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. 
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. 
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.
We invite you to join us!
Special thanks to Bruce K. Anderson for sharing the Washington Post article with us!
Barcelona, Spain: Tapas at Midnight
We are still jet-lagged after two full days here in Barcelona and can’t seem to get the rhythm of sleep down. But, we have discovered the tap-tap-tap of tapas with a great orientation to Bilbao Berria tapas bar right down at the corner from where we are staying across from the Barcelona Cathedral.
What’s the procedure, I asked our bar keep Alfre (muy guapo). It’s buffet, he said. Pick up what you like then put the wood stick in the container at your table. That’s how we charge you. I tell my sister, this is like eating dim sum.
New dishes keep coming out of the kitchen to tempt you. I’m especially loving the anchovies and grilled cod. Oh, and then there is the aged jamon Iberico. Oh, and the deep friend camembert rolled in chopped pecans.
This is definitely not Mexico and it is too early for me to find any but the most superficial similarities. Compare and contrast. Can we drink the water? I asked the hotel staff. Madame, he replied, you are in Europe now. Well, we might be able to drink it but it doesn’t taste very good. Paper in the commode is okay.
Here, it is tapas and pintxos, not tacos and tamales. Tipping is optional. Leave a euro (now valued at a little more than a dollar) on a twenty-dollar check, its sufficient.
At many of the bars and at the stalls at the Boqueria market, a glass of wine or sangria or a beer on tap is included in the food cost, as is tax. Try El Quim or Bar Central. Along the periphery are amazing seafood comedors with huge platters of grilled fish and shellfish. More about that to come.
Yesterday, I took over 400 photos at Gaudi’s Sagrada Familia. It will take me a while to edit and post these. We ended the day today with gelato equal to any offered in Italy. The city is swollen with tourists who speak languages I cannot name.
I’m getting used to this Old World version of Spanish, with its tildes, cedillas and x’s that sound like sh. Some of the words are familiar, like digame, tell me, when I start to ask a question. Gracias is pronounced grathias as in Barthelona. Think Mexican Spanish with a lisp.
I’ll say goodnight now. We are nine hours ahead of you if you live in California, USA. It was two-days in the getting here. Food and art are great salves.
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Posted in Cultural Commentary, Food & Recipes, Travel & Tourism
Tagged Barcelona, Boqueria market, dine, eat, food, pinxtos, snack, Spain, tapas