Category: Recipe

  • Los Reyes Magos to La Candelaria: Cake and Tamales!

     

    Rosca
    Most Mexicans eat traditional rosca de reyes (Three Kings' Bread) on January 6.  Its usual accompaniment is chocolate caliente (hot chocolate).

    Every January 6, the Feast of the Three Kings, Mexican families enjoy a rosca de reyes.  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 morelia
    On January 6, 2009, Paty Vallejo, wife of Morelia's mayor Fausto Vallejo, served a slice of the enormous rosca de reyes moreliana, prepared jointly by bakeries from everywhere in the city.

    Here in Morelia, Michoacán, bakers prepared a monumental rosca for the whole city to share.  The rosca contained nearly 3000 pounds of flour, 1500 pounds of margerine, 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 orange peel.  The completed cake, if stretched out straight, measured 2000 kilometers in length!  Baked in sections, the gigantic rosca was the collaborative effort of every single bakery in the city.  For the twelfth year, the city government as well as grocery wholesalers joined together to see to it that the tradition of the rosca continues to be a vibrant custom.

    Niño
    The plastic niño (baby) baked into our rosca measured less than 2" tall.  The figures used to be 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 contains at least one niño; larger roscas can hold two, three, or more.  Morelia's giant rosca contained 10,000 of these 1 1/2" tall 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, 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. 

    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 the Niñopan 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, his 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, 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), 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.

  • Down Memory Lane: Mexico Cooks!’ Five…No, Six Favorite Platillos Mexicanos (Mexican Main Courses) from 2008

    Mexico's Best Shrimp Cocktail
    Mexico's best shrimp cocktail, at Guadalajara's Tianguis del Sol, July 2008.  Mexico Cooks! has traveled, lived, and eaten in 28 of Mexico's 31 states–plus the Distrito Federal–and has never eaten a better coctel de camarán.  Here's the link to the Mexico Cooks! article.

    Enchiladas Placeras Antes
    Enchiladas placeras (plaza-style enchiladas), Pátzcuaro, Michoacán.  This heaping platter full of enchiladas, potatoes, carrots, chicken breast, chiles, and cheese is addictive from the first bite.  Mexico Cooks! shared this big-enough-for-two plate of food with a friend as often as possible during 2008.  Read all about it here .

    Chiles Chilaca
    Chiles chilacas were Mexico Cooks!' biggest treat for the month of September.  Go with us again to Queréndaro's chile fair.

    Restaurante Botanas
    Mexico Cooks! loves everything on the menu at Fonda Marceva in Morelia.  What will it be: aporreadillo, toqueras, frijolitos con queso, pipián, or all of the above?  Take five or six people and enjoy the buffet, a taste of the restaurant's many specialties.

    Langosta de la Costa
    A succulent treat during December: Pacific lobster from the port of Lázaro Cárdenas.  Sweet, tender, and delicious, these deep-fried lobsters were the hit of December's V Encuentro de Cocina Tradicional de Michoacán.

    Quesadillas Fritas
    Close to home and inexpensive, La Inmaculada Concepción is just the place for a down-home Mexican supper.  Just seeing the photo of these quesadillas fritas (fried quesadillas) makes our mouthes water.

    Mexico Cooks! hopes you've enjoyed this eating adventure through 2008.  If you'd enjoy an on-site eating adventure, look here: Tours.

  • V Encuentro de Cocina Tradicional de Michoacán: Fifth Annual Traditional Michoacán Food Festival


    Lo Esencial
    Essential components of the Michoacán kitchen, clockwise from lower left: onion, brilliantly yellow/orange chile perón, small green chile serrano, cabbage, sal de grano (sea salt), various kinds of corn, chayote, and limón criollo (similar to key lime).  In the background are two dishes of freshly prepared guacamole.

    In November, the state of Michoacán invited Mexico Cooks! to speak at December's Fifth Annual Traditional Michoacán Food Festival.  It was a tremendous honor to participate in the academic portion of the festival, along with such Mexican food world luminaries as Robert Bye, Alma Cervantes, José Luis Curiel, Gloria López Morales, Chepina Peralta, and Rubi Silva de Figueroa.  Graciously hosted by Michoacán's state government, the Secretary of Tourism, the Secretary of Culture, the Universidad Michoacana de San Nicolás de Hidalgo, and the Casa de las Artesanías, among others, the three-day Quinto Encuentro de Cocina Regional de Michoacán was huge hit.

    Langosta de la Costa
    Mariscos El Diamante from Lázaro Cárdenas, Michoacán, prepared Langosta estilo costeño (Pacific Coast-style lobster) that had Mexico Cooks! licking our fingers and sighing for more.

    We all spoke well and cogently about topics ranging from 16th Century convent food to 20th Century obesity prevention.  Mexico Cooks! spoke about the need to preserve traditional regional Michoacán recipes and foods.  Yet, as Friday afternoon turned into Saturday morning and the clock ticked closer to the noon opening of the food fair booths, everyone's attention wandered from academics to the rich fragrances wafting through the upper story arched casement windows of Morelia's 17th Century Casa de la Cultura (the Ex-Convento del Carmen ).

    Atole de Grano en Cazo
    María Gertrudis Anguiano Alfaro from Nuevo San Juan Parangarícuaro used a huge wooden spoon to serve atole de grano from a solid-copper cazo. She prepared the atole from sweetly tender corn kernels, delicious fresh fennel fronds, a hint of chile, sea salt, and water.  The diner tops it with minced chile perón, minced onion, and flavored with a squeeze of limón to taste.

    Seven regions of the state–Pátzcuaro, Uruapan, Zitácuaro, Zamora, Morelia, and Lázaro Cárdenas–offered more than 100 traditional dishes, prepared by 50 cooks from the various areas of Michoacán.  Each regional cook proudly offered her (or in a few cases, his) specialties, ranging from atoles (hot corn-thickened drinks) to moles and uchepos (a kind of tamal).

    Cabeza de Res en Penca
    José Alfredo González Valtierra of Zitácuaro baked this cabeza de res en penca de maguey (whole beef head wrapped in maguey cactus leaves) for twelve hours.  Sr. González told Mexico Cooks! that he uses a traditional bóveda (arched roof) brick and clay oven that holds the heat necessary to give the beef its flavor.  The green portion to the bottom and right of the picture is the cactus leaf; you can see the steer's teeth at left center.

    The regional cooks competed for ten prizes: best traditional dish (three prizes), best booth presentation, best atole, best tamal, best bread, best sweet, and best traditional dish prepared in a copper cazo.  In addition, the Festival awarded a prize for the best innovation in regional food.

    Gorditas de Frijolitos
    These gorditas de frijol (thick disks of corn, in this preparation stuffed with beans), prepared by Juana Bravo Lázaro of Angahuan, are made of blue corn masa (dough) stuffed with freshly cooked frijoles (beans) ground smooth on a metate (volcanic rock grinding stone).  Topped with cream, finely shredded cabbage, minced onion, Cotija cheese, and salsa, these gorditas are addictively delicious.

    Doña Juana won the prize for the best-decorated stand.  She commented that she has been cooking since she was ten years old, taught by her grandmother and her mother.  She's a widow with two teenage children, both of whom are enthusiastic about helping her take care of her clients. 

    Four years ago, Doña Juana went to Paris, France, as part of the team that presented Mexican food to UNESCO in an attempt to gain World Heritage status for Mexico's culinary traditions.  That attempt did not succeed, but another presentation is currently being prepared for 2009.

    Moliendo Frijoles
    The freshly cooked frijoles for the gorditas in the photo above are in the batea (wooden dish) at left.  Sra. Bravo's daughter grinds the beans on the metate until they are smooth and scoops them into the empty batea at the end of the metate.  The paste of frijoles is then incorporated into the masa and cooked over firewood on the comal de barro (clay griddle, right).

    Salsa Roja
    Salsa roja muy picante!  This hotter-than-hot red sauce is made from chile de árbol, garlic, tomato, and salt.

    Carne de Puerco y Arroz
    Carne de puerco en chile verde con rajas y arroz from Edith Esquivel Vidales and Timotea Rangel Galván of Caltzontzin.

    Aporreadillo
    Aporreadillo (made of dried beef, scrambled egg, and tomato broth), morisqueta (steamed white rice), and frijoles de la olla (recently prepared whole beans) come from Apatzingán in Michoacán's Tierra Caliente.  Victoria González Chávez prepared this magnificent–and abundant–plate of food.

    The traditional cooks of Michoacán truly represent the best of all that makes our kitchen the best in Mexico: an extraordinary variety of regional dishes, the richness of freshly grown, local ingredients, and the sazón (individual cook's skill and flavors) that speaks to the heart.

    Calabaza y Batea
    A maque (inlaid lacquerware) tray from Uruapan and a monumental calabaza de barro (clay squash) from Zinapécuaro decorate the outdoor stage at the V Encuentro Cocina Tradicional de Michoacán.

    Buen provecho! (Good appetite!)  Please come to visit us soon.

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

  • London Times Votes Mexico Cooks! World’s No. 1 Food Blog!


    Gemelitas 1
    Gemelas (identical twins) in Porfiriato-era fancy dress at a recent Sunday event in Morelia.  The Porfiriato dates from 1875 to 1910, the period when Porfirio Díaz was president of Mexico.

    The venerable Times (the London, England, Times) has named Mexico Cooks! the Number One food blog in the world.  According to the author of the article, there are more than 10,000 food blogs currently on the Internet–and we're the top.

    Just click on the link to read the full article, which appeared in The Times on November 27, 2008.

    Top 10 Food Blogs from Around the World

    London Times Online Logo

    TOP 10 FOOD BLOGS

    1) Mexico CooksCristina
    Potter’s knowledge of Mexican food is matched only by her passion for
    her adopted home. The best starting point for anyone who wants to learn
    more about the varied cuisine of this extraordinary country.

    2) Eating Asia
    – Robyn Eckhardt knows more about the food of South East Asia than
    anyone I have ever encountered. Check out a recent post on The
    Philippines for an example of superb food writing.

    3) Silverbrow on food
    – The quirky journal of a man whose eating is restricted by the Jewish
    rules of Kashrut, the author still seems to pack away plenty of food
    and writes about it very well.

    4) Grab your fork
    – All food bloggers should aspire to be as good as Helen Yee. Her
    wonderful website, mainly about Sydney is a daily read for me even if
    she is discussing places halfway across the world.

    5) Chocolate and zucchini
    – Clotilde Dusoulier’s online presence remains the ne plus ultra of
    French food blogs and has been supported by the recent publication of
    books based on her experiences of shopping, eating and cooking in Paris.

    (Click the above link to Top 10 Food Blogs from Around the World for the next five blogs.)

    To say that Mexico Cooks! all but fell off her chair when The Times emailed with this news is an understatement.  We're still grinning and more than a bit dazzled. 

     Outdoor Kitchen
    Outdoor kitchen, San José de las Torres, Michoacán

    You might like to have a look at what my cyber-friend Steve Cotton had to say about all this on his blog, Same Life–New Location.  Thanks, Steve!

    Viva Times de Londres Viva Mexico Cooks!  And viva, qué viva México!

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

     

  • Calabaza en Tacha: Winter Squash Cooked in Syrup

    Calabaza
    Calabaza de Castilla, the squash Mari brought us, seen here with a charming artisan-made cloth figure of a Purhépecha woman with her miniature pottery.  The squash was about 8" high and weighed about three pounds.

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

    Even though we 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, we waffled and hesitated, intimidated by a large vegetable.  The squash sat on the counter for several days, daring us to cook it before it molded.  Then Chepo (one of the cats) toppled it over and rolled it around the counter, so we moved the squash outside onto the terrace table and gathered our nerve. 

    On Sunday, I finally decided it was Cook the Squash day.  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, our friend Araceli told us that her mother usually breaks a squash apart by throwing it 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 knife and a few choice words.

    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 choice 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.

    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).

    Calabaza en Tacha estilo Mexico Cooks!

    Ingredients
    One medium-size hard shell winter squash (about 8" high)
    6 cups water
    14 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 onto the patio!

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

    Makes about 16 servings.

    ¡Provecho!

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

  • Morelia’s Best Regional Specialty Restaurant

    Restaurante, Entrada
    Just south of the Cathedral on Calle Abasolo in Morelia, this inconspicuous doorway is the gateway to the best regional food in town.


    Restaurante Botanas
    Entradas (appetizers) include frijolitos (beans), queso fresco del rancho (freshly-made farm cheese), salsa, and hot tortillas.  The red drink is a conga, a mix of freshly-squeezed fruit juices and grenadine.

    Restaurante Beans and Salsa
    Salsa, frijoles, and a tortilla…

    Restaurante Conjunto Vargas
    Conjunto "Vargas" plays and sings terrific música abajeña (music from the lowlands) as they stroll around the restaurant.

    Restaurante Carne Asada
    Even the photo of this carne asada (grilled steak) plate still makes my mouth water.  Two huge pieces of grilled steak, grilled onions, rice, sliced ripe tomatoes, avocados, and crunchy cucumbers are accompanied by fresh limones (Key limes) to squeeze over everything.

    Restaurante Aporreadillo
    A common home-style dish, aporreadillo, is hard to find on a restaurant menu.  The dish combines cecina (dried beef) and egg with a very spicy broth.  It's not for the faint-hearted, but oh my, it's so good.

    Restaurante, Toqueres
    ToqueresMexico Cooks! has eaten in hundreds of Mexico's homes and restaurants and has never before seen these on a menu.  Similar to corn gorditas (thick tortillas), they are unbelievably delicious.  You can try making them at home if you have access to fresh field corn.

    TOQUERES

    Ingredients
    5 ears fresh white field or dent corn (don't try to use sweet corn, the recipe won't work)
    1 egg yolk
    1/2 small white onion, sliced thin
    1 tsp baking soda
    1/2 tsp salt
    pinch of white sugar
    1/3 cup melted butter
    lard

    Equipment
    Blender
    Sharp knife
    Bowl
    Spoon
    Griddle

    Procedure
    Cut the corn kernels off the cob and grind in a blender together with the egg yolk, sliced onion, baking soda, sugar, salt, and butter. 

    Heat the griddle and grease lightly with lard.  Pat the corn dough into rounds approximately 4" in diameter and 1/4" thick.  Grill until golden brown on one side; flip and grill until golden brown on the other side.  Be sure to keep the grill well-greased with lard or the dough will stick.

    Serve with pure Mexican crema (or substitute creme fraiche) and a salsa de mesa muy picante.

    Provecho!

    Looking for a tailored-to-your-interests specialized tour in Mexico?  Click here: http://mexicocooks.typepad.com/mexico_cooks/2008/05/rinconcitos-esc.html

  • La Inmaculada Concepción: Supper at La Concha in Morelia

    La Inmaculada
    The Templo de la Inmaculada Concepción (Church of the Immaculate Conception) is located on Calle Tejedores de Aranza in Morelia, Michoacán.  The Immaculate Conception, a dogma of the Roman Catholic Church, means, "conceived without stain of original sin" and refers to the Virgin Mary.

    Shortly after Mexico Cooks! moved to Morelia, a friend here insisted that we go to supper with her at a local institution.  She wouldn't tell us exactly where we were going, just settled herself in our car and told us, "Turn here.  Now here, and left at the next corner.  Then right…"  In a few minutes we were parking at the curb in a well-kept working class neighborhood, a huge church looming on the corner.  Imagine our surprise when she told us that we were going to supper at the church!

    Just a few steps down from the sidewalk, we were astonished to see a huge room filled with tables, chairs, and the hustle and bustle of a horde of people.

    La Concha
    Bring enough people so that some can stand in one line, some in another, and some can save a place for your group to eat supper.

    This was no run-of-the-mill church supper, with covered casseroles and your Aunt Joan's coconut cake.  Morelia's Templo de la Inmaculada Concepción (Church of the Immaculate Conception) started its nightly food fair as a kermés, way back in the 1960s.  A kermés is a street fair devoted to the sale of food, soft drinks, and sweets for the purpose of raising money for a cause.  More than 30 cooks in the neighborhood of La Concha (that's the affectionate nickname for any woman named Concepción, and it's the nickname for the church as well) prepared enchiladas, pozole, tamales, buñuelos, atole and an infinity of other typical Mexican dishes, all for sale in front of the original adobe church.  Every night of each kermés, thousands of people ate their fill of delicious food.  Before long, the funds from kermés La Concha made the new church a reality.

    Boletos
    Pay for everything from drinks to dessert with tickets you buy at the booth pictured below.  Denominations range from one to five pesos.

    Cubiertos y Canje
    When you finish your meal, you can exchange any leftover tickets for money.  You can rent silverware, too, and turn it in for a refund when you're finished eating.

    The nightly kermés has changed a lot over the course of more than forty years.  When the neighborhood built the new church, the lower level became a permanent cenaduría (supper spot) that continues to raise funds for the parish.  Nearly 30 booths range around the perimeter of the huge space, serving everything from soup (pozole, a thick, rich pork, chile, and corn stew) to desserts (tamales dulces (sweet tamales) and crispy, crunchy, syrupy buñuelos).  Prices for food range from 28 pesos for a plate of chicken with enchiladas and vegetables to 5 pesos for a soft drink. 

    Quesadillas Fritas
    These quesadillas fritas (tortilla dough stuffed with cheese and deep-fried) are garnished with thick crema, shredded lettuce, diced tomatoes, a spicy red salsa, and crumbled cheese.

    Cheese
    This fellow has a little cheese problem with his quesadilla

    Approximately 300 people donate their services each suppertime at the Inmaculada.  Cooks, cleanup crew, and security staff see the work as their apostolate: what they do for their faith, as a service to God.  About 40 youngsters under the age of 14 are the volunteer waitstaff, frequently passing by each table asking if there is anything any diner needs.  "Me traes un refresco…a mi unas servilletas…me falta un salero, por favor…"  "Bring me a soft drink…some napkins for me…I need a salt shaker, please…"  When you're finished with your supper, the children take your plates, clear the rest of the table, and make it spotless for the next round of guests.  A tip is nice for the kids, even if they've only cleaned your table.  Give them a couple of your leftover food tickets–your waitstaff will exchange them for cash. 

    Pambazo y enchiladas
    Ready for the customer who ordered them: four orders of enchiladas with chicken and a pambazo, Michoacán style.  To make a pambazo, start with a really good bolillo, split almost in half.  Stuff the roll with as much picadillo as you can.  Dip the whole thing in rich enchilada sauce and deep fry
    it till it's smooshy and crunchy and totally decadent.  Plate it with fried diced carrots and potatoes and top with freshly diced tomatoes, shredded lettuce, and crumbled cheese.

    Linda y las enchiladas
    Mexico Cooks! took Morelia newcomers–and good friends–Jim and Linda Pierce to eat at La Concha last week.  The smile never left Linda's face.

    Buñuelos
    We had eaten too many quesadillas, enchiladas, and other delicacies to want dessert, but the man who ordered these buñuelos let us take a picture.

    Buñuelos are similar to very large flour tortillas.  They're formed, deep-fried, and covered with a rich syrup of made from piloncillo (cones of brown sugar)and anís (anise).  The buñuelo in the picture above was broken into three or four pieces so that it would fit on the eight-inch plate.

    Refrescos
    The choice of drinks is almost endless.  In addition to soft drinks, you can also choose from several house-made aguas frescas.  Alcohol is not permitted.

    So, you might ask yourself, if the biggest bill comes out to 28
    pesos for a big plate of food and 5 pesos for a drink to go with it, how profitable could this neighborhood charity be?  Naturally most people order other foods as well, raising the cost of their supper by a little.  When Mexico Cooks! eats at La Inmaculada, we usually spend about 100 pesos per couple.  It's almost impossible to resist eating too much.

    Okay, how much money does the parish take in?  Are you sitting down?  Every night, the profits are approximately 40,000 pesos (about $4,000 USD).  The parish priest administers the funds, which are used, among other things, to provide school breakfasts and food baskets for the needy.  The parish also provides a free doctor's office and a variety of other services.

    Guitarrón
    Last week, mariachi sang at La Concha.

    At the Templo de la Inmaculada–La Concha, when we're feeling tender-hearted–we eat well and we know we're contributing to a variety of good causes.  Next time you're in Morelia, come along with us!

    Looking for a tailored-to-your-interests specialized tour in Mexico?  Click here: http://mexicocooks.typepad.com/mexico_cooks/2008/05/rinconcitos-esc.html