Category: Travel

  • In Honor of La Morenita: Morelia’s Annual Fiestas for Our Lady of Guadalupe

    Nuestra Señora de Guadalupe con Cacahuates
    Nuestra Señora de Guadalupe (Our Lady of Guadalupe, lovingly nicknamed La Morenita [the little brown woman]), caña (sugar cane), and fresh-roasted cacahuates (peanuts) are an annual combination in Morelia during the weeks from November 19 until the last minutes of the night of December 12, Our Lady of Guadalupe's feast day.  The Fiesta de Nuestra Señora de Guadalupe is one of the most important religious festivals in all of Mexico, celebrated in every home and every town, in every church and every heart.

    Pelando Caña
    Hundreds of tons of caña (sugar cane) are hand-peeled with flashing steel machetes for your eating pleasure. Every year, more than 400 vendors set up food stands, trinket stands, and booths filled with religious articles in Morelia's Jardín Morelos, on Avenida Tata Vasco, and along the Calzada Fray Antonio de San Miguel leading to the Santuario de Guadalupe.  Brightly colored children's rides and games illuminate the evening hours in the park; the fragrance of grilling meat competes with the deep smell of roasting peanuts, and the whir of the cotton candy machine pairs up with the rhythmic whack-whack-whack of the caña-cutting knife.

    Partiendo Caña
    Long sugar canes are fibrous and tough, but hand-chopped with a huge knife into bite-size pieces, caña is easy to chew.  Munch a piece until the sweet juice is gone, then discard the mouthful of straw-like fibers that are left.  Munch another, it's addictive.

    Caña con Chamoy y Chile
    A bed of freshly sliced oranges and a pile of sliced caña con chamoy make a mouth-puckering, refreshing snack.  Chamoy is a sour fruit brine that's popular for its flavor combination of vinegar, salt, and sweet fruit.

    Home-made Peanut Toaster con Carbón
    This roaster toasts about seven kilos (15 pounds) of raw cacahuates (peanuts) at a time.  The family that operates this stand had the roaster made from an oil drum, along with a metal box on legs to hold the fuel.  One of the family members turns the handle (to the left in the photo) to make sure the peanuts toast evenly, without burning. 

    Carbón
    The heat for the peanut roaster comes from carbón, Mexico's real-wood charcoal–they're not "briquets" from commercial bags!

    Toasted Fava Beans
    Raw habas (fava beans) are toasted by the same method.  Roasted habas and cacahuates are sold unsalted.

    Extractor de Jugo de Caña
    Here's a juice extractor to make you a glass of super-fresh and sweetly delicious jugo de caña (sugar cane juice).  One operator inserts the long sugar canes through the back of the dark metal rollers while another turns the handle on the wheel at the left of the photo.

    Jugo de Caña
    The juice pours onto the slanted tray, down the spout, and into your waiting plastic cup.  A 12-ounce cup of hand-squeezed juice costs ten pesos–less than one United States dollar.  

    Plato de Tacos
    Do you need some real food?  Try made-to-order tacos at one of the stands in Plaza Morelos.  The bottom pair are b
    istec
    (chopped grilled beef), the top two are carne de cerdo al pastor (marinated pork cooked on a vertical spit).  A squeeze of lime, a pinch of salt, and a sprinkle of minced cilantro and onion (and of course a spoonful of the hottest salsa you can tolerate) make these tacos delicious.

    Pambazos y Enchiladas
    Maybe pambazos, enchiladas placeras, or taquitos are more to your taste.  Everything at this stand is cooked to order on an anafre (brazier).  Mexico Cooks! is partial to a good pambazo: it's a sandwich made from an individual-sized loaf of dense white bread, sliced open and dipped in enchilada sauce, filled with picadillo (meat/potato/carrot hash), fried till the bread is just slightly crisp on the outside, and topped with shredded lettuce, diced fresh tomatoes, minced onions, grated Mexican cheese, and a salsa muy picante (really spicy salsa). 

    Pinche Crisis
    The sign asks, "What blankety-blank crisis?"  The bags of caña that this dealer offered continued at last year's price: 10 pesos.  The world economic situation has deeply affected Mexico, but nothing stops a party!

    Corn Dogs and Chips
    Mexico has a real 'thing' for corn dogs.  Here in Mexico, they're fair (as in county fair!) food, just like they are in the United States.  They make quite a switch from a traditional pambazo, no?

    Fresas Bilingües
    For dessert, local strawberries flash frozen in Zamora, Michoacán, are partially thawed and served with cream.  You can see that the cartons are labeled both 'fresas' and 'strawberries' (for the English-language market; strawberry export is an enormous business in Michoacán.  Duero is the name of the strawberry packing company, as well as the name of the Michoacán river that runs through Zamora.

    Dulces A Granel
    Take home a bag of candies.  Pick the candy you prefer–tiny mint chocolate eggs, crisp-coated lunetas of chocolate, sweet and tart buttons, gummy worms or bears or frogs, and a dozen more choices– and buy as little or as much as you like.

    Niño Vestido de Indito y Su Mamá
    It's traditional for both adults and children to dress in 16th Century indigenous clothing during these December fiestas.  This beautiful baby wears painted bigotes (moustache), a tiny poncho, a sombrero de paja (straw hat), and a bright pañuelo (handkerchief scarf), all in honor of San Juan Diego, who first saw and talked with Nuestra Señora de Guadalupe in the chilly mid-December of 1531.  Read here to learn the rest of her miraculous story. 

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

  • Lo Que Se Ve en el Crucero: What You See at the Intersection

    Crucero Payaso y Conejo
    Click to enlarge the photo and see the bunny in the box at the clown's feet.  While the clown works the street, the bunny hops from lane to lane and back to the safety of its box.  It's very well trained–but just for this one trick.

    Mexico calls its under-the-radar businesses 'informal commerce'.  These very individualized businesses include a lot of ambulatory salespeople, service people, and curbside entertainment.  You'll see them working in every city: windshield cleaners, fire eaters, balloon vendors, candy and fruit sellers, jugglers, and people doing anything that someone else might pay to buy or see.  In these difficult times of la crisis económica (no translation needed, right?), more people than ever are squeezing a living out of tips from drivers and passengers in cars stopped at any traffic light.

    Crucero Mesitas
    "Don't take my picture, take a picture of these folding lap tables I'm selling.  Don't you want to buy one for yourself?"  Click any photo on Mexico Cooks! to enlarge it for a better view.

    Organ Grinder (Cilindrero)
    Cilindrero (organ grinder) in the Centro Histórico (historic center).  Mexico Cooks! has seen three or four of these late 19th Century delightful hand organs here in Morelia, plus another dozen or more in Mexico City.  The guys who play the cilindros in Morelia are part of the Mexico City group.

    Crucero Plomero
    Got a leak?  Although this pickup is parked every day at a nearby busy corner, Mexico Cooks! has never seen the driver.  Just call the number!

    Crucero Edecán con Avisos
    Young women who work distributing advertising, handing out free samples, or simply acting as living decor for any event are called edecanes.  The word comes from the French aide-de-camp.  The lovely Señorita Promo Tip's passed a free promotional newspaper through the window of my car.

    Crucero Banderas
    During September's Fiestas Patrias (Independence Day celebrations), flag sellers rolled their colorful carts to hundreds of local intersections.  Due to la crisis económica, sales of flags and other Independence Day souvenirs were very slow this year.  Right now, few people have enough money for small luxuries like these.

    Crucero Malabarista Pintada
    Every visible surface of his body is painted silver and he juggles flaming batons on a 12-foot ladder while you wait for the light to change.  Just before the green light, he passes through the lanes of traffic to collect a propina (tip) from those who care to give him one. 

    Crucero Helato Bonice
    This young man is selling BonIce brand frozen fruit pops, not far from the street in Morelia where Mexico Cooks! lives.

    Crucero Rosas
    Take home roses for your sweetie, 40 pesos the dozen–about $3.00USD, at the current exchange rate.

    Crucero Payaso
    Mexico Cooks!
    ' favorite Morelia payaso de semáforo (street clown)!

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


  • VI Encuentro de Cocina Tradicional de Michoacán: Sixth Annual Traditional Michoacán Food Festival

    La Casona Evento Taco Nexpa
    Tostada Nexpa, opening course at the gala comida (main meal of the day) for dignitaries at the VI Encuentro de Cocina Tradicional de Michoacán (Sixth Annual Festival of Traditional Michoacán Cuisine).

    La Casona Evento Atápakua de Verduras
    Atápakua de verduras
    (creamy vegetable soup) and a miniature corunda wrapped in a corn leaf, second course at the festive comida.

    The VI Encuentro de Cocina Tradicional de Michoacán began on Friday, December 4, with a full day of academic conferences.  During the course of the day, some of Mexico's top gastronomic experts spoke on topics ranging from the need to safeguard and promote Mexico's traditional cuisines to the importance of the teachings of Mexico's grandmothers.  Among the speakers were Dra. Gloria López Morales (Mexico City), Lic. Olivia González (Querétaro), Inga. Magda Choque Vilca (Jujuy, Argentina), and Maestro Julián Estrada (Colombia).

    La Casona Evento Platillo Fuerte
    The third course included (center) duck, locally hunted at Lake Pátzcuaro and prepared in salsa de chile guajillo; (left) Uruapan-farmed rainbow trout, covered in coconut and bathed in salsa de aguacate;  and (right) turkey in salsa de manchamanteles (tablecloth-stainer), as served at traditional regional parties held on the day after a wedding.

    Dra. Rubí Silva of Restaurante Los Mirasoles and Chef Lucero Soto Arriaga of Restaurante LU–two extraordinary Morelia restaurants serving regional Michoacán alta cocina mexicana (Mexican haute cuisine)–prepared an extraordinary menú de degustación (tasting menu) for participants' midday comida.

    La Casona Evento Uchepo de Leche
    Uchepo de leche de elote tierno (sweet corn tamal with locally-grown and prepared mermelada de zarzamora (blackberry marmalade)–just one of the banquet's desserts.

    Mexico Cooks!, once again in eager attendance at the annual
    all-Michoacán traditional food festival, was honored and humbled to be
    invited to participate as a judge for the 2009 culinary competitions.  The competition cooking began early on Saturday morning, with judging for all categories starting at about noon.  Assigned to judge traditional breads as well as candies and preserved fruits, Mexico Cooks! was glad to accompany a team of Mexico's finest chefs and food experts in making the rounds of the contestants in these categories.

    Dulces Pirámide de Higos
    Such a sacrifice in the name of research! This pyramid of preserved figs was one of the visual highlights of the sweets judging.

    We judges were instructed to concentrate on the following categories for sweets:

    • tradition
    • use of basic ingredients from the region
    • techniques of preparation
    • techniques of preservation
    • presentation
    • flavors
    • the cook's innovations or personal touches

    Dulces Tejocotes
    Tejocotes en almibar (tiny crab apple-type fruit preserved in syrup) looked so beautiful in their cazuela de barro (clay cooking vessel).  Tejocotes are in season in the winter.  They're traditionally preserved in syrup or used as one of the many fruits in ponche navideño (Christmas punch).

    Dulces Atole de Plátano
    Patricia de los Santos de la Cruz from Michoacán's westernmost coastal city, Lázaro Cárdenas, won the prize for the best sweet for her atole de plátano (thick drink made of ripe plantains).  Made with coconut milk and very ripe plantains, this traditional atole, which contains no sugar or preservatives, could be either drunk from a cup or eaten with a spoon for dessert.  We judges were delighted with its delicious flavor and smooth consistency. 

    For judging the bread category, we used the following criteria:

    • tradition
    • techniques of preparation
    • texture
    • flavor
    • the cook's innovations or personal touches

    Pan Quesadillas de Cajeta
    A close contender for top honors in the bread category, these traditional quesadillas de miel de piloncillo (pastry with brown sugar syrup) are made by Sra. María Dolores Ocampo in Santa Ana Maya, Michoacán.  She's the third generation of her family who bakes these crisp-crusted sweets, preparing them every other day.  She told us that if we wanted to take some home, she would package them for us with the syrup in a separate bag so they wouldn't get soggy.

    Pan Empanadas
    Beautiful folded pan dulce sprinkled with sugar made a marvelous visual impression but left something to be desired in its taste and texture.

    Pan de Anís
    Sr. Juvenal Acuña Baltierra brought a number of breads to the festival from his Chilchota bakery, Panadería La Favorita.  We judges tasted a bit of each variety, but the minute we tried his pan de anís (anise bread, pictured at right in the photo) we knew what the bread category winner would be.  Richly flavored with anise, sweet with piloncillo and with a texture both dense and chewy–but not heavy–this entry jumped out at all of us.  It scored a big TEN (the best) in every judging class.  

    The other judging categories included moles, atápakuas, and corundas.  We 26 judges managed to pick winners in every category, but it was a difficult job.  The traditional cooks and bakers of Michoacán are marvelously talented and richly deserve the preservation efforts being extended to their art.  One of the conference speakers, Maestra Jiapsy Arias, said it best: "La cocina se debe de preservar igual que cualquier pirámide."  ('The kitchen must be preserved, just like any pyramid.')

    We look forward to having you with us next December in Morelia for the seventh annual conference!

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

  • Mexico Cooks!: A Backward Glance at 2009

    Tamales
    Mexico Cooks! started 2009 with a bang, offering tamales and rosca de reyes to celebrate the New Year.

    Cazuela
    In February, we purchased this gorgeous cazuela (large clay cooking vessel) at Tzintzuntzan's annual fiestas patronales (patron saint's festivities).

    Plato Capirotada
    We ate delicious capirotada (bread pudding), a Lenten specialty unique to Mexico, in March.

    Cocina Museo
    The kitchen at Pátzcuaro's Museo Regional de Arte Popular (Regional Popular Arts Museum) is one of our all-time favorite displays.

    Billete de 20
    The spring arrival of the infamous AH1N1 influenza virus shocked Mexico and the world.  Suddenly, everyone on the street was wearing a protective tapaboca (surgical-style mask).

    Nuestra Señora del Rancho
    June took Mexico Cooks! to Rancho Casa Luna in San Miguel de Allende for a marvelous weekend of cooking with friends.

    Tortas El Chile 4 Use for MC
    Our culinary research assignment for July: Morelia's homage to Guadalajara's signature snack, the famously spicy torta ahogada (drowned sandwich).

    Reirse Mucho
    Mexico Cooks! met the delightful Doña Felícitas and her family at Morelia's Mercado Nicolás Bravo in August.

    Chile En Nogada etc
    In September, Restaurante LU, part of Morelia's Hotel Best Western Casino, offered Mexico Cooks! a chance to try the new menú bicentenario (bicentennial menu).  Mexico celebrates its 200th anniversary during all of 2010.

    Lila Concert 6
    Lila Downs captivated Mexico Cooks! and all of Morelia in October.

    Bici Panteón
    Noche de Muertos in Tzintzuntzan's cemetery.  We dedicated the entire month of November to information about and photos of the Day of the Dead.

    Frijoles y Chiles Sartén
    Frijolitos refritos (refried beans) and how to prepare them–along with some traditional Michoacán recipes for your kitchen–highlighted December.

    Come along with Mexico Cooks! for the year 2010!  You'll discover as many new caminos de México (pathways of Mexico) as we can fit into every month.  We look forward to having you with us.

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


  • Feliz Navidad y Próspero Año Nuevo: Merry Christmas and Happy New Year

    Niño Dios Navidad 2009
    May every moment of the year to come be filled with the joys of all you hold dear.

    Happy holidays from Mexico Cooks!.

  • Piñatas!

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

    Among clean ollas de barro (clay pots), plastic receptacles filled with engrudo (flour/water paste), and colorful, neatly stacked rounds of papel de china (tissue paper), Sra. María Dolores Hernández (affectionately known as Doña Lolita) sits on an upturned bucket.  She'll celebrate her 80th birthday on December 24, and she still lights up–just like a Christmas tree–when she talks about her business and her life.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

     

  • The Heart of Mexico: Our Lady of Guadalupe

    Originally published on December 8, 2007, this story of Nuestra Señora de Guadalupe (Our Lady of Guadlupe) has been one of the most-read articles on Mexico Cooks!. 

    The new Basílica de Nuestra Señora de Guadalupe (Our Lady of Guadalupe), built between 1974 and 1976, is one of the most-visited religious sites in the world.

    My head was whirling with excitement at 7 AM last New Year's Day. I was
    in a taxi going to the Guadalajara airport, ready to catch a flight to
    Mexico City. Although I had lived in the Distrito Federal
    (Mexico's capitol city) in the early 1980s, it had been too many years
    since I'd been back. Now I was going to spend five days with my friends
    Clara and Fabiola in their apartment in the southern section of the city.
    We had drafted a long agenda of things we wanted to do and places we
    wanted to visit together.

    Old_basilica
    The old Basílica was finished in 1709.  It's slowly sinking into the ground.  You can easily see that it is not level.

    First on our list, first on every list of everyone going to Mexico
    City, is the Basílica of Our Lady of Guadalupe, the heart of the heart
    of Mexico. When I chatted with my neighbors in Ajijic about my upcoming
    trip, every single person's first question was, "Van a la Villa?" ("Are you going to the Basílica)" 

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

    Basílica Interior
    The interior of the new Basílica holds 50,000 people.

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

    Click here to see: List of Pilgrimages, December 2006
    There are often 30 Masses offered during the course of a single day,
    each Mass for a different group of pilgrims as well as the general
    public. 

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

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

    Some of you may not know the story of Our Lady of Guadalupe.  For all
    of us of whatever faith who love Mexico, it's
    important to understand the origins of the one who is the Queen, the
    Mother, the beloved guardian of the Republic and of all the Americas.
    She is the key to understanding the character of Mexico.  Without
    knowing her story, it's simply not possible to know Mexico.  Indulge me
    while I tell you.

    Tilma

    On Saturday, December 9, 1531, a baptized Aztec Indian named
    Juan Diego set out for church in a nearby town. Passing the pagan
    sacred hill of Tepeyac, he heard a voice calling to him. Climbing the
    hill, he saw on the summit a young woman who seemed to be no more than
    fourteen years old, standing in a golden mist.

    Revealing herself as the "ever-virgin Holy Mary, Mother of God" (so the
    Christian telling of the story goes), she told Juan Diego not to be
    afraid.  Her words?  "Am I not here, who is your mother?"  She
    instructed him to go to the
    local bishop and tell him that she wished a church for her son to be
    built on the
    hill. Juan did as he was instructed, but the bishop did not believe
    him.

    On his way home, Juan climbed the sacred hill and again saw the
    apparition, who told him to return to the bishop the next day. This
    time the bishop listened more attentively to Juan's message from Mary.
    He was still skeptical, however, and so asked for a sign from Mary.

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

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

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

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

    Juan Diego's tilma is preserved behind bulletproof
    glass and hangs twenty-five feet above the main altar in the basilica.
    For more than 475 years the colors of the image have remained as bright
    as if they were painted yesterday, despite being exposed for more than
    100 years following the apparition to humidity, smoke from church
    candles, and airborne salts.

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

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

    OLG Statues
    Nuestra Señora de Guadalupe statues of all sizes are for sale at the Basílica.

    Clara, Fabiola, and I took the Metro and a microbus to La Villa, a
    journey of about an hour from their apartment in the south to the far northern part
    of the city. We left the bus at the two-block-long bridge that leads to
    the Basílica and decided to take a shopping tour before entering the
    shrine. The street and the bridge are filled chock-a-block with booths
    selling souvenirs of La Villa. Everything that you can think of (and
    plenty you would never think of) is available: piles of t-shirts with
    the image of the Virgin of Guadalupe and that of Juan Diego, CDs of
    songs devoted to her, bandanna-like scarves with her portrait, eerie
    green glow-in-the-dark figurines of her, key chains shaped like the
    Basílica, statues of her in every size and quality, holy water
    containers that look like her in pink, blue, silver, and pearly white
    plastic, religious-theme jewelry and rosaries that smell of rose
    petals, snow globes with tiny statues of La Guadalupana and the kneeling Juan Diego that are dusted with stars when the globes are shaken.

    Photo Recuerdo Visita a la Basílica
    You can have your picture taken as a memento of your visit to the Virgin.

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

    Tattoo
    The virgin's image is everywhere.

    Is it tacky? Yes, without a doubt. Is it wonderful? Yes, without a
    doubt. It's the very juxtaposition of the tourist tchotchkes with the
    sublime message of the heavens that explains so much about Mexico. I
    wanted to buy several recuerdos
    (mementos) for my neighbors in Ajijic and I was hard-pressed to decide
    what to choose. Some pilgrims buy before going into the Basílica so
    that their recuerdos can be blessed by a priest, but we decided to wait until after visiting the Virgin to do my shopping.

    John_paul_ii_celebrates_mass
    Pope
    John Paul II loved Mexico, loved Our Lady of Guadalupe, and visited the
    country five times during his tenure as pope.  Here he celebrates Mass
    at the new Basílica.

    The present church was constructed on the site of the 16th-century Old
    Basílica, the one that was finished in 1709. When the Old Basílica
    became dangerous due to the sinking of its foundations, a modern
    structure called the new Basílica was built nearby. The original image
    of the Virgin of Guadalupe is now housed above the altar in this new
    Basílica.

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

    Procession_into_basilica_2
    One of the many processions that constantly arrive from cities and towns all over Mexico and the Americas.

    We entered the tall iron gates to the Basílica atrium. It was still
    early enough in the day that the crowds weren't crushing, although
    people were streaming in. Clara turned to me, asking, "How do you feel,
    now that you're back here?"

    I thought about it for a moment, reflecting on what I was experiencing.
    "The first time I came here, I didn't believe the story about the
    Virgin's appearance to Juan Diego. I thought, 'Yeah, right'.  But the minute I saw the tilma
    that day, I knew—I mean I really knew—that it was all true, that she
    really had come here and that really is her portrait." We were walking
    closer and closer to the entrance we'd picked to go in and my heart was
    beating faster. "I feel the same excitement coming here today that I
    have felt every time since that first time I came, the same sense of
    awe and wonder." Clara nodded and then lifted her head slightly to
    indicate that I look at what she was seeing.

    Family_on_knees
    Faith.

    I watched briefly while a family moved painfully toward its goal. The
    father, on his knees and carrying the baby, was accompanied by his wife
    and young son, who walked next to him with his hand on his shoulder.
    Their older
    son moved ahead of them on his knees toward an entrance of the
    Basílica. Their faith was evident in their faces. The purpose of their
    pilgrimage was not. Had the wife's pregnancy been difficult and was
    their journey one of gratitude for a safe birth? Had the baby been born
    ill? Was the father recently given a job to support the family, or did
    he desperately need one? Whatever the reason for their pilgrimage, the
    united family was going to see their Mother, either to ask for or to
    give thanks for her help.

    Clara, Fabiola, and I entered the Basílica as one Mass was
    ending and another was beginning. Pilgrims were pouring in to place
    baskets of flowers on the rail around the altar. The pews were filled
    and people were standing 10-deep at the back of the church. There were
    lines of people waiting to be heard in the many confessionals.

    We stood for a bit and listened to what the priest was saying. "La
    misa de once ya se terminó. Decidimos celebrar otra misa ahora a las
    doce por tanta gente que ha llegado, por tanta fe que se demuestra"

    ("The Mass at eleven o'clock is over. We decided to celebrate another
    Mass now at 12 o'clock because so many people have arrived, because of
    so much faith being demonstrated.")

    Indeed, this day was no special feast day on the Catholic calendar.
    There was no celebration of a special saint's day. However, many people in
    Mexico have time off from their work during the Christmas and New Year
    holidays and make a pilgrimage to visit la Virgencita.

    Tilma 2-08
    The framed tilma hangs above the main altar in the new Basílica.

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

    When I visited several years ago, there were only two moving
    sidewalks. Behind them was space for the faithful to stand and reflect
    or pray for a few minutes. Today's crush of visitors has required that
    the space be devoted to movement rather than reflection and rest.

    Bent_crucifix_1921
    We walked to the back of the Basílica to look at a large bronze
    crucifix exhibited in a glass case. The crucifix, approximately 3 feet
    high, is bent backward in a deep arch and lies across a large cushion.
    According to the placard and the photos from the era, in 1921 a bouquet
    of flowers was placed directly on the altar of the Old Basílica beneath
    the framed tilma.
    It was later discovered that the floral arrangement was left at the
    altar by an anarchist who had placed a powerful dynamite bomb among the
    flowers. When the bomb detonated, the altar crucifix was bent nearly
    double and large portions of the marble altar were destroyed.
    Nevertheless, no harm came to the tilma and legend has it that the crucified Son protected his Mother.

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

    Rose
    Jackson and Perkins created the Our Lady of Guadalupe hybrid floribunda rose.

    We stopped in some of the enclosed shops at sidewalk level and then
    continued over the bridge through the booths of mementos. After I
    bought the gifts, we moved away to hail a taxi. My mind was still in
    the Basílica, with our Mother.

    Sanctuario_de_guadalupe_morelia
    Today, December 12, the tiny and gloriously beautiful Santuario de Nuestra Señora de Guadalupe in Morelia, Michoacán, will be in full fiesta.
    Her feast day falls on December 12 each year.  Think about her just
    for a moment as you go about your day.  After all, she's the Queen of
    Mexico and the Empress of the Americas.

    Glossary of Loving Terms for Nuestra Señora de Guadalupe
    La Morenita The Little Dark-Skinned Woman
    La Guadalupana The Guadalupan Woman
    La Reina de México The Queen of Mexico
    La Paloma Blanca The White Dove
    La Emperatriz de las Américas The Empress of the Americas

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

    • From
      the Centro Histórico (Historic Downtown) take Metro Line 3 at Hidalgo
      and transfer to Line 6 at Deportivo 18 de Marzo. Go to the next
      station, La Villa Basílica. Then walk north two busy blocks until
      reaching the square.
    • From the Hidalgo Metro station take a microbus to La Villa.
    • From Zona Rosa take a pesero (microbus) along Reforma Avenue, north to the stop nearest the Basílica.
    • Or take a taxi from your hotel, wherever it is in the city. Tell the driver, "A La Villa, por favor. Vamos a echarle una visita a la Virgencita." ("To the Basílica, please. We're going to make a visit to the little Virgin.") 

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

  • Frijolitos Refritos, Estilo Mexico Cooks! (Refried Beans, Mexico Cooks! Style)

    San Cristóbal Beans
    Some of the many varieties of beans for sale at the daily indigenous market in
    San Cristóbal de las Casas, Chiapas.  The metal cup measures one kilo.

    The Spanish word frijol is a bastardization of ancient Spanish frisol, which itself is a rendering of the Catalán word fesol–which comes from the Latin scientific name–are you still with me?–phaseolus vulgaris.  Is that more than you wanted to know about bean nomenclature? 

    Here's yet another little bit of Mexican bean esoterica: in Mexico, when you go to the store or the tianguis (street market) to buy beans, you are buying frijol.  When you prepare the frijol at home, the cooked beans become frijoles.  That's right: raw dried beans in any quantity: frijol.  Cooked beans, frijoles.  If you ask a tianguis vendor for a kilo of frijoles, he could rightfully send you to a restaurant to make your purchase.

    Olla y Frijol
    The simple utensils you need to cook dried beans: an olla de barro (clay pot) and a strainer.  These pale yellow, long-oval beans are frijol peruano (Peruvian beans, or phaseolus vulgaris), the most commonly used bean in the Central Highlands of Mexico.

    Mexico Cooks! loves beans.  In our kitchen, we prepare about a pound of dried beans at a time.  After cooking, this is enough frijoles de la olla
    (cooked-in-the-pot beans) to serve, freshly cooked, for a meal or
    two.  We freeze the rest of the cooked beans in five or six two-portion size
    plastic sandwich bags.  Cooked beans and their pot liquor freeze very well.

    Piedritas
    I found this little batch of rocks, discolored or very wrinkled beans, and other garbage in the half-kilo of frijol that I cooked yesterday. 

    Beans are very easy to cook.  First, pick carefully through your beans.  Even if you buy bulk beans or commercially packaged dry beans at a
    modern supermarket, be certain to pick through them and discard any
    beans that look badly broken, discolored, or wizened, as well as any
    small rocks.  You may also find pieces of straw, pieces of paper, and
    other detritus in any purchase of beans.  Put the cleaned beans in a strainer and wash well under running water. 

    To soak, or not to soak?  Some folks recommend soaking beans for up to 24 hours to shorten their cooking time, but Mexico Cooks! has tried both soaking and not soaking and has noticed that the cooking time is about the same either way.  We never soak.  You try it both ways, too, and report back with your findings.

    Epazote
    Epazote (wormweed) growing in a maceta (flower pot) on our terrace.  Just before turning on the fire to cook the beans, Mexico Cooks! adds two sprigs of epazote, just about this size, to the pot of beans and water.  The strong, resinous odor of the herb absorbs almost entirely into the beans, giving them a mild flavor punch and, some say, diminishing flatulence.  

    Frijol y Agua
    My olla de barrlo (clay bean pot) holds about a half kilo of frijol plus enough water to cook them.  You can see the light glinting
    off the water line, just below the top part of the handle.  If you
    don't have an olla de barro, a heavy metal soup pot will do almost as well.  The clay does impart a subtle, earthy flavor to beans as they cook.

    Over a high flame, bring the pot of beans to a full, rolling boil.  Turn the flame to a medium simmer and cover the pot.  Allow the beans to cook for about an hour.  At the end of an hour, check the water level.  If you need to add more water, be sure that it is boiling before you pour it into the bean pot; adding cold water lowers the cooking temperature and can cause the beans to toughen.  Continue to cook the beans at a medium simmer until, when you bite into one, it is soft and creamy.  The pot liquor will thicken  slightly. 

    Now's the time to salt your beans–after cooking, not before and not during.  We use Espuma del Mar (Mexican sea salt from the state of Colima) for its wonderful sweetly salty flavor, but any salt will do.  Add a little less salt than you think is correct–you can always add more later, and you don't want to oversalt your beans.

    If you live in the United States or Canada, you'll want to order the fabulous heritage dried beans sold by Rancho Gordo.  Rancho Gordo's owner, my friend Steve Sando, has nearly single-handedly brought delicious old-style beans to new popularity in home and restaurant kitchens.  If you've tasted ordinary beans and said, "So what?", try Rancho Gordo beans for a huge WOW! of an eye opener.

    Mexico Cooks! likes frijoles de la olla (freshly cooked beans, straight from the pot) with a big spoonful of salsa fresca (chopped tomato, minced onion, minced chile serrano, salt, and roughly chopped cilantro).  Sometimes we steam white rice, fill a bowl with it, add frijoles de la olla and salsa fresca, and call it comida (main meal of the day).  

    Manteca y Chiles
    Chiles serranos and manteca (lard)for frijoles refritos estilo Mexico Cooks!.

    For breakfast, Mexico Cooks! prepares frijoles refritos (refried beans).  Served with scrambled eggs, some sliced avocado, and a stack of hot tortillas, they're a great way to start the morning. 

    Here's some more bean trivia: frijoles refritos doesn't really mean 'refried' beans.  Mexican Spanish often uses the prefix 're-' to describe something exceptional.  'Rebueno' means 'really, really good'.  'Refrito' means–you guessed it–well-fried.

    Manteca y Chiles Dorados
    Melt about a tablespoon of manteca (lard) in an 8" frying pan.  Split the chiles from the tip almost to the stem end.  Fry the chiles until they are blistered and dark brown, almost blackened.  To prevent a million splatters, allow to cool a bit before you add the beans to the pan.

    Frijoles Refritos Estilo Mexico Cooks! (Refried Beans, Mexico Cooks! Style)
    Serves six as a side dish

    3 cups
    recently-cooked frijoles peruanos
    1 or 2 chiles serrano, depending on your heat tolerance
    1 or 2 Tbsp lard or vegetable oil—preferably lard and definitely NOT olive oil
    Bean cooking liquid
    Sea salt to taste

    Melt the
    lard in an 8-inch skillet.  Split the
    chile(s) from the tip almost to the stem end and add to the melted lard.  Sauté over a medium flame until the chile is
    dark brown, almost black. 

    Lower the
    flame and add the beans and a little bean liquid.  When the beans begin to simmer, mash them and
    the chile with a potato or bean masher until they are smooth.  Add more liquid if necessary to give the
    beans the consistency you prefer.  Add
    sea salt to taste and stir well.

    Frijoles y Chiles Sartén
    Leave the melted lard and the chiles in the frying pan and add the beans and some pot liquor.  Bring to a simmer over low heat.  When the beans are hot, start mashing them with a potato or bean masher.  Mash the chiles, too.

    Medio Machucado
    These beans are about half mashed.

    Frijolitos Ya
    Mexico Cooks! prefers that frijoles refritos have a little texture.  These are just right for us, but you might prefer yours perfectly smooth.  If you like them smoother, keep mashing!  Either way, the beans should be thickly liquid.  If the consistency is too thick, add more pot liquor.  If the beans are too thin, add a few more whole beans to mash.

    For a wonderful breakfast or supper treat, try making molletes estilo Mexico Cooks!.  This is real Mexican home cooking; Mexico Cooks! has never seen this style molletes served in a restaurant.  A wonderful Michoacán cook taught me how to prepare this easy meal.

    Pan Bolillo
    Start with fresh pan bolillo (individual-size loaf of dense white bread), split in half lengthwise.  Butter the cut bolillo halves and grill them on a comal (griddle) or hot skillet till they're golden brown.  If you aren't able to buy bolillos where you live, use a dense French-style bread instead.

    Pan con Frijolitos
    Spread each half bolillo with a thick coat–two tablespoons or more–of frijoles refritos

    Molletes
    Top the beans with a freshly fried egg and your favorite bottled or home-made salsa

    Breakfast, estilo Mexico Cooks!, will keep you going strong till time for comida.  You're going to love these beans!

    ¡Provecho!

    Note: Be sure to visit Patricia Jinich at Pati's Table this week for a great post about Mexico Cooks! and these very same frijolitos refritos!

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

  • Feria de Artesanías (Artisans’ Fair), November 2009, Pátzcuaro, Michoacán

    Esferas y Platón, Zinapécuaro
    Esferas de barro y su platón (clay spheres and their platter) from Zinapécuaro, Michoacán.  Feria de Artesanía, Pátzcuaro 2009.

    Molinillos 2009
    Carved wooden molinillos (chocolate beaters), rolling pins, and spoons from Quiroga, Michoacán.

    The state of
    Michoacán, rich in clay, copper, wood, and other natural resources, is
    home to thousands of highly skilled artisans.  Their traditional work
    includes the use of all of those natural materials.  Each year during
    Pátzcuaro's festivities for the Day of the Dead, an all-Michoacán
    artisans' fair entices tourists from all over Mexico (as well as from
    the rest of the world) to support the local crafts-making economy.

    Ollas Tzintzuntzan
    Floreros de barro (clay vases) from Tzintzuntzan, Michoacán.

    La Huesuda Capula
    La Huesuda (the bony woman) on a platter, Capula, Michoacán. La Huesuda is among the many, many Mexican terms for death.

    Piñas, San José de Gracia, Pátzcuaro
    Piñas (pineapples) from San José de Gracia, Michoacán.  These were originally made to be containers for serving agua fresca (fruit water).

    The November artisans' fair in Pátzcuaro and the larger
    all-Michoacán artisans' fair in Uruapan that takes place annually from Palm Sunday through
    the end of Easter Week are the biggest income-producing events for many
    of the state's artisans. 
    Due in part
    to the global economic crisis, in part to fear of the AH1N1 virus, and
    in part to reported drug-related violence in Mexico, tourism all over the country has fallen to record
    low levels. 
    During 2009, most Michoacán artisans have experienced a precipitous
    drop in sales.

    Comedor con Sol
    Comedor (dining room table and chairs), Cuanajo, Michoacán.

    Sta Clara del Cobre Platones
    Highly decorated platones de cobre (copper platters) from Santa Clara del Cobre, Michoacán.  Photo courtesy of this Flickr user.

    Michoacan's artisans work using centuries-old techniques to create both traditional and modern designs.  Among village families, skills are passed from generation to generation.  It's unusual to find an artisan who has formally studied his or her art, but it is far from unusual to find enormously talented artists, even in the smallest towns.  

    Ollas Cocucho
    Cocuchas
    (pots from the tiny Purhépecha town of Cocucho), Cocucho, Michoacán.

    Guayanga 2009 Detalle
    Detail of cross-stitch blouse, Pátzcuaro, Michoacán.

    Ocumicho Diablos
    Figuras de barro (clay figures), Ocumicho, Michoacán.

    Many artisan families are currently confronting the tension between the desire to continue to produce arts and crafts and the overwhelming need to feed their children.  In an economy geared toward the purchase of necessities, not luxuries, the purchase of personal and home adornment comes last for the average tourist.  Although sales were up somewhat at the 2009 Pátzcuaro artisans' fair, in general sales for 2009 have been very low.  

    Viejito de Trapo
    Viejito de trapo (Dance of the Viejitos rag doll).

    In many
    instances, young artisans have left their family's traditional work
    altogether to seek employment in other sectors.  Thousands of young men
    have left Michoacán to try their luck in the United States.  Hands that
    once worked clay, copper, wood, and reed now wash dishes, bus tables,
    and pick crops far from home.  The questions that plague the artisans
    who remain in Michoacán are: who will keep the traditions alive?  Who
    will continue the work of centuries?  Do today's young people care if
    the old ways die out?

    Platón Guadalupe Ríos
    Platón (platter), Guadalupe Ríos, Tzintzuntzan, Michoacán.

    Some municipalities, such as the copper arts-producing town of Santa Clara del
    Cobre, the pine needle arts-producing town of Casas Blancas, and the rag doll producing town of Zirahuén, are working together to find a solution to the artisans' need
    for support. In Santa Clara, nearly 90% of the town is employed in the copper industry.  Municipal authorities recognize that artisan productivity is vital to the town.  The town governments have proposed a grant of two thousand pesos (approximately $155 USD at today's exchange rate) each to 35 needy artisans for the purchase of necessary materials to continue working in their traditional fields.  The sole requirement for participating in the grant program is that the recipients document how the money is spent and how many people  are either direct or indirect beneficiaries of the program. 
    Of course, one very small municipality's tiny stimulus program will not save all of
    Michoacán's artisans, but it may help stave off their need to stop
    production.  The larger question is whether this generation and those to come recognize the value of their historic work.  That remains to be answered.

    Loza Varios Capula 2009
    Vajilla (dishware), Capula, Michoacán.

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

  • Día de los Muertos: November 2, 2009 in the Tzintzuntzan, Michoacán Cemetery

    Tradiciones
    Graves decorated for Noche de los Muertos (Night of the Dead) in the Tzintzuntzan, Michoacán panteón (cemetery).  These recent graves lie within easy sight of the yácatas (Purhépecha pyramids, mid-center in the photograph) just across the road.  The yácatas were formerly both a priestly burial site and the site of ancient Purhépecha religious ceremonies.  

    Panteón Tzintzuntzan
    The packed-earth paths among the graves at the cemetery in Tzintzuntzan wind through old trees and dappled sunshine.

    Coche de Bebé
    This little car, decorated with cempasúchil (marigold) flowers, fruits, and pan de muertos (bread of the dead) in the shape of human figures, is the cemetery ofrenda (altar, or offering) for a baby born in October and dead in November 2005.  Tiny white baby shoes are on the car's hood, along with a baby bottle.  Click on any photo to enlarge it.

    The faithful Purhépecha believe that the angelitos, the dead children, are the first of the departed who come to re-visit their loved ones each year during the day of November 1, arriving at noon.  Their parents take an ofrenda (offering) of fruit, candies, and wooden toys to the children's graves and invite the little ones to come and eat.  Late in the night, the godfather of a dead child goes to the cemetery with an arco (arch) made of cempasúchil (marigolds).  At home, the parents have already prepared beautiful altars to honor the memory and spirits of their children.

    Tumba con Veladoras
    Cempasúchiles, gladiolas, and candles adorn this grave.  The cross is made of red veladoras (candles in holders) in a framework of blue and white.

    Each year, late in the night of November 1, the spirits of deceased adults make their way back to this earthly plane to visit their relatives.  The living relatives, bearing food, bright golden flowers, strong drink, and other favorites of the dead, file into Purhépecha cemeteries to commune with those who have gone before.  The assembled lay out blankets, unfold chairs, bring out plastic cups, cartons of beer, a bottle of tequila, and assorted food for their own consumption as they settle in for the long, cold night of vigil.

    Canta a la Muerte
    A band or two or three often wander the cemetery, hired for a song or two or three to entertain the living and the dead.

    Copal incense burns, calling the souls of the dead home.  Candles, hundreds and hundreds of candles, flicker on and around the graves, showing the way home to the wandering spirits.  Food–especially corn tamales and churipo, a beef soup for festivals–and other personal gifts to the 'visitors' show that the spirits are still valued members of their community.  Special pan de muertos (bread of the dead) in the form of human bodies represents the relationship between the living and the dead.  Fruits, including bananas, oranges, and limas, are hung on the ofrendas de cempasúchil to represent the relationship between nature and human beings.

    Ofrenda Angelito con Fotos
    This elaborate bóveda de cempasúchil ( marigold arch) hung with an old family photograph and topped by a feather dove (the symbol of the Holy Spirit) decorates a family grave.  Under the photograph, an angel stands vigil.

    Ofrenda Arco con dos Cruces
    Marigolds are used as symbols for their yellow color, which resembles the gold that was used as decoration for the ancient grand festivals.  The flowers were used to adorn the visitor in the form of crowns or necklaces.  Today, the belief is that the ofrendas de cempasúchil (marigold arches) aid the visiting spirits to identify their homes.  Cempasúchil petals are also strewn over the bare earth mounds of the graves.

    Tzintzuntzan Coronas
    These modern coronas (wreaths) are made of ribbons and plastic, much more durable than fresh flowers.  The brilliant colors eventually fade over the course of a year, but the wreaths will stay up till next October.

    Pata de Leon
    Cempasúchiles, pata de león (lion's paw, as cockscomb is known in this part of Michoacán), freshly cut gladiola, nube (baby's breath) and just-in-season wild orchids from the mountains are the flowers most commonly used on Tzintzuntzan's graves.

    Bici Panteón
    My favorite ofrenda of 2009: a terrific full-size bicycle made of cempasúchiles, decorated with fruit–and with pineapple on the seat!  The flowers at the base of the grave marker are wild orchids.  This style figural ofrenda is very unusual.

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