The place of origin of tamales is disputed amongst many countries, however it is true that corn is from Mexico and it was Mexicans who taught the world how to cook it and its many uses which makes one assume that tamales were probably originated in this country. Even the name comes from the náhuatl tamalli, which means wrapped.
This dish is originally indigenous, prepared with corn dough (masa) with a filling and wrapped with corn, banana, maguey or avocado leaves depending greatly from the region they come from. Most tamales are steamed to cook. Tamales are popular for festivities, christmas posadas, day of the dead ofrendas, Candlemas day or birthdays.
Chiapas has the greatest variety of tamales and there have been found mayan hieroglyphs of tamales and traces of tamales in tombs highlighting the importance of this dish for the “Chiapanecos” since prehispanic times. Such is the variety of tamales in Chiapas that even how the masa is prepared and used changes the name of a tamal.
As with many dishes in Mexico, the effort of making tamales is proportional to their deliciousness. And learning the fine art of tamal-making certainly gives one a different appreciation for this exquisite dish.
Surrounded by concrete, Joyo Mayyu is said to be the lung of Tuxtla Gutiérrez. Opening before sunrise, and together with the park Caña Hueca, it gives early risers a space to exercise and a free space for families to gather.
Joyyo Mayu, “flower of May” in Zoque, has two natural waterholes and a lake that are home to fish off the region; it is also full of endemic old trees of Zapote, Matilisguates y Mango and other smaller plants of the region providing shade and refuge to anyone who wishes to escape the heat of the Chiapas capital city.
Nowadays people can visit the air park, paddle in boats in the lake, canoodle under the giant trees or simply stroll and breathe some fresh air.
In Nahuatl, mulli or molle, in english, sauce. This sauce is possibly the most iconic of the sauces of Mexico; though not everyones cup of tea or chocolate in its case. The complex and rich taste of mole is strong and divisive, either it is loved or hated; it can be said that its taste can be classified as “acquired”. Regardless, it is a popular sauce in many parts of central and south of Mexico and has gained popularity worldwide as it is part of Mexico’s culinary and cultural identity.
There are many legends about the origins of the iconic dish called Mole. Some say it was created by the cook fray Pascual in the convent of Santa Rosa to receive the visit of the viceroy of the New Spain. The cook accidentally mixed all ingredients when trying to put some order in the kitchen. Another story says that a nun, in the same convent, ground in a metate many different chillies and condiments to create a dish for a celebration; the result, something so delicious that even on its own in a tortilla was delicious. But the most commonly told story is a mix of those stories, saying that a bishop was visiting a convent. Due to bad weather, the nuns couldn’t go to the market and had to make do with what they had mixing whatever they could find in their pantry together. The nuns then ground all ingredients in a metate to make a sauce. The result we now know as mole.
There are different kinds of mole. The most commonly known is the Poblano – named after Puebla, the city where mole originally comes from; moles from the south of Mexico like Oaxaca and Chiapas are much darker and thicker as they have more chocolate and nuts than chillies, therefore is sweeter. There are other varieties and colours: green mole, black, yellow red mole. However, Mexican households have their own family recipe that is passed down from generation to generation.
Whatever the chosen recipe, making mole from scratch takes some serious dedication, a time-consuming labor of love, effort, and ingredients, sometimes 30 ingredients, sometimes even 100.
Whatever the type or way of making mole, it is something reserved for special occasions and it is always the family recipe that is preferred.
Mexican indigenous consume more than 200 insect species die to their high nutritional contents (somewhere between 10 – 77% of protein depending on the species). Amongst most of the Tzetzal speaking towns, the Arsenura Armida, commonly known as zats or tsats, is enjoyed between June and August when it is easiest to pick. The word zats or tsats means worms in Tzotzil even though it is really a caterpillar for the nocturnal butterfly.
The worms are found in rubber trees mainly in Chiapas in the municipalities of Chilón, Ocosingo, Huitiupan, Simojovel and Yajalón. They are cleaned, ie. the bowels removed, and cooked in salty water for at least an hour. Some deep fry it and add salt, lime and chilli. The sats are then enjoyed as a snack or in a taco and sometimes bought in the street markets. Maybe one day I will venture to try them…
Making road trips manageable require making some stops to stretch the legs. In this side of the world a variety of flavours for snacks is also important… as snacks are non-negotiable.
Veracruz was one of the first municipality to be established after the Spanish conquest. As with all of Mexico, its customs are rooted in the intermarrying of cultures: the Spanish, the African culture, the “half bloods” and the indigenous. Specifically in Veracruz, there is the additional mix of Caribbean influence due to the marine commerce during the Colonization; especially in the music.
To the mix of instruments and tunes, nowadays, traditional dancing is performed using an outfit that for women is inspired in the union of three “huastecas”: potosina, tamaulipeca and veracruzana; and for men, wearing the typical “guayabera”. The outfit is easily identified as from Veracruz for the dominance of the colour white.
It is not uncommon to see performers in restaurants often dancing “zapateado” and making bows with their feet during the spectacle.
It is said that when the Mexican Independence finished, the nuns of the Convent of Santa Monica prepared a dish for the celebration banquet of Agustin de Iturbide that would last for centuries to come. Others contend that the dishes origins was the product of the love of three damsels waiting their three respective soldiers returning from the battles of independence who jointly created this dish for their return. Whatever the true origins of this dish, the fact is that during September, the patriotic month, many Mexican tables see the chefs colourful works of art called: chiles en nogada.
This dish consists of poblano peppers filled with a mixture containing mince meat, fruits, and spices topped with a walnut-based cream sauce know as nogada, pomegranate seeds and parsley. The colours of the dish make it representative of Mexico with the green of the pepper and parsley, the white of the sauce and the red of the pomegranate. Being such a laborious dish, anyone who is able to taste it homemade is sure to be grateful for their luck.
Just an hour north of Sydney, is a quirky island with 650 residents, a prime destination for those of us who seek random stays for our weekends.
Scotland island, since 1974 runs an annual dog race in Christmas Eve, in which dogs must swim the 450 meters that separate Scotland island from Church Point. The entry is a longneck and a tin of dog food still to this day.
This little island is approximately 1 km in diameter and has around 350 houses in the perimeter foreshore, all of which have the right to roam in their decks to walk the 2.5-kilometre circumference of the island. Though be prepared to have to climb over any number of random obstacles.
Half way between Jervis Bay and Mollymook , a favourite holiday destination attracts families, fans of watersports and fishermen and women alike for the varied activities in the small area: great swimming, fishing, prawning, worming, wildlife and water sports. A beautiful area in the Shoalhaven region that has been described as “an aquatic playground, with crystal clear waters”.
Lake Conjola stretches about six kilometres back from the tidal entrance at Cunjorong Point, on the South Coast of NSW, just north of Ulladulla. The lake is home for many fish species that originally attracted fishermen. Amongst the fish that once upon a time could be caught are bream, whiting, tailor, flathead, black fish, leatherjackets and jewfish. Nowadays there are fishing platforms and small jettys that run along the park’s lake-side. Ideal for weekend tourists and opportunist cormorants.
Three hours South of Sydney, Conjola Beach is within the Narrawallee Creek Nature Reserve. Golden sand beaches with striking blue waters that are backed by 10-20 m high foredunes; and nearby, a small community of Lake Conjola (population 350). The perfect setting and location for a holiday, or for a home if you are a beach worm.
Beach worming is one of the least known fishing activities yet one that can only be described as an art, or hard work. It takes the patience of a turtle and the speed, laser vision of Cyclops, and lightning hands of a ninja to snatch the worm from the sand. Pliers in one hand and a smelly fish in the other, the worms poke their heads up to feed, concealing the rest of their bodies. One must creep behind the V-shaped pattern in the wash the worm creates when it sticks its head above the sand for the smelly fish. Then, with another piece of stink bait held close to its head one must lure the worm out on the bait. Once the worm is biting the fish, one must close the pliers around its head and draw its thrashing form from the sand. That’s the idea, anyway. Surprisingly, some beach worms grow to be up to 2½ metres long, beneath the sand.
Selling for $1 to $1.50 each worm, it makes for an attractive business when there is no limit on bag sizes for licensed wormers and one might harvest up to 1000 a day. However, over-harvesting has caused the destruction of the pipi industry. And some fishermen say to have witnessed a depletion of worms on the mid-north coast of NSW. Hopefully the industry will be regulated so that this skillful hobby can be done in the years to come.