Category: Mexican Holidays

Celebrating Mexico’s Independence :: History, Parades, and an All-Night Party

Street vendors hawk la bandera nacional (the Mexican flag) in dozens of forms for several weeks during August and right up to September 16, Mexico's Independence Day. It's always fun to see what's the latest item for sale in patriotic tchotchkes. In this photo, you see a vendor near the zócalo (Plaza de la Constitución) in Mexico City. Photo courtesy Starmedia.

Although the entire month of September is dedicated to Mexican independence from Spain, Mexico's official struggle for freedom from Spanish colonization began sometime between midnight and dawn on September 16, 1810, when Father Miguel Hidalgo y Costilla gave the Grito de Dolores (Cry of Dolores) from the parish bell tower in the town known today as Dolores Hidalgo, Guanajuato. Mexico celebrates its day of Fiestas Patrias (Patriotic Holidays) on September 16 with parades of school children and military battalions, politicians proclaiming speeches, and general festivity.

Another flag vendor, this time in Morelia, Michoacán. This man was already out selling flags and other Independence-related items just before the end of August 2019. All photos copyright Mexico Cooks! unless otherwise noted.

Hundreds of books have been written about Mexico's break from Spain, millions of words have been dedicated to exploring the lives of the daring men and women who knew, more than 200 years ago, that the time had come for freedom. You can read some of the history on the Internet. Another excellent source for Mexican history is The Life and Times of Mexico, by Earl Shorris. You'll find that book available to order through Amazon.com, on the left-hand side of this page.

Jalisco town kiosko (bandstand) decorated for the Fiestas Patrias.

For years I've attended the September 15 celebrations in a variety of towns and cities. In Mexico City, the country's president leads hundreds of thousands of citizens in late-night celebrations in the zócalo, the enormous square surrounded by government buildings and the Metropolitan Cathedral. Every Mexican town big enough to have a mayor holds a reenactment of the Grito de Dolores, Hidalgo's cry for independence. The town square is decorated with flags, bunting, and ribbons. Cohetes (sky rockets) flare and bang. Sometime around eleven o'clock at night, the folks, assembled in the town plaza since nine or so, are restless for the celebration to begin. The mayor's secretary peeks out from the doorway of the government offices, the folkloric dancers file off the stage in the plaza, the band tunes up for the Himno Nacional (the national anthem), the crowd waves its flags and hushes its jostling. The president or the mayor steps out onto the balcony of the government building or onto the stage built just outside the building's front door to lead the singing of the Himno's emotional verses.

The bandera monumental (gigantic national flag) and celebratory fireworks in front of Mexico's Palacio Nacional, on the zócalo, Mexico City, September 15, 2015. Photo courtesy press.

Dressed in his finest and backed up by a military or police guard, the mayor clears his throat and loudly begins an Independence Day proclamation. He pulls a heavy rope to ring the Independence bell, then he waves a huge Mexican flag. Back and forth, back and forth! In every Mexican town, the proclamation ends with Hidalgo's 209-year-old exhortations: "Long live religion! Long live Our Lady of Guadalupe! Long live the Americas and death to the corrupt government! Long live the heroes of our Independence! Viva México! Qué viva!"

Father Hidalgo's 1810 banner, with an image of Our Lady of Guadalupe and the words, "Viva la Santísma de Guadalupe!". He carried this banner as his standard as a leader in the fight for Mexico's independence from Spain. Photo courtesy Pinterest.

The mayor and the crowd shout as one voice: "Viva México! Qué viva! Qué viva!" The mayor grins and waves as the fireworks begin, bursting huge green, white, and red chrysanthemums over the heads of the attendees.

Later there will be dancing and more music, and food, including traditional pozole, tostadas, mezcal, tequila and beer, and, in larger towns and cities, all-night revelry in the plaza, in private homes, and in hotels, restaurants, and events halls.

The best-kept secret in Mexico is the Independence Day party. No, the biggest deal is not on September 16th. Held every year on the night of September 15, the Gran Noche Mexicana (the Great Mexican Night), the real celebration of the revolutionary events in 1810, is a combination of New Year's Eve, your birthday, and your country's independence festivities.

Wouldn't you really rather hear about the party? I knew you would!

A number of years ago my friend, música ranchera singer Lupita Jiménez from Guadalajara, invited me to a Gran Noche Mexicana where she was performing. The event was scheduled to start at 9:30, but Mexican custom normally dictates late arrival. By ten o'clock I was on my way to the party. At the salón de eventos (events hall), the parking lot was already full, but a man was parking cars on the street just a block away. As I left my car, he said, "Could you pay me now for watching your car? It's 20 pesos. I'll be leaving a little early, probably before the event is over."

"How long will you be here?" I asked, a bit anxious about leaving the car unattended on this night of prodigious revelry.

Lupita Jiménez in performance at a Gran Noche Mexicana in Guadalajara.

"Till six o'clock." My jaw dropped and I handed him the 20 pesos. Six in the morning! Surely we wouldn't party quite so long as that!

The sad truth is that I didn't. I couldn't. My stamina flagged at about 3:00 AM, after dinner had been served at 10:30, a city politician had proclaimed the Grito, the Himno Nacional (national anthem) had been sung, and big noisy fireworks had been set off on the indoor stage (I swear to you, indoors) of the salón de eventos. Then the show started, a brief recapitulation in song and dance of Mexican history, starting with concheros (loincloth-and-feather-clad Aztec dancers) whirling around a fire-belching volcano, and ending with the glorious jarabe tapatía, the regional dance of Guadalajara that most English-speakers call the Mexican hat dance.

Danzante conchero (concha dancer). The dancers are called concheros because the lead dancer blows a conch (a large mollusk shell) to call spirits to the dance. Photo courtesy Dreamstime.com.

After innumerable trios, duets, and solo singers, the show paused for intermission at close to two in the morning. Several of my table-mates slipped away, but I thought I could make it to the end. The first half of the Gran Noche Mexicana had been invigorating and exciting and I loved it. During intermission, a wonderful Mexican comedian poked fun at politics, functionaries, and Mexican life in general. We were all roaring with laughter. When the comic left the stage, I realized that I was exhausted and needed to go home to bed. Just as the performers stepped onto the stage to begin the next round of song, I sneaked away.

When I called Lupita the next afternoon to congratulate her on the success of the event, she asked if I'd stayed for the last few costume changes. "Mija, I had to go home early. I lasted till three, but then I just couldn't stay awake. I'm so sorry I missed the end."

Lupita laughed. "I'm glad you lasted that long, but next time you have to stay for the whole night! You missed the best part!"

The Palacio Nacional (national office building complex, including the president's offices) on the Zócalo (Plaza de la Constitución) in Mexico City, all dressed up for the Fiestas Patrias.

Viva México! Qué viva!

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14 de September de 2019
Another Year Has Passed :: Time for Chiles en Nogada (Stuffed Poblano Chiles in Walnut Sauce)
It's that time of year again: time for chiles en nogada! The photo above is of beautifully home-prepared chiles en nogada, as presented several years ago at a traditional food exhibition in Pátzcuaro, Michoacán.

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

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

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

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

Ingredients

For the meat:
- 2 pounds beef brisket or other stew meat or 1 pound beef and 1 pound pork butt*
- 1 small white onion, quartered
- 2 large cloves garlic
- about 1 Tbsp sea salt
  *You can, if you are in a pinch for time, use equal quantities of coarsely ground beef and pork. Brown them before adding other ingredients.
For the picadillo (filling):
- 4 Tbsp safflower or canola oil
- the shredded meat (or the ground meat)
- 1/3 cup chopped white onion
- 3 large cloves garlic, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cloves
- pinch pimienta gorda (allspice)
- 1/2 plátano macho (plantain), chopped fine
- 1 or 2 chiles serrano, finely minced
- 4 Tbsp chopped fresh walnuts
- 4 Tbsp slivered blanched almonds
- 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. Don't substitute white if you aren't able to find pink. White pine nuts have a bitter aftertaste.
- 3 large, ripe tomatoes, roasted, peeled and chopped
- sea salt to taste
Fully mature chiles poblano, picked fresh and sold on the street in Tehuacán, Puebla, very close to where the chiles are grown.

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

For the chiles:

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

For the nogada (walnut sauce):
- 1 cup freshly harvested nuez de castilla (walnuts), peeled of all brown membrane**
- 6 ounces queso de cabra (goat cheese), queso doble crema or standard cream cheese (not fat free) at room temperature
- 1-1/2 cups crema mexicana or 1-1/4 cups sour cream thinned with milk
- about 1/2 tsp sea salt or to taste
- 1 Tbsp sugar
- 1/8 tsp ground cinnamon
- 1/4 cup dry sherry (optional)
**Please note that this recipe is correctly made with walnuts, not pecans. Using pecans will give your sauce a non-traditional flavor and a beige color, rather than pure white.

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. See them at the top of the photo, with the pink plastic spoons stuck into the 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.

Candied biznaga (aka acitrón) 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.

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

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

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

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

At least three hours in advance, put the walnuts in a small pan of water, boiling over high heat. 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. Chop the nuts into small pieces. Place the nuts, cream cheese, crema, and salt in a blender and purée thoroughly. Stir in the sugar, cinnamon, and sherry until thoroughly combined. 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 thoroughly heated, 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 Las Quince Letras, Centro Histórico, Oaxaca.

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

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17 de August de 2019
Good Friday Silent Procession of Penitence :: Procesión del Silencio, Morelia, Michoacán

Nuestra Señora de Dolores (Our Lady of Sorrows) leads the procession. Hooded members of various Catholic cofradías (confraternities, or religious organizations founded in Europe) carry life-size statues on their wooden platforms approximately three kilometers through Morelia's Centro Histórico.

Nuestra Señora de Dolores (detail).

Drummers marked the beat of Morelia's penitential Procesión del Silencio, Good Friday's silent procession commemorating both the crucifixion of Christ and his Mother's grief. Only the drumbeat breaks the silence along the route.

Jesus during la Oración en el Huerto (praying in the Garden of Gethsemane), just prior to his arrest on Holy Thursday night. Boy Scouts (like the young man in red at the bottom right of the photo) hold the protective rope all along the route of the procession.

Hundreds of cofradía members marched in the still of this Good Friday night. Foreigners, particularly those from the United States, are often shocked by the hoods, which seem to them to be tragic cultural reminders of the Ku Klux Klan. In Mexico, there is no association between the two. The procession is penitential and the hoods are a guarantee of anonymity and humility for the cofradía members. They believe that humility and works of charity are best practiced anonymously.

Semana Santa (Holy Week) cofradías originated in 9th century Europe as pious organizations and arrived in Mexico with the earliest Spanish settlers. The figures in the 2017 photo above are from Seville, Spain, and are made of white chocolate. Photo courtesy Jane Bachner King.

Roman soldiers.

The majority of Morelia's Procesión del Silencio takes place after dark, by candlelight.

The Legion of Christ carry their banner and their lamps. The Procesión del Silencio lasts about five hours. During that time, all of Morelia's Centro Histórico is closed to vehicular traffic.

Jesus carries the cross a cuestas (on his back) to Calvary. More than 50,000 spectators stand along the entire route of Morelia's Procesión del Silencio.

Candle holders are made of many materials, from crystal to styrofoam to metal.

Penitents from one of Morelia's confraternities carry their crosses the length of the procession. Many march barefoot through the city streets. This year, the procession celebrated more than 40 years' existence.

Robed and hooded members of another Catholic confraternity carry this image, the Cristo del Entierro (Christ of the Burial), nailed to the cross prior to his elevation. Hoods cover the faces of those who march as a sign of penitence.

Clothed in gold and black, these marching penitents carry huge metal torches.

Six men of all ages carry Cristo Muerto (the dead Christ), while six others follow as relief when the burden of the image, the platform, the lights, and the flowers becomes too heavy. The man at the far right of the photo carries one of two saw horses used to support the platform during occasional pauses in the procession.

At the end of the Procesión del Silencio, la Virgen de la Soledad (Our Lady of Solitude) follows the body of her crucified Son. The platform bearing her image holds burning candles, a purple and gold velvet canopy, and banks of fresh flowers.

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20 de April de 2019
Special Lenten Foods in Mexico :: Lent (Cuaresma), March 6 Until April 18, 2019

One year during Lent in Chiapas, Mexico Cooks! ate tortitas de papa (potato croquettes, left) and frijoles negros (black beans, right), ideal for a Lenten meal.

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.

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

Lent began this year on Ash Wednesday, March 6. 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, an acidic green vegetable, are in season at this time of year. Although romeritos look a little like rosemary, their consistency is soft and their taste is relatively sour, more like verdolagas (purslane).

Here are raw romeritos that I saw recently at the Mercado de Jamaica in Mexico City.You can see that they do look like rosemary, but the thin leaves are soft, more like a succulent.

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 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.

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 annually in Morelia. 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.

A huge pile of piloncillo for sale at the Mercado de Jamaica. On the left are large cones of light brown piloncillo, in the middle are small cones, and on the right are large cones of dark brown piloncillo. You choose which you want!

CAPIROTADA (Mexican Bread Pudding)

Ingredients

*4 bollilos, in 1" slices (small loaves of dense white bread)
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, divided for two uses
*3 cones 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.

Toast the bread and spread 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!

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

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9 de March de 2019
The Feast of La Candelaria :: Time for Tamales!

I wrote this article in February, 2014. Today I republish it in memory of my dear friend, Edmundo Escamilla Solis, so loved by so many, and whose knowledge of all things Mexico had no bounds. He lived and breathed the history of this country in all of its aspects, he was a magnificent and educated eater, and he went on before us on December 13, 2018. Missed beyond measure.

Mexico Cooks!' dear friends Edmundo Escamilla Solís (L) and Yuri de Gortari Krauss. Between them, Yuri and Mundo know more about Mexico's history and its cuisines than most of the rest of our friends put together. I can't imagine that anyone would disagree. Photo courtesy wradio.com.mx. All photos by Mexico Cooks! unless otherwise noted.

A number of years ago, mutual friends introduced Mexico Cooks! to Edmundo Escamilla and Yuri de Gortari. Within minutes, it was obvious that I was in the presence of two of Mexico's treasures. Far from being museum pieces or distant ruins, these men are a vibrant, living storehouse of this country's past and present. Today, I am honored to count Mundo and Yuri among my very good friends. We don't see one another as often as any of us would like–they're busy, I'm busy–but the moments we spend together are precious.

The double stairway into the Escuela de Gastronomía Mexicana (Esgamex, School of Mexican Gastronomy), Colonia Roma, Distrito Federal. Since 1990, Yuri and Mundo have dedicated themselves to an in-depth study of Mexico's gastronomy; after running a restaurant and catering company, they founded the school in 2007. Esgamex is unique among culinary schools in Mexico, teaching not only Mexico's regional and national cuisines, but also teaching Mexico's history, art, and culture. Although the school offers no program leading to a culinary degree, it continues to attract students who want to learn traditional recipes from the best teaching team in the city.

A few weeks ago, I received an invitation from Yuri and Mundo–please come share our tamaliza (tamales party) on the night of February 2, el Día de la Candelaria (Candlemas Day). An intimate circle of friends gathered in homage to a close friend of our hosts, who had passed away. In her honor, we ate tamales–and more tamales–five varieties in all.

First were tamales de cambray, from Chiapas. These corn masa (dough) tamales, wrapped in banana leaves and steamed, were savory and delicious.

Tamal de cambray unwrapped. Each tamal was small enough to leave us hungry for the ones that followed.

The tamal de cambray cut open to show its savory filling.

Why tamales on this particular date? Tradition in Mexico has it that if your slice of the rosca de reyes–Three Kings cake, eaten on January 6, the Feast of the Epiphany–has a wee Niño Dios (Baby Jesus) in it, you must give a party on February 2, the Feast of the Candelaría. On the menu? Tamales! Tamales for everyone who was at the party for the Kings, when you bit your slice of cake and oops! A mouth full of Baby Jesus!

This rectangular, flat tamal de cazón is filled with flaked and seasoned baby shark flesh. It's a specialty of the state of Campeche.

A marvelously spicy salsa made with chile habanero accompanied the tamal de cazón.

The next three varieties of tamales looked almost identical to one another. Each was wrapped in corn husks and steamed–but despite appearances, each was very different from the other. The first variety was a tamal de pollo, frutas, y verduras (chicken, fruit, and vegetables) from the state of Sinaloa. The second was our first sweet tamal of the evening. A tamal from the state of Colima, its masa is prepared with mixed corn and rice flours as well as dried coconut. The sweet filling is a mix of various dried and crystallized chopped fruits.

The last (but definitely not the least!) tamal was a tamal de almendra (almond). The masa contains not only corn and rice flours and sugar, but also blanched, peeled, and finely ground almonds. The almonds both sweeten and give texture to the masa. And sweet surprise!, the tamal is filled with sweet crema pastelera (pastry cream). If we had had one inch of space in our stomachs, we each would definitely have eaten two of these!

[youtube=://www.youtube.com/watch?v=HonJ3sz8HOw&w=420&h=220]
Here's Yuri de Gortari, teaching the proper way to prepare tamales de almendra. Even if you don't understand all of the Spanish-language instructions, you'll be fascinated by his teaching manner as well as his techniques. And his lovely speaking voice is simply hypnotizing.

When our group finished eating, we stayed for hours in the sobremesa–the after-dinner conversation that is frequently as delicious and nourishing as the food itself. What better way to enjoy an evening than in the company of precious friends, sharing ideas, feelings, and loving laughter? Next year, have a tamaliza at your home on February 2, invite your friends, and deepen your love and appreciation for one another–and of course for the marvelous cuisines of Mexico.

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2 de February de 2019
Ambling Around With Mexico Cooks!, the Second Half of 2018

Celebrating the first of June–with a taco made with a real tortilla: freshly nixtamalize-d native Mexican dried corn ground into damp masa (corn dough), patted or pressed out, and cooked on a comal (griddle) at Tortillería Ichuskata, in Morelia, Michoacán. I had been to a food event in the city and brought a half-kilo home with me–they're so delicious, it didn't even matter what was in the taco–the tortilla was just perfect! If you've never eaten a real tortilla–not from a plastic package, not even from the general run of tortillerías–you haven't enjoyed one of life's greatest pleasures. Anything else just isn't worth it.

In Mexico, our presidential election is held every six years on July 1. Just after casting the ballot, your thumb is stamped to show that you voted. Every election since 2006, I've voted for the candidate who won the presidency this year: Andrés Manuel López Obrador. I'm so thrilled and proud that he won! That's my thumb, hiding my grin!

Pesca del día–catch of the day on July 28–at Restaurante Pasillo de Humo, Mexico City. The robalo (Centropomus mexicanus), cooked perfectly and with a crisp, delicious skin, is served over a heap of freshly cooked vegetables. In this case, there were fresh fava beans, fresh peas, fresh corn, and the tiniest whole fresh carrots. Pasillo de Humo is consistently marvelous, and this fish preparation is no exception.

Mexico Cooks! spent the first two weeks of August leading two back-to-back tours in Oaxaca. One of the must-do markets in Oaxaca is in Tlacolula, south of Oaxaca City, where my early-August group exclaimed over everything they saw, including the gorgeous rambutan displays. The rambutan, an Asian fruit grown extensively in Mexico's southernmost state of Chiapas, is similar to the lychee, but as you can, see the red skin has long red feelers–well, maybe not quite feelers, but don't they look like feelers? Inside the flesh is white, like the lychee, with a similar texture, flavor and a similar stone.

You can find just about anything you need at Mexico's markets, including household goods, fruits and vegetables, and brassieres of uplifting colors.

In Tlacolula this past August, we also saw wheelbarrows full of beautifully ripe, Oaxaca-grown melón (cantaloupe). The deep orange flesh is perfect, slightly tender, running with sweet juices, and ready for your table at any meal of the day. Mexican home and restaurant cooks also make an agua fresca (fresh fruit water) with melón; it's one of my favorites.
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Photo courtesy Mi Mero Mole.

Agua Fresca de Melón
Fresh Cantaloupe Water

1/2 ripe cantaloupe, peeled and with seeds removed
1/2 cup sugar
6 cups water

Cut the peeled cantaloupe into chunks.

Put the chunks of fruit, the sugar, and 2 cups of water in a blender. Blend for 30 seconds. Add another cup of water and blend for an additional 30 seconds.

Pour the blended mixture into a pitcher and add the remaining 3 cups of water. Stir until completely mixed.

The cantaloupe water should be chilled before serving. Just prior to serving, stir the pitcherful again, with a large spoon.

**Note: if you prefer this agua fresca a bit sweeter, add more sugar to taste. You can also replace all of the sugar with an equal amount of Splenda granulated no-calorie sweetener.

Serves 6
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My second August tour group was invited to a private traditional cooks' event, organized just for us by Srta. Petra Cruz González, the president of the Unión de Palmeadoras (Tortilla Makers' Union) in Tlaxiaco, Oaxaca. Tlaxiaco is located high in the Mixteca Alta about 2.5 hours north of the city of Oaxaca. Several of the union members demonstrated how Oaxaca-style tortillas are made, and then invited us to partake of a comida (main meal of the day) that the women had prepared for us. In the photograph, you see a freshly made blue corn tortilla filled with requesón (a spreadable white cheese similar to ricotta), delicious frijoles de la olla (whole beans just out of the cooking pot), a bit of chicharrón (fried pork skin, the light brown square at the top left), and spicy salsa, made in a molcajete (volcanic stone grinding bowl).

Was it good? Yes it was! The home made food, cooked over wood fires, was simple, heart-warming, and exactly what we needed. We ate and drank and chatted with the cocineras traditionales (traditional cooks), enjoying their company as much as we enjoyed their food.

After the tours in Oaxaca, I came home to Mexico City to this new member of the family. When I picked her up mid-August from her rescuer, Pili was a tiny eight weeks old. Today, she's six months old and is fully integrated into the group the boss of the bunch–and certainly MY boss. Neither the three other cats in my household nor I stand a chance against Her Highness.

Above, a quesadilla sin queso (quesadilla without cheese). "With or without cheese" is a perpetual discussion among people who live in Mexico City. One faction says, "A quesadilla doesn't need cheese." The other side says, "It has to have cheese, why else is it called quesadilla?" The one in the photograph, prepared with chicharrón prensado (the pressed-together ends and various leavings in a pot used to fry pig skins) at a Sunday flea market just north of Mexico City's Centro Histórico, has no cheese. Regardless of which side of the cheese/no cheese argument you're on, you'd love to have this for breakfast.

In central highlands of Mexico, September is the middle of the rainy season, when nearly daily rains wet our mountainous oak and pine forests. Beneath the trees, many varieties of wild mushrooms spring up each night, to be harvested in the morning and brought to market. The bounty of the nightly harvests grace both home and restaurant tables; Mexico Cooks! buys setas and oyster mushrooms like those in the photograph, as well as many other wild varieties. Photo courtesy Rafael Mier.

Meet Sra. Georgina Gómez Mejía, who sells wild mushrooms during their season at the Mercado de Jamaica in Mexico City. Depending on what she finds in the forests near her home in the neighboring State of Mexico, she brings lobster mushrooms, oyster mushrooms, hens and chickens mushrooms, chanterelles, and morels, the king of wild mushrooms. In mid-September, I bought two kilos (about 4.5 pounds) of enormous wild mushrooms from her and made enough mushroom soup to eat, to freeze, and to give to friends.

Here, the October setting for a private dinner for 100 people in Morelia, to which I was invited by city government. The dinner, prepared and mounted by Restaurante La Conspiración de 1809, took place in the Palacio Municipal de Morelia in the Centro Histórico of that city. The building dates to the late 18th century and was the perfect location for the event, which included not only a multi-course meal, wines and other drinks, but also a play, presented on the stairway in the photo and throughout the entire room. It was an evening of tremendous excitement and delight, in every respect.

Mid-Fall, we begin to see romeritos (in English, the awful name seepweed) in our Mexico City markets. Romeritos are a leafy herb that looks somewhat like a softer, non-woody version of rosemary. The long, skinny leaves look similar to the thin needles of the rosemary plant, growing like feathers along a central stem. Unlike the stiff stems and needles of rosemary, romeritos are soft and floppy, more like a succulent, with a slightly acidic taste. Generally eaten at Christmastime, they are cooked in mole and accompanied by patties of dried shrimp.

In November I was surprised to see these enormous yaca (jackfruit) in a Mexico City supermarket. The biggest ones in the photo are about 24" long! Usually the fruit is opened and sold in segments, by weight. Inside, the orange-colored flesh is encapsulated into small pieces. It grows on Mexico's coasts. To the right of the yacas is a bin of tunas–in English, they're known as prickly pear cactus fruit.

Making longaniza, a spicy sausage very similar to chorizo, at the Mercado de Jamaica. November 2018.

The first week of December, a young friend in Baltimore and I had a ball with a long-distance bakeoff, each of us preparing the same recipe for blueberry coffee cake, at the same time, but she in Baltimore and I in Mexico City. It was enormously fun to do this! If you have teenage grandchildren in a city far from where you live, I think this would be wonderful to give you something to do together–choose a simple recipe that you would both enjoy, send one another photos of the process as you're doing it, and take the first bite at the same time. I know my friend Bea and I felt that we were doing something together despite the physical distance between us.

Later in December, a visiting friend from Oaxaca and I enjoyed wandering around Mexico City to see some sights:

Sunshine and shadows at the Casa Museo Friday Kahlo, in beautiful Coyoacán.

Stairway at the Palacio de Correos de México (Mexico's main post office), Centro Histórico. The first stone was laid in 1902, the building was finished in 1907, and was almost destroyed in Mexico City's September 1985 earthquake. The building was restored in the 1990s.

Pozole at the Mercado Navideño (Christmas market) at the Mercado Medellín, Colonia Roma.

Finally, an arbolito de navidad (Christmas tree) at the Mercado de Jamaica. Decorated with tiny lights and ornaments, the owner of this market booth also hung the tree with the product he makes and sells: crisp corn t
ostadas! Adorable!

Mexico Cooks! hopes that 2019 brings all of you the best of everything throughout the year. Come along with us as we see more of Mexico, her cultures and her cuisines–see you next Saturday!

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

12 de January de 2019
The Feast of the Three Kings on January 6 :: Rosca and Reyes and the Journey to La Candelaria

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

The Día de los Reyes Magos (the Feast of the Three Kings) falls on January 6 each year. You might know the Christian feast day as Epiphany or as Little Christmas. The festivities celebrate the arrival of the Three Kings at Bethlehem to visit the newborn 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 mayor Fausto Vallejo, served a slice of the enormous rosca de reyes monumental moreliana, prepared jointly by bakeries from everywhere in the city.

Everywhere in Mexico, 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.

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.

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

5 de January de 2019
Get Out Your New Undies, 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 2019!

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

29 de December de 2018
Nine Days of Piñatas :: Nine Days of Posadas!

Traditional piñatas ready for sale decorate the door to the Hernández family's tiny taller (workshop) on Av. Lázaro Cárdenas near Plaza Carrillo in Morelia, Michoacán.

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. She celebrates her birthday 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, nearly 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 the piñata," 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!"

Pre-cut rounds of papel de china (tissue paper) wait to be glued onto a piñata. The black plastic bag holds strips of newspaper.

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 clay pots 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 for 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).

But why piñatas, and why in December? During the early days of the Spanish conquest, the piñata was used as a catechetical tool, to teach the indigenous people about Christianity. The body of the piñata represented Satan; each of the seven points symbolized the seven deadly (capital) sins (pride, lust, gluttony, rage, greed, laziness, and envy). The blindfold worn by the child or adult trying to hit the piñata represents blind faith. Breaking the points of the piñata equated with the triumph of good over evil, overpowering Satan, overcoming sin, and finally enjoying the sweet delights of God's goodness as they pour out of the piñata. Doña Lolita's most sought-after piñatas continue to be the traditional style, with seven points, but she also creates piñatas shaped like roosters, peacocks, half-watermelons, deer, half moons, and once, an enormous octopus!

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 slide show: Las Posadas.

Freshly toasted cacahuates (peanuts) are in season now and are also used to stuff the piñata. The wooden box holding the peanuts is actually a measure, as is the oval metal box.

Fresh caña (sugar cane) is in season now in time for the posadas. Buy it in two-inch unpeeled sections for adding to the sweets in the piñata; buy it in 3" peeled thin sticks for adding to your hot ponche navideño (Christmas punch).

After several houses turn away la Virgen, San José, and their retinue, they finally receive welcome at the last 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 (a hot fruit punch), buñuelos (a thin fried 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.

These very large bags of individually wrapped candies are ready to use to fill any piñata. These are available at the Mercado Medellín in Colonia Roma, Mexico City.

Mandarinas (tangerines) are in season at Christmastime, as are tiny jícamas and fresh sugar cane, which round out the goodies in lots of piñatas.

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

The piñata, lovely though it may be, is a purely temporary joy. Nevertheless, happy memories of childhood posadas with family and friends last a lifetime.

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

22 de December de 2018
Ponche Navideño :: Mexico’s Out-of-this-World Delicious, Soul Warming Christmas Punch

Mexico's fragrant, delicious ponche navideño–Christmas punch, served hot. Loaded with seasonal fruits and sweet spices, it's a do-not-miss at our Christmas festivities. The recipe is simple and the rewards are many; you, your family, and your holiday guests will love it as much as I do. Photo courtesy México Desconocido.

At nearly every 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) 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 cloves
1 star anise pod (optional)
1 kilo piloncillo (Mexican brown sugar)
1/2 cup white sugar (optional)
2 long sticks Mexican cinnamon, broken in thirds or quarters

6 quarts of water or more

Special Equipment
A 12-to-14 quart lidded pot
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Before you start cutting up fruit, put 6 quarts of water in a pot, cover it, and over high heat, heat it until it boils.

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 tender.

We usually ask our adult guests if they'd like their ponche con piquete (with alcohol–rum, tequila, etc). Add a shot to each cup as requested, prior to adding the 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 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–tell her you saw her caña (sugar cane) on Mexico Cooks!.

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

Seasonal tejocotes–Mexican hawthorne, similar to the crabapple. Each of these measures approximately 1 1/4" in diameter. The fruit is very high in pectin, which slightly thickens 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.

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

These are the dehydrated jamaica flowers you need to make ponche. They add deep red color and 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! One kilo will be enough for this recipe's ponche. Click on any photo to enlarge.

This is what's known as canela–Mexican "true cinnamon". The truth is, it's grown in Ceylon 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 a half-meter! To the right side are Mexican raisins, which, if you like, you can also add to the ponche.

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! Photo courtesy Kiwilimon.

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

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15 de December de 2018