Category: Textiles in Mexico

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  • Holiday Gift Recommendations from Mexico Cooks!: Books About Mexico That You’ll Love

    Stack of Books
    During the course of the last year, Mexico Cooks! has received several new books about Mexico's people, places and things.  You can see that my desk is stacked up–and this is just the short stack!  It's time for holiday giving, and the Mexico-phile on your gift list would definitely enjoy one of these.  In alphabetical order by last name of author, they are:

    Suzanne Barbezat
    Many of you may already know Suzanne Barbezat, who writes extensively about Mexico travel for About.com. Suzanne is based in Oaxaca and has years of experience as a travel and cultural expert, particularly in the southern part of Mexico.  She's taken her cultural expertise one step further–and a giant step, at that–with her newly minted book Frida Kahlo at Home.  Photo courtesy Suzanne Barbezat.

    Frida Kahlo At Home Suzanne
    Fully illustrated in both color and black and white, the book features Suzanne's writing, photos of Frida's paintings together with archive images and Kahlo family photographs, many objects and artifacts that the artist collected, as well as photographs of the surrounding Mexico City landscape to provide an insight into how these places shaped this much-loved artist and how the homes and streetscapes of her life and travels relate to and shape her work.  Even though books about Frida Kahlo abound, Suzanne brings a fresh look at the artist in her hogar–her own home.  New insights, fresh research, gorgeous photography, and a beautiful format make Frida at Home the perfect gift for any Frida fan.

    Sheri Brautigam by Norma Schafer
    Sheri Brautigam is extraordinarily well-versed in regional Mexican textiles.  She's recently written Textile Fiestas of Mexico, a lovely and comprehensive book about the textiles fairs of several of those regions, including Chiapas, Michoacán, Puebla, and Oaxaca, among others. Photo courtesy Norma Schafer.

    Textile Fiestas of Mexico 2
    It's exciting to read this compendium of textile fiestas and shopping; the book is subtitled A Traveler's Guide to Celebrations, Markets, and Smart Shopping and Sheri is as good as her word in sharing wonderful information with the reader.  Sheri was at one time a well-known textile designer and collector and now sells fabulous things from her online Etsy shop, Living Textiles. Whether you want to go to a tempting textile sale in Michoacán, an indigenous market in Oaxaca, or a fair in the state of Chiapas, her new book will get you to some of the top textile venues in Mexico. The photos are terrific for studying the variety of hand-woven fabrics used in all sorts of indigenous dress. Regional differences in dyes, weaving, and dress are well-covered, and Sheri offers wise advice on everything from bargaining to laundering your acquisitions.  This is a great starter book for sourcing textiles, both wearable and decorative, and I recommend it highly. 

    Lydia Carey Book Pres June 16 2016
    Meet Lydia Carey, the author of La Roma, the excellent new guide to Mexico City's Colonia Roma.  La Roma (the neighborhood) is one of the truly hot spots in the city, filled with restaurants (and more restaurants!), galleries, street food, cantinas, pulquerías, mezcalerías, cozy little (and not so little) hotels, and up-to-the-minute modern shops.  Lydia is a relative newcomer to the city and I was quite frankly surprised and delighted by the extraordinary scope of her research. She's done a superb job of scouting out the most interesting, most fun, most delicious of everything La Roma has to offer.  If you're coming to Mexico City and want to explore the trendiest part of the city, you will want–nay, you will NEED this book.  The book is bilingual English and Spanish–the cover means "Come right in!

    La Roma Lydia Carey
    La Roma is organized by sections of the colonia (neighborhood), which makes it very easy to look up or walk the area, section by section, to see just what interests you.  Whether you need a shoe repaired, need a street stand recommendation for tacos, want to buy wonderful fresh-baked bread, or you're thinking of buying a home, La Roma will point you in the right direction.  It's terrific to have a bilingual guidebook dedicated to one of Mexico City's brightest and most entertaining colonias. Two thumbs up for Lydia and her book La Roma

    Lesley Te?llez by Michelle
    Lesley Téllez is the author of Eat Mexico, a book about the joys of Mexico City market stalls, food on the street, and more, featuring Lesley's updated recipes for classic street food and home cooking favorites. Lesley's personal story is about discovering her own roots; born in California into a Mexican-American family and raised on Cal-Mex food, Lesley moved to Mexico City when her husband's work brought him here in 2009.  She quickly discovered that she knew almost nothing about the food of Mexico's interior, took a short course at a local cooking school, and started her own blog and her own Mexican food-oriented tour company. Lesley lived and wrote in Mexico City for about four years; when she moved back to the USA in 2013, she produced the book Eat Mexico.  From her home in Queens, New York, she continues to direct a group of tour guides in Mexico.  Photo courtesy Lesley Téllez.

    Eat Mexico Lesley Te?llez
    Lesley's most impressive accomplishment is her zero-to-sixty zoom from neophyte to self-proclaimed expert. She writes with style, although not 100% accuracy, about a most complex subject.  Her recipes look quite authentic to the casual observer, although many are simplified for cooks who might not have access to standard Mexican ingredients.  Certainly we can't all follow Diana Kennedy's traditional methods and recipes that all but instruct us, "first you plant your corn". A good example of that simplification is her suggestion to use masa harina (corn flour) or even cornstarch to thicken atole (a thick hot drink with a corn masa [dough] base). It seems logical that not everyone who wants to prepare corn-based recipes has access to raw tortilla dough, and masa harina might well work as a short-cut thickener, but thickening atole with cornstarch gives the finished drink an unpleasant slippery texture; I wouldn't recommend that short cut. There are a number of similar conveniences in the recipes, created with the best of intentions for the modern home cook.  Overall, Eat Mexico is a well-designed, well-organized cookbook that will get the user into the home kitchen to make Mexican food. It will be a start in learning about commonly eaten foods in Mexico City and its surroundings.

    It's a month before the year-end holidays!  You have plenty of time to order any or ALL of these books as gifts for that special someone on your list–and maybe even an extra of each for yourself.  Enjoy!

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

  • Mexico Cooks!’ Winter Tour to Oaxaca, 2016, Part I: Spring Comes Early to the Central Valley

    Oaxaca Primavera Tree 2
    Mid-February 2016 in Oaxaca.  The sky really is that blue, the sun really is that strong, and the flowers really are that pink.  Winter in Oaxaca? The daytime temperatures during our week there were as high as 90ºF.  The pink-flowering tree is the amapa (Tabebuia impetiginosa), one of the first blooming signs of spring in Mexico.

    Oaxaca Vendedora de Freesias 2
    These street-corner vendors were selling freshly cut freesias.  The sweet, distinctive fragrance of the flowers and their colorful beauty stopped all of us for a few minutes' enjoyment.

    Oaxaca Primavera Papalotes 2
    One of the surest signs of a Oaxaca spring: kites for sale along our way!  Papalotes (kites) take flight when the early spring winds kick up in February and continue into March.  Street vendors were hawking them all over the Central Valley.

    Oaxaca Zo?calo Marimba 2
    After a couple of hours walking around the city, looking into shops, and enjoying the sights, we stopped at a sidewalk restaurant on the Zócalo for a cold drink.  Pretty soon these marimba players set up shop and serenaded us.  The tropical sound of the marimba is always a crowd-pleaser.

    Oaxaca Puerco Anarquista 2
    It's always fun to see a detail for the first time and then see it in many different guises.  I initially noticed this tile with its crowned-pig design near a church, slapped onto the riser of a short staircase; later, I saw similar designs in many places in the city.  After asking a lot of people, I found out that it is one symbol of an anarchist political movement in Oaxaca.

    Oaxaca Moonlit Jardi?n Camino Real
    After mid-February's hot Oaxaca days, the evenings were warm enough to sip a drink under the moonlight in a beautiful garden.  For me, these were the most relaxing moments of our trip.  

    Next week, visits to several artisans–and what we ate along the way!  Join us here.

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

  • Abigail Mendoza Ruiz and Restaurante Tlamanalli: Food for the Gods in Teotitlán del Valle, Oaxaca

    This article, originally published in 2014, promised that Mexico Cooks! would be back in Oaxaca and would return to Tlamanalli.  This week, we're there again, this time leading a tour and delighting in all the marvelous culinary and cultural treasures Oaxaca has to offer.  Abigail Mendoza sends her best wishes to all who follow Mexico Cooks!.

    Zaachila Chocolate
    Emblematic of Oaxaca: chocolate caliente (hot and foamy hand-ground hot chocolate) prepared in water and served in a bowl. Zaachila market, Oaxaca.

    There's much more to Oaxaca's magic than simply its capital city, which is of course fantastic in its own right.  Driving in any direction from the city, twisting two-lane roads lead to small towns; each town has a weekly market, and each market has beauties of its own.

    Zaachila Calabaza en Tacha con Hoja
    At the Zaachila Friday market, a vendor sold calabaza en tacha (squash cooked in brown sugar syrup) covered with a leaf to keep insects away and maintain the squash fresh and ready to eat.

    Zaachila Flor de Frijolón
    Another vendor offered flor de frijolón (the red flowers of a large, black, local bean known elsewhere as ayocote negro).

    Zaachila Tejate
    Tejate, Oaxaca's emblematic cold, foamy, and refreshing chocolate beverage, scooped out of this clay bowl with a red-lacquered jícara into the size cup you prefer: small, medium, or large.  

    When Mexico Cooks! traveled recently to Oaxaca, joyous anticipation and a letter of introduction were stowed among my baggage.  For years I had read about and admired (albeit from afar) Abigail Mendoza Ruiz and her sisters, but we had never met.  This trip would fix that: two days after my scheduled arrival, we had an appointment for comida (Mexico's main meal of the day) at the Mendoza sisters' Restaurante Tlamanalli in Teotitlán del Valle.  The restaurant's name, a Náhuatl word, means several things: it's the name of the Zapotec kitchen god, it means abundance, and it means offering.  For me, newly arrived in Teotitlán del Valle, the word Tlamanalli meant, 'you are about to have the experience of a lifetime'.

    Teotitlán del Valle is best known as the principal Oaxaca rug-weavers' town. Among its five to six thousand inhabitants, the majority weaves wool to make lovely rugs and also combines the weaver's tasks with agricultural work, growing both marketable and personal-use corn and other vegetables plus raising poultry for personal use.

    Rueca Detalle
    Detail of the rustic wooden rueca (spinning wheel) used  by the Teotitlán del Valle rugmakers for spinning fine wool yarns.  

    Taller de tejedor
    Shown in this group of Oaxaca-made baskets: a flat double comb for carding wool, a pointed spindle, and various natural coloring agents, along with hanks of wool which demonstrate just a few of the colors used in Oaxacan wool rugs.

    Not only are the Mendoza Ruiz sisters extraordinary regional cooks, they and their siblings are also well-known rug weavers.  Their parents, Sra. Clara Ruiz and don Emilio Mendoza (QEPD), gave this world a group of supremely gifted artisans, all of whom learned the weavers' traditions at their parents' knees.

    Woman and Child Making Tortillas
    Abigail Mendoza started learning kitchen traditions as a five-year-old, as the first daughter of the family, watching her mother grind nixtamal (dried native corn soaked and prepared for masa (dough).  In the postcard above, the little girl (who is not Abigail) watches seriously as the woman we imagine to be her mother pats a tortilla into its round shape.  

    By the time she was six years old, Abigail was in charge of sweeping the kitchen's dirt floor, gathering firewood, and making the kitchen fire. At age seven, she told her mother, "I'm ready to grind corn on the metate," (volcanic rock grinding stone, seen in the center of the photograph above), but she wasn't yet strong enough to use her mother's large stone.  She was barely able to lift its metapil (stone rolling pin).  She eagerly awaited the purchase of a metate small enough for her use.  Doña Clara taught her to grind the home-prepared nixtamal, pat-pat-pat the tortilla dough into perfect thin rounds, and bake them on the comal (wood-fired griddle made of clay).

    Las Hermanas Mendoza
    Abigaíl Mendoza Ruiz, the internationally known and much-traveled Zapoteca cook, best loves preparing meals in her home kitchen and her restaurant kitchen in Teotitlán del Valle, Oaxaca.  Here, she's pictured in the beautiful open kitchen of Tlamanalli, the restaurant where she and her sisters Rufina and Marcelina (pictured above) create their culinary alchemy.  

    Abigail Mendoza is at once filled with light and filled with mystery.  Luminous as her joy-filled personality, her smile lights up any room she enters.  She is a woman of deep faith, a subscriber to the mysteries of dreams, a believer in spirit worlds both before and after life, a strong believer both in human relationships along life's horizontal and the vertical relationship of God with humanity.  Formally educated only through primary school, she holds intense wisdom borne of deep meditation on the nature of life, both spiritual and physical.

    In her extraordinary book Dishdaa'w, Abigail reveals her life story, her philosophies, and a good part of her soul.  The Zapotec title of her biography (transcribed and organized by Concepción Silvia Núñez Miranda) means "the word woven into the infinite meal".  And what does that mean?  Food itself has a soul, the soul is transmitted in food's preparation and its ingestion.  We are all part of the whole, and the whole is part of each of us.

    Abigail Mendoza Oaxaca 2014
    In her restaurant's large kitchen, Abigail is the sun itself.  Hair braided  with traditional Zapotec ribbons into a royal crown, she's holding a fistful of freshly picked flor de calabaza (squash flowers).

    What did we do, Señorita Abigail and I?  We talked, we laughed, we discovered who our many friends in common are, we swapped kitchen lore and recipes, we gossiped (just a little, and in the best possible way), and we each felt like we had met yet another sister, a sister of the kitchen.  

    And then she asked what we would like to eat.  After stumbling around in a maze of I-don't-know-what-to-request, I suggested that she simply bring us her personal choices from the day's menu.

    Carta Tlamanalli
    Menu for the day, Restaurante Tlamanalli.  The dishes are not inexpensive, but ye gods: save up, if you must, and go.  You will never regret it.

    Botanas en Charola
    First came made-on-the-spot creamy guacamole, in tiny turkey-shaped clay dishes and accompanied by a small bottle of local mezcal amd a wee dish of roasted, seasoned pepitas (squash seeds).

    Abigail Mole with Chicken
    Mole zapoteco con pollo (Zapotec-style mole with chicken).  Each of our dishes was accompanied by freshly made tortillas, hot from the comal (griddle).

    Segueza de Pollo con Maíz
    Pre-hispanic segueza de pollo (breast of chicken in tomato and chile sauce with dried corn and hoja santa).  If I should ever be in Oaxaca and in a position to choose one last meal, this would be it.

    Hoja Santa
    The herb hoja santa is added to the sauce just before serving and gives a delicate anise flavor to the segueza de pollo.

    Zaachila Jitomate Riñón
    Oaxaca's heirloom jitomate riñón (kidney-shaped tomatoes) is used for creating the intense and deeply tomato-flavored sauce for the segueza.   

    Altar Casera Preciosa Sangre de Cristo
    When we finished our meal, the Mendoza sisters and doña Clara invited Mexico Cooks! to visit their private kitchen altar, devoted to the Preciosa Sangre de Cristo (Precious Blood of Christ), whose feast day is a major holiday in Teotitlán del Valle and for whom the parish church is named.  The home altar has offerings of seasonal fruits as well as perpetually-burning candles.

    Mexico Cooks! will go back to Oaxaca, back to Teotitlán del Valle, and back to Restaurante Tlamanalli.  After all, I want to visit my new sister–she's a constant inspiration and the best Oaxacan cook I know.

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

  • Your Flaneur in Mexico City: Markets, Food, and Curiosities–Part 1, Summer 2015

    Flor de Calabaza Morelia
    Midsummer always gives us an abundance of flor de calabaza (squash flowers) to be used in the kitchen. Prepared as sopa de guias (squash vine soup), quesadillas, or stuffed with cheese, these flowers are delicious and are readily available in many Mexican markets.  Did you know that only the male flowers are harvested?  The female flowers are left to develop squash.  

    You might like to try this Mexico Cooks! recipe in your own kitchen.

    Flor de Calabaza Estilo Cristina 
    Squash Flowers, Cristina's Style

    Ingredients

    1 or 2 large bunches flor de calabaza, washed and patted dry
    1 medium white onion
    4 chiles poblano
    2 large russet or other large white potatoes
    Flour
    Sea salt to taste
    Vegetable oil or half vegetable oil, half bacon grease for frying.

    Procedure

    Peel and dice potatoes.  Boil until fork-tender.  Drain, allow to dry, and reserve.

    Roast chiles according to your preferred method until the skin is blistered and they are well-blackened.  Sweat for 10 minutes in a closed plastic bag.  Remove skin.  Slice each chile lengthwise to remove seeds.  Dice peppers in 1/2” squares. 

    Rough-chop flor de calabaza into 1 1/2" pieces.

    Dice onion.

    In a large sauté pan, heat the vegetable oil until it shimmers.  While the oil is heating, shake the reserved potatoes in flour and salt in a plastic bag. 

    Sauté onions in oil or oil/bacon grease mixture.  Add the potatoes and sauté until crisp and pale golden, adding oil if needed.  Add the diced chiles and continue to sauté for about 1 minute.

    Add the flor de calabaza and sauté just until tender. 

    Add sea salt to taste.

    Serves 2-3 as a side dish.

    Bordado Oaxaca Detalle
    Late in the spring, we were invited to attend the opening of El Rebozo: Made in Mexico at Mexico City's extraordinary Museo Franz Mayer.  The exhibition, which was originally mounted in London, featured both old and new rebozos (long rectangular shawls) as well as some other typical Mexican garments. One of the many rebozos in the exhibit was an exquisitely embroidered shawl from Oaxaca. This is a detail of that rebozo.

    Giselle Freund Evita Perón
    This photograph of Evita Perón, wife of Argentina's Juan Domingo Perón during his first term as president of that country, was part of an exhibit at Mexico City's Museum of Modern Art (MAM) during the spring and summer.  The photograph formed part of an exhibition of the works of Giselle Freund, a self-taught photographer who worked in Argentina and Mexico in the 1940s and 1950s.

    Para Machucar Chilitos
    This tiny ironwood mortar and pestle (the mortar is only about 2" high) comes from the state of Sonora, in northern Mexico.  It is made specifically for use at the table, for a diner to grind one or two chiles chiltepín, which are highly spicy and famously used to season certain dishes from the cuisine of that state.

    Chiltepin-chiles
    Chile chiltepín from Sonora.  Each chile is tiny but extremely picante. Photo courtesy Hunter Angler Gardener Cook.

    Ceremonial Tortillas from Guanajuato
    Beautiful ceremonial tortillas from the state of Guanajuato.  The tortillas are made in the usual way and are then stamped prior to baking with a wooden stamp dipped in vegetable dye.  Mexico Cooks! was privileged to see these twice this summer, first at an event at the Escuela de Gastronomía Mexicana in Mexico City and again at the Primer Encuentro Nacional de Cocineras Tradicionales (First National Meeting of Traditional Cooks) in Morelia, Michoacán.

    Tomate de Árbol
    This is the tamarillo or tomate del árbol (tree tomato), a native of the South American Andes.  Each fruit is approximately 2.5" long.  The flesh is fairly firm and deeply flavorful, both sweet and earthy.  You never know what you'll see when you take a Mexico Cooks! tour–our group found these delicious fruits at a downtown Mexico City market.

    Come back next week for more summertime wanderings with Mexico Cooks!. Our summer was far too interesting for just one article!

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

     

  • Patron Saint of The Impossible: Saint Jude Thaddeus–San Judas Tadeo–in Mexico City

    San Hipólito Fachada
    Mexico City's Templo San Hipólito, built starting in 1559 to commemorate the 1520 victory of the Mexica (later known as the Aztecs) over the Spanish invaders in a battle that became known as la Batalla de la Noche Triste (the Battle of the Sad Night), one of the worst defeats the Spanish suffered at the hands of the people they subsequently conquered. The church was finished late in the 17th century.  

    San Hipólito Placa
    The church location has been a major influence in Mexico City since those early times. Prior to the building of the church, the first mental hospital in the Americas, founded by Bernardino Álvarez, stood on this corner.  San Hipólito was the first patron saint of Mexico's capital city.

    San Hipólito St Jude Thaddaeus
    A prayer card image of St. Jude Thaddeus, patron saint of difficult or impossible causes.  Your Catholic mother or grandmother–or maybe you yourself– probably have an image like this tucked into a Bible.

    San Hipólito Saint Jude Tattoo
    Not your grandmother's version of St. Jude.  Photo courtesy Tattoomuch.com.

    Today, Templo San Hipólito is the site of enormous devotion to Saint Jude Thaddeus, known in Spanish as San Judas Tadeo.  The most venerated statue of the saint in Mexico is here, and Mexico is deeply devoted to him and to his image. San Judas's feast day is celebrated on October 28 each year, when as many as 100,000 faithful converge on the small church. The huge number of faithful who visit their beloved saint–starting with the first Mass celebrated at midnight–inevitably cause chaotic traffic jams at the corner where the church is located, one of the busiest junctions in Mexico City. 
     
    [youtube=https://www.youtube.com/watch?v=yoEsO7rDFoA&w=420&h=315]
    The video will give you an idea of the devotion to St. Jude.

    Devotion to San Judas in Mexico City is so great that his feast day is celebrated not only on October 28 each year, but also on the 28th of every month.  In July of this year, Mexico Cooks! went to visit the saint on his day.

    San Hipólito Rosarios
    Merchandise sold by vendors around the perimeter of the church–merchandise like these rosaries–is often colored green, white, and gold, the traditional colors of San Judas's clothing.

    San Hipólito Gentillo Entrada
    My companion and I arrived at Templo San Hipólito relatively early, but people had been pouring into the church for each Mass of the day; on the 28th, Masses are said on the hour, all day.  This view, from outside the church entrance, did not prepare us for the packed sanctuary.

    San Hipólito Gentillo 2
    Once we entered the sanctuary, we were unable to advance beyond the half-way point due to the enormous number of people already inside.  At the top middle of this photo, you see a very large statue of the Virgin Mary. Below her is San Judas.

    Unlike predominately female crowds at Masses in other churches or at prayer services devoted to other saints, the majority of this crowd is male.  While women are certainly present, you can see in the photo that the people in front of us were almost all male.

    San Hipólito Señora
    Custom here is to wrap a figure of San Judas in scarves, scapulars, beads, and medals.  When I asked this woman, seated on a bench along the inside of the church, if I might take a picture of her statue, she said yes, but bowed her head to show him, not herself.  It's also customary to take small gifts, such as the candy this woman is holding, to share with others at the church.

    San Hipólito San Martín de Porres Escoba
    St. Martín de Porres is also much-venerated in Mexico. This life-size statue of him, holding a real broom, is at one side of the San Hipólito interior.  Notice that much of the broom straw has been broken off and taken by the faithful. Click on the
    photo (and any photo) to enlarge it.  

    San Hipólito Muchacho Cholo
    This young man gave me permission to photograph him and his statue.  

    San Hipólito Bebe
    Many parents dress their babies in the green, gold, and white colors of the saint.  Usually they have made a vow to St. Jude to do this in thanks for a favor granted; oftentimes, the favor granted is the birth of a healthy child after complications of pregnancy.

    San Hipólito San Judas
    The man who carried this elaborately wrapped statue during the entire Mass set it on a stone wall so that I could photograph it.

    San Hipólito Velitas
    Vendors along the sidewalks sell every kind of St. Jude-related goods.  People carry these candles into the church to be blessed, and then carry them home to light their personal altars dedicated to the saint.

    San Hipólito Imagenes
    We visited many of the booths selling figures of San Judas.  The sizes range from about six inches high–like the ones at the left in the front row–to life size or larger. The seated figure just right of center represents Jesús Malverde, an 'informal' saint (one revered by the people but not a saint in the church).  Jesús Malverde, a Sinaloa legend, is also known as the 'narco saint', the 'angel of the poor', or the 'generous bandit'.  The green sign refers to the copitas (little goblets) filled with San Judas's seeds of abundance just above it.  Each goblet with seeds costs 10 pesos. That's approximately 60 US cents, at today's exchange rate.

    San Hipólito Velitas 2
    Feeling like your world is standing on its head?  You might want to try a chat with St. Jude.

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

  • Las Apariencias Engañan :: Appearances Deceive :: Casa Museo Frida Kahlo

    This article was originally published in 2012, shortly after the Casa Museo Frida Kahlo mounted the exhibit titled Las Apariencias Engañan.  Due to overwhelming demand, the exhibition continues to be open and the article bears repeating. 

    Frida de Niña con Muñeca
    Magdalena Carmen Frida Kahlo y Calderón, age three or four, and friend.  Photo by her father, Guillermo Kahlo.

    Which is the Frida Kahlo who most touches your imagination?  The innocent toddler in her beribboned shoes? 

    Frida de Tehuana detalle
    The iconic self-portrait dressed as a Tehuana (woman from Oaxaca's Isthmus of Tehuantepec)?

    Frida July 2 1954
    The pain-wracked, alcoholic, drug-addicted, unadorned, exhausted Frida?  This photo was taken on July 2, 1954, at her last public appearance.  She (in her wheelchair), Diego Rivera, and a group of friends and colleagues marched in Mexico City to protest the involvement of the United States Central Intelligence Agency in the overthrow of Guatemala's president.  Frida Kahlo died on July 13, 1954.

    There was a time, and not too long ago, when I thought I understood the moments that these photos purport to reveal.  Photos and self-portraits are a record of life, just as black-and-white as the first and last of these three. Except–perhaps not.  Perhaps, as the on-going exhibit at Casa Museo Frida Kahlo is titled, las apariencias engañan.  Appearances deceive.  What we see is tricky.  Appearances are as fluid as blood in the veins, as liquor down the throat, as dye seeking fabric, as paint on a palette.  And as Anais Nin is alleged to have said, "We do not see things as they are.  We see things as we are."

    Frida Cartel Las Apariencias Engañan
    The original drawing used for the exhibit poster is part of Frida Kahlo's diary.

    When Frida Kahlo died, Diego Rivera insisted that the places in her home where the majority of her personal effects were stored (two bathrooms, some trunks and closets) be sealed for the following 50 years.  In 2004, under the close supervision of museum directors, workers knocked down bathroom walls and pried open long-locked doors.  They found literally thousands of items belonging to the couple, including more than 300 of Frida Kahlo's dresses, some of her jewelry, some hair ornaments, shoes, and orthopedic appliances.

    Frida Vestuario
    A few of the Oaxaca-style skirts and huipiles (blouses) from Frida Kahlo's closets and trunks, currently showing in Room 2 of the exhibit space.  If you are familiar with her paintings, you may recognize one or two.

    Frida Faldas Encaje
    Detail of encaje (lace) and other fabrics from the skirts shown second and third from the right in the above photo.

    Las Apariencias Engañan opened in late November 2012.  According to museum personnel, the exhibit  was to have been on display for approximately one year, during which time the mannequins' clothing was to have been changed every three to four months. Not only did these changes give the public an opportunity to see more of the 300 dresses found when the walls were knocked down, but long-stored delicate fabrics have not been subjected to the stress of their own weight as they are displayed.

    Frida Vestuario Tehuana
    The Tehuana headdress from the self portrait shown above.  Click on any photograph to enlarge it for a better view.

    The restoration period has lasted nearly eight years.  Despite the conditions under which Frida's clothing and other belongings were stored for 50 years, what we see is a marvel of both natural preservation and expert resurrection.  The mounting of the exhibit, supervised by curator Circe Henestrosa and mounted by prominent British architect and designer Doctor Judith Clark, stuns with its mix of the lovely, the grotesque, and the matter-of-fact.

    Frida Death Mask y Corsé de Yeso febrero 2008
    You may well be familiar with some of Frida's famous hand-painted plaster of Paris corsets, decorated with her fabled fantastical flowers, animals, and even the Communist hammer and sickle.  They are beautiful.  About five years ago, the museum's exhibit of the artist's night bedroom included both her death mask, wrapped in a rebozo, and a plaster of Paris corset.

    Frida Corsets Varios
    These three corsets suspended (by white ribbons meant to evoke bandages) from white-tile walls that are symbolic of the bathrooms where the items were found, are not beautiful to any eye.  They are what they are: early 20th century medical appliances meant to bind, to support, and inevitably to inflict pain on the wearer. 

    Frida Pair Black Shoes
    A pair of Frida's black suede shoes.  Srta. Maricarmen Rodríguez López, my personal guide to the exhibit, said, "People ask why Dr. Clark insisted that we mount these shoes showing the back rather than the pretty front with bows on the toes.  Look closer.  The right shoe has an elevated heel to compensate for the shortness of Frida's right leg."  Srta. Rodríguez also mentioned that the entire exhibit is designed to emphasize the disabilities that Frida suffered from the time she was a child of six, when she had polio which left her right leg thinner and shorter than the left.

    Frida Red Boot Pair to Prosthesis
    Frida's calf-high, crimson leather lace-up boot–the left boot, with its wedge heel, decorated with panels of Chinese embroidery and a bell on a ribbon (…rings on her fingers, bells on her toes…).

    Frida Prosthesis
    The right boot and prosthesis, quite literally the other side of the story.  Compare the wedge heel on this boot with the wedge on the other.  Due to gangrene, doctors were forced to amputate Frida's long-injured right leg in 1953.  

    The metal supports for this and other items in the exhibit symbolize the iron handrail that pierced her abdomen and uterus in the 1925 trolley-car accident in which she suffered other serious injuries: a broken spinal column, a broken collarbone, broken ribs, a broken pelvis, eleven fractures in her right leg, a crushed and dislocated right foot, and a dislocated shoulder.

    Frida Píes para qué los quiero
    Arguably the most famous page from Frida's diary: Pies para qué los quiero si tengo alas pa'volar. (Feet, what do I need them for, if I have wings to fly.)  Dated 1953 and painted just prior to the amputation of her right foot.

    Frida Hair Ornament
    From Frida's trunks, a hair ornament.  The tiara includes aluminum and textile flowers and green linen leaves.

    Frida de Mariposa
    Another hair ornament, in the form of a butterfly.

    Frida Collares
    Gold chokers and other necklaces.

    Frida Vestuario 2
    Who will see my brokenness, when the glory of my wardrobe hides my pain? In the exhibit, even the limbs of the mannequins resemble prostheses.

    Frida Gabinete
    A full cabinet of Frida's long-stored belongings: clothing, jewelry, shoes, even a pair of golden cat's-eye sunglasses came from the closets and trunks.

    Frida Los Angelitos RICCARDO TISCI
    Las Apariencias Engañan is intended to be a revolving, year-long exhibit.  Sponsored in large part by Vogue Magazine, as well as BMW, The Anglo Mexican Foundation, British Airways, The BBVA Bancomer Foundation, the Japan Foundation, Lasalle College of the Arts, Montblanc, the University of the Arts London, and Valentino Parfums, the exhibit also includes a roomful of newly created items of haute couture based very loosely on Frida's wardrobe.  This dress and jacket are by GQ's 2012 Designer of the Year Riccardo Tisci of Givenchy.  Still more designer dresses are by Costume National and Jason Wu, among the other couture houses involved in the show.

    Frida Diario Dibujo de Cirugías
    From Frida's diary: arrows point to all of the parts of her body where she had surgeries.  A tear falls from her right eye.  I asked Srta. Rodríguez, "But she never had surgery on her head…?"  "No, la flecha esa simboliza el daño psicológico…" ('No, that arrow represents the psychological damage.')  Although the drawing shows only a few arrows, Frida actually had 22 or more surgeries.

    Frida Kahlo chose her very Mexican wardrobe with extreme care.  Each item was designed to flatter this part, cover that part, hide the other part.  Under her embroidered and boldly colorful square-cut huipiles (in this instance, Oaxaca-style blouses), terrible leather-and-metal corsets were barely noticable to others.  A maimed foot, a withered leg, a missing leg?  Let the boots take center stage, let the lace-bordered skirts be a frothy smoke screen.  Don't attend to my limp, look at the wreath of flowers in my hair.  Pay no attention to this wheelchair, raise your eyes to my multiple gold necklaces, the bracelets on my arms, the rings on my fingers.

    The exhibit reveals in a way that a photo, an article online, or a biography cannot show how and why Frida Kahlo invented the appearance of festive health for herself.  The psychology that moved her to create this way of life and this wardrobe, the fractures (both physical and mental) that shaped her need for window dressing: all is apparent in the exhibit, and we see both the color and the shadow, the harsh reality and the fugue of fashion.  Frida stands naked before us, a human being rather than a souvenir.

    Las Apariencias Engañan has enjoyed such an enormous audience that it continues to be on exhibit at the Casa Museo Frida Kahlo.  Mexico Cooks! suggests that in order to buy tickets in a timely manner for the exhibition, you will want to arrive at the museum approximately one-half hour prior to the museum's opening time.  Otherwise, the wait to enter is often very lengthy.

    HOURS
    CLOSED MONDAYS
    Tuesday: 10:00 – 17:45 h 
    Wednesday: 11:00 – 17:45 h
    Thursday through Sunday: 10:00 – 17:45 h

    LOCATION
    Calle Londres #247
    Del Carmen, Coyoacán
    Mexico City, Mexico
    ___________________________________________________

    With profound thanks to Hilda Trujillo Soto (Directora Casa Museo Frida Kahlo), Patricia Cordero (Coordinadora de Difusión y Contenidos Digitales, Casa Museo Frida Kahlo), and Maricarmen Rodríguez López (Redes Sociales y Difusión, Casa Museo Frida Kahlo) for their time and effort in arranging a private guided tour of Las Aparencias Engañan for Mexico Cooks!.

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

     

  • Mexico Cooks!, Touring Off the Beaten Path

    Cristina Market Tour Pa?tzcuaro
    A November market tour in Pátzcuaro, Michoacán. I'm holding a mamey fruit.  The mamey's scientific name is poutería sapote.

    One of the great pleasures of my life is the number of tours Mexico Cooks! gives to lots of excited tourists.  Small, specialized tours are a joy to organize: the participants generally have common interests, a thirst for knowledge, and a hunger for–well, for Mexico Cooks!' tour specialty: food and its preparation.  Touring a food destination (a street market in Michoacán, an enclosed market in Guadalajara, a crawl through some Mexico City street stands, or meals in a series of upscale restaurants) is about far more than a brief look at a fruit, a vegetable, or a basket of freshly made tortillas.

    Tamal de Trigo Pátzcuaro 2012
    A Pátzcuaro street vendor holds out a partially unwrapped tamal de trigo (wheat tamal).  It's sweetened with piloncillo (Mexican raw sugar) and a few plump raisins, wrapped in corn husks, and steamed.  Taste?  It's all but identical to a bran muffin, and every tour participant enjoyed a pinch of it.

    Tours Donna and Adobe in Tzintzuntzan
    A tour planned to your specifications can lead you to places you didn't know you wanted to go, but that you would not have missed for the world.  Here, Donna talks with the man who makes these enormous adobe bricks.  He let her try to pick up the laden wheelbarrow.  She could barely get its legs off the ground!  He laughed, raised the handles, and whizzed away with his load.

    DF La Ideal 3
    Several times in recent years, small groups wanted to tour traditional bakeries in Mexico City.  The photo shows one tiny corner of the enormous Pastelería La Ideal in the Centro Histórico.  Just looking at the photo brings the sweet fragrances back to mind.  And never mind the taste of the delicious pastries!

    Tours Ramon and Annabelle Canova GDL Tianguis del Sol
    Ramon and Annabelle Canova wanted an introduction to how ordinary people live and shop in Guadalajara.  We spent a highly entertaining morning at the Tianguis del Sol, a three-times-a-week outdoor market in Zapopan, a suburb of Guadalajara.  Our first stop was for breakfast, then we shopped for unusual produce, fresh spices, and other goodies that the Canovas don't often see in their home town.  Annabelle said she felt right at home because so much of the style and flavor of this market was similar to what she experienced in the markets near her home town in the Phillipines.

    Ramon and Annabelle Karne Garibaldi GDL
    We went for comida (main meal of the day) to the original location of Guadalajara's Karne Garibaldi.  The restaurant does one thing–carne en su jugo (meat in its juice)–and does it exceptionally well.  The food is plentiful, delicious, and affordable.  The place is always packed, and usually has a line to get in!

    Tours Ramon and Annabelle Tejuinero Tlaquepaque
    Ramon wanted to try tejuino, a regional specialty in the Guadalajara area.  Mixed when you order it, the refreshing, lightly fermented drink is thickened with masa de maíz (corn dough) and served with a pinch of salt and a small scoop of lemon ice. 

    Recorrido Nopales Encimados
    Pillars of nopal cactus paddles, taller than a man, at Mercado de la Merced, Mexico City.   La Merced is the largest retail market in Mexico, if not in all of Latin America.  It's the ultimate market experience and just a partial tour takes the best part of a morning.  Comfortable walking shoes are a necessity–let's go!

    Mercado SJ Lechón
    A more intimate, up-close-and-personal Mexico City market tour takes us through the Mercado San Juan.  The San Juan is renowned for its gourmet selection of meats, fish and shellfish, cheeses, and wild mushrooms–among a million other things you might not expect to find.

    Bazar Sábado Pepitorias 2
    Pepitorias are a sweet specialty of Mexico's capital city.  Crunchy and colorful obleas (wafers) enclose sticky syrup and squash seeds.  Mexico Cooks!' tour groups usually try these at the Bazar Sábado in San Ángel.

    Tours Charming Woman and Piano Tapetes Morelia
    Lovely and fascinating people and events are around almost any Mexican corner.  The annual Festival Internacional de Música de Morelia opens every year with several blocks of carpets made of flowers.  Residents of Patamban, Michoacán work all night to create the carpets for the festival.  This piano is made entirely of plant material.  Enlarge any picture for a closer view.

    Tours FIMM Tapete Blanco y Rojo 2
    Entire flowers, fuzzy pods, and flower petals are used to create the carpets' ephemeral beauty and design; these carpets last two days at most. 

    Tours Rosalba Morales Bartolo con Tania Libertad Morelia 11-17-2012
    In November 2012, one of Mexico Cooks!' tours was dazzled by a special Morelia concert given by Tania Libertad.  With Tania is Rosalba Morales Bartolo, a fabulous traditional cook from San Jerónimo, Michoacán, who presented the artist with various handcrafted items from the state–including the lovely coral necklace and rebozo (shawl) that Tania is wearing.

    Tours Marvey on the way to Janitzio
    No matter where we start our tour and no matter what we plan together for your itinerary, a Mexico Cooks! tour always includes a terrific surprise or two, special memories to take home, and the thirst for more of Mexico.  Marvey Chapman had a wonderful time!  By all means come and enjoy a tour!

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

  • Textile Making in Mexico: An Overview of Tradition

    Paracho Contando Hilos 
    This weaver, using a back strap loom, creates a patterned fabric by counting threads.

    Twenty to thirty thousand years ago, early humans developed the first string, made with handfuls of plant fibers: they discovered that preparing thin bundles of plant material and stretching them out while twisting them together produced a fine thread. The ability to produce string and thread was the starting place for the development of spinning, weaving, and sewing. All three of those indigenous textile making traditions are still strong in today's Mexico.

    The fundamental aspects of hand weaving have remained unchanged for millennia. Webster defines a loom as "a frame or machine for interweaving yarn or threads into a fabric, the operation being performed by laying lengthwise a series called the warp and weaving in across this warp other threads called the weft, woof, or filling." Another definition, quite to the point, states: "A loom is the framework across which threads are stretched for the weaving of cloth."

    Backstrap Loom 2
    Using a back strap loom in Zinacantán, Chiapas.  Mexico Cooks!, 2008.  Click on any photo for a larger view.

    When the back strap loom was developed, it was easy to transport and simple to construct. One end of the loom was attached to a fixed point, like a tree trunk, and the other was a rod, which was held in place with a cord that passed around the waist of the weaver. By leaning back against the waist cord, the weaver could put tension on the warp threads and adjust tautness at will. The back strap loom is still used today by Native Americans in the southwestern part of the United States and by people in Central America and Mexico. The complexity of the work that can be created on this loom is limited only by the skill of the weaver, and the entire loom with the weaving in progress can be rolled up at any time and carried from place to place.

    Hanks of Wool Drying
    Hanks of naturally dyed wool, drying in the sun in Teotitlán del Valle, Oaxaca.

    In the culture of Mesoamerica (the region extending south and east from central Mexico to include parts of Guatemala, Belize, Honduras, and Nicaragua), clothing fabrics were quite diverse. In arid locations, plants such as yucca, agave cactus, and palm fibers were used for weaving. Where the climate permitted its cultivation, cotton was the chosen fiber. Cotton was grown in Mexico as early as 3000 B.C.–more than 5000 years ago.  Although cotton did not grow in the central region of the Aztec empire, the Aztecs obtained cotton from the peoples they conquered. At that time, only certain social classes were allowed to wear cotton clothing. Rabbit fur and feathers from exotic birds were woven into fabric to decorate luxurious clothing, while amate (bark paper) clothing was used for some ceremonial vestments. The clothing of lower social classes was made of much rougher fibers.

    Soul1backstrap 
    Everywhere in Mesoamerica, women wove using a back strap loom, and then sometimes embroidered fabrics and applied shells, precious stones, and silver and gold ornaments to the fabrics they wove. In the south of Mexico, women made weavings using ornamental stitches or, among the Maya, decorating fabric with thin braided ropes. 

    Fabrics woven in those ways were of the highest importance in early Mexican life. At times, fabrics were used as money. Each culture of Mesoamerica had deities who watched over those women who carded wool, spun thread, those who wove, and those who embroidered. At birth, a baby girl was symbolically initiated into the work of weaving, and upon her death, a woman was buried with the textile tools that she had used all through her life. Textile making was considered to be much more than a technique. It was a sacred gift bestowed on women by the gods.

    Taller de tejedor
    Seeds and other plant material are used to make natural dyes.  The basket on the right holds a wooden spindle and a hand carder for raw wool.

    Conquest by the Spanish and the continuing presence of the conquistadores changed the panorama of textiles in Mexico. During the time of colonization, new techniques of weaving, materials, designs and forms of dress arrived in the what was then called New Spain. Silks, wools, and the pedal loom needed to weave them were introduced. In addition, the Spanish brought a strong textile influence from Asia and Egypt. 

    Soul4bags 
    The richness, variety and liveliness of Mexican weaving are in large part derived from the fusion of these influences. Traditional Mexican indigenous clothing represents the union of the people, proud of their geographic and cultural origins. 

    In the February-March 2005 New Life Journal, author Lisa Lichtig wrote, "For women, the loom is the violin. Woven bags come in various sizes and colors and are used for carrying everything from food to sacred offerings. Each, however, is made with special woven designs that are signatures from the heart and the dreams of the weaver. 

    "In the process of learning to weave, the apprentice makes miniature weavings as offerings to the gods. When a girl leaves her offering, she may take one of the offerings left for that same god by another girl or woman. She takes the borrowed offering home and copies the design, and then returns the borrowed piece and leaves another one that she herself has made. This practice has been a means by which designs were distributed among Huichol women."

    Soul3huichbelt 
    When the Spanish came to the New World, they brought sheep, previously unknown to the indigenous peoples of Mexico. The natives quickly learned to shear, card, spin, and weave wool. They used native vegetable and mineral dyes to create the vibrant colors so crucial to their designs. Today, as indigenous people herd fewer and fewer sheep, acrylics have largely replaced wool in woven work. Very few weavers still know how to make and use the old dyes.

    Soul2huichbag

    The indigenous Zapotec are native to the state of Oaxaca, in southernmost Mexico. Many Zapotec are extraordinary rug weavers. The most famous Zapotec rug weaving center is Teotitlán del Valle, Oaxaca, a remote mountain village that has become well known everywhere in the world due to the traditional fine weaving done there. Despite its remote location, the world shows up on the doorsteps of Teotitlán del Valle to buy from the weavers. Rugs from the village are sold all over Mexico as well as in the United States and other countries.

    Rueca Detalle
    Detail of a rueca (spinning wheel) in Teotitlán del Valle.

    Before the arrival of the Spanish and their sheep, the Zapotecos had been cultivating and weaving cotton for several thousand years. Like the Huicholes, the Zapotecos quickly learned to card, spin, dye, and weave wool. They have used traditional vegetable and mineral dyes for centuries, although aniline (artificial) dyes came into use about 30 years ago. 

    Soul6zaprugs 
    The secrets of natural dyes are jealously guarded. They are extracted from a range of plant mineral and insect sources: indigo blue from the jiquilete plant, green from malachite copper, and the vibrant hues of the red from the world famous cochineal scale insect which lives on the nopal cactus. Dyes are hand-ground and hand mixed. 

    Buyer's Note: Some of Mexico's weavers have begun using artificial dyes due to the difficulty and expense of creating dyes with flowers, herbs, insects, and other natural materials.  Ask your rug dealer which dyes he uses. Discerning buyers and collectors insist on natural dyes. Be aware that if a dealer claims to use only natural dyes and the price of a rug you like seems too good to be true, his or her claim is probably not true.

    Soul5zaploom_2
    The Zapotec weavers of Teotitlán wove only on traditional back strap looms until the Dominican missionaries introduced harness looms in the 16th Century. Today, some Zapotec weavers like to create modern carpet designs based on the art of Diego Rivera, Pablo Picasso, or Max Escher. Others disagree. One weaver said, "Those are beautiful designs, but those designs are created by painters. I am a weaver, and my rugs are the traditional designs of my people." 

    Wool rugs from Teotitlán del Valle, if properly cared for, will last a lifetime whether you use them on your floors or hang them on your walls.  Mexico Cooks! would be delighted to take you to Teotitlán to meet the weavers.  

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

     

  • XIº Encuentro de Cocineras Tradicionales de Michoacán :: Fiesta y Comida en México: In Mexico, the Food’s the Party

    Baterie de Cuisine, James
    Ana Pellicer and James Metcalf's handmade–by their own hands–copper pots and pans–from their own kitchen–perfectly illustrate Maestra Pellicer's Saturday morning talk explaining the history and uses of copper in the kitchen.  By 1450 A.D., the Tarascan (Purépecha) kingdom in the state of Michoacán had become the most important center of pre-hispanic metalworking. Metallurgy played a significant role in the structure of political and economic power in the Tarascan Empire. 

    Encuentro Ana Pellicer Ponencia
    Although many people erroneously believe that Don Vasco de Quiroga brought copper work to Michoacán in the 16th century, the excavation and working of copper items predates Don Vasco's arrival by approximately 900 years. Copper was crafted for use in funeral practices, ornaments, and ritual items.

    Copper Malachite
    Malachite and copper.  Mtra. Pellicer, an internationally renowned copper sculptor, spoke about the connection between malachite and copper ore. She and her husband, the late James Metcalf, were instrumental in developing artisan copper work in Santa Clara del Cobre, Michoacán.  Santa Clara is the last home of Mexico's copper art.

    Encuentro Jurado
    A panel of highly knowledgeable judges concentrates on the presentation of a traditional dish. From left, this panel includes chef Martha Ortiz, restaurateur Roberto González Guzmán, Maestro Benjamín Lucas Ángel, and jefe de cocina Yuri de Gortari, among others.

    Encuentro Norma Alicia Urbina Blusa
    Norma Alicia Urbina Rangel, who lives in Uruapan, Michoacán, wore her most festive finery for the Sunday closing of the eleventh Encuentro de Cocineras Tradicionales.  Her hand-embroidered guanengo (traditional Purépecha blouse) features the Virgen María and Niño Dios on the front, back, and sleeves.  I asked her if she had made the blouse herself and she laughed. "Señora, my hand is skilled in the kitchen, not for embroidery.  I bought it."  For this Encuentro, Sra. Urbina competed in the category platillo de rescate ('rescued' dish–one that is now seldom prepared and is at risk of disappearing) with pescado seco capeado en salsa verde (battered dried fish in green sauce).

    Encuentro Yuri y Mundo Ponencia
    Edmundo Escamilla (left) and Yuri de Gortari, executive co-directors of the Escuela de Gastronomía Mexicana in Mexico City, gave an extraordinary talk about the conjunction of parties and food in Mexico.  The two men are a living treasure, repositories of culinary history, techniques, ingredients, art, tradition, folklore, and much, much more.  Authors of nine books, they were thrilled to participate in the Encuentro this past April.

    As always, Mundo and Yuri gave a marvelous talk, filled with facts, myths, folklore, and tremendous good humor. Beginning with a short history of the caste system in colonial New Spain, they taught us about the body's need for a daily ration of salt, which led to the word salario (sal+diario) (salary), the huge variety of tamales that continues to exist in Mexico (4,000!), and how tamales were prepared in pre-Hispanic days in this country: without fat of any kind, tamales were eaten to celebrate the New Year. 

    Encuentro Casta painting
    Casta (caste) painting from colonial New Spain.  This and many other paintings of the era reflect the importance that the Spanish gave to the mixture of races in the world they had conquered.  The Spanish caste system gave rise to ethnic shame in what was eventually to become Mexico.  The nomenclature of the mixes is long, and sometimes shocking to our 21st century sensibilities.  Click on any photograph to enlarge the image for a better view.

    Tamales de Zarzamora
    Tamales de zarzamora (blackberry), a sweet Michoacán specialty.

    When the Spanish arrived with pigs (think lard) and Catholicism, lard became part of many recipes for tamales: with the addition of lard to corn masa, the tamal became Christian, along with its indigenous cooks.  Bendito puerco, bendita manteca!  (Blessed pork, blessed lard!)

    Rosca morelia
    In Morelia every January 6, a giant-size Rosca de Reyes (Three Kings Bread) is dished up to hungry hordes.

    Mundo and Yuri pointed out that Christmas feasting includes a fusion of the indigenous Maya belief that corn is our actual flesh and bones, combined with the newly arrived and harvested Spanish wheat which forms the Communion host–in Catholic dogma, the actual body and blood of Christ, which believers (the spiritual body of Christ) consume.

    [youtube=://www.youtube.com/watch?v=rABJeZGNFNs&w=420&h=315] 
    After conclusion of the Sunday conferences and before the prizes were awarded for the XIº Encuentro de Cocineras Tradicionales de Michoacán, many of the cooks, jurors, and festival attendees danced for the sheer joy of it–as the crowd cheered, "Michoacán!  Michoacán!".  In Mexico Cooks!' video, historian Edmundo Escamilla dances with maestra cocinera Rosalba Morales Bartolo of San Jerónimo, Purenchécuaro, Michoacán. 

    The next edition of the Encuentro de Cocineras Tradicionales de Michoacán will take place on October 4, 5, and 6, 2014.  If you'd like to come with me to see it all, please let me know!  Mexico Cooks!' email address is patalarga@gmail.com.  

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