Category: Religion

  • Rancho Casa Luna and the Rib-O-Rama

    Nuestra Señora del Rancho
    Nuestra Señora del Rancho Casa Luna (Our Lady of Rancho Casa Luna) watched over all the proceedings at the Rib-O-Rama.

    Remember last March, when Mexico Cooks! and a cast of thousands prepared five rabbit recipes at Dianne Kushner's Rancho Casa Luna?  A few weeks ago, we all gathered again at the Rancho, this time to cook pork ribs–yes, in spite of the H1N1 (aka swine) flu scare in Mexico.  We'd planned this event long before the so-called pandemic that started in late April.  Knowledgeable experts agreed that the consumption of pork meat was not a health danger.  So: several kinds of ribs, along with huge numbers of botanas (appetizers), guarniciones (side dishes), and postres (desserts) were on the menu for both Friday and Saturday!

    Potstickers 05-09
    On Friday, Ben brought a botana (appetizer) of incredibly delicious home-made pot-stickers and their sauce.  Twenty or so dinner guests demolished two platters of pot-stickers in a split second.  Several more appetizers prepared by others at the party were gone as fast as a chocolate Easter bunny's ears.

    Ben Gerd with Thai Ribs 05-09
    Ben knelt on the floor to baste and turn his magnificent ribs.  His recipe (below) includes oyster sauce, lemon grass, and a surprise ingredient: 7-Up.  With a little advance preparation, this recipe is a sure winner.  Everyone at the Rib-O-Rama loved these ribs.

    Far East Spareribs
    2 or more kilos baby back ribs
    3 tsp fresh garlic, minced fine
    1 tsp ground white pepper
    4 tbsp freshly ground lemon grass
    2 chiles jalapeño (or more, depending on your heat tolerance)
    1/2 cup honey
    2 large pieces fresh ginger, peeled
    2 tsp sugar
    3 cans 7-Up or Sprite
    1/3 cup soy sauce

    In food processor, purée the garlic, ginger, lemon grass, and chiles jalapeño.  Mix with all ingredients except the ribs. 

    Wash the ribs and marinate in the puréed mixture for two to three days.

    Preheat oven to 350°F.

    Put the ribs in a large oven-proof pan and brush liberally with the sauce.  Baste and turn the ribs frequently, adding more sauce as they bake.  When the ribs are dark golden brown and tender, plate and serve with more sauce on the side.

    Aguas Frescas 05-09
    Jewel-like watermelon and papaya aguas frescas (fresh fruit waters) graced the tables at the Rancho on both Friday and Saturday.

    Ribs JohnRoy 05-09
    JohnRoy smoked Texas-style ribs, another big hit on Friday.  That little pitcher in the background holds more of his secret sauce.

    Cristina's Ribs, Rice, and Beans
    On Saturday, Mexico Cooks! prepared costillas de cerdo en mole estilo Uruapan: pork ribs in mole, Uruapan style, arroz a la mexicana (Mexican rice), and frijolitos refritos estilo Cristina (Cristina's style refried beans)–four and a half kilos of ribs, a kilo of rice, and another kilo of beans went into the preparation, along with countless chiles serrano.  The bowls in the photograph are huge.

    Henri's Thai Ribs 05-09
    Henri's enormous platter of Vietnamese pork ribs vanished in no time at Saturday's comida (main meal of the day).

    Henri's Roast Veggies Saturday 05-09
    Henri oven-roasted a huge platter of mixed vegetables: carrots, zucchini, onions, beets, and more.

    Anado and Russi Friday 05-09
    Anado helps himself to ribs on Friday.  That's Russi, reflected in the mirror, and that's her pasta salad in t
    he bowl nearest Anado's right hand.  Russi added heavenly smoked bacon, along with a slew of other ingredients, to the pasta salad.

    Ben's Sachertorte Friday 05-09
    Ben baked a sachertorte as one of Friday's desserts.

    Billie and Tiara 05-09
    Billie Mercer wore Betsy's diadema (tiara) and reluctantly consented to have her picture taken.  Those huge leaves behind her are penca de maguey–the leaf of a cactus similar to a century plant.

    Billie's Key Lime Pie Friday 05-09
    The last dish served on Friday, but certainly not the least, was Billie's marvelously authentic key lime pie!  Ever inventive, she made the crust from Marías cookies instead of graham crackers.  As one of our San Miguel de Allende friends insisted, "There's always room for dessert–it goes to a special place in your stomach."

    Getting Down Saturday 05-09
    Betsy McNair and Ben get down after comida on Saturday.  Betsy has to be the world's best get-'em-up-to-dance girl.  We had a blast!

    Beautiful Dianne by Henri 05-09
    The very best dish at the party: our beloved friend Dianne Kushner, owner of the two Casa Luna B&Bs in San Miguel de Allende.  Dianne is definitely the hostess with the mostest!  Photo courtesy Henri Moyal.

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

  • Influenza Porcina::Swine Flu in Mexico–We Interrupt Our Regularly Scheduled Programming…

    Masks in the Metro, Reuters
    Mexico City residents currently ride the Metro, the Metrobus, and all other public transportation in surgical masks. (Photo courtesy Reuters.)

    Mexico Cooks! was in
    Mexico City from Thursday morning April 23 until Sunday night the 26th. I saw firsthand the start of the developing outbreak of a health emergency.  The reality of what is essentially a government-mandated quarantine from the outbreak of la influenza porcina (swine flu) here in Mexico has been disastrous. On the one hand, people are sick and some have died of this flu.  On the other hand, business closures have created economic havoc.  And on the other hand (if you still have another hand free), tourists are staying away by the thousands. 

    In Mexico City, all museums
    are closed, all cultural events are canceled, major religious celebrations are
    prohibited, big sporting events are canceled or played behind locked doors with
    no public in attendance. Movie theaters are dark. Bars and nightclubs are closed. All
    restaurants are forbidden to offer table service–it's take-out only until
    further notice.

    Bolsas de Frijol
    On Friday afternoon at Superama in Morelia, only a few bags of frijol bayo remained on the shelves.  Frijol negro (black beans), less commonly cooked here, were more plentiful.

    Supermarket shelves are emptying fast; people are stockpiling
    food with no knowledge when or even if it will be replenished. The government has ordered
    that pregnant women and nursing mothers be allowed to stay home from work with
    full pay and no penalty.

    Calle Sánchez Tapia, Solita
    This block of Calle Sánchez Tapia, in Morelia's Centro Histórico, runs in front of the Conservatorio de las Rosas (the building to the left in the photo), the oldest music conservatory in the New World.  Normally the street and sidewalks are clogged to the point of gridlock with cars and pedestrians.  Mid-afternoon on Friday, the street was deserted save for a few parked cars and one young man walking in the shade.

    Mexico City's streets are also empty. Last Sunday morning, I strolled
    (STROLLED!) across Avenida de la Reforma, one of Mexico City's broadest and
    busiest (and most beautiful) streets–no cars were out at all.  All events and parades for May 1 (Labor
    Day) were canceled, as were all events for Thursday's Día del Niño (Children's
    Day).

    Cajas de Pasta, Superama
    Just a few packages of imported spaghetti remained on Superama's shelves, although some national brands are still plentiful.  News sources report that spaghetti, bread, and milk are scarce in most supermarkets.

    Elephante Solito
    Friday afternoon even this elephant looked downhearted.  Morelia's zoo, ordinarily crowded with children and adults, is closed until the flu situation passes.  Mexico Cooks! snapped the photo from the sidewalk outside the zoo.  Zoo employees were busy feeding animals and making small repairs.

    Everywhere in the country, tourism is over, at least for the foreseeable future. All archeological sites in the
    entire country are closed. Tour companies are canceling bookings for anywhere
    in Mexico and redirecting the tours to other countries. Some airlines have refused
    to land flights in the country. Friends who own B&Bs in various locations
    are panicked–not for their own sakes, but for the sake of their employees. One
    friend says that the last of her current B&B guests depart Mexico today (Saturday, May 2); after
    that, she will be forced to close her two B&Bs until this crisis passes, as
    every client who was to arrive during the coming weeks has canceled.  She's devised a highly creative way to keep her employees working at least part-time, but their partial salaries will come out of her pocket, not out of B&B revenues.

    Cinépolis Cerrado
    Morelia-based Cinépolis is the largest movie theater chain in Mexico.  All Cinépolis theaters in Mexico, as well as all of Mexico's other movie theaters, are closed by government mandate until May 6.

    In the State of Jalisco, cruise ships have canceled several arrivals in
    Puerto Vallarta and Guadalajara has canceled all Masses for this Sunday.
    Restaurants are closed, tourist landmarks are closed, cultural events are
    canceled. Businesses are losing hundreds of thousands of pesos every day of
    this ongoing health crisis.

    Clases Suspendidas
    Everywhere in Mexico, all schools at all levels have been closed since Tuesday, April 28.  The sign on this Morelia school gate reads, "Classes are suspended until May 6."  Daycare centers are also closed.

    In Morelia, where I live and where no cases of influenza porcina have been
    reported (not that none exist; none have been reported), the streets are
    silent. Where impossible daily traffic normally exists, few cars travel.
    Schools are shuttered here, along with those in the entire country, until at
    least May 6. Restaurants are closed; not all, but quite a few. Local tourist
    destinations are closed. No Mass will be celebrated at local churches this
    Sunday–people are invited to hear Mass via television or radio.

    Morelia Cathedral, Steve Miller
    Normally illuminated by fireworks on Saturday nights and thronged with
    believers for all Sunday Masses, Morelia's Cathedral will be shuttered
    this Sunday (May 3).  Mass will be celebrated a puerta cerrada (behind closed doors) and broadcast via television and radio.  The stupendous photo is courtesy of my friend, Steven Miller.  For a joyous look at his travels, see his photos on Flickr.

    It seems to me that Mexican officials are reacting to the flu situation with
    considerable calm and with well-reasoned actions–given the information that is
    actually being disseminated to the public. Many informed sources (principally
    physicians) are saying that the information in the media is deliberately cloudy
    and inaccurate. They say that the death toll is actually enormously higher than
    that which is in the news. Mexico Cooks! thinks that it is highly unlikely that
    the government reaction (government and private business closures, prohibition
    of large cultural and sports gatherings, suspension of Mass all over the
    country) is an over-reaction. The societal and economic toll is too high to
    take these measures were there no actual cause for doing so.

    Conservatorio de las Rosas, Cerrado
    "By official disposition of the Secretary of Health, all work has been suspended, to begin again on May 6."  This sign, tacked up on the door of the Conservatorio de las Rosas in Morelia, is repeated on business after business and school after school.

    This is a holiday weekend in Mexico: Thursday was el Día del Niño,
    Children's Day, a day of great festivity here. All concerts, festivals, and
    other celebrations of the date were canceled. May 1 was el
    Día del Trabajo
    , Labor Day, which is much more than the USA-style last-day-of-summer holiday here. ALL public demonstrations were canceled: none of the usual parades, speeches, and congregating of masses of people took place.

    Carne de Puerco, Superama
    The butcher at Superama in Morelia said that although sales of pork meat have dropped a bit, he's glad it's selling at all.  Many people erroneously think that la influenza porcina can be contracted through eating pork.  It isn't true.

    Wednesday night (April 29), Pres. Calderón spoke to the nation via television. He informed us
    that all non-essential government business is canceled until May 6, that all
    bars, nightclubs, spas, restaurants, etc, are ordered to close–it was in
    essence a recap of all that has been closed or canceled up until now, with some
    important additions. The nation is encouraged wherever possible to stay at home
    for the next week. In his 10-minute or so speech, Calderón encouraged people to
    be stoic until there is resolution to the flu situation. He assured the country
    that Mexico has plenty of doctors and nurses, the most sophisticated testing
    possible for this flu, and enough antiviral medicine to meet the heaviest need.
    He reiterated the symptoms of the flu and the instructions for coughing into
    the elbow, not greeting friends with a kiss, etc. At the end of the talk, said,
    "Enjoy the company of your families, in your homes. Your home is the
    safest place to be during this health situation." He actually sounded like
    a primary school teacher–calm, cool, and matter-of-fact.

    Economic recovery
    will be slow for many and impossible for many. Small businesses, tour
    companies, hotels, restaurants may well not recover, even after the flu is long
    gone.

    So: the bottom line is, no one knows the truth. Today I choose to believe that Mexico is correct to follow the World Health Organization's rules,
    but being the skeptic and cynic that I am, there is a big niggle of doubt that
    moves from the back of my mind to the front of my mind and again to the back of
    my mind. As I always say, more will be revealed to you and to us…and
    I pray that WHO is wrong. 

    Mexico's sense of black humor will prevail.  This just in:

    Billete de 20

    This week–and this week only–Mexico Cooks! leaves its normal tour advertisement for another day.

  • Mexico Cooks! meets Mexico Bob in Irapuato, Guanajuato

     Faros
    The original design for the Faros packet–the cigarro popular (people's cigarette) of Mexico.

    Mexico Cooks! has often pondered the 21st Century way we meet one another: via social networking websites like Facebook or MySpace, via common-interest web boards, and via personal matchmaking sites.  The current phenomenon of being the friend of a person halfway across the world, a person one will perhaps never meet face-to-face, is the electronic version of my sixth grade pen-pal: a boy I never met, but whose life was loosely entwined with mine for more than 30 years.  Jean-Pierre, are you reading this?

    BobPhoto
    Mexico Bob Mrotek is a big man with a big heart.  He's slightly larger than life and is filled to the brim with the joys of living in Mexico.

    Bob writes a marvelous blog about–well, as Bob says, "It's a little like the old TV show Seinfeld.  It's a blog about nothing."  That's his take on it, but Mexico Cooks! thinks that Bob's blog is about the really good stuff: the inconsequential trivia of life in Mexico that adds the chile, sal y limón (chile, salt, and lime) to daily fare, that adds cultural literacy to your more general knowledge of Mexico.  Want to know the origin of the ultra-Mexican expression 'chupar faros'?  Bob wrote a great column about that, just a year ago.  Want to know how to use certain Mexican modismos (colloquialisms) in your daily conversation?  Bob has written at least twenty bilingual dialogues to help you.  

    Strawberries in Basket
    Mexico Bob is a also big booster of Irapuato, the town in the Mexican state of Guanajuato where he lives.  Irapuato is known as La Capital Mundial de la Fresa–the World Capital of the Strawberry.  Along the roadsides around Irapuato, strawberries are sold in woven wicker baskets, like the basket in the photo. 

    Fresas con Crema
    You'll also see stands selling locally-grown strawberries frozen with fresh cream.

    Bob and Gina Map
    Mexico Bob and his delightful wife Gina (upper right corner), Mexico Cooks! and Judy (lower left corner), superimposed on the map of Irapuato.

    After knowing one another in the blogosphere for a year or so, Bob, his wife Gina and I met for lunch in Morelia last January.  We made a plan to meet again in Irapuato so Bob and Gina could show Judy and me the town.

    Quite the student of history and architecture, Bob took us on a walking tour of downtown Irapuato.  He showed us his favorite pastry-supply store, the Cathedral and the main plaza, and several churches.

    Tienda de Pastelería Irapuato
    This Irapuato pastry-making supply store carries everything from powdered gelatin to birthday candles.

    Catedral Irapuato--Stairway to Heaven
    The dome of Irapuato's Cathedral of the Immaculate Conception, with jacaranda trees in bloom.

    Plazuela Irapuato Fuente
    The main plaza has a beautiful dancing-waters fountain.

    Gorditas de Trigo
    We snacked on these delicious gorditas de trigo (little fat wheatcakes), similar to the gorditas de nata (little fat creamcakes) sold all over Mexico.  These gorditas have the strong, sweet flavor of cinnamon.  The comal (griddle) is made of clay; the fire under the comal is carbón (rustic charcoal).

    Templo San José, Irapuato

    Construction for Templo San José (Church of St. Joseph) began around 1570.  The small church was built for the use of the Otomíes, one of the local indigenous groups.  The facade was constructed between 1770 and 1780.  The style of the columns is estípite, from the Latin word meaning 'trunk of a tree'.  Michelangelo was the first to use this style pilaster, in 1526.  Typically, estípite columns are covered with intricately detailed decoration.

    Arrachera
    Our last stop in Irapuato was for lunch at El Rincón de la Arrachera, Av. Comisión Federal de la Electricidad #2581.  A family operation, the restaurant serves buffet-style skirt steak, chorizo para asar (spicy sausage for grilling), caramelized onions, chiles güeros y verdes toreados (grilled yellow and green chiles), several house-made salsas, and queso fundido (melted cheese).  Along with that, each table receives fresh, hot-off-the-griddle handmade tortillas, mixed salad, a choice of several drinks, and choice of dessert.  The meal is all-you-can-eat, and we all ate till we simply could not hold another bite.  Everything was delicious.  I'd tell you the price, but Bob and Gina refused to let us see the check.  The owner, Miguel Angel Conejo Carcía, cordially invites all of Mexico Cooks!' readers to come enjoy his hospitality. Mexico Cooks! seconds the motion–the restaurant is absolutely terrific!

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

  • Templo de Santiago Apóstol: Tupátaro and the Painted Churches of Michoacán

    Entrada Santiago Apóstol
    The simple whitewashed facade of Tupátaro's templo (church) of Santiago Apóstol (St. James the Apostle) belies the intense beauty inside.  Note the pale-purple orchids blooming in the tree at the left.

    The evangelization of Michoacán's Purhépecha tablelands, where many of the state's largest group of indigenous people live, was realized during the 16th and 17th centuries.  Religious and secular orders who came to New Spain during the earliest part of the Spanish Conquest worked ceaselessly to convert the native peoples to Christianity.  In the 16th Century, Franciscan and Augustinian priests worked together with the first bishop of Michoacán, Don Vasco de Quiroga, creating 'hospital-towns' all along a route through the mountains and valleys of Michoacán.  Today, that route is still known as 'La Ruta de Don Vasco'

    Bishop Vasco de Quiroga, an intellectual student of Thomas Moore's Utopia, saw in the area that is now the state of Michoacán an ideal place to put Moore's social theories to work.  In Michoacán, Quiroga found a thriving crafts-driven economy, a well-developed and organized community, and the opportunity to lead the indigenous to higher and higher goals of barter and commerce.   Although Vasco de Quiroga had already founded a similar 'hospital' in Mexico City, he invested his entire life in perfecting the idea throughout Michoacán's Meseta Purhépecha.

    Retablo 1 La Coronación, La Flagelación, Camino al Calvario, Oración en la Huerta
    The retablo (altarpiece) in Santiago Apóstol is made of carved wood covered with 23.5 karat gold leaf.  The six paintings in the retablo, painted by a single artist in the 17th Century, are oil on canvas. 

    Michoacán's pueblos hospitalarios ('hospital-towns') were evangelized in a manner unlike that in other regions of New Spain. The term 'hospital-towns' refers to the founding of towns specifically for the purpose of offering hospitality to the stranger and religious education as much as physical care for the sick.  Each of the several pueblos hospitalarios was built along similar lines: they included a convent, a church dedicated to a particular patron saint, a smaller chapel dedicated to the Immaculate Conception, and a huatápera (meeting place), which was the actual hospital and travelers' hostel.  The huatápera was the heart of the complex and the church was its soul.  

    Religious architecture in the Purhépecha towns was characterized by the use of adobe brick and mortar walls and carved volcanic stone entryways. The roofs were originally made of tejamanil (thin pine strips) which were later covered with clay tiles.  The jewel of the interior of the simple churches was the high ceilings.  Either curved or trapezoidal, the entire wooden ceiling was profusely hand-painted by indigenous artists with images of the litanies of Mary and/or Jesus, with angels, archangels, and apostols. They are filled with symbols of medieval European Christianity adapted to the perspective of the native Purhépechas.  Serving as decoration, devotion, and education in the faith, these churches and their ceilings, along with their finely detailed carved retablos (altarpieces), are some of the greatest artistic treasures of the region.  Today, they are still an important part of the Route of Don Vasco.

    El Señor del Pino
    El Señor del Pino (The Lord of the Pine), 18th Century crucifix venerated on the altar in Tupátaro.

    For years, Mexico Cooks! has been fascinated with the Templo de Santiago Apóstol (Church of St. James the Apostle) in Tupátaro, Michoacán.  The tiny church was founded by Spanish Augustinian missionary priests who arrived either with or soon after Don Vasco de Quiroga.  Under the careful conservatorship of Mexico's INAH (Instituto Nacional de Antropología e Historia), Santiago Apóstol is one of the small 16th Century churches in Michoacán that has been restored to its original glory.  Frequently called the Sistine Chapel of the Americas, Santiago Apóstol of Tupátaro is one of the most important early churches of Mexico.  INAH recently honored Mexico Cooks! with permission to photograph and write about this national treasure.

    Santiago Apóstol
    The highly revered statue of Santiago Apóstol (St. James the Apostle) stands at the left side of the church altar.  Built on a platform made to be carried on townspeople's shoulders, the statue processes solemnly through Tupátaro every year on the saint's feast day.

    Piso
    The 500-year-old wood-plank floors, built over crypts, creaked as we entered the church and walked toward the altar. 

    Rays of sun semi-illuminate the six oil paintings of the retablo (altarpiece): the crowning with thorns, the flagellation, the way to Gethsemane, the prayer in the garden, the adoracion of the Magi, and, high above the rest, Saint James the Apostle on his horse.  The angels on either side of Santiago Apóstol have mestizo (mixed race) faces; all six paintings were created by the same hand.  The sense of antiquity and reverence are palpable in this early New World church.

    Retablo 2 Santiago Apóstol y La Adoración
    Detail of alterpiece sections Santiago Apóstol (St. James the Apostle) and La Adoración (Adoration of the Magi).

    The classic baroque carved wood columns of the retablo, covered with 23.5 carat gold leaf, are adorned with bunches of grapes, mazorcas (ears of corn), granadas (pomegranates), and the whole avocados which represent this region of Mexico.  In addition, sculptures of four pelicans decorate the altar.  The pelican, with its young pecking at its breast until blood flows from its flesh, is an early Christian symbol of Christ who nurtures his church with his blood.

    El Cristo de Tupátaro
    Detail of the life-size pasta de caña crucifix, Templo Santiago Apóstol, Tupátaro.  Pasta de caña, unique to the central highlands of Mexico, is made from corn stalk pulp mixed with paste from orchid bulbs.  Shaped around a wooden or bamboo armature, the paste is allowed to harden.  It's then carved, covered with gesso, and polychromed.

    On the right of the altar stand carvings of the four evangelists: Matthew, Mark, Luke, and John.  On the left are four Doctors of the Church: St. Gregory, St. Augustine, St. Jerome, and St. Ambrose.

    The wooden bóveda (arched) ceiling, entirely hand-painted by indigenous serfs in the 18th Century, is the most spectacular feature of the church.  The paintings include the Passion of Christ, twelve mysteries (stories to meditate) of the lives of the Virgin Mary and Jesus, 33 archangels holding Christian symbols (one archangel for each year Christ lived on Earth), and other religious and secular symbols. 

    Arcangel con Clavos
    This archangel carries the three nails used to hang Christ on the cross.

    Each of the archangels wears distinct clothing, has a unique face, and different wings.  Each stands on clouds.  In the photographs, you can see that the lower sections of each panel are flat against the wall; the next two or three panels form the beginning of the boveda, and the higher panels curve against the ceiling.  Each individual archangel panel measures three to four meters high; together they span both sides of the length of the church, from entrance to altar.

    Arcangel con Banderita
    This archangel carries a Christian flag.

    Arcangel con Vinagre
    This archangel carries a sponge on a pole and a vessel filled with vinegar.   When Christ said, "I thirst,",
    as he hung on the cross, he was given vinegar to drink.

    La Anunciación
    La Anunciación (The Annunciation), one of the mysteries of the life of the Virgin Mary.  The angel is telling her that she will be the mother of God.

    La Ultima Cena
    La Ultima Cena (The Last Supper), a mystery of the life of Christ.  The food on the table is food found in this region of Mexico.

    La Resurección
    La Resurrección (the Resurrection). 

    The panels showing the mysteries of the life of Christ begin at the front of the church and move toward the altar; the panels showing the mysteries of the life of the Virgin Mary begin at the altar and move toward the front of the church.  Watermelons painted on the beams between the panels represent the blood of Christ.

    El Espíritu Santo
    This panel is positioned directly over the altar.  In the center is a dove, the symbol of the Holy Spirit.

    The ceiling panels and other paintings were painted directly on wood, using tempera paint made with egg yolks.  Vegetable and earthen dyes color the 18th Century paints, which have held up very well for nearly three hundred years.

    El Frontal
    The front panel of the altar, unique in the world, is made of pasta de caña, linen, cotton, and silver leaf.  The dedication inside the oval reads, "Se hizo este frontal par al el Santísimo Cristo del Pueblo de Tupátaro a espensas de sus devotos y dando sus limosnas siendo Eusebio Avila año 1765." ("This altar front was made for the Most Holy Christ of the people of Tupátaro at the cost of his devoted followers and giving alms, being Eusebio Avila year 1765.")  The panel was recently restored by Pedro Dávalos Cotonieto, a local sculptor who specializes in pasta de caña.

    The tiny church has an exquisitely beautiful museum.  Juan Cabrera Santana, the church caretaker and our exceptionally knowledgeable guide, showed us its treasures.

    Santo Siglo 16
    Sixteenth century saint, Museo Santiago Apóstol.

    La Santísima
    La Santísima (The Holy Virgin Mary), fresco, Museo Santiago Apóstol.

    Tupátaro Plaza
    Tupátaro, Michoacán town plaza.

    Mexico Cooks! is grateful to INAH (the Instituto Nacional de Antropología e Historia) and to Juan Cabrera Santana for their kind permission and guidance in bringing the Tupátaro Templo de Santiago Apóstol to our readers.

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

     

     

     

     

     

     

     

     
     
  • Panza Llena, Corazón Contento (Full Stomach, Happy Heart)

    Tzintzuntzan Frijolitos al Fogón
    Frijoles boil in a clay pot on the fogón (on-the-ground cooking fire).  The fire ring is the wheel rim of a truck, the wood is what was available.  The clay pot ensures old-fashioned flavor and Mexico Cooks!' interest in the cooking process ensured old-fashioned hospitality.  "Come back at 1:30," the cook told us.  "The beans will be ready and I'll make some tortillas."

    Twenty or more years ago, Mexico Cooks! ate a once-in-a-lifetime meal in Mexico.  Simplicity itself, the comida (midday meal) consisted of steamed white rice piled with home-grown sliced bananas, homemade fresh cheese, frijoles de la olla (beans in their pot liquor, freshly cooked as in the photo above), and hand-patted tortillas, hot from the comal (griddle).  That meal, served in an outdoor kitchen, was our introduction to Mexican tradition, authenticity, and hospitality, all on a level we had never known before.

    Food, shared with friends and acquaintances, brings us together in elemental hospitality.  Food and the sharing of it in Mexico have, since earliest times, given rise to wonderful dichos (sayings) from the kitchen. 

    A Comer y a Misa...
    This hand-embroidered tablecloth is on display at Pátzcuaro's Museo Regional del Arte Popular (Regional Folk Arts Museum).  Every saying sewn into the cloth is a dicho de la cocina Mexico Cooks! will publish an article about this beautiful museum on April 18, 2009.

    Quoting a dicho de la cocina always brings a smile.  Here are a few favorites:

    • Mujer que guisa, se casa a prisa.  (The woman who cooks is soon married.)
    • A comer y a misa, a la primer llamada.  (To eat and to Mass, go at the first call.)
    • Mejor llegar a tiempo que ser invitado.  (It's better to arrive on time than to be invited.)

    Mesa para Visitas
    Rich or poor, people always invite others to share their table.  It's seriously offensive to refuse an offered meal.

    • Al que nace para tamal, del cielo le caen las hojas.  If you're born to be a tamal, your corn husks will fall from heaven.
    • Come a gusto y placentero y que ayune tu heredero.  Eat what you like and at your pleasure–let your descendants fast!
    • Cuando el ratón está lleno, hasta la harina le sabe amarga.  When the mouse is full, even flour tastes bitter to him.

    Pozole Rojo
    Red pozole, made with pork, chiles, and nixtamal (processed dried corn), is one of Mexico's most comforting meals.  For a wonderfully rich recipe, try this one from our friend Rolly's favorite cook, Doña Martha.

    • Desayunar como rey, comer como príncipe y cenar como mendigo.  Eat breakfast like a king, eat at midday like a prince, and have supper like a beggar.
    • El hambre es la buena, no la comida.  Hunger is the good thing, not the food.
    • El que parte y comparte, se queda con la mejor parte.  The one who cuts and serves the food gets the best part.

    Uchepos de Nata
    Uchepos de leche
    are a regional Michoacán specialty served for breakfast or supper.

    • Fuchi… ¡quiero más!  It's AWFUL…give me some more!
    • Gástalo en la cocina y no en medicina.  Spend it in the kitchen, not on medicine.
    • Invierno buen tiempo para el herrero, el panadero y el chocolatero.  Winter's a good time for the ironworker, the baker, and the chocolate maker.

    Sopa de Pan
    Mexican sopa de pan–bread soup–is hearty with shredded chicken, sliced boiled eggs, olives, raisins, capers and roasted tomatoes.

    • La comida entra por los ojos. Food comes in through the eyes.
    • La paciencia es amarga, pero sus frutos son dulces.  Patience is bitter, but its fruits are sweet.
    • La venganza es dulce al paladar, pero amarga para la garganta.  Vengance is sweet in the mouth, but bitter in the throat.

    Outdoor Kitchen
    An outdoor kitchen is still common in rural areas of Mexico.  This one is lovely, dressed in soft blue paint and flowers.

    Later this year we'll have a look at more dichos de la cocina–kitchen sayings–and kitchen-related photos from Mexico Cooks!.

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

  • Comida Mexicana para La Cuaresma: Special Mexican Food for Lent

    Torta de Papa con Frijolitos Negros
    Tortitas de papa (potato croquettes, left) and frijoles negros (black beans, right) from the south of Mexico are ideal for a Lenten meal.

    Catholic Mexicans observe la Cuaresma (Lent), the 40-day (excluding Sundays) penitential season that precedes Easter, with special prayers, vigils, and with extraordinary meatless meals cooked only on Ash Wednesday and during Lent.  Many Mexican dishes–seafood, vegetable, and egg–are normally prepared without meat, but some other meatless dishes are particular to Lent. Known as comida cuaresmeña, many of these delicious Lenten foods are little-known outside Mexico and some other parts of Latin America.

    Many observant Catholics believe that the personal reflection and meditation demanded by Lenten practices are more fruitful if the individual refrains from heavy food indulgence and makes a promise to abstain from other common habits such as eating candy, smoking cigarettes, and drinking alcohol. 

    Atole de Grano
    Atole de grano, a Michoacán specialty made of tender corn and licorice-scented anís, is a perfect cena (supper) for Lenten Fridays.

    Lent began this year on Ash Wednesday, February 25.  Shortly before, certain food specialties began to appear in local markets. Vendors are currently offering very large dried shrimp for caldos (broths) and tortitas (croquettes), perfect heads of cauliflower for tortitas de coliflor (cauliflower croquettes), seasonal romeritos, and thick, dried slices of bolillo (small loaves of white bread) for capirotada (a kind of bread pudding).

    Romeritos en Mole
    This common Lenten preparation is romeritos en moleRomeritos, an acidic green vegetable, is in season at this time of year.  Although it looks a little like rosemary, its taste is relatively sour, more like verdolagas (purslane).

    Tortas de Camarón
    You'll usually see tortitas de camarón (dried shrimp croquettes) paired for a Friday comida (midday meal) with romeritos en mole, although they are sometimes bathed in a caldillo de jitomate (tomato broth) and served with sliced nopalitos (cactus paddles).

    Huachinango Mercado del Mar
    During Lent, the price of fish and seafood in Mexico goes through the roof due to the huge seasonal demand for meatless meals.  These beautiful huachinango (red snapper) come from Mexico's Pacific coast.

    Trucha Zitácuaro
    Chef Martín Rafael Mendizabal of La Trucha Alegre in Zitacuaro, Michoacán, prepared trucha deshuesada con agridulce de guayaba (boned trout with guava sweet and sour sauce) for the V Encuentro de Cocina Tradicional de Michoacán held in Morelia in December 2008.  The dish would be ideal for an elegant Lenten dinner.

    Plato Capirotada
    Capirotada (Lenten bread pudding) is almost unknown outside Mexico.  Simple to prepare and absolutely delicious, it's hard to eat it sparingly if you're trying to keep a Lenten abstinence! 

    Every family makes a slightly different version of capirotada: a pinch more of this, leave out that, add such-and-such.  Mexico Cooks! prefers to leave out the apricots and add dried pineapple.  Make it once and then tweak the recipe to your preference–but please do stick with traditional ingredients.

    CAPIROTADA

    Ingredients
    *4 bollilos, in 1" slices (small loaves of dense white bread)
    5 stale tortillas
    150 grams pecans
    50 grams prunes
    100 grams raisins
    200 grams peanuts
    100 grams dried apricots
    1 large apple, peeled and sliced thin
    100 grams grated Cotija cheese
    Peel of one orange, two uses
    *3 cones piloncillo (Mexican brown sugar)
    Four 3" pieces of Mexican stick cinnamon
    2 cloves
    Butter
    Salt

    *If you don't have bolillo, substitute slices of very dense French bread.  If you don't have piloncillo, substitute 1/2 cup tightly packed brown sugar.

    A large metal or clay baking dish.

    Preparation

    Preheat the oven to 300°F.

    Toast the bread and spread with butter.  Slightly overlap the tortillas in the bottom and along the sides of the baking dish to make a base for the capirotada.  Prepare a thin syrup by boiling the piloncillo in 2 1/2 cups of water with a few shreds of cinnamon sticks, 2/3 of the orange peel, the cloves, and a pinch of salt.

    Place the layers of bread rounds in the
    baking dish so as to allow for their expansion as the capirotada cooks.  Lay down a layer of bread, then a layer of nuts, prunes, raisins, peanuts and apricots.  Continue until all the bread is layered with the rest.  For the final layer, sprinkle the capirotada with the grated Cotija cheese and the remaining third of the orange peel (grated).  Add the syrup, moistening all the layers  little by little.  Reserve a portion of the syrup to add to the capirotada in case it becomes dry during baking.

    Bake uncovered until the capirotada is golden brown and the syrup is absorbed.  The bread will expand as it absorbs the syrup.  Remember to add the rest of the syrup if the top of the capirotada looks dry.

    Cool the capirotada at room temperature.  Do not cover until it is cool; even then, leave the top ajar.

    Platos Servidos Capirotada
    Try very hard not to eat the entire pan of capirotada at one sitting!

    A positive thought for the remainder of Lent: give up discouragement, be an optimist.

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  • Torito de Petate, February 2009: Carnaval en Morelia!

    Retrato El Michoacano
    Morelia's 2009 Festival del Torito de Petate starred "El Michoacano" featuring Fuente Las Tarascas (the Tarascan fountain).

    Morelia's annual Festival del Torito de Petate (literally, festival of the little bull made of woven reeds) ushers in Carnaval here in the city.  These little bulls are hardly little, and are hardly made of woven reeds.  Some measure as high as five meters (more than 15 feet) and weigh in at more than 110 kilos (nearly 250 pounds).  Built today by group members from Morelia's working-class neighborhoods, the danza del torito de petate stems from dances that date back as far as 1586, shortly after the Spanish conquest of the New World.

    Torito Azteca
    The towering Torito Azteca incorporates inventive components of pre-hispanic design.  You can see the little bull's red eyes, white nostrils and red tongue near the bottom center of the photograph.

    Torito Guacamaya
    This intricate guacamaya (macaw) measures at least five meters tall.  A strong young man carries the heavy torito on his shoulders and performs a several-minute-long dance.  Cheering crowds and a tumultuous local band urge him and his costumed companions to ever faster spins.

    Retrato Alegria
    Children absolutely love the Festival del Torito de Petate.  The little boy on the left is wearing a horse costume held up by suspenders.  He's whipping his steed in more and more frenzied circles.  The taller boy in the center has a bull costume mounted on his shoulders; Mexico Cooks! could only capture the bull's ummtail…as the boy whirled to the music.

    Sixty neighborhoods participated in the 2009 edition of Morelia's Festival del Torito de PetateMexico Cooks! watched the line of elaborately colorful creatures as it formed alongside Plaza Valladolid; the giant toritos were accompanied by crowds of whoop-it-up well-wishers, cheerleaders, and frenetic dancers.

    Retrato en Naranja y Negro
    Mexico Cooks! asked this young man why his face was painted half orange, half black.  "It matches our torito," he explained.

    Retrato en Blanco y Negro
    "I represent the devil, but you know it's not for real.  It's just for the toritos dance." 

    Retrato con mi Papi
    Little ones perched high up on Dad's shoulders for a great view.

    Retrato Ancianita
    Every age celebrates Morelia's Carnaval.  The toy this elderly woman is holding is also a torito de petate.  Strolling vendors set up all over Plaza Valladolid hawk these little toritos to the crowd of thousands.

    Here's information about the 2008 Festival del Torito de Petate, along with a lot more pictures.   Plan to be here in Morelia during Carnaval next year! We'll expect you on the Saturday before Ash Wednesday for this exciting party.

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  • El Ex-Convento de San Francisco de Asís (The Former Monastery of St. Francis of Assisi), Tzintzuntzan, Michoacán

    Patio Ex-Convento con Pirul
    The sun-filled inner patio of the Ex-Convento de San Francisco de Asís (former monastery of St. Francis of Assisi) in Tzintzuntzan, Michoacán.

    Twenty-seven years ago, Mexican friends took Mexico Cooks! to Tzintzuntzan for the first time.  We toured the crafts market, the pottery market, the church atrium, and its three churches.  That day, for the first time, we visited the 17th Century Christ figure known as the Santo Entierro (the Holy Burial). 

    Santo Entierro
    The legendary Santo Entierro is displayed in a glass coffin.  The faithful believe that his limbs continue to grow.  At the left-hand end of the coffin, the extension added for his feet has a US bill taped to the glass; there is more US and Mexican currency inside the coffin, along the lower front edge.  The figure's toes are once again reaching their limits.

    After visiting these sites, my companions guided me to the Ex-Convento de San Francisco de Asís.  We briefly toured the patio, where the walls, decorated with unfortunately deteriorating 18th Century catechetical frescoes, amazed me.  Over the course of nearly 30 years, I've visited the Ex-Convento many, many times, especially to see the frescoes.  

    Renovación Exterior
    These are the partially restored portales (colonnades) which enclose an inner garden of the Ex-Convento.  Construction lumber braces the arches on all four sides of the building.

    Within the last few years, the Ex-Convento has begun renovation.  The monastery building, designed and initiated in 1530 by Spanish architect (and Franciscan friar) Fray Pedro de Pila, has fallen into disrepair over the last 450 years.  Currently owned and managed by the community of Tzintzuntzan (including Father Serafín Guzmán Rivera, the parish priest; Abel Martínez Rojas, the mayor, and a counsel of townspeople headed by the Secretario del Consejo, Profesor Filiberto Villagómez Estrada), the Ex-Convento is being restored little by little as funds for the work are collected.  Suffice it to say that collections are slim in this rural Mexican town.  A Mexican foundation, Adopte Una Obra de Arte (Adopt a Work of Art), is making it easier for both small and large donors in Mexico and the rest of the world to be aware of and help pay for this important restoration effort, among other efforts on behalf of other historical sites.

    San Francisco de Asís
    This 16th Century statue of St. Francis of Assisi stands in the entrance to the Ex-Convento's cloister.  The Franciscan order opened the Ex-Convento de San Francisco in Tzintzuntzan; it was the first monastery in the state of Michoacán.

    Techo de Alfarje
    Alfarje–openwork wooden Moorish panels built by the early Spanish settlers–decorate the four corners of the cloister ceiling.  The alfarje is in the process of restoration.

    Santo en Entrada
    Restoration of the frescoes around the cloister is a slow and costly process requiring expert attention.  Rather than re-paint missing parts of the frescoes, only the remaining portions of the paintings are restored as they are uncovered.

    Sacramento Matrimonio
    Seven catechetical panels, originally painted in the 16th Century, depicted the sacraments of the church.  Three panels remain; this fresco represents the sacrament of marriage.  The 16th Century frescoes were over-painted in the 18th Century, as you can see by the participants' dress.

    Sacramento Santos Oleos
    The sacrament of Holy Oils.  These frescoes were painted to offer visual illustration of some tenets of the Roman Catholic Church to indigenous people who could neither read nor write, whether their own language or the Spanish of the conquistadores.

    Sacrament Extreme Unction
    The sacrament of Extreme Unction.

    Mexico Cooks! was astounded to learn that the Ex-Convento restoration consists of far more than the cloister, the colonnades, and the frescoes.  When Secretario del Consejo Filiberto Villagómez Estrada and volunteer docents Victoria María Moreno and Patricia Gabriel Prado opened an unnoticed door, our jaws dropped to see the partially restored kitchen, refectory, and upstairs hallways of the original building.

    Refectorio y Cocina 2
    Decorated with beautifully hand-made Tzintzuntzan cups, plates, and pots, the kitchen takes on a magical aspect as golden early afternoon sunlight pours in its windows.

    Nicho con Platos
    A kitchen wall niche filled with simple, richly glazed Tzintzuntzan cazuelas, some filled with deep maroon dried chiles, basks in the glow of sunlight.  These rooms, elegant and austere, are not usually open to the public, as their contents have not yet been classified.

    Ramo de Flores
    Locally grown fruits and alcatraces (calla lilies) grace this low table surrounded by painted rush-seat chairs.  Burnished and painted ollas de barro (clay cooking pots) rest on the floor to the right.

    Ventana, Victoria y Paty
    Patricia Gabriel Prado (left) and Victoria María Moreno (right), volunteer docents, guided Mexico Cooks! through the cloister level of the Ex-Convento.  They are wearing women's ropa típica (typical clothing) for a Purhépecha fiesta.  Their long aprons are intricately hand-embroidered in cross stitch, as are their blouses.

    Sixteenth Century Doors
    Dating to the 16th Century, these wooden doors lead to the monastery's original refectorio (dining room).

    If you are planning an event in this part of Mexico–a private party, a wedding, a meeting–the rooms of the Ex-Convento are available for rent.  All rental stipends are donated to Adopte una Obra de Arte for the continuing restoration of the building.  Please email Mexico Cooks! if you'd like to contact the Foundation.

    Adopte una Obra de Arte maintains a Spanish-language website where you can see all of the restoration work supported by the organization: Adopte una Obra de Arte.

    We are grateful to Secretario del Consejo Profesor Filiberto Villagómez Estrada and Lic. Tania González Mendoza, Coordinadora del Centro Cultural Comunitario "Tzintzuntzan", for their kind permission to visit and photograph the Ex-Convento de San Francisco de Asís.  Mexico Cooks! sincerely hopes that our readers will take a serious interest in the continuing restoration of this 16th Century work of art and architecture.

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

  • Fiestas del Señor del Rescate in Tzintzuntzan, Michoacán

    Entrada al Templo
    The entrance to the Templo de San Francisco (St. Francis Church), Tzintzuntzan, Michoacán, during the February 2009 fiestas patronales (patron saint's festivities) honoring El Señor del Rescate (the Lord of Rescue).

    The indigenous community from four regions of Michoacán (the Zona Lacustre [Lake Pátzcuaro Zone], Cañada de los 11 Pueblos [the Ravine of the Eleven Towns], Ciénega de Zacapu [marshlands of Zacapu], and the Meseta Purhépecha [Purhépecha tablelands]) arrives each year during the week prior to Ash Wednesday to give homage to their patron, El Señor del Rescate (the Lord of Rescue).  Not only do the Purhépecha gather from the four regions, people come from as far as Monterrey in Mexico's north to Oaxaca in Mexico's south.  Cars and trucks with license plates from neighboring and distant Mexican states park side by side next to vehicles from Texas, California, Minnesota, Virginia, New York, and a dozen other states north of the USA border.

    Limas Tzintzuntzan
    Bishop Vasco de Quiroga and other 16th Century Spaniards are credited with introducing limas to Mexico and Michoacán.  Notice the round shape of this citrus fruit and the nipple of skin at its blossom end.

    Fiestas Señor del Rescate 2009
    In the Atrio de los Olivos, crowds picnic, dance, and buy or sell artesanías (arts and crafts) and regional foods in the shade of ancient olive and cypress trees. 
     
    The Atrio de los Olivos (Atrium of the Olive Trees) of Tzintzuntzan's Templo de San Francisco, ordinarily a
    peaceful, meditative, park-like setting, fills with the biggest
    home-grown excitement of the year.  Booths with traditional regional foods, particularly tamales de trigo (wheat and piloncillo [brown sugar] tamales, similar in taste and texture to bran muffins) and limas (a citrus fruit virtually unknown outside Latin America).  Sweet, not sour; round, not oval, the lima can be eaten out of hand or squeezed to prepare agua fresca de lima.

    Señor del Rescate
    El Señor del Rescate: Tzintzuntzan's venerated Lord of Rescue.  The original 16th Century painting burned in a church fire in 1944.  It's said that the paint colors of this painting, a copy, are taking on the deep burnished tones of the original painting.

    From the 16th to the late 19th Century, St. Francis of Assisi (the patron of the Franciscan order) was celebrated as the patron saint of Tzintzuntzan.  Late in the 1800's, the church sacristan found an old painting of Jesus hidden away in storage.  The town was under siege by a measles epidemic, and the sacristan begged permission to make a vow: if prayers to this image of Jesus put a stop to the epidemic, the sacristan himself would throw a town party, a huge party, in gratitude for the granted favor.  That party is today's Fiesta del Señor del Rescate, still going strong after more than 100 years.

    The fiesta is what's known in liturgical terms as a 'movable feast'.  It's celebrated during what is known in other towns across the world as Mardi Gras or Carnaval–the last blowout party before Ash Wednesday and the abstinence of Lent's forty days.  Here in rural Michoacán, El Señor del Rescate takes precedence over Carnaval.

    Ollas de Barro, Tzintzuntzan
    These traditional Tzintzuntzan clay pots, for sale at the fiesta, are for cooking beans.  Look closely and you can see Mexico Cooks!' pink blouse reflected in the pots' high glaze.

    Cazuela
    This huge, thick cazuela de barro (clay cooking vessel) measures approximately 45 centimeters (18") across the top, plus the handles.  The cazuela came home with us and is already on display in our kitchen.

    Drummer
    Before we even entered the church atrium, we heard the joyous sounds of a band.  The music, from classical to the most current Mexican pop favorites, plays nearly non-stop for three days or more.  It's tempting to stop and listen before going to the church, but as we heard a woman say to her adolescent children, "Primero le echamos una visita y después venimos a escuchar la música!" ('First we pay him a visit [to El Señor del Rescate] and then we come listen to the music!') 

    All of the bands are paid by contributions from various members of community organizations, including two groups paid by the local government offices.  Traditionally, about a month before the events, the parish priest names several couples as a commission to help oversee the fiesta; these couples must have been married for 25 years before the current year's fiesta.  In addition, townspeople who live 'away'–usually in the United States–send dollars to offset the cost of other bands and general costs.

    Gorditas de Nata en el Comal
    The fragrance of gorditas de nata (cream hotcakes, about 3" in diameter) baking on a comal (griddle) is all but irresistable.  Delicious cream, sugar, and vanilla cakes, combined with the magic of a sun-dappled afternoon at a fiesta, always make Mexico Cooks! stop to get'em while they're hot.

    Little Girls
    These little girls had to be wheedled, but ultimately they let Mexico Cooks! take their picture.  They're dressed for la Danza del Señor del Rescate, which represents the fight between good and evil.  The dance features a number of characters: queens, angels, and demons.  Traditionally, girls wear beige, yellow, or white dresses, a red cape (which represents the robe Christ wears in the painting), and a crown.  The devils, of course, represent evil.  The angels represent a barrier that the devils can't pass.  During the dancing, the devils jump out at the crowds to make jokes and scare children.

    Feligreses

    All day, every day of the fiesta, bells ring in the church to keep evil forces away.  Hundreds of devoted pilgrims–some creeping the length of the church's center aisle on their knees–enter the Templo de San Francisco to give thanks, to ask for a personal miracle, or to be blessed by a crown placed on their heads with a prayer.  The crowns represent both the blessings of Christ who has rescued the faithful and a petition for redemption.

    We'll surely go back next year to Tinztzuntzan's Fiestas del Señor del Rescate.  Plan to join Mexico Cooks! in celebrating these traditions.

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  • Traditional and Modern Ceramic Arts in Tzintzuntzan, Michoacán: Manuel Morales, Ceramist

    Señor del Santo Entierro
    The belltower of the Templo de Nuestra Señora de La Soledad (Our Lady of Solitude, the "new" church, built in the late 18th-early 19th Century), is visible from almost anywhere in Tzintzuntzan.  Typical crafts from Tzintzuntzan and other nearby towns are available in the marketplace just outside the churchyard.

    Mexico Cooks! often travels the forty minutes from Morelia to Tzintzuntzan, Michoacán, to visit friends.  At one time the seat of the Purhépecha kingdom, the town is still rich in the fascination of ancient tradition and its modern interpretation.  Tzintzuntzan, which translates from the Purhépecha language to 'the place of the hummingbird', attracts a new kind of hummingbird these days: the tourist.  Arriving singly or in groups, the tourist dips into Tzintzuntzan for shopping, just as the hummingbird sips a flower, and just as quickly flits away.

    Best known for its Purhépecha Noche de Muertos (Night of the Dead) celebrations, Tzintzuntzan is also an artisans' center.  Clay pots, adornos de popote (straw decorations), wood, and hand-embroidered textiles fill the marketplace and shops.

    Tzintzuntzan Traditional Pottery
    Pottery decorated with green flora and fauna on a black background is indigenous to Tzintzuntzan.

    Tzintzuntzan is one of many Michoacán towns sustaining a living tradition: alfarería (pottery making).  Clay is abundant in the Michoacán hills and many Purhépecha dedicate their lives to creating both utilitarian and artistic pots.  Tzintzuntzan's traditional glaze colors and designs are unmistakable.

    Traditional Bowls Cream and Brown
    About 50 years ago, Miguel Morales popularized Tinztzuntzan's vajilla (dish sets) glazed in white and dark brown.  Designs on these two bowls include ordinary local sights: the burro carries firewood, the fish are from Lake Pátzcuaro.

    Macetas con China
    Mexico Cooks! grows rosemary, mint and geraniums in these Tzintzuntzan macetas tradicionales (traditional flower pots).  China (CHEE-nah) decided she'd get in the picture.

    Tzintzuntzan Olive Trees
    These and many other olive trees, planted by Bishop Vasco de Quiroga
    soon after the Spanish arrived in Michoacán, continue to flourish In
    the huge atrium of Tzintzuntzan's Ex-Convento de San Francisco (Former
    Monastery of St. Francis). 
    Three churches anchor the west side of the atrium: the oldest is the Capilla Abierta de la Concepción
    (Open Chapel of the Conception), built in the early 16th Century.

    Taller
    Cerámica Tzintzuntzan nestles in the farthest corner of the church atrium.  If the bicycle is leaning on the front of the taller (workshop) and the padlock is missing from the hasp on the door, the workshop is open and you might find Manuel Morales at his potter's wheel.

    Manuel Morales
    Luis Manuel Morales Gámez, Tzintzuntzan native, artist, and master potter, has created high-fired ceramics for 25 years.  His family has worked clay for five generations.  Manuel Morales and his father, Miguel, a traditional potter who switched from wood-fired kilns to high-fired ovens, worked together until his father died in an accident.

    In 1982, Manuel Morales'
    father, Sr. Miguel Morales, received a government subsidy which made it possible to purchase an
    electric-powered wheel and the only gas-fired kiln in the village.  Under his father's tutelage, Manuel began to
    work in clay at the age of eight.  Later
    Manuel studied painting and graphic design at the University of Michoacán in Morelia,
    where he was influenced by the great Mexican painters Diego Rivera, David Siqueiros, José Clemente Orozco, Rodolfo Tamayo, and Pablo Picasso.  He
    studied the ancient cultures of South America and Mexico, and in particular his own Purhépecha culture, incorporating into his own work ancient symbols found on the yácatas (pyramids) just outside the village.

    Greenware
    Green ware ready to be glazed.

    Plato Listo
    This large vessel, similar in shape and size to the one Manuel Morales is holding in the photo above, is ready to be fired.

    Manuel returned to
    Tzintzuntzan and began to create pottery which reflects
    his own world view, a view which integrates past and present and expresses the
    vitality, soul and spirit of his village. 
    His greatest inspiration comes from the natural world, in particular the
    lake where since childhood he has watched the unchanging rituals of fishermen
    as they set sail at dawn or under the full moon, in expectation of their return
    with a full catch.

    Morales Pot 3
    Finished pots ready for sale. Each of Morales' pieces is unique and the ochre, black, and deep blue colors are particular to his work.

    There are few Mexican potters who have achieved the level of accomplishment that Morales enjoys.  His work, sold in a very few exclusive Mexican shops, is often shipped to Europe and the United States for sale.  The pots Morales sells at Cerámica Tzintzuntzan are occasionally seconds, pieces with tiny defects that are all but invisible. 

    "Making pottery always has a component of risk," Morales mused when Mexico Cooks! visited him last month.  "After three months of painting bowls, platters, vases, and other pieces, I have enough work to fire.  Once the pots are in the kiln, all you can do is pray.  Sometimes the pieces that have required the most work before firing come out with a crack, or the glaze runs, or some other surprise happens that makes the pieces useless.  When clients place special orders, I always tell them that we won't know the results until the firing is done and I open the kiln.  Of course we hope for the best, but we never know."

    Some of his best pots have regularly won top prizes at Mexican competitions.  So much of his current work is made to special order that he now has little time to make pots destined solely for competition.

    Signature Morales
    Manuel Morales' signature on the small bowl (middle front) in the photo above.

    In addition to the Cerámica Tzintzuntzan pottery available at Morales' workshop in the church atrium, pots are usually available at the Casa de Artesanía in Morelia, at a few select shops in Pátzcuaro, and at Colección Herlinda Palacios, Independencia #227 in Tlaquepaque, Jalisco. 

    Manuel Morales is the fifth generation of his family to fire pots in Tzintzuntzan.  The legacy continues, however, with his son and his three young daughters.  Born and raised in Tzintzuntzan, they have clay in their blood and are already making pottery. 

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