Jean-Baptiste Racine’s quote, “Life is a comedy to those who think, a tragedy to those who feel” comes to mind when I reflect on 2023. Looking at the state of the world, I think many of us have spent the year vacillating between laughing and crying. However, on this New Year’s Eve, I prefer to remember the celebrations and places I experienced with family and friends, old and new. These are the times that nourish my soul and empower me to welcome 2024.
January 2023 – Mill Valley, CA. “Fork in the road.” I took the high road.
February 2023 – Oaxaca de Juárez. Archivo Histórico del Estado de Oaxaca.
March 2023 – San Agustín Etla, Oaxaca. “Seamus Heaney & Jan Hendrix en Yagul” exhibition at Centro de las Artes de San Agustín (CASA).
April 2023 – Oaxaca de Juárez. View from El Mirador Restaurante.
May 2023 – Oaxaca de Juárez. Cross on construction site in honor of Día de la Santa Cruz.
June 2023 – San Antonino Castillo Velasco, Oaxaca. Don José Garcia Antonío (aka, the blind potter).
July 2023 – Teotitlán del Valle, Oaxaca. Convite welcoming people to the festival honoring La Preciosa Sangre de Nuestro Señor Jesucristo.
August 2023 – La Mesa, CA. Sunset over the Pacific Ocean.
September 2023 – Oaxaca de Juárez. Escaramuzas riding in the Mexican Independence Day parade.
October 2023 – Oaxaca de Juárez. “Nelson” one of the Oaxaca Guerreros baseball team’s mascots.
November 2023 – Villa de Mitla, Oaxaca. Interior wall and ceiling in the “Church Group” at the Mitla archeological site.
December 2023 – Unión Zapata, Oaxaca. Feria de la Agrobiodiversidad en Oaxaca.
Many thanks to all the wonderful readers of my blog; I am constantly amazed and gratified you choose to stop by. On this New Year’s Eve, with a renewed appreciation for the small things that bring joy and give life meaning, I wish you all, ¡Feliz Año Nuevo!
This past weekend, the city held a three-day celebration of Mole de Caderas — a traditional seasonal Mixtec dish from Huajuapan de León, Oaxaca and nearby Tehuacán, Puebla. It is only served during the fall, when the goats are made to make the ultimate sacrifice — and it is absolutely delicious!
Papel picado cut into images of goats and ollas and the words “Festival del Mole de Caderas,” hung from the rafters of the tent.
This special dish is made from the hip (caderas) and the spine of goats that have been raised for one and a half years. Starting in July they are fattened on the forage unique to the hills of the Mixteca, large amounts of salt, and a little water — this is what provides the meat with fat, softness, and juiciness and gives the broth its distinctive flavor. In early fall, when the shepherds have brought the goats back to the farms, there is a ritual filled celebration that includes offerings, incense, music, and dancing, including a dance with the goats — all in honor of the goats who were about to give their lives to feed the population.
Incense carried in the opening procession.
Matancero carrying el chivo (the goat) and a Mixtec dancer waiting for the procession to begin.
Young Mixtec dancer waiting for the procession to begin.
At last Friday’s opening of the festival, there were dignitaries galore (including the governor of Oaxaca), multiple speeches, and a moving procession with two goats to the tune of Canción Mixteca, a song which always brings tears to my eyes. It was followed by a dance with the goats and a stylized reenactment of the ritual killing of the goats (no actual blood was spilled).
We were then funneled through a palapa decorated tunnel to the tented dining area, where traditional cooks from Huajuapan de León and Oaxaca city waited proudly behind booths displaying ollas (clay pots) filled with steaming Mole de Caderas and Huaxmole de Caderas. Hmmmm… I wondered what the difference was between Huaxmole de Caderas and Mole de Caderas.
Ingredients used in making Mole de Caderas and Huaxmole de Caderas.
Wilver Vásquez López serving what his booth labeled, Mole de Chivo.
Huaxmole de Caderas.
Once home, a little research ensued (I am a librarian, after all) and I found that both dishes share common preparation and major ingredients. However, Huaxmole de Caderas is distinguished with the addition of toasted seeds from the huaje (also spelled guaje) tree — the tree that gave Oaxaca its name. Whereas, Mole de Caderas is prepared with green beans. However, if huajes are added to the latter, it is considered Huaxmole de Caderas. The herb, chepiche (aka, pepicha) is also used and, at the festival, both chepiche and huaje were used to garnish the plates.
Huaje and chepiche.
Mole de Caderas.
Interior of the palapa covered entrance to the Festival del Mole de Caderas.
By the way, there were also fresh tortillas, hot off the comal, and booths offering goat tacos, sweets, aguas, and mezcal from the Mixtec region.
Today, September 29, Mexico celebrates Día Nacional del Maíz — a day honoring the sacred maíz, symbol of the country and base food crop for most of the nation. In Oaxaca, one never has to look far to see corn and not just in fields. Corn is depicted in murals, featured in decorations, and (of course) on most every dining table, most every day.
Decoration outside a shop in Oaxaca city.
Mural at Mercado Sánchez Pascuas in Oaxaca city – “Without corn, there is no country.”
Mural in San Martín Tilcajete.
My favorite tamales from the milpa and hands of Emilia Gonzalez Martinez in Teotitlán del Valle.
In the words of cocinera tradicional Carina Santiago, at the beginning of the trailer (below) for the tremendous documentary, Los Guardianes del Maíz / The Keepers of Corn, “Corn was not domesticated by man, man was domesticated by corn.”
Trailer for Los Guardianes del Maíz / The Keepers of Corn documentary.
It’s been several years (thanks, Covid and bloqueos) since blogger buddy Chris and I made a road trip along our favorite mezcal route. From the city we headed southeast on highway 190 — passing Tlacolula de Matamoros and Santiago Matatlán and marveling at the proliferation of agave fields along the way.
We turned west on the San Dionisio Ocotepec/Ocotlán de Morelos road, en route to San Baltazar Chichicapam and the palenque of Faustino García Vázques — a palenquero we have known for many years. There was no answer as we rapped several times on the portón, so we ventured a few doors down to his home, knocked, and were rewarded with the familiar face of his wife opening the gate. How lovely it was to sit in their expanding family compound and catch up on their life and business. And, then there was the mezcal.
After being offered a tasting from a jicara of Faustino’s 2023 espadin, we each bought 5 liters of this most excellent mezcal. He poured it into our plastic containers that, once home, would be decanted into glass bottles — some to be stored in our liquor cabinets and others to be stashed away for gifts. By the time we turned north onto highway 175 at Ocotlán de Morelos, hunger beckoned. Lucky for us, Los Huamuches, our “go to” roadside restaurant between Santo Tomás Jalieza and San Martín Tilcajete, wasn’t far away.
We each ordered our “usual” — costillas (ribs) for my blogger buddy and a tlayuda with tasajo for me. It was a delicious and delightul day!
Here in Mexico, ’tis the season for displaying the green, white, and red colors of the Mexican flag. The entire month of September, Mes de la Patria (the month of the homeland), Mexico celebrates her successful war of independence from Spain — a war which began on September 16, 1810 and finally ended on September 27, 1821. Late at night on September 15, throughout Mexico bells will sound as the Grito de Dolores will echo from government balconies — mayors, governors, and the president recreating Father Hidalgo’s call to arms for independence.
In the meantime, beginning at the end of August, everything is coming up green, white, and red…
August 31, 2023 – State of Oaxaca’s government palace.
August 31, 2023 – Avenida de la Independencia, Oaxaca de Juárez.
There will also be a patriotic parade through the main streets of Oaxaca on September 16. However, for the foodies among us, the best part is the fleeting presence of Chiles en Nogada on restaurant menus. As Cristina Potters of the Mexico Cooks! blog explains, this is the season when its iconic ingredients are harvested and we are presented with the green of a poblano chile stuffed with a picadillo of seasonal ingredients (not to mention, green of the parsley garnish), covered with a white walnut sauce, and topped with bright red pomegranate seeds.
PS: Cristina also provides a recipe in the link above. ¡Buen provecho!
Three-plus weeks in el norte has me eating well but missing the flavors of Oaxaca. Thus, my blogging fingers and thoughts have turned back to the Cena de Honor Beny Galguau, a dinner honoring traditional ceremonial dishes, that I attended on May 25, 2023 at the Centro Gastronómico de Oaxaca.
First the Entradas (Appetizers)…
Tostadita Ejuteca.
Bocado crujiente de maíz nuevo con queso de puerco.
Empanadita de San Antonino Castillo Velasco con chilito de agua.
Ensalada fresca de lechuga, verdolagas, berro y aderezo de mermelada de chile.
Espesado de guías cono elotitos tiernos de milpa.
Followed by the Platos Fuertes (Main Dishes)…
Costilla de cerdo en su batea de salsa de chapulín.
Festín de moles (coloradito y negro).
Finally, as if we all weren’t already stuffed, the Postres (Desserts)…
Nieve de limón con tuna y brisa de albahaca; Nicuatole en hoja de totomoxtle; Gaznate de Etla con turrón y miel.
And, there were traditional bebidas (beverages), both alcoholic and non: Mezcall Diamante Zapoteco, Mezcal El Joven Viejo, Cerveza de Piña, Agua de Limón Rayado en su Punto, Café de Olla con Perfume de Canela, Té de Poleo (which was a perfect palate cleanser), Tejate de Cacao, and Chocolate Atole con su Espuma de Cacao.
Cocineras tradicionales.
Needless to say, the traditional cooks were the shining lights of the evening.
The rainy season, which came early this year and has disappeared for the past two weeks, has brought a plethora of purslane (verdolaga en español) to the rooftop garden. Most every planter and pot is filled with this uninvited, but much welcome, herb. And, it always inspires me to be a little more creative in the kitchen.
Volunteer purslane/verdolaga filling an unused garden pot on the rooftop terrace.
Taco filled with barbacoa, avocado, lettuce, purslane/verdolaga, and pickled red onions.
Fusilli with carrots, avocado, and purslane/verdolaga.
Purslane/verdolaga garnishing black beans.
Volunteer purslane/verdolaga in the giant pot that is home to my magnolia tree and terracotta bird.
Purslane is not only versatile and delicious, WebMD sings its praises when it comes to its health benefits.
I realized I haven’t tempted your taste buds with any food porn this year. From fine restaurants to street food, I’ve been eating out a lot and the following are just a small sampling. Actually, they are from the few times I remembered to take out my phone or camera and snap a photo before “digging in.”
February 1, 2023 – Pizza at Cafe Bistro Epicuro in Oaxaca city center.
February 8, 2023 – Guacamole at Con Vista al Mar in Barrio de Jalatlaco.
February 22, 2023 – Salad at Biznaga in Oaxaca city.
April 2, 2023 – Empanada at our favorite street stall in San Antonino Castillo. Velasco.
April 27, 2023 – Taco at Humar in Oaxaca city center.
May 3, 2023 – Tacos at Casa Oaxaca in Oaxaca city center.
June 8, 2023 – Tomato salad at Levadura de Olla in Oaxaca city center.
June 10, 2023 – Hamburger at Carn&Voro in Oaxaca city.
While there are no photos from March, I can assure you, I did not starve!
A couple of weeks ago, my friend K and I spent the day in the land of red clay, San Marcos Tlapazola, at the home of potter, Valentina Cruz. I have accumulated quite a collection (though not nearly as much as K) of barro rojo and several of my favorite pieces are by Valentina.
Getting there was quite the adventure. Leaving from Teotitlán del Valle (where I was spending a long weekend), the journey entailed taking a 3-wheeled moto (aka, tuk-tuk) to the highway, catching a bus to Tlacolula de Matamoros, multiple times asking for directions re where to find transportation to take us to Tlapazola, a bit of wandering around, ten blocks of walking, followed by waiting and wondering if we were in the right place. After 1/2 hour, a combi (a glorified pickup truck with wooden benches in the truck bed) arrived and took us up towards the mountains. Needless to say, the bouncing caused by the dirt roads and potholes were felt! Unfortunately, because the back of the truck was covered, we couldn’t even enjoy the views — that had to wait until we finally arrived at Valentina’s home/workshop/store.
The red clay soil isn’t just good for making pottery. Agave, cactus, corn, and squash also seem to thrive under the tender loving care of Valentina and her husband, Don Luis.
When we arrived, Valentina was busy at the tortilla press and comal — making tlayudas (large crispy tortillas) to accompany the chicken soup prepared by her daughter. After we all finished eating comida, we watched as Valentina took out a smooth river rock and began to burnish several pieces. This extra step puts a lovely sheen on her pottery and is one of the things that makes her work stand out.
Of course, I couldn’t resist buying the two horn-playing rabbits (top photo) at the tienda in her home. They join the face with the lid (also in top photo), among my many utilitarian pieces expertly crafted by Valentina. She and her beautiful barro rojo pottery can also be found at the weekly Sunday market in Tlacolula. After this lovely, but long day, we opted for her to call us a taxi to drive back to Teotitlán.
While visiting el norte, one of my “musts” is taking advantage of the ethnically diverse dining options on the west and east coasts. To date, twice I’ve eaten Japanese at my younger son’s favorite restaurant, had Chinese twice, and dined on Indian twice. However, I’ve now been away from Oaxaca for a month and I’m dreaming Oaxaca dining dreams. Until my return next week, photos from three recent meals I’ve eaten in Oaxaca will have to suffice.
Last Thursday my BFF took me on an out-of-the-city birthday excursion. She hired a by-the-hour driver, picked me up a little after 9:00 AM, and off we went. Our first stop was Ocotlán de Morelos and besides wandering through the mercado, we stopped at the Municipal Palace to take in the magnificent murals painted by Rodolfo Morales in 1955 celebrating the four hundredth anniversary of the founding of Ocotlán. The murals, which honor its beauty, bounty, and people take up the entire room, including the ceiling.
Main entrance to the mercado in Ocotlán de Morelos.
Doorway murals by Rodolfo Morales in the Ex-Sala del Cabildo, Ocotlán de Morelos.
Murals by Rodolfo Morales in the Ex-Sala del Cabildo, Ocotlán de Morelos.
Next on the day’s agenda was San Antonino Castillo Velasco. As its murals remind one, this is a town famous for its floral embroidery and empanadas de amarillo. I should add, it is also known for Taller Manos Que Ven, the home and workshop of clay sculpture Don José Garcia Antonio (aka, the Blind Potter) and his lovely wife and inspiration, Doña Teresita de Jesús. We did a little clothes shopping (thank you, Miriam Campos), ate empanadas, and stopped in to say “hola” to the aforementioned, Don José and Doña Teresita — where we also made a couple of purchases.
Empanadas de amarillo, San Antonino Castillo Velasco.
Mural in San Antonino Castillo Velasco.
Mural in San Antonino Castillo Velasco.
Our final stop of the day was for comida at the new open air restaurant and vivero (nursery), Almú, set in a reforestation campo (field) in San Martín Tilcajete. Murals throughout the town reflect a village celebrated for its woodcarving and colorful painting of masks and alebrije and where moto taxis (tuk-tuks) are a common form of transportation for locals.
Dining area of Almú restaurant in San Martín Tilcajete.
Mural in San Martín Tilcajete.
Mural in San Martín Tilcajete.
It was a delightful, delicious, and art filled day!
I’m home in Barrio de Jalatlaco — rested, recovered, and caught-up — after a three-day fiesta at the home of my compadres in Teotitlán del Valle. Tranquil before photos…
Dried corn husks in waiting.
Shadows on the wall.
Nixtamalizing dried corn kernels.
Courtyard art of the arrangement.
Dried corn: To be cleaned, rejected, and keepers (top to bottom).
Three days of breakfasts, lunches, and dinners with 20 to 160 family members and compadres, formal presentations, and a ritual ceremony — all to acknowledge and celebrate the promise of marriage between the youngest daughter and her intended. More from the celebrations to come.
Thursday is market day in Villa de Zaachila. Thus, once we turned off the carretera, we crawled our way into town joining scores of other cars, trucks, tuk tuks, motorcycles, bicycles, pedestrians, dogs, and the occasional goat. The scenes were pure country village. Once parked, we meandered our way along the street stalls, stopping to examine their wares and chat with vendors.
However, our stomachs were grumbling and our trajectory was set — Zaachila’s mouthwatering barbacoa de chivo (goat) beckoned!
Once sated, we went in search of Zaachila’s beautifully decorated pan de muerto (Day of the Dead bread). It was still a little early in the season but, zigzagging up and down the bread aisles, we eventually found a couple of vendors and bought a few to be placed on our ofrendas.
Being members of the “clean plate club” and needing to walk off our very filling lunch, we walked toward the Templo de Santa Maria de la Natividad to begin the Muertos mural walk to the Panteón. However, before even reaching the church, we were stopped in our tracks by this massive and incredibly moving mural dedicated to the victims of Covid-19.
New Day of the Dead murals had been painted along calle Coquiza since I was last in Zaachila two years ago and I will post pictures later. In the meantime, next stop — a mezcal palenque in Zimatlán de Álvarez.
Mi orgullo es mi raiz, el maíz (My pride is my root, the corn).
But what would corn be without the hands that have cared for it for hundreds of years. — CONABIO (National Commission for the Knowledge and Use of Biodiversity)
If it’s Friday, in addition to flowers, it is the day a produce stand sets up just a few blocks away. Mi amiga Kalisa and I stumbled on it during one of our Friday morning walks and little did I know that eight months later I would move nearby and it would become my weekly fruit and veggie vendor.
Weekly produce stand on Privada Lic. Primo Verdad.
The stand has both imported and local fruits and veggies. Three weeks ago I couldn’t resist some of the freshest looking huitlacoche I’ve seen.
Huitlacoche sauteed with onions, garlic, dried chiles, and verdolaga (purslane) — the latter from my garden.
For the uninitiated, huitlacoche (aka, corn smut) is a fungus (Ustilago maydis) that can attack ears of corn during the rainy season. Here in Mexico it is a delicacy. I sauteed it with some other goodies (see above photo) and used it, along with quesillo (Oaxacan string cheese), to fill an omelette.
Quesillo and huitlacoche omelette garnished with sliced avocado.
One would never guess that, as a child, I was a picky eater!
Mexican Peso Converter
View From Casita Colibrí 