue, silver, and pearly white plastic, religious-themed jewelry and rosaries that smell of rose petals, snow globes with tiny statues of La Guadalupana and the kneeling Juan Diego that are dusted with stars when the globes are shaken.

In front of the Basílica, you can have your picture taken next to her image and with a variety of horses. The caption on the yellow sign reads, "A Memento of My Visit to the Basílica of Guadalupe".

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

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

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

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

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

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

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

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

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

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

We walked to the back of the Basílica to look at a large, heavy bronze crucifix exhibited in a glass case. The crucifix, approximately 3 feet high, is bent backward in a deep arch and lies across a large cushion. According to the placard and the photos from the era, in 1921 a bouquet of flowers was placed directly on the altar of the Old Basílica beneath the framed tilma. It was later discovered that the floral arrangement was left at the altar by an anarchist who had placed a powerful dynamite bomb among the flowers. When the bomb detonated, the bronze altar crucifix was bent over backward and large portions of the marble altar were destroyed. Nevertheless, no harm came to the tilma and legend has it that the crucified Son protected his Mother.

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

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

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

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

How to get there once you're in Mexico City:
- From the Centro Histórico (Historic Downtown) take Metro Line 3 at Hidalgo and transfer to Line 6 at Deportivo 18 de Marzo. Go to the next station, La Villa Basílica. Then walk north two busy blocks until reaching the square.
- Take the Line 1 Metrobus north to Indios Verdes from any of its prior stops. Go down the stairs on the right, go to the traffic light, and walk two blocks to the right until you get to the Basílica.
- From the Hidalgo Metro station take a microbus to La Villa.
- From Zona Rosa take a pesero (microbus) along Avenida Paseo de la Reforma, north to the stop nearest the Basílica.
- Or take a taxi from your hotel, wherever it is in the city. Tell the driver, "A La Villa, por favor. Vamos a echarle una visita a la Virgencita." ("To the Basílica, please. We're going to make a visit to the little Virgin.")
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12 de December de 2020