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Staying in a
Villa is like
taking a cruise
on land! |
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FALL 2008 |
12 Days of Christmas
In Mexico old traditions die slowly and despite the
20th century commercialized tinsel and glitter seen
around Christmas time, holiday customs have remained
practically unchanged. Unlike the United States and
Northern Europe where feasting and exchanging of gifts
are reserved for Christmas Day, Mexicans celebrate on
the eve of December 24th, the last posada, which is
the culmination of the 9 days of processions and
parties of Dias de Los Santos Peregrinos. Christmas
Day itself is considered a holy day and the atmosphere
is imbued with an air of piety. Most restaurants,
offices and shops are closed and the towns are
eveloped in quiet sobriety where even the roosters,
dogs and burros seem to be in peaceful relaxation.
In Puerto Vallarta, contests of pastorelas or
nativity scenes are held and every playwright in the
city comes out with his own version of the Christmas
story. These shepherds' plays are native folk theater,
childlike, innocent, rowdy, farcical inventions
involving citizens from all walks of life. The
pastorela ia as Mexican as a cactus and is kept alive
for all of the folk that love it.
The traditionalists, referring to most of the Mexicans
in Puerto Vallarta, still participate in the last
posada on Christmas eve and solemnly attend a midnight
mass. A midnight supper of elaborate traditional
dishes follows which is a veritable showcase of
Mexican cooking. Also in Puerto Vallarta, a special
lager ale is produced for this time of the year only
and it is called "Noche Buena". It is traditionally
offered between courses at this Christmas time feast
in prosperous Vallarta.
For that population of more than one third of all of
Mexico’s population, living in the outlying thatched
huts, just one stewing hen is affordable once a year.
This hen is prepared with the same ingredients and by
the same methods used by their Aztec ancestors. Once a
ritual food served only to give thanks to the gods, it
is now enjoyed this one time of the year and shared
among many in a communal fashion.
Of course, ALL of Mexico can be found dressed in
shades of red, pink and even white! These of course
are the Poinsettias or "Noche Buenas". Pointsettas are
native to Mexico and seem to thrive in every nook and
cranny that exists.
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TEQUILA SUNSET
3 or 4 ice cubes
1 measure of tequila
2 Tbsp. lime juice
2 jiggers orange juice
1 jigger grapefruit soda
salt for the edge of the glass
In a tall glass, wet the rim of the glass with some lime juice and dip it into the salt.
Place all the ingredients in the above order in the salted glass, garnish with an orange slice and a straw.
Serve immediately
--------------------------------------------------PORK AND HOMINY STEW (POZOLE)
Serves 10
A traditional dish served for comida or supper at large family gatherings.
1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket)
2 kilos pork leg
4 clean pork bones
3 chilacate peppers
1 head of garlic
6 quarts of water
1 head iceberg lettuce, washed and cut in thin strips
1 bunch of radishes, washed and sliced
1 chopped onion
8 limes sliced in half
20 tostadas
Picante sauce
In a large stockpot bring the water to a boil, add the hominy and the head of garlic. Let this simmer for 4 hours over a low flame, the hominy will burst.
In another stockpot or a pressure cooker, cook the pork meat with water to cover and salt to taste until tender (about 50 minutes in the pressure cooker).
Once the hominy has burst, add the pork bones and simmer for another hour.
Meanwhile, remove the seeds and veins from the chilacate peppers and cook in one cup of water until tender. Once cooked, blend the peppers with enough water to make a smooth sauce, strain and set aside.
Once the bones have simmered in the hominy for an hour, add salt to taste, the pork, and the chilacate sauce and let it all simmer together for a further fifteen minutes.
Remove and discard the head of garlic before serving.
Serve in bowls and top with lettuce, chopped onion and radishes as desired. Let everyone add picante sauce to their liking and serve tostadas on the side.
NOTE:
NEVER add salt to the hominy before it bursts, otherwise it never will.
------------------------------------------------------MEXICAN RED RICE
1/4 cup oil
1 1/2 cups long-grain white rice
1/2 medium onion, chopped
2 to 3 plum tomatoes
2 cloves of garlic
3 1/4 cups water or chicken stock
1 cup frozen peas, carrots, corn or a mixture of all of these (optional)
Salt to taste
Clean rice, removing any stones or bad grains, place in a bowl and cover with hot water. Set aside until cooled to room temperature, approximately 20 minutes.
Meanwhile, core tomato, cut into large chunks and place in a blender or food processor along with the garlic, blend until smooth and set aside.
Rinse the rice under cold water until the water runs clear, then drain well.
Heat the oil in a 2 qt saucepan, add the rice stirring to coat each grain, then add the onion. Sauté the rice and onion until the rice is golden and the onion soft, about 5 minutes. Drain any excess oil, add the tomato mixture and cook for a further 5 minutes or until the tomato mixture is absorbed. Add water or stock and adjust seasonings.
Bring to a boil and simmer uncovered until almost all the liquid has been absorbed, then add the frozen peas, lower the flame, cover and cook for an additional 5 minutes. Remove from the heat and allow to sit, covered, for 20 minutes.
Fluff with a fork before serving.
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The Months Ahead
December:
December is an especially good month to visit Mexico. With all of its mixed heritage and pageantry, one doesn’t have to look far for inspiration of the season. The 1st of December through the 12th of December marks the time of pilgrimages dedicated to the Virgin of Guadalupe to the local church. Processions may be enjoyed nightly and one may observe costumes of the past as well as the present being represented. Mexico is also the home of the poinsettia plant, which is referred to as “noche buena” (good night) in Mexico.
January:
Welcome back whales! Don’t miss your opportunity to see the Humpback Whales journey into the Bay of Banderas to give birth to and nurse their babies. Bring your binoculars or invest in a special “Whale Watching” boat excursion. Not only will you be able to see them up close and in person but you may also delight in their “conversations” below, in the deep blue sea. To see these magnificent mammals in their own element, free and natural, really is a sight, a feeling and an experience that will never be forgotten.
February:
If you are a person whom enjoys open and deep-sea fishing, this is the month for you. The ocean is at its’ bluest and most abundant state of the whole year. Several fishing tournaments are sponsored which attract people from all over the world hoping to “land” that special sailfish trophy.
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