Tag Archives: oraganic

This morning I arrive at the daily market early, by 9 a.m. I had chicken soup on my mind and want to make some, so I first stop at a stall where I know that cooking teacher Reyna Mendoza buys her pollo. Criollo, advises the woman standing next to me in the aisle as she points to the small whole, white chicken, saying pollo, es pollo, (chicken, it’s chicken) a Spanish lesson for the güera. I smile and nod.

Buying roses, $2.50 a dozen . I always have fresh flowers.

Criollo means natural or wild or organic. They eat maize, she says. She then points to the big, plump yellow chickens sitting with their big breasts, proud birds, twice the size of the criollos, and says, these came from Oaxaca and they eat commercial grain (in Spanish, of course). Then, the vendor and the shopper move into Zapotec, a language I don’t understand. Some chismes (gossip), I’m sure.

Mango vendor with an abundant supply.

I love following the little grandmothers, the abuelitas, through the market, with their wool checked faldas (skirts) folded around their waist and tied with a handwoven red wool cinturon (belt) with tassle ends. In the old days, these belts were dyed with cochineal. Some still are.

Plaid wool skirt, floral top, shawl for sun protection, basket for market shopping.

Plaid skirts, flowered blouses, sometimes aprons, always a traditional handwoven reed shopping basket balanced on the crook of the left arm, long hair braided with colored ribbons and tied together at the end or piled on top of the head like a crown, a rebozo (shawl) covering shoulders or head, sometimes the shopping basket. This is a passing generation.

Village tuk-tuk carries shoppers who don’t carry baskets on their heads.

This was not meant to be a long shopping trip. I left the house gate open because I intended to return immediately.  A quick pass through the market for organic chicken, chard, a dozen fresh long-stem roses (40 pesos a dozen, that’s about $2.50 USD), criollo eggs from the gallina (hen), a couple of squash and mangos (it’s the season).

Following the abuelitas as they take a respite

As I was loading my car I noticed a stream of abuelitas entering the doorway of the convenience store across the street. Such a good picture, so I decided to hang out. A few more entered, one at a time.

Inside the inner sanctum, a congregation of about six grandmothers.

More than coca-cola here. Time for a chat and refreshment.

It was by now 10 o’clock in the morning. I waited for them to emerge but they didn’t. And, I remember that this is the ladies’ social hour and the convenience store is where they congregate before going back home to work, prepare meals, do laundry and take care of the grandchildren. So, I decided I was done waiting and would join them!

It’s dark inside with obscure lighting. In the shadows I can barely see faces.

Believe me! A shot of mezcal at 10:30 a.m. can really get you moving. As I sidle up to the counter cum bar to join the ladies, they welcome me with warm smiles, ask where I live, how long I’ve been here, and admire my filigree Zapotec-style earrings and embroidered apron, sign that I am surely one of them. Or at least a trying hard wannabe. Then, invite me to take photos.

I get a Zapotec lesson, Xa-Yu (how are you?) and chichi-bay-oh (salud) as we raise the cup. I already know Zakchi! (hello, good afternoon). This is really a foreign language.

A convenient stop across the street from the market

Rosa, as she introduced herself, buys my first drink. Good for the panza, she says, patting her belly. I agree. Mezcal is a medicinal when not abused! She offers me another. I smile and decline, realizing I need to drive home without bumping into any burros.

Next time, my turn to buy.

And, that’s village life in Oaxaca.

This is, too. Fresh native corn and husks for tamales, anyone?

Norma’s Simple Chicken Soup Recipe

• 1 small, white organic chicken, cut up, skin removed
• include neck and gizzards and egg sack
• 1-2 chicken feet (just like grandma used to make)
• 4-6 cups water
• salt to taste
• 1 serrano pepper, dried
• 6 cloves garlic
• 2 whole onions, peeled
• 1/2″ fresh turmeric, peeled

Add chicken and all other ingredients to 6 qt. stockpot. Bring to simmer on stovetop, cover and cook for 4-6 hours*. Chill. Remove fat. Muy rico.

These local, skinny free-range chickens are pretty tough, so to get the meat very tender, it needs to good for a really long time! It’ the feet that give the flavor.