Category: Mexican Markets

  • Meals At Home, Meals Away from Home :: Mexico Cooks! Travels to Eat

    Aporreadillo Vicky june 2017 1
    Truly wonderful aporreadillo from Apatzingán, Michoacán's Tierra Caliente (hot lowlands), as prepared by doña Victoria González at La Tradición de Apatzingán, her family's restaurant in Pátzcuaro, Michoacán. Aporreadillo is a preparation of dried cecina, cooked in highly spiced tomato-y broth with scrambled egg.  In this case, doña Vicky prepared a plate of aporreadillo for me with a base of morisqueta (steamed white rice) and frijoles de la olla (freshly cooked whole beans and their liquor).  The small dish in the background is a bowl of doña Vicky's delicious salsa, made in a molcajete (volcanic stone mortar).  Just looking at the picture makes my mouth water!

    DF Xochimilco Trajinera Cocinando 2
    A Sunday afternoon on the trajineras (boats) in Xochimilco requires a refueling stop at a 'restaurant' trajinera.  These boats with small kitchens pull up along side the trajinera that you're riding in to offer whatever's cooking.  In this case, our midday meal was juicy carne asada (grilled meat) and quesadillas cooked to order, guacamole and tortilla chips, rice, beans, and hot-off-the griddle tortillas.  Delicious!

    Pan de Romero Rosetta
    Here's pan de romero (rosemary bread) from Rosetta, chef Elena Reygadas' lovely and well-respected Italian restaurant at Calle Colima 166, Col. Roma Sur, Mexico City.  This bread is so delicious that sometimes I wish I could go to Rosetta and just fill up on bread and olive oil!

    Italian Sausage and Peppers Sandwich 2
    Home cooking: Mexico Cooks! prepared the hot, fennel-y Italian sausage and then created sausage, peppers, and onion sandwiches for a recent meal at home. 

    Eggplant Parmagiana Out of the Oven
    Another home-cooked meal: eggplant parmagiana.  An Italian-American Facebook friend in New Jersey keeps me inspired to try his recipes.  They're almost inevitably delicious and it's a huge pleasure knowing him, even in this virtual way.

    Crema de Flor de Calabaza Azul Histo?rico 1 Marzo 2016
    Once every couple of months, Azul/Condesa or Azul/Histórico call out to us.  It's difficult for me to resist the wonderful crema de flor de calabaza–squash flower soup, each bowl made with 18 squash blossoms plus strips of chile poblano, kernels of tender elotes (early corn), and tiny cubes of queso fresco (fresh white cheese).

    Cristina B'day Rosalba Charales 1
    Charales, tiny freshwater fish prepared as a snack almost everywhere in Mexico.  These are special, though: prepared by my dear friend Rosalba Morales Bartolo, just as her grandmother taught her  Rosalba lives in San Jerónimo Purenchécuaro, Michoacán.  No one prepares charales the way Rosalba does, and once you've had one or two of these, there is no going back to the ordinary style.  Until a few years ago when Rosalba grabbed me by the back of the neck and insisted, "Taste this!", I always thought I really despised these little fish.  Now I dream about hers, and fortunately I live close enough to San Jerónimo that I often get to have some.  If you come for a food tour with me, we'll go to her house for comida (Mexico's main meal of the day), and you'll be addicted, too.

    Albo?ndigas Caseras Febrero 2017 1
    Home-made sopa de albóndigas (Mexican meatball soup). I prepared this in February 2017 for dear friends in San Diego, California.

    Kalisa's for Dinner Claudia's Steak Feb 2017 1
    Perfectly grilled steak, prepared in February by chef Claudia Sandoval, for an amazing meal at the San Diego home of a friend.  It was an honor and a pleasure to share dinner with chef Claudia, who is the 2016 winner of MasterChef/Gordon Ramsey.  The hostess of the party is always the hostess with the mostess, and the evening was made complete by friends Holli and Jim DeLauro.  

    Morelia Buñuelos
    To end on a sweet note: these buñuelos–foot-in-diameter deep-fried flour pastry, finished with a dash of granulated sugar and cinnamon, broken onto a plate or into a bowl and bathed with syrup made of piloncillo (Mexican raw brown sugar)–were on the menu at a fonda  (small family food booth or restaurant) the last time I was in Morelia, Michoacán.  Could you resist?  I couldn't.

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

  • Made At Home With Mexico-Grown Blackberries :: Not your Abuelita’s Cobbler

    Yoghurt 11 Zarza
    Blackberries are one of the staples of the Mexico Cooks! kitchen.  In season nearly year-round, Mexico's blackberries are commercially grown primarily in the states of Michoacán and Jalisco.  I'm crushing this bowlful of delicious blackberries with Splenda® and a pinch of salt to add to breakfast yoghurt.  Wild blackberries (in the Purépecha language, tzitún) still grow in the oak and pine forests of Michoacán.

    In 1994, the commercially cultivated blackberry first arrived in the area around Los Reyes, Michoacán.  High in the mountains, Los Reyes offered a perfect climate for the Brazos variety of erect blackberries.  Originally, the commercial growers planted only three hectáreas (about 6 acres) of berries.   Developed at Texas A&M University and introduced in 1959, 'Brazos' has been the Texas standard for years and is still a great variety. The berries are large and the plants produce heavily.  In Michoacán, this variety starts ripening early in May.  The berries are a just a little bit acid and are better for cooking and canning than fresh eating. This variety has more thorny plants and larger seeded fruit than many of the improved varieties.  In fact, the blackberries offered in Mexico's markets are huge, about an inch long by half an inch in diameter–as big as the ball of my thumb.

    Cobbler Blackberries on the Hoof
    Brazos blackberries 'on the hoof'.

    Since those 1994 beginnings, local growers have learned a tremendous amount about the cultivation of blackberries.  Today, the fruit fields cover more than 12,500 hectáreas in the area of Los Reyes, Tocumbo, and Peribán, and cultivation is currently underway in the area around Pátzcuaro–almost all in the west-central highlands of Michoacán.  The 2018 blackberry production reached a weight of more than 260,000 tons of blackberries–tons!  Ninety-five percent of those were exported to the United States, the primary foreign market.  The rest of those exported went to Europe and Japan.  This quantity of blackberries represents 95% of those grown in Michoacán and 90% of those grown anywhere in Mexico.  Next time you buy a plastic "clamshell" box of blackberries, look at the label.  Most labels will read, "Product of Mexico."  Mexico Cooks!' rinconcito (tiny corner) of Mexico produces more blackberries than anywhere else in the world.  Fortunately, enough of Michoacán's blackberries stay in Mexico to satisfy its population.

    Cobbler Blackberries
    Recently Mexico Cooks! was unable to find unsweetened, unflavored yoghurt in our neighborhood shops–and there was nearly a kilo (2.2 pounds) of blackberries in the refrigerator that needed to be eaten immediately.  They had been destined for a week's worth of breakfasts, but one morning se me prendió el foco (the light bulb went on in my brain) and I thought: COBBLER!  In the bowl is the entire amount of berries, mixed with sugar, the juice and some grated zest of a limón (key lime), and a bit of cornstarch.

    Cobbler Assorted Ingredients
    Blackberry cobbler, as you might have guessed, is not in the standard Mexican food repertoire.  However, when all of the ingredients are grown or made in Mexico, maybe it should be.  In the photo are salt, baking powder, an egg, two limones, wheat flour, standard-grade sugar,milk, and freshly rendered pork lard.  Lard, so shoot me!  You can substitute vegetable shortening, but lard tastes better.

    Cobbler Buttered Pan
    Pre-heat the oven to 425ºF and butter a baking dish.  In this instance, I used an 8" square ovenproof glass baking dish.

    Cobbler Blackberries in Pan
    Scoop the blackberry mixture into the pan and gently even it out.

    Cobbler Measuring Shortening
    Measure the shortening of your choice.  I always use the displacement method to measure solid shortening: for this 1/4 cup of lard, I started with 1 3/4 cups of cold water in this clear measuring cup.  I added lard until the water rose to the two-cup level, then emptied out the water.  Bingo, 1/4 cup of lard and no mess.

    Cobbler Shortening and Flour
    The flour mixture that will become the dough for topping the cobbler.  You see the lard on top of the flour mixture, ready to be worked into it.

    Cobbler Shortening and Flour Finished
    The flour mixture should look like this when you finish working the lard into it.

    Cobbler Milk and Egg
    Break an egg into the milk and beat with a fork till blended.

    Cobbler Ready for Oven
    The cobbler, topped with raw dough and ready for the oven.  Sprinkle the raw dough with sugar to give it a finished look after baking.  The cornstarch that I mixed with the raw blackberries and sugar thickens the juices as the cobbler bakes.

    Cobbler Ready to Eat
    Bake the cobbler for about half an hour, or until the dough is light golden brown.  Your house will smell heavenly!

    Here's the entire recipe:

    Blackberry Cobbler

    Ingredients
    4-6 cups fresh blackberries
    3/4 cup sugar, divided use
    1 Tbsp lemon juice
    zest of 1/2 lemon
    1 Tbsp cornstarch

    2 cups all-purpose flour
    1/4 tsp salt
    1 Tbsp baking powder
    1/4 cup shortening–in this instance, lard
    4 Tbsp butter
    1 whole egg
    1/2 cup milk

    Preparation
    Preheat your oven to 425ºF.

    Butter the glass baking dish.  Mix blackberries, 1/2 cup sugar, cornstarch, lemon juice, and lemon zest in a large mixing bowl.  Reserve.

    In a separate bowl, mix the flour, salt, baking powder, and 1 or 2 Tbsp sugar.  Add the shortening and butter and work them into the flour with your fingers, until the mixture looks like fairly coarse corn meal. 

    Measure 1/2 cup milk into a large measuring cup; break the egg into the milk.  Beat with a fork until well blended.  Pour the milk/egg mixture into the flour/shortening mixture and stir until smooth.  The dough should not be sticky; if you need to add more flour, start with just an additional tablespoon.  When the dough is smooth but still quite damp, it's ready.

    Pour the blackberry mixture into the glass baking dish and gently even out the berries with your fingers.  Put large spoonfuls of dough all over the berries, leaving some small spaces on top for the juice to bubble through.  Flatten the dough a little–use your fingers, and don't worry about how it looks.  Sprinkle the top of the dough with a tablespoon or two of sugar.

    Bake until golden brown, about 30 minutes.  A serving of blackberry cobbler, topped with a scoop of vanilla ice cream, will look like this–truly a thing of beauty.

    Cobbler Serving Dessert
    The finished product: blackberry cobbler, hot out of the oven and topped with rich real-cream vanilla ice cream.  The top diameter of the small white bowl in the photo above measures three inches.

    What could be better for breakfast, or for dessert–a taste of Mexican blackberries, from a recipe straight out of your grandmother's kitchen! 

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

  • Cena :: Late Evening “Supper”, Just Enough to Tide You Over Until Morning

    DF Camotero 1
    The man who operates this cart in Mexico City's Centro Histórico (Historic Center) wheels his baked plátanos y camotes (bananas and sweet potatoes) around during the day.  In residential areas, when downtown businesses are closed, you are most likely to hear the steam whistle's raucously, riotously eardrum bursting high-pitched TWEEEEEEEEEEET during mid-to-late evening hours.  Each plateful is either a roasted banana or a sweet potato dripping with La Lechera, a brand of sweetened condensed milk.  Either one is just right for your cena.  Enlarge the photo to get a better look at the front of the vehicle, where the bananas and sweet potatoes are kept warm over the cart's firebox.  See the can of La Lechera?

    Cena (supper) in Mexico is a mixed bag.  For an ordinary cena at home, it's a tiny meal: a cup of hot chocolate, herbal tea, or hot milk, a pan dulce (sweet bread), or a quick taco made with what's left over from comida (the main meal of the day).  Comida being the large meal that it usually is, cena is meant only to tide you over from just before bedtime till early the next morning.

    Rose Tacos al Pastor
    If you're out partying till the wee hours, a few tacos al pastor (shepherd-style marinated pork tacos) on the street might be just the ticket for your cena.  See the whole pineapple at the top of the trompo (vertical spit)?  The pineapple cooks along with the meat–see the gas grate behind the cone of meat?–and the pastorero (the guy who prepares tacos al pastor) tosses a few small sweet slices into your grill-warmed tortilla.  Top your taco with red or green salsa (remember the green is almost always the hotter one!), a pinch of sea salt, and a shower of minced onion and cilantro for a taste of heaven.

    Encuentro Buñuelos
    Buñuelos are another favorite food for cena, either eaten at a cenaduría (supper spot) or purchased from a street vendor.  Some people still make them at home–the dough is very similar to that of a wheat flour tortilla, stretched until thin over the rounded bottom of a clay pot.  Traditionally, the dough was stretched over the maker's knee to achieve each buñuelo's large size and round shape!  They are usually served either whole, dusted with granulated sugar and cinnamon, or broken into pieces in a bowl and drizzled with piloncillo (raw brown sugar) syrup.

    Conchas
    Conchas (pan dulce), reposted from the breakfast article: food for cena is often the same food we eat for desayuno.

    Just as an aside: in addition to cena, some people in Mexico still partake of merienda, a light snack that can come sometime between comida and cena.  This 'light snack' can be as simple as a couple of cookies and a cup of té de manzanilla (chamomile tea) or it can be a more complex offering similar to an English tea.  Mexico Cooks! will leave the question of how to find stomach room for merienda up to you.

    Atole de Grano en Cazo
    Not all food eaten for cena is sweet.  Case in point: this Pátzcuaro, Michoacán, specialty is atole de grano, a savory fresh-corn soup that's colored and flavored with anisillo, a wild anise that grows in this region.  Atole de grano is one of my favorite things to eat in Pátzcuaro.  Come touring in Michoacán with me, we'll have our cena there.

    La Conspiracio?n Interior Navidad 1a
    For an elegant and really delicious cena in what was originally an early 18th century home, an excellent option is Restaurante La Conspiración de 1809, located in Portal Allende near the corner of Calle Abasolo, Centro Histórico, Morelia, Michoacán.  While you're there, be sure to get the story of why the restaurant is called "La Conspiración".  You'll be glad you did.

    Cynthia Mesa de Cerca
    Several Februarys ago, Mexico Cooks! and a group of friends attended a gala Valentine's Day cena at Restaurante Los Danzantes in Coyoacán, Mexico City.  The dinner was presented by chef Cynthia Martínez and a team from Morelia, Michoacán.

    If you are invited to a late evening cena baile (dinner dance) or a cena de gala (black tie dinner) at a restaurant, events center, or private home, your hosts will pull out all the stops.  Champagne, beautiful entradas (appetizers), a superb multi-course meal, snazzy dessert, alcoholic beverages and music are de rigeur.

    JASO Mexico Cooks! Research
    Mexico Cooks! researches possibilities for an elegant cena at Restaurante JASO, Colonia Polanco, Mexico City.  It's a tough job, but somebody has to do it.

    Super Pollo don Emilio
    Above, my all-time favorite cena.  You can pretty much tell the size of the plate by comparing it to the normal-size forks stuck into the food.  These are enchiladas placeras (plaza-style enchiladas), as prepared by one special street stand in Pátzcuaro, Michoacán.  Open only in the evenings, there is nothing like them anywhere in Mexico.  Others try to imitate them, but forget it: these are the best.  I've been eating here for about 30 years.  Your plate (the photo is a normal-size order) will hold eight enchiladas stuffed with mashed potato.  The enchiladas are topped with freshly sautéed carrots, potatoes, and onions–the vegetables are just slightly caramelized.  On top of the vegetables, crisp fresh cabbage–and on top of the cabbage, pickled chile perón, Michoacán's favorite chile.  On top of the chile, shredded Oaxaca cheese!  Ask the waiter for the piece of chicken you want: leg and thigh, or breast. The skin will be crisp, the meat tender.  If you're splitting this platter full (and you should!), you can request two pieces of chicken.  No matter how big an eater you are, when you've finished eating all you can hold, the platter will still look full.  Takeout on request.  

    From eating tacos on the street to dining in stilletos and tuxedos, cena in Mexico will keep you going till morning.  Provecho!

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

  • Mexico’s Main Meal of the Day: Comida–In Various Forms

    Chicharro?n Recie?n Hecho Jamaica
    Freshly made chicharrón (you might know it as pork rinds).  Chicharrón is frequently broken into small-ish pieces and served (instead of totopos [corn chips] with guacamole as an appetizer before comida, Mexico's main meal of the day.  Try it sometime, it's delicious.

    Mexico's main meal of the day is comida, which is eaten sometime between two and five o'clock in the afternoon.  Prime time for comida is three o'clock; in many places all over the República, businesses still respect the old-time rule that closes business doors during mid-afternoon meal time.  In fact, unless the business mentions that it observes horario corrido (continuous work day) you can assume that from two until at least four in the afternoon, its doors are closed to business.  Our normal workday is from 10:00AM to 2:00PM and from 4:00PM to 8:00PM.

    Azul Histórico 5 Crema de Cilantro
    Crema de cilantro (cream of cilantro soup).  The soup course, which can be a caldo (clear broth), a consomé (another kind of clear broth, usually chicken), or a crema (cream soup), comes after the entrada

    El Portalito Menu? Colgado
    At the late, lamented Restaurante El Portalito in Mexico City, Mexico Cooks! usually ordered either the "menú sencillo" or the "menu ejecutivo".  Click on the photo to enlarge it–what deals these meals were!  Each of them included a freshly made agua fresca of the day, as well.  My particular favorite was melón (cantaloupe).

    El Portalito Agua de Melo?n
    El Portalito agua fresca de melón.

    In cities and towns all over Mexico, you'll find fondas, comida económica, and comida corrida restaurants.  All of these small, usually family-run restaurants specialize in full meals that stoke your furnace for the rest of your workday and beyond.  In addition, in many cities there are high-end restaurants that specialize in comidas for professional and business lunches, others that are designed for the ladies-who-lunch trade, and still other, family-style restaurants that invite everyone from the oldest great-grandpa to the newest newborn to enjoy time together.

    Amecameca Ensaladas Varias
    A variety of prepared salads for sale in a market.  Sold by the kilo or portion of a kilo, these salads are meant to be taken home and eaten along with your comida.

    Encuentro Mole con Pollo
    Mexico's signature mole con pollo (mole with chicken) is always popular for the platillo fuerte (main dish) at a comida, whether served at home or in a restaurant.  Many regions of the country have special mole recipes; some, like the mole poblano found in Puebla or the mole negro that comes from Oaxaca, are very well known.  Others, especially some from the state of Michoacán, are less well known but equally delicious.

    Albóndigas en el Plato
    These Jalisco-style albóndigas (meatballs) are traditional and typically served as a platillo fuerte for comida, along with their delicious sauce, a big helping of steamed white rice, a garnish of avocado, and a tall stack of tortillas.

    Many soon-to-be-visitors to Mexico write to me saying something like this: "I want to plan for breakfast in the hotel and a meal in such-and-such a restaurant at lunchtime.  Then we want to go for dinner at such-and-such restaurant."  Unless you are a professional eater–and I know that some of you are!–it's difficult to fit all of that food into one day, given the times of day that meals are usually eaten here.  If you're having breakfast at your hotel, many of the available dishes will look like those featured here last week.  They're very, very filling.  Just a few hours later, it's time for comida, an even more filling meal when eaten in a restaurant.

    Carne y Salsa Listo para Hornear
    Carne de cerdo en salsa verde (pork in green sauce) is a typical home-style dish (in this instance, just being put into the Mexico Cooks! oven) often served for comida.  Of course it is preceded by an appetizer, a soup, and perhaps a salad; it's accompanied by red or white rice, refried beans, and a stack of tortillas–and followed by dessert!

    Lonche de pechuga de pollo
    Lonche de pechuga de pollo (cold chicken breast sandwich, garnished with lettuce, tomato, and pickled chiles jalapeños).  This kind of sandwich is neither lunch nor comida.  Photo courtesy Big Sky Southern Sky.

    Loncheri?a
    Photo courtesy Lonchería San Ignacio.  The awning offers lonches de guisado (one of many stew-like preparations), de pierna (pork leg), de jamón (ham), de panela (a soft, white cheese), and de queso de puerco (head cheese).

    "Lunch" as it is eaten in the United States or elsewhere does not exist in Mexico.  You might see a restaurant sign reading "LONCHES" or "LONCHERÍA", but the words refer to a kind of cold sandwich known as a 'lonche', not to a place where you can have lunch–although a lonche late in the morning would be great!  A lonche can be eaten at any old time–between meals, instead of meals, before or after a movie, and so on.

    Quiroga Taco de Carnitas
    One taco–I swear to you, ONE taco–of Michoacán carnitas: huge chunks of pork, boiled in freshly rendered lard until the pork is fork-tender with crisp, chewy outsides.  Coarsely chopped and served by the platter, ready to stuff into hot-off-the-fire tortillas and top with minced onions, chopped cilantro, super-spicy salsa, a sprinkle of sea salt and a squeeze of lime, carnitas can be a rustic and delicious comida all on their own.

    Gelatina Pinar
    Gelatina is a common light dessert, particularly with a comida corrida (think of the old-time blue plate special: everything from soup to dessert for one price. 

    Flan Napolitano
    On the other hand, you will almost always have room for a slice of old-fashioned creamy flan.

    Next week, we finish our day of Mexico's meals with cena–supper!

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

  • How Does Mexico Organize Its Meals? First, Let’s Have Desayuno (Breakfast)

    Mexico Cooks! receives many, many inquiries from foreigners planning a vacation in Mexico: "Where should I go for lunch?"  "What's a good time to go out for supper?"  "I want to eat lunch at (X high-end restaurant with a 12-course tasting menu) and supper at (Y restaurant with an 8-course tasting menu).  Will that work?" 

    When I answer that the concepts of "lunch" and "supper" really don't exist in Mexico as one knows those meals, particularly in the USA or Canada, people are shocked.  Some come and try to acclimate to the Mexican way of eating, and others write to me later to say, "No wonder there was no one in the restaurant when my family was there at 6:30PM!  We thought it would be bustling, but no.  When we were finished with our meal, at about 8:30PM, people started arriving.  You were right!"  

    Let's talk about mealtimes in Mexico, starting with breakfast.

    Classic American Breakfast Cold Cereal
    A typical breakfast in the USA, circa 1950s: unsweetened cereal topped with sugar, a banana–often cut up into the cereal–and milk, poured over the cereal.  Many people in the USA and Canada still start the day with something similar.

    Susana's Corunda  Pa?tzcuaro
    The corunda is a regional tamal from Michoacán.  This modern-style corunda is filled with cream cheese and strips of roasted chile poblano, and then topped with Mexican table cream and a sauce made of chile perón (a local, Michoacán-grown chile).  This makes a great desayuno when accompanied by a cup of hot atole, made either with fresh guava or fresh blackberry.

    People in Mexico frequently eat two morning meals. The first is desayuno, which comes from the root word ayunar, to fast.  Desayuno literally means "I un-fast" and is ordinarily eaten first thing in the morning, maybe before work while you are standing in the pre-dawn kitchen thinking about the coming day on the job or gobbled while you are hurrying the kids into their school uniforms.  This breakfast consists of something quick and simple or a smear of yesterday's frijolitos refritos on a leftover tortilla, washed down with a glass of fresh orange juice; a pan dulce fresh out of the oven from the corner bakery, accompanied by a cup of milky Nescafé (Mexico's ubiquitous instant coffee).  It's just enough to help your brain kick into gear.

    Calabaza Lista Pa'Comer
    This Mexico Cooks! desayuno includes home-made calabaza en tacha, ready to be bathed in hot milk–plus a slice of pan relleno con chilacayote (bread filled with sweetened chilacayote squash paste), served with fresh juice or coffee.

    Molletes
    At home, Mexico Cooks! occasionally prepares molletes, an old-time family favorite.  I grill a bolillo (a dense-textured and crusty white bread roll), add a thick smear of chile-spiced refried beans, and top them with huevos volteados (over-easy eggs).  With a fresh fruit accompaniment, this almuerzo is really stick-to-your-ribs.

    Around 10:30 or eleven o'clock in the morning, when the stomach starts to require something more substantial to keep the body going, many people take a break for almuerzo.  There really is no adequate word in English for this meal.  It's not breakfast and it's not a snack, and it's really not brunch, either.  Almuerzo is typically a larger meal than desayuno.  Workers on a construction job, for example, often stop work, build a little fire, and heat up yesterday's leftovers that they've brought along in a 'tupper'–the generic word for a covered plastic container.  Warmed-up leftovers, a stack of tortillas, and a fresh-made pot of coffee keep the girders going up. 

    El Portalito Enchiladas Verdes Abiertas
    Another really hearty almuerzo: a plateful of enchiladas verdes con pollo deshebrado (enchiladas with shredded chicken in green sauce) topped with finely grated white cheese and minced onion, accompanied by a guarnición (side) of refried beans.

    Pátzcuaro Breakfast
    Here's another typical almuerzo in Mexico: chilaquiles verdes (fried tortilla strips simmered in green sauce), topped with grated white cheese and thinly sliced white onions, then crowned with huevos al gusto (eggs however you like them).  Add a side of frijolitos refritos, a plate of ripe seasonal fruit, a warm-from-the-oven bolillo, either salsa or butter for the bread, and a great cappuchino, all served on a sunny terrace.  Heaven…

    Next week, next meal!  Comida, Mexico's main meal of the day, coming up.  We'll save your place at the table. 

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

     

  • Purhépecha Creation Legend :: Lo Que el Lago Me Contó :: What the Lake Told Me

    Lake Pa?tzcuaro Getty Images Michael Ochs
    Fishermen on Lake Pátzcuaro.  Photo by Earl Leaf (1952), Michael Ochs Archives, courtesy Getty Images.  Unless otherwise noted, all photos copyright Mexico Cooks!.

    Mexico's state of Michoacán is a patchwork of cool pine-forested mountains bathed in freshwater streams and lakes, rocky surfers' paradises along the Pacific Ocean coast, and the Tierra Caliente, the hot, dry lowlands.  The indigenous Purhépecha population, the largest of the four indigenous communities who live in this state, still retain many of their traditions and customs in today's 21st century life.  

    In the beginning, nothing existed. Everything was total darkness. Nothing was heard, nothing was seen, nothing moved. Everything was a great circle, without beginning and without end. Much time passed. Finally from the depth of the nothing and the darkness came a tiny ray of light. The small light ray grew until it formed a huge ball of fire which illuminated the darkness. From that great fire rose up Kurhikaueri, the giver of fire, who overcame the darkness with his enormous force of light.  The father of the sun.

    Their kingdom, centered in the town of Tzintzuntzan on the shores of Lake Pátzcuaro, is said to have been an advanced and prosperous civilization as early as 900 A.D.

    Less is known anthropologically about the historical antecedents of the Purhépecha than about any other important Mexican group (the Olmecs, the Toltecs, and the Aztecs, for example).  The Purhépecha had no written language and therefore kept no written record of their lives, culture, or activities.  All of their history is extrapolated from post-first contact documents written by the Spanish.  The Purhépecha language was established long before the arrival of the Spanish and is in no way related to any other indigenous language of Mexico–or to any other language in the world.

    When the great collision occurred between the dark and the fire, four huge rays of light arose which were separated into four different points.  Where each ray of light ended, four stars remained as permanent signs and four rays remained as the four paths which divided the newborn Universe.

    In the early 1500s, the Lake Pátzcuaro basin had a population between 60,000 and 100,000 inhabitants spread among 91 separate settlements ranging over 25,000 square miles.  Purhépecha government was strong, with effective social, economic, and administrative structure.  A strong religion with many gods and goddesses underlay and supported the society.

    UNESCO Flor de Calabaza por Roset
    Purhépecha woman selling flor de calabaza (squash flowers) from a wheelbarrow in Paracho, Michoacán.

    What happened to the Purhépecha and their strong kingdom?

    On February 23, 1521, the first Spanish soldier appeared on the borders of Michoacán.  Even before this, however, the effects of the Spanish invasion had begun to be felt among the Purhépecha.  The previous year, a slave infected with smallpox had come ashore after crossing the Atlantic Ocean with the army of Spaniard Pánfilo de Naravaez and had triggered a widespread and disastrous smallpox epidemic.

    Tzuiangua, the Purhépecha calzonci (king) died in the smallpox epidemic of 1520.  Measles and other diseases came along with the earliest Spaniards and led to further reductions in population.  Partly as a result of these catastrophes, the young, newly-invested calzonci Tzintzicha Tangaxoana chose to accept Spanish sovereignty when the first Spanish soldiers arrived, rather than suffer the fate of Tenochtitlán, the grand Aztec pyramid city located near present-day Mexico City.  As evidence of his submission, he accepted baptism and brought Franciscan missionaries into the region under his protection.

    It is unclear whether the new young king did not fully understand the Spaniards' intentions and how their system worked, whether he thought he could pull the proverbial wool over their eyes, whether he was poorly advised, or some combination of the three.

    The Spanish had intended to allow him to keep some symbolic measure of autonomy for himself and his empire as a reward for his cooperation.  However, when the Spanish discovered that he was continuing to receive tribute from his subjects, they had him executed.  On February 14, 1530, the last native king of the Purépecha was put to death at the hands of the conquerers.

    Biblioteca Gertrudis Bocanegra
    So begins the mystical creation history of the Purhépecha people and Lake Pátzcuaro, the center of their spirituality.  Still numerous and active in the modern world, the Purépecha maintain much of their supernatural culture  in spite of the intrusion of globalization and the present-day world.  The mid-20th Century, Mexican-Irish muralist Juan O'Gorman painted the history of the Purhépecha nation in the Pátzcuaro public library, still open on the Plaza Gertrudis Bocanegra (Pátzcuaro's small plaza).  The mural depicts O'Gorman's vision of pre- and post-Spanish invasion Purhépecha life.

    Just at this moment, Kurhikaueri began to work intensely with his light-filled hands.  He molded a sphere from a ray of light, he hung it in space, and gave it the mission to illuminate the Universe.  He named it Tata Jurhiata, the Lord Sun.  Soon Kurhikaueri noticed that the light from the Lord Sun was monotonous and still, and Kurhikaueri thought of giving the Lord Sun a wife to help him light up the Universe.  Thus he formed Nana Kutsi, the Lady Moon.  Tata Jurhiata watched while Kurhikaueri molded Nana Kutsi, and she noticed him as well.  In that way, love was born.  Like all lovers, they dreamed of a way to meet one another.  One time they met in the dominion of the moon and another in the dominion of the sun, and that is how the eclipses were produced.  From their union, their daughter Kuerajperi was born.

    Don Vasco de Quiroga con Corona de Flores
    This carved cantera (stone) statue of Bishop don Vasco de Quiroga stands at the side of the first hospital he founded in Michoacán, in Santa Fe de la Laguna, in 1533.  Hospital, at that time, meant a center of hospitality, where weary travelers could rest and eat along their journey.  The painted wall reads "Honor to Tata Vasco".  

    In 1533, don Vasco de Quiroga, a Spanish aristocrat, was installed as the first bishop of the province of Michoacán.  At that time, the province was much larger than the present-day state.  Don Vasco governed an area that encompassed over 27,000 square miles and 1.5 million people.  Don Vasco oversaw the construction of three Spanish-style pueblos (towns), each of which included a hospital, as well as the great cathedral of Santa Ana in Morelia, numerous churches and schools, and founded the Colegio de San Nicolás Obispo (College of St. Nicholas the Bishop), the first school in all of the Americas.  Quiroga is immensely important not only to the history of Michoacán but also specifically to the Purhépecha nation.

    In The Christianization of the Purhépecha by Bernardino Verastique (pp. 92-109), the author states that the primary task assigned to Quiroga was to "rectify the disorder in which Niño de Guzmán had left the province after the assassination of the cazonci."  Unlike Guzmán, who was a viciously murderous and enslaving conqueror, Quiroga was largely benevolent.  He assumed a pastoral role of protector, spiritual father, judge, and confessional physician to the Purépecha.

    He organized the Purhépecha villages into groups modeled on Thomas More's Utopia and extended his territorial jurisdiction, which brought him into direct conflict with the Spanish encomenderos (land grant holders).  Quiroga recognized that Christianizing the Purépecha depended upon preserving their language and understanding their world view.  He promulgated a multicultural, visual, and multilingual access to Christianity.

    Even the Purépecha nation's name is debatable.  Erroneously called Tarascans since the Spanish conquest, in the last 40 years the Purhépecha have begun to reclaim the actual name of their community.  The term 'tarasco' means brother-in-law in the Purhépecha language.  The newly arrived Spanish heard that term and misunderstood, mistakenly believing that it was the name of the entire nation.

    Descendants of the Purhépecha remain in Michoacán, particularly in the Lake Pátzcuaro area.  The language is still spoken, though only by a fraction of the population.  A written Purhépecha language has been devised and is used in a regional newspaper, in books, and as signage.

    Olive Trees Tzintzuntzan
    Olive trees planted by the Spanish nearly 500 years ago still thrive in the churchyard at Tzintzuntzan, the former Purhépecha capital, on the shore of Lake Pátzcuaro.  Some of the trees measure nearly 15 feet in diameter.  In villages nearby, Purhépecha descendants still produce the crafts of the old days: wood carving, copper smithing, pottery making, textile production, and weaving tule (also known as chuspata, a lake reed) weaving.  The present-day town has a population of less than one-tenth of the Purhépecha capital at the height of its power, and it continues to lose many of its young people as they migrate in search of jobs to other Mexican cities and to the United States.

    Al Metate
    Grinding Michoacán's native blue corn using the metate (grinding stone) and metlapil (its rolling pin).  I took this photo just a few years ago.

    Anthropologists are of two minds concerning contemporary Purhépecha life.  One group, the 'Hispanists', argues that the Purhépecha remnant has become primarily a Spanish-speaking Mexican peasant culture.  Though they have maintained their language and some of their basic Mesoamerican cultural elements (in particular their diet of beans, squash, chiles, native corns, and other ingredients of their pre-first contact life), they have become Hispanicized with regard to their religious lives, their economy, and their forms of traditional or 'folk' knowledge.  In contrast, the other group is more  persuaded by the consistencies they see between traditional Mesoamerican culture and the modern-day life of the remaining Purhépecha.  They  note in particular the areas of relationship between language and culture, gender relations, socialization, and world view.

    As time passed, Kuerajperi became a lovely young woman. Kurhikaueri, the giver of light, saw her and fell in love with her.  He began to court her, and when he won her favor, he sent her four rays of light which remained on her forehead, on her womb, on her right hand and on her left hand.  The lovely young woman was changed into Nana Kuerajperi, the mother of creation, who gave birth in a tremendous storm to all natural things: the Earth, the mountains, rivers, trees, flowers, and lakes.  And that's how I was born, I was molded like a half moon with six beautiful islands.  In this world, there is nothing more beautiful than I.

    Today, more than 120,000 Purhépecha live in 16 municipalities in the Zona Lacustre (Lake Zone) and the Meseta Purépecha (Purépecha tableland) of Michoacán.  Within those municipalites are numerous towns and villages.  Most Purhépecha are bilingual.  Generally the language spoken by the family at home is Purépecha.  Children learn Spanish when they enter primary school.  There are still approximately 10,000 Purhépecha who speak only their native language.

    Elotes Pa?tzcuaro 1
    The present-day economy of the Purhépecha is based, for the most part, in agriculture.  They grow native corn for their own use and grow wheat to sell.  In the Zona Lacustre, a number of people still fish commercially. 

    Pine Needle Hot Pad
    Another significant source of income is the creation of arts and crafts.  In the mid-16th century, don Vasco de Quiroga taught the Purépecha not only Christianity but also the idea of self-sufficiency based on the refined production of items for daily use: pottery, textile weaving, copper smelting, mask making, and wood carving, among others.  The making of utilitarian items was in place long before the Spanish arrived; Tata Vasco sent for artisans from Spain to work with the Purhépecha to improve the items that were already being made.  Approximately 40,000 families in Michoacán presently work at one form or another of artesaní­a.

    Moreover, I have been given peaceful and crystalline waters, so crystal-clear that they are like a mirror, and that's how I am used.  You see, my grandmother, Nana Kutsi, combs her long silver hair every night when her rays are reflected in my waters.  By day, my grandfather, Tata Jurhiata, reflects his golden rays in my waters, forming sparkles of every color.  I am the lake of the ages.  I am Lake Pátzcuaro.

    The ancient Purhépecha  believed that the Universe was divided into three parts: the region of the heavens, the region of the Earth, and the region of the dead.  Each region had its own set of gods.  The most important gods were those of the first region–the heavens–and among those the most important were Kuerajperi, the Lord of LIght, and Xaratongo, the goddess of the moon.

    Many Purépecha continue to live in small villages, in some respects isolated from culture other than their own.  Their ancient homes, called trojes, are made of heavy, hand-hewn thick pine boards.  Each room of a troje is separate from every other room.  The kitchen, living quarters, sleeping and storage rooms are individual small buildings.  Family trojes are rapidly being sold as weekend cabins and for other non-Purhépecha use, and the Purhépecha are living in more modern dwellings.

    Entrada al Templo
    Entrance to the Templo del Señor del Rescate, in Tzintzuntzan, former seat of the Purhépecha empire.

    Today, the Purhépecha practice a Catholicism colored by their reinterpretation of the teachings of the early Franciscan and Dominican missionaries.  Many Purhépecha believe that God, the Virgin Mary, Jesus, and the saints have special powers which interact among them.  The devil, in some of his manifestations, has an importance which goes beyond that of the saints.

    Life for the Purhépecha today is a battle for survival, both economic and cultural.  Physical survival depends on many factors, including money sent home by the sons and daughters of the pueblos who now work in Morelia (the state capital), Mexico City, Guadalajara, and in the United States.

    Cultural survival is constantly assaulted by the influences of television, technological advances (everyone has a cellular phone, everyone reads and posts to Facebook), everyone is connected via Whatsapp and Messenger), print advertising, and innovations brought home by the sons and daughters who work 'away'.   

    Purhe?pecha Women Chera?n
    Social and political activism are crucial to the continuation of the Purhépecha nation.   

    Spiritual survival depends on the handing down of the old ways, the old traditions, by a generation of elders that is fast disappearing.  The question of how and how much to mix with the mestizo community is not an idle one, but one which must be addressed if the Purhépecha are to survive as more than a curiosity in the modern world.

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

  • In Memoriam :: Memories of Chef Patricia Quintana

    Encuentro Patricia Quintana Uruapan 1
    Mexico's long-time chef Patricia Quintana.  Her career spanned countries, decades, friendships, classrooms, books published, and regional foods.  She left us on November 26, 2018, far too soon.  Everyone who knew her, misses her.

    Distilería 11 Baril
    A decorative charanda barrel at the entrance to Distilería El Tarasco in Uruapan.  Charanda, distilled from sugar cane and bottled as both blanco (newly distilled) or reposado (aged), is a regional alcohol specialty of Michoacán.

    Eighty hardy souls, chefs, journalists, travel specialists and food writers all, recently toured Mexico's Central Highlands on a two-week fact-finding and eating binge that brought us together from Europe, South and Central America, the United States, and other points around the globe.  Aromas y Sabores de México, Ruta del Bicentenario 2010, organized by Mexico's national tourism department and led by the marvelous chef Patricia Quintana, kicked off in Mexico City on May 29 and ended its culinary wanderings in Michoacán on June 10.  Naturally Mexico Cooks! thinks they saved the best for last!

    Distileri?a 9 Betty Fussell
    Eleven o'clock on a hot spring morning and my friend Betty Fussell was sucking down a charanda piña colada AND a torito at the distillery! It was Betty's first full-blown taste of Michoacán and we had a marvelous time together. 

    The two-bus, multi-van caravan wound its way from Mexico City to the State of Mexico, then to Querétaro, to Guanajuato and, for the last four days, to Michoacán.  Tour participants, accompanied by Chef Patricia Quintana of Mexico City's hot-ticket Restaurante Izote, slept when they could, partied when sleep eluded them, visited countless historic sites gussied up for Mexico's 2010 bicentennial celebrations, and ate till they could eat no more. 

    Distilería 2
    John Rivera Sedlar, of Rivera Restaurant in Los Angeles, California, enjoys a super-refreshing torito (made with charanda, of course) and a visit with Mexico Cooks! Photo courtesy Cynthia Martínez, Restaurante La Conspiración de 1809, Morelia.

    Drink Dispenser 1
    The kind of drink dispenser that Mexico Cooks! uses for toritos for a party.

    If you'd like to make toritos for a party, they're really easy to prepare and are always a huge success.  If you can't find charanda in your hometown liquor store, substitute an inexpensive white rum.

    TORITOS (Little Bulls)
    Makes approximately 25 5-ounce servings

    1 liter charanda or white rum
    2 liters pineapple juice
    2 liters grapefruit soft drink
    Salt to taste
    Ice

    Crushed chile de árbol or other spicy chile
    Crushed salted peanuts

    Mix all of the liquids together and add salt to taste.  Pour into a large pitcher and chill thoroughly.  If your drink dispenser has a center cylinder for ice, you can fill it and keep the toritos cold without diluting them.

    At the time of serving, place a pinch of crushed chile and a teaspoonful of salted peanuts in each person's glass.  Fill each glass with the charanda mixture (or with the rum mixture), and serve.

    This recipe is easily cut in half, if you're expecting fewer guests, or doubled (or tripled) if you're expecting a crowd.  Try it soon, in the heat of summer.  Toritos are enormously refreshing.

    Salud! (To your health!

    La Huata?pera Magda
    On a hot spring day in Uruapan, Michoacán, Magda Choque Vilca, field coordinator of Argentina's Proyecto Cultivos Andinos, delights in a cooling paleta de aguacate (avocado ice pop).

    La Huata?pera Mousse de Aguacate y Macadamia
    Two of Michoacán's best known products are the avocado (the state is the world's largest avocado grower) and the macadamia nut.  This chilly and refreshing mousse, served in Uruapan at Restaurante Tony's–(Morelos #183, Col. Morelos, Uruapan)–combines both delicacies.  The creamy white macadamia bottom layer supports the pale green avocado top layer.  It was absolutely delicious.

    La Huata?pera Metate
    A metate y metlapil (three-legged flat grinding stone, made of volcanic rock, and its 'rolling pin') on display at the regional museum at Uruapan's La Huatápera.  Nearly five hundred years ago, Bishop don Vasco de Quiroga created the building as a hospitality center for the Purépecha people. Many Mexican kitchens still depend on the metate for grinding corn, beans, chocolate, herbs, and a hundred other ingredients.

    La Huatápera Caritas de Aguacate
    For the Ruta de Aromas y Sabores tour, La Huatápera once again became a hospitality center.  Tables along the portales (covered terraces) around the building held tastes of regional treats: ceviche de trucha, guacamole, paletas, and much more.  Brought by Restaurante Tony's, the avocados in the photo above were halved horizontally, the meat partially removed and then mashed with cream cheese, spices, and stuffed back into the avocado shell and decorated with these charming faces.  The parsley eyebrows especially tickled me.

    Mirasoles Patio
    Restaurante Los Mirasoles in Morelia hosted the welcome dinner for the Michoacán portion of the Ruta de Aromas y Sabores tour.  The restaurant's executive chef, Rubí Silva Figueroa, pulled out all the stops to make the meal a high-end version of Michoacán's regional foods.  Seated at a table with food professionals and journalists from Europe, South America, and the United States, Mexico Cooks! explained the food.  It was, as one friend said, a comida didáctica–a teaching meal!  Photo courtesy of Los Mirasoles.

    Paracho Tejedores Aranza
    Paracho, Michoacán, is known as Mexico's epicenter of guitar making, but it is also famous for weaving, embroidery, and other artisan work.  Michoacán's Secretaría de Turismo (state tourism department) had arranged for a small tianguis artesanal (artisans' street market) for our tour.  Among the items on display and for sale were rebozos (long rectangular shawls) woven by the famous reboceros de Aranza (rebozo-makers of Aranza, Michoacán).  Finely loomed and beautifully patterned and colored, each of these dressy cotton rebozos take anywhere from two weeks to a month to complete.

    Distilería 1
    We had a marvelous time on the tour!  Left to right: Lic. Elizabeth Vargas Martín del Campo, director of the Politécnico de Guanajuato; Chef Patricia Quintana, innovative executive chef, caterer, and restaurant owner, Mexico City; Sacha Ormaechea, Restaurante Sacha, Madrid, Spain;  Olivia González de Alegría, Director General, Instituto Gastronómico de Estudios Superiores, Querétaro; Cynthia Martínez, owner, Restaurante La Conspiración de 1809, Morelia; and Mexico Cooks!.  Photo courtesy of Cynthia Martínez.

    Originally published in 2010, this article about Patricia Quintana's amazing tour of Michoacán bears repeating in her memory. Chef Patricia Quintana passed away on November 26, 2018.  May she rest in peace.  

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

  • Mexico Cooks! Orders a Fried Whole Frog–Among Other Delicacies

    Morelia Deep-Fried Whole Frog
    There are times when one simply has to try something unusual.  Here, it's a whole frog that had been skewered on a stick, battered, deep fried and served with chiles toreados (chiles serrano, rolled in oil and grilled or sautéed until soft), cebolla blanca (white onion, in this case caramelized), and limón to squeeze all over it. Whole deep fried frogs are a specialty of Queréndaro, Michoacán.  It's quite a graphic presentation, but you only eat the legs–unless you care to nibble on other parts.  I had been determined to order it, but once it was in front of me–not so much interested in eating it.

    Aporreadillo Vicky june 2017 1
    Truly wonderful aporreadillo from Apatzingán, Michoacán's Tierra Caliente (hot lowlands), as prepared by doña Victoria González at La Tradición de Victoria, the family restaurant in Pátzcuaro, Michoacán. Aporreadillo is a preparation of dried beef, cooked in highly spiced tomato-y broth with scrambled egg.  In this case, doña Vicky prepared a plate of aporreadillo for me with a base of morisqueta (steamed white rice) and frijoles de la olla (freshly cooked whole beans and their liquor).  The small dish in the background is a bowl of doña Vicky's delicious salsa, made in a molcajete (volcanic stone mortar).  Just looking at the picture makes my mouth water!

    DF Xochimilco Trajinera Cocinando 2
    A Sunday afternoon on the trajineras (boats) in Xochimilco requires a refueling stop at a 'restaurant' on another trajinera.  These boats with small kitchens pull up along side the trajinera that you're riding in to offer whatever's cooking.  In this case, our midday meal was juicy carne asada (thin slices of grilled beef) and quesadillas cooked to order, guacamole and tortilla chips, rice, beans, and hot-off-the griddle tortillas.  Delicious!

    Atole de Grano en Cazo
    In the evenings in Pátzcuaro, Michoacán, two women set up stands to sell atole de grano (a delicious soup made of fresh, tender corn kernels, a wild herb called anisillo, and water).  Add your own salsa, a squeeze of jugo de limón (Key lime juice), and salt–it's marvelous, filling yet light for a mid-evening supper.  

    Italian Sausage and Peppers Sandwich 2
    Home cooking: Mexico Cooks! prepared the hot, fennel-y Italian sausage and then created sausage, peppers, and onion sandwiches for a recent meal at home. 

    Eggplant Parmagiana Out of the Oven
    Another home-cooked meal: eggplant parmagiana.  An Italian-American friend in New Jersey keeps me inspired to try his recipes.  They're almost inevitably delicious.

    Crema de Flor de Calabaza Azul Histo?rico 1 Marzo 2016
    Once every couple of months, Azul/Condesa or Azul/Histórico in Mexico City tempt me to have a meal there.  It's difficult for me to resist the wonderful crema de flor de calabaza–squash flower soup, each bowl made with 18 squash blossoms plus strips of chile poblano, kernels of tender elotes (early corn), and tiny cubes of queso fresco (fresh white cheese).

    Albo?ndigas Caseras Febrero 2017 1
    Home-made sopa de albóndigas (Mexican meatball soup). I prepared this in February 2017 for dear friends in San Diego, California.

    Kalisa's for Dinner Claudia's Steak Feb 2017 1
    Perfectly grilled steak, prepared in February by chef Claudia Sandoval, for an amazing meal at the San Diego home of friend Kalisa Wells.  It was an honor and a pleasure to share dinner with chef Claudia, who is the 2016 winner of MasterChef/Gordon Ramsey.  Kalisa is always the hostess with the mostess, and the evening was made complete by friends Holli and Jim DeLauro.  

    Morelia Buñuelos
    To end on a sweet note: these buñuelos–foot-in-diameter deep-fried flour pastry, finished with a dash of granulated sugar and cinnamon, broken onto a plate or into a bowl and bathed with syrup made of piloncillo (Mexican raw brown sugar)–were on the menu at a fonda  (small family food booth or restaurant) the last time I was in Morelia, Michoacán.  Could you resist?  I couldn't.

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

  • Pozole Estilo Jalisco, in Memory of doña María Medina

    Don?a Mari?a Medina Tijuana 1983
    Doña María López viuda de Medina, Tijuana, Baja California.  In front of her house, 1983.  We met at Mass in early 1981 and became fast friends over a pot of her home-made pozole.  Doña is an honorific for an older, respected woman–don is the masculine counterpart.

    Pozole_pig_head_2
    Traditionally, pozole starts with the head of a pig.  The head is always smiling as it hangs on your butcher's hook, waiting to go in the pot.  If you can't get a pig head from your butcher, use pork shoulder, pork butt, really meaty pork neck bones, or a combination of all three.

    In early 1981, I tasted pozole for the first time.  My soon-to-be-dear friend, doña María Medina (RIP), who owned a five-stool working-man's food counter restaurant in Tijuana, invited me to her tiny kitchen to dine.  Doña María was originally from Jalisco and was shocked that I'd been in Mexico for all of three or four months and had never eaten the thick, rich, pork, chile and corn soup that I soon learned was pozole.  I was such a neophyte that until she asked me if I'd eaten it, I'd actually never heard of pozole, but I couldn't let doña María know that.  Because I knew doña María, I knew I was in for a treat, even though I had no idea what it was going to be.  We set a date for me to eat pozole at home with her.

    The day arrived.  Doña María escorted me into her kitchen and sat me down at her table for two.  Large pottery bowls were at our places, ready for the dishing-up.  Meat, already sliced, lay on the counter next to a huge aluminum pot.  Next to the pot she had laid out bowls of thinly sliced radishes, onion diced small, shredded cabbage, whole dried Mexican orégano, and powdered chile de árbol.  She put several slices of meat into each of our bowls, ladled what seemed to me a bathtub of rich-smelling, steaming soup on top, and garnished each bowlful with the condiments.  Smiling proudly, she put the bowls on the table.  I thought she was ready to sit down with me, but no.

    Instead, she looked at my bowl.  "Te falta carne."  (You don't have enough meat.)  She put my bowl on the counter again and picked up an extra-extra long two-tined fork.  Down into the soup pot it went, and up it came again.  To my horror, impaled on the fork was a huge pig head.  My eyes were the size of big white Mexican onions.  She sliced meat from the cheek and piled it into my bowl.  "Ahora sí, provecho!"  ("Now then, bon appetit!")  She sat down, and we dug in.

    It's nearly thirty years and a lot of pozole later, but I still can't get the image of that first pig head out of my mind.  If you've toured with me in a market in Mexico, you've already heard that story.

    Readers who are familiar with the southwestern United States might be confused by the Spanish word pozole.  In New Mexico and other parts of the southwest, the word is spelled "posole" and is the word used for the corn prepared for the soup.  Here in Mexico, the words for the corn are the Náhuatl words cacahuatzintle and/or nixtamal, while the soup itself is called pozole (with a 'z').

    My good friend Rolly Brook (RIP) has once again given me permission to use some of his excellent photos to illustrate the preparation of pozole.  He photographed his friend Doña Martha (RIP) as she prepared this marvelous soup.  

    Rolly and doña Martha lived in Lerdo, in the northern Mexican state of Durango.  Her pozole is slightly different from that of the central state of Jalisco, above all in its condiments, but the basic recipes are sisters.

    Into_the_pot
    Doña Martha puts the cleaned pig head into the pot with the spices and flavorings.  The prepared cacahuatzintle  and the chiles go into the pot last. 

    Mai?z Pozolero Rojo Jalisco
    Dried red corn kernels for making Jalisco-style pozole rojo.
              
    Traditional Pozole from Jalisco State

    Ingredients

    1 cleaned pig head.  Leave the teeth and eyes in the head.  Ask the butcher to clean it for you.  At home, you simply have to wash the pig head well in cold water.

    12-15 liters of water for cooking the broth, etc.

    3 kilos (about 7.5 lbs) espinazo (pork backbone), shoulder, or butt, or a combination of the three meats.

    1 kilo (about 2.2 lbs) nixtamal-ized cacahuatzintle (dried field corn, preferably red for Jalisco-style pozole), or an equal amount of corn for pozole, already prepared and preferably red.  You'll find prepared corn in the refrigerator section of many Latin grocers.  In a pinch you can use canned hominy, but it's not the same.  It's much too soft and bland.

    10-12 chiles guajillo
    6 chiles ancho
    One large whole white onion, peeled
    An entire large head of garlic, peeled
    Cumin seeds, not too many as you don't want cumin to overwhelm the flavors of the pozole
    Bay leaves
    Sprigs of fresh orégano
    Sprigs of thyme
    A clove or two
    A splash of vinegar
    Sea salt to taste

    Garnishes
    Finely shredded cabbage
    Thinly sliced radishes
    Minced white onion
    Avocados, to be sliced and added to the pozole by each diner
    Limón criollo (key lime) to squeeze into the pozole
    Salsa roja muy picante 
    (really hot red sauce, preferably home made)
    Mexican orégano to crumble into the pozole
    Sea salt to taste

    Serve with tostadas.

    Preparation
    Two days ahead of serving, begin to prepare the dried corn for the pozole.  This process results in nixtamal

    Clean the dried corn kernels by picking through them and removing any stray corn husk pieces, rocks or other field rubble from them.  Rinse the kernels well and drain.

    Put the water in a large pot over a high flame.  Add a tablespoon or two of calcium hydroxide (builder's lime) to the water.  

    Put the corn into the water/calcium hydroxide mixture and bring to a simmer.  Allow to cook for about 45 minutes.  Do not boil, boiling will ruin the corn.  Remove from the pot from the heat and allow cool overnight in its liquid.

    When the corn is cool, rinse it well under running water and rub it in a heavy towel (or in your bare hands) to remove the skin from the kernels.  The cooked kernels should be white or pale yellow.

    Structure of Corn Kernel

    OPTIONAL: Use your thumb nails or a small sharp knife to remove the hard pedicel (the little piece of the corn kernel that holds the kernel to the cob) from the narrow end of each kernel.  This step is hideously time-consuming and mind-numbingly boring, but removing the pedicel allows the kernels to "flower", or open up.  Many cooks in Mexico have stopped doing this part, but you might want to try it at least once.  I did this the first time I made pozole, in spite of the fact that my housekeeper said, "You're not really doing that!" and laughed at me the whole time I struggled at the job.  

    Put the cleaned kernels back in the pot and cover with water to about 3" above the kernels.  Cook over medium heat until the kernels flower, about three hours.  Do not stir the corn while it cooks, but you might want to skim the top of the water from time to time. 

    Once the corn kernels are tender, add salt to taste.  Many cooks don't add salt until the kernels are soft, saying that they will toughen.

    Reserve the now-nixtamal-ized cacahuatzintle for later use in the pozole.

    Grind all the spices except the chiles, the garlic, and the onion until they are fine powder.  Put the pig head into a large pot and add water to cover.  Add the fresh garlic, the ground spices and the whole onion.  Reserve the chiles and the corn for pozole for later use.

    Espinazo
    Trim the espinazo and pork butt or shoulder into large pieces.  Add this meat to the pot along with the whole onion.  Simmer the meats for approximately an hour and a half. 

    Chile_prep
    Prepare the dried guajillo chiles by slitting them open and removing the stems and the seeds.  The guajillo is not spicy at all, but adds wonderful flavor and color to pozole broth.

    Chiles_on_the_stove
    Simmer the chiles while the pork meats cook.  The chiles need to cook for an hour or slightly more.  When the chiles are soft, put them in a blender and purée them with some of their cooking liquid until they are very, very smooth.

    Nixtamal_into_the_pot
    Doña Martha eases the nixtamal into the pot.

    When the meats are tender, remove the head, the espinazo, and the other meats from the pot and reserve.  Add the prepared corn kernels and the puréed chiles to the pot and continue to simmer over low heat for another hour.

    While we wait for the meats to cook, here's a list of the parts of the pig that people really like in their pozole:
    Oreja, slices of ear 
    Cachete, slices of cheek
    Trompo, slices of snout 
    Lengua, slices of tongue
    Ojo, the eyeballs 

    You can have your pozole with maciza (just the meaty pork butt or spine) or surtido (a selection of all the meats on this list plus some maciza).

    Pork Fisheye
    This is not a fish.  My favorite butcher removed an eye from a pig head and laid it on a piece of maciza (raw pork shoulder).  He's a big jokester, and you know me–I'm a little weird.

    While the pot of nixtamal-ized corn simmers, slice the meat off the head–the cheeks are particularly delicious!–and slice the rest of the meats into serving-size pieces.  Reserve the eyeballs for your guest of honor.

    Pozole Rojo MC
    The finished product!  Serve with a pile of crunchy- tostadas on the side.

    Just before serving, put a big ladle-full or more of corn kernels and broth into individual large pozole bowls.  Add several slices of meat to each bowl, on top of the corn kernels.  At table, each eater adds his or her own condiments according to taste.  I like mine with crumbled orégano, a soup spoon of minced onion, a big squeeze of limón, a fistful of sliced radishes, some sea salt, a lot of shredded cabbage, a couple of slices of avocado, and a spoonful or two of salsa roja–in other words, a little of everything!

    Espérate, te falta carne!  Ahora sí, provecho!  (Wait, you need more meat!  Okay, now, enjoy!)

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  • Delicious Mexican Pork in Some of Its Infinite Varieties!

    Longaniza Mercado de Jamaica 31 de octubre 2018 1a
    This young butcher at a local market is packing longaniza (a type of spicy Mexican pork sausage) into its casings.

    Mexico is one of the largest producers and consumers of pork in the world, second only to China.  In spite of the 'swine flu' crisis several years ago, Mexico continues to eat pork at a record-breaking pace and, every year, to export millions of tons of pork to other countries.  (FIRA

    Puercos en Camión
    From the growers' farms to a rastro (slaughterhouse) is a speedy ride along one of Mexico's super-highways.  A truck like this one, loaded with pigs, is an everyday sight throughout Mexico.  Photo courtesy ROTOV.

    Mexico is not nearly as squeamish as the United States in seeing where its carne de cerdo (pork meat) comes from.  In fact, a stroll through just about any city market or tianguis (street market) will give ample evidence that meat–including pork meat–comes from an animal, not from a sterile, platic-wrapped styrofoam meat tray at a supermarket.  

    Pig Head
    Every part of the pig is used in Mexico's kitchens.  The head is ordinarily used to make pozole, a rich stew of pork meat, reconstituted dried corn, spices, and condiments.  

    No pork existed in Mexico until after the Spanish conquest; in fact, no domestic animals other than the xoloitzcuintle dog were used for food.  The sources of animal protein were fish, frogs, and other water creatures, wild Muscovy-type ducks, the javalí (wild boar), about 200 varieties of edible insects, doves and the turkey, all native to what is now Mexico.  

    Hog Heaven Pig Tails
    Mexico has been cooking head-to-tail since long before that notion came into international vogue.  Pig tails are used here for roasting–look for recipes for rabo de cerdo asado (roast pig tail).  In addition, when a butcher is preparing pork carnitas, tails, ears, snouts, tongues, and indeed, everything but the squeal goes into the cazo (enormous cooking cauldron used to boil carnitas in lard).

    Quiroga Taco de Carnitas
    A carnitas taco from Quiroga, Michoacán.  

    Pig Mariachi Mercado de Jamaica August 2013
    No matter that just below these jolly mariachi pigs at Mexico City's Mercado de Jamaica, their counterparts lie ready for the butcher's knife.  These fellows play on!

    Chicharro?n Recie?n Salido Mercado de Jamaica Jan 2018 1
    Chicharrón (fried pig skin) is prepared fresh every day by butchers whose specialty is pork.  Nothing goes to waste. In fact, a large percentage of the pig skins used to make chicharrónes are imported to Mexico from the United States, where the market for pig skin is relatively small.

    Just about any Mexican butcher worth his apron can custom-cut whatever portion of the pig you need for meal preparation.  In case you're not 100% familiar with the names of Mexican cuts, here are two pork cut charts, first in English and then in Spanish for comparison.

    Pork Cuts English
    Pork cuts chart in English.  Click to enlarge the image for better viewing.

    Pork Cuts Chart Spanish
    Pork cuts chart in Spanish.  Even in Spanish, many cuts have different names depending on which country names them.  Again, click to enlarge the image for a better view.

    Mercado SJ Lechón
    These suckling pigs were butchered at 6 weeks to 3 months old.  Known in Mexico as lechón, roast suckling pig is a delicacy by any name.  Many restaurants in Mexico specialize in its preparation.

    Tacos al Pastor Calle Uruguay DF
    One of the most common and popular (and really delicious) kinds of street tacos is tacos al pastor (shepherd style tacos).  This preparation comes from Mexico City.  Marinate thinly sliced pork meat in a sauce made of chiles guajillo, vinegar, and tomato. Next, layer the slices on a vertical spit so that they form the shape of a spinning top.  At the top of the meat, place a pineapple without skin.  Light the fire in the grate behind the spit and allow a portion of the meat to cook until slightly caramelized on the edges and tender within.  Slice into very thin pieces, using them to fill a tortilla warmed on the flattop.  With your sharp knife, flick a small section of the pineapple into the taco.  Add the salsa you prefer, some minced onion and cilantro, and ahhhhh…the taste of Mexico!

    Titita Manitas de Cerdo
    Manitas de cerdo: pickled pigs' feet.  The well-scrubbed feet are cooked in salted water, then added to vegetables cooked in a pickling solution of vinegar, chile, vegetables, and herbs.  In Mexico, manitas de cerdo can be eaten as either a botana (snack) or a main dish.

    Pátzcuaro Carnitas
    One of my personal favorite pork dishes: carnitas from Michoacán!  These carnitas in particular are the best I've ever eaten: large hunks of pork are boiled in lard until crispy on the outside, succulent and juicy on the inside.  Chopped roughly and served with various salsas, they're the best tacos I know.  Find them at Carnitas Aeropuerto, in Zamora, Michoacán.

    Adobo en el Plato
    Adobo huasteco, another deliciously spicy pork dish.  It's been a while since this last appeared on our table–and it's high time we prepared it again.  Click on the link for the recipe.

    Hog Heaven Bouquet de Cabezas
    Last but not least, here's a rosy bouquet of pig heads for sale at the Mercado de Jamaica in Mexico City.

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