Category: Mexican Markets

  • Is It A Creche? A Manger Scene? In Mexico, It’s a Nacimiento.

    Arbolito 2010 2
    A Christmas tree may be the central focus of your home decoration during this joyous season of the Christian year.  In most parts of Mexico, though, the Christmas tree is a fairly recent import and the primary focus of the holiday is still on the nacimiento (manger scene, creche, or nativity scene).

    One of Mexico Cooks!' biggest delights every late November and early December is shopping for Christmas–hunting for gifts of course, but also, on the lookout for new items to place in my nacimiento (manger scene).  Truth be told, I have five nacimientos–or maybe six–that come out each Christmas season, but only one of them keeps growing every year.

    Barro Nacimiento 2010
    The tiny figures in this nacimiento are made of clay; the choza (hut) is made of wood.  The shepherds and angels have distinctive faces; no two are alike.  One shepherd carries firewood, another a tray of pan dulce (sweet breads), a third has a little bird in his hands.  The tallest figures measure only three inches high.  According to la leyenda navideña (the Christmas legend), even the animals in the stable bowed down to worship the Niño Dios (Baby Jesus).  Click on any photo to enlarge the image for a better view.

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

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

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

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

    AAA José y María Hacia Belén
    A few weeks before Christmas, my tiny nacimiento de plomo (manger scene with lead figures, none over four inches high) comes out of yearlong storage.  The wee village houses are made of cardboard and hand-painted; each has snow on its roof and a little tree in front.  You might well ask what the figures in the photo represent: Sr. San José (St. Joseph, who in Mexico always wears green and gold) leads the donkey carrying la Virgen María (the Virgin Mary) on their trek to Belén (Bethlehem).  We put these figures out earliest and move them a bit closer to Bethlehem every day.  This nacimiento is the one that grows each year; I have added many, many figures to the original few.  This year the total number of figures is near 250.

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

    Nacimiento Arriero y Woman at the Well
    Detail of the lead figures in my ever-growing nacimiento.  To the left is a well (with doves) and a woman coming to draw water; to the right is an arriero (donkey-herder) giving his stubborn little donkey what-for.  

    Nacimiento Misterio 1
    No matter how many figures are included in a manger scene, the central figures in any nacimiento are the Holy Family (St. Joseph, the Virgin Mary, and the Baby Jesus).  In Mexico, those three are collectively known as el misterio (the mystery).

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

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

    Where in Mexico can you buy figures for your nacimiento?  Every city and town has a market where, for about a month between the end of November and the first week in January, a large number of vendors offer items especially for Christmas.  Some larger cities, like Mexico City, Guadalajara, Morelia, and others, offer several tianguis navideños (Christmas markets) where literally thousands of figures of every size are for sale.  

    Nacimiento Virgencita Da?ndole Pecho al Nin?o Dios
    A few years ago, I found a tiny figure of the seated Virgin Mary, one breast partially exposed as she nurses the Niño Dios, who lies nestled in her arms.  It's the only one like it that I have ever seen.  She measures just about two and a half inches high.

    Navidad 2014 Pastor y Fogo?n
    This shepherd keeps watch over his cook-fire in the Mexico Cooks! nacimiento.  He's about three inches long from head to toe; the base of the fire is about the same length; the lead props for the pot are about two inches high.

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

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

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

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

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

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

    Nacimiento 6 (Devils)
    Which diablito (little devil) tempts you most, the one with the money bag or the one with the booze?

    Nacimiento Figures 2 (shepherds)
    How many shepherds do you want?  This annual tianguis navideño booth has hundreds, and in sizes ranging from an inch to well over a foot tall.

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

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

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

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  • Piñatas :: Not Just For Birthdays! It’s Time for Mexico’s Posadas

    Piñatas en la Puerta
    Traditional piñatas ready for sale decorate the door to the Hernández family's tiny taller (workshop) on Av. Lázaro Cárdenas, 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'll celebrate her 88th birthday on December 24, and she still lights up–just like a Christmas tree–when she talks about her business and her life.

    Doña Lolita con el Punto
    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 Trabajando
    Doña Lolita adds another layer of newspaper to this piñata in progress.  "You can't put too much newspaper on the pot, because it will take too long to break," she explained.  "And you can't put too little on it, either, because then the first child to hit it will break it.  That's no good, either.  You just have to know how much to use."  Click on the photo to enlarge it and get a good look at the clay pot inside the paper maché.

    "The woman who made piñatas wouldn't give away her secrets, so I had to figure everything out for myself.  You should have seen me the first time I tried to make a bird's beak for a parrot-shaped piñata!  A man I knew told me to make it out of chapopote (a kind of tar), so I did.  It hardened all right, but later in the day the weather warmed up and that beak dripped down to here!  What a mess!  I finally figured out how to make the shape out of paper, but I just about broke my head thinking about it!"

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

    Tijeras
    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 en Producción
    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.

    Piñata Enorme
    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 y Fernando con Oswaldo
    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 en la Puerta
    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."

    Candy
    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, for teaching Catholic dogma.  The body of the piñata represented Satan; each of the seven points symbolized the seven capital sins (pride, lust, gluttony, rage, greed, laziness, and envy).  The bandanna worn by the person whacking at the piñata symbolized blind faith.  Breaking the piñata equated with the triumph of good over evil, overpowering Satan, overcoming sin, and enjoying the delights of God's creation as they pour out of the piñata.  Doña Lolita's most sought-after piñatas continue the traditional style, but she also creates piñatas shaped like roosters, peacocks, half-watermelons, deer, half moons, and once, an enormous octopus!

    Now, for the nine nights from December 16 through December 24, Mexico celebrates las posadas.  Each evening, a re-enactment of the Christmas story brings children dressed as la Virgencita María (ready to give birth to her baby) and her husband Sr. San José (and a street filled with angels, shepherds, and other costumed children) along the road to Bethlehem, searching for a place to stay.  There is no place: Bethlehem's posadas (inns) are filled.  Where will the baby be born!  For the re-enactment, people wait behind closed doors at certain neighborhood houses.  The santos peregrinos (holy pilgrims) knock, first at one door, then another.  At each house, they sing a song, begging lodging for the night.  At each house, the neighbors inside turn them away in song: 'No room here!  Go away!  Bother someone else!'  Watch a lovely slide show: Las Posadas.  

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

    After several houses turn away la Virgen, San José, and their retinue, they finally receive welcome at the last, previously designated house.  After the pilgrims sing their plea for a place to stay, the guests assembled inside sing their welcome,  "Entren santos peregrinos…" (Come in, holy pilgrims…).  The doors are flung open, everyone piles into the house, and a huge party starts.  Traditional foods like ponche (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.

    Dulces en Bolsa
    This five-pound bag of hard candies shows a blindfolded (but peeking) boy ready to break open the filled piñata.  Luis Gómez, a merchant at Local 290, Mercado Independencia in Morelia, offers these and other bags of piñata candies.

    Pelando Can?a
    Caña de azúcar (sugar cane), also in season now, goes into the piñata, too.  The skin is left on and it's cut into 2" to 3" sections, then added to the mix of other treats.

    Little Ji?camas
    Yes, little jícamas are also in the markets right now–and meant to be included in the piñata!  We only use tiny ones–they also measure about 3" in diameter.

    Mandarinas
    Mandarinas (tangerines) are in season at Christmastime and round out the goodies in lots of piñatas.

    Piñatas Terminadas
    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:

    [youtube=https://www.youtube.com/watch?v=XIOjDz0smFw&w=560&h=315]

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

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

     

  • Nuestra Señora de Guadalupe :: Queen of Mexico and the Empress of the Americas

    Basilica-De-Santa-Maria-De-Guadalupe 1
    The Basílica de Nuestra Señora de Guadalupe (Our Lady of Guadalupe) in Mexico City.  This newest Basílica was constructed between 1974 and 1976.  It is the second most visited religious shrine in the western hemisphere–second only to the Vatican.

    In 1982, Mexico Cooks! first visited La Morenita (a common nickname for Our Lady of Guadalupe) at her Basílica in Mexico City.  Over the course of many years, I went back often.  In 2008, I was taking a friend for her first visit to the shrine and I was practically bursting with the excitement of introducing her to the heart, the very soul, of Mexico.  The extreme devotion demonstrated by the pilgrims to the Basílica, the depth of personal faith in La Reina de México (the Queen of México), and the juxtaposition of the sublime with the not-so-sublime makes the  trip well worth repeating.   

    First on our list when many faithful visit Mexico City is always the Basílica of Our Lady of Guadalupe.  Once our friends here discovered that we were going, every single person's first question was, "Van a la Villa?" ("Are you going to the Basílica)" 

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

    OLG incense
    Devotional pilgrimages are an everyday occurrence at the Basílica.

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

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

    Hermanas Inditas
    These young sisters are dressed as peregrinas indígenas (indigenous pilgrims) for el Día de Nuestra Señora de Guadalupe, celebrated every December 12.

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

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

    On Saturday, December 9, 1531, a recently baptized indigenous man named Juan Diego set out to see a doctor in a nearby town: his uncle was very sick and needed medicine.  As he passed the pagan sacred hill of Tepeyac, he heard a voice calling to him. Climbing the hill, he saw on the summit a young woman who seemed to be no more than fourteen years old, standing in a golden mist.

    Revealing herself as the "ever-virgin Holy Mary, Mother of God" (so the Christian telling of the story goes), she told Juan Diego not to be afraid.  Her words?  "Am I not here, am I not your mother?"  She instructed him to go to the local bishop and tell him that she wished a church for her son to be built on the hill. He told her about his uncle's illness; she said, "Don't worry about your uncle, I'll take care of him.  Please go to the bishop."  Juan did as he was instructed, but the bishop's staff refused to let him into the office.

    Ropa Típica, 12 de diciembre
    Typical children's costumes to be worn in processions for the Feast of Our Lady of Guadalupe.

    On his way home, Juan climbed the sacred hill and again saw the apparition.  He reported his failure to see the bishop.  The Virgin told him to return to the bishop the next day. This time the bishop's staff listened more attentively to Juan's message from Mary. They were still skeptical, however, and so asked him to go get a sign from Mary that would prove who she was.

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

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

    Tilma 2-08
    The original tilma worn by Juan Diego still hangs above the altar in the Basílica.  Venerated by millions of pilgrims, the maguey cactus fiber tilma shows no wear after 486 years.

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

    The shrine, rebuilt several times over the centuries, is today a great Basílica with a capacity for 50,000 pilgrims.

    Juan Diego's tilma is preserved behind bulletproof glass and hangs twenty-five feet above the main altar in the basilica. For more than 485 years the colors of the image have remained as bright as if they were painted yesterday, despite being exposed for more than 100 years following the apparition to humidity, smoke from church candles, and airborne salts.

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

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

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

    That February, we took the Metrobús to La Villa, a journey of about an hour from the neighborhood called La Condesa, where we were staying with friends, to the Basílica in the far northern part of the city. The Metrobús, Mexico City's marvelous above-ground rapid transit system, left us just two blocks from the Basílica.  

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

    NSG Agua Bendita
    Holy water bottles in the image of Our Lady of Guadalupe, available from vendors' booths around the Basílica.

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

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

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

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

    Old Basilica
    The 16th Century Basílica is sinking into Mexico City's shifting subsoil.  The new Basílica is built in the same plaza.

    The present church was constructed on the site of the 16th-century first shrine to Our Lady of Guadalupe.  It was replaced by the shrine that was finished in 1709, called the Old Basílica. When the  Old Basílica became dangerous due to the sinking of its foundations, a modern structure called the New Basílica was built on the same property. The original image of the Virgin of Guadalupe is now housed above the altar in this New Basílica.

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

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

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

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

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

    When I first visited the Basílica 35 years ago, there were only two moving sidewalks.  Behind them was space for the faithful to stand and reflect or pray for a few minutes. Now there are three moving walkways.  The constant crush of visitors required that the quiet space be devoted to movement rather than reflection and rest.

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

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

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

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

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

    How to get there once you're in Mexico City:

    • From the Centro Histórico (Historic Downtown) take Metro Line 3 at Hidalgo and transfer to Line 6 at Deportivo 18 de Marzo. Go to the next station, La Villa Basílica. Then walk north two busy blocks until reaching the square.
    • Take the Line 1 Metrobús (Indios Verdes) north to the station Deportivo 18 de marzo.  Go down the stairs, head left half a block to the corner, turn right to cross the street, and walk two blocks to the right until you get to the Basílica.
    • From the Hidalgo Metro station take a pesero (microbus) to La Villa.
    • From Zona Rosa take a pesero along Paseo de la Reforma, north to the stop nearest the Basílica.
    • Or take an Uber from your hotel, wherever it is in the city. Tell the driver, "A La Villa, por favor. Vamos a echarle una visita a la Virgencita." ("To the Basílica, please. We're going to make a visit to the little Virgin.") 

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

  • Restaurante Pasillo de Humo with Chef Alam Méndez Florián :: Make Reservations NOW For Your Winter Trip to Mexico City

    Pasillo de Humo Casa Llena 17 julio 2017
    Restaurante Pasillo de Humo, Mexico City: casa llena (full house) recently at midday.  The name of the restaurant means "hall of smoke"; it's borrowed from the name of an iconic section of the 20 de noviembre market in the city of Oaxaca.  In that section–the pasillo de humo–one chooses fresh meat from any of a number of butchers, who grill it for you on the spot, along with tail-and-all bulb onions.  The "hall of smoke" is always smoky, and always delicious; vendors sell wonderful side dishes, the seating is in booths that line the hall's sides, and the diners' spirits are always alegre (joyful).  This one-year-old Mexico City restaurant isn't filled with smoke, of course, but it's almost always filled with joyful eaters at every meal: desayuno (breakfast), comida (Mexico's midday main meal of the day), and cena (supper).

    Oaxaca Carne Asada Mercado 20 de noviembre 2
    One butcher's grill in Oaxaca's Mercado 20 de noviembre, pasillo de humo.

    Pasillo de Humo Grupo 27-11-2017
    Mexico Cooks! was at Restaurante Pasillo de Humo for comida with the above group on November 27, 2017–easily the 40th meal I've eaten there during the year since the restaurant opened.  Clockwise from bottom left: Rafael Mier, founder of the 300,000+ member strong Facebook group Tortilla de Maíz Mexicana, Mexico Cooks!, Alondra Maldonado, Nayarit-based author of the cookbook Sabores de Nayarit (Flavors of Nayarit) who teaches Mexican cooking classes, (standing) chef Alam Méndez Florián, and (seated) Francisco Santiago Lázaro, the most knowledgeable central Mexico tour guide I know.  The restaurant is just a few blocks from my home, easy walking distance to Pasillo de Humo, serving day in and day out what I consider to be the best food in Mexico City.  Given that there are plus or minus 15,000 restaurants in this enormous city, that's really saying something.

    PdeH Molletes 1
    Our group of four ordered four appetizers to share.  The first to come to table were these Oaxacan molotes, small spheres of very ripe, sweet plantains, mashed and formed into spheres.  The spheres are then stuffed with queso fresco (light, fresh cheese); the indentation for the cheese is covered with a smear of plantain pulp, and the spheres are fried until light golden brown, just as you see them in the photo.  These are plated in a thin pool of delicious mole, scattered with queso fresco, and topped with thin watermelon radish slices and sprouts.

    PdeH Chile de Agua 1
    The second of our four appetizers: this is a fresh chile de agua ('water' chile, brought fresh from Oaxaca to Pasillo de Humo), slightly pickled, split open, and stuffed with marvelously seasoned shredded beef, then topped with pickled white onions.

    Oaxaca Benito Jua?rez Mkt 11 Chiles de Agua
    Fresh chiles de agua for sale in a Oaxaca market.  Their color range is from pale green to bright red, as you see in the photo.

    PdeH Alam San Pellegrino
    Alam David Méndez Florián, the young chef at Pasillo de Humo, has been immersed since birth in a world of traditional Oaxacan cooks, their superb old-time recipes that continue to thrill our palates, and their determination to maintain the food legacy passed to them from their elders.  His parents, Fidel Méndez Sosa and traditional cook Celia Florián, opened their family's restaurant Las 15 Letras in the city of Oaxaca more than 25 years ago, when little Alam was only two years old.  He started helping in the restaurant when he was scarcely as tall as the broom he used to sweep and all but stood on a box to reach the sink where he washed dishes.  He says, "When I was about 11 years old, I started doing more: I could make the agua fresca del
    día
    (the day's fresh fruit water) or a salsa.  I realized then that I really, really liked the kitchen."  

    Cristina con Celia Floria?n 7-1-2016 2a
    Mexico Cooks! with Celia Florián, chef Alam's mother and the inspiration for Restaurante Pasillo de Humo.  Señora Florián is one of the most kind and loving people I know.  Everyone who knows her considers her their dear friend, and I'm privileged to be in that group.  She has two enormous gifts that anyone who knows her would tell you: that of truly being present to the person to whom she is speaking–and truly loving her native Oaxaca and its food and traditions. 

    Celia Mercado de la Merced Jitomate Rin?o?n
    Among other ingredients that grow or are made best in Oaxaca, chef Alam brings these jitomates riñon (kidney-shaped tomatoes), several kinds of special chiles, dried corn to be nixtamal-ized and made into tortillas in the restaurant, meats such as thinly sliced tasajo (seasoned beef) and cecina (seasoned pork) for tlayudas (large, thin Oaxaca corn tortillas stuffed with quesillo (Oaxaca cheese), made in Oaxaca, special herbs, asiento (a kind of deeply flavored pork lard that is smeared onto the tlayuda), and many other items that are impossible to find in Mexico City's markets–even those that carry the most exotic items.  It's hard to write this paragraph–my mouth keeps watering!

    PdeH Pechuga Rostizada Paco 1
    Next we ordered four platillos fuertes (main dishes) to share.  Delicious, tender, perfectly cooked roast chicken breast in a pool of el rey de los moles (the king of moles): Oaxaca mole negro (black mole), made with chile chilhuacle negro (dried black chile chilhuacle), brought to the restaurant from Oaxaca.

    Oaxaca Chile Chilhuacle Negro 1
    Premium first class chile chilhuacle in a Oaxaca market.  The name on the sign is a spelling variation for this chile.

    PdeH Mollejas 1
    Our next main course was mollejas–veal sweetbreads served with a mole called chichilo, in a deep bowl and accompanied by typical Oaxaca chochoyotes (delicious little blue corn dumplings with a finger-poke of a belly button).  It's quite unusual to find sweetbreads on a restaurant menu these days, and at Pasillo de Humo they are one of my favorite dishes.  Crisp on the outside, tender on the inside, enormously flavorful…don't hesitate!  

    Pulpo con Huaximole 1
    Third came pulpo en huaxmole (tender octopus in a chile costeño mole thickened with ground guaje seeds and served with tiny halved potatoes.  Garnished with very thin watermelon radish slices and sprouts, this dish is perfectly prepared every time.

    Chapulines y Guajes
    The long green pods are guajes (pronounced WAH-hehs), endemic to Oaxaca–and from which Oaxaca got its name.  The seeds are removed for for thickening huaxmole.  In the other dish?  Tiny roasted chapulines (grasshoppers).

    Chef Alam told me that in addition to his lifelong experience cooking with his mother, grandmother, and other family members, he studied professionally at the Instituto Culinario de México in Puebla, collaborating with chef Ángel Vázquez in the restaurant "Intro" for three years.  Later, he competed as part of the National Junior Culinary Olympic Team, in Germany.  When he finished his courses at the Instituto, he worked at the fabled two-Michelin-star restaurant Can Fabes in Barcelona, Spain and then at Arzak, in San Sebastian, which at the time had three Michelin stars.

    In May 2014 chef Alam won "Most Promising Young Chef" in the competition Gastronómica Rivera del Duero, which took place in Mexico City. Later he worked as sous chef in the Hotel Santa Cruz Plaza in Chile.  Sometime later he developed the kitchen and the menu for restaurant Don Porfirio in Guatemala and continued as its e
    xecutive chef during its first year of operations.  Following that, he was production chef with Rosío Sánchez in her taco shop Hija de Sánchez in Copenhagen, just prior to starting Pasillo de Humo.  

    Just recently, he was nominated for "Most Promising Chef" in the 2017 Gourmet awards, as "up and coming chef" in Food & Travel México's 2017 Reader Awards, and as semifinalist in the San Pellegrino Young Chef 2018.

    Chef Alam has become enormously accomplished in his relatively short career.  It's a joy to see that he continues to credit his parents and his beginnings at home for so much of his success.  

    PdeH Tamal de Chocolate 1
    Some people say, "If it's dessert, it has to be chocolate."  This tamal de chocolate definitely filled that bill.  Plump and rich with Oaxacan chocolate, these tender, fluffy tamales are steamed in corn husks and served still hot. This was to have been our only shared dessert, paired with three flavors of house-made ice cream (a small scoop each of vanilla with chile, burned milk, and poleo (a Oaxacan herb), but suddenly the kitchen brought two extra desserts–oh, poor us!  

    PdeH Flan 1
    Our second dessert: a traditional flan, about to be included in the menu at Pasillo de Humo.  Creamy, made with cream cheese and not quite as light as the standard custard-style flan, this one knocked all our socks off.

    PdeH Xoconostle en Tacha 1
    This new dessert, coming soon to the menu at Pasillo de Humo, is an exquisite blend of crunchy, chewy, juicy, sweet, tart, and is fabulous.  Chef Alam created it and named it xoconostle en tacha.  He nixtamalizes the xoconostle, a tart and sour relative of Mexico's seasonal tuna (sweet cactus fruit), to firm up its texture; then he slowly cooks it in a piloncillo (Mexican raw sugar cones) and canela (cinnamon) flavored thick syrup until the sour fruit is permeated with the intensely sweet syrup.  On the plate, he combines the now-sweet, slightly chewy xoconostle with juicy slices of pink and yellow grapefruit, crunchy "tierra" (the crumbly, buttery base), a bit of queso fresco, some crisp butter cookies, and a scoop of helado de guayaba (guava ice cream).  Don't ask, okay?  I could have licked the plate, and you'll want to as well.

    PdeH Xoconostle 1
    Recently harvested xoconostles.  You can easily see where the needle-sharp thorns have been removed from the fruit's skin.

    PdeH Mezcal Cart 1a
    In addition to wonderful food, Oaxaca (and Pasillo de Humo) are also renowned for mezcal, an alcoholic beverage distilled from earthen-oven baked maguey cactus.  Before or after your meal, ask for the mezcal cart–a repurposed diablito (hand truck).  Your server will pour you little sips of any mezcal you'd like to taste.  When you choose the one you prefer, your serving will be bigger! 

    Provecho!  You're going to fall in love with Restaurante Pasillo de Humo.  Look around for me, it would be a pleasure to meet you.

    Restaurante Pasillo de Humo
    Upstairs at Parián Condesa
    Av. Nuevo León 107, near the corner of Calle Michoacán
    Colonia Hipódromo Condesa
    Mexico City, Mexico

    Telephone (from outside Mexico) 011-52-55-5211-7263 
    Reservations necessary and only by phone.
    Hours:
    Monday, Tuesday, Wednesday 9:00AM to 10:00PM
    Thursday, Friday, Saturday      9:00AM to 11:00PM
    Sunday:                                    9:00AM to 7:00PM

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

  • What’ll You Have? Mexico’s Most Popular Drink :: The Michelada

    Michelada 1
    A perfect michelada, rimmed with Tajín and topped with crunchy fresh cucumber.  Spicy, salty, beery, umami-rich, and completely refreshing.  

    Here in Mexico–everywhere in Mexico!–the single most popular beer drink is the michelada. Its ingredients, always based on beer, depend on the bartender, the part of the country one is in, or on one's personal taste.  A michelada is an any-time, any-season drink.

    We see fútbol (soccer) stadiums full of people slugging down liters of stadium-prepared micheladas, parties at home where no other alcoholic beverage is served, and restaurant tables full of people slurping them down along with their barbacoa, carne asada, or pozole–or accompanying a hamburger and fries, or a salad.  The michelada goes with just about any sort of food.  Popular wisdom also knows it as a super hangover cure, so hey–beer for breakfast in your hour of need?  Why not, just this once?

    Michelada Corona
    The primary ingredient of any michelada is beer.  Most people prefer a light-colored lager, but once in a while someone will order a michelada made with dark beer. Corona is just one option; any light-colored lager will do. First and foremost is to use the lager you prefer: Corona, Pacifico, Modelo, or any other. And your beer doesn't even have to be made in Mexico; use whatever country's beer you like best. Photo courtesy Corona.

    The seasonings in a michelada typically include either Clamato, V8, or plain tomato juice, plus Worcestershire sauce, a very hot bottled salsa like Valentina, Cholula, Yucateca, or any of dozens on the grocer's shelf, salt—lots of salt—powdered chile, the umami-heavy seasoning liquid called Maggi, and freshly-squeezed jugo de limón (the juice of a key lime). 

    Michelada Tajin
    Rim a frosted pint mug or glass with powdered Tajín (a commercial mix of powdered dry chile, limón flavoring, and salt).  You can find Tajín in almost any supermarket. There are imitators, but if you can find Tajín, it's the best.  Photo courtesy Tajín.

    Now add the rest of the ingredients.  Here's a recipe to get you started; experiment with micheladas till the flavor blend is exactly the way you like it.

    Micheladas a la mexicana

    • light-colored lager beer of your choice
    • Clamato or V8 or tomato juice
    • 3 or 4 splashes hot sauce, more or less to taste.  Try Valentina, or Cholula, or use your favorite.
    • 2 splashes of Worcestershire sauce
    • 2 splashes of Maggi sauce 
    • Juice of one lime

      Fill the glass about ¼ to ? with the Clamato juice. Add the hot sauce, the lime juice, the Worcestershire sauce, and the soy sauce. If you used Tajín to salt the rim, pour any excess from the plate into the glass.  Fill the rest with cold beer and top off your micheladas with sticks of celery or jícama, skewers of shrimp or olives, half-moons of cucumber, freshly-cooked octopus–really, anything within the limits of your imagination.  And for good measure, add another splash of Maggi. 

    Michelada clamato
    Clamato contains water, tomato concentrate, high fructose corn syrup, MSG, salt, citric acid, onion powder, celery seed, garlic powder, dried clam broth, unspecified spices, vinegar, natural flavors, food coloring, and ascorbic acid to maintain color.  Photo courtesy Clamato.

    Michelada V8

    V8 juice contains a blend of reconstituted vegetable juices including tomatoes, carrots, celery, beets, parsley, lettuce, watercress, and spinach, plus a tiny percentage of salt, ascorbic acid, citric acid, and natural flavoring. Photo courtesy V8.

    Michelada Campbells Tomato Juice
    Campbell's tomato juice contains tomato juice from concentrate, potassium chloride, ascorbic acid, citric acid, salt, malic acid, and other flavorings.  Photo courtesy Campbell's.

    Michelada Worcestershire Sauce
    In the United States, the ingredients in Lea & Perrins Worcestershire sauce are: distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, and chili pepper extract.  Anchovies–did you know that?  Photo courtesy Lee & Perrins.

    Michelada Valentina--4-Lt
    Valentina is arguably Mexico's best-known bottled salsa. The photo shows the four liter bottle–nearly a gallon! That size should keep you in micheladas for quite a while. If you'd prefer a smaller bottle, you can buy Valentina, either hot or extra-hot, in a 12.5 ounce size.  The ingredients are water, chile peppers, vinegar, salt, spices and sodium benzoate (as a preservative). The taste can be described as a citrus flavor, with a nicely spicy aftertaste. Photo courtesy Valentina.

    Michelada Maggi
    If you're not already using Maggi for cooking, look for it until you find it for your micheladas.  Of Swiss origin, Maggi is ubiquitous, literally a global phenomenon, used all over the world to add an extra touch of taste to savory recipes.  It's indispensable in a michelada, bringing the utmost in umami to the drink.  Your micheladas will be pale in flavor without it.  Ingredients vary by country; if you have an MSG sensitivity, be sure to look for it in the ingredients list.  Some countries' Maggi have it, some don't.  Photo courtesy Maggi.

    Limo?n criollo
    Finally, the taste of freshly squeezed jugo de limón (juice from the key lime) will brighten up your michelada in a way that regular lime juice won't.  You'll find limones in many supermarkets and Latin specialty markets.  The juice of one limón per liter of michelada is the ratio you want.  Mexico Cooks! photo. 

    The name michelada is said to be made of three words: 'mi' (my) 'chela' (a popular nickname for any beer) and 'helada' (icy cold). How many micheladas are consumed in Mexico every year?  Untold millions!  Do your part to keep the numbers up!

    Salud!  (To your health!)

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

  • Delicious Winter Squash, Mexican Style, for Your Thanksgiving Table :: Calabaza en Tacha

    Calabaza de Castilla Whole
    Looking for something different to serve for Thanksgiving?  How about calabaza en tacha–winter squash cooked in a deliciously sweet syrup?  As a side dish instead of sweet potatoes–or in addition to sweet potatoes!–this Mexican-style squash is sure to be a hit with your family and guests.

    Mari, the woman who at one time spoiled Mexico Cooks! by doing all of my housework, gave me a squash.  She brought two home from her rancho (the family farm) out in the country, one for her and one for me.  The 8" diameter squash wasn't very big, as winter squash go, but it was plenty for me.  Mari's first question, after I had happily accepted her gift, was whether or not I knew how to cook it.  "Con piloncillo y canela, sí?" (With cones of brown sugar and cinnamon, right?) 

    Even though I knew how to spice the squash and knew how to cut it apart, knowing and doing these things turned out to be worlds apart.  Faced with the project, I waffled and hesitated, intimidated by a large vegetable.  The squash sat on the counter for several days, daring me to cook it before it molded.  Then one of the cats toppled it over and rolled it around the counter, so I moved the squash outside onto the terrace table and gathered my nerve. 

    On Sunday, I finally decided it was Cook the Squash day. Mari was due to arrive early on Monday morning and it had to be done before she scolded me for letting it sit for so long.  I chose pots, knives, and gathered the rest of the simple ingredients for a mise en place.

    Calabaza Partida
    The squash with the first section cut out.

    Cutting the squash in sections was the only difficult part of preparing it.  The shell of the squash is hard.  Hard.  HARD.  I was careful to keep the knife pointed toward the wall, not toward my body.  With the force I needed to cut the squash open, one slip of the knife could have meant instant and deep penetration of my innards.  Later that night, my friend Araceli told us that her mother usually breaks a squash apart by throwing it from her home's second floor balcony onto the concrete patio!  The next morning, Mari told us that her husband had cut their squash apart with a machete.  I felt really tough, knowing that I'd been able to cut it open with just a big knife and a few pointed words.  (That's shorthand for 'the air turned blue above my counter').

    Calabaza en Trozos
    The squash, cut into sections and ready for the pot.  On the counter behind the squash is a 1930's Mexican covered cazuela (casserole), the top in the form of a turkey.

    Once I had the (few pointed words) squash cut open, I scooped out the seeds and goop and cut it into sections more or less 4" long by 3" wide.  I did not remove the hard shell, nor should you.

    Piloncillo Cones 2 Sizes 1
    Piloncillo cones in two sizes.  The large one weighs 210 grams; the small one weighs 35 grams.  I use the small ones in the recipe below.

    Meantime, I had prepared the ingredients for the almíbar (thick syrup) that the squash would cook in.  Mexican stick cinnamon, granulated sugar, and piloncillo (cones of brown sugar) went into a pot of water.  I added a big pinch of salt, tied anise seed and cloves into a square of cheesecloth and tossed the little bundle into the water.  The pot needed to simmer for at least three hours, until the syrup was thick and well-flavored.

    Calabaza Especias
    Clockwise from left: Mexican stick cinnamon, anise seed, piloncillo, and cloves.

    Calabaza en Almíbar
    Several hours later (after the syrup thickened well), I added the pieces of squash to the pot.  Cooking time for this very hard squash was approximately an hour and a half over a low-medium flame. 

    As the squash cooks in the syrup, it softens and takes on a very appetizing dark brown color.  Calabaza en tacha is one of the most typically homey Mexican dishes for desayuno (breakfast) or cena (supper).  Well heated and served in a bowl with hot milk and a little of its own syrup, the squash is both nutritious and filling.

    Calabaza Lista Pa'Comer
    Squash for breakfast!  On Monday morning, Mexico Cooks! served up a bowl of squash with hot milk, along with a slice of pan relleno con chilacayote (bread filled with sweetened chilacayote squash paste).  Mari thought my squash was almost–almost–as good as hers.

    Calabaza en Tacha estilo Mexico Cooks!

    Ingredients
    One medium-size hard shell winter squash (about 8" high)
    6 cups water
    14 small cones of dark piloncillo (coarse brown sugar)
    2 cups granulated sugar
    4 Mexican cinnamon sticks about 2.5" long
    1 Tbsp anise seed
    1 tsp cloves

    Preparation
    Heat the water in a large pot.  Add the piloncillo, the granulated sugar, and the cinnamon sticks.  Tie the anise seed and the cloves into a cheesecloth square and add it to the pot.  Cook over a slow flame until the liquid is thick and syrupy, approximately three hours.

    While the syrup is cooking, prepare the squash.  Cut it into serving-size pieces as described above.  If the squash shell is very hard, take adequate precautions so that you do not hurt yourself as you cut it in sections.  You can always throw it from your second-floor window onto the patio!

    Add the squash pieces to the thickened syrup and simmer until the squash is soft and takes on a deep brown color.  Cool for 15 minutes or so before serving.  Re-heat for desayuno (breakfast) or cena (supper).  Serve with hot milk poured over it.

    Makes about 16 servings.

    ¡Provecho!

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

  • Vena Cava Winery, Restaurante Fuego, and Restaurante Corazón de Tierra ALL IN ONE DAY :: Valle de Guadalupe Beginnings

    Rafa Cristina Diego at Corazo?n de Tierra julio 2017 MC
    At Restaurante Corazón de Tierra, Valle de Guadalupe, Baja California.  Headed up by renowned chef Diego Hernández Baquedano, Corazón de Tierra was named number 39 out of 50 on the San Pellegrino 50 Best Latin American restaurants list for 2016.  Rafael Mier gave a presentation about Mexico's native corns to chef Diego and the restaurant's entire kitchen crew and wait staff.  Chef Diego closed the restaurant for two prime evening hours so that he and his staff could take part in the class; we felt very honored.  Left to right: Rafael Mier, founder of the non-profit foundation Tortilla de Maíz Mexicana,  Mexico Cooks!, and extraordinary chef Diego Hernández. 

    Unlike the lush central and southern areas of Mexico, Baja California grows almost no corn.  Most of Baja California is arid, the mountains are rugged and barren, and the temperatures are extreme–the state capital, Mexicali, can have mid-summer temperatures as high as 110ºF and winter lows in the low 40ºs.   Because there is little to no rainfall over much of the state, many of its successful crops (wheat, red tomatoes, and onions are the principal products, followed by strawberries and cotton) are grown using irrigation.  Very few farmers grow native corns, and very few people in cities such as Mexicali, Tijuana, and Ensenada are familiar with them.  It was particularly thrilling to see Baja California's younger cooks and and restaurant staffs light up when they learned first-hand about their corn heritage.

    Corazo?n Garden Cat Asleep 2a MC
    Not everybody listened all the way through the corn presentations, but everybody loved the corn!  This little black cat at the Corazón de Tierra gardens pooped out about halfway through a talk and made himself comfortable for a snooze. 

    Corazo?n Garden Eileen Gregory MC
    Vena Cava and Corazón de Tierra co-owner Eileen Gregory joined us for the corn presentation given to the gardening team. 

    Corazo?n Garden Acelgas MC
    Master Gardener Claire Acosta showed us around the gardens.  Here, a long row of organic acelgas (swiss chard).  All of the produce from the garden is destined for the restaurant tables.  Ms. Acosta tells chef Diego what the gardeners can pick today and he plans his menu around those vegetables.

    Vena Cava Rafa Phil MC
    Late in the morning, we went to Vena Cava (Phil and Eileen Gregory's beautiful winery) for one of Phil's delightful wine tastings and many stories about the Gregorys' arrival in Valle de Guadalupe.  Here, native corn meets Baja wine!

    Fuego Terraza Sign MC
    Would you believe this trip was called "work"?  Nah, me either!  Our next stop was at Restaurante Fuego Cocina del Valle, a short distance from the Vena Cava winery.  Headed by executive chef Mario Peralta, Fuego is part of Hotel Boutique, in the heart of Baja California's wine country. Chef Mario, a contender on the 2016 season of Top Chef Mexico, is part of the new generation of cooks who carry the banner of Baja California-style cuisine, which is best known for making use of the region's seasonal ingredients.

    Fuego Aguachile MC
    Chef Mario's chileagua, plated in a clam shell on a bed of coarse sea salt.  The dish is based on the almeja reina (queen clam), which is joined by pear tomatoes, red zebra tomatoes, avocado, cucumber, chile serrano, cilantro flowers, and cempasúchil (marigold) flowers.  On this hot, dry winter day, we couldn't have eaten anything more refreshing.  Four or five small courses followed this appetizer, but this chileagua was my favorite.

    Corazo?n Diego Claire Mai?ces MC
    Our final corn stop of the day was back at Corazón de Tierra, for the maíces nativos presentation and then dinner at the restaurant.  Here, master gardener Claire Acosta and chef Diego Hernández enjoy looking at the two baskets of native corns.

    Corazo?n Ostio?n Kumamoto MC
    The menu for dinner at Corazón de Tierra consisted of eight courses, the last of which was a series of three desserts.  Fortunately (or not) the portions were served to be shared per three diners.  The three tiny kumamoto oysters in the photo above, each as big as the end of my thumb, were meant to be one per person.  They were so intensely delicious I would have eaten not only these three, but the three meant for the three people sitting next to me.  Everything was delicious, but these oysters in hazelnut butter were my favorite course.

    Our Corazón de Tierra courses: 
    Smoked fish tostada
    Kumamoto oysters in hazelnut butter
    Salad of tomatoes and tomato water, all from the restaurant's organic garden
    Roast beets with two types of smoked garlic, borage, and aged cheese
    Lamb taco with stewed swiss chard stems, black radish, and blue corn tortilla
    Sea bass with dashi and zucchini-type squash
    Potatoes from the organic gardens with chile padrón and 5-year-aged salsa madre

    Desserts:
    Nopal ice cream with a ginger cookie
    Sesame seed ice cream with cilantro cream
    Mix of truffles and panacotta

    Corazo?n Ensalada MC
    Chef Diego's lovely and refreshing tomato salad, topped with edible flower petals.  The dining room at Corazón de Tierra was quite dark, giving a dark, dream-like quality to the dishes we ate–and to the photos I took.

    Corazo?n Papas del Huerto MC
    Tiny potatoes, deeply flavorful, coupled with mildly spicy chiles padrón, and tender leaves of various colors, all served with deliberately aged five-year-old salad dressing.

    Corazo?n Postre Helado Ajonjoli MC
    The presentation of sesame seed ice cream with cilantro cream, served on a bed of crunchy, sweet crumble was perfectly beautiful, but was my least favorite item on the menu.  Others raved about it.   

    Corazo?n con Luna MC
    This fantastic dinner at Corazón de Tierra ended as the moon rose over the restaurant in Valle de Guadalupe.  The trek back to our Rosarito condo was quiet and reflexive after our long and wonderful day.

    Special thanks to Cintia Soto for taking menu notes in the dark!

    Next week: we'll take a short break from Baja California for a special trip to Michoacán, for Noche de Muertos (Night of the Dead).  On November 4, we'll go to Ensenada for Baja California street food, and a surprise!  Don't miss either one.

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  • La Cocina de Doña Esthela :: Doña Esthela’s Kitchen, Valle de Guadalupe, Baja California

    Don?a Esthela Rafa Jose? 1MC
    Señora Blanca Estela Martínez Bueno–known to the world as doña Esthela–along with her husband, don José, in the white hat–converse with Rafael Mier about some of Mexico's native corns.  

    Doña Esthela and her husband, both of whom were born and raised in farming families from the state of Sinaloa, Mexico, know corn inside and out.  They had a lot to talk about with Rafael Mier and were thrilled that he'd brought the mazorcas (dried ears of corn) with him to the restaurant. The visit we made to their Valle de Guadalupe restaurant, La Cocina de Doña Esthela, was exciting for all of us. Watching the way these three people enjoyed touching these old-time ears of corn, listening to the stories they swapped about planting, raising, harvesting, storing, and cooking with the grains, inspired me deeply. 

    Don?a Esthela Galletas Coricos MC
    Doña Esthela and don José (doña and don are honorifics in Mexico, prefixes to a respected woman or man's first name) moved from Sinaloa to Baja California over 20 years ago.  To do her part to support their family, doña Esthela took in washing and ironing.  Shortly after, she began selling home-baked cookies–and not just any cookies: she was making and selling coricos from the state of Sinaloa, the curled-up cookies on the right in the photo.  Coricos are made with lard, corn masa (dough), a little sugar, and some baking powder: simple ingredients with fabulous flavor.

    Pretty soon her coricos, burritos, and whatever else she could prepare to sell outside the employee entrances to maquiladores (trans-border factories) and outside local schools was in hot demand among the workers and students in her Mexican neighborhood, and before much longer, other people got wind of the fact that she was a terrific cook.  Soon after that, the actors and crew from a popular Mexican telenovela (soap opera), filming in the area, showed up asking to be fed, and the rest is history. She started restaurant life in her home kitchen, with one table, cooking whatever ingredients she could afford to purchase.  Over the years, she and her family have expanded the restaurant over and over again–today, La Cocina de Doña Esthela can seat up to 160 diners at a time.

    Don?a Esthela Outside MC
    A simple sign, nothing fancy–but on weekends, the wait to be seated can be as much as three hours.  If you're in Baja California and want to have breakfast at Doña Esthela's on Saturday or Sunday–or during a puente (holiday weekend)–a word to the wise: the restaurant opens at 8:30 AM.  Be there early so you don't have to stand in line forever.  On the other hand, if there is a line ahead of you, wait. Breakfast is worth it and you'll thank me.

    Let's get to the point: what did we eat?

    Don?a Esthela Barbacoa MC
    The star of the restaurant is the barbacoa de borrego tatemado (pit-cooked mutton). Doña Esthela gets up long before dawn to put the mutton and its seasonings into the underground cooking pit–it has to be ready when she opens the doors to customers at 8:30AM.  Fall off the bone tender, the meat is served with a bowl of consomé, the liquid in which the meat was cooked.  I've eaten delicious barbacoa in a lot of places, and I swear to you that this is the best I've ever tried.  Anywhere.  Ever.

    Don?a Esthela Gorditas MC
    Big platters started coming quickly out of the kitchen. These are gorditas, thick corn tortillas, split in half and stuffed with spinach, with machaca, with nopales, or with chicharrón, all served with frijoles refritos, Sinaloa style.   

    Don?a Esthela Machaca Huevo MC
    Machaca (shredded, seasoned dried beef), scrambled into eggs.  Doña Esthela prepares everything herself, with some other staff in the kitchen to help.

    I put a spoonful of the machaca into one of her house-made corn tortillas and bit into it, and I think my eyeballs rolled back in my head with joy.  If you don't eat anything else at La Cocina de Doña Esthela, you must have the machaca.  In 2015, the British food website Foodie Hub named Doña Esthela's breakfasts–with special attention given to the machaca–the tastiest in the world.  It's certainly far and away the best machaca Mexico Cooks! has ever tasted.

    Don?a Esthela Mai?ces y Premio
    To the right in the photo is the completely merited Foodie Hub trophy, awarded to Doña Esthela for her breakfasts.  In the middle, one of the reed baskets filled with Mexico's colorful native corn.  To the left, the clay bowl holds little balls of what I know as azafrán de bolita (little saffron balls).  I was so surprised to see them in Baja California; a friend from the state of Jalisco gave me some several years ago and told me that they were only known in that state.  His grandmother used them for giving a deep saffron yellow-orange color to a recipe that she made for potatoes and onions. 

    Azafra?n de Bolita 1a MC
    Here is some of the azafrán de bolita that my Jalisco friend gave me, in a dish that measures about two and a half inches in diameter.  The little balls are about the same size as whole allspice.  I split a couple open so that you could see their interior color.    

    Don?a Esthela Tortilla de Mai?z
    Doña Esthela's hot-off-the-comal (griddle) corn tortillas.  The incredibly rich flavors of every dish on the table were only enhanced by the pure, delicious taste of home-nixtamal-ized corn masa, pressed into tortillas and toasted on the comal until just right.  The tortillas just kept coming–and not only these marvelous corn tortillas, but also doña Esthela's addictive flour tortillas!  Which to choose!  Easy–have both!

    Don?a Esthela Hotcakes de Elote
    Just when we thought we were finished with breakfast (i.e., ready to burst from having eaten our weight in everything but the actual clay plates, which we politely refrained from licking), doña Esthela brought us a couple of platters of her corn hotcakes and maple syrup.  Somehow these, too, disappeared.  Our 9-year-old companion, Wolf Koenig, said these were the best pancakes he'd ever tasted.  Seems like there's a "best" theme happening here–and honestly, everything we ate WAS the best of whatever it was.  

    Don?a Esthela Scott Eating
    Wolf's dad, W. Scott Koenig, snarfing down a flour tortilla filled with frijolitos refritos (refried beans).  The plate at the bottom of the photo holds what's left of just one of the platters of those beans.  

    Don?a Esthela Group GOOD
    Our group, just barely willing to turn away from their plates to look at me as I took the picture.  The shutter clicked and we all went right back to mmm-ing and oooh-ing and chewing and enjoying the best (there it is again!) breakfast ever.  Clockwise from the left side of the photo: Chris Mejia of Baja Test Kitchen, W. Scott Koenig of A Gringo in Mexico, Wolf Koenig of corn hotcake fame, Ursula Koenig, Jennifer Kramer of Baja Test Kitchen, and just a sliver of Rafael Mier of the Facebook group Tortilla de Maíz Mexicana–which if you haven't yet joined, you definitely should.

    Don?a Esthela julio 2017
    One last shot of our crew, with its stars of the day: the maíces mexicanos nativos that were the reason for our trip to Baja California, and to the far right, our incredible breakfast hosts, don José and doña Esthela.  From left to right, the rest of us: Mexico Cooks!, Jennifer Kramer, Rafael Mier, and Chris Mejia. 

    The best way to rescue Mexico's at-risk native corns is by eating them, as we did and you will at La Cocina de Doña Esthela.  It's urgent that we promote Mexico's high-quality native corns and at the same time, Mexican farming.  

    23 zepeda1
    Mexico's two most precious resources: the campesino and the native corn.  

    If you are ever in the vicinity of Valle de Guadalupe, Baja California, do not miss breakfast with doña Esthela.  Go early, but if there's a line, don't be discouraged.  Breakfast is so worth the wait.   

    La Cocina de Doña Esthela
    Highway from El Tigre to Guadalupe S/N
    Valle de Guadalupe, Baja California
    Open daily from 8:30 AM
    Telephone: 01-646-156-8453

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  • Native Corns in Valle de Guadalupe, Baja California, Mexico :: The Delights of Lechuza Vineyards and Viñas Pijoan

    Baja Mai?ces On The Road MC
    Here we go!  These two shallow baskets, packed into the trunk of our vehicle, are overflowing with 50 or more different regional varieties of maíces mexicanos nativos (native Mexican corns), ready to head out for wine country: Valle de Guadalupe, Baja California.  In the center of the basket on the right, you can see what looks almost like a hot dog.  It's actually a mazorca (dried ear of corn): white corn with a few rows of dried kernels removed to expose its red cob!  All photos copyright Mexico Cooks! unless otherwise credited.

    You might well ask about the point, the vision, the purpose of this corn journey.  You can read here Corn: Mexico's Gift to the World, for a quickie refresher about the thousands of years of history of the corn we know today, corn domesticated in what is now Mexico.   That long heritage of Mexico's corn is in jeopardy today; Rafael Mier and I were invited to take corn and its crucial importance to the chefs and cooks in Baja California, where little corn is grown and few ancient corns are known.

    Pacific Coast Near Ensenada Feb 2017 1
    The Pacific coast, from an overlook near Ensenada, Baja California.  Those rings in the water to the far right in the photo?  Tuna farms; this offshore area is dotted with them.  All photos copyright Mexico Cooks! unless otherwise noted.

    During the last 20 or so years, Valle de Guadalupe and the Ensenada area of Baja California have become a Mexican wine and culinary destination, recognized world-wide. With over 100 commercial vineyards, an extraordinary number of high-end restaurants, and the nearby Pacific Ocean, tourism in this part of Baja California is booming. We travelled to this part of Mexico in the interest of educating area chefs, kitchen staffs, and the students at Tijuana's excellent Culinary Arts School about Mexico's ancient history of corn as well as the need to preserve and protect our native grain.  

    The backstory is that about six months ago, Chris Mejia and Jennifer Kramer of Baja Test Kitchen visited me in Mexico City, saying that they were neophytes to the world of corn and asking for specific information about Mexico's original corns.  I gave them a teaching tour through the temporary exhibit called La Milpa at the Museo Nacional de Culturas Populares in Coyoacán, in the southern part of Mexico City (on view until November 5, 2017).  I also arranged for Chris, Jen, and me to have comida (Mexico's main meal of the day) with my good friend, colleague, and extraordinary corn expert, Rafael Mier.  The four of us talked for several hours over comida about Mexico's native corn, about the urgent need to expose the person on the street, the chef in his or her kitchen, and the world in general to the distinct possibility that native corns, first domesticated thousands of years ago in what is now Mexico, are in danger of extinction.  Chris and Jen, who live in both Baja California and in San Diego, were truly fascinated with corn's ancient history, with its current danger from hybrids and genetically modified corns, and with the possibility of taking the corn show on the road, as it were, to inform Baja California–where corn has been cultivated very little–about the prospect of losing Mexico's original corns.  Within a short time after his and Jen's return to the West Coast, Chris called me to get the ball rolling: "Set some dates when you can come, we're ready to invite restaurant owners, chefs, students, and anyone interested in heirloom corn to meet with Rafa and you in Baja."  We arrived in Tijuana on July 22, 2017, knowing that Chris, Jen, and our friend W. Scott Koenig, who was helping them with the planning, had a packed 10-day agenda for us to follow.  Ten days, many of them sixteen hours long!  At the end, were thrilled, inspired, and exhausted.

    Lechuza Entrada 2 MC
    First stop, Lechuza Vineyard, Valle de Guadalupe. 

    Founded in 2003 by Ray and Patty Magnussen, Lechuza’s origin stems from the Valle’s verdant fields, fertile soil, and culture. The desire to share the Valle’s remarkable abundance and warmth is the driving principle behind Lechuza’s winemaking philosophy: to consistently produce top tier wines while promoting sustainability and regional stewardship. Lechuza’s wines strive to reveal the story of its grapes, under the meticulous care of the Magnussen family.  Mexico Cooks! met the Magnussen family at Lechuza (the name is that of a local burrowing owl) in February 2017 and felt a strong connection to them and to their work.  In mid-March, Ray's family and friends were saddened to our core by the news of his sudden and unexpected death.  Ray's daughter, Kris Magnussen, will continue her father's work; the family, the winery, the entire Valle de Guadalupe, and Lechuza's many fans are heartened that she's taking charge.

    Lechuza Racimo 2a
    Grapes at Lechuza Vineyard were just beginning to take on color when we were there near the end of July.

    Lechuza Rafa y Paty
    Rafa explains the origin of Mexican regional corns as well as their historic and culinary importance to Ray's wife, Angela (Paty) Magnussen and a number of the staff at Lechuza.  

    Vin?as Pijoan Sign MC
    After a few very emotional hours at Lechuza, we once again packed up the corn (you're going to see that phrase a lot during the next month or so) and traveled a short distance to our next stop, Viñas Pijoan.

    Pijoan Cava with Hat MC
    In the cava at Viñas Pijoan.

    Viñas Pijoan is a family-run business, founded in 1999.  In that year, Pau Pijoan, a long-time veterinarian, took a course in winemaking that changed not only his life but the lives of his family members.  What might simply have been a hobby became a passion, and in 2001, Pijoan's Leonora red placed fifth in a Mexican national wine competition.  From then until now, the winery–although still small compared to many in the area–has continued to produce ever-increasing amounts of wine.  The number of barrels produced rose 600% between 2005 and 2011!

    Pijoan Mesa con Mai?ces 2 MC
    Maíces nativos mexicanos (Mexico's native corn) on the sun-dappled terrace at Viñas Pijoan.

    We and the Pijoan family were enormously excited by our time spent together.  Paula Pijoan, Sr. Pijoan's daughter, who heads up the family vineyard's gardening and other botanical needs and is an active plant preservationist, was thrilled to have the native corns visit the winery. I'm sure the corns were as happy as we were to be there!

    Pijoan Group Leonora Laughing
    Corn, the star of the show!  Left to right around the table: Paula Pijoan, Mexico Cooks!, Jennifer Kramer, chef Diana Kusters, Chris Mejia, the lovely and laughing Leonora Pijoan, Pau Pijoan, Rafael Mier and at the far right…oh no!  I've forgotten his name.  I'm sorry!

    Pijoan Cristina con Diana Better 1a
    Diana Kusters, chef at Salvia at Viñas Pijoan, with Mexico Cooks!.

    During the course of a long, leisurely afternoon, of course there was food.  Viñas Pijoan is the site of Salvia, a charming outdoor restaurant, named for a Baja California variety of sage.  Chef Diana Kusters is in charge of the kitchen.

    Pijoan Bruschetta Jitomate Only BEST MC
    Heavenly bruschetta, with crusty, dense bread, Baja California grown and pressed olive oil and tomatoes grown in the Viñas Pijoan garden.

    Pijoan Ceviche de Portabella MC
    Tostada de atún (fresh Baja California tuna) with chile serrano, broccoli sprouts, and chile de árbol.  Really spectacular!

    Pijoan Salmas de Atu?n MC
    Salmas (see recommendation below) with fresh Baja California tuna and sprouts.

    SalmasCrackers
    If you haven't yet tried Salmas, oven-baked corn crackers topped with a sprinkle of sea salt, look for them in your local supermarket.  They're better-tasting and healthier than any corn chip you've ever eaten.  (This is not a paid advertisement–Mexico Cooks! does not accept advertising.  This is just my personal recommendation, I've been eating Salmas for years.)

    Pijoan Tostada
    Portobello mushroom ceviche with avocados, sprouts, thinly sliced radishes, and calabacitas (squash similar to zucchini).

    [youtube=https://www.youtube.com/watch?v=RteZiJ8bjgk&w=350&h=215]
    Enjoy this short interview with Pau Pijoan as he talks about Baja California, his wines, and his winery.  Video courtesy Grape Collective.

    Next week, we return to Valley de Guadalupe to have breakfast at La Cocina de Doña Esthela.  Doña Esthela is legendary–you'll love meeting her and seeing the photos of the incredible breakfast we ate.  Just thinking about it makes my mouth water!

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  • Mexico’s Native Corns, On Tour in Baja California :: Maíces Nativos de México, de Gira en Baja California, México

    Vintage Steamer Trunk with Labels Pinterest
    When Chris Mejia and Jennifer Kramer (founders of Baja California specialist tour company Baja Test Kitchen) invited us to take Mexico's native corns on the road, Tortilla de Maíz Mexicana's founder Rafael Mier and Mexico Cooks! were thrilled.  You think taking a suitcase loaded with mazorcas (ears of dried corn) from Mexico City to Baja California is easy?  Each ear required the protection of bubble wrap and plenty of coddling.  We could easily have filled this steamer trunk to the brim, but we made do with an extra-large suitcase to get the beautiful ears safely to their (and our) destination.  Photo courtesy Pinterest.

    Mai?ces Mexicanos Josue? Castro 1
    In the photo, you see just a few of the many colorful mazorcas we carried to Tijuana–and beyond. Photo courtesy Josué Castro, friend of Mexico's maíces nativos (native corns) and a tremendous support to all of us in the project.

    Tijuana Golfo de California 1
    From the plane, July 22, 2017: over the mainland with a view of el Golfo de California (the Sea of Cortez).  Very shortly after I took this picture, we and our personal luggage, plus the big suitcase full of corn, arrived in Tijuana, where Chris and Jen met us at the airport.

    Tacos Franc Servilletero MC
    First stop?  We were ravenous, as if we'd flapped our wings ourselves to fly us to Tijuana!  We swooped from the airport directly into Tacos El Franc, one of Tijuana's large number of fantastic taquerías (places to eat tacos). From the time I first lived in Tijuana, in the early 1980s, my opinion has been that Tijuana is Mexico's taco central. The delicious tacos at Tacos El Franc truly confirmed that for me.  

    Tacos Franc 2 Tacos al Pastor MC
    Dos de pastor, por favor, con todo…two tacos al pastor, please, with everything.  "Everything" includes minced onion, chopped cilantro, freshly made guacamole, and as much house-made salsa as you want.  Word to the wise: green salsa is almost always spicier than red.

    Tacos Franc Pastor MC
    So what does 'al pastor' mean?  Allegedly invented in Mexico City and based on Middle Eastern shawarma, tacos al pastor are now hugely popular all over Mexico.  Al pastor simply means 'shepherd style', grilled on a trompo (vertical spit). The metal contraption behind the trompo is the vertical gas grill.  The trompo, loaded with thinly sliced marinated pork, turns to grill the outside of the meat–roasted through and crisped on the outside at the moment you order your tacos.  The slightly charred edge bits, combined with the tender meat just underneath the surface, combine to make your taco dreams come true.

    Tacos Franc Carne Asada 1a julio 2017 MC
    Two tacos are never enough.  My next order was uno de asada, porfas…(one of thinly sliced grilled beef, please). The toppings for this one are minced onion, chopped cilantro, frijoles de la olla (freshly cooked beans direct from the pot), and guacamole–plus as much of your favorite salsa as you like.  Is your mouth watering yet? Mine is! 

    Tacos Franc Chiles Gu?ero MC
    Freshly-toasted house-made tortillas heat on a slightly greased flat top griddle (rear) while roasted chiles güero ('blond' chiles) wait for you to eat: ask for one or simply take one by the stem. This chile, about two to three inches long, broad at the stem end and pointed at the tip, can range in spiciness from mild to yikesand you can't tell which it's going to be until you bite into it. Some (including me) like it on the yikes side of hot. 

    Tacos Franc Suadero MC
    Last taco for today: suadero, a very thin cut of beef from just under the skin, cut from the section between the belly and the leg of the animal. Again, I topped this taco with onion and cilantro, plus guacamole and green salsa, which is almost always what I prefer.

    Suadero
    Raw suadero looks like the meat in the photo above. You'll probably be able to find the cut at a Mexican butcher shop, if there is one near you.  Photo courtesy Chedraui.

    Chris  Jen  Rafa  Cristina Tijuana 7-22-2017
    In Mexico, there's a saying: panza llena, corazón contento (full stomach, happy heart).  Here we all are, full of tacos and the living examples of that saying.  From the left: Jennifer Kramer, Mexico Cooks!, Rafael Mier, and Chris Mejia.

    Rosarito Pink Sunset MC
    Just in time for our first Pacific Coast sunset, Chris and Jen took us to the Rosarito condo where we would spend the next 10 nights.  Tacos El Franc and a view like this from the balcony? Who needs anything more!

    Grateful for the generosity of our hosts, we went happily to our comfortable rooms and dreamed of the next morning, when we would take the corn for the first time to Valle de Guadalupe, the wine country of Baja California.

    Next week: A day with the corn at two spectacular wineries.  Don't miss a minute of this marvelous tour.

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