Now on Sale! Heart Charms - Milagro Fabric

I am pleased to inform that a small selection of my fabrics can now be purchased online at SpoonFlower! 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.

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. 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 online store at SpoonFlower.

Animal Free Mexican Chocolate Drinks, Hot and Cold

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 licuado for hot day? Or a cup of hot cocoa, for chilly weather? Read on!

Cool Chocolate Licuados.
I used to drink a heavenly chocolate licuado 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 Choco Milk. This drink was cleverly marketed by the super healthy and butch little Mexican boy known as Pancho Pantera. Here's Pancho, courtesy of -U! (Uriel Duran).

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.


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 Xoco Atl, 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 powdered cocoa by Ghirardelli.

• 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.
• 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.
• 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.
• 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.
• 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.
• Choco Chispas. Use two cups of almond milk, a scoop of soy based frozen dessert (I use the one made by So Delicous), 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".

History of Hot Mexican Chocolate
The image above comes from Peaton, it shows a chocolate pyramid created for a competition in Germany. Emperor Moctezuma would finish his meal with a frothy gourd full of "Xocolatl" 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!

Champurrado
4 cups of Almond Milk
4 tablespoons of cocoa powder
2 small lumps of piloncillo (Mexican Raw Sugar)
2 sticks of Canela (Mexican Cinnamon)
1 cup of corn masa (corn dough used to make tortillas)

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.


Spicy Hot Chocolate
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 Christopher Elbow, 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 chocolatada party:

"No chocolatada can be complete without some hot chocolate. I used tablets of Chocolate Ibarra and Chocolate Abuelita 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 MexGrocer, I get my vanilla from Xanath in San Francisco."

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!!

New Holiday Mural - Sweaters and Raindeer

Galeria 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 here! This season I'm honored to create a holiday mural for Galeria.


Here's a sketch I came up with. The deer is a traditional animal for the season. For the Yaqui 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.


According to MexChic on Etsy: "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."

More to follow. In the mean time, keep warm!

Chocolatada: Day of the Dead Chocolate Party

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 chocolatada (chocolate feast) of your own:



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.



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 ofrenda 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.


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.

No chocolatada can be complete without some hot chocolate. I used tablets of Chocolate Ibarra and Chocolate Abuelita 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 MexGrocer, I get my vanilla from Xanath in San Francisco.






MORE RESOURCES:
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 botanica 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 Birch. The chocolate skulls and licorice/chocolate lentils are from Miette. The plastic plates and cups are reusable. I got them from Smarty Had A Party. Have a safe and fun holiday. And remember to brush your teeth!

(:= X

Vivo: Day of the Dead Community Celebration!

Thanks everyone for attending the community celebration for VIVO, the Day of the Dead exhibit at the Oakland Museum of California. 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 amaranth, the wonder food I blogged about recently.

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 Dolores Olmedo (a Mexican philantropist and art collector) and to Oscar Grant, the unarmed civilian killed on BART.


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 Jesse Hernandez.


These are some photos of a tortilla making demonstration, ofrendas created by community groups and live music.





The show and mural will be on view until December 5, 2010. To learn more about the show visit OMCA's website. To view more photos of the celebration and to read a brief article about the show visit In Oakland blog. By the way, you can take BART to the Oakland Museum, but watch out...You'll never know what dangers lurk near by.



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.

Day of The Dead - In June!

Seems like Dia de los Muertos (Day of The Dead) imagery is everywhere these days. You can see calaveras and grinning skeletons on t-shirts, hoodies, even sneakers. On a walk through the Mission District of San Francisco I captured several interesting images the other day.

I started my walk on 16th street and Dolores. I saw this cool dress on the window of Sunhee Moon, a kicky boutique for fashionable gals. The pattern of the dress seems to be inspired by Dia de los Muertos papel picado patterns! Very cool, isn't it? The design is called "Calya" and also comes in red for $195. Sunhee Moon also has "Meg" (pictured below) also in a papel picado print, but with bird and flower designs. It is $248. If you like these dresses also check out my other post about the papel picado dresses by Ronaldo Fraga.

Valencia street seems busy with the many efforts to widen the sidewalks, plant trees and add additional lightening.


The drain grills installed on the newly planted trees are also Day of The Dead inspired. They actually seem to be based on a design by Mexican engraver Jose Guadalupe Posada:






Posada's work is mostly associated with the Dia de Los Muertos holiday here in the US, but back in Mexico he is better known as a social commentator. His work was full of irony and political satire. On the same note, this mural seems to be in the spirit of Posada's work. I don't know the name of the artist, but the mural is also on Valencia street.



On the corner of 18th and Valencia I saw more interesting public art. This poster reminds me a bit of Maori tattoos but it is also reminiscent of calaveras and The Day of The Dead holiday.

Interestingly enough the Calavera poster was posted on a construction site where the former Valencia Hotel used to stand. Many people met horrific deaths during the 1906 earthquake, more than in any other site in San Francisco. Many were trapped three stories below the surface under mud, and the rest of the survivors burned alive. The image comes via The Virtual Museum of The City of San Francisco. It is available for licensing.


This corner was also the former site of a lagoon, La Laguna de Dolores (The Lagoon of Sorrows). During an earthquake the land can liquefy and become unstable. I am not superstitious but I would not want to live here...


Finally I end my walk at The Women's Building, on 16th Street. This section of the mural represents the Goddess Coyolxauqui, Goddess of the moon. The skull on her waist and arms represent blood, because according to Aztec lore, Coyolxauqui was dismembered by her brother. Here, the artist represents the Goddess whole and vigorous. A wise teacher once told me that during hard times we have to be comfortable in the dark...Just like the moon.


I used to have my studio on Lapidge and 18th, I remember when the beautiful mural "Maestrapiece" was being painted - I used to walk by almost every day. The anniversary of the mural was celebrated in September. It is hard to believe that it has been 15 years. It is nice to see that some influences from the "Latino Soul" of the Mission are still present, even during times of great gentrification.

Alegria - Past and Future of The Eternal Amaranth

Recently at a dinner party I got served a beautiful salad containing Quinoa. "It is an ancient grain", one of the guest explained. Later, that weekend I saw a bag labeled "kichiwa", while grocery shopping. I immediately recognized it as Amaranth, a grain that is slightly smaller than Quinoa. Quinoa and amaranth are two plants commonly used in Mexican and South American cooking but they are gaining popularity in the US lately. Amaranth is also grown as an beautiful, fluffy ornamental flower (pictured above). Just like quinoa, amaranth is considered a "pseudo cereal" - since real cereals are grasses. Other pseudo cereals are buckwheat and chia seeds.


I didn't tell the other dinner guest but I was very familiar with these ancient foods. Back in Mexico, I used to eat the traditional candy called "Alegria" - it was sold on road stands and markets all over Mexico. Alegrias are similar to rice krispy treats, small bars of popped amaranth glued together with molasses or honey. To the ancient Mexicas this amazing little seed was called "Huautli", to the Mayas it was "Txes" and to the Incas and present time Peruvians - "Kiwicha". The word in Spanish - Alegria, literally means "joy", and it is very appropriate since amaranth is said to be a natural anti depressant.

There were many rituals associated with Amaranth just like the ones for chia seeds in ancient Mexico. But unlike the rituals associated with chia (fertility), the mysterious associations of Amaranth could have been the continuity of life, nourishment, or even immortality. In the time of the Aztecs, enormous statues were paraded among crowds during religious celebrations. These statues were made out of amaranth seed mixed with honey and some times blood. At the end of the celebration these enormous statues were cut in pieces and distributed among participants for a type of symbolic cannibalism and communion with the gods.


Mexican artist Javier Marín creates dynamic, large scale figurative images. One of his projects involves casting large statues out of resin that have amaranth seeds inside them, drawing inspiration from ancient rituals. The images above are the heads of three women, via Iturralde gallery and ArtScene. Judith Christensen writes: "In the materials, as well, Marin fuses old and the new. Western European and indigenous Mexican - is basic to Marin's work. Like Marin's resin, the amaranth produced figures that looked heavy, but were comparatively light weight".

Pictured Ricardo Peralta and Rodolfo Neri Vela (right), 1985. Via Space Facts

In the same manner, combining the old and the new in the kitchen allows us to find interesting, unexpected discoveries. Rodolfo Neri Vela, the first Mexican astronaut back in the 80's was also the first to patent amaranth as the perfect astronaut food. Originally amaranth was selected because of its versatility and its ability to survive diverse conditions, but it also turned out to be one of the few seeds that germinated in outer space.

Amaranth is highly usable. The seeds and the greens are both edible. It is a highly resilient plant, it belongs to a species generally considered a weed. It could help maintains brain functions and the nervous system by regulating serotonin and providing protein. Amaranth is also highly nutritious, it is a good source of vitamins A, K, BC, and C. It is also full of calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. It could be well said that Amaranth may be the food of the future! I leave you with these words by John Milton, from his famed poem "Paradise Lost":

"Immortal amarant, a flower which once

In paradise, fast by the tree of life,

Began to bloom; but soon for man's offence

To heaven removed, where first it grew, there grows,

And flowers aloft, shading the fount of life,

And where the river of bliss through midst of heaven

Rolls o'er elysian flowers her amber stream:

With these that never fade the spirits elect

Bind their resplendent locks."

LINKS

Learn how to make Abstract Amaranth Candy on my next post!

Learn more about Javier Marín at the artist's interactive website. The website is bilingual, and a very interesting site to navigate. His studio itself is amazing, it was featured on HGTV's "The art of Mexican Design".

Mr. Marín was also the winner of a contest to re-create the altar at the Cathedral of Zacatecas, a UNESCO world heritage site. The project will be unveiled in June the 26, 2010. Learn more about the event at the artist's facebook page.



Read Rodolfo Neri Vela's article about Amaranth in Space (in Spanish) via Buenas Noticias. The photos of the amaranth bars are from that site, taken by Meliton Tapia of INAH

"Torta de Huerfano Gigante" A Mexican Vegetable Sandwich

What is an ideal food to take to a picnic or a potluck? A giant torta! Every Mexican boy or girl took a torta to school at some point. I first prepared this when I was in middle school, for a field trip to El Ajusco, a volcano south of Mexico City. When it came time to eat, our chaperon, an acerbic drama teacher yelled: "Everyone, take a look at this poor orphan's torta!". Lucky for me, there was enough to share. All my classmates were fascinated looking at all the pretty layers of veggie goodness. Even the bitter old chaperon ate a slice without saying a word - and then asked for seconds! So, who was the poor orphan after all, señor drama teacher?

Tortas are so immensely popular in Mexico City. They are the standard "to go" food since burritos are not really known in Mexico. Tortas are not ordinary sandwiches. Generally they contained re-fried beans, avocado, queso fresco (Mexican cheese) and escabeche (a spicy vegetable pickled salad). Tortas are traditionally prepared in a special bread called "telera", or in french bread rolls called "bolillos". In other parts of Mexico they are called "semitas". You can also make a torta ahogada ("drowned") by soaking the torta in a light tomato or chile sauce. So, are you ready to try it? You'll need the following ingredients:

• 1 large, round country bread
• 1 bunch of fresh spinach
• 1 bunch of asparagus, about 12 stalks
• 2 Portobello mushroom caps
• 1 large eggplant, sliced
• 2 heirloom tomatoes, sliced
• 4 small zucchini, cut lenghtwise
• 2 Red bell peppers, prepared as you would for Papas con rajas
  
• A tablespoon of chopped onion
• 2 tablespoons of extra virgin olive oil

Vinagratte:

• Olive oil, 1/4 cup
• A teastpoon of mustard (Dijon style)
• Vinegar, half a cup
• Finely minced garlic
• Fresh thyme. About a tea spoon, chopped
• Coarse salt and fresh ground pepper to taste
• A teaspoon of toasted pasilla soup base (optional)
  

I'm making my original recipe for a picnic, so I'm using ingredients that travel well and are not too soggy - so I'm not using refried beans. This torta doesn't have any animal products, so I'm only choosing firm fresh veggies. Start by slicing the zucchini lenghtwise, cut the musrhoom caps in half and discard the stems, slice the eggplant and rub salt on all sides. Salting the eggplant will make it "sweat" so it won't absorb a lot of oil and it roasts better. Let it rest in a colander for about five minutes. Prepare your vinaigrette while the eggplant "sweats". Combine all ingredients and whisk together to emulsify. Let it rest at room temperature.

Arrange all your veggies (except the peppers, spinach and tomatoes) on a tray and drizzle them with olive oil. Roast them close to the broiler for about 5 - 8 minutes, turning them once. Broilers vary, so you need to check often so they don't burn. You are looking for a nice, even golden brown.



Saute the spinach with a little bit of onion until it reduces down significantly. Let it cool and squeeze all the liquid out of it by using a clean kitchen napkin. Chop coarsely and set aside. Take your veggies out of the oven and let them cool.

For this recipe I used a large pain de campage. You can also use a sourdough loaf or a similar bread. If you want this recipe to be vegan, make sure your bread doesn't contain any eggs or dairy. Cut the top of the bread and save for later. Remove the inside of the bread and save it for a casserole or croutons. Leave about half an inch of bread around the crust.

Now, you are ready to layer all the veggies inside the bread. Start with the sauteed onions and spinach.

Continue with the roasted asparagus. Dip each asparagus in the dressing, and arrange in a lattice, creating one single layer.

Roast the bell peppers directly on your stove as you would for Papas con rajas. Remove the charred skin using a knife of the round part of a spoon. Open the peppers and remove the seeds and veins. Dip in dressing and arrange these pepper "sheets" inside the sandwich.


Next, layer the zucchini and the eggplant, and then the portobello mushrooms. Don't foget to dip each piece in dressing before putting it inside the torta.

finally, add a layer of fresh tomatoes. Make sure you squeeze all the seeds out. I don't bother with peeling them, tortas rarely have tomatoes that are peeled. Place the bread "lid" on top of the sandwich and wrap the entire thing in a clean kitchen napkin. Place inside a plastic bag and refrigerate for about an hour so everything sets.

Finally....Have a picnic! All you need is some fresh fruit and a nice wine. Slice the sandwich using a sharp serrated knife. You can experiment and add some ingredients of your own - avocados, artichoke hearts, roasted carrot slices, celeriac, even fruit like figs. Generally, you need to place the sturdy veggies on the bottom and the softer ingredients on top so the layers don't collapse or slide when you slice into them. I hope you enjoyed this recipe. Happy eating!