Monthly Archives: December 2019

Saving Copal Trees in Oaxaca — Palo Que Habla Bioconservation Project

Copal is the tree used to carve the wooden figures we call alebrijes in Oaxaca. It is a disappearing resource. Thanks to Jacobo and Maria Angeles in San Martin Tilcajete, where many of the region’s alebrijes are made, there is a bioconservation project called Palo Que Habla to replant copal trees for the next generation of carvers. On land near their home and studio, a vivero (nursery) is planted with young copal trees, as well as other native Oaxaca seeds such as corn, beans, squash and garbanzo.

Palo Que Habla nursery (vivero) where copal seedlings are started

Palo Que Habla means wood that speaks.

It is open to the public and there is no cost to enter. It is designed as an education center and families are encouraged to bring their children to see how important sustainability and biodiversity is now and for future generations. Please call ahead to arrange your visit.

Young copal trees, planted and growing

It takes 30 years for a copal tree to mature before it can be harvested. But that doesn’t stop many from cutting trees when they are 15 years old or younger. Only the white copal wood is used for alebrijes. It is carved when it is fresh and soft, then dries and ages for up to a year before it is painted. The need to sell can take priority over ecological issues here and in many places around the world.

Potted succulent starters are also available for sale

Jacobo Angeles became president of the San Martin Tilcajete committee to establish a community effort to plant copal seedlings and nurture them. He served as leader of this effort for the first six years of the program. The village committee oversaw 40 hectares (almost 100 acres) of land. But, as the trees grew, people became impatient and didn’t want to wait for them to mature. Jacobo and Maria decided to start their own project 10 years ago.

Jacobo y Maria Angeles alebrije from copal wood

Now, the copal tree resources in the Ocotlan Valley of Oaxaca are depleted and Jacobo says he and other carvers are sourcing their wood from Yautepec, Xochitstlan and Yanhuitlan in the Mixteca region of Oaxaca, at least two-hours from the city. Angeles says that hundreds of pueblo artisans were cutting wood for alebrijes.

A shady place to relax and refresh in the Vivero

(By the way, it is the sap of the copal that is used for ceremonial incense in Oaxaca.)

Five thousand trees are planted three times a year in various locations, on a total of 140 hectares of land, or 346 acres. The biggest challenge, of course, is water. Young trees need tender care. Palo Que Habla nurserymen and women capture rain water and also use well water. Thirty years ago, they could depend on rain alone. Today, it is not enough.

Leaky aluminum bucket becomes recycled planter

The copal nursery project was started in 1994 when Maestro Rodolfo Morales saw that cutting copal was not sustainable without a plan to put new trees in place to replenish those that were being used for the folk art. Since then, the Rodolfo Morales foundation has donated saplings to the program to ensure a continuous supply of copal.

Alebrijes come in all shapes, sizes, and figures

The Vivero/nursery project is expansive. It aims to create a pollinator garden for butterflies and bees, and will produce local honey from the hives. Lavender fields have been planted. Stately and sacred ceiba trees line the avenue bordering the seedling cultivation area. There is a space for resting and relaxation, as well as well-equipped toilets and a guest house.

I’m in awe of and admire the dedication of Jacobo and Maria Angeles to preserve their culture through commitment to agricultural sustainability via Palo Que Habla. More than this, their vision is to create a teaching and learning environment to sustain diverse regional craft traditions of Oaxaca and the Ocotlan valley.

Hand-made Mogote Ceramica wall plaque at Palo Que Habla

A recent addition to the portfolio of studio craft is Mogote Ceramica. This is a high-fire clay workshop where functional and decorative pieces are made from local clay, native to San Martin Tilcajete. They are fired in gas kilns at 2246 degrees Fahrenheit and are lead-free. Potters from the region make beautiful glazed pieces that are reminiscent of pre-Hispanic and contemporary design. When I was there, I met visiting artists from Korea, Japan and Mexico City, some of whom are in residence.

The ceramics studio is across the street from the alebrijes workshop, beyond the parking area. Don’t miss it. Take a peek into the sales gallery, too, to see if there is anything there that appeals. My dad was a potter, so I have a special affinity for this craft. I left with eight pieces of pottery! Years ago, I stretched to buy alebrijes made by Jacobo and Maria. They are in North Carolina. They are beyond my capacity now!

Remember, you are welcome to look and admire and there is no charge to visit any of the workshops or the nursery. Enjoy!

Weaving in San Pablo Villa de Mitla, Oaxaca

The Tlacolula Valley is filled with villages filled with treasures, people, archeology and, of course, mezcal. The last village at the valley terminus of the Carretera Nacional MEX 190 is San Pablo Villa de Mitla. It’s only about 20 minutes down the road from where I live in Teotitlan del Valle.

Mitla, a Pueblo Magico, welcomes us with colorful umbrellas.

I go there a lot. Mostly to visit Arturo Hernandez and his weaving studio Bia Be Guug, a Zapotec word I don’t know the translation for. Last week, I went with my friend Carina. Recently, Arturo’s son Martin returned from full-time accounting work in Mexico City to join the workshop. He is innovating textiles using natural dyes with an ikat technique.

There is also a hidden-away antique dealer who I drop in on (well, not actually, I always call in advance to make sure he is home) to see what vintage pieces have come in from far-flung mountainous pueblos.

Martin shows me his pericone (wild marigold) wool yarn with indigo overdye.

We can take you here on our One-Day Tlacolula Valley Folk Art Study Tour.

Portrait of Martin Hernandez

I’m enthralled with Martin’s new weaving, and this blog post features his latest work. The studio makes home goods, table linens and cloths, throws and bedspreads in cotton, wool and in combination.

Enjoy!

Bobbins and shuttle on the pedal loom, San Pablo Villa de Mitla

Oaxaca Corn Pudding Recipe: Nicuatole, Gluten and Lactose Free

I’m in love with native Oaxaca corn. I’m especially in love with local, organic, non-GMO corn now that I’m on the low FODMAP diet and live gluten-free for my digestive health. I went to a birthday party this week for one of my Zapotec friends. I no longer eat birthday cake. What to do for dessert?

I asked my friend Ernestina to make me traditional Oaxaca nicuatole, a pre-Hispanic corn pudding flavored with cinnamon stick and a little sugar, all water, no milk. I brought the dish to share. It was delicious and none was left.

Ernestina uses gelatin to set the pudding so it can be cut into squares. She uses white corn. Local Zapotec woman can also use stone-ground yellow corn that they buy at the corner molino and don’t add gelatin.

Ready to serve! Top with Guava or Strawberry Jam, too!

They cook the corn and the liquid down to a thick paste, thick enough to set when chilled. Thick like the consistency of heavy Cream of Wheat cereal. So thick, that when you run a wooden spoon across the bottom of the pan, you see the stainless steel.

The way to serve it is to cut it into small squares and eat with a spoon. It can be served with fresh fruit, too.

Early stage consistency of heavy cream

I thought I’d give it a try and researched some recipes this morning. This would give me another option to my corn-based repertoire of Pan de Elote (corn bread) that has become a staple in my kitchen. The important thing for me, too, is no milk, no cream. In other words, lactose free.

I found few and various recipes. Here they are:

Chef Ricardo Muñoz Zurita’s Nicuatole from LaRusse Cocina

Chef Pilar Cabrera’s Nicuatole, Casa de los Sabores, Oaxaca

Mija Chronicles Nicuatole, Leslie Tellez

Cocina con Alegria Nicuatole

All the recipes use cow milk, except for the one by Chef Pilar. So, I decided to adapt and make my own.

First, I buy the cornmeal at my neighborhood molino on Francisco I. Madero at the corner of Independencia in Teotitlan del Valle. They grind the finest meal in the village, I think! You can use commercial brands, but the preferred would be Bob’s Red Mill or other organic meal, such as Arrowhead Mills. I didn’t have stick cinnamon (the village tradition) in the house, so I used ground cinnamon. For the sugar, I use a combo of natural cane and Mascabado sugar — half-and-half.

Next stage, consistency of thick Cream of Wheat

Here goes!

Norma’s Nicuatole — Lactose and Gluten-Free Oaxaca Corn Pudding

  • 2 cups of fine ground organic yellow or white corn meal
  • 1/2 to 3/4 cup sugar or more to taste
  • 1 tsp. vanilla
  • cinnamon, 5 small sticks or 1 tsp. ground
  • 3 cups almond milk (you can also use oat milk or coconut milk)
  • 2 cups water
  • 2 Tbs. sugar for topping (can be mixed with cochineal for traditional red coloring)

Utensils Needed: A heavy 4 to 6 qt. stainless steel sauce pan and a heat diffuser to cook the pudding and a wooden spatula to scrape the corners of the pan while you are stirring, plus a wire whisk to disperse the corn particles into the liquid so there are no lumps.

Last stage, scrape to see the bottom of the stainless steel pan

Cooking Instructions:

  • Combine the milk, water and cornmeal in the saucepan. Whisk until particles are disbursed.
  • Put heat diffuser on top of burner and turn on to medium heat. Place saucepan on heat diffuser. Stir with whisk every 2-3 minutes for about 10 minutes until liquid starts to heat and thicken. It will be the consistency of soup stock.
Be patient, it’s worth it. Alternating whisking and stirring at the start.
  • With a flat-ended wooden spoon, stir mixture as it thickens.
  • Turn the heat on the burner down to low.
  • Continue to stir, making sure you scrape the corners where the sides meet the bottom, and across the bottom of the pan.
  • You will begin to feel the mixture thicken to the consistency of gravy.
  • Keep stirring.
  • After about 25-30 minutes, you will see air pockets in the mixture where the steam will escape. The mixture is now the consistency of thick Cream of Wheat.
  • Keep stirring until you can scrape the wood spoon/spatula across the bottom of the pan and you can actually see the stainless steel.
  • Now, it’s done. This takes about 40-42 minutes in total prep time.
Heavy duty All-Clad Masterchef sauce pan

Pour very thick mixture into an 8″x8″ glass baking pan. Drizzle with about 2 Tbs. of sugar. Refrigerate until chilled and set. Cut into squares. Yields 8-12 servings. Serve with fresh fruit such as strawberries, bananas, star fruit, guava. Muy rico!

Serve with fresh fruit: FODMAP approved pineapple, bananas, star fruit

Years ago, several lifetimes ago, I owned a gourmet cookware shop and cooking school, where I taught classes and brought international chefs and cooking teachers to demonstrate their craft. Now, I do this for fun!

In Oaxaca, I buy cooking and baking utensils at Liverpool department store. They have a well-equipped kitchen department where we can find just about everything we need/want for culinary creativity. Liverpool is all over Mexico, too. The All-Clad cookware I transported in my luggage, one piece at a time over several years. A good investment of time and weight!