Category: Mexican Markets

  • Mexico Cooks! Takes a Short Break :: Mexico Cooks! Toma un Descansito

    Mai?z Dr. Atl 1
    El Maizal (the corn field), 1955.  Painter: Gerardo Murillo, AKA Dr. Atl.

    Dear readers, the time between November 8, 2016 and today has taken a toll on our world, no matter where each of us stands along the political spectrum.  Mexico Cooks! has decided to take a month away from writing about Mexican food in order to devote more time to some other important cross-border issues.

    While I'm away, please look around for informative and fun articles both old and new in the Mexico Cooks! archives.  There are literally hundreds to read.

    I'll be back here on March 4, 2017, and thank you for your understanding.  I look forward to seeing all of you then.

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

  • Mexico Cooks! Takes a Short Break :: Mexico Cooks! Toma un Descansito

    IMG_7232
    Molinillos (hand-held wooden chocolate frothers), Mercado de Tlacolula, Oaxaca, Mexico.

    Dear readers, the time between November 8, 2016 and today has taken a toll on our world, no matter where each of us stands along the political spectrum.  Mexico Cooks! has decided to take a month away from writing about Mexican food in order to devote more time to some other important cross-border issues.

    While I'm away, please look around for informative and fun articles both old and new in the Mexico Cooks! archives.  There are literally hundreds to read.

    I'll be back here on March 4, 2017, and thank you for your understanding.  I look forward to seeing all of you then.

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

  • Mexico Cooks! Takes a Short Break :: Mexico Cooks! Toma un Descansito

    Mariachi Cerdo Mercado
    Mariachi pigs, Mercado de Jamaica, Mexico City.

    Dear readers, the time between November 8, 2016 and today has taken a toll on our world, no matter where each of us stands along the political spectrum.  Mexico Cooks! has decided to take a month away from writing about Mexican food in order to devote more time to some other important cross-border issues.

    While I'm away, please look around for informative and fun articles both old and new in the Mexico Cooks! archives.  There are literally hundreds to read.

    I'll be back here on March 4, 2017, and thank you for your understanding.  I look forward to seeing all of you then.

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

  • Mexico Cooks! Takes a Short Break :: Mexico Cooks! Toma un Descansito

    We Make America Debra Pearlman Out Loud
    We Make America.  Photo courtesy Debra Pearlman.
     
    Dear readers, the time between November 8, 2016 and today has taken a toll on our world, no matter where each of us stands along the political spectrum.  Mexico Cooks! has decided to take a month away from writing about Mexican food in order to devote more time to some other important cross-border issues.

    While I'm away, please look around for informative and fun articles old and new in the Mexico Cooks! archives.  There are literally hundreds to read.

    I'll be back here on March 4, 2017, and thank you for your understanding.  I look forward to seeing all of you then.

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

  • Popcorn, The Original Mexican Corn. Maíz Palomero, El Máiz Original de México.

    Cosecha unpopped-popcorn
    From the un-popped kernel to the fully popped microwave-able snack treat, popcorn's evolution is many millennia old.  Popcorn was the first corn in Mexico, domesticated at least 5000 years before the common era. In other words, the cultivation of popcorn is at least 7,000 years old–and probably closer to 11,000 years old!

    Logo Organizacion Tortilla
    The non-profit organization Tortilla de Maíz Mexicana, founded by my dear friend Rafael Mier, celebrated its first birthday on November 17, 2016.  In the single year of its existence, the group has gathered together more than 153,000 followers on Facebook.  Every one of these followers, people from all over Mexico, from Guatemala, and from other countries in Central and South America, is nervous about the decline of the tortilla, the possible loss of Mexico's native corns as well as those where they live, and the near-extinction of popcorn: Mexico's original corn. Here's the link to the group; please join! Tortilla de Maíz Mexicana

    Update: just prior to publication of this article, membership in the Facebook group Tortilla de Maíz Mexicana jumped to over 200,000 members!  There is plenty of room for more, join up!

    Two Ears Mai?z Palomero 25-9-16
    Two of the first beautiful ears of maíz palomero toluqueño (popcorn from Toluca, Mexico) that the preservation team harvested in late September, 2016. 

    Cosecha Rafael Mier Canasta
    This basket is filled to overflowing with maíz palomero (Mexican popcorn), seed sourced and sown in the State of Mexico by my colleague maestro Rafael Mier and his team of assistants: harvested on September 25, 2016, a day to remember.  The thrill of being just a tiny part of this project makes my heart skip a beat! 

    Mai?z Palomero 25-9-2016
    One ear of maíz palomero rests in the palm of my hand. The photo gives you a good idea of the size of these ears; compared to the size of USA-grown hybrid ears, these are tiny.  USA growers have hybridized popcorn to give a large ear that yields more popcorn in a smaller planting area. Popcorn, however, has been hybridized, not genetically modified. There is NO GMO popcorn.  Think otherwise? Google is your friend!

    Obtaining the popcorn seed was the result of an exhaustive investigation in which he traveled to different small towns around Toluca (in years gone by, a tremendous source of Mexican popcorn) to obtain the grain. To Mier's great surprise, almost no one had kept any seed from former plantings.  Popcorn truly was on the verge of extinction.  Mier explained, "The United States is the leader in popcorn production, the popcorn business in that country has dedicated itself hugely to the grain’s development. Mexico could have the power. We are only lacking programs that push a viable cultivation of the varieties that are in Toluca, Chihuahua, and Jalisco. With those, we could satisfy the national demand.”

    Cosecha Cristina Mai?z 4A
    Here's Mexico Cooks! as part of the very first harvest of Mexican-grown popcorn in the grand project of saving this original Mexican corn from extinction.  I was so, so excited to peel back the green husks of this ear of popcorn, harvested just moments earlier, and see the tiny ears grown from 50-year-old seed.  Yes!  CIMMYT (International Maize and White Improvement), an international seed bank with research facilities near Mexico City, gave Maestro Rafael enough banked, refrigerated seed to plant several small parcelas (sections of land) with popcorn.

    Olotes Palomeros Tehuacán_edited-1
    These tiny dehydrated olotes (corn cobs)–each measures two to three inches long–were discovered in 1965 in the cave near Coxcatlán, Puebla, and are on daily exhibit at the Tehuacán (Puebla) Museo del Maíz (Corn Museum). For more information about this cave and its agricultural and archeological importance, please see Mexico Cooks!' article dated October 1, 2016.  These corn cobs are carbon-dated to approximately 5,000 B.C.E. All photos copyright Mexico Cooks! unless otherwise noted.

    Popcorn in Pot
    One huge pot filled with popcorn, a direct descendent of Mexico's very first corn: maíz palomero (popcorn). Today, many thousands of years after Mexico's great-great-a thousand times-great-grandparents domesticated maíz palomero, 95% of all popcorn grows north of the Mexican border.  Popcorn has crossed the border into the United States of America and become one of the USA's most popular exports.  Photo courtesy Lori Lange.

    Popcorn is a simple food that we associate with snacking and with moments of entertainment. Who doesn’t want some buttered, salted popcorn at the movies, or while enjoying a day at the fair? Long ago in what is now Mexico, popcorn was already a treat: they were called “corn flowers” and according to the 16th century chronicles of Fray Bernadino de Sahagún, popcorn was sold in what is now Mexico’s plazas and was used as necklaces and in rituals. People did eat it, of course, but its consumption was not recreation-based.  

    [youtube=https://www.youtube.com/watch?v=DbBgT62f3W4&w=560&h=315]
    In this beautiful and evocative video, Maestro Rafael explains what has happened to Mexico's maíz palomero and what he and others, including myself, are doing to save Mexican popcorn from extinction.  Even if you don't understand Spanish, you'll be able to watch the process of planting and harvest.  Video courtesy Rafael Mier.

    Mai?z Palomero Invitacio?n
    Despite the fact that Mexico is the country of origin of all corns, including popcorn, less than 2% of the popcorn eaten in Mexico today is grown here. The enormous majority comes from the United States of America, with a much smaller amount imported from Argentina. “In Mexico, over time we’ve lost the planting of this corn,” comments Rafael Mier. “Sowing popcorn is difficult work now because our native seed is all but extinct,” he says. He and his team are working every day to reverse Mexican popcorn's slide into extinction. Photo: invitation to the November 17, 2016 public presentation of the popcorn project.  

    The best way to get involved in this project is to join the Facebook group Tortilla de Maíz Mexicana.  If you'd rather not use Facebook, subscribe to Mexico Cooks!.  How? Look at the right-hand side of this page: you'll see a box titled, Share Mexico Cooks with Your Friends. In that box, there's a link called, "Subscribe to this blog's feed". Click on that, then follow the simple instructions. Mexico Cooks! will arrive in your email inbox every Saturday morning at about ten o'clock.

    We look forward to having you as part of the Mexican popcorn and tortilla team!  During 2017, Mexico Cooks!' 11th consecutive year on line, you'll see a lot more about what we're doing in this initiative.

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

  • Looking Back Through 2016, Part Two :: Una Mirada Hacia Atras 2016, Segunda Parte

    Ceremonial Tortillas from Guanajuato
    Ceremonial tortillas from the state of Guanajuato, made only in the Otomí communities of that state as food for certain ritual occasions. These were served at Restaurante Azul Condesa during July 2016, when Guanajuato's cuisine was featured for the month at the restaurant. They became so deservedly popular that the restaurant has continued to offer them.  The tortillas, made of nixtamalized corn masa (dough), are shaped, pressed, and cooked on one side on a comal (griddle). They are then flipped and stamped with a hand-carved wooden stamp that has been dipped in muicle, a liquid vegetable dye made from a wild plant.

    Evento Zarela Group 1
    In mid-July, it was my tremendous honor to host an evening in honor of Zarela Martínez (seated, center), who in 1987 opened Zarela, a Mexican restaurant that is credited as being a pioneer of regional Mexican cuisine in New York City.  She is the author of several wonderful cookbooks, including Food from My Heart: Cuisines of Mexico Remembered and Reimagined (1995) (nominated for Best International Cookbook of the Year, James Beard Foundation); The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart (1997); and Zarela's Veracruz (2001). Some of the guests surrounding Zarela are: (seated) Celia Marín Chiunti and Rosa María Villareal; (standing from left) Rafael Mier, Marisa Zannie, Pedro Luis de Aguinaga, Mexico Cooks!, and Sonia Ortiz. 

    LaLa Taxidermy Javali?
    As a frequent visitor to a local tiradero (slang for flea market–literally, garbage dump), Mexico Cooks! has bought many wonderful old things for decorating the home place. This is not one of them.  In August, a friend asked me to photograph this tableau of a javalí (wild boar) and rattlesnake for her nephew, a fan of taxidermy. One can buy anything from a silver ring to–well, a stuffed javalí–at this flea market.

    Flaneur Grafito Gato July 2016
    I often go out looking for interesting graffiti, and almost always find something fun.  This cat face, stenciled onto a wall close to my home, looks very much like Risa, my tortoiseshell kitten.

    [youtube=https://www.youtube.com/watch?v=vtqVC3NaCLM&w=560&h=315]
    An event in Mexico City at the end of August brought several cocineras tradicionales (traditional cooks) to visit from Michoacán.  This woman spent most of the day pat-pat-patting truly hand-made tortillas to serve to the public along with home-style food.  The gentle rhythm of her hands against the masa (corn dough) coupled with the laughter of other cooks made me feel like I was home again in Michoacán.  Listen as she pats out the tortilla; imagine the smell of woodsmoke.  Both are still iconic to rural Mexico.

    Tehuaca?n Market Bag
    This hard-working market bag advertises a butcher shop in Tehuacán, Puebla.  No recap of the year 2016 could be complete without at least one mention of the life-changing weekend I spent in this south-central part of Mexico.  Remember the Mexico Cooks! article about the cave where…well, re-read it here: Corn, An Ancient Gift from Mexico to Feed the World. Chills still run up the back of my neck when I think about gazing into this small hollow space, a shelter in the mountain.

    Flaneur Domo Bellas Artes Los Folkloristas Sept 2016
    Early September took us to the Palacio de Bellas Artes (Fine Arts Palace) in downtown Mexico City.  The traditional music group Los Folkloristas celebrated its 50th anniversary here.  A good friend is a member of the group and made certain that another friend and I had great seats, a couple of levels below the glorious stained-glass dome.

    Laura Esquivel con Cristina 1A
    Sometimes a person can't help being ecstatic.  Meeting Laura Esquivel (author of the extraordinary and ground-breaking Like Water for Chocolate, among other wonderful books) near the end of September was a real highlight of my year.  She was part of the press conference for the MODO exhibition Del Plato a la Boca–the beautifully curated, kitchen-oriented show will be at the museum through February 2017. Don't miss it.

    Toluca October Cosmovitral copy
    Mid-October took me to Toluca, in the State of Mexico, to see the Cosmovitral.  The Cosmovitral is a beautiful stained glass-enclosed botanical garden.  The group Aztec Explorers, which organizes mostly day tours for people new to Mexico City or the surrounding area, invited me to come along to see the kind of work they do.  The tour company advertises primarily to people who live in or near Mexico City and want to make friends with others while enjoying an overview of sites they've heard about and want to see.  If this sounds like a day that suits your style, you'll enjoy the inexpensive tours that Lilia and Peter give.  By all means tell them Mexico Cooks! sent you.

    Super Moon Oct 15 2016 1A
    Remember the gorgeous October 15, 2016 super moon?  I took this shot with my cellular phone, from my bathroom window!  Moon over Mexico City, a lucky shot indeed.

    LaLa Altar 1 10-30-2016
    For November 2, Día de Los Muertos, Mexico Cooks! took a small group of tourists to that flea market I mentioned above–no taxidermy this time, though. Alfredo Vilchis Roque, who is proclaimed as "the Da Vinci of the market", built an altar for Day of the Dead 2016.  Click on any of the photographs for a larger view.  Sr. Vilchis, whose work has been exhibited at the Louvre and is sold at a Paris gallery (among others), was generous enough to point out several fascinating aspects to the altar.  Look, for example, just at knee level and in front of him: there's a tribute to Juan Gabriel, Mexico's world-famous singer and idol, who died on August 28, 2016.

    Evento 17-11-2016 Salvemos el Mai?z Palomero Mexicano 2
    November 17, 2016, marked the launch of a program called Salvemos el Maíz Palomero de México (Let's Save Mexican Popcorn).  Part of the project for the preservation of Mexico's native corns in general as well as for the preservation of the tortilla made of nixtamalized corn, the popcorn event was particularly designed to bring the near-extinction of Mexico's original corn to the attention of the press.  It was a tremendous success; even Aristegui Noticias, the foremost news in Mexico shown on CÑÑ (CNN in Spanish), picked up the story and broadcast it to the Spanish-speaking world.  You'll be reading a lot more about this multi-faceted project in the weeks and months to come, right here at Mexico Cooks!.

    Nin?o Dios
    Whatever your faith, may the New Year bless you with abundance in all things, especially joy and peace.  From our house to yours, we wish you a blessed 2017.

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

  • Looking Back Through 2016 :: Una Mirada Hacia Atras 2016

    Lalo Huevos a la Florentino
    One of Mexico Cooks!’ first restaurant breakfasts of the New Year was at Lalo, where I ate these delicious huevos a la florentina (eggs with spinach) served on an English muffin and quite simply fabulous.  This was the first of 2016’s wonderful breakfasts at Lalo, but there were many to follow. 

    Mariachi Cerdo Mercado
    In February, 2016, Mexico Cooks! was inundated with numerous wonderful tours going all over Mexico, from home base in Mexico City to San Miguel de Allende, to Oaxaca, to part of the State of Jalisco, and ending in March in rural Michoacán.  This year, let me know where in Mexico YOU’D like to go–starting now, we’ve added parts of eastern Veracruz to your choices!  This particular market stall, with its papel maché piggy mariachi, is a favorite joyous site along on of my tour routes.

    Mom and Baby with Pig Head
    I thought this little guy would be scared in the market’s meat aisles–instead, he fell in love with a pig head!  Two seconds after I snapped this picture, he leaned over and kissed its snout.  

    Fábrica La Aurora SMA 2016
    Tours with Mexico Cooks! aren’t entirely about pig heads. In March 2016, we were with a group in San Miguel de Allende, visiting this extraordinary and very upscale shopping venue for home and garden decor.  The goods are pricey, but if your wallet can stand it, you’ll be carrying beautiful items back to your home.

    Mercado de la Merced La Florecita 2
    During a week-long tour to Oaxaca, our group breakfasted on typical pan de yema (egg yolk bread) and bubbly Oaxacan hot chocolate, made with water in the traditional way.

    Clase Mole Verde 3
    While in Oaxaca, we learned to make Oaxaca-style mole verde (green mole), among other dishes, in the most generous, love-filled, best cooking class ever. This simple dish, rich with flavor, is now a staple on Mexico Cooks!’ table at home.  If you’d like to take this class, let me know and we’ll schedule a tour in Oaxaca.

    Salsa en Oaxaca 2016
    Another fantastic meal in Oaxaca included this gorgeous salsa, made in part with freshly roasted tomate verde (tomatillo, in English) and roasted tiny heirloom tomatoes.  It looks good and it is way better than good. The photo makes me want to be there now.

    Rosalba and Charales 2016
    Later in the spring, Mexico Cooks! toured with another group in rural Michoacán.  One of the highlights of the trip was a comida (Mexico’s main meal of the day) at the home of cocinera tradicional (traditional cook) Rosalba Morales. Rosy holds a bowl of charales (tiny lake fish) that she prepares according to her grandmother’s recipe.  

    Indumentaria mayo 2016
    In May, Mexico Cooks! took the opportunity to take two groups of visitors to an exhibition titled Indumentaria y moda en México, 1940 – 2015, sponsored by Fomento Cultural Banamex, A.C. This stunning show of hand-made indigenous dress plus Mexican high fashion, accented by paintings of the period, was mounted by the extraordinary curator Ana Elena Mallet and her team. The pictured Tzotzil clothing from the mid-1930s, from a private collection, was hand spun, hand woven and hand sewn in Magdalenas, Chiapas.

    Zacahuil de La Huastexca SLP
    This is a giant tamal called a zacahuil.  I was fortunate to eat a portion of it in June 2016. The zacahuil, which in this case measured almost 1.5 meters in length, is made in many parts of Mexico.  This one, from the part of Mexico called la huasteca potosina, (where the ancient Huastec indigenous people lived in the western part of the state of San Luis Potosí), is wrapped in papatla leaves and contains very coarsely-ground (quebradamasa de maíz nixtamalizado (nixtamal-ized corn dough) that is patted out along the leaf.  The women lay an entire butchered pig on the masa; the pig is then filled with whole raw chickens which are slathered with salsa, and the belly opening of the pig is closed.  The meat, wrapped in the leaves, is roasted directly on the red-hot coals in a clay oven.  The roasting takes approximately 10 to 14 hours.  Normally the zacahuil shines as the star of any wedding, baptism, quinceañera (a girl’s 15th birthday party), or any important feast. Believe me, it was jaw-dropping to see and jaw-dropping to eat.

    [youtube=https://www.youtube.com/watch?v=idjen8bz6so&w=560&h=315]
    This marvelous Spanish-language video shows the complete process of making the zacahuil from the Huasteca potosina.  Even if you don’t understand Spanish, you’ll LOVE seeing the preparation of the giant tamal.  If you are ever invited to eat a portion of a zachuil, be sure to say yes, thank you!

    Next week, Mexico Cooks! invites you to come with us as we travel through the second half of 2016.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here to see new information: Tour

  • Do You Call It a Manger Scene? A Creche? 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–not hunting for gifts, but rather on the lookout for new items to place in our nacimiento (manger scene).  Truth be told, we 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).

    Nin?o Dios Tonala? Nacimiento
    The Niño Dios is not usually 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 first 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 I expect the total number of figures to rise to well over 200.

    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, 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 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.  No matter how many figures are included, 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.  A few years ago, we 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 we have ever seen.

    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 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
    A new addition for Navidad 2016: a dear friend knows my nacimiento passion and found these 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 at Christmas in Mexico? Isn’t the Piñata for Birthdays?

    Mercado Piñata 2
    Huge piñatas at a Mexico City market.

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

    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, over 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
    The family has cut rounds of papel de china (tissue paper) that wait to be glued onto a piñata.  The black plastic bag holds strips of newspaper used for covering the clay pot to create the shape of the piñata

    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 kind of clay pots we use for piñatas cost four and a half pesos for a gross–yes, for 144. In the old days, I usually sold about 7,000 piñatas every December, so you can imagine the investment I made just in clay pots.  In the 1960s, I could sell a large piñata for seven pesos.  Now–well, now the pots are much more expensive, so naturally the piñatas cost more, too.  The large ones cost 45 pesos.  This year, I'll sell about 1,000 piñatas just to break during the posadas. " 

    Piñatas 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).

    Piñatas en la Puerta
    A group of Doña Lolita's piñatas, hung up for sale outside her workshop.

    But why piñatas, and why in December?  During the early days of the Spanish conquest, the piñata was used as a catechetical tool.  The body of the piñata represented Satan; each of the seven points symbolized the seven capital sins (pride, lust, gluttony, rage, greed, laziness, and envy).  Breaking the piñata equated with the triumph of good over evil, overpowering Satan, overcoming sin, and enjoying the delights of God's creation as they pour out of the piñata.  Doña Lolita's most sought-after piñatas continue the traditional style, but she also creates piñatas shaped like roosters, peacocks, half-watermelons, deer, half moons, and once, an enormous octopus!

    Anatomía de la Piñata 2
    What the piñata might contain at Christmas–but fill it with whatever you think the kids will like best!  Candies, small seasonal jícamas, sugar cane, mandarinas (tangerines) and cacahuates (fresh roasted in the shell peanuts, in season now) are all popular.  Photo courtesy Google Images.

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

    [youtube=https://www.youtube.com/watch?v=XmdGZ0KXQ0Q&w=560&h=315]
    I hope that one day you are able to participate in this beautiful tradition.

    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 navideño (a hot fruit punch), buñuelos (a thin fried wheat dough covered with either sugar or syrup), and tamales (hundreds of tamales!) pour out of the kitchen as revelers sing villancicos (Mexican Christmas carols) and celebrate the coming of the Niño Dios (the Child Jesus).  Finally, all the children line up to put on a blindfold and take swings at a piñata stuffed with candy, seasonal fruits, and peanuts.

    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.

    Mandarinas
    Mandarinas (tangerines) are in season at Christmastime and round out the goodies in many 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 at one:

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

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  • The Spiritual Component of the Day/Night of the Dead in Mexico :: La Parte Espiritual del Día y Noche de Muertos en México

    Cristina de Puro Hueso

    Remember me as you pass by,
    As you are now, so once was I.
    As I am now, so you will be,
    Prepare for death and follow me.
                       …from a tombstone

    What is death?  We know its first symptoms: the heart stops pumping, breath and brain activity stop. We know death's look and feel: a still, cold body from which the spirit has fled.  The orphan and widow know death's sorrow, the priest knows the liturgy of the departed and the prayers to assuage the pain of those left to mourn. But in most English-speaking countries, death and the living are not friends.  We the living look away from our mortality, we talk of the terminally ill in terms of 'if anything happens', not 'when she dies'.  We hang the crepe, we cover the mirrors, we say the beads, and some of us fling ourselves sobbing upon the carefully disguised casket as it is lowered into the Astroturf-lined grave.

    Octavio Paz, Mexico City's Nobel Laureate poet and essayist who died in 1998, is famously quoted as saying, "In New York, Paris, and London, the word death is never mentioned, because it burns the lips."

    Canta a la Muerte
    Tzintzuntzan, Michoacán panteón (cemetery), Mexico Cooks! photo.  These fellows sing to la Descarnada (the fleshless woman) on November 2, 2009.

    In Mexico, on the contrary, every day is a dance with death.  Death is a woman who has a numerous affectionate and humorous nicknames: la Huesuda (the bony woman), la Seria (the serious woman), la Novia Fiel (the faithful bride), la Igualadora (the equalizer), la Dientona (the toothy woman), la Pelona (the bald woman), la Patrona (the boss lady), and a hundred more.  She's always here, just around the next corner or maybe right over there, behind that pillar.  She waits with patience, until later today or until twelve o'clock next Thursday, or until sometime next year–but when it's your time to go, she's right there, ready to dance away with you at her side. 

    Muertos La Santa Muerte
    November 2013 altar to La Santa Muerte (Holy Death), Sta. Ana Chapirito (near Pátzcuaro), Michoacán. Devotees of this deathly apparition say that her cult has existed since before the Spanish arrived in Mexico.

    In Mexico, death is also in the midst of life.  We see our dead, alive as you and me, each November, when we wait at our cemeteries for those who have gone before to come home, if only for a night. That, in a nutshell, is Noche de Muertos: the Night of the Dead.

    Muertos Vista al Panteón Quiroga
    In the lower center portion of this photograph, you can see the Quiroga, Michoacán, panteón municipal (town cemetery).  Late in the afternoon of November 1, 2013, most townspeople had not yet gone to the cemetery with candles and flowers for their loved ones' graves.  Click on any photograph for a larger view.

    Over the course of the last 30-plus years, Mexico Cooks! has been to countless Noche de Muertos events, but none as mystical, as spiritual, or as profoundly magical as that of 2013.  Invited to accompany a very small group on a private tour in Michoacán, I looked forward to spending three days enjoying the company of old and new friends. I did all that, plus I came away with an extraordinarily privileged view of life and death.

    Muertos Altar Casero Nico
    A magnificent Purépecha ofrenda (in this case, a home altar) in the village of Santa Fe de la Laguna, Michoacán. This detailed and lovely ofrenda was created to the memory of the family's maiden aunt, who died at 74. Because she had never married, even at her advanced age she was considered to be an angelito (little angel)–like an innocent child–and her spirit was called back home to the family on November 1, the day of the angelitos.  Be sure to click on the photo to see the details of the altar. Fruits, breads, incense, salt, flowers, colors, and candles have particular symbolism and are necessary parts of the ofrenda.

    Muertos Altar Nico Detail
    Detail of the ofrenda casera (home altar) shown above. Several local people told Mexico Cooks! that the fruit piled on the altar tasted different from fruit from the same source that had not been used for the ofrenda. "Compramos por ejemplo plátanos y pusimos unos en el altar y otros en la cocina para comer. Ya para el día siguiente, los del altar pierden su sabor, no saben a nada," they said.  'We bought bananas, for example, and we put some on the altar and the rest in the kitchen to eat.  The next day, the ones in the kitchen were fine, but the ones from the altar had no taste at all.'

    Muertos La Pacanda Generaciones
    Preparing a family member's ofrenda (altar) in the camposanto in the village of Arócutin, Michoacán. The camposanto–literally, holy ground–is a cemetery contained within the walls of a churchyard.  The candles used in this area of Michoacán are hand made in Ihuatzio and Santa Fé de la Laguna.

    Come with me along the unlit road that skirts the Lago de Pátzcuaro: Lake Pátzcuaro.  It's chilly and the roadside weeds are damp with earlier rain, but for the moment the sky has cleared and filled with stars.  Up the hill on the right and down the slope leading left toward the lake are tiny villages, dark but for the glow of tall candles lit one by one in the cemeteries.  Tonight is November 1, the night silent souls wend their way home from Mictlán, the land beyond life.

    Muertos Campo Santo Arócutin
    At the grave: candlelight to illuminate the soul's way, cempazúchitl (deeply orange marigolds) for their distinctive fragrance required to open the path back home, smoldering copal (frankincense) to cleanse the earth and air of any remnants of evil, covered baskets of the deceased's favorite foods.  And a low painted chair, where the living can rest through the night.

    Muertos La Pacanda Ofrenda
    Watching through the night.  This tumba (grave) refused to be photographed head-on.  From an oblique angle, the tumba allowed its likeness to be made.
    Muertos Campo Santo Arócutin 2
    "Oh grave, where is thy victory?  Oh death, where is thy sting?"

    Noche de Muertos is not a costume party, although you may see it portrayed as such in the press.  It is not a drunken brawl, although certain towns appear to welcome that sort of blast-of-banda-music reventón (big blow-out).  It is not a tourist event, though strangers are certainly welcomed to these cemeteries. Noche de Muertos is a celebration of the spirit's life over the body's death, a festival of remembrance, a solemn passover.  Years ago, in an interview published in the New York Times, Mexico Cooks! said, "Noche de Muertos is about mutual nostalgia.  The living remember the dead, and the dead remember the taste of home."

    Muertos La Pacanda Velas
    One by one, grave by grave, golden cempazúchtles give shape to rock-bound tombs and long candles give light to what was a dark and lonely place, transforming the cemetery into a glowing garden.  How could a soul resist this setting in its honor?  

    Muertos Campo Santo Arócutin Better
    "Our hearts remember…" we promise the dead.  Church bells toll slowly throughout the night, calling souls home with their distinctive clamor (death knell).  Come…come home.  Come…come home.

    Muertos Viejita Arócutin
    Waiting.  Prayers.  No me olvido de tí, mi viejo amado. (I haven't forgotten you, my dear old man.)

    Next year, come with me.

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