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Archive for the ‘People’ Category

Orgullo is the Spanish word for pride and you hear it a lot in Oaxaca.  But, rather than just the personal, it encompasses the dignity, honor, and respect felt for one’s community’s history and cultural heritage.  Remember, there are 16 indigenous groups in the state of Oaxaca – each with its own language, dress, culinary traditions, music and dance, celebrations, and crafts.  While the modern Guelaguetza is an invention to attract tourism, it doesn’t detract from the pride expressed by its participants in their unique contributions to what makes Oaxaca.  Thus, a few scenes from Friday…

Fresh handmade tortillas accompanied the mole at the Festival de los Moles luncheon. Chefs from all over the state, presented their moles — I lost count at twenty different kinds — which were served by culinary students from the Universidad Tecnológica de los Valles Centrales de Oaxaca.

 

Diosa Centéotl (Corn Goddess) competition to reign over the Guelaguetza.  Young women representing the regions of Oaxaca showcased and explained the costumes and traditions of their communities, as well as, speak a few lines of their materna lengua (mother tongue).

 

Calenda (procession) on the Alcalá by people from the Gulf of Tehuantepec region.  They were heading toward Santo Domingo — and yes there were a few Muxes among the participants.

 

During Guelaguetza, orgullo wraps you in its presence.

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Artisans from the eight regions of Oaxaca have moved their hand-crafted textiles, pottery, wood carvings, jewelry, and more into the previously mentioned booths near the top of the Andador Turístico (Alcalá/walking street) and Paseo Juárez el Llano (Llano Park).  Not all the signs are in place, but the artisan vendors are.  The exposition and sale will run through the last Guelaguetza performance (August 1), so today’s mission was just to do an initial reconnaissance — to check out new vendors, see what I absolutely cannot live without, and connect with some of my favorite vendors.

Samuel Bautista Lazo

First up were the artisans in Llano Park, where I rendezvoused (stall #70) with my old (though he’s young) friend, Samuel Bautista Lazo, from Teotitlán del Valle.  As I’ve mentioned before, I met Sam and his family during my first visit to Oaxaca in 2007 and (of course) bought two tapetes to bring back to the San Francisco Bay Area.  The rugs returned to Oaxaca with me when I moved here in 2009.  Between then and now, Sam has gotten his Ph.D. in Sustainable Manufacturing at the University of Liverpool (yes, England!), returned to Oaxaca, and is currently helping his family market and manage Dixza Rugs & Organic Farm — their weaving and Bed & Breakfast business.

Daughter of Amalia Martínez Casas

At one of the stalls along the Alcalá, I spotted the unmistakable work of Amalia Martínez Casas from Tamazulápam del Espíritu Santo, a mountain village in the Mixe.  Alas, it was her daughter staffing the booth.  She assured me that Amalia’s health was okay, but that she’s getting old and had decided not to make the tiring journey down from the mountains into the city.  I have several huipiles and a serape of Amalia’s but I must admit, I am very tempted to add another piece to my oft-worn collection.

Honorina Goméz Martínez

Lastly, I stopped by to greet Honorina Gómez Martínez and Pablo Martínez Martínez from Santa María Tlahuitoltepec, also in the Mixe, and just a few miles up the mountain from Tamazulapam.  It never ceases to amaze me how clothing styles vary dramatically in Oaxaca, not only from region to region, but also from village to village, within the same region.  You may remember, Doña Honorina Gómez was a leading spokesperson in the plagiarism dispute with a couple of French designers, which the embroiderers of Tlahuitoltepec eventually won and which prompted Oaxaca’s congress to declare indigenous costume and language as part of the state’s “Intangible Cultural Heritage.”

However, a new charge of plagiarism is being reported— this time, against Argentine designer Rhapsodia — for copying designs from San Antonino Castillo Velasco.  When I return to the expoventa in the next couple of days, I will have to ask one of the artisans from San Antonino about it.  Besides, I’ve always coveted a dress from San Antonino.

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Even in Oaxaca, when it comes to peluquerias, old is new again…

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If you want to see an old, old-school Oaxaca barber shop, check out Chris’s barber.

 

 

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What can one say about a country that celebrates a poet/essayist/philosopher/journalist as a national hero?  Granted, José Martí was also a fierce fighter for Cuban independence from Spain and died in battle on May 19, 1895, shot by Spanish troops in Dos Ríos, Cuba.

However, it is his writings that appear to be his most powerful and lasting legacy.  Exiled from Cuba due to his political activity against Spain, he spent many years in the United States and while there, he wrote a passionate report following the 1886 execution by hanging in Chicago of the Haymarket martyrs.  And so, let’s commemorate this May Day with words from José Martí…


Every human being has within him an ideal man, just as every piece of marble contains in a rough state a statue as beautiful as the one that Praxiteles the Greek made of the god Apollo.  — José Martí

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Memorial José Martí, Plaza de la Revolución, Havana

To educate is to give man the keys to the world, which are independence and love, and to give him strength to journey on his own, light of step, a spontaneous and free being.  — José Martí

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Biblioteca Nacional José Martí, Havana

Men are like the stars; some generate their own light while others reflect the brilliance they receive.  —José Martí

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Display at the Biblioteca Nacional José Martí, Havana

Man can never be more perfect than the sun. The sun burns us with the same light that warms us. The sun has spots (stains).  The ungrateful only talk about the spots (stains). The grateful talk about the light.  — José Martí, La edad de oro

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Courtyard of El Sitial Moncada, Havana

In a time of crisis, the peoples of the world must rush to get to know each other.  — José Martí

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Bookseller stall in the Plaza de Armas, Havana


I have a white rose to tend
In July as in January;
I give it to the true friend
Who offers his frank hand to me.  — José Martí

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Dagoberto, our waiter at a bar on the grounds of Castillo de los Tres Reyes Magos del Morro, Havana — the white rose he made and presented to me

If translated back into Spanish, those last words may sound familiar to you…

Cultivo una rosa blanca,
En julio como en enero,
Para el amigo sincero
Que me da su mano franca.

This Playing for Change YouTube video may refresh your memory, then there is Pete Seeger.  The above is one of four stanzas from Martí’s Versos Sencillos that are often used as lyrics to Guantanamera.

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As you know, I love the food of Oaxaca.  However, having spent most of my life in the San Francisco Bay Area, home to cuisine from all over the world, there are times when the palate craves a little international flavor.  So, I was delighted to finally try the Indian restaurant, Mini Taj, located in the Plaza Bugambilias building at Garcia Vigil 304, between Matamoros and M. Bravo.

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Opened in 2012 (yes, I’m late to the party), it is the delicious creation of Chef Ramesh Chawla.  Originally from Haryana, India, he was born into a caste of chefs and has been cooking and refining his talents since he was twelve years old.  Chef is very exacting in his flavors and travels to the USA every two months to personally source the herbs and spices needed for his recipes.

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It is well worth it.  The Chicken Tikka Masala that I had last week and the Lamb Korma and Lamb Rogan Josh that my amiga J and I shared today were all exquisite.  The Steamed Basmati Rice and Naan were perfectly prepared and the Mango Lassi is one of the most refreshing beverages one could ever hope to drink.  If you don’t believe me, check out the rave reviews on Trip Advisor.  So get thee to Mini Taj and never mind the current road construction.

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Mini Taj is open 11 AM to 10 PM, Monday through Sunday.  Spread the word and, as their website says, “Be prepared to be blown away.”

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Friday morning I returned to Llano Park for this year’s fifth and final Viernes del Llano, an only in Oaxaca Lenten tradition sponsored by the Universidad Autónoma Benito Juárez de Oaxaca.  A few weeks ago, when I arrived at 8:30 AM, the crowds were already four deep and, initially, I couldn’t get anywhere close to the action.  Not wanting a repeat, this week I got there at 8:00 AM to discover not many people and preparations just beginning.  Looking for something to find, I came across Litzy, one of the 18 contestants having her makeup applied.

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Like most of the young women, Litzy wasn’t alone.  A team of industrious and enthusiastic supporters were there before, during, and after to help, wave banners and balloons, and cheer as she passed by.

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Like the other contestants, she was presented with bouquets upon bouquets of flowers — way too many for one person to carry.  Thus, a team of her admirers was required to follow along to assist.IMG_0755

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The time came for the winners to be announced:  Five young women were recognized for their efforts and dedication, two for their truncheon(?) and organization of their groups, another for her eloquence, and another was named Miss Photogenic.  But, what about Litzy?  The suspense continued to build as the announcer spoke and paused and spoke and paused and then the name, Litzy Guadalupe González Montes was announced as the Madrina del Quinto Viernes del Llano!P1170423

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Felicidades to a lovely and very gracious young woman.  It was a pleasure to briefly tag along on her journey.

(ps)  Chris has more photos from this week at Viernes del Llano – Beauty abounds.

 

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A friend (who shall remain anonymous) was persuaded to model the mask I gave one of my sons for Christmas.

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It is the work of Apolinar Sosa, the son of distinguished carver Jesus Sosa Calvo and Juana Vicente Ortega Fuentes of San Martín Tilcajete.

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This mask won a prize and had actually been worn during the unique Carnaval celebration in the village.

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Don’t you love the tongue of dried chiles?

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I’m still in el norte, now on the west coast in the San Francisco Bay Area and it’s grey, raining, and cold.  The rain is a much needed gift in drought stricken California, but the ground has rapidly become supersaturated and this morning’s news reported a giant ficus falling across Mission St. in San Francisco, taking down streetcar lines.  I immediately flashed on Oaxaca’s ubiquitous, often topiaried, ficus trees.

However, I headed out into the storm and tuned into a Spanish language music station (I must be missing the soundtrack of my Mexican life) and was reminded today, January 6, is El Día De Los Reyes Magos (aka, Epiphany), when the Three Kings bring gifts to the children of Mexico.

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My (grown) children received their gifts on December 25, not January 6, and last year each received a tapete woven by the talented Sergio Ruiz Gonzalez — brother of Antonio, who wove my new rug.  In the photo, that’s Sergio, his beautiful wife Virginia, and his lovely mother Emilia (of Lila Downs’ El Palomo del Comalito video fame).

However, I did receive an (unexpected) gift today — my former piano teacher (and forever friend) Greg Johnson stopped by to catch up.  And, besides his always upbeat and delightful company, he brought me his new CD, Crystalline Thrilled.  The guys of Glass Brick Boulevard are fabulous (as always) and guest artist Carlos Reyes shreds it on violin.  Check out Carlos playing  with Glass Brick Boulevard at the CD release party.  What a great regalo I received!

 

 

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Artist Fabián Calderón Sánchez (aka, Sanez) has changed the face of the building next to Hotel Azucenas again!

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Located on calle Martiniano Aranda, in the 6-1/2 years I’ve lived in the ‘hood, the front of this building has played host to two previous murals by Sanez.

I’ve been a big fan of his distinctive work and was again captivated by his  creative and powerful use of indigenous imagery.

The mural is signed,  Macuilxochitl Losdelaefe — MTY (Monterrey) – OAX (Oaxaca) – GDL (Guadalajara) – www.sanez.mx – 2015.

Let us hope this doesn’t meet the same fate as other murals in my neighborhood recently have.

 

 

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Yesterday, we ended our Oaxaca Sabe journey at Origen, the creation of celebrated owner/chef, Rodolfo CastellanosP1140365 Here, we had a choice between three items for each course.  Hmmm, we should have invited a third person to join us!  I began with a salad filled with tiny wild and incredibly flavorful mushrooms.  The combination of textures and flavors was brilliant.

Ensalada de hongos serranos, toronja , pepitas y manzanita criolla (Wild mushroom salad, grapefruit, local apple puree and pumpkin seeds)

Ensalada de hongos serranos, toronja, pepitas y manzanita criolla (Wild mushroom salad, grapefruit, local apple puree and pumpkin seeds)

Though the spaghetti and meatballs tempted me (who wouldn’t want to see what a renown Mexican chef does with this Italian/American classic), Chris took care of that.  Besides, I’d already decided on pozole, a Mexican comfort food that dates back to Pre-Hispanic days.  And, it was sublime!

Pozole verde de pescado (Fish of the day in green pozole)

Pozole verde de pescado (Fish of the day in green hominy soup)

My dessert wasn’t very photogenic but it tasted divine and those meringue wafers melted in the mouth.

Sopa fría de durazno, espumoso, merengue y yogurt (Chilled peach soup, fresh fruit, meringue wafers and frozen yogurt)

Sopa fría de durazno, espumoso, merengue y yogurt (Chilled peach soup, fresh fruit, meringue wafers and frozen yogurt)

We were seated upstairs in a light and airy dining room at a table affording a view of the comings and goings along Avenida Miguel Hidalgo.

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Origen provided a lovely and delectable conclusion to our journey through Oaxaca city’s finer dining scene for only 250 pesos (US $14.62) per meal, including beverage.  Now, when asked, I have more restaurant recommendations to give — and that’s what restaurant week is all about!

However, I’m looking forward to getting back to the mercados and street food.  ¡Buen provecho a tod@s!

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It has been one year since 43 normalistas (student teachers) from the Escuela Normal Rural Raúl Isidro Burgos in Ayotzinapa, Guerrero were disappeared and several of their fellow students were murdered.

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They are still missing and the truth of what happened that horrifying night has yet to be revealed.  The question remains, What happened to the 43 Ayotzinapa students?

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Cristian Tomás Colón Garnica of Tlacolula de Matamoros, Oaxaca; his 42 fellow students; 215 other Oaxaqueños, and 26,000+ other Mexicans missing since 2006, are not forgotten by their families, their friends, the people of Mexico, and the world.

We don’t have weapons sir!  Why are you aiming at us?
from the above video, narrated (in English) by Lila Downs.

And so, Mexico Marks One Year Since Disappearance of Students

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Yesterday was day five of Oaxaca Sabe and restaurant number five for your intrepid foodies.  Yes, we are still on a-restaurant-a-day pace.   Our choice?  Tres Bistro, or as the sign says, Tr3s 3istro.

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We had watched as this second floor space above Del Jardín was renovated two years ago and a visiting gal pal and I had eaten there in July 2014.  While the food was delicious, the cacophony coming from the occupied zócalo (pirated CDs blasting, amplified speeches blaring, etc.) through the balcony’s giant open sliding glass doors made it a less than pleasurable experience.

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However, currently all is quiet on the zócalo front, save for the occasional marimba players, and the menu beckoned.  Thus we decided to give it a try.  We climbed the beautifully designed curving wooden staircase under the portales and were seated at the second from the left table above.  Chips, salsas, and herb butter for our choice of flavorful breads soon followed.

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Choices made from the Oaxaca Sabe menu, the fun began!  My first course…

Laminado de pulpo con mojo verde, aceite de cacahuate, rábanos y cilantro (Rolled octopus with green sauce, peanut oil, radishes and cilantro)

Laminado de pulpo con mojo verde, aceite de cacahuate, rábanos y cilantro (Rolled octopus with green sauce, peanut oil, radishes and cilantro)

My entrée…

Risotto de gorgonzola con camarones (Gorgonzola risotto with shrimp)

Risotto de gorgonzola con camarones (Gorgonzola risotto with shrimp)

And, my dessert…

Panacota de frutos rojos y coulis de fresa (Panna cotta of red fruit with strawberry coulis)

Panacota de frutos rojos y coulis de fresa (Panna cotta of red fruit with strawberry coulis)

For Chris’s menu choices, see his blog post, Oaxaca Sabe – Oaxaca knows….. food!… Day 5 – Tres Bistro.  I’ve got to say, the portion sizes were more generous than we’ve become used to and we pushed away from the table feeling quite sated.

Many thanks to chef Fermín López Damián, who was born in the Sierra Norte region of Oaxaca, for a delicious, relaxing, and thoroughly enjoyable dining experience.

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Another day another Oaxaca Sabe lunch.  Yesterday, along with a couple of friends, we celebrated the ## birthday of blogger Chris at Luvina.

The birthday boy!

The “gifted” birthday boy!

As you can see below, the menu chef Carlos García created was beautifully presented, imaginative and, I can assure you, muy sabrosa.  Our first course was out-of-this world, in my humble opinion.

Arroz cremoso con legumbres, calamares y mollejas asadas (Creamy rice with vegetables, grilled calamari and sweetbreads)

Arroz cremoso con legumbres, calamares y mollejas asadas (Creamy rice with vegetables, grilled calamari and sweetbreads)

Ahhh… Which main course to choose?  I chose the rabbit and, naturally, sampled a table mate’s sea bass.  Both were delicious.

Conejo chimeco con verduras rostizadas con manteca de pato (Rabbit with roasted vegetables and duck fat)

Conejo chimeco con verduras rostizadas con manteca de pato (Rabbit with roasted vegetables and duck fat)

Robálo al pastor con chichilo negro (Sea bass with chichilo mole)

Robálo al pastor con chichilo negro (Sea bass with chichilo mole)

The dessert got mixed reviews, but I liked the lightness of the brioche.  And, yes, the birthday boy’s came with a candle!

Espuma de requesón con bizcocho de pan brioche (Foam of ricotta with a cake of brioche)

Espuma de requesón con bizcocho de pan brioche (Foam of ricotta with a cake of brioche)

It’s somewhat out-of-the way location (off Republica on the block-long Mártires de Tacubaya and across the street from the Kiss the girl goodbye mural) shouldn’t hinder a visit to this light and airy restaurant. By the way, the service was excellent.

 

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It’s Wednesday and day three of the Oaxaca Sabe restaurant festival.  Yesterday, we dined at Pitiona, one of Oaxaca’s most sophisticated and innovative restaurants.  Chris, my partner in blogging and food-fest dining crime, beat me to the punch in posting photos of our meal, so I will let his entry speak for both of us.

Today, our Oaxaca Sabe choice was La Olla, one of Oaxaca’s best known restaurants with one of her best loved chefs, Pilar Cabrera at the helm.  Here, we were offered an either/or choice for each of the three courses, so I ordered “either” and Chris ordered “or.”  Thus, I began with a salad that tasted as delicate and flavorful as it looked.

Ensalada de durazno y queso istmeño (Salad of peaches and cheese from the Isthmus of Tehuantepec)

Ensalada de durazno y queso istmeño (Salad of peaches and cheese from the Isthmus of Tehuantepec)

I’m a sucker 😉  for octopus and this was cooked to melt-in-your-mouth perfection and saucing it with the “usually reserved for special occasions” chichilo mole, provided the taste buds an unexpected flavor explosion.

Chichilo servido con pulpo y arroz (Chichilo mole served with octopus and rice)

Chichilo servido con pulpo y arroz (Chichilo mole served with octopus and rice)

And then there was dessert.  I opted for the tiramisu, which is an old favorite of mine.  It did not disappoint and its layers looked lovely served in a glass, garnished with coffee beans and a single viola blossom.

Tiramisú oaxaqueño (Self explanatory, methinks)

Tiramisú oaxaqueño (Self explanatory, methinks)

Our compliments to chef Pilar Cabrera and muchisimas gracias for a delicious dining experience.  We are sorry to have missed you!

As our meal came to a close, we poured over the Oaxaca Sabe list of restaurants and their menus.  More to come.  What can I say?  This is yummy and fun!

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Yesterday, Oaxaca Sabe kicked off a week of delicious dining; three-course meals, including beer, mezcal, or wine, for only 250 pesos per person at some of the top restaurants in the city.  As readers of Oaxaca-The Year After already know, blogger buddy Chris and yours truly couldn’t resist and we were first to the table at Las Quince Letras.  No sooner had we been seated in the lovely shaded patio, than chef Celia Florian came out to welcome us.

Celia Florian, chefWith every course, she continued to check in with us, explaining the ingredients and asking our opinion.  She also turned the tables on us and took out her smart phone to take our picture!

Sopa de tortilla de tomate de milpa (Tortilla soup with tomatillos and little balls of quesillo)

Sopa de tortilla de tomate de milpa (Tortilla soup with tomatillos and little balls of quesillo)

Camarones flameados en mezcal con mole negro de chicatana (Shrimp flambéed in mezcal on a bed of chicatana black mole sauce)

Camarones flameados en mezcal con mole negro de chicatana (Shrimp flambéed in mezcal on a bed of black mole made with the rainy season insect, chicatanas)

Helado de maracuya con buñelos con miel de piloncillo (Maracuya sorbet with buñuelos drizzled with melted piloncillo, which is similar to brown sugar)

Helado de maracuya con buñelos con miel de piloncillo (Maracuya sorbet with buñuelos drizzled with a honey of piloncillo, which is similar to brown sugar)

Every dish conveyed Chef Florian’s pride in her heritage — from the fresh locally sourced ingredients to her original interpretations of traditional Oaxacan cuisine — and then there was the love and joy she radiated.

By the way, this is what it looks like to sit across the table from a blogger…

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Chris photographing his Chile en Nogada

If it’s Tuesday, it must mean another Oaxaca Sabe restaurant to try…  ¡Buen provecho!

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