Celebrating The Dead / Celebrando A Los Muertos

"Death is something we should not fear because, as we are, death is not and when death is, we are not"

In México, the Day of the Dead celebrations can be traced back to the indigenous cultures. Rituals celebrating the deaths of ancestors have been observed by these civilizations perhaps for as long as 3,000 years. Originally, this festivity fell on the ninth month of the Aztec Solar Calendar, approximately the beginning of August, and was celebrated for the entire month. Festivities were presided over the goddess Mictechacihuatl, the "Lady of the Dead", who is now being related with La Catrina.

Altar made by Esteban Aguilar dedicated to Rafa, my nephew

With the arrival of the Spaniards, the date of this festivity changed to coincide with All Souls' Day celebrated by the Catholic Church. Today, as in many Latin American countries, México commemorates the Day of the Dead on November 2nd. The custom established by past civilizations became a ceremony where indigenous beliefs blend with Catholic beliefs. This celebration in México is not filled with sadness; on the contrary, it is a happy and colorful celebration where death takes a lively, friendly expression. People go to cemeteries to visit the souls of the departed and build private altars containing the favorite foods and beverages as well as photos and memorabilia of their loved ones. 

This little altar was for my dear friend Faten

In most regions of Mexico, November 1 honors children and infants with special designs in the altars, using color white flowers and candles. On November 2nd the souls of the adults are remembered with a variety of rituals according to the different states of México. Everywhere, people build altars for the departed and decorate their graves with offerings that often include sugar skulls made with the names of the dead person written on the forehead, cempasúchitl, Mexican marigolds, and pan de muerto, a special bread made for this occasion. The intention is to encourage the dead to return home and visit loved ones, feast on their favorite foods and listen to their favorite music. 

In United States, many American communities with Mexican residents are celebrating the Day of the Dead in a very similar way as in México but in the community, some have taken their own personality in which Mexican traditions are being extended to make artistic statements. 

In San Francisco for instance, The Day of the Dead has been celebrated in the Mission District since the early 70s. Over 15,000 people gather in the Mission to participate in the Annual Day of the Dead Procession and Altars. The altars are community art installations that are intended to change as each person adds something to them. Through art, music and performances this event honors our ancestors and celebrates the vitality and richness of today's community. 

In Tucson, Arizona, the All Souls Procession is a festivity inspired by the Day of the Dead. It is celebrated with a two-mile long procession that ends in the finalizing action of burning a large urn filled with the hopes, offerings and wishes of the public for those who have passed. The procession is a perfect opportunity for artist to collaborate, create, and inspire the public through their art. It was created in 1990 by Susan Johnson, local artist, who felt she should honor her late father in celebration and creativity.

In San Diego, my city, there are many organized events to celebrate this festivity. From the artsy ones, to the commercial, to the traditional. One I have enjoyed throughout the years is the one organized by the Sherman Heights Community Center. In the heart of the Historic District of Sherman Heights, this event has a little bit of everything. The celebration includes the viewing of altars throughout the neighborhood, arts and crafts, workshops, food, Aztec blessing, live performances and a procession. Powered by Hispanic community members, this event encourage pride in our Mexican traditions while honoring our ancestors.

This year I'm dedicating my personal altar to my beloved father- and brother-in-law, two people who I miss having in my live.

This Is Just To Say / Esto Es Sólo Para Decir

This is just to say

I have eaten 

the plums

that were in

the icebox

and which 

you were probably

saving

for breakfast

Forgive me

they were delicious

so sweet 

and so cold

-- William Carlos William 

Cheesecake decorated with red and yellow plum dessert sauce and fresh plums

Used in this delicious dessert sauce, plums make even ordinary vanilla ice cream a real treat. And they elevate the humble cheesecake to a celestial place.

Plum Dessert Sauce

1 Cup water

6 Medium size yellow or red plums, peeled, halved and stoned

3/4 cup sugar

2 Tablespoons fresh lemon juice

1 Tablespoon cornstarch

1/2 teaspoon vanilla extract

Place water, plums and sugar in a large, heavy saucepan, over high heat. Bring to a boil, then reduce the heat and simmer for 15 minutes. Allow the mixture to cool slightly, then transfer it to a blender and puree. Return to the saucepan, dissolve cornstarch in the lemon juice and add to the sauce while stirring. Simmer for 10 minutes. Let sauce completely cool before beating in the vanilla. Serve at room temperature.

Cheesecake decorated with yellow plum dessert sauce, fresh kiwi and blueberries

Morelia and Nearby Towns/ Morelia y Pueblos Cercanos

When I take a vacation in México I almost never go to big cities or tourist beaches where almost everything is set to attract visitors from abroad, especially those from the United States. These places show a beautiful and well manicured México where foreigners can feel comfortable and safe. The shops and restaurants are equipped to cater to these visitors. English is spoken and exclusive products are sold to appeal to visitors from abroad. The typical food is prepared in more modern forms and bottled drinking water is sold to invite visitors to eat and drink without fear of contracting stomach infections. This is all very fine but I prefer to go to rustic and picturesque small towns and to visit cities with beautiful architecture and historical heritage. Places where I can see the daily life of the Mexican people and learn more about our culture, customs, traditions and, of course, food.

A few days ago I visited the beautiful city of Morelia, the state capital of Michoacán. A city rich in history and with beautiful architecture.  Some of the most important people in the Mexican War of Independence, were born or lived in this city;  Morelos, Josefa Ortiz de Domínguez, Iturbide and Hidalgo.

Morelia is the city that shows the noble and distinguished style of the entire state. Its monumental buildings, reflect of the viceroyalty period, are preserved in all their grandeur and its beautiful streets lead you, almost always, to the magnificence of a colonial style construction. 

The villages near Morelia are no less beautiful than the spectacular city. Beginning with the originality of their names to the picturesque landscapes and the authenticity of its inhabitants, many are referred to as "Pueblos Mágicos" (magical towns). 

According to the Tourist Bureau in México (SECTUR), A "Magic Town" is a place that has symbolic attributes, legends, history, important facts, day-to-day-live; in other words, MAGIC that emanates from its social and cultural manifestations.

Cuitzeo (place of pools), Cuto (place of torture), Uriangato, Huandacareo (place known for its hot springs spas), Iramuco, Chucándiro, Tarímbaro (place of willows), Huriramba (Calzonzin Inspector, the movie, was filmed here), Compandaro, Tzurumútaro, Pátzcuaro and Janitzio (where you can eat white fish and charales like nowhere else!), Capacho, Tiripetío (place of gold) and many others that it's impossible to name them all. 

Thanks to my dear friend, Lolita, I got to visit and learned the names of all these towns and she also told me the meaning of some of the names. Lolita is a retired Spanish Professor who used to teach in secondary schools in some of these towns as well as in the city. She was born and raised in Meson Nuevo, a town near Morelia, so she knows all about the city and she was so kind to show me around many wonderful places. I spent 4 days in Michoacán and, although this is not the first time I visited this state, I went to so many new places and learned so many new things that it feels like the first time.  I'm sure I will be back!

Molcajete

The molcajete and tejolote (mulcazitl and texoloti, in Nahualt) are what is known as the mortar and pestle tool used for grinding various food products. The use of the molcajete dates back several thousand years and was used by pre-Hispanic cultures including the Aztec and Maya. Traditionally carved out of a single block of volcanic rock, molcajetes are typically round in shape and supported by three short legs. Nowadays, molcajetes can also be found in different shapes carved with various animal heads. Sometimes you can find one in the shape of a bowl, using a pedestal base for support instead of legs. Tejolote is the matching hand-held grinding tool and it's also made of the same volcanic rock.

Molcajetes are used to grind chiles, nuts and spices, and to prepare salsas and guacamole. But a molcajete can also be used as a cooking tool by heating it in a very hot oven or over hot coals and then use it to heat food. It can also be use as a serving dish for hot food or chilled for salads and cold seafood dishes. 

This ancestral tool makes the best flavored salsa. There is something about this rock that gives salsa a unique flavor. Molcajetes, some people say, much like cast iron skillets, carry over flavors from one preparation to another. 

There are many recipes for chile de molcajete but my favorite is the one prepared by my brother-in-law, Juan. His recipe is featured in One Big Table, the book written by Molly O'Neill and it is also in Chile Frito, a small recipe book written by me. Now I'm sharing it here.

El Chile de Juan

(Recipe by Juan Siordia)

2 habanero chiles

3 lb. jalapeños

4 lb. güerito chiles (yellow Fresno chile)

2 lb. serrano chiles

1/2 lb. dried red peppers 

10 lb. vine ripe tomatoes (Roma tomatoes work well for this salsa)

5 lb. tomatillo, with husks

1 head of garlic

1 can Mexican beer (Tecate or Corona go well with this)

salt to taste

On a cast iron griddle over the stove or an outdoor grill, roast all the vegetables a day ahead. Store in the refrigerator overnight. The next day, mash the peppers in a molcajete one at the time starting with the habanero and ending with the dried red peppers. Remove husk from tomatillos. Add the tomatoes and tomatillos to molcajete in between chiles. When the mixture starts thickening, add beer to the molcajete as needed.  

If you have a small molcajete do this in batches. Transfer the salsa to a bowl. Mash the garlic and add to the bowl. Add salt to taste and more beer if needed. The salsa should have the consistency of a thick and chunky purée. Drink the left over beer.

Serves approximately 50 people!

Lupita's Taco Shop

I found this music video in the web and I couldn't help but sharing it with you. I don't really like Hip-Hop music but this one is original and talks about something I love; Mexican food!

Encontré este video en la red y no me pude aguantar el compartirlo con ustedes. No me gusta mucho la música Hip-Hop pero este video es original y habla de algo que amo; la comida mexicana!