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Archive for the ‘food festival’ Category

Food with friend in Oaxaca during the last two weeks…

First we eat, then we do everything else. –M.F.K. Fisher

Tostadas de mariscos – Marco Polo, August 15, 2019

People who love to eat are always the best people. –Julia Child

Chiles Rellenos – Tierra del Sol, August 17, 2019

Food is our common ground, a universal experience. –James Beard

Mole Negro – Teotitlán del Valle, August 18 2019

Laughter is brightest in the place where the food is. –Irish Proverb

Ensalada de Papa y Pulpo — Ristorante Italiano Epicuro, August 30, 2019

The secret of success in life is to eat what you like and let the food fight it out inside. –Mark Twain

And, while we are on the topic of dining well in Oaxaca, we are all looking forward to the long delayed, but eagerly anticipated, Tercer Encuentro de Cocineras Tradicionales de Oaxaca (3rd Gathering of Traditional Oaxacan Cooks) to take place September 19-22, 2019 at the Centro Cultural y De Convenciones Oaxaca (note venue change). According to reports, there will be 60 traditional women cooks, 15 people making traditional beverages, 6 pastry chefs, and 6 makers of iced desserts.

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Sunday, I headed up into the clouds for the 19th Feria Regional de Hongos Silvestres (Regional Wild Mushroom Fair) in San Antonio Cuajimoloyas. Friends had hired a van and driver to take us on the steep winding climb into the Sierra Norte. An hour and a half after we left the city, we arrived at our destination, 10,433 feet above sea level. Cuajimoloyas has an ethereal feel and seems like a world apart from the valley below.
       
Baskets of fresh mushrooms with shiny orange caps and mushrooms resembling coral, trumpets, cauliflower, and flower petals beckoned. And the aroma of grilled mushrooms, mushroom tamales, mushroom empanadas, and chile relleno stuffed with mushrooms stimulated the appetite.
There were dried mushrooms in bulk and in little cellophane baggies for purchase.
Mushrooms aren’t the only produce the region is known for — delicious apples and new potatoes are grown in these chilly mountains.
And, there there were local crafts for sale and a couple of kinds of mezcal to taste (and buy).
I came home with apples, potatoes, a bottle of the lovely A Medios Chiles mezcal made from the wild Jabalí agave, and 30 grams of dried mushrooms. While the mushrooms weren’t of the “magic” variety, the experience certainly was!
“Mushrooms were the roses in the garden of that unseen world, because the real mushroom plant was underground. The parts you could see – what most people called a mushroom – was just a brief apparition. A cloud flower.” ― Margaret Atwood, The Year of the Flood

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It’s Guelaguetza time in Oaxaca… so many festivals, parades, and food festivals. However, not so much time to blog.

July 18, 2019 – Olga Cabrera (Tierra del Sol) and Carina Santiago (Tierra Antigua) following their mole demonstrations.

July 19, 2019 – Festival del los Moles at the Jardín Etnobotánico.

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July 20, 2019 – Mariachi concert at Hotel Las Golandrinas, in honor of founders, Señor and Señora Velasco.

July 20, 2019 – Gathering, in the rain, of one of the China Oaxaca delegations at the Guelaguetza desfile.

July 21, 2019 – Feria Regional de Hongos Silvestres (wild mushroom festival) in Cuajimoloyas, in the Sierra Norte.

So much fun and so much more to do! Stay tuned…

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Oaxaca is filling with tourists as “Julio, Mes de la Guelaguetza” (July, month of the Guelaguetza) is upon us — a time when Oaxaca recognizes and celebrates the sixteen indigenous groups whose languages, traditions, and rich cultures long predate the arrival of the Spanish conquistadors (both military and religious) and permeate the character of the state.

San Francisco Sola delegation – Guelaguetza July 28, 2018 desfile

Every year more parades, food and artisan fairs, concerts, and regional Guelaguetzas are added.  Drawing both foreigners and nationals, it has become THE major tourist attraction for Oaxaca. [Click on images to enlarge]

While the streets are filled with a party atmosphere and those who can afford the high-priced tickets are treated to a true spectacle — fabulous views, colorful costumes, music and dance — people question how the indigenous communities (over 50% of the state’s population and some of its poorest) actually benefit.

San Juan Bautista Tuxtepec delegation – Guelaguetza July 21, 2018 desfile

The dancers are not professional dancers, are not paid to perform, and most must travel from villages hours and hours away.

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July 22, 2018 morning

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July 22, 2018 evening

They do it for the love of their villages, pride in their heritage, and to share a little of their traditions with the world outside their communities — and I can’t help but be swept along in the joy and moved by their dedication.

Chinas Oaxaqueñas Genoveva Medina delegation – Guelaguetza July 28, 2018 desfile

To support their communities, I strongly recommend you do your shopping at the craft fairs in the city and visit the indigenous villages — buy directly from the artisans or shops that can show provenance.

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July 29, 2019 morning

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July 29, 2019 evening

The above four Guelaguetza performances, along with Donají, La Leyenda (tragic legend of the love between a Zapotec princess and a Mixtec prince — it doesn’t end well, but her face graces the official shield of the city of Oaxaca de Juárez) are usually shown live on CORTV — both on their television station and their YouTube channel.

Putla Villa de Guerrero delegation – Guelaguetza July 28, 2018 desfile

Friends are arriving and my calendar is rapidly filling. Perhaps I’ll run into you at a regional Guelaguetza, at one of the desfiles in the city, the Festival de los Moles, the Feria de Hongos Silvestres in Cuajimoloyas, the Expo Feria Artesanal, the Feria del Tejate y Tamal, or at any one of the scores of other events happening here in July!

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Several pan de muerto festivals sprung up in the valley of Oaxaca during Día de los Muertos — including a Festival del Pan de Muerto in Villa Díaz Ordaz, a Feria del Pan de Muerto Adornado in Villa de Zaachila, and a Feria del Pan y Chocolate in the city of Oaxaca.  While the intention of these fairs is to attract tourists, both foreign and domestic, the primary market remains ofrendas (offerings) to the difuntos (departed) — who must be fed during their brief return to visit with their loved ones.

And, like apron styles, pan de muerto (bread of the dead) varies from village to village, be it sold at a feria, mercado, or neighborhood panadería.

Panadería Yalalag in Oaxaca city.

San Pablo Villa de Mitla.

San Pablo Villa de Mitla.

Mercado, 20 de noviembre, Oaxaca city.

Villa de Zaachila.

Villa de Zaachila.

Villa de Zaachila.

Villa de Zaachila

Villa de Zaachila.

Though my difuntos have departed and my altar has been disassembled, I couldn’t consign my beautiful (but stale) pan de muerto offerings to the garbage can.

Pan de muerto from Yalalag, Mitla, and Zaachila.

So, here they remain in a basket on my counter — until they disintegrate or the hormigas (ants) enjoy a feast.

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Beginning Wednesday, April 25, there will be a four-day gathering of cooks in the Plaza de la Danza — and not just any cooks!  The second Encuentro de Cocineras Tradicionales de Oaxaca will be hosting 85 traditional female cooks from Oaxaca’s 8 regions, representing 10 ethnic groups and 58 communities.  They will be offering more than 300 dishes, 30 desserts, 20 traditional beverages, and 70 varieties of tamales for sale from 1:00 PM – 9:00 PM each day in the Plaza de la Danza of Oaxaca.  In addition, there will be cooking demonstrations, lectures, and regional music and folkloric dancing to entertain diners.

Cocineras 2018_1

The Cocineras Tradicionales de Oaxaca Facebook page explains that they are an organization that promotes the ancestral tradition of Oaxacan cuisine carried out by its women — an inheritance transmitted from grandmother to mother and from mother to daughter. 

As you can see from these photos I’ve taken during the past year in Teotitlán del Valle…

Recipes and techniques…

And love and reverence for the knowledge and experience continues to be passed down through the generations.

Last year’s encuentro was fabulously delicious!  If you are in Oaxaca or can find a way to schedule a last-minute trip here, I highly recommend attending this year’s Encuentro de Cocineras Tradicionales de Oaxaca.  I’ll be there everyday and hope to see you.

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When Día de Muertos approaches, the panaderías (bakeries) work overtime to fill their shelves and counters with Pan de Muertos — an egg based bread, sometimes elaborately decorated, but always with a cabecita (also known as a muñeca), a little painted flour dough head, at the top.

 

The most intricately decorated bread comes from Mitla.  For a few years, Mitla held a Pan de Muertos fair and competition, with prizes for decoration.  Alas, because their bread is in such demand, the feria was halted two years ago as the bakers put a priority on attending to their customers needs — this is their livelihood, after all!

 

However, the small pueblo, Villa Díaz Ordaz picked up the slack and last year began holding a Festival del Pan de Muertos.  The village is off the beaten path and the festival hasn’t yet drawn much in the way of tourism, but it’s a wonderful event that blogger buddy Chris and I love attending (See his post, here).  Among other things, the event is encouraging and passing along to the younger generation knowledge and pride in the traditions and skills of their community.   And, in my book, that is a good thing!

 

Oaxaca city has also gotten into the Pan de Muertos promotion act.  A 6-day Feria del Pan y el Chocolate was held at the Jardín Carbajal.  One could talk to knowledgeable vendors eager to share their passion, buy bread and chocolate to take home, or just take break from the busyness of this time of year, to sit in the shade of the umbrellas dipping the pan into hot chocolate.  Yummm…

 

Why all this bread?  To place on one’s own ofrenda and to take to the ofrendas of relatives and extended family — its essence to nourish the difuntos (departed) when they come for their annual visit.

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Pan de Muertos on the altar of the chapel in the panteón in Teotitlán del Valle – November 1, 2017

It is a time of year when the difuntos also nourish the souls of the living.

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While there have been pre-Guelaguetza calendas for the past couple of weeks, for me, the festivities really begin tomorrow — with the Festival de los Moles.  Last year, at least 20+ moles were presented at the “all you can eat” buffet in the Jardín Etnobotánico.  Ticket in hand, I’m ready!

P1200532 (1)In addition, tomorrow Diosa Centéotl (Corn Goddess) will be selected to preside over La Guelaguetza.  Beginning at 10:00 AM, contestants from the eight regions of the state of Oaxaca will showcase and explain the costumes and traditions of their communities, both in Spanish and their materna lengua (mother tongue).

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The schedule of activities during these next two weeks is always jam-packed, entertaining, and exhausting.  If you don’t believe me, take a look at the official schedule below.

Calendario Guelaguetza2017

That’s not all, folks!  There are additional Guelaguetza dance performances, expo-ventas, and fairs in the surrounding villages.  And, best of all, residents and visitors will not be navigating along sidewalks piled with garbage.  A temporary Guelaguetza truce to the almost two-week dispute that has prevented garbage from being delivered to dump, was agreed to last night.

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This afternoon, this guy’s garbage cart was SO full, he was having a hard time pulling it over the cobblestones.  He is my hero of the day!

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This week the city of Oaxaca celebrates her 485 birthday.  Yes, we know she is older…  However, we are talking the colonial city, here.  And, despite her age, this birthday girl began the festivities by inviting the best cocineras from the eight regions of the state to cook for her citizens and visitors — from 1 PM until 9 PM — under the shade of a giant tent covering the Plaza de la Danza.  The Primer Encuentro de Cocineras Tradicionales de Oaxaca was not free, but quite reasonable.

The food was riquísima (beyond delicious) and, while we were there, the guys from Santiago Juxtlahuaca in the Mixtec region of Oaxaca, performed the Danza de los Rubios.

I returned home satisfied and sleepy, but the day wasn’t over.  There was a calenda (parade) scheduled for 5 PM and a procession of “Gigantes” at 7 PM — route for the latter was unclear.  I was hot, tired, and torn.  To go, or not to go?  That was the question.  Thunder began rumbling and I figured my answer was to stay in for the evening.  However, at 7:30 PM, when a the sounds of a procession came practically to my doorstep and not a drop of rain had fallen, I had to run out to join it.

The “Gigantes” were supposed to represent the giants of all time that Oaxaca has given to the world.  Most were a mystery to me, though I think I saw Benito Juárez and maybe Porfirio Díaz (both Oaxaqueños) and I’m guessing the bunny is a nod to the alebrije wood carving and decorating tradition.  In any case, it was great fun!

Just as the calenda reached the Plaza de la Danza, it began raining on this parade and everyone made a beeline for the cover of the Cocineras tent.  I’m sure they will eat well!  And the rain?  It was probably the best birthday gift Mother Nature could bestow on Oaxaca’s parched earth and dusty sidewalks.

This was just day one of the anniversary festivities.  Tomorrow (Tuesday) is Oaxaca’s actual birthday and the church bells will begin chiming at 6:45 AM.  So I’d better get to bed!  By the way, the Encuentro de Cocineras Tradicionales de Oaxaca opens again at 1 PM tomorrow and lasts until 8 PM or whenever the food runs out.  For a complete schedule of events, click HERE.

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