Peach and Pitaya Sorbet - Nieve de Durazno y Pitaya

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 Nieve de Durazno y Pitaya.



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.


Here in San Francisco I found Pitayas on several groceries stores on Mission Street. They are also available at Rainbow Groceries. 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!


In Mexico these fruits are not often eaten by themselves. They make wonderful Agua Fresca and nieve, 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:

• Two big, very ripe peaches. This recipe wont work if the peaches are not soft.
• Two red pitayas
• Fresh squeezed lime juice
• Sugar or sweetener of your choice to taste (optional)
• A splash of fruity liquor like Midori, Grand Marnier, or Triple Sec (optional)

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.

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.

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.

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 cuisinart model 21. 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!

Palomitas de Colores: Colorful Fruity Popcorn

So...A recipe for popcorn in a Mexican food blog? Of course! Corn is a quintessential Mexican food, with lots of symbolic meanings, check the previous post. 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:

FOR EACH BATCH OF POPCORN

• Half a cup of Maiz Palomero, divided into eights of a cup (or any quality brand of popping corn)
• Vegetable oil, two tablespoons
• Salt, just a pinch (optional, it just brings out the flavor)
  
• A sauce pan with a lid (it should hold at least 3 quarts)

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.

FOR EACH CUP OF SYRUP

• One cup of flavoring agent. In this case I used fresh blue berries, raspberries, vanilla, fresh lime and lemon.
  
• One cup of organic, evaporated cane juice sugar or piloncillo (Note: using piloncillo will result in darker colored popcorn).
  
• Three quarters of a cup of water
• A drop or two of vegetable coloring (optional).
  

Fruit syrup is created in a similar manner as the one used for this Agua Fresca, 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.


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.

Coconut Horchata - A Recipe from Tapachula

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 Tapachula, 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.

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 chiquirines, and turtles).


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 Horchata de Coco. To prepare it, you'll need the following ingredients:

• A fresh coconut
• A dry coconut
• One cup of rice
• One cup of slivered almonds
  
• A stick of cinnamon
• Lemon peel
• A vanilla bean
• Sugar, or agave nectar to taste

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.

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.


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.


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.


Check out my instructions on how to split a dry coconut on my previous post - Fear, gifts and Sacrifice: When the Coconut Cracks

Combine the coconut water, the coconut flesh and the young coconut gel using a blender. You now have coconut milk ready to use!

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!

*Note, according to your taste, you may need to strain the horchata again after you add the coconut milk.

Fear, Gifts and Sacrifice: When The Coconut Cracks

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 "El Coco". This nondescript creature used to scare children is also known as "El Cuco", the same name given to the devil. The word "coco" also alludes to the head. In Mexico, the saying "Le patina el coco" (his coconut slides) roughly translates as someone that has a few loose crews. A good knock to the head is also known as a coco or coscorron. "Dale de coco" 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"?

Coconuts as Offerings and Sacred Guardians
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 Sri Karunamayi's page. 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 Thaipusan , a festival in India, people also perform a coconut smashing ritual.


In Santeria, coconut shells are used for divination. Coconuts are also offered to Elegua, the deity that resides between crossroads. Elegua (also known as Eshu) 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 Luisah Teish 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 ebbo (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 Year in White, a site about news and general discussions about the Santeria faith.


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.



The Challenging Art of Opening a Coconut
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:

• One dry coconut, clean of mold or other impurities
• A large clean napkin
• A clever or a large knife
• A mat or towel
• A canvas bag (for an alternate method)
  

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.


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.


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.

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.

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.


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.


So, don't be afraid of El Coco. With some planning, patience and practice, you'll overcome obstacles in no time.

Herb Watermelon Agua Fresca

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:

For the Agua Fresca:

• 3 cups of fresh watermelon
• 6 cups of cold water
• ice cubes

For the herb syrup:

• One cup of coarsely chopped mint, basil or other fresh herbs of your choice
• Half a cup of organic evaporated cane juice sugar
• One cup of water

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.


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:

"Del verano, roja y fria
carcajada
rebanada
de sandia"

"Summer's red and cold
chuckle
slice
of watermelon"

- Haiku by José Juan Tablada (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.

Inspiration: Fruit Display at Bazaar Sabado

The picture above comes from a 1970's magazine. It is a photo of "Fonda San Angel", at the courtyard at Bazaar Sabado in Mexico City. This craft market is located in an old colonial building, in the neighborhood of San Angel, where I grew up. It is one of my favorite places in Mexico City!

The folks at Fonda San Angel have been creating elaborate fruit displays on their fountain for more than 20 years. Much like the fish fountain at Harrod's in London, the displays are ever changing - they never look the same. Here is another photo from flickr member Carlitos


Inspired by my memories of this fountain, I recently changed the look of my blog and added a header. I used fruits, vegetables and folk art for my display. I hope you like it!

If you are planning a trip to Mexico City, check out the website for Fonda San Angel and Bazaar de Sabado. It has information on the Bazaar, the restaurant, conventions and the historic town of San Angel.

Fragrant "Tejocote" Winter Punch

Last month I was browsing the usual grocery stores on Mission Street when I discovered two of my favorite smelling fruits: Tejocotes and guayabas! I immediately got some and made a warm punch like the ones prepared on the foggy Chiapas highlands. Tejocotes and guayabas are still available. Go ahead and get some, and learn how to make this punch that will help you endure the cold, rainy San Francisco night. Ready? Let's go!


Until very recently, tejocotes were not available in the US. The name is a derivative of the word "Texocotl" meaning stone fruit. They look like miniature pumpkins or apples, and have a sweet, concentrated scent reminiscent of apples and roses. Tejocotes that grown in the US are a lot smaller than the ones grown in Mexico, but the smell is just as sweet. They are not particularly good eaten by themselves, they are a bit mealy, but they are great when used in desserts and drinks. You can also get them in a jar, preserved in syrup, if you can't find fresh ones.

Oh yeah...Did I mentioned tejocotes smell wonderful?? Tejocote smell is a mood enhancer for the winter "sads", and native people used it as a form of aromatherapy. In the old days, devoted Mexicans wore necklaces made out of tejocotes as a "pick me up", on long pilgrimages by foot to spiritual gatherings and festivals. I made a tejocote collar and placed it on a fruit display, on order to keep my apartment smelling fresh.

But on to the punch! There are many recipes for this delicious beverage. The names also vary, some people call it "Ponche de Navidad", or "Ponche de Fiesta", or "Ponche de Tejocote", or simply "Ponche con Piquete" if its spiked. This is my personal recipe, it is not very sweet, and uses several other seasonal fruits. To make it, you'll need the following ingredients:

• One cup of fresh pineapple or orange juice
• 1 cup (about 15 small) tejocotes
• 2 large guayabas, quartered
• 2 apples of your choice, in eights (I'm using organic Jonagold)
  
• 2 sticks of raw sugar cane, peeled and cut in sections
• A small glass of brandy (optional)
  
• 1 cup of nanche in syrup. Also known as "nance", or "nanchi". A type of mealy yellow cherry
  
• Two small blood oranges, in slices
• A pitcher of water
• One stick of cinnamon
  
• Three whole cloves
• One whole star anise
• Agave nectar, or raw sugar (piloncillo) to taste

To Garnish:

• Slices of blood orange
• Extra nances and tejocotes
• Thin sticks of raw sugar cane

In a large pot, combine all the ingredients, with the exception of the garnishes and the agave nectar, if using. Bring to a boil and stir occasionally. One the punch starts to boil, lower the heat and simmer for twenty minutes, until the fruit starts to come apart. Correct the sweetness by adding agave nectar and a little bit more brandy, if you wish. Strain and serve in cups, with a sugar cane stick as a stirrer. You can also add more orange, tejocotes and nances to decorate. Makes about 6 cups.

Creamy Mamey Smoothie - Licuado de Mamey

I found several fresh mamey fruits at a market on Mission Street this week! Mamey is a tree that grows in Southern Mexico and the Caribbean, and it is a popular ingredient for drinks called licuados, often drank for breakfast. As you can see from the photo, the name of the fruit is some times written as "Mamey Sapote", and the names are used interchangeably. To my understanding, the sapote (or zapote, as it is known in Mexico) is a different fruit altogether. Zapotes come in different hues and varieties (zapote negro, zapote blanco, chico zapote) and are round, as opposed to the elongated egg shape of the mamey. Mamey's flesh is always brick red, and it has a black shiny pit.

In Mexico, the word "mamey" is also slang for "sucker". Maybe it is the shape of this fruit that produces such picaresque associations, or the common conception that mamey is a powerful aprhodisiac. The taste of mamey is difficult to describe. The flavor resembles a combination of papaya, sweet potatoes and a hint of cocoa. To make a rich and creamy licuado de mamey you'll need to choose ripe fruits, similar in texture to ripe avocadoes. This vegan version makes two servings:

• One large, ripe mamey fruit
• Four cups of vanilla soy milk
• One cup of crushed ice
  
• Powdered cinnamon, cloves or nutmeg (optional)

Process all the ingredients in a blender. You may need to mix in small batches. Pour in a pitcher and chill for a few minutes. Serve in individual glasses and dust with cinnamon, cloves or nutmeg, or a combination of all. You can also add a sweetener of your choice, but I find the mamey is often sweet enough. Enjoy!

Contemporary Mexican design, and tropical fruit

Recent cold summer weather in San Francisco made me long for the beach and the casual, relaxed pace of Mexican coastside towns. These photos from Dupuis, a contemporary Mexican design firm illustrate an ideal spot for a perfect Summer vacation!


These two homes, Villa Tortuga and Villa Ceiba have wonderful living spaces that are open to the outdoors. The feeling is luxurious, clean, spacious and incredibly inviting.


I also noticed that the Dupuis designers incorporated tropical fruit into all living spaces of these amazing villas. Not too long ago I shared one of my favorite recipes for plaintains, and some memories of my grandfather's banana plantation in Chiapas. The airy comedor at Villa Ceiba remined me of my mother's description of her childhood home. The space is decorated with hanging bunches of green bananas, and more bananas are displayed in wooden trays reminescent of rustic bateas, or large containers generally used for washing and storage. I think my grandparents would have felt right at home at Villa Ceiba.


Villa Torguga's comedor is decorated in a coconut theme. The massive table and painting keep with the scale of the space and crate a grand, yet relaxed feeling. Displaying plastic grapes would not feel quite appropriate. I really like how the folks at Dupuis took something that could be considered extremely trite (fruit in Mexican design) and came up with something fresh and original.


Recently I also posted about the subliminal power of displaying fruit. Go on, place some apples by your bedstand, some limes in your bathroom and some pineapples on your dining room table. Even if we don't have grand beach homes, we can visually enjoy the bounty of the farmer's market before eating it...while we long for warm weather!

Visit Dupuis for more contemporary Mexican design ideas.

Gazpacho con fruta - fruity gazpacho

This soup is only as good as the ingredients you use. Choose summer fresh, ripe juicy fruits and tomatoes, the best you can find. I chose my fruit and veggies at the farmer's market, the supermarket produce pales by comparison. I used ripe nectarines and pears, but you can also use peaches, strawberries and other seasonal fruits. For tomatoes I chose early girls and zebra green varieties.


Tomatoes are absolutely fascinating! The word "Tomato" comes from the original "Xitomatl", a combination of Nahuatl words alluding to the fruit's roundness, Tomatl, and the fruit's round marking resembling a belly button, Xictli. In some ancient American cultures the word for belly button also alludes to round, universal "centers", like the center of the earth or the center of the universe. I'm sure the ancient people of the Americas really thought highly of this fruit! The Nahuatl word Xitomatl later evolved to Jitomate (pronounced Hee-Toh-Mah-Teh in Spanish) and finally to Tomato, in English.

Gazpacho, the original Spanish chilled soup didn't contain tomatoes. This wonderful fruit was first cultivated in Mexico, and didn't make it to Europe until the 1500's, where it was originally believed to be poisonous. My version of this delicious summer soup is reminiscent of gazpacho and Mexican "salsa cruda", or a raw vegetable sauce that uses a variety of raw vegetables, and some times fruit. This soup recipe makes two servings and it can be doubled. You'll need the following ingredients:

• Two cups of roughly chopped tomatoes, previously peeled and seeded
• One cup of cubed cucumber, previously peeled and seeded
• One ripe nectarine, sliced
  
• One ripe pear, sliced
  
• One cup of sliced red bell pepper
• One tablespoon of chopped red onion
• One quarter cup of seasoned Japanese rice vinegar, or more, as needed
  
• Two tablespoons of extra virgin olive oil, or more, to emulsify
• About two tablespoons of chopped fruit and veggies, to garnish

Prepare the tomatoes by scoring the skin with a knife in the shape of an "X". Dunk them in rapildy boiling water, then in iced water. Start removing the skins where you scored them. Squeeze the tomatoes on a strainer, save the juice but discard the seeds. Blend the tomatoes with the remaining ingredients, adding the vinegar and oil slowly. You may need to process all the fruits and veggies in batches, adding more oil and vinegar as you blend. Chill your gazpacho for a few minutes, then serve and garnish as desired. The fruits and veggies in this soup are so sweet and lucious it doesn't need any other seasoning!

Para Mi Amante: Strawberry Infused Tequila

I made this bottle of strawberry infused tequila as a gift for my boyfriend on his birthday. This beverage traditionally known as Por Mi Amante* can be made with a variety of fruits, but strawberries are a favorite since they give the tequila a nice pink color and a delicate flavor. A similar drink called Piña Borracha can be made using very ripe pineapple. To make this gift you'll need the following materials and ingredients:

• One small bottle of silver tequila (about one pint)
• One cup of ripe, sliced strawberries
• Fabric of your choice (here I'm using a piece of leather)
• Black raffia, or ribbon
• Self stick label
• Rubber stamps

Empty the tequila in a clean, desinfected mason's jar together with the strawberries and refrigerate for up to three weeks. Clean the tequila bottle and save for later. Putting the bottle inside the dishwashing machine will help you remove the labels. When you are ready to present your gift strain the tequila and discard the strawberries. Using a funnel pour the tequila inside the original bottle with a few fresh strawberry slivers. Decorate the bottle with the fabric and create a new label as desired.



*In 1939, Charles H. Baker, Jr. misspelled the name of this beverage as Por mi amante in his book "The Gentleman's Companion", and it stuck since then. My hand made label uses the correct Spanish grammar to spell "For my lover" using para (for) as opposed to por (because of). Then again, who knows? Maybe Mr. Baker had a lover that drove him to drink....and he really meant to say "Because of my lover". Of course, you can decorate your label as you wish! I used red self-adhesive labels available at Paper Source and rubber stamps.

Pineapples, textiles, dance...and cosmic forces

Tio Frumencio, an uncle on my mother's side had a pinapple plantation in Loma Bonita, Oaxaca. While on our way to Chiapas my family used to stop and visit. I remember seeing endless fields of pinapples growing everywhere in this area. At that age I actualy didn't like pinapple that much since I found it too tart, but Loma Bonita's sweet yellow pinapple was not tart at all. Uncle frumencio was a very industrious man and had some of this pineapple canned, juiced and ready for export. Unfortunately Mexican pinapple was never famous here in the US, it was unable to compete with the more popular Hawaiian kind.

The image above comes from Instituto Cultural Oaxaca, via Flickr. It is from a Oaxacan dance known as "Flor de piña." According to Alejandro Montiel Coello the dance of the Pinapple flower is full of symbolic ritual meaning related to fertility. The dance begins when a young woman lavishly dressed in fine textiles picks up a pineapple from the floor and begins to dance. She is barefoot, and performs very slow movements: she slowly spins, at times she raises the fruit and presents it to the sun, or some times she rocks it like a baby. Other dancers join, and carry pinapples on their shoulders. The fruit is some times decorated with ribbons, and are eventually given to the audience.

So, how is this dance related to cosmic forces? "Latin" dance doesn't have to be fast - the movements of the dancers mimic the movement of the planets in relation to the sun. Oaxacans thank the sun and remind us that everything we do in this planet comes in cycles: birth, death, seasons, life. I wish you a happy earth day!

Fruit as fashion

Nicole Dextras creates mazing eco-art installations. Take a look at some of her flower flocks. These gowns may not be "ready to wear" but you can compost them after wearing! The one pictured above is made out of crab apples and greens. Nicole's work is very diverse. Check out her site for information about her photos, books and more ephemeral art.

Fruit vendor

Mmmmmm!!!!!
Originally uploaded by MaLuMaPe

Another wonderful photo by MaluMaPe, who often posts to a Mexican food forum on Flickr. This is a little fruit cart selling fruit spears, pomegranates, oranges and jicama (generously dusted with chile powder).

Lentejas con platano frito

Lentils with fried plantain
My grandfather had a banana plantation in the Soconusco region, in Chiapas. This Southern region of Mexico is at times unbearably hot, so the vegetation is very lush, the perfect place to grow bananas. My mother used to tell me that no matter what, her childhood home in Tapachula always had this fruit. This included "platano manzano" a fat banana that tasted like apples, pink bananas, plantain, miniature "platano Dominico" and several other banana species that are not well know here in the US. Plantains were as popular as potatoes, and just as widely used.

My grandmother used to make this simple dish. It is no surprise that Tapachula's cuisine has a lot of tropical influences, like the plantain topping on this lentil stew. A secret of tierra caliente, is to serve hot stews and dishes that promote perspiration to "cool off" the body. If you want to make this family recipe you will need the following ingredients:

1 large green plantain
1 package of lentils
1 cup vegetable broth or water
2 cloves of garlic
1 small onion
1 spring of cilantro
1 celery rib
Vegetable oil
Salt and pepper to taste

Peel the plantain and cut into slices. Soak the plaintain in cold water with a smashed clove of garlic and salt to taste.


Sort the lentils and get rid of any impurities. Wash the lentils and cover with water. Boil in medium heat for about 15 minutes. Add the celery, a minced garlic clove, the chopped onion and the cilantro spring. Boil for about 20 minutes more. If necessary add more water or broth to the lentils until they are fully cooked and creamy. Season with salt and pepper.


Drain the plantains and dry on a paper towel. Fry in the vegetable oil until brown. If you like your plantains crispy, you need to flatten them (with the back of a glass, or another instrument) and fry for a second time. Drain again on paper towels. Remove the celery and serve the lentils, topped with fried plantains.