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Posts Tagged ‘guajolotes’

I’ve always liked Thanksgiving — and not just because, after I turned 12, my aunt would pour a little red wine in a shot glass for my cousin and me. It’s one of the least commercial US holidays, if one discounts the whole “black Friday” phenomenon. And, it isn’t wrapped in flag waving. It’s a day set aside for a communal sharing of Mother Nature’s bounty, counting our blessings, and acknowledging and giving thanks for the assistance of the dark-skinned original human inhabitants of the Americas. What a novel idea!

Puesto Patti at Mercado Hidalgo in Colonia Reforma.

I will be sharing this day with my apartment complex neighbors and some of our favorite friends. We have completed our major shopping expeditions in search of fresh cranberries, brussel sprouts, Vidalia onions, and other ingredients not commonly found in Oaxaca to contribute to our feast. (Thank you, Mercado Hidalgo!) Two small turkeys (2 because none of our ovens are big enough to fit a 20 lb turkey) have been purchased and we will all be contributing a side dish or two. It’s a busy day in this neighborhood!

Puesto Patti at Mercado Hidalgo in Colonia Reforma.

Besides being thankful for my loving and supportive family, wonderful friends (both old and new), dedicated and encouraging blog readers (Yes, you!), I’m extremely grateful for having the privilege of having a home living among people whose ancestors first cultivated corn 10,000 years ago in this beautiful valley.

Puesto Patti at Mercado Hidalgo in Colonia Reforma.

And, not only corn, archaeologists have discovered evidence of turkey domestication 1,500 years ago in the valley of Oaxaca’s Mitla Fortress. According to Gary Feinman, Field Museum curator of Mesoamerican anthropology, “It’s a bird very, very similar to what a lot of people are going to eat on Thursday.”

Wedding procession in Barrio Jalatlaco.

My cranberry/pear relish is in the refrigerator chilling. However, before making the dressing, I’m headed off to join with Little Amal in a calenda down the Macedonio Alcalá from Santo Domingo de Guzmán to Catedral de Nuestra Señora de la Asunción — bringing her message of “hope for displaced people everywhere, especially children who have been separated from their families.”

¡Feliz Día de Acción de Gracias!

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It’s Thanksgiving Day (known as Día de Acción de Gracias in Mexico) in el norte and I’m thinking guajolote thoughts. When you sit down to your turkey dinner you will be following in the footsteps of the original inhabitants of the valley of Oaxaca. Archaeologists have discovered evidence of turkey domestication 1,500 years ago in the in the valley of Oaxaca’s Mitla Fortress.  And, according to Gary Feinman, Field Museum curator of Mesoamerican anthropology, “It’s a bird very, very similar to what a lot of people are going to eat on Thursday.”

An imperious guajolote at the Villa de Zaachila Thursday market.

Turkeys, or as they are commonly known in Oaxaca, guajolotes, continue to play a special role in many of Oaxaca’s indigenous communities. Turkey mole is prepared and served during religious festivals and weddings, among other special occasions. They are also given as gifts and the downy feathers under the wings are dyed and used to make penachos (headdresses) for the danzantes of the Danza de la Pluma.

Guajolotes looking cute at the Villa de Zaachila Thursday market.

So, to those in el norte, while you are enjoying your Thanksgiving turkey, give a little thanks to the Zapotecs of the valley of Oaxaca.  ¡Buen provecho!

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When you sit down to your turkey dinner tomorrow, you will be following in the footsteps of the original inhabitants of the valley of Oaxaca.

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Guajolotes on the doorstep. San Pablo Villa de Mitla, Oaxaca

Archaeologists have discovered evidence of turkey domestication 1,500 years ago in the in the valley of Oaxaca’s Mitla Fortress.  And, according to Gary Feinman, Field Museum curator of Mesoamerican anthropology, “It’s a bird very, very similar to what a lot of people are going to eat on Thursday.”

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Guajolotes waiting for a ride, Teotitlán del Valle, Oaxaca.

Turkeys, or as they are commonly known in Oaxaca, guajolotes, continue to play a special role in many of Oaxaca’s indigenous communities.  Turkey mole is prepared and served during religious festivals and weddings, among other special occasions.  They are also given as gifts and the downy feathers under the wings are dyed and used to make penachos (headdresses) for the danzantes of the Danza de la Pluma.

So, to those in el norte, while you are enjoying your Thanksgiving turkey, give a little thanks to the Zapotecs of the valley of Oaxaca.  ¡Buen provecho!

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