Casa de Colores School of Traditional Mexican Cooking

A Unique Culinary Adventure in Cabo

Archive for Mexico

SURREAL SUNDAY IN XOCHIMILCO

Mexico City is too much!

I know I’ll never see all the things I want to see in this sprawling megalopolis packed with life-loving Chilangos making the most of everything, every day.

Neither Manuel, who has lived in Mexico City for 40 years, nor I had been to the legendary floating gardens of Xochimilco.  We were both prepared to hate it, thinking it would be dirty, overrun and touristy…

We were surprised to find a surreal dream of a Sunday filled with impossibly colorful gondolas, trajineras, bumping sides as they were poled through miles of canals that are the remnants of Lake Texcoco where the ancient Aztecs created fertile gardens to grow their foods and flowers.

On weekends the canals become a floating fiesta with bars, restaurants and gangs of fully fledged mariachis all competing for business from their own colorful little boats.  It’s a riot of color and sound, an olfactory and auditory banquet you really must experience if you have the good fortune to find yourself in this magical city.

Hop aboard a trajinera, tie a floating bar up to one side and a group of musicians to the other and while away a truly surreal day in Xochimilco.  If all this isn’t enough, you can wander for hours through 24 hour fruit and flower markets, as Manuel and I did…

Xochimilco invites you to eat, drink and be merry!

¡Buen provecho!

Donna

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TOTOPOS DE TEZOATLAN

MOST places on the planet, a totopo is the chip you dip in your salsa or guacamole.

In Tezoatlan, tucked away in the Lower Mixtec Mountains of northern Oaxaca, a totopo is something else altogether.

For generations this gigantic, paper thin bread made from freshly ground nixtamal (field corn prepared with slaked lime the way it’s been done for over a thousand years), fresh lard and a pinch of salt, was carried by mule drivers carrying goods to ranches and settlements that seldom made it to a town of any size to buy the basics.

They carried totopos, which look fragile, but are cooked to a point of flexibility that, when reheated on a comal or over an open fire, attain a perfect crisp, crunchy texture that is uniquely satisfying.  Along with dried salsas that could be rehydrated with a little water and dried meats made palatable by simmering in the same salsa, plus whatever greens and fresh meats that could be gathered along the trail, the hardy mule drivers ate pretty well without carrying a lot of extra weight.

Tezoatlan’s totopos are a local addiction, part of everyone’s daily diet in this magically beautiful village of the Lower Mixtec.  My guy Manuel was born and raised there, in the building where his father had an electric mill used to grind fresh nixtamal carried in by local women daily in five gallon buckets.  The mill had stone discs inside which had to be chiseled on a regular basis to make stone ground, whole grain masa for tortillas, tamales and other antojitos and, of course, for totopos.

DOÑA Filiberta is one of two women in Tezoatlan who are still making tototopos, although age and arthritis have slowed her down considerably.  Manuel (along with plenty of Tezoatlan’s townspeople, no doubt) has long been concerned about the future of their favorite oversized cracker… but we can all relax after our visit to her kitchen workshop in September when she assured us that her grandaughter is learning the trade and will be taking over this important work.

The photo at the top shows Doña Fili’s old fashioned, thin pottery comales (griddles) upon which her totopos (also shown) bake over a hardwood fire, just as they have always been.  The second shot features Doña Fili herself, with the stone metate still used to grind nixtamal.  She also has a small stone mill similar to the one Manuel’s father used in the family business, and she still remembers him fondly.  She says he was a kind man who always provided hot water for the women to wash their hands on brisk Mixtec mornings.

Mexico’s food traditions are the glue that hold its people together.  I hope you can take a trip someday to small town Oaxaca where you will see and taste exactly what I mean!

¡Buen provecho!

Donna