Category: Mexican Tourism

  • Three Traveling Kings, Tamales, and Traditions: The *Rest* of Christmas in Mexico

    Rosca-de-Reyes 2017
    Most Mexicans eat traditional rosca de reyes (Three Kings' Bread) on January 6, the Feast of the Three Kings.  Its usual accompaniment is chocolate caliente (hot chocolate).  The rosca in the photo is normal size for a family–about 18" long.

    Rosca Monumental DF
    This is the rosca monumental–humongous rosca–as served in Mexico City's Plaza de la Constitución (better known as the Zócalo).  For the 2018 celebration, the rosca will contain 7,720 kilos of wheat flour, 2,000 kilos of sugar, 52,200 eggs (!), over 3,000 kilos of butter, 253 kilos of yeast, and all the rest of the ingredients necessary to accomplish a baking feat of this magnitude.  Over 2,000 bakers and other personnel will participate in its preparation.  Miguel Ángel Mancera, Mexico City's head of government, will once again preside over its slicing and serving–portions enough for approximately 250,000 hungry people.

    Claire  Fabiola  Cristina con Borreguitos
    One of the many Three Kings traditions in Mexico City is having one's photograph made with them, either just before or on their feast day.  The photo above, taken at least 15 years ago in the city's Parque Alameda Sur, includes the Kings, some real live lambs, and (left to right), my friends Claire and Fabiola, and me.

    The Día de los Reyes Magos (the Feast of the Three Kings) falls on January 6 each year.  You might know the Christian feast day as Epiphany or as Little Christmas.  The festivities celebrate the arrival of the Three Kings at Bethlehem to visit the newborn Baby Jesus.  In some cultures, children receive gifts not on Christmas, but on the Feast of the Three Kings–and the Kings are the gift-givers, commemorating the gifts of gold, frankincense, and myrrh that they presented to the Baby Jesus. Many, many children in Mexico still receive special gifts of toys from the Reyes (Kings) on January 

    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. 

    Reyes Magos Cajititla?n Jalisco
    In this photo (click on it to enlarge it for a better view), the Reyes Magos arrive by boat in Cajititlán, Jalisco, where there is a large lake.

    My friend, Chef Arturo Camacho Domínguez, recently wrote a bit for me about the significance of the rosca.  He wrote, "The rosca de reyes represents a crown; the colorful fruits simulate the jewels which covered the crowns of the Holy Kings.  The Kings themselves signify peace, love, and happiness.  The Niño Dios hidden in the rosca reminds us of the moment when Saint Joseph and the Virgin Mary hid the Baby Jesus in order to save him from King Herod, who wanted to kill him.  The three gifts that the Kings gave to the Niño Dios represent the Kings (gold), God (frankincense), and man (myrrh).

    "In Mexico, we consider that an oval or ring shape represents the movement of the sun and that the Niño Dios represents the Child Jesus in his apparition as the Sun God.  Others mention that the circular or oval form of the Rosca de Reyes, which has no beginning and no end, is a representation of the infinity of heaven–which of course is the home of the Niño Dios."  Furthermore, the dried-fruit decoration (figs, ate [similar to fruit leather], and acitrón [candied cactus flesh]) represent the crowns of the Reyes Magos (the Three Wise Men).

    Niño Dios from Rosca
    The plastic muñequito (little doll) baked into my most recent rosca measured less than 2" tall.  The figures were originally dried habas (fava beans), then were made of porcelain, but now they are generally made of plastic.  See the tooth mark on the head?  Mexico Cooks! is the culprit.  Every rosca de reyes baked in Mexico contains at least one muñequito; larger roscas can hold two, three, or more.  Mexico City's giant rosca normally contains 10,000 of these tiny figures.

    Tamales Tamaleras
    Tamaleras (special pots to steam tamales) do extra duty on February 2–the Feast of la Candelaria, when literally millions of tamales are devoured at seasonal parties all over Mexico.

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

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

    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.

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

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

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

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

    Trajineras
    Trajineras (decorated boats) ready to receive tourists line the canals in Xochimilco.

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

    Niñopa Colibrí
    Gloria in Xochimilco with Niñopa, February, 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), look at this 2007 Mexico Cooks! article.

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

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

  • Have A Happy New Year, Mexican Style!

    Fin del An?o 2017 1
    In Mexico, we throw a "Fin del Año" party–to celebrate the end of the old year, as well as the beginning of the new year.  The photo shows you fireworks behind the Ángel de la Independencia (Angel of Independence) in Mexico City, at the end of 2016.  There are lots of other customs here as well!

    Chonitos amarillos
    In Mexico and other Latin American countries, women wear yellow underwear on New Year's Eve to bring good luck and wealth in the year to come.  Red underwear indicates a New Year's wish for an exciting love interest!

    Superstition or not, many people here in Mexico have the custom of ritos del Año Nuevo (New Year's rituals).  Some rituals include foods, others prescribe certain clothing, and still others warrant attention for religious interest.

    Grapes
    As the clock strikes midnight, it's common to eat twelve grapes–one at each ding, one at each dong of the bell.  While eating the grapes, you make a personal wish for each grape you consume, welcoming the new year that's beginning.  Mexico Cooks! finds that it's helpful to write down the twelve wishes so as not to forget one or choke in the rush to swallow the grapes before the clock finishes striking the New Year's earliest hour!

    Lentils
    Eating a tablespoonful of cooked lentils on New Year's Eve is said to bring prosperity and fortune.  You can also give raw lentils–just a handful–to family and friends with the same wish.

    Sweeping for An?o Nuevo
    Sweep all the rooms of your house, your front steps, and the street in front of your house to remove all traces of the old year.  Some people put 12 gold coins outside–to be swept into the house after the house is swept clean.  The coins are to invite money and other abundance to come into the home.  Photo courtesy Jeff Trotter.

    Lit Match
    On a small piece of paper, write down the undesirable habits and customs you'd like to let go of in the New Year that's just starting.  Burn the paper, then follow through with the changes!

    3 Stones
    Choose three stones that symbolize health, love, and money.  Put them in a place where you will see them every day.

    Candles
    Light candles: blue for peace, yellow for abundance, red for love, green for health, white for spirituality, and orange for intelligence.

    Glass of water
    Spill clean water on the sidewalk in front of your house as the clock rings in the New Year.  Your house will be purified and all tears will be washed away.

    Pesos layers
    To have money for your needs all year, have some bills in your hand or in your pocket to welcome the arrival of the New Year.  Some people fold up the money and put it in their shoes!

    Suitcase!
    Take your suitcase for a walk.  Legend is that the farther you walk with your suitcase, the farther you'll travel.  Several New Year's Eves ago, Mexico Cooks! and a few friends celebrated by walking our suitcases around the block, and we all traveled far and wide during the new year that followed.

    Chonitos rojos
    Mexico Cooks! wishes all of you a muy Próspero Año Nuevo–and especially wishes that your red underwear brings you (or keeps you) the love of family, friends, and that special someone.

    We'll see you in 2018!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Among clean ollas de barro (clay pots), plastic receptacles filled with engrudo (flour/water paste), and colorful, neatly stacked rounds of papel de china (tissue paper), Sra. María Dolores Hernández (affectionately known as Doña Lolita) sits on an upturned bucket.  She'll celebrate her 88th birthday on December 24, and she still lights up–just like a Christmas tree–when she talks about her business and her life.

    Doña Lolita con el Punto
    The last point of the star-shaped piñata is in Doña Lolita's hands, nearly ready to be glued into place. 

    "When I was a young woman, raising my family together with my husband, it was hard for us to make a good living here in Morelia.  We had eight children (one has died, but six girls and a boy survive) and we struggled to make ends meet.  My husband was a master mason, but I wanted to help out with the finances.  I knew a woman who made piñatas, and I thought, 'I can do that.'  So I started trying my hand, nearly 60 years ago."

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

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

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

    Tijeras
    Doña Lolita told me about the different grades of paper used to create different styles of decoration on the piñata, and she explained different kinds of paper-cutting techniques; she's absolutely the expert.  Here, her son-in-law Fernando cuts tissue paper for fringe.  His hands are so fast with the scissors it made my head spin; he can even cut without looking.

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

    Piñatas en Producción
    Piñatas in various stages of completion hang from every beam in Doña Lolita's tiny workshop.

    "When my daughter Mercedes was about eight years old, she wanted to learn to make piñatas.  She'd been watching me do it since she was born.  So I taught her, and I've taught the whole family.  Piñatería (making piñatas) is what's kept us going."  Doña Lolita smiled hugely.  "My children have always been extremely hard workers.  There was a girl for each part of making the piñatas.  Every year, we started making piñatas in August and finished at the beginning of January.

    Piñata Enorme
    This gigantic piñata, still unfinished, measures almost six feet in diameter from point to point. 

    "One time, we had so many piñatas to finish that I didn't think we could do it.  So I thought, 'if we work all night long, we can finish them by tomorrow morning.'  Only I couldn't figure out how to keep the children awake to work all night."  She laughed.  "I went to the drugstore and bought pills to stay awake.  I knew I could keep myself awake, but I gave one pill to each of the children.  And in just a little while, I was working and they were sleeping, their heads fell right down into their work!  What!  Those pills didn't work at all!  The next day I went back to the drugstore and asked the pharmacist about it.  'Oh no!  I thought you asked me for pills to make them sleep!' he said."  Doña Lolita laughed again.  "We finished all the piñatas in spite of those pills, but you had better believe me, I never tried anything that foolish again."

    Doña Lolita y Fernando con Oswaldo
    Doña Lolita builds piñatas with her son-in-law, Fernando Cedeño Herrera (left), her daughter Mercedes Ayala Hernández, her grandchildren and her great-grandchildren.  A close friend, Oswaldo Gutiérrez López (background), works with the family.  Her grandson Enrique, 19, says he intends to keep the family business going.

    Oswaldo en la Puerta
    Oswaldo Gutiérrez works on this piñata in the doorway of the tiny taller.  Doña Lolita has taught many people the art of creating traditional piñatas, but her family and her loyal customers say she's the best piñatera (piñata maker) in Morelia.

    "People come from everywhere to buy my piñatas.  I don't have to take them out to sell; I only sell them here in the taller.  Because they're so beautiful and well-made, all the best people in Morelia–and lots of people from other places–come to seek me out and order piñatas for their parties.  I've taught my family that our work is our pride and our heritage, and my children have all taught their children the same.  That is our legacy, our family tradition."

    Candy
    Fill the piñata with candy like these bags of traditional colación (hard candies especially for Christmas).

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

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

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

    After several houses turn away la Virgen, San José, and their retinue, they finally receive welcome at the last, previously designated house.  After the pilgrims sing their plea for a place to stay, the guests assembled inside sing their welcome,  "Entren santos peregrinos…" (Come in, holy pilgrims…).  The doors are flung open, everyone piles into the house, and a huge party starts.  Traditional foods like ponche (a hot fruit punch), buñuelos (a thin fried dough covered with either sugar or syrup), and tamales (hundreds of tamales!) pour out of the kitchen as revelers sing villancicos (Mexican Christmas carols) and celebrate the coming of the Niño Dios (the Child Jesus).  Finally, all the children line up to put on a blindfold and take swings at a piñata stuffed with candy, seasonal fruits, and peanuts.

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

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

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

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

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

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

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

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

     

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Micheladas a la mexicana

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

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

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

    Michelada V8

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

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

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

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

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

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

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

    Salud!  (To your health!)

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

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

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

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

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

    Calabaza Partida
    The squash with the first section cut out.

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

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

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

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

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

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

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

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

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

    Calabaza en Tacha estilo Mexico Cooks!

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

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

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

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

    Makes about 16 servings.

    ¡Provecho!

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  • Corn Travels In Baja California :: From Tijuana to Tecate, From Ensenada to Valle de Guadalupe and More!

    Cristina Introducing Rafa CAS MC
    Tijuana boasts an extraordinary school of culinary arts.  We were privileged to be invited to present Mexico's maíces nativos (native corns) to a full auditorium of faculty, students, and the interested public.  After the presentation, it was enormously gratifying to hear so many  questions: "How and where do we start to promote and preserve this ancient corn?"  "What can we do here in Baja California?"  "How do we get seeds and how do we plant them here?"  The audience truly understood and shared our preoccupation for these grains.

    TCA Auditorium MC
    Left to right in the front row: W. Scott Koenig of A Gringo in Mexico, friend of maíces nativos Kalisa Wells, freelance writer Jackie Bryant, who spent the day with us, and Jennifer Kramer/Chris Mejia of Baja Test Kitchen, all of whom supported the corn project in Baja California.  Seated above Scott at the far left of the photograph is Javier González Vizcaino, the director of Tijuana's Culinary Arts School, who was responsible for our invitation to speak there.  The very fine culinary school recently celebrated its fourteenth anniversary. 

    Javier González Culinary Arts School MC
    Director Javier Gónzalez, head of the Culinary Arts School, makes a comment about a question asked after the presentation.  Meeting Sr. González was a tremendous privilege for all of us involved with the Baja California corn project.  We so appreciate his cheerleading!

    VdeG Tacos de Pescado MC
    The quintessential Baja California fish taco, delicious and endemic to the region.  Think 'good-sized piece of battered and deep-fried fresh fish–often cazón–topped with salsa cruda (raw sauce–often erroneously called pico de gallo), finely shredded raw cabbage, drizzled with Mexican table cream and sprinkled with fresh cilantro.  The outdoor stand offers other salsas as well, which we also slathered on our tacos.  Our Baja Test Kitchen guides recommended this particular spot in the small town of Valle de Guadalupe; I'm not going to give away their secrets, but it's one of the many wonderful places they know in the in that part of the world.  They'd be happy to schedule a trip for you.

    VdeG Rafa con Tejuino MC
    This tejuino stand was one of my favorite stops.  Rafael Mier's smile should tell you the story: so refreshing, so cold on a hot day–I could have drunk at least two cups, but we were on our way to eat elsewhere and tejuino is quite filling.  The drink is a mixture of fresh masa (corn dough), piloncillo (Mexico's raw brown sugar), water, lemon juice, salt to taste, and ice.  Everything but the ice is allowed to ferment for two or three days prior to chilling and serving.  Many times your glass of tejuino will come topped with a small scoop of nieve de limón (lemon ice).  The recipe comes from the state of Jalisco and the drink is served from carts all over the city of Guadalajara.  I asked the man who served us our tejuino in Valle de Guadalupe where he was from–Guadalajara, of course!  

    Sabina Rafa Cristina BEST
    We thought we'd just stop by to say hello to doña Sabina Bandera (La Guerrerense) at her carreta (street stand), but of course we stayed for some of her famous seafood tostadas.  Since she was a newlywed in 1961, doña Sabina has been selling her incredibly fresh seafood preparations from a cart at the corner of Av. López Mateos and Calle Alvarado in downtown Ensenada.  In addition, she recently opened a sit-down restaurant just across the street.  Ensenada has always known and loved her and her wonderful seafood, but in 2012 Anthony Bourdain featured her on his show "No Reservations" and La Guerrerense became a legend and a Baja California food destination.  In the coming year, La Guerrerense's seafood tostadas and jars of her dozen-plus different salsas will be available at Bourdain's new market in New York–and in another world-class city that I'm not quite allowed to mention yet.  You'll read it here on Mexico Cooks! just as soon as my friend doña Sabina gives me the go-ahead.

    Maíces con Tostadas
    Maíces nativos meet tostadas La Guerrerense!  The tostada on the left is pulpo (octopus); the one on the right is caracol del mar (sea snail).  Both are lip-smackingly good.  Doña Sabina, the Guerrero-born daughter of campesinos (farmers), had a lot to talk about with Rafael Mier.  He was thrilled to find out that she is 100% supportive of the work being done by the non-profit foundation Tortilla de Maíz Mexicana, and of course he is now one of her big supporters. 

    Sabina Salsas
    The serve-yourself array of salsas at doña Sabina's new cafeteria-style sit-down restaurant across from her street cart.  The restaurant, simplicity itself and filled with the joy of good eating, shows the world just who doña Sabina is: no pretensions, straightforward this is who I am.  You can't help but love her and the food she prepares.  I certainly do.

    Mantou Chef Omar Armas MC
    Meet chef Omar Armas of Restaurante Mantou, Ensenada.  The maíces nativos group presented these native corns to the restaurant cooks and wait staff while we were in Ensenada.  The restaurant closed permanently on September 3, 2017, but chef Omar is keeping on with his culinary projects and plans to keep his career close to home.  Our time at Mantou was so productive–not to mention so tasty–that it seems wise to put the news out that his culinary skills will continue to be available.

    Mantou Kitchen Crew MC
    Rafael Mier talked about ancient and modern corn to the entire kitchen and front-of-the-house crew; more than triple this number was in attendance.  Few had ever seen the variety of Mexico's native corns, and until hearing the talk, few understood the reasons for preserving these national treasures.  Seated opposite Rafael, chef Omar listened deeply to the themes of the presentation.  Above the heads of the group, you can see the final image of the Tortilla de Maíz Mexicana's slide show.  The caption says, "El destino del maíz está en tus manos."  'Corn's destiny is in your hands.'

    Mantou Henri Lurton Lourdes Martínez Ojeda MC
    After the presentation, Restaurante Mantou hosted a dinner for us, at which we drank Henri Lurton wines.  At the head of the table, Lourdes Martínez Ojeda, the head winemaker at Henri Lurton's winery (with a branch settled just over a year ago in Valle de Guadalupe) talks with everyone about why and how Henri Lurton, owner of the Château Brane-Cantenac winery in Margaux, Bordeaux, France and current head of the Lurton wine dynasties, chose Baja California for a second outpost.  In addition to her work as the winemaker at Henri Lurton Baja California, Lourdes is also chef Omar's wife.

    Mantou Ensalada Shitake MC
    The menu we oohed and aahed over at Mantou was almost entirely vegetarian.  This extraordinary salad consisted of sautéed shiitake mushrooms, verdolagas (purslane), locally made Parmesan cheese, and raspberry vinegar which had been fermented for six months.  With the salad, we drank Henri Lurton Chenin Blanc Centenario.  The pairing was perfect. 

    Mantou Pasta de Calabaza MC
    Pasta al dente with a sauce of calabacitas, a small squash similar to zucchini, with cherry tomatoes and gorgonzola cheese.  The restaurant paired the pasta course with Henri Lurton Nebbiolo. 

    If you're in the Ensenada area, look for any events featuring chef Omar Armas.  You won't be disappointed.

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  • Noche de Muertos (Night of the Dead) in Michoacán :: Mutual Nostalgia

    Cristina de Puro Hueso
    Mexico Cooks!' full body bone scan, 2009.

    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 right over there, behind that pillar.  She waits with patience, until later today or until twelve o'clock next Thursday, or sometime next year–but when it's time, she's right there to dance away with you at her side.

    Muertos La Santa Muerte
    November 2013 altar to La Santa Muerte (Holy Death), 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 panteón municipal (town cemetery) in this small town.  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 in 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 one of Michoacán's villages. 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 perdieron su sabor, no sabían 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 another village's cemetery in 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 artisans' homes. 

    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
    Waiting 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 cempazútchiles 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
    Watching.  Prayers.  No me olvido de ti, mi viejo amado. (I haven't forgotten you, my dear old man.)

    Next year, come with me.

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