Give me a limonada and sunshine and I'm happy! I took this photo oceanside under a palapa in Huatulco last year.
- What about you? What one thing paired with sunshine puts a smile on your face?
Mexican Christmas Traditions
A trip down the canals of Xochimilco
Xochimilco is both the name of a delegation in Mexico City as well as the famous canals that are remnants of a vast water transport system built by the Aztecs.
Colorful boats, called trajineras, take visitors on cruises down the canals while food vendors, artisans and mariachi bands float past hoping you'll buy a snack, a souvenir or a song. The atmosphere is fun and festive, especially on weekends, and although this activity is definitely touristy, lots of locals still frequent the canals.
When we were visiting Mexico in December 2010, it turned out that my dear friend Ana and her family were also visiting at the same time. We were determined to see each other, and after some previously derailed plans thanks to illnesses we finally settled on a date and an activity. We'd check out the Museo Dolores Olmedo, the floating gardens of Xochimilco and then have lunch together on the day after Christmas.
I was so excited when Ana and her family picked me up – first because I'd be exploring some places I'd never visited before, but also because I was so happy to be able to share in these experiences with someone who I knew cherished them as much as I did. Thank you, Ana, Alan, Camila and Patricia for sharing this special day with me.
Xochilmilco has been a protected UNESCO World Heritage Site since 1987.
The following passage is from UNESCO's description of the area and why it's protected.
The lacustrine landscape of Xochimilco constitutes the only reminder of traditional ground occupation in the lagoons of the Mexico City basin before the Spanish conquest.
The zone of Xochimilco, 28 km to the south, is the only remaining reminder of the lacustrine landscape of the Aztec capital, where the conquistadores destroyed the monuments and drained the canals. On the edge of the residual lake of Xochimilco (the southern arm of the great dried-up lake of Texcoco where the Aztecs had settled on a group of islets linked to solid ground by footbridges), and in the midst of a network of small canals, are still some chinampas, the floating gardens that the Spanish so admired. This half-natural, half-artificial landscape is now an "ecological reserve."
–UNESCO
Calabacitas rellenas
One of the things I love most about the summer is grilling. It's an opportunity to do all kinds of different things with meats and vegetables that I don't get a chance to do during the rest of the year.
During the spring and summer, my local Mexican markets have a wider variety of produce which means endless combinations for creative dinners at my house. I've recently been craving calabacita, a zucchini-like squash that has lighter green speckled skin, and is also one of José's favorites. As I was strolling through the aisles, I was trying to decide what to stuff them with and as soon as I saw chilaca chiles, I knew that was what I wanted.
They're long and skinny with dark green skin, but you may recognize them better when they're dried – known as chile pasilla. When fresh, they're mild with a very subtle sweet flavor and you can char and peel them just the same way you do with a poblano.
This dish is a variation of one that José grew up eating and when I served it for dinner over the weekend, the first thing he said after taking a bite was, "sabe a mi casa." To me, that's the ultimate compliment.
TIPS: If you don't have a grill or want to make this dish during other times of the year, you can also use a grill pan to cook the calabacitas. You can roast and sweat chilaca chiles in the same way you would with poblano chiles.
If you've never roasted chiles before, check out my tutorial on how to roast poblano chiles.
This dish can also be made vegetarian-friendly if you substitute soyrizo for the chorizo....
Mexico City-Style Pico de Gallo
This Mexico City-style pico de gallo made with jicama, oranges, cucumbers, chile, red onion and lime juice is one you're sure to eat over and over again!
When most people think of pico de gallo, they think of a salsa made of tomatoes, diced onion and fresh green chile (such as serrano or jalapeño), lime juice and cilantro. That salsa is also commonly referred to as salsa mexicana. This is not that (although salsa mexicana is good in its own way).
However, in parts areas of Mexico if you ask for pico de gallo you'll end up with a sort of fruit salad-looking thing that you perhaps didn't intend to order. But make no mistake, this kind of pico de gallo is one you'll definitely want to try! It's a favorite snack in our house–great for a lazy afternoon watching fútbol or even for entertaining guests....
Mexican Candy: Kranky
I love these candies not only because of their name, but also because I usually love chocolate-covered anything! My cuñada introduced me to this particular candy on a family vacation last year. They're chocolate-covered cornflakes and they're crunchy and perfectly sweet. I found them in my local Mexican grocery store over the weekend and had to buy a little bag to show her. Maybe this is one more thing to convince her to come visit me this year!
- Have you had this sweet treat?