Tag Archives: food

Dinner with Frida Kahlo and Diego Rivera at Casa Azul

Guadalupe Rivera Marin remembers the elaborate meals served at Casa Azul, home of her father Diego Rivera and Frida Kahlo.  Lupe lived with them for a few years and claims to have taught Frida how to cook. Evidently, Frida loved to entertain but didn’t take much to the preparation. I wouldn’t either if it required grinding the masa by hand on a metate to make tortillas over a smokey charcoal fire! The lore around Diego and Frida continues.

Looking for Diego Rivera and Frida Kahlo Art History Tour                     July 2014

In this Washington Post interview about Diego Rivera’s favorite foods, Lupe recalls tables set with flair, abundant meals featuring Oaxaca’s mole negro, and table conversation with famous guests. DSC_8739 Now age 90, Lupe Rivera authored a 1994 cookbook Frida’s Fiestas that replicates many of the recipes served at the Casa Azul dinner table.  Lupe learned these recipes from her mother Guadalupe Marin, Rivera’s second wife and a subject of both Rivera’s and Kahlo’s paintings. EatMexico72013-41 During our art history tour, we visit Casa Azul where these foods were prepared and served, eat some of these favorites at some great restaurants, and explore the paintings of both Rivera and Kahlo with in-depth narrative by a Mexico City art historian who speaks fluent English.

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We invite you to join us!

Special thanks to Bruce K. Anderson for sharing the Washington Post article with us!

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Christmas Collage: Teotitlan del Valle, Oaxaca

Martha, Marianne, and Judy arrive from the city for dinner on December 23 and then we gather at the house of the eighth posada.  Earlier, I go to the local morning market and find a fish vendor from the coast.  We eat organic and fresh talapia, squash, potatoes, carrots, onions seasoned with kumquats, candied ginger, carrots, prunes, dates, and raisins all cooked together in the tagine.  Later, I use the head and bones for stock.

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The posadas continue through December 24, when baby Jesus appears on Christmas Eve at La Ultima Posada, the last posada, which is the grandest and most magnificent of all.

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On the street we meet a young woman and her mother who are originally from Teotitlan del Valle, and now live in Chicago.  She tells us she and her family put their name on the list to host La Ultima Posada ten years ago.  They will welcome baby Jesus in 2014.  The cost to host is about $50,000 USD, which includes a magnificent array of food for three days — enough to serve hundreds, two bands, drinks and refreshments, candles, lanterns, decorations.  She explains to us that it is an honor and a commitment to community and God to be able to do this. They meet with the church committee twice during the year to review details that will ensure a traditional celebration.  Service and community cohesiveness is essential for Zapotec life.  They have lived in this valley for 8,000 years.

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On December 24, I make a last minute run to the village market once more to discover it packed with shoppers and sellers at eight-thirty in the morning.  This is likely the biggest market of the year! Every one presses up to buy fresh moss and flowers from the Sierra Norte to make the creche that will bring baby Jesus to their home, too.

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There is fresh pineapple, bananas, papaya, mandarin oranges, apples, and spiced guayaba (guava). Lilies, roses, and flowering cactus lay on tables ready for plucking. Live chickens and turkeys, feet secure to keep them from flying away, lay subdued, waiting.

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Children hide under their mother’s aprons or eat fresh morning bread or sip a horchata. Who can resist the blue corn tortillas?  Not me.

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Piñatas are an integral part of the baby Jesus birthday celebration.  The market is filled with them on December 24.  Children adore the rain of candy.  Me, I adore the perfectly ripe avocados, organic lettuces and eggs.

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I bump into Janet and Jan, expats from France and Holland who winter here. They eat breakfast at the stand set up in the middle of the market, quesdadillas fresh off the griddle.

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Later, I join my family for the traditional dinner at eight.  Elsa brings homemade bacalhau, there is organic salad, roasted pork leg infused with bacon, garlic and prunes, pinto beans, with plenty of beer, mezcal and wine.  Dessert?  Why tiramisu cake from Quemen bakery, of course!

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Omar entertains Christian.  Lupita entertains Christian.  The children kick the soccer ball and jump on the piles of wool waiting for the loom.  We sip spiced ponche (hot fruit punch) made with guayaba fruit sweetened with sugar cane.  Some will go to the church for midnight mass.  Others will go on to aanother supper at midnight.

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Christmas day presents another dinner feast on Roberta’s terrace, this time a potluck with organic lettuces, Annie’s garden arugula, enchiladas with green salsa, roasted chicken, red wine, fruit salad and Susanna Trilling‘s Mexican Chocolate Bread Pudding that Jan prepares.  The patio is filled with flowering cactus and the sunset can’t be better.

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All is well with our world.  I hope your holiday season is spectacular, too.  Feliz Navidad! Gracias a todos.

XmasCollage-37              Our next photography workshop is this summer 2014 for Dance of the Feather.  Find out more!

 

Bringing Morocco to Mexico: Tagine Oaxaca-Style Mole Recipe

One of Morocco’s delights is tagine clay pot cooking.  This heavy clay platter with conical top is perfect for one-dish meal preparation.  I packed my tagine securely with bubble-wrap in Marrakech, seasoned it in North Carolina, repacked it, and have been cooking with it since arriving in Oaxaca this week. Tagine-2 Tagine

Oaxaca-Morocco Fusion Food:  Now, instead of Moroccan spices, I have adapted the traditional seasonings and substituted mole. Sacreligious for purists, perhaps.  But innovative for me and making the most of where you live!  Take your pick: mole negro, mole coloradito, mole manchemanteles, mole amarillo, mole verde, etc.  Whichever you choose — Ummm, good. Tagine-6 There Plus, there are huge health benefits from cooking with a tagine.  You use very little oil and water.  Meats and vegetables are pressure cooked on low heat, simmering in their own juices, and the flavors are intense.  The ratio of vegetables to meat is high. This recipe is also gluten-free!  Eliminate the meat and it’s a perfect vegetarian meal. Tagine-3-2 Ingredients:

  • 1/4 – 1/3 c. olive oil
  • 1 large onion, julienned
  • 6-8 cloves of garlic, peeled
  • 1/2 cup fresh peas or dried garbanzo beans
  • 2-3 medium potatoes cut into 2″ pieces
  • 2 large carrots, cut into 1 ” slices
  • 2 zucchini squash or 1 medium choyote squash
  • 3 T. mole paste
  • 1/3 c. water
  • salt to taste
  • Optional:  1 chicken thigh and 1 chicken drumstick
  • Optional:  1 T. diced candied kumquats or ginger
  • Optional:  2 T. chopped cilantro

Directions:

  1. Coat clay platter with olive oil.
  2. Spread onion and garlic evenly on bottom.
  3. Add vegetables in a pyramid, densest ones first:  peas (or garbanzo), potatoes, carrots, squash.  I’m in Mexico, so I added nopal cactus.  You can try green beans or yellow squash.
  4. Arrange chicken so that the pyramid is secure.
  5. Top with the candied fruit and/or cilantro if you wish.
  6. Mix the mole paste with water.
  7. Drizzle the mole liquid evenly over the pyramid of meat and vegetables.
  8. Add cover.

Now, this is important!  Use a heat diffuser on the stove top gas burner.  (Use oven or a specially designed diffuser if you have electric burners.)  Put tagine on the diffuser and turn burner to low.  I’m using an 8-1/2″ cast iron Nordicware diffuser that I brought from the U.S. If you are cooking meat, cook for at least 2 hours.  If you are cooking vegetables, this should be done cooking in about 1 hour.  Check periodically to see that there is enough liquid.  If too much liquid, then spoon it out. Turn burner off.  Let tagine cool at room temperature for about 30 minutes before serving. If you are cooking in an oven, put the tagine in a cold oven, turn heat to 325 degrees, and cook as if you are making a stew.

Turn oven off.  Leave tagine in oven until it cools somewhat. Tagine-7 Tagine-2-3 Sudden temperature changes will cause a tagine to crack.  Keep it oiled with olive oil when not in use.

Hint:  it’s apple season now in Oaxaca, and apples and raisins and pears and prunes would also be great additions.  What about almonds, dates and dried apricots? Whatever you love and whatever is in season will work as long as you use the density and pyramid formula!

Tagine-5And, then there is El Morocco Restaurant in Oaxaca, highly rated by Trip Advisor.  In Colonial Reforma, Reforma 905, tel: 01 951 513 6804 I haven’t been there yet, but want to try it!  Thanks to Mary for directing me there!

Morocco Journal 9: Shopping, Eating, Sleeping, Body Work

Back home in North Carolina after 14 days in Morocco, the quintessential shopping bazaar, with a 2-day stopover in beautiful Madrid, Spain.   Now, I prepare to return to Oaxaca, but not before a final set of Morocco recommendations to share with you.

Tisnet tagines copyright Norma Hawthorne

Tisnet tagines photo copyright Norma Hawthorne

Marrakech

  • Riad Bahia Salam, Marrakech, a restored mid-range guesthouse situated within easy walking distance between the Mellah, Jemaa el Fna, and the souqs.  Great food. Serene spa with best massage. Excellent service.  English, French, Arabic spoken. Tell Omar at the front desk I said hello.
  • English-speaking Marrakech taxi driver Abdellatif will drive you anywhere for a reasonable price.  He has a university education in linguistics and can’t find professional work!  Very nice, honest man. Tel  (00212) (0) 6 60 47 98 42
  • For incredible Marrakech hand-woven cotton and agave silk scarves see artisan Ahmed El Baroudi, Souk Serrajine,  No. 69, Tel 06 58 37 19 80
Spice market, photo by Norma Hawthorne

Spice market, photo by Norma Hawthorne

  • Chez Laarabi is in the Mellah, down the street from the spice market and the old Jewish synagogue no longer in use.  It is a mini-bazaar with a fine selection of rugs, leather bags, clothing, old and new Berber and Tuareg jewelry, tea sets, babouche (pointy-toed slippers), and all things Moroccan. Arset El Maach, Rue de la Radeema No. 41 (upstairs). Tel 06 66 09 11 59 email: simolarrabi@hotmail.com  Say Hi to Mohamed for me.
  • Stay outside the city in the Palmerie at Mosaic Palais Aziz & Spa for deluxe, grand luxury experience.  The two swimming pools and spa offer a retreat from the hubbub of being in the souq.
  • Chez Chegrouni for the BEST tagine and people watching on Jemaa el Fna.  I had both the vegetarian and the chicken tagine on two different nights.  Cheap and delicious! Recommended by locals in the know.
  • Don’t get kidnapped by the henna artists on Jemaa el Fna.  They are con artists who grabbed my wrist, started painting my hand in motion, and dragged me to their chair before I could protest!  Cost 100 dh to get out of jail. Evidently they are famous.  First price she asked me to pay to be bailed out = 800 dirham.  Don’t fall for it :)
They saw a live one coming!

They saw a live one coming!

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Essaouira, Morocco photo copyright Norma Hawthorne

Essaouira

  • Taros Restaurant, Essaouira, consistently the best food, views, Atlantic Ocean breezes, great wine.
  • Buy your tagine in the fish market square.  Don’t pay more than 30 dirham!  I bought one made in Tisnet which is just south of Agadir on the Atlantic coast.  It has a beautiful green/brown glaze.
  • Eat dinner at L’Heure Bleue, the luxury Chateaux et Relais hotel at the Bab Marrakech (the Marrakech Gate) if you want to spend $100 per person for superb food and house label wine.
L'Heure Bleue courtyard, photo copyright Norma Hawthorne

L’Heure Bleue patio, photo by Norma Hawthorne

  • See Abraham Touarez for great authentic, old Berber and Twareg jewelry at very reasonable prices.  Avenue Sidi Mohamed Be Abdellah on the left side closer to the end of the shopping as you walk toward the old Mellah.  There’s a pool hall directly across the avenue.  Tel 06 70 95 404  He says the best way to clean Berber silver (a metal/silver mix) is to use salt and lemon juice! Map.
Argan oil, nuts photo by Norma Hawthorne

Argan oil, nuts photo by Norma Hawthorne

  • Best lunches are at teeny tiny Vague Bleu on a side street to the left off Avenue Mohamed El Quon as you walk toward the Bab Marrakech after crossing the BIG main shopping avenue.  Seats 8-10 people.  Get there early.  Daily specials. Terrific.  Went there 4 days in a row.  Not boring.  French ex-pat hang-out.
  • For rugs from a trusted merchant go to Maroc Art, 8 Bis Rue Laalouj, next to the museum.  Ask for Abdel Mounaim Bendahhane or his colleague Abdoul Gnaoui. Tel. 05 24 47 50 50  or email maroc_art@live.fr
  • Bring home Moroccan spices, dates, argan cooking oil and argan nut spread (be sure you buy the authentic kind made with almonds not peanuts) from a young man in a stall on the left side of Ave. Mohamed Zerktouni close to the Bab Doukala.  Very fresh.  Keep your empty water bottles and pour the oil into them.  Then wrap in bubble for safe travels.

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  • Azur Spa & Hammam for great deep tissue massage.  1-1/2 hours for 500 dirham  – an incredible bargain!
  • Visit the Essaouira Synagogue and discover Jewish Moroccan history – deeply embedded in the town’s identity as a trading center.
Mohamed Touarez copyright Norma Hawthorne

Abraham Touarez, photo copyright Norma Hawthorne

How to get from Marrakech to Essaouira?  It’s a two to four hour bus ride depending upon which company you choose.  SupraTours and CTM offer first class direct service and have their own stations.  Any bus that you take from the Gare Routiere will stop in every hamlet and crossroads along the way. Avoid El Mahabba Voyages, second class, shabby. Prices are about the same.  You choose.  And, don’t get swindled by somebody who wants a tip to reserve a seat for you!  Bags are extra 5-10 dh each depending on which service you choose.

Below, dinner at L’Heure Bleue.  C’est magnifique.

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Morocco Journal 6: Essaouira Faces and Places

The melting pot of Essaouira attracts Anglos and Moslems from throughout the western and African world. This week I met a Parisian couple, both professionals, whose parents immigrated from Tunisia and Algeria.  Their gorgeous children captured my eye.  The mom of these children, Saoud, speaks four languages fluently — French, Arabic, English and Spanish.

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We are meeting people who have left France and the U.S. to find comfort and an easier lifestyle in Essaouira.  Many have been here since the 60s and 70s when pop-rock stars like Jimi Hendrix and Cat Stevens visited.  Stardom is not far.

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I also found delicious Italian food prepared by a Moroccan who has a 10 seat restaurant called Vague Bleu.  It’s on a little side street off the road to the Bab Marrakech (the Marrakech Gate) and recommended by ex-pats who have been living here for years — he from the U.K. and she from Long Island, NY.  The gnocchi topped with a pesto spinach sauce was heaven.  So was the aubergine (eggplant) rolls, tender melt-in-your mouth morsels of puree.

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And, the fresh fish topped with curry spice couldn’t have been more tasty.

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Our lunch companions included Parisian antiques collector Richard, local resident Rachid whose father was a silversmith, and a young woman with a great smile.  Je ne parle pas francais, I say, and launch into Spanish only some understand.

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Henna painting is a big thing here.  Street corner artists set up shop to paint fantastical designs on any part of your body.  Or, pick up a tagine clay cooker to bring home to prepare one of Morocco’s most famous pyramidical foodie dishes — veggies, seafood, chicken, lamb or goat — seasoned with cumin, coriander, cinnamon and peppers.

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Along the early morning avenues before the shops open, the egg man pushes his cart to vend brown, fresh from the hen goodness as shopkeepers sweep the 17th century cobbled streets to prepare for the tourists who are the town’s economic lifeblood.

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Our favorite morning past-time is to take a seat at a cafe, sip a rich cup of fresh ground and brewed Cafe Americano and people watch.  Maybe accompanied by a croissant filled with chocolate, too!

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About 70,000 people live in Essaouira and they need to eat.  (Once, 40 percent of the population was Jewish.) There are thriving fruit, vegetable, fish and meat markets intermingled with tourist shops selling Berber jewelry, handwoven rugs, antiques, pottery, and organic argan oil. Everywhere is a hammam or spa.

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On every corner there seems to be a patisserie or bakery offering delectable French and Middle Eastern treats made with figs, dates, honey and pistachios.  The French influence is strong.  You can’t go more than 20 feet without coming upon a creperie stand turning out handmade delicacies drizzled with chocolate.

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The people are warm, friendly and helpful.  We met Nora at the local coffee shop owned by her family.  In addition to serving an incredible cup of cafe Americano, she led us to her favorite hammam where we made an appointment for the real deal — the traditional communal (same sex) experience with body scrub, sweat bath, masque, massage and hair wash for under $25 USD.  My skin is now soooooo soft.

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What’s a babouche?  Pointy-toed shoes of course!  The traditional style for Moroccan women and men.  The original ones intended for outdoor wear are treaded with car or truck tires, I’m told, and last forever.  The ones for inside the house are more like slippers.  Then, of course, there’s the jewelry shopping and this happy salesman (above right) made the sale of a lovely Tuareg silver and carnelian pendant and was eager to show it off.

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I’ve not succumbed to the many sweets yet, but the temptation is very strong.   Now, I’m off for my morning cup of coffee.  Only one or two required.