tag:blogger.com,1999:blog-88079059869492906372024-03-13T20:06:18.305-07:00The Holy EnchiladaArt, culture, food, history and inspiration. Finding the divine in the most unexpected places.TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-8807905986949290637.post-25369962892847998822011-11-08T16:38:00.000-08:002011-11-08T16:41:45.667-08:00Join me for Pachanga! A Benefit for Galeria de la Raza<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RndXIeJSKNE/TrnKtbuW1JI/AAAAAAAABU8/Oxn18W-cv40/s1600/Mori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-RndXIeJSKNE/TrnKtbuW1JI/AAAAAAAABU8/Oxn18W-cv40/s320/Mori.jpg" width="288" /></a></div><div style="text-align: center;"> Pictured: Memento mori, digital print by Raul Aguilar.</div><br />
Please join me, and over 70 contemporary artistas at Pachanga! Galeria de la Raza's 10th Annual Art Auction on Saturday, November 19th, 2011 at 7:00 pm. Galeria is located at 2857 24th Street, San Francisco. Admissions are from $20 to $50 sliding scale. Pachanga is truly a fantastic party, this year the event has a 1970's flare. Dust off your platform shoes and dance to 1970's disco, salsa and Latin Funk. There will be an award for the best 1970's attire.<br />
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Click <a href="http://www.galeriadelaraza.org/eng/events/index.php?op=view&id=2992">here</a> for more information, and to visit the on-line catalog. Can't make it? Bidding by proxy is allowed! Register before Thursday, November 17th at 5:00 pm. All proceeds benefit Galeria de la Raza, San Francisco premier non-profit arts organization. <br />
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"Founded in 1970, the Galería is a non-profit community-based arts organization whose mission is to foster public awareness and appreciation of Chicano/Latino art and serve as a laboratory where artists can both explore contemporary issues in art, culture and civic society, and advance intercultural dialogue. To implement our mission, the Galería supports Latino artists in the visual, literary, media and performing art fields whose works explore new aesthetic possibilities for socially committed art."TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com3tag:blogger.com,1999:blog-8807905986949290637.post-26301591945253086882011-09-30T23:40:00.000-07:002011-10-01T19:13:35.955-07:00New Halloween Fabric! Devils<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SXWeKjWPjWQ/TofINbb-XRI/AAAAAAAABU4/zvpQd9e8yHA/s1600/IMG_2210.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-SXWeKjWPjWQ/TofINbb-XRI/AAAAAAAABU4/zvpQd9e8yHA/s400/IMG_2210.JPG" width="400" /></a></div><br />
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Right on time for Halloween! This new fabric I designed is available for sale at my <a href="http://www.spoonflower.com/fabric/41571">SpoonFlower</a> shop. It depicts a trio of devils having one hell of a good time. <br />
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Visit my <a href="http://www.spoonflower.com/profiles/holyenchilada">SpoonFlower shop </a>to play around with the repeat. A yard on basic quilting weight cotton starts at $18 dollars, a test swatch is only $5 dollars<br />
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</a>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com1tag:blogger.com,1999:blog-8807905986949290637.post-90717189611916214432011-08-31T23:30:00.000-07:002011-09-02T18:47:50.621-07:00Once Upon a Time, There Was a Fair....<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HE3tmn-z2Dc/TmGDt8LAsvI/AAAAAAAABUY/V3CjuKZESqU/s1600/Folsom2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-HE3tmn-z2Dc/TmGDt8LAsvI/AAAAAAAABUY/V3CjuKZESqU/s400/Folsom2011.jpg" width="400" /></a></div><br />
I created this image for a contest sponsored by The Folsom Street Fair. The fair celebrates San Francisco vibrant kink, leather, fetish and alternative communities. I felt like the contest was up my alley! Sadly, upon visiting the Fair's website, I discovered that the contest had been canceled due to lack of interest. HEY, I was interested!! Anyway, I wanted to share the poster with you. Here is a detail:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BSRitNiFqgw/TmGEJ66T7RI/AAAAAAAABUc/vCCddN-JQ8I/s1600/FolsomDetail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://3.bp.blogspot.com/-BSRitNiFqgw/TmGEJ66T7RI/AAAAAAAABUc/vCCddN-JQ8I/s400/FolsomDetail.jpg" width="400" /></a></div><br />
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The poster plays with many recurring themes in my work: The circus, cartoons, and fetish imagery. The bright, primary colors of the circus inspired the poster. I was also inspired by movies I saw as a kid, among them the terrifying sequence of <a href="http://youtu.be/944cPciN-kw">Pink Elephants on Parade</a>, from Dinsney's Dumbo. Here are more sources of inspiration: <br />
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The movie<a href="http://youtu.be/qlQxzGDFt8c"> Santa Sangre</a>, by Alejandro Jodorowsky is quite distubring, yet it is one of my favorites. The image below comes via <a href="http://movieoutlaw.blogspot.com/2011/05/santa-sangre-1989.html">Movie Outlaw</a>, where you can read more about this wonderfully strange circus movie. I think Jodorowsky captured the bizarre world of Mexican circuses quite well. My favorite sequence is when the circus folks stage a funeral for a death elephant. The character of Concha (played masterfully by Blanca Guerra) is scary and unforgettable, sort of like Norman's Bates mother from Psycho....Mexican style. Guerra's eyes are like guns! She points, and shoots quite often during the movie. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sxWsGadZMxI/TmF8LILw6II/AAAAAAAABUQ/MC4Fn7QI2vY/s1600/SantaSangreFinal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-sxWsGadZMxI/TmF8LILw6II/AAAAAAAABUQ/MC4Fn7QI2vY/s400/SantaSangreFinal.jpg" width="400" /></a></div><br />
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</a></div>Another circus movie that I used to watch was an Argentinian/Spanish movie called "<a href="http://youtu.be/bMZjIrYX-jQ">Habia una Vez un Circo</a>", (Once Upon a Time, There Was a Circus) about a sick little girl and her clown friends. The movie was fun, but scary at times. I remember a scary sequence when the little protagonist (the adorable Andrea Boca) runs into a window late at night, while having hallucinations about the circus. In this <a href="http://youtu.be/bMZjIrYX-jQ">sequence</a>, her clown friends come to her bedroom to cheer her up. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nQnrtsq2oNo/TmF7T1URH4I/AAAAAAAABUM/zoPT1DXUv7c/s1600/huvucirco_afiche.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-nQnrtsq2oNo/TmF7T1URH4I/AAAAAAAABUM/zoPT1DXUv7c/s400/huvucirco_afiche.jpg" width="278" /></a></div><br />
Thanks for reading this brief account of bizarre circus movies. If you are interested in attending The Folsom Street Fair, just visit t<a href="http://folsomstreetfair.org/">heir website</a> for a schedule of events. Be warned, it is for adults only. The Fair is held in San Francisco in September the 25th, 2001. If you are interested in buying my poster, just let me know. TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-77745498101333171372011-07-28T17:50:00.000-07:002011-07-28T17:59:39.087-07:00Peach and Pitaya Sorbet - Nieve de Durazno y Pitaya<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TL6IkBSltnI/AAAAAAAABM8/pyACLHl7TG8/s1600/IMG_1586.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TL6IkBSltnI/AAAAAAAABM8/pyACLHl7TG8/s400/IMG_1586.JPG" alt="" id="BLOGGER_PHOTO_ID_5530007544860620402" border="0" /></a><br />Finally, it is starting to feel like Summer here in San Francisco. What is better for Summer than some delicious iced treats? Recently I saw some luscious peaches and colorful pitayas side by side so I decided to make some cool <span style="font-style: italic;">Nieve de Durazno y Pitaya.</span><br /><br /><a href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TL6KE39HgUI/AAAAAAAABNM/xVtHbNMnSFQ/s1600/1575.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TL6KE39HgUI/AAAAAAAABNM/xVtHbNMnSFQ/s400/1575.JPG" alt="" id="BLOGGER_PHOTO_ID_5530009208801952066" border="0" /></a><br /><br />More often than not pitayas (also spelled pithaya) are associated with exotic, tropical or Chinese products but they are also abundant in Mexico. Some species of Pitayas are native to the Americas, and in Asian countries they are referred to as "dragon fruits", because they seem scaley, like a dragon's skin. They are rich in calcium and vitamin C. Pitayas are actually not tropical, they grow in arid regions. Like other succulents, like the nopal and the prickly pear, they are believe to regulate blood sugar in diabetics.<br /><br /><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TL6JMG7YX-I/AAAAAAAABNE/gedF_qBNbJw/s1600/1577.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TL6JMG7YX-I/AAAAAAAABNE/gedF_qBNbJw/s400/1577.JPG" alt="" id="BLOGGER_PHOTO_ID_5530008233568657378" border="0" /></a><br />Here in San Francisco I found Pitayas on several groceries stores on Mission Street. They are also available at <a href="http://www.rainbow.coop/">Rainbow Groceries</a>. This being an artsy blog, I also wanted to mention that these curious fruits were a favorite painting subject of Mexican painter Frida Kahlo. Here is one of Frida's paintings depicting pitayas!<br /><br /><a href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TL6HzVGEkiI/AAAAAAAABM0/mkMwIbKmhZs/s1600/stillifepitahayas1938.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TL6HzVGEkiI/AAAAAAAABM0/mkMwIbKmhZs/s400/stillifepitahayas1938.jpg" alt="" id="BLOGGER_PHOTO_ID_5530006708363235874" border="0" /></a><br />In Mexico these fruits are not often eaten by themselves. They make wonderful Agua Fresca and <span style="font-style: italic;">nieve</span>, a type of sorbet. I think that the species found here in the US are not particularly flavorful, they have the consistency of kiwi with crunchy little black seeds. The flavor some how resembles Jicama, with a hint of melon. I think the ripe juicy peaches marry well with the flavors of the pitaya. These recipe is super easy. You'll need the following ingredients:<br /><br /><ul><li>Two big, <span style="font-style: italic;">very ripe</span> peaches. This recipe wont work if the peaches are not soft. </li><li>Two red pitayas</li><li>Fresh squeezed lime juice</li><li>Sugar or sweetener of your choice to taste (optional)</li><li>A splash of fruity liquor like Midori, Grand Marnier, or Triple Sec (optional) </li></ul><br />Cut the pitayas lenghtwise and take the white flesh out of the peel carefully using a spoon. Save the red peel as a "cup" for presenting your sorbet. Cut the pitaya flesh in chunks and place them in a food processor.<br /><br />Peel the peaches by cutting an "X" on their skin, then dunk them in boiling water for a few seconds. Dunk them on iced water and the skins should be able to come right off. Cut the peaches in chunks and add them to the food processor.<br /><br />Add the lime juice, the liquor and a little bit of the water you used to peel the peaches. The peaches I used were very sweet so I didn't use any sugar, but you can add the sweetener of your choice at this point. Process until you have a soft puree. Don't process the fruit too much, or the little seeds of the Pitaya will pulverize and discolor your sorbet.<br /><br />Freeze the puree in an ice cream maker until you reach a sorbet consistency. It wont take too long to churn, so check often. I use <a href="http://www.cuisinart.com/products/ice_cream/ice-21.html">cuisinart model 21.</a> If you don't have an ice cream maker you can freeze the puree in a tray until it is partially frozen. Scrape the sides with a spatula and freeze again - it will be more icy, like an Italian Granita, but still good! Serve in the hollowed out peel of the pitaya and enjoy!TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-79776368177067577032011-05-18T20:40:00.000-07:002011-05-18T23:11:14.265-07:00Prints and Cards Now Available!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-sOPF3mDs5Nk/TdSZr1SXsiI/AAAAAAAABTs/aZvn5kb43Ts/s1600/AnimaSola.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 324px; height: 400px;" src="http://1.bp.blogspot.com/-sOPF3mDs5Nk/TdSZr1SXsiI/AAAAAAAABTs/aZvn5kb43Ts/s400/AnimaSola.jpg" alt="" id="BLOGGER_PHOTO_ID_5608276414300664354" border="0" /></a><br />A small selection of my artwork is now available at <a href="http://fineartamerica.com/profiles/raul-aguilar.html">Fine Arts America. </a>FAA is an on-line marketplace for selling, purchasing and creating fire art prints, greeting cards and original works of art. Prints start at $18.50. Check out my <a href="http://fineartamerica.com/profiles/raul-aguilar.html">FAA gallery </a>for more information!TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-61957516742302595122011-05-17T09:00:00.000-07:002011-05-17T16:03:18.965-07:00Palomitas de Colores: Colorful Fruity Popcorn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-GUYiLScbk78/TdL4upYFbqI/AAAAAAAABTk/wrbXt7fOgp4/s1600/piloncillo.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-rHjYGgvyn4Q/TZKV46cC15I/AAAAAAAABSE/USNRFPhC3Fc/s1600/EasterPopcorn.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-rHjYGgvyn4Q/TZKV46cC15I/AAAAAAAABSE/USNRFPhC3Fc/s400/EasterPopcorn.jpg" alt="" id="BLOGGER_PHOTO_ID_5589694892512302994" border="0" /></a><br />So...A recipe for popcorn in a Mexican food blog? Of course! Corn is a quintessential Mexican food, with lots of <a href="http://theholyenchilada.blogspot.com/2011/05/doves-and-hail-secret-meanings-of.html">symbolic meanings, check the previous post</a>. Back in grammar school my friend's mother made colorful popcorn like this. The first time I saw it in his lunchbox I found the colors fascinating! My friend's mom used a syrup made out of hard candy (similar to jolly ranchers) to color the popcorn. This version uses less sugar and fresh fruit to flavor it, and it uses stovetop popped popcorn. It is crunchy, toasty and better than the microwave kinds, that are full of hydrogenated fats. Let's get cooking! You'll need the following ingredients:<br /><br />FOR EACH BATCH OF POPCORN<br /><ul><li>Half a cup of <span style="font-style: italic;">Maiz Palomero</span>, divided into eights of a cup (or any quality brand of popping corn)</li><li>Vegetable oil, two tablespoons</li><li>Salt, just a pinch (optional, it just brings out the flavor)<br /></li><li>A sauce pan with a lid (it should hold at least 3 quarts) </li></ul><br />Add the oil to the pan, and heat on high, together with one fat kernel of popcorn to test. Once the kernel pops, you are ready to add one eight of a cup of popcorn to the pan, and a pinch of salt. Shake it a bit so it divides evenly into a single layer. Cover and let it rest for about 15 seconds away from the heat - then place it over the flame once again. The popcorn should start popping, go ahead and hold on to the lid and shake the pan vigorously over the stove to prevent burning. Once the popcorn is almost all popped you won't hear rattling. Open the pan halfway so the steam escapes, that way you'll have crunchy toasty popcorn. Place the popcorn in an oven so it stays warm and crunchy, before covering it with the flavored syrup.<br /><br />FOR EACH CUP OF SYRUP<br /><ul><li>One cup of flavoring agent. In this case I used fresh blue berries, raspberries, vanilla, fresh lime and lemon.<br /></li><li>One cup of organic, evaporated cane juice sugar or <span style="font-style: italic;">piloncillo (</span>Note: using<span style="font-style: italic;"> piloncillo</span> will result in darker colored popcorn).<br /></li><li>Three quarters of a cup of water</li><li>A drop or two of vegetable coloring (optional).<br /></li></ul><a href="http://4.bp.blogspot.com/-GUYiLScbk78/TdL4upYFbqI/AAAAAAAABTk/wrbXt7fOgp4/s1600/piloncillo.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 310px;" src="http://4.bp.blogspot.com/-GUYiLScbk78/TdL4upYFbqI/AAAAAAAABTk/wrbXt7fOgp4/s400/piloncillo.jpg" alt="" id="BLOGGER_PHOTO_ID_5607817966294232738" border="0" /></a><br />Fruit syrup is created in a similar manner as the one used for this <a href="http://theholyenchilada.blogspot.com/2010/07/herb-watermelon-agua-fresca.html">Agua Fresca</a>, but it uses less water. Combine the water and the fruit of your choice in a blender, strain in a fine sieve. Combine the sugar and the flavored water in a sauce pan and bring to a boil. You can add a couple of drops of food coloring at this point, if you are using it. Boil and stir until the sugar has thickened. This is the tricky part! If your caramel is too tick, you'll end up with a messy sugary clump. If the syrup is too thin, it will shrivel your popcorn. You'll know your syrup is the right consistency if you pick it up with a spoon and it falls back to the pot in the shape of a ribbon. Put the warm popcorn in a bowl and cover with the syrup evenly, using a wooden spatula to carefully coat it. The correct ratio of popcorn to caramel is about half a cup of syrup to three cups of popcorn, depending on taste. Place the finished product on a sheet of wax paper and let dry.<br /><br /><a href="http://1.bp.blogspot.com/-3kXzkgXWU_s/TZKW8QDb5BI/AAAAAAAABSU/gFNn7_aC4y4/s1600/EasterPopCorn1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-3kXzkgXWU_s/TZKW8QDb5BI/AAAAAAAABSU/gFNn7_aC4y4/s400/EasterPopCorn1.jpg" alt="" id="BLOGGER_PHOTO_ID_5589696049365902354" border="0" /></a><br />If you are making different flavored popcorn I recommend you have your fruit flavor based prepared ahead of time, before making the syrup. That way your warm popcorn doesn't have to sit in the oven for a long time. Once the popcorn is dry and cool to the touch, it is ready. Put it in a pretty bowl and serve. Oh wait...It doesn't matter where you'll put it, it usually gets eaten right the way! Enjoy.<br /><br /><a href="http://4.bp.blogspot.com/-vWQ-pxzSgic/TZKWsHGTMyI/AAAAAAAABSM/KO_hpiAt-RI/s1600/EasterPopcorn2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-vWQ-pxzSgic/TZKWsHGTMyI/AAAAAAAABSM/KO_hpiAt-RI/s400/EasterPopcorn2.jpg" alt="" id="BLOGGER_PHOTO_ID_5589695772084089634" border="0" /></a>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-8955255471490935232011-05-17T08:15:00.000-07:002011-05-17T16:05:08.358-07:00Doves and Hail: Secret Meanings of Popcorn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-4MP3fGkvyqE/Tcht1VNbNTI/AAAAAAAABTc/Hv3q5vp8PjA/s1600/PopCorn50.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="http://3.bp.blogspot.com/-4MP3fGkvyqE/Tcht1VNbNTI/AAAAAAAABTc/Hv3q5vp8PjA/s400/PopCorn50.jpg" alt="" id="BLOGGER_PHOTO_ID_5604850499256530226" border="0" /></a><br />During the Mexican conquest, Spanish historian Fray Bernardino de Sahagun described a curious dance performed by young women on the<span style="font-style: italic;"> Mexica</span> month of <span style="font-style: italic;">Toxcatl</span>:<br /><br /><blockquote></blockquote><blockquote><blockquote>"....Young maidens dance shaven, with arms and legs covered in red feathers, wearing <span style="font-style: italic;">capillejos </span>composed of toasted corn called <span style="font-style: italic;">momochitli</span>, that was a grain resembling a very white flower. These <span style="font-style: italic;">capillejos</span> were made in the same manner as the ones created out of flowers, [worn] by young Castillian maidens during the month of May..."</blockquote><br /></blockquote>Those capillejos (a type of bonnet) mentioned by<a href="http://en.wikipedia.org/wiki/Bernardino_de_Sahag%C3%BAn"> Sahagun</a> were actually made out of popcorn. To the <span style="font-style: italic;">Mexica</span> ("Aztecs"), corn was an important grain that held important socio-religious significance, much like <a href="http://theholyenchilada.blogspot.com/2009/09/sacred-fluids-real-history-of-chia-pets.html">chia</a> and <a href="http://theholyenchilada.blogspot.com/2010/05/alegria-past-and-future-of-eternal.html">amaranth</a>, that I have mentioned on previous posts. Corn was central to the native culture of the Americas, but only <span style="font-style: italic;">Zea Mays Averta</span> had the ability to pop when heated.<br /><br /><br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-kamZuwhzUG8/TZgq0498IVI/AAAAAAAABS0/5p74zUeCDN4/s1600/TlalocCodexRios.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 344px; height: 400px;" src="http://2.bp.blogspot.com/-kamZuwhzUG8/TZgq0498IVI/AAAAAAAABS0/5p74zUeCDN4/s400/TlalocCodexRios.JPG" alt="" id="BLOGGER_PHOTO_ID_5591266025514213714" border="0" /></a>Tlaloc, God of Rain, from the Codex Rios<br /></div><br />In other writings, Sahagun mentions that momochitli was also offered to Tlaloc, the Rain God, due to its resemblance to hail, that was also attributed to this deity. To this day, some Mexicans say "Tlaloc must be angry" every time it hails. Other writings by Sahagun allude that popcorn was an important offering due to its resemblance to stars - it was a divine reminder of the constellations, that helped the ancient Americans develop the calendar.<br /><br />Indigenous communities like the Mazahua in central Mexico create simple offerings for religious ceremonies composed of strands made out of popcorn, small biscuits and marshmallows. Thanks to <a href="http://vamonosalbable.blogspot.com/2010/06/el-jueves-de-corpus-en-temascalcingo.html">El Bable</a>, you can see the following image showing a Mazahua altar adorned with fruit and popcorn garlands. Mazahua women also create long popcorn garlands that are strung around crosses and images of saints, at times completely covering them. Some times a piece of bread is hung in the middle of the popcorn strand, symbolic of the holy spirit.<br /><br /><a href="http://2.bp.blogspot.com/-PfU8988iKBo/TbChgccuSEI/AAAAAAAABS8/695eCW3mN08/s1600/PalomitasGuirnalda.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-PfU8988iKBo/TbChgccuSEI/AAAAAAAABS8/695eCW3mN08/s400/PalomitasGuirnalda.JPG" alt="" id="BLOGGER_PHOTO_ID_5598151915586078786" border="0" /></a><br />The word for popcorn in Mexico is "palomitas" - a word that literally means "little doves", maybe because the popped grain resembles tiny white doves. The name could also be an attempt to scyncretize religious beliefs associated with popcorn. An offering to Tlaloc, the god of rain could be sincretized as an offering to the holy spirit, also symbolized as a white dove in Catholic belief. According to Genesis 8:11, a dove released by Noah flew back to the ark carrying back an olive branch after the flood, a sign of peace and divine reconciliation.<br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-QRgIdkSYi0w/TZgnaNerYPI/AAAAAAAABSs/BAFYBxv-GDQ/s1600/NoahDove.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="http://2.bp.blogspot.com/-QRgIdkSYi0w/TZgnaNerYPI/AAAAAAAABSs/BAFYBxv-GDQ/s400/NoahDove.JPG" alt="" id="BLOGGER_PHOTO_ID_5591262268628885746" border="0" /></a>Noah releasing a dove.<br />Mosaic, Basilica de San Marco, Venice Italy<br /></div><br />It is impossible to decipher the exact meaning and associations hidden behind a certain food, but popcorn offers a few clues. Popcorn could be seen as one of the basic miracles of nature: Life trapped inside a seed, just waiting to pop out. It is energy flying in all directions, in the shape of tiny white doves. It sounds like furious hail that destroys crops, both a gift and a warning from divine forces. It could also be a representation of the stars above us - a reminder that we are small among the planets, like a grain of corn. Such are the mysteries of food mythology and syncretism, and some things to ponder next time you to to the movies..! Enjoy the following recipe for<a href="http://theholyenchilada.blogspot.com/2011/05/palomitas-de-colores-colorful-fruity.html"> Colorful Popcorn</a>.TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-62998365749154605082011-02-17T21:02:00.000-08:002011-02-17T21:24:14.183-08:00Now on Sale! Heart Charms - Milagro Fabric<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-xmiZQAJY1h8/TV3kaC1tReI/AAAAAAAABR0/bkHSXMPPHMg/s1600/canvas.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 345px;" src="http://1.bp.blogspot.com/-xmiZQAJY1h8/TV3kaC1tReI/AAAAAAAABR0/bkHSXMPPHMg/s400/canvas.png" alt="" id="BLOGGER_PHOTO_ID_5574863049844409826" border="0" /></a>I am pleased to inform that a small selection of my fabrics can now be purchased online at <a href="http://www.spoonflower.com/profiles/holyenchilada">SpoonFlower</a>! This heart fabric is called "Milagro". Milagros literally means "miracles". They are metal charms traditionally pinned to a saint's robes. Milagros come in many shapes, and are used as tokens of devotion, or as thanks for miracles performed. I think this fabric is perfect for February, the month when we celebrate love and friendship.<br /><br /><a href="http://1.bp.blogspot.com/-K5z3X-qB-A8/TV3irRrI2vI/AAAAAAAABRk/KoYWbmjOr7g/s1600/Milagro1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-K5z3X-qB-A8/TV3irRrI2vI/AAAAAAAABRk/KoYWbmjOr7g/s400/Milagro1.JPG" alt="" id="BLOGGER_PHOTO_ID_5574861146861132530" border="0" /></a>Fabrics at SpoonFlower are processed digitally. I am still trying to adjust the color way - the sample I got shows up more orange than red, yet I think it looks very nice against the cobalt blue background. <a href="http://www.spoonflower.com/profiles/holyenchilada"></a> Other fabrics for sale are my mermaid and merman fabrics, and a kid's print called "Kids with Scarves". Please take a look at my<a href="http://www.spoonflower.com/profiles/holyenchilada"> online store at SpoonFlower.</a>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com2tag:blogger.com,1999:blog-8807905986949290637.post-88242074607853119662011-02-08T23:06:00.000-08:002011-02-08T23:25:24.923-08:00Animal Free Mexican Chocolate Drinks, Hot and Cold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TVHQ8DtR48I/AAAAAAAABRE/m7pWLr8Ahk0/s1600/CanelaShake.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TVHQ8DtR48I/AAAAAAAABRE/m7pWLr8Ahk0/s400/CanelaShake.JPG" alt="" id="BLOGGER_PHOTO_ID_5571463944239965122" border="0" /></a><br />Dear bloggeritos, I was unable to post for the month of January due to a busy schedule and a spotty internet connection. I'm still around and ready to share some information and ideas for chocolate drinks! It is amazing to think that almost a third of the US is blanketed in snow right now...Here in San Francisco we've been having almost Summer like weather! What could be better than a cool <span style="font-style: italic;">licuado</span> for hot day? Or a cup of hot cocoa, for chilly weather? Read on!<br /><br /><span style="font-weight: bold;">Cool Chocolate </span><span style="font-style: italic; font-weight: bold;">Licuados</span>.<br />I used to drink a heavenly chocolate <span style="font-style: italic;">licuado</span> sold at the Tapachula market when I was a kid. It was advertised as "Choco 1000" (choco mil). It was a play on words on the popular powdered drink called <span style="font-style: italic;">Choco Milk</span>. This drink was cleverly marketed by the super healthy and butch little Mexican boy known as Pancho Pantera. Here's Pancho, courtesy of <a href="http://www.flickr.com/photos/-u/349932146/">-U!</a> (Uriel Duran).<br /><br /><a href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TVHTSmYaIhI/AAAAAAAABRM/c4vY1W3LiHo/s1600/Panterad429.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 286px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TVHTSmYaIhI/AAAAAAAABRM/c4vY1W3LiHo/s400/Panterad429.jpg" alt="" id="BLOGGER_PHOTO_ID_5571466530528043538" border="0" /></a>This licuado of my childhood was made using fresh non-pausterised milk and a raw egg. It made it really thick and rich, but it would be considered dangerous by today's standards! See the advertising? It was recommended kids drank it three times a day in order to tame tigers, stop trains on its tracks and...Garden.<br /><br /><a href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TVHmfbtG_vI/AAAAAAAABRc/aaxRlt0_ERM/s1600/PanchoPantera2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 286px; height: 400px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TVHmfbtG_vI/AAAAAAAABRc/aaxRlt0_ERM/s400/PanchoPantera2.jpg" alt="" id="BLOGGER_PHOTO_ID_5571487641721306866" border="0" /></a><br />Amazingly enough, ancient Mexicans blended cocoa water and spices for a chocolate drink that was naturally animal free. The word Chocolate is actually a derivative of the ancient Nahuatl for <span style="font-style: italic;"> Xoco Atl</span>, meaning bitter water, a drink that was sacred. The Spaniards turned the word "Xocolatl" into "Chocolate", the term encompassing both cocoa solids and the original frothy drink. Of course, the Aztecs didn't have electric blenders but here's some ideas for making chocolate drinks in the ancient Mexican tradition. I use unsweetened <a href="http://www.ghirardelli.com/products/cocoa.aspx">powdered cocoa by Ghirardelli</a>.<ul><li>Almendrado. Use two cups of almond milk, a handful of peeled slivered toasted almonds and two heaping tablespoons of powdered cocoa. Add ice cubes, sweetener of your choice and blend.</li><li>Azteca. Two cups of almond milk, a handful of peeled slivered toasted almonds, two tablespoons of chia seeds, and two heaping tablespoons of powdered cocoa. Add ice cubes, sweetener of your choice and blend.</li><li>Chango Marango. Two cups of coconut milk, a very ripe banana, berries of your choice, two heaping tablespoons of powdered cocoa. Add ice cubes, sweetener of your choice and blend. </li><li>Abuelita's. Two cups of almond milk, a handful of peeled slivered toasted almonds, two heaping tablespoons of powdered cocoa, powdered cinnamon, and a tablespoon of Mexican Vanilla (I use Xanath's). Add ice cubes, sweetener of your choice and blend. </li><li>Manicero. Use two cups of rice milk, a ripe pear, two heaping tablespoons of peanut butter, and two heaping tablespoons of powdered cocoa. Add ice cubes, sweetener of your choice and blend. </li><li>Choco Chispas. Use two cups of almond milk, a scoop of soy based frozen dessert (I use the one made by <a href="http://www.turtlemountain.com/">So Delicous</a>), two heaping tablespoons of powdered cocoa and fresh chopped mint. Add ice cubes, sweetener of your choice and blend. The mint will create refreshing little "chips". </li></ul><br /><a href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TVHjs_thpgI/AAAAAAAABRU/i3CAZqkgExY/s1600/piramideaztecadechocolate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 283px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TVHjs_thpgI/AAAAAAAABRU/i3CAZqkgExY/s400/piramideaztecadechocolate.jpg" alt="" id="BLOGGER_PHOTO_ID_5571484576190146050" border="0" /></a><br /><br /><span style="font-weight: bold;">History of Hot Mexican Chocolate</span><br />The image above comes from <a href="http://www.peatom.info/imagenes/fotoimpacto/112767/una-piramide-muy-dulce/">Peaton</a>, it shows a chocolate pyramid created for a competition in Germany. Emperor Moctezuma would finish his meal with a frothy gourd full of "<span style="font-style: italic;">Xocolatl"</span> and a nice smoke perfumed with liquidamber resin. The drink was traditionally served cold. During colonial times the original bitter drink of the Aztecs became fermented, sweetened and seasoned with vanilla, sugar, almonds and cinnamon - what it is now known as "Mexican Chocolate" immediately caught on in Europe and became very popular. Certain convents in colonial Mexico experimented with chocolate, creating famous recipes like Mole Poblano, yet the church forbid nuns from drinking chocolate because it was considered too voluptuous for them. Here's a recipe for animal free Champurrado, a hot chocolate drink that can be enjoyed by everyone!<br /><br />Champurrado<br />4 cups of Almond Milk<br />4 tablespoons of cocoa powder<br />2 small lumps of piloncillo (Mexican Raw Sugar)<br />2 sticks of Canela (Mexican Cinnamon)<br />1 cup of corn masa (corn dough used to make tortillas)<br /><br />Heat the milk, add the cinnamon and the sugar until the lumps dissolve completely. Remove the cinnamon sticks. Add the masa and the cocoa and stir often. Use a blender to combine everything and to make sure your champurrado is nice and frothy. Process in small batches, at the slowest setting. Place a thick cloth napkin on top of the blender so you don't burn yourself. Serve in individual cups and enjoy.<br /><br /><br /><a href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TU3-txPILHI/AAAAAAAABQ8/xv9_GJxPl1s/s1600/HotChocolatef.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TU3-txPILHI/AAAAAAAABQ8/xv9_GJxPl1s/s400/HotChocolatef.jpg" alt="" id="BLOGGER_PHOTO_ID_5570388376391527538" border="0" /></a> <span style="font-weight: bold;">Spicy Hot Chocolate</span><br />Finally, if you want your hot chocolate to be hot in more ways than one try adding some dry chiles to it. The picture above is from a spicy Venezuelan hot chocolate taken at <a href="http://www.elbowchocolates.com/">Christopher Elbow</a>, in San Francisco. They use a nice blend of chiles, spices and Venezuelan chocolate for this delicious drink. I've used all kinds of chiles in hot chocolate, but I think the best tasting are the raising like pasilla, robust ancho, or smoky chipotle. If you use chipotle use the dry variety - the canned chiles have added spices and salt that won't add much to the chocolate. Here's some notes on spicy Mexican hot chocolate that I served during a recent <a href="http://theholyenchilada.blogspot.com/2010/10/chocolatada-day-of-dead-chocolate-party.html">chocolatada party:</a><br /><br /><blockquote>"No chocolatada can be complete without some hot chocolate. I used tablets of <span style="font-style: italic;">Chocolate Ibarra </span>and <span style="font-style: italic;">Chocolate Abuelita</span> and mixed them with hot low fat milk or soy milk. A little bit of the pasilla and negro chiles was added to the blender in order to make a delicious spicy and sweet drink. A little bit of Mexican vanilla also gives the chocolate a wonderful scent. Please make sure you get authentic Mexican vanilla, it really makes a big difference. One of my guests said it was the best hot chocolate she had ever tasted! You can get Ibarra and Abuelita hot chocolate tablets at <a href="http://www.mexgrocer.com/">MexGrocer</a>, I get my vanilla from <a href="http://www.sfgate.com/cgi-bin/blogs/inthemission/detail?entry_id=54327">Xanath </a>in San Francisco."</blockquote><br /><br />One last note: Most processed chocolate has milk added to it. If you want your drinks to be animal free, use powdered cocoa, and make sure to read labels carefully for commercially bought blends. Generally, the darker the chocolate, the less likely it is to contain milk. Enjoy your chocolate, and stay cool...Or warm!!TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com1tag:blogger.com,1999:blog-8807905986949290637.post-52324701250216259402010-12-24T18:04:00.000-08:002010-12-24T20:30:44.222-08:00Felices Fiestas - Deer Digital Mural at Galeria<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TRVvOoQ-L2I/AAAAAAAABQk/Uo6MoZG0MDg/s1600/HolidayMural.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TRVvOoQ-L2I/AAAAAAAABQk/Uo6MoZG0MDg/s400/HolidayMural.JPG" alt="" id="BLOGGER_PHOTO_ID_5554468012548829026" border="0" /></a>I created this mural and adjacent window installation for Galeria de la Raza. Read about the inspiration for this <a href="http://theholyenchilada.blogspot.com/2010/11/new-holiday-mural-sweaters-and-raindeer.html">digital mural </a>here. The staff of the gallery work hard to get the mural up, even after days of non stop rain! The mural went up not only to celebrate the holidays - but it also coincided with the winter solstice, and during a recent lunar eclipse. I think it was very appropriate - for many ancient cultures in the Americas, the deer was a sacred animal in charge of bringing back the sun. I wish happy holidays to everyone, warmth, y <span style="font-style: italic;">mucha felicidad! </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TRVvC7Gt6xI/AAAAAAAABQc/OVkKFf2x5QA/s1600/MuralwKids.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TRVvC7Gt6xI/AAAAAAAABQc/OVkKFf2x5QA/s400/MuralwKids.JPG" alt="" id="BLOGGER_PHOTO_ID_5554467811447663378" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TRVufktpFzI/AAAAAAAABQU/psPG8pFmXKc/s1600/YarnDeer.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TRVufktpFzI/AAAAAAAABQU/psPG8pFmXKc/s400/YarnDeer.JPG" alt="" id="BLOGGER_PHOTO_ID_5554467204141487922" border="0" /></a>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com2tag:blogger.com,1999:blog-8807905986949290637.post-63194249822377306912010-12-09T19:39:00.000-08:002010-12-09T20:03:37.880-08:00Frida Munny. On auction for a Good Cause!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TQGhVz3WVOI/AAAAAAAABQE/QFg4j1zoU2o/s1600/FridaMunny.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TQGhVz3WVOI/AAAAAAAABQE/QFg4j1zoU2o/s400/FridaMunny.jpg" alt="" id="BLOGGER_PHOTO_ID_5548893611968845026" border="0" /></a>Check out my Munny Frida Kahlo! I made her for a charity auction that benefits <a href="http://www.nlgsf.org">NLGSF,</a> my day job. It is sponsored by Galeria de La Raza. You don't know about what a Munny is? They are fantastic art collectible toys by <a href="http://www.kidrobot.com/">Kid Robot.</a> Many artists have designed these toys, I'm glad I gave it a shot, this is my first one. Check out another Munny toy designed by the very talented Carlos Villez. He was inspired by "El Catrin", from the Mexican Loteria board game. He seems to be courting Munny Frida...But she is playing hard to get!<br /><br /><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TQGjPODlMHI/AAAAAAAABQM/OCQLLchvjDE/s1600/Frida_Catrin.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TQGjPODlMHI/AAAAAAAABQM/OCQLLchvjDE/s400/Frida_Catrin.jpg" alt="" id="BLOGGER_PHOTO_ID_5548895697763643506" border="0" /></a>There are many more amazing items up for auction! If you are in San Francisco, go check it out! The <a href="http://www.nlgsf.org/news/view.php?id=138">NLGSF Holiday Party and Auction</a> will be held tomorrow, Friday December 10 at the Cartoon Art Museum in San Francisco, at 6:00 pm. <br /><br />The <a href="http://cartoonart.org/">Cartoon Art Museum</a> is located at 655 Mission Street between New Montgomery and Third Streets, is around the corner from the San Francisco Museum of Modern Art and a dozen other museums which comprise the Yerba Buena Gardens cultural district of San Francisco’s South of Market area.TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-28931745140993943762010-11-26T23:30:00.000-08:002010-11-27T03:06:45.916-08:00New Holiday Mural - Sweaters and RaindeerGaleria de la Raza in San Francisco has a one of its kind program that allows artists to create large scale digital murals. Check out the digital mural archive <a href="http://www.galeriadelaraza.org/eng/events/index.php?op=list&type=8&time=0">here</a>! This season I'm honored to create a holiday mural for Galeria.<br /><br /><a href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TO2vF2SfpwI/AAAAAAAABP0/blL2WDqEmNE/s1600/DeerTaupe.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 340px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TO2vF2SfpwI/AAAAAAAABP0/blL2WDqEmNE/s400/DeerTaupe.jpg" alt="" id="BLOGGER_PHOTO_ID_5543279231370241794" border="0" /></a><br />Here's a sketch I came up with. The deer is a traditional animal for the season. For the <a href="http://en.wikipedia.org/wiki/Yaqui">Yaqui </a>people, it is actually a sacred animal. Reindeer will be the central element for my mural. The sweater the deer is wearing is inspired by the popular textiles created in Chiconcuac, in central Mexico. <br /><br /><a href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TPDfwNLDblI/AAAAAAAABP8/J1SkphWOVy8/s1600/StarskyHutch.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 304px; height: 380px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TPDfwNLDblI/AAAAAAAABP8/J1SkphWOVy8/s400/StarskyHutch.jpg" alt="" id="BLOGGER_PHOTO_ID_5544177160555818578" border="0" /></a><br />According to <a href="http://www.etsy.com/people/mexchic?ref=ls_profile">MexChic on Etsy</a>: "Marilyn Monroe in the 60’s and Starsky & Hutch in the 70’s made these sweaters famous in the United States, but they’ve always been a staple in Mexico."<br /><br />More to follow. In the mean time, keep warm!TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-31535609726995725422010-10-31T23:50:00.000-07:002010-11-01T12:42:04.254-07:00Chocolatada: Day of the Dead Chocolate Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TM0Xzp_MeTI/AAAAAAAABNk/9x5h5wGyLoU/s1600/MuertosCookies.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TM0Xzp_MeTI/AAAAAAAABNk/9x5h5wGyLoU/s400/MuertosCookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5534105693319887154" border="0" /></a>I threw a chocolate party last Friday to commemorate the Day of the Dead holiday. Why chocolate? Well, everyone loves chocolate! Chocolate was also a sacred food to ancient Mexicans so I found it very appropriate to celebrate this ancient holiday using a chocolate theme. Here's some tips if you want to organize a Day of the Dead <span style="font-style: italic;">chocolatada </span>(chocolate feast) of your own:<br /><br /><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM6frpmuaSI/AAAAAAAABPk/b-ITDzKjDYk/s1600/Ofrenda.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM6frpmuaSI/AAAAAAAABPk/b-ITDzKjDYk/s400/Ofrenda.JPG" alt="" id="BLOGGER_PHOTO_ID_5534536564336388386" border="0" /></a><br /><br />Start your party late in the evening so your guests get a chance to eat dinner on their own, if they choose to. Any time after 7:00 or 8:00 pm should give your guests plenty of time to eat a light meal.<br /><br /><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM6OyvGyKRI/AAAAAAAABPM/XDqyYMR6n7I/s1600/MuertoBread.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM6OyvGyKRI/AAAAAAAABPM/XDqyYMR6n7I/s400/MuertoBread.JPG" alt="" id="BLOGGER_PHOTO_ID_5534517994374441234" border="0" /></a><br /><br />I set up two food tables: one with dark chocolate and vegan alternatives, and a more festive "ofrenda" (offering) with more traditional Mexican elements and milk chocolate. My <span style="font-style: italic;">ofrenda </span>had the customary pan de muerto (pictured above), fruit, paper cutouts and traditional marigolds that have been used to honor the dead in Mexico for centuries. I baked two batches of chocolate cutout cookies the night before for both tables. They are relatively easy, and a lot of fun to decorate.<br /><br /><a href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM0XU3uF6BI/AAAAAAAABNc/DYjDvYJLIxI/s1600/ChocolateMuertos.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM0XU3uF6BI/AAAAAAAABNc/DYjDvYJLIxI/s400/ChocolateMuertos.JPG" alt="" id="BLOGGER_PHOTO_ID_5534105164430305298" border="0" /></a><br />I served two kinds of chocolate fondue with fruit skewers for dipping. Chocolate melts better if you apply even heat slowly. Start melting your chocolate at least an hour before the party starts on a double broiler. Make sure all your utensils are dry and no moisture gets in the chocolate or it will clump. In order for your guest not to get overwhelmed with too much sweetness its a good idea to serve some savories. I made some black bean guacamole and mango salsa and served them with blue corn chips and beet chips. I also had mini pastry shells with mole sauce and roasted veggies. To complete the dark chocolate table I added cascades of black lace, dry pasilla and negro chiles, figs, black grapes and plums. A chocolate cake and brownies completed the table.<br /><br /><a href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM6Ht3MI_aI/AAAAAAAABOs/R3EsCD7BuEY/s1600/ChilesChocolate.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM6Ht3MI_aI/AAAAAAAABOs/R3EsCD7BuEY/s400/ChilesChocolate.JPG" alt="" id="BLOGGER_PHOTO_ID_5534510214063652258" border="0" /></a>No chocolatada can be complete without some hot chocolate. I used tablets of <span style="font-style: italic;">Chocolate Ibarra </span>and <span style="font-style: italic;">Chocolate Abuelita</span> and mixed them with hot low fat milk and soy milk. A little bit of the pasilla and negro chiles was added to the blender in order to make a delicious spicy and sweet drink. A little bit of Mexican vanilla also gives the chocolate a wonderful scent. Please make sure you get authentic Mexican vanilla, it really makes a big difference. One of my guests said it was the best hot chocolate she had ever tasted! You can get Ibarra and Abuelita hot chocolate tablets at <a href="http://www.mexgrocer.com/">MexGrocer</a>, I get my vanilla from <a href="http://www.sfgate.com/cgi-bin/blogs/inthemission/detail?entry_id=54327">Xanath </a>in San Francisco.<br /><br /><a href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM6JqaNmvhI/AAAAAAAABO8/iQwUI-pc-Eo/s1600/DarkAltar.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM6JqaNmvhI/AAAAAAAABO8/iQwUI-pc-Eo/s400/DarkAltar.JPG" alt="" id="BLOGGER_PHOTO_ID_5534512353768816146" border="0" /></a><br /><br /><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM6Qc4cxLwI/AAAAAAAABPc/O0BNQlTa0lE/s1600/CookiesChocolate.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM6Qc4cxLwI/AAAAAAAABPc/O0BNQlTa0lE/s400/CookiesChocolate.JPG" alt="" id="BLOGGER_PHOTO_ID_5534519817948704514" border="0" /></a><br /><br /><a href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TM6KgpWIEnI/AAAAAAAABPE/C4HXhLgF5D0/s1600/Figs3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TM6KgpWIEnI/AAAAAAAABPE/C4HXhLgF5D0/s400/Figs3.JPG" alt="" id="BLOGGER_PHOTO_ID_5534513285544022642" border="0" /></a><br />MORE RESOURCES:<br />The black clay skull and candle holder come from Oaxaca, but any dark hued pottery or tarnished silver will do if you want to create a dark table. The man shaped candle comes from a <span style="font-style: italic;">botanica</span> on the Mission district. I also found several goodies and decorations in my neighborhood and on-line. The chocolate cosmos and dark dahlias are from <a href="http://birchsf.com/press.html">Birch</a>. The chocolate skulls and licorice/chocolate lentils are from <a href="http://miettecakes.blogspot.com/">Miette</a>. The plastic plates and cups are reusable. I got them from <a href="http://www.smartyhadaparty.com/">Smarty Had A Party.</a> Have a safe and fun holiday. And remember to brush your teeth!<br /><br />(:= XTheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-77200912855531108142010-10-30T11:30:00.000-07:002011-06-08T16:05:10.598-07:00Vivo: Day of the Dead Community Celebration!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TM1ExxPUzRI/AAAAAAAABOk/FGm0YTaxtps/s1600/ThePassenger15.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM08WHlR2jI/AAAAAAAABOU/8eAAOGnJw_o/s1600/Amaranth08.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM08WHlR2jI/AAAAAAAABOU/8eAAOGnJw_o/s400/Amaranth08.JPG" alt="" id="BLOGGER_PHOTO_ID_5534145867798403634" border="0" /></a>Thanks everyone for attending the community celebration for <a href="http://theholyenchilada.blogspot.com/2010/09/announcing-vivo-days-of-dead-2010.html">VIVO, the Day of the Dead exhibit at the Oakland Museum of California.</a> last weekend. Despite the bad weather many visitors enjoyed the show, as well as music, food and community altars. A community group created the beautiful fresh flower ofrenda in front of the mural I painted. It was dedicated to <a href="http://theholyenchilada.blogspot.com/2010/05/alegria-past-and-future-of-eternal.html">amaranth,</a> the wonder food I blogged about recently.<br /><br /><a href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TM09vTcCO5I/AAAAAAAABOc/9xjwmwJN-hI/s1600/VivoMural29.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TM09vTcCO5I/AAAAAAAABOc/9xjwmwJN-hI/s400/VivoMural29.JPG" alt="" id="BLOGGER_PHOTO_ID_5534147399989214098" border="0" /></a> I dedicated the mural to Aurora Reyes. She was a renowned Mexican muralist (and a childhood friend of Frida Kahlo) that I got to meet when I was young. Ms. Reyes was very talented, but seldom heard of outside of Mexico. She inspired me to be an artist. I also dedicated the mural to <a href="http://en.wikipedia.org/wiki/Dolores_Olmedo">Dolores Olmedo</a> (a Mexican philantropist and art collector) and to <a href="http://en.wikipedia.org/wiki/BART_Police_shooting_of_Oscar_Grant">Oscar Grant</a>, the unarmed civilian killed on BART.<br /><br /><br />This year's exhibit make reference to Prehispanic traditions that are the origins of the Day of the Dead holiday. This wonderful pyramid (El Templo Teotl) represents the four cardinal points, as well as the four elements and ancestral forces. It was created by <a href="http://www.vinylpulse.com/2010/09/jesse-hernandez-for-omcas-vivo-days-of-the-dead-2010.html">Jesse Hernandez.<br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TM07_GZes9I/AAAAAAAABOM/M-ql6Iw0JMI/s1600/Pyramid60.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TM07_GZes9I/AAAAAAAABOM/M-ql6Iw0JMI/s400/Pyramid60.JPG" alt="" id="BLOGGER_PHOTO_ID_5534145472343487442" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM07zkuCY4I/AAAAAAAABOE/F_wZYwPC9_Y/s1600/Pyramid5.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM07zkuCY4I/AAAAAAAABOE/F_wZYwPC9_Y/s400/Pyramid5.JPG" alt="" id="BLOGGER_PHOTO_ID_5534145274324345730" border="0" /></a>These are some photos of a tortilla making demonstration, ofrendas created by community groups and live music.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM07dXQgO3I/AAAAAAAABN8/xwAY55LtHfs/s1600/Ofrenda.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM07dXQgO3I/AAAAAAAABN8/xwAY55LtHfs/s400/Ofrenda.JPG" alt="" id="BLOGGER_PHOTO_ID_5534144892753689458" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM06zE7k5HI/AAAAAAAABN0/uL-Df_68hbo/s1600/MakingTortillas1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TM06zE7k5HI/AAAAAAAABN0/uL-Df_68hbo/s400/MakingTortillas1.JPG" alt="" id="BLOGGER_PHOTO_ID_5534144166279570546" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM05pv5v72I/AAAAAAAABNs/h2ncGwX3dFQ/s1600/Band94.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TM05pv5v72I/AAAAAAAABNs/h2ncGwX3dFQ/s400/Band94.JPG" alt="" id="BLOGGER_PHOTO_ID_5534142906504310626" border="0" /></a><br /><br />The show and mural will be on view until December 5, 2010. To learn more about the show visit <a href="http://museumca.org/exhibit/days-dead">OMCA's website</a>. To view more photos of the celebration and to read a brief article about the show visit <a href="http://www.sfgate.com/cgi-bin/blogs/inoakland/detail?entry_id=75405">In Oakland blog</a>. By the way, you can take BART to the Oakland Museum, but watch out...You'll never know what dangers lurk near by.<br /><br /><a href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TM1ExxPUzRI/AAAAAAAABOk/FGm0YTaxtps/s1600/ThePassenger15.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TM1ExxPUzRI/AAAAAAAABOk/FGm0YTaxtps/s400/ThePassenger15.JPG" alt="" id="BLOGGER_PHOTO_ID_5534155138930101522" border="0" /></a><br /><br />That is actually my wonderfully free spirited friend Fennel. She is harmless. I wish you a happy and safe Halloween and a thoughtful Day of the Dead.TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-62368700047703311782010-10-14T12:34:00.000-07:002010-10-14T16:10:07.848-07:00Galeria de la Raza turns 40!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TLeL7HaxeMI/AAAAAAAABMk/CIFI6aGT7Os/s1600/Galeria.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TLeL7HaxeMI/AAAAAAAABMk/CIFI6aGT7Os/s400/Galeria.jpg" alt="" id="BLOGGER_PHOTO_ID_5528040915340458178" border="0" /></a><br />Galeria de la Raza in San Francisco was one of the first galleries to ever show my work. This year, Galeria turns 40! So far, the celebrations and programming have been exceptional. 40 years of archives, activisim and history can be seen at the <a href="http://www.galeriadelaraza.org/eng/events/index.php?op=view&id=2289">Galeria Retrospective</a>, on view until January 29th, 2011.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TLeMZ2zfOJI/AAAAAAAABMs/3rPkc6BxO4U/s1600/Manos.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 355px; height: 239px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TLeMZ2zfOJI/AAAAAAAABMs/3rPkc6BxO4U/s400/Manos.jpg" alt="" id="BLOGGER_PHOTO_ID_5528041443456661650" border="0" /></a><br /><br />Without Galeria, the city of San Francisco would loose one of its more important outlets that showcases the richness of Chicano/Latino art and culture. You can support Galeria by attending the Gala Celebration on November 21st at The Brava Theater. Tickets in advance are only $40! You can <a href="http://galeria40th-efbevent.eventbrite.com/">buy tickets on-line</a><br /><br /><br />Galeria also holds many youth arts and education activities open to everyone in the neighborhood. Recently I helped out with Galeria's family day. Thanks to the wonderful families that came down to learn how to make this awesome dog <span class="adb"><span class="adbs" id="baw0">piñata!</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TLaXHguOjhI/AAAAAAAABME/T5aIPL4wRQE/s1600/IMG_1518.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TLaXHguOjhI/AAAAAAAABME/T5aIPL4wRQE/s400/IMG_1518.JPG" alt="" id="BLOGGER_PHOTO_ID_5527771747942567442" border="0" /></a>I hope to post instructions on how to make your own dog <span class="adb"><span class="adbs" id="baw0">piñata in the future. </span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TLaY5jkD7TI/AAAAAAAABMc/LsUe5M0B258/s1600/IMG_1524.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TLaY5jkD7TI/AAAAAAAABMc/LsUe5M0B258/s400/IMG_1524.JPG" alt="" id="BLOGGER_PHOTO_ID_5527773707210321202" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TLaYfuz3IrI/AAAAAAAABMU/k54WA3W-uaQ/s1600/IMG_1523.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TLaYfuz3IrI/AAAAAAAABMU/k54WA3W-uaQ/s400/IMG_1523.JPG" alt="" id="BLOGGER_PHOTO_ID_5527773263552783026" border="0" /></a><br /><div style="text-align: center;">In the mean time, please continue to support Galeria's mission by <a href="http://www.causes.com/causes/475047">donating to the cause on-line</a>.<br /><br />My dog Mysti approves!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TLaXl92cHJI/AAAAAAAABMM/FKkiCpSOcKM/s1600/IMG_1522.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TLaXl92cHJI/AAAAAAAABMM/FKkiCpSOcKM/s400/IMG_1522.JPG" alt="" id="BLOGGER_PHOTO_ID_5527772271157714066" border="0" /></a><br /></div>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-60106271260339413862010-10-04T23:30:00.000-07:002010-10-05T05:30:37.198-07:00Mano, Mundo, Corazon Opens!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsQXf8KbHI/AAAAAAAABLU/a0fIUaw7OsA/s1600/Loteriaf898.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsQXf8KbHI/AAAAAAAABLU/a0fIUaw7OsA/s400/Loteriaf898.jpg" alt="" id="BLOGGER_PHOTO_ID_5524527363796921458" border="0" /></a><br /><br /><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsSbiqBOsI/AAAAAAAABLk/yxyqTGoYpQU/s1600/LotteriaGroupA.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsSbiqBOsI/AAAAAAAABLk/yxyqTGoYpQU/s400/LotteriaGroupA.jpg" alt="" id="BLOGGER_PHOTO_ID_5524529632268860098" border="0" /></a><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TKsQMj4gCkI/AAAAAAAABLM/lyyyVqknU94/s1600/Loteria5921_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 305px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TKsQMj4gCkI/AAAAAAAABLM/lyyyVqknU94/s400/Loteria5921_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5524527175876741698" border="0" /></a>Artwork by Don Colley<br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TKsQ9kbmBRI/AAAAAAAABLc/Ss3SogGtczc/s1600/LoteriaInstallationsb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TKsQ9kbmBRI/AAAAAAAABLc/Ss3SogGtczc/s400/LoteriaInstallationsb.jpg" alt="" id="BLOGGER_PHOTO_ID_5524528017837524242" border="0" /></a>Installation by Maximo Gonzalez and Eduardo J. Villanueva<br /></div><br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TKsTguBk9NI/AAAAAAAABLs/eZ8sTskwgSA/s1600/Spider.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 261px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TKsTguBk9NI/AAAAAAAABLs/eZ8sTskwgSA/s400/Spider.jpg" alt="" id="BLOGGER_PHOTO_ID_5524530820731434194" border="0" /></a>La Araña by Mario Castillo<br /></div><br /><br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsVPOG7fuI/AAAAAAAABL0/5u8XIhzUg8w/s1600/Coronaz.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 321px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsVPOG7fuI/AAAAAAAABL0/5u8XIhzUg8w/s400/Coronaz.jpg" alt="" id="BLOGGER_PHOTO_ID_5524532719129427682" border="0" /></a>La Corona, by Michael Velliquette<br /></div><br /><br />I am part of a group show in Chicago: Mano/Mundo/Corazon. See my <a href="http://theholyenchilada.blogspot.com/2010/08/la-loteria-hand-world-and-heart-and.html">previous post</a>. I am proud to be featured among such talented artists. A review of the show is available in Spanish from <a href="http://www.impre.com/laraza/entretenimiento/2010/9/19/con-nuevo-rostro-211158-1.html#commentsBlock">La Raza</a>. The show was also mentioned in the Chicago Tribune's <a href="http://articles.chicagotribune.com/2010-09-12/entertainment/ct-ae-0912-fall-shows-art-20100912_1_ancient-sculpture-art-institute-smart-museum/2">Fall Exhibition's Preview. </a> For more photos, visit <a href="http://www.flickr.com/photos/cbpa/sets/72157624902003803/">CBPA's Flickr page</a>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-91371667822965919762010-09-10T12:27:00.000-07:002010-09-10T14:04:42.240-07:00Announcing VIVO: Days of the Dead 2010<div style="text-align: center;"><br /><div style="text-align: left;">I'm thrilled to announce I'll be participating in the Oakland Museum of California's (OMCA) Days of The Dead exhibition! I was asked to paint a large scale mural that promotes the show and educates visitors about the tradition of Days of The Dead.<br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TIqbka3X3ZI/AAAAAAAABLE/Dxl_6LE1daI/s1600/MariposaVivo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TIqbka3X3ZI/AAAAAAAABLE/Dxl_6LE1daI/s400/MariposaVivo.jpg" alt="" id="BLOGGER_PHOTO_ID_5515391743657762194" border="0" /></a><span style="font-size:78%;"><span style="font-family: arial;">Artwork by Jesse Hernandez</span></span><br /></div><br /><span style="font-weight: bold;">More about the Show:</span><br />Ten artists, local schools and community groups will create installation and <span style="font-style: italic;">ofrendas</span> (offerings) focusing on local and international issues. According to Guest Curator Jaime Cortez this year's title "VIVO" connects beautifully with the exhibit's concept. <span style="font-style: italic;">Vivo</span> literally means "alive" but it also means smart, clever or astute. <span style="font-style: italic;">Vivo</span> also means vivid, or bright. "The word <span style="font-style: italic;">vivo</span> also reminds us that Dias de los Muertos is a living, ever-evolving tradition" said Cortez. <br /><br /><span style="font-weight: bold;">Dates</span>:<br />The exhibit will be on view from October 6 to December 5, 2010. A community celebration is scheduled for October 23rd, from 12:00 to 4:30 pm, included with the regular OMCA admission. Please join us and enjoy food, dance, music and gallery tours.<br /><br />To learn more about this exhibit please visit <a href="http://museumca.org/exhibit/days-dead">OMCA's website</a><span style="font-size:85%;"><br /><br /><br /><br /></span>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-81861579511976377272010-09-03T11:30:00.000-07:002010-09-03T14:10:43.168-07:00Coconut Horchata - A Recipe from Tapachula<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TF98nfsRNnI/AAAAAAAABJU/Q9lywFv8Fgg/s1600/CoconutHorchata1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TF98nfsRNnI/AAAAAAAABJU/Q9lywFv8Fgg/s400/CoconutHorchata1.JPG" alt="" id="BLOGGER_PHOTO_ID_5503254287633954418" border="0" /></a>Finally, blogeritos and blogerinas! After a cold Summer seems like we have some sunshine in San Francisco. Like I always say, warm weather reminds me so much of <a href="http://en.wikipedia.org/wiki/Tapachula,_Chiapas">Tapachula</a>, in Chiapas. I lived in Tapachula for only a year, but I used to visit often way before hurricane Stan destroyed the Soconusco region in the Southern most region of Mexico.<br /><br />Tapachula's cuisine is very alluring, mixing Mayan and Spanish traditions, with some touches of African, Chinese and Japanese influences. The cuisine is not what folks usually think of as "Mexican Food" north of the border. It includes exotic local vegetables and fruits, savory tamales and unusual seafood and game (wild boar, iguanas, round water crustaceans called <span style="font-style: italic;">chiquirines,</span> and turtles).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TF971s8S7RI/AAAAAAAABJE/eYyE5ukyCwI/s1600/Ingredients.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TF971s8S7RI/AAAAAAAABJE/eYyE5ukyCwI/s400/Ingredients.JPG" alt="" id="BLOGGER_PHOTO_ID_5503253432197377298" border="0" /></a><br />Tapachula is sweltering hot! Hence the tradition of cooling and nourishing drinks all over the coast of Chiapas. This is a recipe to prepare a refreshing, milky <span style="font-style: italic;">Horchata de Coco</span>. To prepare it, you'll need the following ingredients:<br /><br /><ul><li>A fresh coconut</li><li>A dry coconut</li><li>One cup of rice</li><li>One cup of slivered almonds<br /></li><li>A stick of cinnamon</li><li>Lemon peel</li><li>A vanilla bean</li><li>Sugar, or agave nectar to taste</li></ul><br />Start by soaking the rice, almonds and Cinnamon overnight in six cups of water. The next day, you'll be ready to start adding the flavoring ingredients. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TF98VTWeuFI/AAAAAAAABJM/DgIYLCIiWP0/s1600/Ingredients20.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TF98VTWeuFI/AAAAAAAABJM/DgIYLCIiWP0/s400/Ingredients20.JPG" alt="" id="BLOGGER_PHOTO_ID_5503253975083694162" border="0" /></a>Split the vanilla bean in two. Using a dull knife, scrape the inside part as shown in the picture. Add some lemon peel as well to your previously soaked ingredients.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TF99fSnW3PI/AAAAAAAABJc/ddSHxC7tX3Q/s1600/Vanilla.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TF99fSnW3PI/AAAAAAAABJc/ddSHxC7tX3Q/s400/Vanilla.JPG" alt="" id="BLOGGER_PHOTO_ID_5503255246196366578" border="0" /></a><br />Add all your ingredients to a pot and bring to a boil. Boil only for one minute so the rice has softened a bit but it is not mushy. If the rice cooks and it gets very soft it will change the texture of the rice and the flavor of the horchata.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TF-EnkdOQHI/AAAAAAAABJ0/wtrHymXzgjI/s1600/Boil7.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TF-EnkdOQHI/AAAAAAAABJ0/wtrHymXzgjI/s400/Boil7.JPG" alt="" id="BLOGGER_PHOTO_ID_5503263085006045298" border="0" /></a><br />Let the rice mixture cool. In the mean time, prepare some coconut milk by combining the water of a fresh young coconut and the fleshy white part of a dry coconut. You can open the young coconut with a very sharp knife or a cleaver. You can also use the thin, gel like coconut to flavor your drink.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TF-CKzJP30I/AAAAAAAABJs/o41nkw4Gx-8/s1600/YoungCoco1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TF-CKzJP30I/AAAAAAAABJs/o41nkw4Gx-8/s400/YoungCoco1.JPG" alt="" id="BLOGGER_PHOTO_ID_5503260391709335362" border="0" /></a>Check out my instructions on how to split a dry coconut on my previous post - Fear, gifts and Sacrifice: <a href="http://theholyenchilada.blogspot.com/2010/07/fear-gifts-and-sacrifice-when-coconut.html">When the Coconut Cracks</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TF-AHOjscTI/AAAAAAAABJk/_7NtaTvHw3M/s1600/108.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TF-AHOjscTI/AAAAAAAABJk/_7NtaTvHw3M/s400/108.JPG" alt="" id="BLOGGER_PHOTO_ID_5503258131325284658" border="0" /></a>Combine the coconut water, the coconut flesh and the young coconut gel using a blender. You now have coconut milk ready to use!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TF968Ik6wVI/AAAAAAAABI8/BHMhsNcf1t8/s1600/4.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TF968Ik6wVI/AAAAAAAABI8/BHMhsNcf1t8/s400/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5503252443183104338" border="0" /></a>Process the rice mixture in the blender as well, in small batches and strain*. Add about four more cups of water, the coconut milk and sweeten to taste. That's it - serve very cold! <br /><br />*Note, according to your taste, you may need to strain the horchata again after you add the coconut milk.TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-89637789663303941502010-08-19T22:54:00.000-07:002010-10-05T05:27:05.897-07:00La Loteria: Hand, World and Heart (and the Devil)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TGI8eMXdo2I/AAAAAAAABJ8/Q8GHx17wuDg/s1600/Diablito8.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TGI8eMXdo2I/AAAAAAAABJ8/Q8GHx17wuDg/s400/Diablito8.JPG" alt="" id="BLOGGER_PHOTO_ID_5504028184013546338" border="0" /></a>I received this card on the mail the other day. The Devil! No, it was not some weird form of hate mail asking me to repent and mend the error of my ways. I was an invitation to participate in the<a href="http://www.colum.edu//Book_and_Paper/index.php"> Center for Book and Paper Arts' </a>exhibit -<span style="font-style: italic;">Mano/Mundo/Corazon: Artists Interpret La Loteria</span><br /><br />La Loteria is a game similar to Bingo. The most popular version of this game was probably drawn in the 1920's, but the game has been around since the 1800's. Each card features iconic and archetypal images. Some of the cards have symbolic meaning dating back to Pre-Hispanic times, while other cards could also correspond to the Tarot's major arcana:<br /><br />El Sol /The Sun/Tonathiu.<br /><br />La Luna/The Moon/Coyolxahuqui.<br /><br />La Estrella/The Star/Citlali.<br /><br />La Muerte/Death/Miclantecuthli,<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TG46imMDGWI/AAAAAAAABKk/tw78Rf1cB4g/s1600/IMG_1227.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TG46imMDGWI/AAAAAAAABKk/tw78Rf1cB4g/s400/IMG_1227.JPG" alt="" id="BLOGGER_PHOTO_ID_5507403760361740642" border="0" /></a><br />I was actually thrilled to have received El Diablito. The image was up my alley - devils seem to make their way into my art often. The obvious symbolic meanings for the devil are evil, fear and basically everything that is bad. But my personal mythology interprets Diablitos (<span style="font-style: italic;">little</span> Devils) as naughty, playful, mischievous characters related to the basic element of fire. They represent passion, a spark of creativity and our desire to "let loose", to do things often frown upon. If we are extremely fearful, overly prudish, judgemental, and repress our genuine feelings unfairly, something minor could come back in more sinister ways. This is my version of the card:<br /><br /><a href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsZUiUdR1I/AAAAAAAABL8/w3-x7q0DwNM/s1600/ElDiablito.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 259px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TKsZUiUdR1I/AAAAAAAABL8/w3-x7q0DwNM/s400/ElDiablito.jpg" alt="" id="BLOGGER_PHOTO_ID_5524537208500733778" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TG46zeFXaWI/AAAAAAAABKs/N6cn7LB-utM/s1600/IMG_1230.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TG5AFZRWJGI/AAAAAAAABK0/doLvYedV6ZA/s1600/IMG_1228.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TG5AFZRWJGI/AAAAAAAABK0/doLvYedV6ZA/s400/IMG_1228.JPG" alt="" id="BLOGGER_PHOTO_ID_5507409855747859554" border="0" /></a><br />Mano/Mundo/Corazon: Artist Interpret La Loteria opens on September 9, and it runs to December 10 in Chicago's <a href="http://www.colum.edu//Book_and_Paper/index.php">Center for Book and Paper Arts </a>The opening reception is on September 9, from 5:30 to 8:30 pm. To learn more about the Center for Books and Paper Arts visit <a href="http://www.colum.edu/">Columbia College</a> in ChicagoTheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com2tag:blogger.com,1999:blog-8807905986949290637.post-6718099741992082642010-08-16T11:26:00.000-07:002010-08-20T01:51:10.845-07:00Red Hot Chile Salt<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TGJDIioHyZI/AAAAAAAABKE/5GymSQofc7k/s1600/Mortar1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TGJDIioHyZI/AAAAAAAABKE/5GymSQofc7k/s400/Mortar1.JPG" alt="" id="BLOGGER_PHOTO_ID_5504035508613269906" border="0" /></a>Hello Blogeritos! I've been busy but I have lots to share! Stay tuned. I hope everyone is having a great Summer. One of the things I love about the Summer is the produce. Corn, tomatoes, Summer squash and so many other fresh veggies are in season. I saw some juicy red chiles at the farmer's market the other day, so I decided to make this delicious red hot chile salt!<br /><br />Street vendors in Oaxaca and Chiapas make chile salt similar to this one to season peanuts, pepitas (roasted pumpkin seeds) and fresh fruits and veggies. It is super simple! You'll need the following ingredients and utensils:<br /><br /><ul><li>A cup of salt</li><li>5- 6 fresh red peppers, like Thai, Mirasol or Tabasco</li><li>Mortar and pestle</li><li>Salt shaker</li><li>Coffee grinder (optional)</li></ul><br />Grind the chiles and the salt together in the mortar. I'm using a small marble mortar and pestle, but traditionally this is done in a volcanic stone <a href="http://www.mexgrocer.com/9117.html">molcajete</a>. Choose only the freshest, juiciest chiles, or you'll have a hard time flavoring the salt and breaking the chiles apart. Work the skin and seeds into the salt, so everything starts to break down.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TGJDfRv2zRI/AAAAAAAABKM/eo_s1IgIYIg/s1600/Mortar2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TGJDfRv2zRI/AAAAAAAABKM/eo_s1IgIYIg/s400/Mortar2.JPG" alt="" id="BLOGGER_PHOTO_ID_5504035899219299602" border="0" /></a><br />Transfer the chile salt to a plate and spread it evenly. Let it dry on a sunny window for a couple of days before you store it in a salt shaker. Look at the picture below. The salt on the right was ground twice, the salt on the left is a bit more chunky. If you want a finer salt, grind the skins and the seeds in the mortar once again, or process it in a coffee grinder. I have two coffee grinders, one for coffee and one just for spices (let the salt rest for a minute before opening the coffee grinder! The salt may become airborne!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TGJEeXlYChI/AAAAAAAABKU/FOpQzLB77xc/s1600/ChileSalt8.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TGJEeXlYChI/AAAAAAAABKU/FOpQzLB77xc/s400/ChileSalt8.JPG" alt="" id="BLOGGER_PHOTO_ID_5504036983117711890" border="0" /></a>Enjoy this red hot salt over roasted corn, pico de gallo, crispy jicama or any dish that needs a little spicing. Have a fiery hot summer!TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-83952375534871554032010-07-30T23:56:00.000-07:002010-07-31T03:10:58.975-07:00Fear, Gifts and Sacrifice: When The Coconut Cracks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFPtcToDO0I/AAAAAAAABI0/y-J179jO1-E/s1600/Kalapana.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFFPey9j2iI/AAAAAAAABIU/3qmGg4oW6j4/s1600/2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFFPey9j2iI/AAAAAAAABIU/3qmGg4oW6j4/s400/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5499264010490731042" border="0" /></a>Do you know the name in Spanish for the bogeyman, the legendary monster of childhood nightmares? South of the border the bogeyman is known as "<span style="font-style: italic;">El Coco</span>". <span style="font-style: italic;"></span>This nondescript creature used to scare children is also known as "<span style="font-style: italic;">El Cuc</span>o", the same name given to the devil. The word "<span style="font-style: italic;">coco</span>" also alludes to the head. In Mexico, the saying "<span style="font-style: italic;">Le patina el coco</span>" (his coconut slides) roughly translates as someone that has a few loose crews. A good knock to the head is also known as a <span style="font-style: italic;">coco </span>or <span style="font-style: italic;">coscorron.</span> "<span style="font-style: italic;">Dale de coco</span>" means to use your brain, to put some effort into something. When the Spaniards saw coconuts they believed them to resemble little heads - so "Coco" is also the name in Spanish for delicious coconut fruits. Yes, botanically coconuts are fruits, not nuts. How nuts is that? And have you ever noticed how coconuts have "eyes" and a "mouth"?<br /><br /><span style="font-weight: bold;">Coconuts as Offerings and Sacred Guardians</span><br />For many cultures, the effort it takes to open a coconut is a symbol of overcoming difficulty and obstacles. It also teaches humility. Have you ever met a person that is never wrong? Their heads are hard as coconuts! Many cultures use coconuts as divine offerings. The picture below comes via <a href="http://www.karunamayi.org/">Sri Karunamayi's page</a>. It shows fresh coconut water used as an offering during a ritual. Sri Karunamayi (also known as Amma) is a spiritual leader that is also known as "the hugging saint". During <a href="http://lonegreysquirrel.blogspot.com/2009/02/thaipusam.html">Thaipusan </a>, a festival in India, people also perform a coconut smashing ritual.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TFPT9ne9ciI/AAAAAAAABIk/amR7bZKHpxU/s1600/CoconutShiva.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 292px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TFPT9ne9ciI/AAAAAAAABIk/amR7bZKHpxU/s400/CoconutShiva.jpg" alt="" id="BLOGGER_PHOTO_ID_5499972625473827362" border="0" /></a><br />In Santeria, coconut shells are used for divination. Coconuts are also offered to Elegua, the deity that resides between crossroads. Elegua (also known as <a href="http://en.wikipedia.org/wiki/Eshu">Eshu</a>) is a mysterious fellow that is congruent to Hermes and Loki from Greek and Norse mythologies. He is the messenger of the gods, a trickster, and a road opener. In the Santeria tradition Elegua controls both fortune and misfortune. In her book Jambalaya, author and ritualist <a href="http://www.luisahteish.com/">Luisah Teish</a> describes the preparation of a coconut that serves as a protective guardian to be kept behind a person's front door. Writer Migene Gonzalez-Whippler also narrates a ritual that prepares a coconut <span style="font-style: italic;">ebbo</span> (a gift) for Elegua, that also serves as a love spell. Five different liquors and candies are used to stuff a dry coconut. It serves as a symbol for making a person's head "drunk" with love for the one preparing the coconut. The following image of a coconut offering to Eleggua comes via <a href="http://yearinwhite.com/">Year in White</a>, a site about news and general discussions about the Santeria faith.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TFPal77ftaI/AAAAAAAABIs/7folGeoy9S8/s1600/warriors.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TFPal77ftaI/AAAAAAAABIs/7folGeoy9S8/s400/warriors.jpg" alt="" id="BLOGGER_PHOTO_ID_5499979915226756514" border="0" /></a><br />Not too long ago, while visiting the big Island of Hawaii I was lucky enough to visit Kalapana, what once was a famous and beautiful black sand beach called Kaimu. The eruption of the Kilauea volcano in 1990 and 2008 destroyed most of the Hawaiian village and buried the beach under petrified lava. A local woman mobilized the community to create a new coconut grove. New coconut plantings will replace the ones destroyed by the lava. In a way, her efforts served as coconut gifts for future generations to enjoy. At the new Kaimu beach I took a photo of a simple offering that was left on the beach. It was a coconut and a flower lei, possibly for Kali, Goddess of the volcanoes. The lava flow has not stopped. That night me and my boyfriend hiked to see the lava flow at Kalapana. The stars shone bright, and the red river of lava was both creation and destruction. It was an experience I'll cherish for the rest of my life.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFPtcToDO0I/AAAAAAAABI0/y-J179jO1-E/s1600/Kalapana.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFPtcToDO0I/AAAAAAAABI0/y-J179jO1-E/s400/Kalapana.JPG" alt="" id="BLOGGER_PHOTO_ID_5500000640509885250" border="0" /></a><br /><br /><span style="font-weight: bold;">The Challenging Art of Opening a Coconut </span><br />Coconut is one of those foods that people either love or hate. I get a feeling that if people really dislike the sandy, extremely sweet and dry coconut bought out of bags - or they are reminded of the smell of the chemical synthetic coconut used in lotions. Fresh young coconut is really delicious, and coconut water is clean and refreshing. I'm not going to lie to you - opening a coconut is hard work. It is better to do it at your leisure, not while you have guests waiting for cocktails. See is a challenge - anyone can open a can, but opening a fresh coconut is a ritual, a metaphor for overcoming obstacles. You'll need the following materials:<br /><br /><ul><li>One dry coconut, clean of mold or other impurities</li><li>A large clean napkin</li><li>A clever or a large knife</li><li>A mat or towel</li><li>A canvas bag (for an alternate method)<br /></li></ul><br />So, going back to the "little head" I described at the beginning of this post: The "mouth" of the coconut is the softest part, it is located right at the seam below the "eyes" of the fruit. You need to locate that seam and crack it open by hitting it really hard with the cleaver. In order to not hit your hand by accident, wrap the napkin around the coconut and create a "handle" as shown in the picture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TFFI8f3K9cI/AAAAAAAABH0/U1t9oeBEEBs/s1600/1092.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TFFI8f3K9cI/AAAAAAAABH0/U1t9oeBEEBs/s400/1092.JPG" alt="" id="BLOGGER_PHOTO_ID_5499256824178341314" border="0" /></a><br />Now, follow the seam you located earlier to the equator of the coconut. Using your cleaver, start hitting the seam all around. If you don't have a cleaver, use the blunt side of a large knife.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3tLvZgf7WyA/TFFJW1x4FWI/AAAAAAAABH8/u7OQr9waL4g/s1600/1093.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_3tLvZgf7WyA/TFFJW1x4FWI/AAAAAAAABH8/u7OQr9waL4g/s400/1093.JPG" alt="" id="BLOGGER_PHOTO_ID_5499257276738311522" border="0" /></a><br />Place a mat or towel on your counter, for stability. You can also work on the floor, outside. Continue hitting the coconut choosing the weakest part - the "mouth", located right below the "eyes" and following the seams all around. This may take time, but you will eventually weaken the seam. Start hitting the coconut with harder blows using the clever, you could also use a hammer. After several vigorous blows, the coconut will crack.<br /><br />A word of caution: If you have absolutely no practice in the kitchen (or using tools like hammers) don't do this! For an alternative method place the coconut inside a sturdy canvas bag, go outside, and smash the coconut against the floor (or a wall or a rock) until it cracks open. You may loose the coconut juice, but you'll be less likely to hurt yourself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFFHNPHyxGI/AAAAAAAABHk/SKsyPzL5llo/s1600/96.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFFHNPHyxGI/AAAAAAAABHk/SKsyPzL5llo/s400/96.JPG" alt="" id="BLOGGER_PHOTO_ID_5499254912719176802" border="0" /></a>Usually fresh young coconuts have lots of clear juice. This juice is combined with oil and flesh from the coconut to create what is often considered "coconut milk". Dry coconuts may have some juice left before all the water has fully been absorbed into the flesh. You can use this water for drinks and for cooking. Be careful - if the coconut smells sour, don't drink the juice! Once the shell has cracked, you can drain it as shown in the picture and save the coconut water for later. You can also drill a hole in one of the "eyes" and drain the coconut beforehand.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TFFMBKdoaYI/AAAAAAAABIE/mSwocn86wCk/s1600/1097.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TFFMBKdoaYI/AAAAAAAABIE/mSwocn86wCk/s400/1097.JPG" alt="" id="BLOGGER_PHOTO_ID_5499260202868304258" border="0" /></a>Enjoy your reward - using a spoon separate the white flesh from the shell using a spoon or a knife. Bake the coconut halves for 15 minutes If you are having a hard time taking the flesh out. Clean the coconut flesh by separating the brown spots from the shell with paring knife.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFFFMhxQAaI/AAAAAAAABHU/7MQweoxKswc/s1600/7.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TFFFMhxQAaI/AAAAAAAABHU/7MQweoxKswc/s400/7.JPG" alt="" id="BLOGGER_PHOTO_ID_5499252701521772962" border="0" /></a><br />So, don't be afraid of <span style="font-style: italic;">El Coco</span>. With some planning, patience and practice, you'll overcome obstacles in no time.TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-7642863182922687722010-07-19T23:30:00.000-07:002010-07-20T14:37:08.526-07:00Herb Watermelon Agua Fresca<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/TEVOCunPe2I/AAAAAAAABGc/kqNzjRgixT4/s1600/Sandia7.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/TEVOCunPe2I/AAAAAAAABGc/kqNzjRgixT4/s400/Sandia7.JPG" alt="" id="BLOGGER_PHOTO_ID_5495884729054886754" border="0" /></a></div><br />Aguas Frescas are fruit drinks very popular in Mexico. This super simple recipe of "Agua de Sandia" uses a flavored mint syrup for a refreshing twist. If you are in a bold mood you can substitute basil for mint, or experiment with the herbs of your choice. Use the herb syrup to flavor other drinks like mojitos, juices and even sparkling water. You'll need the following ingredients:<br /><br />For the Agua Fresca:<br /><ul><li>3 cups of fresh watermelon</li><li>6 cups of cold water</li><li>ice cubes</li></ul><br />For the herb syrup:<br /><ul><li>One cup of coarsely chopped mint, basil or other fresh herbs of your choice</li><li>Half a cup of organic evaporated cane juice sugar</li><li>One cup of water</li></ul><br />Prepare the syrup by boiling the water, herbs and sugar in a small sauce pan. Cook for about five minutes. Strain the syrup and store in a clean glass container. Using a blender puree the fruit and the water, If necessary blend in small batches. Serve in glasses with lots of ice. Just before drinking drizzle a little bit of the syrup and stir. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TEVOsLf8zmI/AAAAAAAABGk/_dQhAIoQyh8/s1600/Sandia.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TEVOsLf8zmI/AAAAAAAABGk/_dQhAIoQyh8/s400/Sandia.JPG" alt="" id="BLOGGER_PHOTO_ID_5495885441183567458" border="0" /></a><br />I hope you are enjoying your summer! I hope to post more recipes about some of my favorite summer drinks. I leave you with this haiku about watermelon:<br /><br /><blockquote> <div style="text-align: center;"><span style="font-style: italic;">"Del verano, roja y fria </span><br /><span style="font-style: italic;"> carcajada</span><br /><span style="font-style: italic;"> rebanada </span><br /><span style="font-style: italic;"> de sandia"</span><br /> <br /><span style="font-style: italic;"> "Summer's red and cold</span><br /><span style="font-style: italic;"> chuckle</span><br /><span style="font-style: italic;"> slice </span><br /><span style="font-style: italic;"> of watermelon"</span><br /> </div> </blockquote><br /><div style="text-align: center;"><div style="text-align: left;"> - <span style="font-family:Book Antiqua,Times New Roman,Times;">Haiku by </span><a href="http://www.ahapoetry.com/PP0301..htm"><b>José Juan Tablada</b></a> (April 3, 1871-August 2, 1945) . Tablada was a Mexican poet, art critic and diplomat. He traveled in Japan where he wrote and translated haiku, introducing the poetic form to Spanish language readers.<br /></div><span style="font-family:Book Antiqua,Times New Roman,Times;"><br /><br /><a href="http://en.wikipedia.org/wiki/Jos%C3%A9_Juan_Tablada"></a></span></div>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-75426180326222631712010-06-30T23:35:00.000-07:002010-07-01T05:30:10.523-07:00Hair Guide<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TCyJyHSXzQI/AAAAAAAABGE/HqCVhTSkfzc/s1600/HairGuideb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TCyJyHSXzQI/AAAAAAAABGE/HqCVhTSkfzc/s400/HairGuideb.jpg" alt="" id="BLOGGER_PHOTO_ID_5488913539900361986" border="0" /></a>Hair guide poster. Photo taken on Mission Street, San Francisco.<br /></div>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-12465932068541064742010-06-30T23:30:00.000-07:002010-07-01T05:45:15.097-07:00Another Hair Guide<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TCyMoaVg06I/AAAAAAAABGM/HbQQaBAgduw/s1600/HairGuide4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TCyMoaVg06I/AAAAAAAABGM/HbQQaBAgduw/s400/HairGuide4.JPG" alt="" id="BLOGGER_PHOTO_ID_5488916671750001570" border="0" /></a>Also taken on Mission Street, San Francisco.<br /></div>TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com0tag:blogger.com,1999:blog-8807905986949290637.post-10189762024903850772010-06-30T23:19:00.000-07:002010-07-02T15:57:23.888-07:00When Things Get Hairy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/S5B4q1DIazI/AAAAAAAAA38/-ciqfKjnln4/s1600-h/hairemscareem.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 361px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/S5B4q1DIazI/AAAAAAAAA38/-ciqfKjnln4/s400/hairemscareem.jpg" alt="" id="BLOGGER_PHOTO_ID_5444984626680982322" border="0" /></a> Hair is very much a part of people's cultural identity. From "bears", those lovable portly hairy gay men, to not so lovable hipsters with waxed moustaches - hair makes a statement. It is no surprise that the book Hair'Em Scare'Em showcases hair as an inspiration for graphic design, photography and fashion.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/S5B3lQ_9pSI/AAAAAAAAA3s/kid55Fl0ctI/s1600-h/hair9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 233px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/S5B3lQ_9pSI/AAAAAAAAA3s/kid55Fl0ctI/s400/hair9.jpg" alt="" id="BLOGGER_PHOTO_ID_5444983431593043234" border="0" /></a> Hair'Em Scare'Em mixes outlandish images like the one above, that reminded me of <span style="font-style: italic;">Uncle Fester from the Addams Family.</span> (Correction - It is Cousin IT, from the Addams Family!). I was also fascinated by the image of the young man below mostly because he was not styled to look that way - it seems to me like the boy was naturally hairy. The book mentioned no information whatsoever about the model so I had to do some research.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/S5B3lgr9i2I/AAAAAAAAA30/c5pJG5SbeJY/s1600-h/haircarlosaires.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/S5B3lgr9i2I/AAAAAAAAA30/c5pJG5SbeJY/s400/haircarlosaires.jpg" alt="" id="BLOGGER_PHOTO_ID_5444983435804117858" border="0" /></a><span style="font-weight: bold;">Untitled, by Carlos Aires. From the series "happily ever after"</span><br /></div><br />The photograph is by Carlos Aires, from Spain, part of his series titled "happily ever after". Aires' photographs are populated by midgets in bull fighter suits, sleepy chubby nuns and old vaudevillians. The young man is mentioned to be "South American" in the photographer's <a href="http://www.carlosaires.com/">website</a>, but again, not much information is given. Aires' images are fascinating and superbly executed but they made me think about the fine line between morbidity and exploitation. At times I got the same mixed feelings while paging trough Hair'Em Scare'Em. Hair has a way of bringing guttural emotions that mix repulsion, beauty and even sexual desire. In that way, the book succeeds superbly.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TCyGVolb-0I/AAAAAAAABF8/pB86AAfPbBQ/s1600/JuliaPastrana.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 262px; height: 400px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/TCyGVolb-0I/AAAAAAAABF8/pB86AAfPbBQ/s400/JuliaPastrana.jpg" alt="" id="BLOGGER_PHOTO_ID_5488909752087608130" border="0" /></a><span style="font-weight: bold;">Julia Pastrana </span><br /></div><br />Hair has also been an inspiration to me. I created the painting pictured below several years ago. It was shown at City Art gallery in San Francisco for the show "Monsters" in 2004. The premise was that we create monsters out of what we don't understand. The painting was inspired by a Mexican woman, winner of the infamous title "ugliest woman in the world". Julia Pastrana (pictured above) was an actress, singer and dancer born in 1834. She had a condition called hipertrichosis, also called "werewolf" syndrome. Her entire body was covered with thick hair. I was moved by Julia's story when I first read a book about her life. She died shortly after giving birth to a little boy that was just as hairy as she was. In my painting I took creative license and decided to give Julia a family. The painting depicts what her children may had looked like.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3tLvZgf7WyA/S5B3kzATdmI/AAAAAAAAA3k/rrMfE-_rExE/s1600-h/HairJuliaPastrana.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 311px; height: 400px;" src="http://1.bp.blogspot.com/_3tLvZgf7WyA/S5B3kzATdmI/AAAAAAAAA3k/rrMfE-_rExE/s400/HairJuliaPastrana.JPG" alt="" id="BLOGGER_PHOTO_ID_5444983423541409378" border="0" /></a><br />But back to the original image by Aires. Doing some research I discovered that we still have performers that are affected by hirsutism. In the Mexican village of Loreto, in Baja California a group of circus performers were dubbed as "Los Ninos Lobo" (The wolf children). Here is the <a href="http://www.elmundo.es/magazine/2003/197/1057331780.html">story in Spanish</a>, via El Mundo, a publication in Spain. The article by Virgine Luc talks about a hairy boy named Danny.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/S5B0_cN8I2I/AAAAAAAAA3U/pv6aWS_GM8o/s1600-h/HairDanny.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 321px;" src="http://4.bp.blogspot.com/_3tLvZgf7WyA/S5B0_cN8I2I/AAAAAAAAA3U/pv6aWS_GM8o/s400/HairDanny.jpg" alt="" id="BLOGGER_PHOTO_ID_5444980582746170210" border="0" /></a><span style="font-weight: bold;font-family:arial;" >Danny, photo by <span class="cintillo">Gérard Rancinan</span></span> </div><div style="text-align: center;"><br /></div>Danny and his three siblings were raised by their grandmother after their mother left for Texas. Danny's brother Larry was just as hairy as he was. Due to a lucky coincidence a small circus showed up in Danny's village on an unscheduled visit. Grandma made Danny and his brother audition for the circus. The circus owner ended up adopting the boys legally, they were five and eight years old. Danny never went to school, but the said that the son of the circus owner taught him to be an acrobat. However, the most important lesson his adopted brother taught him was "<span class="texto"><span style="font-style: italic;">Nada ni nadie puede impedirte ser lo que tú quieras ser</span> - nothing, or anything can stop you from being who you want to be". </span>I never figured out if the boy in the book was related to the "wolf boys" from Loreto. I don't think it is possible that the boy photographed by Aires was Larry. Larry is older than Danny. He moved to Canada where he got married and has a daughter.<br /><br />I wish Hair'Em Scare'Em had shown a few designers from Africa or Latin America. We have such an interesting history with hair. The contributors of the book are mostly from Europe and the United States, with a few Japanese contributors. Only a few images alluding to Latino or African American hair are depicted. One of them is meant as a funny image of a black horse wearing corn rows, by Australian designer Julian Wolkenstain.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3tLvZgf7WyA/TAIKxVumd5I/AAAAAAAABCM/veGo2Waf0vI/s1600/HairDice.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TCxthOWzp4I/AAAAAAAABFs/JcraI-dbXJ0/s1600/Julian_Wolkenstein_Horse_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 346px; height: 380px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TCxthOWzp4I/AAAAAAAABFs/JcraI-dbXJ0/s400/Julian_Wolkenstein_Horse_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5488882463414658946" border="0" /></a><br /><br />Even if Europeans are discovering the joys of being hairy and scary, immature comments alluding to animalism and race still abound. Not too long ago singer <a href="http://www.tizianoferro.com/en/">Tiziano Ferro</a> commented that it was impossible to find beautiful women in Mexico because "they all had moustaches" during an interview on national Italian television. Ferro was at the time popular in Mexico. In 2001 the Spanish version of his song <span style="font-style: italic;">Rosso Relativo</span> entered the Mexican TOP 20 album sales chart. Ugly or not, Mexican women loved his music. After claims of tears and deep depression due to the backlash of his statements, Ferro's record company issued a video apology. Ferro came across as someone that would bite the hairy hand that fed him.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3tLvZgf7WyA/TCyAc5wMA9I/AAAAAAAABF0/FJQj_4JkPpM/s1600/frida_kahlo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 400px;" src="http://2.bp.blogspot.com/_3tLvZgf7WyA/TCyAc5wMA9I/AAAAAAAABF0/FJQj_4JkPpM/s400/frida_kahlo.jpg" alt="" id="BLOGGER_PHOTO_ID_5488903279885419474" border="0" /></a><br />Oh, hair! The most famous <span style="font-style: italic;">Mexicana con bigote </span>is of course, painter Frida Kahlo. By deciding to keep her moustache and unibrow she challenged gender and social norms, while becoming one of the most recognized artists in the world.<br /><br /><br />Go check out this book! Hair'Em Scare'Em is published by the creative agency <a href="http://www.gestalten.com/books/detail?id=ceaea76522c5748d012304683d7e0030">Gestalten</a>. The ghost of European beauty standards don't stop the book from being enjoyable and having whimsical, funny, and inspiring imagery.<br /><br /><br /><span style="font-weight: bold;">Links:</span><br />For more information about Julia Pastrana visit <a href="http://thehumanmarvels.com/">The Human Marvels</a>. Thaks to J. Thithonus Pednaud for creating Human Marvels, a site dedicated to vindicating those people who were once labeled as freaks.<br /><br />Pay a visit to <a href="http://www.cityartgallery.org/">City Art Gallery</a> if you are in San Francisco.TheHolyEnchiladahttp://www.blogger.com/profile/08450513792367882591noreply@blogger.com2