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Make your own altar for the dead
Written on 7 Oct, 2013 at 23:33 in On Zarela's Mind, Traditions & Culture |
Altar for my mother, Aida Gabilondo I remember the first time I made an altar for the dead. Zarela had recently opened (it was either the first or second year) and my ex-husband, the father of my children, had just... (Continue reading)
Tamales with Yellow Mole
When the Spanish introduced cooking fats it revolutionized the whole concept of tamales. Today virtually all are filled with a mixture of masa and lard. Without the added fat the masa would be almost inedibly dense. I’d always wondered... (Continue reading)
Bread for the Days of the Dead-Pan Resobado
Photo by Manu Bastien This is typical of the sweet yeast breads that are made in the Valley of Oaxaca for the Days of the Dead, November 1 and 2. Often they are simple round loaves that are inset after... (Continue reading)
Barney Rosset Remembered on the Days of the Dead celebrations
. The sad part of having older close friends such as author Budd Schulberg, fashion designer Pauline Trigere, and publishing giant Barney Rosset among others, is that I will lose them sooner rather later. So, while I have them,... (Continue reading)
Oaxacan Tamales de Mole Amarillo
Written on 31 Oct, 2009 at 12:02 in Cooking, Mexican Basics, Oaxaca, Recipes, Traditions & Culture |
Since pre-Hispanic times, tamales have been the number one festive food. Everywhere in Mexico tamales are fiesta food -- the equivalent of saying, "Let's party!"... (Continue reading)
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