Category: Mexican Markets

  • Ingredients You Might Never See (Or Even Want to See) Where You LIve

    Zaachila Guajolote
    If you've been reading Mexico Cooks! for long, you know that I photograph a lot of ripe and colorful fruits, vegetables, and other edibles in Mexico's markets. This gorgeous turkey, for example, was tethered with some others at the Thursday weekly market in Zaachila, Oaxaca.  She didn't know it, of course, but she would soon be purchased and…well, you can imagine. Mexico Cooks! is a food website, after all.  Think mole negro oaxaqueño (Oaxacan black mole).

    In the interest of early and full disclosure, the rest of the photos in this article might just gross you out.  It turns out that for reasons unknown even to myself, I have, in addition to taking lots of market photos of benign and lovely fruits and vegetables, taken lots of head shots. Disembodied heads of animals, and primarily pig heads. Be warned.

    Hog Heaven Shaving the Pig
    This Mexico City butcher saw me approaching with the camera and obligingly sat the pig head up straight for a portrait.  He's shaving the head, which was to be sold either whole or in parts for making Jalisco-style pozole. Better he should shave it than you should have to do it!

    Mercado SJ Cabeza Cabrito con Gusanos Maguey
    That's a goat head at the left in the photo, at the Mercado de San Juan, Mexico City.  To the right is a container of chinicuiles (red maguey worms).  The goat head is for preparing birria, the chinicuiles are for roasting and eating as a snack.

    Carnicería Mercado Libertad Guadalajara
    I think this is the first pig head picture I took, years ago at Guadalajara's Mercado Libertad.  All the pigs' heads I've ever seen have had that same charming little smile.

    Amecameca Cabeza de Puerco con Morcilla
    See what I mean?  This fellow looks downright happy to have given his all for your bowl of Guerrero-style pozole.

    Mercado SJ Cabeza de Pescado copy
    Anyone for bouillabaisse?  It's been a long time since I prepared this delicious French fish stew, but Mexican fish markets and individual fish vendors always have the ingredients.  Like pozole, bouillabaisse starts its broth with heads–in this case, fish heads.

    Cabeza Cocida
    Doña Martha, may she rest in peace, has taken the cooked pig head out of the broth to remove its bones and teeth.  At this point, the pozole is almost-but-not-quite ready to serve.

    Pig Head Facing Left Jamaica 1
    Admit it, you would have taken this picture, too.  This beautiful cabeza de cerdo (pig head) at one of my favorite markets has a mouthful of fresh alfalfa!  How could I resist?

    Suzanne Cope and Rocco Jamaica 10-8-2015
    These delightful people toured with me in Mexico City about five years ago, when Rocco was barely two years old.  I was nervous that he would be frightened by the pig heads, but no!  He fell in love with this one and wanted to–and did–kiss its snout.  Suzanne, his mother, was tickled by his unexpectedly happy reaction. 

    Cabeza de Res en Penca
    You might want to click on this photo to enlarge it, for a better view.  It's barbacoa de res (beef barbecue, Mexican style), wrapped in penca de maguey (cactus leaves) and cooked for hours in a pit.  You can still see the teeth in the jaw.

    Mercado Cabeza de Vaca
    A raw beef head, hung upside down in the butcher shop.

    Chicken Heads
    Chicken heads.  I don't have a recipe nor do I know of a recipe for chicken heads.  If you do, please let me know! 

    Stop the presses!  Just this week, I was at a market in Morelia, Michoacán, shopping for milanesa de pollo (flattened raw chicken breast).  A woman walked up beside me and asked the vendor for two chicken heads!  While the vendor weighed them and slipped them into a plastic bag for her, you know I had to ask!  "Señora, excuse me, but I have to ask: what are you going to prepare with those chicken heads?"  She laughed for a minute and said, "Ay señora, I cook them for my two cats, one for each!"  Then we both laughed.  She said no one she knows cooks chicken heads to serve at table, but that her cats like them a lot.  I told her about this article about heads, and we laughed again.

    Big Pink Pig Head Mercado San Juan Morelia
    You'll be glad to know that this is the last pig head for this article.  This one, at the Mercado de San Juan in Morelia, Michoacán, is thoroughly cleaned, shaven, and ready for you to take home to your pot and is merely waiting for a customer. The ears, snout, and tongue are delicacies in Mexico, as are the sesos (brains).

    Head of Cabbage
    Has this photo essay driven any of you into the vegan camp?  Here's a vegan head: half a head of cabbage, of course.  

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

  • The Baby Jesus on Candlemas Day :: El Niño Dios en el Día de la Candelaria

    Niños Dios de Colores Mercado Medellín
    Niños Dios: one Christ Child, many colors: ideal for Mexico's range of skin tones.  Mercado Medellín, Colonia Roma, Mexico City, December 2013. 

    For about a month prior to Christmas each year, the Niño Dios (baby Jesus) is for sale everywhere in Mexico.  Mexico Cooks! took this photograph in 2013 at the annual tianguis navideño (Christmas market) in front of the Mercado Medellín, Colonia Roma, Mexico City.  These Niños Dios range in size from just a few inches long to nearly the size of a two-year-old child.  They're sold wrapped in only a diaper–and a molded-to-the-body diaper, no less.

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

    Nacimiento Misterio 1
    The Holy Family, a shepherd and some of his goats, Our Lady of Guadalupe, an angel, a little French santon cat from Provence, and some indigenous people form a small portion of the 250 plus-piece Mexico Cooks! nacimiento.  Click on the photo to get a better look.  Note that the Virgin Mary is breast feeding the infant Jesus while St. Joseph looks on.

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

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

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

    Niño Dios Ropa Tejida
    The oldest tradition is to dress the Niño Dios in hand-crocheted garments.  Photo courtesy Manos Mexicanos

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

    Niño Dios San Juan Diego
    The Niño Dios dressed as San Juan Diego, the indigenous man who brought Our Lady of Guadalupe to the Roman Catholic Church.

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

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

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

    Niño Dios San Martín de Porres
    The Niño Dios dressed as Peruvian San Martín de Porres, the patron saint of racially mixed people and all those seeking interracial harmony.

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

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

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

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

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

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

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

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

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

  • Morelia, Michoacán, and Its Sweet History :: Museo del Dulce De La Calle Real

    Museo Lillia con Pastel
    Lilia Facio Hernández offers us one of the 30+ gorgeous varieties of cakes made at the Museo del Dulce de la Calle Real (the Royal Road Candy Museum).  Buy as little as a slice to indulge yourself, or purchase as much as an entire cake for a party dessert.  Each cake is more beautiful than the next and each one has a name from Mexico's history.  This one is the Iturbide, named for General Agustín Iturbide, hero of Mexico's 1810 War of Independence and designer of Mexico's first flag.

    Mexico Cooks! has had some very sweet interviews, but none has been sweeter than the time spent several years ago with Arquitecto Gerardo Torres, owner of Morelia's Museo del Dulce (candy museum).  Imagine spending several hours in a 19th Century Morelia mansion presently converted into a real-life version of Willie Wonka and the Chocolate Factory!  Delicious aromas of melting sugar constantly waft through the air, sepia-tone photographs carry us back to earlier times in Morelia, and charmingly attractive employees treat each customer like visiting royalty.

    Museo Chocolatería
    Walking into the Museo del Dulce's retail chocolate and cake shop is a voyage to the Porfiriato (the era of Porfirio Díaz), a trip to the late 19th century.

    De la Calle Real, the candy-making firm that's part of the Museo del Dulce, has been in constant business since 1840.  This oldest family of candy makers in Morelia prides itself on the continuity of its passion for the sweet life.  Family recipes, hand-written in spidery script on yellowing pages, family photographs dating over the last two centuries, and the importance of family heritage glow in every corner of the building that was at one time the Torres home.  Every corner of the many rooms of the house, now converted to a museum and retail shop, breathes history and love of Mexico.

    Museo Carreta
    An old wooden carreta (cart) parked in one of the museum patios looks like it's just waiting to be hitched up to a team of draft animals.

    The original De la Calle Real candy shop was located in Morelia's portales (arched, covered walkways) on Avenida Madero, across from the Cathedral.  Later, the shop moved to its current spot–still on Avenida Madero, just a few blocks to the east.  Now, De la Calle Real has locations in Morelia's upscale Plaza Fiesta Camelinas, in Mexico City's traditional neighborhood Coyoacán, and in both Sanborns and Palacio de Hierro, two of Mexico's swankiest department stores.

    Museo Fábrica 1940s
    One room of the museum is set up with machinery used in the 1940s, when the family candy business was only 100 years old!  This beautiful hand-made copper pot has a double bottom, like a bain-marie, to keep the cooking candy from burning.

    Not only does the company continue to produce candy from old family recipes, Arq. Torres also prides himself on participating in the rescue of recipes dating back as far as pre-Colonial days.  Sweets composed of native fruits and vegetables were made with honey until the Spanish brought sugar cane to the New World.  Chocolate, native to Mexico, was consumed only by the indigenous nobility as an unsweetened cold drink–served either as bitter chocolate or flavored with chile–prior to the arrival of the Spanish. 

    Museo Dulces Conventuales
    Decorated like a convent shop, this museum and sales room carry us back to the time when fine candies were made in Morelia by cloistered Dominican nuns.  Click on the picture to enlarge any photo.

    Museo Ate de Membrillo
    In the demonstration kitchen, Mexico Cooks! watched as the cook combined equal parts fresh membrillo (quince) pulp and cane sugar in a copper pot.  She was preparing ate de membrillo (quince candy somewhat like fruit leather).  When the mixture formed una cortina (a curtain) without dripping as the wooden spoon was lifted from the pot, the ate was at its point of perfection.  Everyone watching the demonstration got a small cup of freshly-made ate to taste.

    It's an easy walk from the Centro Histórico (Morelia's historic center) to the Museo del Dulce, but why not take the little tourist trolley instead?  Hop on in front of the Cathedral (buy tickets at the Department of Tourism kiosk in the Plaza de Armas, just to the right of the Cathedral).  The trolley will take you from there to some of the most important historic sites in Morelia, including the jaw-droppingly gorgeous Santuario de Nuestra Señora de Guadalupe, the Conservatorio de las Rosas (the oldest music conservatory in the New World) and the lovely Templo de las Rosas (Church of St. Rose of Lima, originally the home of Morelia's 16th Century Dominican nuns), and the Museo del Dulce.  The trolley trip, which lasts slightly over an hour, gives the tourist plenty of time to enjoy all of these Morelia traditions.

    Museo Ate Ya Hecho
    Dulces de la Calle Real (the candy maker's brand name) prepared specialty ates de membrillo in molds which were carved for the 200th anniversary of Mexico and which create the embossed images of some of Morelia's historic landmarks: (from left) Las Tarascas fountain, the 18th Century aqueduct, and the Cathedral.

    Museo Ate Gourmet Empacado
    The candy maker prepares and packages small gourmet ates made of strawberry, pineapple, blackberry, and other fruits that are little-used in this presentation.  Each box tells a story, each ate is perfectly molded.

    Museo Dulce de Chayote con Hoja de Higuera
    For special culinary events, the museum occasionally re-creates antique recipes, some of which date to Mexico's colonial days.  This just-made historic ate contains chayote (vegetable pear, or mirleton) and fresh fig leaves.

    An excellent video, shown for everyone visiting the Museo del Dulce, tracks the history of candy making in Morelia.  Long known for ates  and laminillas (fruit leathers), Morelia developed another culture of candies during the Porfiriato, the long presidency of Porfirio Díaz (1875-1910).  During those 35 years, the influence of everything French invaded Mexico and colored the fashion of Mexico's upper-class society.  French-style sweets became all the rage, and Morelia never lagged in preparing candies and cakes to meet the demand.  Today, Porfiriato-style cakes, beautiful to see and delicious to taste, are made and sold by De la Calle Real.  You can sit for a while in the cozy elegance of the Café del Patio de Atrás (the Back Patio) coffee shop and choose from a menu of more than 30 different cakes, house-made Mexican hot chocolate, delicious fresh-made ice creams, and a mind-boggling selection of other delights from the Museo del Dulce's menu.

    Museo Jamoncillo Bicentenario
    The candy maker created beautiful embossed jamoncillo (milk candy similar to penuche) ovals to honor Mexico's 2010 Bicentennial.  Each one carries the image of a hero of Mexico's independence.  These candies represent Miguel Hidalgo, father of the Independence.  The candy molds are hand-carved by a museum employee.

    Museo Closet de Sombreros
    There's a room of the store where you can dress up in Victorian-era clothing–from elegant feathered hats to fancy silk dresses, from black top hats to cutaway suits–and a shop employee will take your picture.  A Mexico Cooks! tour client in Morelia was so overwhelmed by seeing his wife and daughters dressed in such elegant clothing that he burst into tears.  "They've never looked so beautiful!"  What a terrific souvenir!

    Museo Chaca-Chaca
    In part of the retail shop, lines of baskets hold individual candies for instant gratification of your sweet tooth–or to pack easily into your suitcase to carry home as gifts.  These tissue-paper-wrapped candies are similar to jamoncillo.

    Museo Jugetes 1
    Another entire room of the store is just stuffed with a variety of small toys, perfect for an inexpensive souvenir from Morelia.  Inexpensive and easy to pack, they're exactly right for the child in all of us. These are baleros.  The idea is to hold the long handle in your fist (with the cup on top) and catch the small wooden ball.  It looks easy to accomplish–but it's quite a challenge!

    Museo Rompope
    Nuns originated Mexico's famously delicious rompope (a kind of eggnog).  You'll find it in several flavors and bottles ranging from small to large, all made by the artisan candy makers at Dulces de la Calle Real.

    Absolutely everything about the Museo del Dulce and De la Calle Real is devoted to reverence for the past, passion for perfection in the present, and devotion to the future preservation of Mexico's traditions.  Every product and its packaging, designed and developed by Arq. Torres, is an homage to Mexico.  Each candy box incorporates an old photo and a paragraph-long history lesson, with the treat you purchased as your sweet reward for learning. 

    Museo Elia y el empaque
    Elia Ramírez Ramírez is packing small sweet treasures in Mexican pottery containers.  The packaged candies are destined for the retail store.  All employees who work directly with the public wear 19th Century costumes.

    As Arq. Torres said during our time together, "We are the in-between generation.  We still remember mothers and grandmothers who made candy at home.  We still hold that tradition in our hearts.  It's up to us to keep those memories alive, to pass them to our children and help them pass the traditions to the generations that follow.  Otherwise, we will forget everything that truly makes us who we are."

    Museo Gerardo Torres
    Arquitecto Gerardo Torres, the delightful gentleman who runs this sweet business with passionate care, comes from a long line of candy makers.  He showed Mexico Cooks! lovely old photos of his mother, his grandmother, and his great-grandmother–candy makers one and all.

    Whether you are a fan of jamoncillo, ate, chocolate, rompope or another traditional Mexican sweet, you will be as thrilled as Mexico Cooks! was with everything about the Museo del Dulce and De la Calle Real.  If De la Calle Real is your first experience of heavenly Mexican candy, it will spoil you for every other kind. 

    Museo Empleados
    Come to visit, stay to give in to temptation!  Employees at the Dulces de la Calle Real Museo del Dulce will be glad to help you find the perfect house-made candy for yourself, your relatives, and your friends.

    De la Calle Real Museo del Dulce                                    
    Av. Madero #440
    Colonia Centro
    Morelia, Michoacán, México
    443.312.8157

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

  • Cocido :: Home Made Beef and Vegetable soup, Also Known As Caldo de Res

    Cocido Cocina?ndose 1
    A big pot of cocido, simmering last week in my kitchen.

    Nearly 40 years ago, long before the website Mexico Cooks! was a possibility–when I was just beginning to learn Spanish and some simple things about the totally-new-to-me Mexican kitchen, I would occasionally hear the word cocido from friends in Tijuana.  I looked it up in my dictionary.  I learned that cocido was the past participle for the verb cocer, to cook, or to boil.  The dictionary gave this example: "Estoy a dieta, solo puedo comer pollo cocido." (I'm on a diet, I can only eat cooked [boiled] chicken.)  OK!  That was easy.  But no, cocido isn't chicken.  Back to the drawing board.  For literally years I thought that cocido was a mystery dish that I would never see, understand, or taste.

    About 20 years ago, I was looking at a homestyle restaurant menu and the lightbulb finally went on in my brain.  I asked the waiter for a bowl of caldo de res (beef and vegetable soup), and he nodded as he wrote the order–and said, "Cocido para usted, señora."  Wait!  What?  He smiled and said, Sí, cocido.  O como dijo usted, caldo de res."  ('Yes, 'cocido', or as you said,)–well, you get it.)  Like many things in Spanish, there is an example of their being more than one word for the same thing.  Cultural literacy is learning what is colloquially used as a name for something that also has a more formal name. 

    Now that I knew what cocido is, I found someone to teach me how to make it, and today–if you don't know how already–I'm going to teach you.  It's the simplest thing in the world, very healthy, and truly a Mexican home staple.  An all-but-boiling bowlful is just the ticket for a warming meal in the winter.

    Cocido (Caldo de Res) from Michoacán

    Ingredients
    1/2 medium white onion
    1 large clove garlic
    1 medium bay leaf
    2-3 Tbsp sea salt
    4-5 liters cold water
    1 kilo (2.2 pounds) bone-in chambarete (beef shank), cut across the bone
    .5 kilo (1 pound) bone-in retazo de res (meaty beef trimmings)

    3 or 4 medium carrots, peeled and cut into rounds
    3 or 4 large potatoes, peeled and cut into chunks or thick slices
    1 middle-size chayote, cut into eighths, seed and all
    1 small chile serrano, slit from tip almost to the stem end
    4 small calabacitas (or zucchini), cut into thick slices
    A quarter kilo (half pound) white cabbage, coarsely cut into chunks
    A good-size fistful of cilantro, stems and all
    2 or 3 ears of fresh corn, each ear cut into thirds (optional)

    To season the broth
    3 or 4 red, ripe Roma tomatoes, cut into chunks
    1/4 white onion, cut into chunks
    1 small chile serrano (optional)
    2 cups cold water

    Special equipment
    A lidded pot that will hold approximately 14 liters
    Long wooden spoon 

    Cocido Water Boiling 1
    Bring 4 or 5 liters water, the half onion, the garlic clove, the salt, and the bay leaf to a boil.

    Cocido Chambarete 1
    The beef shanks and trimmings, rinsed, patted dry, and ready to go in the pot.

    Cocido Chambarete al Agua 1
    One piece at a time, quickly add the beef to the boiling water.  In just a minute or two, the beef will take on a deep brown color.  

    Cocido Calabacita y Zanahoria 1
    Carrots and calabacita (zucchini), ready to go in the pot.

    Cocido Chayote 1
    The other half of the chayote needs to be chopped.  When you're ready to chop the chayote, try to pierce the skin with your fingernail.  If it pierces easily, there's no need to peel the chayote, just chop it skin and all.  The seed is flat, round, white and soft.  The whitest part of the already cut chayote in the photograph is the seed–your knife will slide right through it, no need to remove it and cut it separately.

    Cocido Col 1
    Coarsely chop the white cabbage.

    Cocido Papa Alfa 1
    Peel and cut up the potatoes.  These are the standard white potato in Mexico: the papa Alfa.  I started with three and added another.  You can use a different kind of potato: russet, Yukon Gold, whatever potato you prefer will be delicious.

    For the tomato seasoning for the broth: put the coarsely chopped tomato, the 1/4 onion, a clove of garlic, and the chile serrano (if you're using it) into your blender.  Add the 2 cups water.  Cover and blend until smooth.   Pour this mixture into the boiling pot.

    Add all of the vegetables, including the cilantro, to the pot.  Allow the pot to return just to a boil, then lower the heat to simmer and cover, leaving the cover slightly ajar.  After 15 minutes cooking, stir the pot–the vegetables will have softened enough to be completely under water.  Simmer for approximately 45 minutes.

    Correct the salt. 

    Encuentro Tortillas Infladitas
    Freshly patted tortillas, toasting on a clay comal (griddle).  They're supposed to inflate as they toast!

    Cocido Servido 1
    An all-but-overflowing bowlful of cocido.  The house smelled delicious as it cooked, and the cocido itself was wonderful.  And there's plenty left for the next few tomorrows!

    Serve with hot tortillas, with corn tostadas, or with toasted bolillos (white flour, super-dense Mexican rolls).

    Serves 4 to 6 as a main dish.

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

  • Tamales! More Tamales! Everybody Wants Tamales! Qué Le Doy?

    Tamales Tamalera Tamales Méndez
    Tamales in the tamalera (the steamer) at Tamalería (tamales stand) Méndez, on the street at the corner of Av. Baja California and Av. Insurgentes, Colonia Condesa, Distrito Federal.  You can see that the tamalera is divided into three sections.  Each section can hold a different kind of tamal (that's the word for ONE of a group of tamales).  In this case, the tamales at the bottom left of the photo are Oaxaqueños (Oaxaca-style).  On the right of the divider are tamales rojos (with a red chile sauce) and tamales de mole (both with pork meat).  The third section of the tamalera holds just-out-of-sight tamales verdes (with chicken, in green chile sauce) and tamales con rajas y queso (with cheese and strips of chile poblano).

    Older than an Aztec pyramid and fresh as this morning’s breakfast, a pot of newly-steamed tamales whets Mexico City’s appetite like nothing else in town.  Dating to pre-Hispanic times—most historians say tamales date to the time before the Christian era—the tamales of New Spain (now Mexico) were first documented in the Florentine Codex, a mid-16th century research project crafted by Spanish Franciscan monk Fray Bernadino Sahagún.

    Tamales Titita Manos en la Masa
    Traditionally, tamales are made by hand, not by machine.  At first, they seem to be exhaustingly labor-intensive and difficult.  Just as with most wonderful food, once you learn the techniques and tricks of making the various styles, they're not so hard to prepare–and they are so worth the time and effort!  In the photo above, Carmen Titita Ramírez Degollado, owner of Mexico City's Restaurante El Bajío, prepares masa cocida (cooked corn dough) for her special tamales pulacles from Papantla, Veracruz.

    The ancients of the New World believed that humankind was created from corn.  Just as in pre-history, much of Mexico’s traditional and still current cuisine is based on corn, and corn-based recipes are still creating humankind.  A daily ration of corn tortillas, tacos, and tamales keeps us going strong in the Distrito Federal, Mexico’s capital city of more than twenty million corn-craving stomachs.  Tamales are created from dried corn reconstituted with builder’s lime and water.  The corn is then ground and beaten with lard or other fat into a thick, smooth masa (dough).  Filled with sauce and a bit of meat or vegetable, most tamales are wrapped in dried corn husks or banana leaves and steamed, to fill Mexico City’s corn hunger and keep her hustling.

    Tamales de Pollo Guajillo Cebolla Titita
    Tamal-to-be at El Bajío: cut the banana leaf to the size and shape of the tamal you're making, then lightly toast each leaf to soften it for folding.  On the banana leaf, place a layer of masa, a strip of hoja santa (acuyo) leaf, and a big spoonful or two of cooked, shredded chicken in a sauce of chile guajillo, onion, and garlic.

    Mexico’s capital city makes it easy to buy tamales any time the craving hits you.  Every day of the week, nearly five million riders pack the Metro (the city’s subway system) and are disgorged into approximately 200 Metro stations.  At any given Metro stop, a passenger is likely to find a tamales vendor.  Her huge stainless steel tamalera (tamales steamer) hisses heartily over a low flame until the tamales are sold out.  Each steamer can hold as many as two hundred tamales, and the vendor may preside over two or three or more of these vats.

    Tamales Técnica Titita
    Titita folds the tamal so that the banana leaf completely wraps the masa and filling.

    Hungry students on the way to and from classes, office workers with no time to eat breakfast at home, construction workers looking for a mid-morning pick-me-up: all line up at their favorite vendor’s spot on the sidewalk closest to a Metro exit.  Near the vibrant Chilpancingo Metro station at the corner of Av. Insurgentes and Av. Baja California, Sra. María de los Ángeles Chávez Hernández sells tamales out of two huge pots.  “Qué le doy?”  (‘What’ll you have?’) she raps out without ceremony to every hungry arrival.  The choices: rojo  (with pork and spicy red chile); verde (with chicken and even spicier green chile); rajas con queso (strips of chile poblano with melting white cheese); mole (a thick spicy sauce with a hint of chocolate); some Oaxaca-style tamales wrapped in banana leaves; and dulce (sweet, usually either pineapple or strawberry).  The stand sells about 200 tamales a day.  Sra. Chávez’s father, Ángel Méndez Rocha, has been selling tamales on this corner for more than 60 years.  Even at age 80, he alternates weeks at the stand with his brother, selling tamales by the hundreds.  

    Tamales Técnica Titita 2
    The masa and filling are centered in the banana leaf.  Titita is simultaneously pressing the masa toward the middle of the leaf and folding each end of the banana leaf toward the middle.

    Tamales Listos pa Tamalera Titita
    The pair of tamales in the center of the photo are filled with chicken and chile guajillo sauce.  The tamal closest to the bottom corner of the photo is made with black beans crushed with dried avocado leaves.  Avocado leaves give a delicious anise flavor and fragrance to the beans.  These tamales are ready to be steamed in the tamalera.

    Tamales de Pollo Guajillo Etc Cocidos
    The tamal de chile guajillo, fresh out of the tamalera and unwrapped on my plate.

    Tamales Méndez Guajolota Verde
    A specialty breakfast, unique to Mexico City, is the guajolota: a steaming hot tamal, divested of its corn husks and plopped into a split bolillo, a dense bread roll.  Folks from outside Mexico City think this combo is crazy, but one of these hefty and delicious carbohydrate bombs will easily keep your stomach filled until mid-afternoon, when Mexico eats its main meal of the day.  When I asked Sra. Chávez Hernández about the name of the sandwich, she laughed. “Nobody knows why this sandwich is called guajolota—the word means female turkey.  But everybody wants one!” 

    Tamales Méndez Tres Pa' Llevar
    If you'd rather take your tamales home to eat them, Sra. Chávez of Tamalería Méndez or her employee, Sra. Lucina Montel, will gladly wrap them in paper and send them along in a bag.

    Tamales Tamaleras
    For steaming tamales, the bottom portion of a tamalera is filled with water.  Add a coin to the water and put the tamales vertically into the steamer, atop the perforated base that rests just above the water.  When the water boils, the coin will rattle.  When the rattle slows or stops, add more water.

    Tamales Gerardo Platillo Degustación
    Tamales can be a massive guajolota to eat on the street or the most delicate, upscale meal in a restaurant.  These, prepared by chef Gerardo Vázquez Lugo of Restaurante Nicos, are a degustación (tasting) at the Escuela de Oficios Gastronómicos operated by online magazine Culinaria Mexicana, where chef Vázquez offered a workshop teaching the history, ingredients, and preparation of tamales.  From left to right, the four tamales are: carnitas de pato en salsa de cítricos y chile chipotle (shredded duck confit in a citrus and chile chipotle sauce), tamal de tzotolbichay (with the herb chaya), tamal de mole negro (black mole),and tamal de frijol (beans).

    Tamales Gerardo Vazquez Lugo
    Chef Gerardo Vázquez Lugo of Mexico City's Restaurante Nicos.

    In addition to being daily sustenance, tamales are a fiesta, a party.  In Mexico City and every other part of Mexico, Christmas isn’t Christmas without tamales for the late-night family feasting on Christmas Eve.  Gather the women of the family together, grab the neighbors, and the preparation of tamales becomes a party called a tamalada.  Mexico City chef Margarita Carrillo tells us, “Mexican grandmothers from time immemorial say that the first ingredient for great tamales is a good sense of humor.  Tamales like it when you sing while you prepare them, they love to hear a little friendly gossip while you work, and if you make tamales in the good company of your family and friends, they’re sure to turn out just the way you want them: with fluffy, richly flavored corn dough on the outside and a delicious filling on the inside.”

    Tamales Tamal de Chocolate Gerardo
    A small and elegant tamal de chocolate for dessert, prepared by Restaurante Nicos for the tamales workshop.

    Tamales Doña Elia Colando Masa
    Señora Elia Rodríguez Bravo, specialty cook at the original Restaurante El Bajío, strains masa cocida for tamales.  She gently shook a wooden spoon at me as she proclaimed, “You can’t make tamales without putting your hands in the masa (corn dough).  Your hand knows what it feels.  Your hand will tell you when the masa is beaten smooth, when the tamales are well-formed in their leaves, and when they have steamed long enough to be ready to eat.  Your hand knows!”

    Tamales Sra Chávez
    Señora María de los Ángeles Chávez Hernández (left) and her longtime employee Señora Lucina Montel (right) sell tamales at the street booth Tamalería Méndez seven days a week.  They and Sra. Chávez's staff prepare hundreds of tamales every night, for sale the next day.

    Let's go on a Mexico City tamales tour!  Let Mexico Cooks! know when you're ready, and we'll be on our way.

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  • Mexican Traditions from January 6, the Feast of the Three Kings to February 2, La Candelaria: The End of the Christmas Season

    Rosca de Reyes Sol de Leo?n
    Most Mexicans eat traditional rosca de reyes (Three Kings' Bread) on January 6.  Its usual accompaniment is chocolate caliente (hot chocolate), often made in the pre-Hispanic way–with boiling water, not milk.  If you've ever wondered about the title of Laura Esquivel's book Like Water for Chocolate, this is the 'why' of the title.

    Laura Esquivel con Cristina 1A
    The delightful Laura Esquivel with Mexico Cooks!, several years ago at a Mexico City museum opening.

    The Día de los Reyes Magos (the celebratory Day of the Three Kings) falls on January 6 each year.  You might know the Christian feast day as Epiphany or as Little Christmas.  The festivities celebrate the arrival of the Three Kings at Bethlehem to visit the newborn Baby Jesus.  In Mexico and some other cultures, children receive gifts not on Christmas, but on the Feast of the Three Kings:  The Kings, not Santa Claus or even the Niño Dios (Baby Jesus) are the gift-givers, because legend tells us that they were the givers of the gold, frankincense, and myrrh that they carried to the Baby Jesus. Many, many children in Mexico still receive special gifts of toys from the Reyes (Kings) on January 6.

    Typically, Mexican families celebrate the festival with a rosca de reyes (Three Kings' Bread).  The size of the family's rosca varies according to the size of the family, but everybody gets a slice, from the littlest toddler to great-grandpa.  Accompanied by a cup of chocolate caliente (hot chocolate), it's a great winter treat. 

    Rosca de Reyes Mex Gob
    Here's a delicious-looking rosca on the table at home.

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

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

    Rosca Monumental SLP 2019
    On January 4, 2019, the government of Soledad, San Luis Potosí, served an enormous rosca de reyes monumental, prepared jointly by bakeries from everywhere in the city.

    Rosca de Reyes 1-8-2019 Morelia
    In many places in Mexico, including Morelia, Michoacán, bakers prepare an annual monumental rosca for the whole city to share.  The rosca prepared just a year ago in Morelia contained nearly 3000 pounds of flour, 1500 pounds of margarine, 10,500 eggs, 150 liters of milk, 35 pounds of yeast, 35 pounds of salt, 225 pounds of butter, 2000 pounds of dried fruits, and 90 pounds of candied orange peel.  The completed cake, if stretched out straight, measured almost two kilometers in length!  Baked in sections, the gigantic rosca was the collaborative effort of ten bakeries in the city.  The city government as well as grocery wholesalers join together to see to it that the tradition of the rosca continues to be a vibrant custom. 

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

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

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

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

    Niñito Dios Vestido
    Mexico Cooks!' Niño Dios.

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

    Niño Dios Doctor
    The Niño Dios Doctor from Puebla.

    En Camino Hacia Tehuantepec Santo Nin?o de Pemex 1
    The Niño Dios dressed as a PEMEX employee–PEMEX is the monolithic petroleum company of Mexico.  I took this picture while stopped for a fill-up during a trip to the Isthmus of Tehuantepec, in the southernmost part of Mexico.

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

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

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

    Trajineras
    Trajineras (decorated boats) ready to receive tourists line the canals in Xochimilco.  The best days of the week to go to Xochimilco are Saturdays and Sundays, when boating on the canals is a constant party.

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

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

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

    Tamales
    El Día de La Candelaria means a joyful party with lots of tamales, coupled with devotion to the Niño Dios.  For more about a tamalada (tamales-making party), be sure to read all about it in late January, right here on Mexico Cooks!.

    From the rosca de reyes on January 6 to the tamales on February 2, the old traditions continue in Mexico's 21st Century.

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

  • Heart and Soul Warming Ponche Navideño :: Mexico’s Hot Christmas Punch

    Ponche Naviden?o Mexico Desconocido
    Mexico's fragrant, delicious ponche navideño–Christmas punch, served piping hot.  Loaded with seasonal fruits and sweet spices, it's a do-not-miss at our Christmas festivities.  The recipe is simple and the rewards are many; you, your family, and your holiday guests will love it as much as I do.  I wish the computer had a scratch-and-sniff capacity–the fragrance of the ponche would make your mouth water.  Photo courtesy México Desconocido.

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

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

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

    6 quarts of water or more

    Special Equipment
    A 12-to-14 quart lidded pot
    __________________________________________________________________

    Just before you start cutting up fruit, put 6 quarts of water in a pot, cover it, and over high heat, bring the water to a boil.  

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

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

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

    Serves 12 to 15.  If you have some left over, save it (fruit and all) till the next day and re-heat.  Ponche navideño is even better the second day!
    _____________________________________________________________

    Ponche 2 Tipos 2018 1
    Sugar cane is in season in Mexico right now.  On the left, you see it in the already-peeled "sticks" you want for your ponche.  On the right, you see the unpeeled sections that you want for your piñata!  Thanks to Verónica Hernández at Mexico City's Mercado Medellín (corner of Calle Campeche and Av. Medellín, Colonia Roma) for letting me take this photo; if you're in the city, look for her and her employer, Mario Bautista, at Booth 138 in the market–tell her you saw her caña (sugar cane) on Mexico Cooks!.

    Ponche Guayaba Medelli?n 2018 1
    The fragrant perfume of seasonal ripe guavas permeates our markets right now–they're ready to buy for ponche.

    Ponche Tejocotes Medelli?n 2018 1
    Tejocotes are also in season–it's Mexican hawthorn, similar to the crabapple.  Each of these measures approximately 1 1/4" in diameter.  The fruit is very high in pectin, which slightly thickens your pot of ponche.  If you simply cannot find tejocotes, substitute another pound of apples.

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

    Ponche Ciruela Pasa 1
    These are prunes with seeds.  You can use these or you can used seedless prunes.

    Ponche flor-de-jamaica-entera-deshidratada-100-grs-D_NQ_NP_766401-MLA20338152558_072015-F
    Here are the dehydrated jamaica flowers you need to make ponche.  The jamaica flower is a cousin to the hibiscus; its English name is roselle. The flowers add deep red color and cranberry-like tartness to the drink.

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

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

    Piloncillo Cones 2 Sizes 1
    Here is an up-close look at the two different sizes of piloncillo.  For the ponche, you'll want to buy one kilo (2.2 pounds) of either size.

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

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

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

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  • Piñatas! More Piñatas! December in Mexico is Piñata Season

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

    Among clean ollas de barro (clay pots), plastic receptacles filled with engrudo (flour/water paste), and colorful, neatly stacked rounds of papel de china (tissue paper), Sra. María Dolores Hernández (affectionately known in life as Doña Lolita) sat on an upturned bucket.  She celebrated her birthday on December 24, and she lit up–just like a Christmas tree–when she talked about her business and her life.  Doña Lolita passed away approximately four years ago.

    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, more than 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 the piñata," she explained.  "And you can't put too little on it, either, because then the first child to hit it will break it.  That's no good, either.  You just have to know how much to use."  Click on the photo to enlarge it and get a good look at the clay pot inside the layers of newspaper.

    "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, to teach the indigenous people about Christianity.  The body of the piñata represented Satan; each of the seven points symbolized the seven deadly (capital) sins (pride, lust, gluttony, rage, greed, laziness, and envy).  The blindfold worn by the child or adult trying to hit the piñata represents blind faith.  Breaking the points of the piñata equated with the triumph of good over evil, overpowering Satan, overcoming sin, and finally enjoying the sweet delights of God's goodness when the clay pot (Satan) finally breaks and everything good pours out of the piñata.  Doña Lolita's most sought-after piñatas continue to be the traditional style, with seven points, but she also creates piñatas shaped like roosters, peacocks, half-watermelons, deer, half moons, and once, an enormous octopus!

    For the nine nights from December 16 through December 24, Mexico celebrates las posadas.  Each evening, a re-enactment of the Christmas story brings children dressed as la Virgencita María (ready to give birth to her baby and riding a live burro) and her husband Sr. San José (and a street procession 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) are in season now and are also used to stuff the piñata.  The wooden box holding the peanuts is actually a measure, as is the oval metal sardine can next to it.

    Ponche Can?a 3 Tipos 2018 1
    Fresh caña (sugar cane) is in season now in time for the posadas.  Buy it in two-inch unpeeled sections for adding to the sweets in the piñata; buy it in 3" peeled thin sticks for adding to your hot ponche navideño (Christmas punch).

    After several houses turn away la Virgen, San José, and their retinue, they finally receive welcome at the last designated house.  After the pilgrims sing their plea for a place to stay, the guests assembled inside sing their welcome,  "Entren santos peregrinos…" (Come in, holy pilgrims…).  The doors are flung open, everyone piles into the house, and a huge party starts.  Traditional foods like ponche (a hot fruit punch), buñuelos (a thin fried dough covered with either cinnamon 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 Baby 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 para Pin?atas Medelli?n 2018 1
    These very large bags of individually wrapped candies are ready to use to fill any piñata.  These are available at the Mercado Medellín in Colonia Roma, Mexico City, as well as at all other markets in Mexico.

    Mandarinas
    Mandarinas (tangerines) are in season at Christmastime, as are tiny jícamas and fresh sugar cane, which 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.

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

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

  • Color and Beauty For Your Home :: Muebles Finos Artesanales–Classy Painted Furniture and Accessories from UNEAMICH

    UNEAMICH
    The unprepossessing doorway to UNEAMICH mfa/eronga, the Erongarícuaro, Michoacán artists' cooperative originally founded in 1981 by Steven and Marina Rosenthal.  "Go to the corner where the primary school is, turn right, and go halfway down," read Marina's directions.  'Halfway down to what,' wondered Mexico Cooks!, but the building was easy to find.  All photos by Mexico Cooks! except as noted.

    Pátzcuaro, the original capital of Michoacán, is a well-known destination for tourists, whether they are interested in pre-Hispanic religious sites, centuries-old architecture, modern working artisans, or regional Purhépecha cuisine.   Just a few minutes' drive away, another side of Michoacán exists: small-town, little-visited, and still very much oriented toward Mexico's traditional way of life.  In Erongarícuaro, the day bustles gently around the small plaza.  The pace is slower even than that of Pátzcuaro.

    La Primavera
    In the Erongarícuaro, Michoacán taller (workshop) of Muebles Finos Artesanales Erongarícuaro–the UNEAMICH wholesale entity branded as mfa/eronga–Marina Rosenthal stands before a custom-painted panorama of canvas nudes.  You can put your own face in one of the vacant spots.

    Erongarícuaro, attractive in a well-worn, frayed-cuff style, is home to about 13,000 people, including a few souls from 'away'.  Europe, Canada, and the United States are equally represented.  Long a bohemian outpost (according to local legend, Frida Kahlo and Diego Rivera and their international cohorts were frequent visitors), Erongarícuaro still attracts the slightly eccentric foreigner: a handful of people setting up a sustainable community, another handful interested in communal housing, and one or two long-time residents working in town.

    Where We Talked
    The sales and reception room at UNEAMICH mfa/eronga, where we talked with Marina.  Photo courtesy Bernie Frankl, Tucson, AZ.

    Steve and Maureen Rosenthal, originally from Arizona, have lived and worked in Erongarícuaro for nearly 50 years.  Their commitment to the town and its people runs deep; they've put their lifework into training artists, producing incredibly beautiful furniture and home decoration over the course of the years.  Their business, UNEAMICH mfa/eronga, has evolved from its 1980s-era origins as an Escuela Taller (Workshop School) to the worker-owned cooperative that it is today.  Along the way, the Rosenthals and the artist owners have created a living heritage for Erongarícuaro.

    Artist Cubicle 1
    One of the artists' workrooms at UNEAMICH mfa/eronga.  Most of the 40-plus artist members of the cooperative were attending a community funeral on the day that Mexico Cooks! visited the UNEAMICH/mfa/eronga taller.

    Mfa/eronga (the name of the UNEAMICH store that Steve runs in Tucson) has talleres (workshops) on both sides of its quiet Erongarícuaro street.  One is the carpentry workshop for building and carving the wooden furniture; the other is filled with artists' cubicles where the fine decoration work takes place.  Mexico Cooks! greeted Marina (Maureen's name loosely translated into Spanish) Rosenthal with a happy, "Finally!  We've wanted to visit you for years!"  We hugged and laughed that our meeting had been delayed for so long.

    Chair Back Sun 1
    The carved and painted backrest of a UNEAMICH mfa/eronga chair.  Click on any photo for a larger view.

    While giving us a running history of the business, Marina took us on a tour of the two talleres.  "Steve and I came here in 1970 to finish writing a screenplay, but the option to make the movie just never panned out.  By then, we were so in love with this part of Michoacán that we didn't want to leave.  We started making painted furniture, and little by little, customers started seeking us out.

    Dry Bar Outside Dry Bar Inside
    The exterior and interior of one of mfa/eronga's fabulous painted pieces. Photo courtesy mfa/eronga.

    "When Cuahutémoc Cárdenas was governor of Michoacán (1980-86), he was a huge supporter of the state's regional arts.  You know that he was the son of Lázaro Cárdenas del Río, Mexico's forward-thinking president from 1934-1940, and he had a lot of his father's sensibilities.  One of his projects was to open Escuelas Talleres–workshop schools–where artisans could receive training that would enhance the quality of their work and make it more easily sold.  That's where we came in: our workshop began to receive state support for training artists.  Literally dozens of artists have trained with us; some continue to work with us now, and some of our current workers are the children of those men and women who initially trained here.

    Ariel
    Work facilities at UNEAMICH mfa/eronga are primitive, but the cooperative of artists creates glorious work in spite of the harsh conditions.

    "Most of the artists we've trained knew some carving or painting techniques before they came to us.  Their level of general knowledge of art was practically nil, though: none knew of the great European classical or modern painters and none had heard of any artists north of the Mexican border.  Few knew of Mexico's great artists: Rivera, Kahlo, Tamayo, the Coronel brothers, and Juan O'Gorman, just to name several.  One of my greatest joys has been taking our extremely talented artists to Morelia, to Guadalajara, and to Mexico City to show them art's possibilities outside their limited frame of reference.  

    Bateas
    UNEAMICH mfa/eronga artists hand-paint and hand-finish bateas (hand-carved shallow wooden bowls) from their own designs–or from your special-order design.

    "We've made furniture using classic Michoacán designs, in bohemian designs, in our own designs, and with every painted decoration you can imagine.  You'll find anything from a still life of hybrid roses to a caricatured cat on our furniture and home decor.  Our artists, wonderfully inventive talents, can take the simplest thing and bring it to a level of beauty that attracts the most discriminating client.

    Artist Cubicle 2
    Another artist's workspace at UNEAMICH mfa/eronga.

    "The work that comes from our talleres has spread all over the world.  Right now, we're working on furnishing a hotel–not the first one, and we surely hope not the last!  Disney commissioned pieces for a restaurant, we have other long-time restaurant clients who decked out their restaurant with our pieces and need frequent replacements, and we have years of background making custom pieces for private customers.

    Orange Clamp
    The man carving intricate hand-drawn orchids into this chair back said, "Solo soy carpintero."  ('I'm just a carpenter.')

    "Our stories range from the sublime to the truly ridiculous.  We've gone through times of terrible famine, when we couldn't make our payroll–think of the horrors of the 1994 devaluation of the peso!  But our artist workers stayed with us, even when we couldn't pay regularly.  Really, it's the workers who have always made our business a success.  You don't measure success just by looking at your bank balance.  Loyalty to one another: that's a huge measure of success, in my mind.

    Cine Seats artists
    For your home, mfa/eronga sells cinema seating made in the old-fashioned style,  but of new materials–and in this case, painted with artists' stylized portraits.  Other styles are available.  Photo courtesy mfa/eronga.

    "Right now, because economic times are really challenging, Steve is staying across the border in Tucson, running our retail operation.  I'm here with our youngest daughter, running the talleres.  Our staff here in Erongarícuaro currently numbers about 43, down from a high of 160 working artists.  But we keep on going; our loyalty is to our cooperative artists, and their loyalty is to the cooperative and to us.

    Controlled Chaos
    Nothing is wasted, everything is recycled.  Out of this chaos of wood trimmings come works of art.

    Wall Flowers
    Flowers in a vase, hand-painted on an artist's workspace wall.  Making art is more than a job; art is a way of life.

    If you're planning to be in the Morelia/Pátzcuaro region, please contact Mexico Cooks! for a guided tour of Erongarícuaro, the mfa/eronga workshop, and more entrancingly beautiful villages in Michoacán.

    Chair Back Cactus 2
    Cactus in bloom on mfa/eronga chair backrests.

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

  • Wandering with Mexico Cooks! :: 2019 Meanderings Part 2

    La Conspiracio?n Pavlova 1a 8-15-2019
    Remember that old saying, "Life is uncertain, eat dessert first,"?  Mexico Cooks! is a firm proponent of that–at least for beginning today's report. This sweet, delicious offering is on the menu at La Conspiración de 1809, just at the back of Morelia's cathedral.  In the photo, you see a pavlova, a crisp meringue filled with frutos rojos (red fruits)–in this case, Michoacán's locally grown strawberries, blackberries, and red raspberries.  Driscoll's also grows blueberries here in Michoacán.  The company leases fields from their owners and trains local workers to cultivate, harvest, and pack the berries.

    Driscolls-Raspberries-1
    Next time you're in your supermarket, take a close look at the Driscoll's label.  Many of the berries that you purchase, no matter where in the world you live, are grown in Mexico. Click on the photo for a larger view.  Photo courtesy Driscoll's.

    Puerta Santa Fe de la Laguna
    A doorway to a private home in the community Santa Fe de la Laguna, Michoacán.

    Elotes Asados Jamaica 8-9-2019 1
    Elotes tatemados (roasted young corn, still in its husk) for sale in a large Mexico City market.  

    Elotes al Vapor 8-9-2019 1a
    These are also elotes (young corn), boiled rather than roasted at the same market stand.  It's hard to choose which to buy, roasted or boiled, both are so delicious!  

    Carne Entomatado Fonda Marceva 8-9-2019
    Chambarete entomatado (beef shank cooked in a sauce of tomate verde (tomatillos), onions, chile, and other spices) until the meat is falling-off-the-bone tender.  Available daily at Fonda Marceva in Morelia's centro historico.  It's one of my favorite things on their menu.  Photo courtesy my friend Eddie Álvarez.

    Haciendo Chicharro?n 1
    Preparing fresh chicharrón (fried pork skins) at a market booth.  Book a market tour with me and we'll visit this booth–and we'll have a taste of hot-from-the-vat chicharrón.  Everybody loves its crisp, greaseless texture and taste.  

    Escobetillos
    Escobetillas (stiff brushes made from plant root material bound together with thin wire), used for scrubbing dirty dishes.  Seen in a Oaxaca market.  Each one measures approximately 5"-6" in length. 

    Don Rafa Sentado abril 2019
    My longtime friend don Rafael, a copper worker in Santa Clara del Cobre, Michoacán, for 62 of his 70 years.  In the photo, he's demonstrating a hammering technique to one of my tour groups.  Each beautiful copper item in this workshop is entirely made by hand.  Let's go! 

    Souls Burning in Hell SMA
    Souls burning in Hell, nicho, San Miguel de Allende, Guanajuato.  Wood carving.  

    Chorizo Oaxaquen?o y Longaniza 1a
    Longaniza (the long sausage without links) and Oaxaca-style chorizo, with small round links, displayed on a market stand, Oaxaca City.

    Dos Diablos Oaxaca 1
    Two little devils at once, 2019 Encuentro de Cocineras Tradicionales, Oaxaca.  Wait, what, two?  Yes, in the background is a hand dolly, known here in Mexico as a diablito, a little devil.

    Puerco Cubano Oaxaca 2a
    Puerco estilo cubano (Cuban-style roast pork).  The men on the right-hand side of the photo sit on benches and turn, turn, turn the spits until the pork is tender, juicy, and ready to serve.  I've eaten big plates of this meat every year for the last three years.  It's truly something to look forward to at the Encuentro de Cocineras Tradicionales, Oaxaca.

    Tortillas Tlaxiaco Encuentro 2019 1
    The Unión de Palmeadoras (tortilla makers' union) from Tlaxiaco, Oaxaca had a wonderful booth set up, selling hand-made Tlaxiaco-style tortillas.  Those are fiery chiles pequín, in the dish.

    Moorish Dancers San Jero?nimo Fiesta Patronal
    The fiestas patronales in San Jerónimo Purenchécuaro featured Moorish dancers.  These two young men posed for me.

    San Jero?nimo Velas de Escama 1
    San Jerónimo Purenchécuaro is widely known for one of its several artesanías (handcrafts): these are velas escamadas (elaborate, hand-made beeswax candles).  These particular candles were placed at one side of the main altar; other banks of candles were placed throughout the church.  Beautiful but ephemeral, the candles are meant to be burned.

    Cempasu?chil y Pata Jamaica
    Golden cempasúchil and wine-red pata de león are Mexico's most typical flowers for Día de los Muertos.

    Guasanas
    Right now, Mexico's fresh guasanas (garbanzo beans) are in season.  Not dried, these are harvested fresh and steamed lightly in salt water.  Each pod contains two individual green, fresh garbanzos; we eat them like edamame, squeezing the garbanzos out of the pods directly into our mouths.  Some people like to douse a bagful with liquid chile (what you see in the bottle), but I prefer the clean, green taste of the guasana.

    Azul Histo?rico Nov 2019 1
    One of my favorite places to go, whether wit
    h old friends or with tourists new to Mexico City, continues to be Azul Histórico.  The food is exquisite, the restaurant itself is marvelously beautiful, and the service is always attentive.  Here, the "hostess" is a catrina, all gussied up Oaxaca-style for Day of the Dead.

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