For the dessert of our Mexican cooking class featuring a menu from Michoacán, we prepared wildberry atole ‘custard’ with home-made almond ice cream.

Atoles are usually hot drinks made of masa (corn flour), with the addition of unrefined cane sugar, cinnamon-infused water, as well as optional vanilla, chocolate or fruits. If the mixture is boiled for a long time with lots of sugar, it will set at room temperature to form a ‘custard’. The ‘custard’ we made in our class used frozen blackberries.

The state of Michoacán is very fond of exotic-flavoured ice creams and sorbets, and the Almond Ice Cream we made is a good example. In Spanish it is called : ‘pasta de nieve’ which translates as ‘almond paste of snow’.

Wildberry Atole with Almond Ice Cream

Home-made Almond Ice Cream – ‘Pasta de nieve’

• Add 1 1/2 cups of sugar and 1/2 cup of honey and simmer for 5 more minutes
• Add 2 cups of ground almonds and continue to simmer until it is creamy

mixing the ingredients for the almond ice cream

• Remove from heat, pour into a cake pan and chill in an ice bath.

the Almond Ice Cream mix being poured in a pan in advance of freezing  it.

• At the one hour point whip up 4 cups of whipping cream to soft peaks
• Fold the whipped cream into frosty mixture, and put the pan back into the freezer.
• From this point on check every 15 minutes or so for crystals forming and break them up using a fork.
• Continue to do this until the ice cream is smooth and creamy.

The Wildberry Atole Custard

• 500 gr corn flour is mixed with water to form a dough; the masa dough is then mixed with more water until runny.

the masa dough is mixed with more water to form a runny mix

• Once the masa is dissolved strain into a pot and bring to a simmer stirring constantly.
• 750 gr of berries are mixed with a half litre of water; then strained into the simmering atole.

straining the berries into the simmering ‘atole‘ mixture of masa and water

• Whisk the two together, then add 750 gr of sugar and continue stirring until the bottom of the pot is visible.

• Pour the mixture into dessert cups and let set at room temperature.
• Garnish with whole berries and a sprinkle of icing sugar (or in this case an almond and Almond Ice Cream)

Wildberry Atole with Almond Ice Cream

Chef Rossana, the instructor of my Mexican cooking course, is on Twitter at: https://twitter.com/MiMetate

Whether it is hot cider, toddy, coffee, tea, atole, wedang jahe, vin chaud, mulled wine, or hot chocolate, when it’s cold outside people warm themselves up with a hot drink.  For some, après-ski is a big part of skiing.  It refers to socializing and having drinks after swooshing down the slopes.   On the slopes and après-ski (which translates to after skiing), people sometimes drink something with a little kick.   As you can see below, not all après-ski beverages are hot.  Nevertheless, in the cold of winter, there’s nothing like a hot beverage to warm you up.  Here, we’ve seen things other than your normal piping hot tea… and they’re dangerously delicious.

Vin chaud (which translates as “hot wine”) is red wine mixed with a bit of sugar, cinnamon, and lemon.  Other countries call this mulled wine, Wassail,  Glühwein/glow-wine, Glögg/gløgg, bisschopswijn/bishop’s wine, greyano vino, cooked wine, quentão, vinho quente, boiled wine, vin brulé, karstvīns, hot wine, grzane wino  vin fiery, or Glintwein.  Clearly, it’s a popular beverage.  Just be careful, all that sugar can leave you feeling less than sweet if you are, ahem, over served.  Thankfully, it’s available everywhere.

Friends from the Nordics make it when they have people over.  They add almonds and raisins to their glass.  It adds a nice flavor and soaks up the liquid so they’re extra yummy.

Hot spiced rum/hot buttered rum is a little more British than traditionally Swiss.  Then again, the Brits have been vacationing in Switzerland for centuries. Byron, Churchill, Prince William and Cate Middleton have all been, so maybe it’s not so unusual after all.

Yum!  Hot cider.  With all the whipped cream and, um, additives, it may not be as healthy as pure apple cider but it feels cozy and helps fight off the winter chill.  It’s not widely available here.  In fact, I’ve only seen it a couple of places.
Hot coffee is my favorite beverage.  I freely admit it.  I’m an addict and drink coffee every morning.  Sometimes, adults like to add more than just cream or sugar to their coffee.  Popular additions include: Bailey’s, Kahlua, Grand Marnier, Amaretto, brandy, Irish whiskey, Amaretto and Cointreau.   On the slopes, I don’t want anything alcoholic, so I love a good cup of strong coffee with some cream.  Here, it’s usually real cream or milk and not the inferior (but great in a pinch) creamer cups you get in the US.

Warning:  In researching this, I found at least one article about insurers rejecting claims from drunk skiers.

It is always a good feeling to finish a painting. Oil on panel, 12 x 16

Oatmeal Atole…

If my mom made tamales, we would make corn atole {my favorite}.  On the other days we would have one made of a thin cornstarch mixture.  I started making an oatmeal variation here at home…since we discovered that…gluten was really not our friend.

Mr. Man use to get a thermos full of cream of wheat almost every morning in the winter.  It was a childhood favorite for him and I continued the tradition.

Some years ago when we  realized our bellies aversion to gluten, I felt horrible for all of those years of cream of wheat, and I looked for a better alternative.

two cups of oatmeal waiting to be transformed

Oatmeal has a good amount of protein, is gluten-free, and has a low glycemic index.  All the things that make for a perfect breakfast!

I begin with grinding the oatmeal in the VitaMix.  Today I used 2 cups of organic old fashion rolled oats.

action shot…grinding the oatmeal to a powder

Once the oatmeal is ground, I like to place it in a sealed container.  I like to keep a good amount handy for those chilly mornings.

The Oatmeal Atole Recipe

3 cups of water

⅔ cups of ground oatmeal

1.  Place the water in a pot on medium heat.

2.  Use a whisk to incorporate the oatmeal powder into the water.  This will prevent clumping.

3.  Stir to break up any clumps and continue to stir for 8-10 minutes

4.  When the oatmeal thickens and begins to coat the side of your pot, remove from heat and serve.

5.  At times we use cinnamon or pumpkin spice to add flavor.

6.  If you would like to sweeten your oatmeal atole, a little agave nectar is a good choice.  I like mine without sweetener.

If you would like a thinner more drinkable atole, use a little less oatmeal.

Makes 3 servings.

in goes the ground oatmeal…

oatmeal is thick and coating the sides

Yum!

great out of the bowl too!

I’m happy to report that those ugly cream of wheat days are behind us and we continue to enjoy the many benefits of eating healthy.

I hope you give this one a try…

Agua de limón verde, México City

Aguas frescas are deliciousness in a glass: Mexican refreshments made with water, fruits, flowers, or vegetables and I am addicted to making them –don’t judge. I always have a couple in my fridge along with bitter chocolate, champagne and chipotles en adobo–you never know who may drop by.

I could drink horchata (rice water) all day long; chayote and nopal are two of my favorites, and sometimes I rather admire pink pitahaya water, or red beet water (also known as tears of the virgin) instead of drinking them.

Whenever I make and serve them, I am always thinking of how much I have learned and benefited from the Mexican sense of hospitality –especially when sipping tequila or rum with a bunch of mechanics. I believe that the minimum amount of courtesy you show someone you invite into your home is to offer them something to drink –even water and make them feel comfortable. I’m still amazed at how rare this custom seems to be among so many people.

Horchata, agua de chayote, agua de pitahaya -Mi cocinita pibil

Before the Spanish Conversation courses were canceled last year at the college where I work (I guess I should have studied a Master’s in something more practical for Southern California like Latin or Italian) part of the cultural component was teaching manners from the Spanish speaking perspective to lessen these cross cultural miscommunications. In my Mexican experiences, beverages have been the first sign of courtesy, and the entryway to many friendships.

One of my most special trips into México was a road trip we took in January 2003 through the states of Baja California and Baja California Sur. It was something we really wanted, but didn’t plan too well –the same way I write poems: I have a rough draft in my head with ideas, but ultimately inspiration and spontaneity take over and decide the course of action.

After a long drive we ended our first night tired and hungry in a small town. We dropped our stuff at a hotel, found a place to eat, and tried to figure out what we would do and where. Besides us there was a group of people celebrating on the other side of the small restaurant.

Tejuino, Guadalajara

We sat in a corner with our books and maps, and within fifteen minutes a man from the other side of the room came with two tequilas, introduced himself, told us it was his birthday party and that we were invited. His name was Reyes, it was January 6, and we were not allowed to say no!

And because we don’t want to offend: that was the first and last time I ever participated in karaoke (but only because the Presidente Municipal was there, and you don’t want to say no to him.) The former owner of my dreams was in shock because he knew me so well. For most people it wouldn’t be a big deal, but if there is one thing that mortifies me is singing in public (that and when Americans take out the calculator and scrutinize the bill to the penny, and taxes, and tip … are you kidding me? These are your friends! You are ruining the meal!)

And yes, I am the best singer EVER; from opera to tango, but only in the shower. Fear of public singing (not speaking) was the reason why I didn’t want to go to my high school graduation –I got into so much trouble with my father. Not only did we have to sing, but we had to wear white dresses. And even though no singing was required, I didn’t go to my Bachelor’s or my (impractical) Master’s graduation either (thanks for the trauma Girls’ High.) But that night we danced, hung out, ate, and drank like we were old friends. We were supposed to leave the next morning but we ended up staying for two days.

Pozol de cacao, Tabasco

My poor faithful Max (yes, I name my cars: after eight years together I buried Don Porfirio last month, and I have spent the last three weeks getting to know Malinche.) Max was not trained for the treacherous roads I forced upon him, and after a demanding trek to see the whales, we came back to find that the oil had drained out of the pan, courtesy of evil rocks. We were an hour away from the main road and town, none of the other tourists with whom we had spent all morning offered to help us, and they all got into their cars with California plates and left.

But soon superheroes came to our rescue: the mighty fishermen! who in spite of the cold, the wind, and that they had been working all morning, constructed a ramp on the shores of the lagoon, used some type of boat glue to patch the pan –which lasted the next year and a half that I kept that car- they filled Max with oil, and wouldn’t accept any payment. Then I find out that one of them was celebrating his thirtieth birthday, his family was waiting for him, and he was already an hour late. So of course he invites us to his home for lunch, we met his family, and his two sons proudly showed us what the Three Kings brought them.

Max, Laguna de San Ignacio, BCS

I have a love hate relationship with shellfish and fish; I started eating them in my mid-twenties –courtesy of my mother’s aversion to them. The only seafood I grew up eating was salted cod on holidays (the lucky fish my mother tolerates) and breaded fish sticks (the one my father baked for us.) If I cook seafood I have no problem eating it, in a restaurant it depends on how fishy it smells when it arrives. At someone else’s house: please don’t invite me.

And surprise, surprise: fried fish for lunch! Of course. I blocked that meal from my memory, except for the hibiscus water –I drank about four glasses. With her by my side I could eat almost anything, and if it’s spiked: there’s no doubt I could eat anything. During that trip we had two more incidents with Max (stuck in the sands of Loreto, and a flat tire -Mr. Wonderful couldn’t figure out how to  remove the tire from the car) but it was all part of the adventure and there were always good Samaritans there to help us.

Three years later we happened to be in Cholula for the Feast of the Virgin of the Assumption and in the middle of the procession/party we were offered homemade tequila to toast the saint. And when I had a vile flu and was waiting for the medicines the doctor had prescribed, the waiter at the hotel where we were staying in México City gave me his own remedy: four (or five) complementary tequilas. It didn’t cure me, but I slept very well that night. And what better way to warm a crisp, chilly Xico afternoon in Veracruz than with free handcrafted fruit liqueurs? In my experience, Mexican graciousness and cordiality have been accompanied with something to drink.

Agua de pitahaya, Mi cocinita pibil.

I don’t like to make New Year’s resolutions; why start the year lying to myself? But I would like to make the effort of eating fish at least once a week –I’m lying, I’m not going to do that. Once a month is a more realistic goal.

So before January ends and to celebrate the birthday of that gallant fisherman, tonight I had fish for dinner. There is a Mexican restaurant nearby that serves sit down dinners until midnight – normally in San Diego you would have to go to a taco shop or a fast food restaurant if you’re hungry after nine p.m.

It was so, so brave of me to order the plantain crusted red snapper in a roasted tomato and chile de árbol sauce, served with vegetables, rice, beans, and flour tortillas. I felt pretty smug: I ate almost half of it … and I drank three glasses of hibiscus water (thumbs up for me!)

Huachinango, Ortega’s Bistro, San Diego

When I came home I got in the bath tub and sang: <<No tengo trono ni reina, ni nadie que me comprenda, pero sigo siendo el rey. >>

Happy 2013

Atol de Elote is very delicious beverage from El Salvador made with sweet corn and milk. It is sweet and silky smooth, its believed to be as curative as chicken soup, and its perfect for the cold weather. You should totally try to make it at home or buy it from a Salvadorean restaurant. You can also get it at a Latino market.
CLICK ON THE PICTURE TO GET THE RECIPE

Well, once again, it was a bit too starchy. Yes, tasty, but I’m not a fan of how the starch lingers at the back of the tongue.

My next idea is to not use corn at all, but swap it out with masa flour (made from corn) which would give it a corn flavor without the starch. This is what they use in the sweet hot Mexican drink, Atole, which is masa, brown sugar, milk and cinnamon. (And a favorite of my farmer friend.)

I guess that’ll make it round 4. Good thing I got more corn today… and that I have Latte to keep me going.

This slideshow requires JavaScript.

Oaxaca, a state in southern Mexico, is a food lover’s paradise. I recently spent two weeks exploring the capital city, towns surrounding the area, and Huatulco along the Pacific coast. It was truly an unforgettable vacation and, as most people will tell you once they’ve visited, I can’t wait to return.

Eating is always a priority for me, particularly while traveling, so I took a few precautions to stay healthy. If you’ve ever traveled to Mexico or Central America, you’ve heard warnings about the water like it’s some radioactive substance. I drank bottled water while I was there, but I brushed my teeth with the tap water and our dishes were washed with the water – everything was fine. Some Mexicans also have water delivered to their houses like the jugs we use for water coolers in the states, so that’s fine to drink as well if it’s available. While you’re out, choose drinks that aren’t made with water or ice. As for the food: absolutely be adventurous and don’t lock yourself in formal restaurants. Avoid pre-cut produce or pre-cooked meat that’s sitting out, but if you see a well-kept taco stand or food cart that looks somewhat busy, go for it. You’ll be glad you did. It’s also a good idea to eat yogurt or take an acidophilus pill (the live cultures found in yogurt) every day to maintain the good bacteria in your stomach.

All of the food I ate in Oaxaca was made with fresh ingredients and was minimally processed. By mid-trip I felt so healthy and energized! Most of the food you’ll find in the city is from family-owned store fronts, casual cafe-style options in the mercados (markets), or food carts along the street.

Each morning we ate fruit, drank freshly-made papaya and orange juice, and ate pan dulce (sweet bread) dipped in cafe (coffee), te (tea), or chocolate (hot chocolate). In the picture you can see how the chocolate is processed for the brand Mayordomo. It’s also common to eat memelitas, which are small tortillas topped with beans, cheese, chorizo (sausage with a distinct red color), tasajo (thinly-sliced steak), salsa, and chapulines (mini grasshoppers). My favorite cheese is the quesillo, or queso Oaxaca, which is a string cheese similar to mozzarella in its texture, and is often made into a ball.

Oaxaca is known as the ‘Land of Seven Moles’. These are sauces in a variety of flavors that can be bought as a paste or made from scratch. My favorite is the mole negro (black mole), made with smokey chilies, chocolate, and close to twenty other ingredients that give it a unique and complex flavor. Moles are typically served over a protein and next to rice. As with many dishes, warm tortillas are on the table to package together each bite. I must have eaten six or eight tortillas each day I was there.

Tlayudas (similar to memelitas, but huge and crispy), tamales (see image above) in corn husks and banana leaves, and tacos with a variety of sauces, guacamole (Oaxacan style is a very thin green sauce), and pickled vegetables, are all common meals you’ll find in Oaxaca.

Elote (corn with mayonnaise, cheese, and chili) is becoming a popular dish in the states, but I had to try one from a cart. The chili is very spicy, so ask for un poquito (a tiny bit) if you’re sensitive to heat.

For drinks, mezcal (alcohol made from the agave plant), tejate (a cold maize and cocoa drink, see how it’s made below), and atole (warm drink made from corn flour) are also must-tries while visiting Oaxaca.

And, of course, leave room for dessert! Nieve (ice cream) is similar to a simple frozen cream recipe you might make at home, but the variety of flavors will make you excited to try everything. There are leche (milk)-based and agua (water)-based flavors and favorites include coco (coconut, with actual pieces of coconut in it) and limon (lime).

I couldn’t get into the leche quemada (burnt milk) even though it’s a favorite for many, but it’s often topped with tuna (bright pink prickly pear fruit), which was delicious. Gelatina (jello) is also a popular snack and can be found stacked, cups upside-down and defying gravity, in the mercados.

So, do you want to visit Oaxaca yet? I’ll be sharing my trip through a series of posts in the coming weeks, so I hope you’ll check back for more!

Atole with Chocolate. 8″ x 8″ gouache and watercolor pencil. Sharyn Dimmick.

Because it is April 15 and I am still working on a giant art inventory for my tax returns I’m giving you a quick and easy recipe for atole with chocolate, good for those chilly mornings or chilly evenings of spring. I made it for the first time on a cold April morning of 2010 when we had had a bag of masa harina sitting around for a year or two and Jacqueline Higuera McMahan had published a recipe for atole in the San Francisco Chronicle. McMahan’s recipe called for added cornstarch, but I think the masa thickens it adequately by itself.

The first time I made this I used a Oaxaca chocolate bar containing chilies. Later I made it with Sharffen Berger bittersweet and added some pasilla chile powder. You can make it without chile if you don’t like the kick.

Atole makes a good, warming breakfast drink, a heavier form of hot chocolate. It would be good to serve at a holiday party. I’ve thought of adding more masa and thickening it into a pudding, but I haven’t tried that yet.

Atole with Chocolate (4 Servings)

Film a large saucepan with water

Heat over medium heat 1 quart of milk

Add:

5 oz. chopped chocolate

1/3 cup brown sugar

1/4 cup masa harina

1 cinnamon stick

1 vanilla bean, split open.

a pinch of salt, if desired

powdered chiles to taste

Whisk this until the chocolate melts, until everything blends and until it thickens to your liking. You will need to cook it for at least five minutes to cook the masa, which will expand as it cooks. Fish the vanilla bean and cinnamon stick out before serving, or just push them to the side with your serving ladle so that they continue to flavor whatever you don’t drink immediately.

Food Notes: Masa harina is the flour Mexicans use to make corn tortillas. Look for it in your Mexican grocer or online. If you find this too sweet, add cocoa powder to a small portion and add it back into the pan, or add some bitter chocolate or some brewed coffee. Next time use a darker chocolate or scant the sugar to achieve less sweet results. I’ve been thinking about using a tablet of Mexican chocolate to make it next time with some bitter chocolate added. For the ultimate in decadence, serve it with a float of barely sweetened whipped cream. Drink this for breakfast and you may even have the strength to complete your tax returns on time. Good luck! We have two extra days this year.

Pan Dulce

As much as festivals In Mexico mark the rhythm of the yearly calender (follow this column for recipes that mark the various Mexican holidays, also see links at the bottom of this page), each with their requisite food and drink, “the daily meals are the focal point around which la vida cotidiana - everyday life – revolve”, according to Mexican food writer Karen Hurch Graber. “Mealtimes, and especially the main meal of the day, are treated as special intervals, to be approached with relish and respect for the work that went into their preparation”. In Mexico, there are meals, lights meals, main meals, snack breaks, small bites, each with its typical food and time…”the street food menu has its own temporal rhythm, just a restaurant would serve different foods at different times of day” from Eating the Street: An Edible Geography. 

In the first part of this series, we’ll look at desayuno an early, light breakfast, often just coffee and pan dulce or atole and a torta de tamal. Next time you plan a trip to San Francisco’s Mission District, why not go early, and enjoy your breakfast Mexican style at one of several destinations. 

If you opt for coffee and pan dulce, your destination is La Mexicana on 24th just off the corner of York (named Best Mexican Bakery in my Guide to the Mission’s Panaderias). If you’ve never done this, stepped into one of the various panaderias or Mexican bakeries in the Mission, go! Its fun… you grab a tray, a pair of tongs and you walk around the shop picking from trays of freshly baked pastries, some of which resemble turtles or snails (don’t even think about the price, they are all really cheap, from $.75 to maybe $2.50, if that much) and then you bring your tray to the cashier, just like the bakeries in Mexico. Don’t forget to get your cup of cafe con canela, traditional Mexican-style coffee brewed with cinnamon sticks. At Tres Señoritas Gourmet, we prepare ours the traditional way in a clay pot or olla (read how to make this here) to impart extra flavor. Start your day the way they do in Mexico, with a pile of pastries and cafe al la olla.… delicious!

The best known and oldest Mexican breakfast item is, of course, the tamale, (Spanish: tamal, from Nahuatl: tamalli) a traditional Mexican “comfort food” made of masa steamed or boiled in a plantain or banana leaf wrapper or corn husk (these are discarded before eaten) or, more recently, in paper. Tamales originated in Aztec and Maya civilizations as early as 8000 to 5000 BC^.The Olmeca and Tolteca before them used tamales as a portable food, often to support their armies but also for hunters and travelers. There have also been reports of tamal use in the Inca Empire long before the Spanish visited the new world. Tamales were one of the staples found by the Spanish Conquistadors when they first arrived in Mexico and were soon widely spread throughout their other colonies. Tamales are said to have been as ubiquitous and varied as the sandwich is today. (Wiki)

Looking to eat your tamales seated, in a restaurant? Then Roosevelt Tamale Parlor at 2817-24th Street (near Alabama) is the place. A San Francisco landmark (the original Roosevelt’s was founded in 1919 in the same locale), photos of old San Francisco and long-gone staff line the walls while the booths and decor have a definite old-school feel. All tamales are made with organic, stone-ground corn and there is variety: round tamales, black bean tamales served in a corn husk, sweet corn tamales (called canarios in Mexico for their pale yellow color) and plenty of options for meat-lovers and vegetarians alike. Expect to pay more than you would at the aforementioned puesto, though. A single tamale plate is runs from $7.95-8.95, while a double starts at $11.45. Take-out by the dozen is the way to go if you are looking for good, inexpensive food; for $29-42 (half-dozen from $16), sauce is sold separately. Still, for less than $4/person, this is a bargain breakfast for a crowd!

When I finally do get up, the water in the shower is deliciously boiling, a sharp contrast to the cool air coming through the slightly open bathroom window. With winter sharply reducing the temperature, the window, which had been constantly open since our first day in this flat back in April, is now closed every now and again. After showering, I use our one sole towel to dry myself. In a misguided move, I handed 9 kgs of my clothes and towels to the launderette in Cuernavaca on Saturday, who of course, were unable to get it back to me on time. Joes took his towels back to Cuernavaca for his mum to wash them and, of course, forgot to bring any clean ones back with him. So we are now down to sharing what is, essentially, my hair towel.

Joes usually comes with me on Mondays and Wednesdays as I’m teaching at UBS, and the offices are only a five-minute walk from his office. We had a pretty big weekend though and he, understandably, chooses the extra hour and a bit in bed.  I head off to the metro, contemplating perhaps jumping into a taxi. While prices of petrol and just about everything else keep going up, the price of taxis remains astoundingly low. I can take the 15 minute taxi which will cost me about 30 pesos (or 1 pound 50), or walk 10 minutes to the 3 peso metro and then walk another 10 mins. I left in plenty of time this morning, so decide to be good and go for the cheaper option. With London around the corner, I might appreciate that 1 pound 50 someday.

As it’s just 7.30am the streets are busy but nothing compared to the pandemonium you can expect an hour later. The schoolchildren are already in class and a woman is screaming announcements into the loud speaker. During my walk to the metro, I pass several stands of women selling tamales, a typical breakfast dish made of corn-based masa, steamed and wrapped in either corn leaves or husks or plantain leaves. Inside you typically find either pork or chicken, with either green salsa or mole (chocolate spice) or sweet tamales, filled with pineapple or raisins.

I resist the urge to buy one, as I want to save myself for rice atole, which is also a typical cold weather breakfast dish, similar to liquid rice pudding. As I enter the metro, I start to realise how different this metro and the London tube are. I take the two escalators down to the platforms and I’m greeting by humid, recycled air which comes through the vents. There are only a few other people on the platform and I head to the section of the platform reserved solely for women. I will get into one of the first two carriages of the train, where men are not allowed to sit. Too many cases of grabbing and touching led to this policy in the underground and I can’t help but be grateful when I see a few men leering in my direction. Due to the aforementioned laundry fiasco, I have had to wear a dress today which always increases the attention.

Because of the handful of people on the platform, I presume the trains will be relatively empty. Wrong. The train arrives and everyone is cramped inside and pushed up against the doors. Once again, I thank Mexico City Transport for the no-men policy. Hardly anyone gets down at my residential stop, so I have to squeeze myself in and find myself plastered against the door. As the train edges forward and speeds up excessively fast to me, I can’t help but panic at the thought of the doors opening and finding myself falling out onto the tracks. Thankfully, I’m revealed to be a paranoid freak and we arrive safely at the metro Auditorio.

Auditorio is situated just south of Polanco, one of the main business districts, and it’s also where most buses stop or begin their journeys from. Hundreds step off the train just like me and we race forward, ignoring the “NO PASE” sign and making our way down the supposedly one-way tunnel. As we get to the escalators, a huge crowd has formed waiting to take them. As opposed to London, there is no “Stand to the right” policy here. You stand wherever you want to, as close or as far to the person next to, in front or behind you. Along with a few other energetic people, I decide to take the stairs. I am out of breath by the time I get to the top: time to get back to the gym it seems.

As I make my way out of the metro stop, I am greeted by a typical scene outside of any station in Mexico City. Lines and lines of “puestos” or stands, selling everything from gloves and scarfs for the cold temperatures (by cold, I mean about 10 Celsius), sweets, magazines, cigarettes (sold individually), sandwiches, tacos (even at this hour), fresh fruit, juices, more tamales and atole. I find my rice atole and make my way to the offices of UBS. I pass dozens of buses, bursting at the seams with people, who are hanging out of the front and back entrances, fearless of the speeds the buses reach. At this hour though, traffic is already nightmarish and the buses merely edge forward.

I make it to the class, just on time…

After class, I head back home, the same exact journey, but without so many people in the metro. I pass the newspaper man, and I can see headlines discussing football, a homeless man found flogged to death and the youngest starlet exposing her breasts on the front page. No need to turn to Page 3 for boobs in this city.

On the way, I pass via the local greengrocer’s/butcher’s where I buy carrots, cucumber and jicama (yam bean) all ready for my pre-afternoon class snack. I’ll slice them all and then cover them with chili in powder, salt and lime juice. My mouth waters just thinking about it. I also buy two steak fillets for dinner. In total, it costs me 37 pesos (or less than 2 pounds).

Looks like I might miss this place after all…

The dip in the hot spring after a long day of riding let Ramon sleep very well, but he still woke up sore the next morning. He dragged himself out of bed, washed his face in the basin of water that was in the room and dressed. Ramon could smell coffee and something else, a blending of chocolate and cinnamon he hadn’t smelled in many years. He followed the smells and sat down at the kitchen table. Alicia placed a bowl of chocolate- and cinnamon-spiced atole in front of Ramon along with a cup of coffee. “I haven’t had atole since I was a kid,” he said as he dug in. “I’m not going to want to leave.”

One comment and question I’ve already received about the book is that atole sounds really good. What exactly is it? Well, depending on how you look at it, atole is a thin porridge or a thick drink made from masa (the corn flour used to make tortillas or tamales). The atole that Ramon has is “atole de chocolate” or “champurrado”.

I was first introduced to atole about ten years ago by a wonderful storyteller named Greg Pedroza. One of his specialties is telling alliterative stories and many of them are inspired by his family traditions. You can learn more about Greg here: http://gpedroza.com.

Here are the ingredients I use when making atole de chocolate:

What you’ll need is about a half cup of dried masa, a 3-ounce tablet of Mexican chocolate, about half a 3-ounce piloncillo cone and some water. All of these are readily available in my local grocery store in Las Cruces. Outside of New Mexico, you may have to go to the “international aisle” or whatever they call it to find the masa and the Mexican chocolate. The piloncillo cone may be the hardest thing to find. If you can’t find it, you can substitute a scant quarter cup packed dark brown sugar and a teaspoon of molasses. Mexican hot chocolate tablets are already cinnamon spiced, so if you use some other chocolate, you’ll need to add about a quarter teaspoon of cinnamon.

To make the atole, break up the chocolate tablet and the piloncillo cone and place them in a blender along with the masa and about two cups of water (for a thicker, more porridge-like atole) or about four cups of water (for a thinner, more hot-chocolate like atole). Blend until will mixed. Pour the mixture into a saucepan and bring to a simmer for five minutes. Once done, pour into bowls or cups and serve. I like to add a little milk when I serve the atole.

This is a good way to start a day. Also, atole is a great accompaniment to fresh tamales for supper.

Owl Dance is available at Amazon.com, BarnesandNoble.com, and direct from the publisher at: http://flyingpenpress.com/catalog/product_info.php?products_id=49

El atole es una bebida muy tradicional de origen prehispánico, preparado a base de cereales enteros, cereales molidos, harinas, semillas y masas, además comúnmente condimentada con especias aromáticas y endulzada con piloncillo, azúcar o miel.
El acompañante ideal del atole es el panqué, un tipo de pastel pequeño y suave que puede contener entre sus ingredientes frutas frescas o secas.

http://ax.itunes.apple.com/app/atoles-panques/id403024762?mt=8

Disfrútala!!!!

La ciencia ficción es el género más recurrido en la televisión. Y la BBC, que lleva años apostando por él con leyendas como Doctor Who, este año se arriesga con una nueva (?) propuesta, Outcasts.

La Humanidad terminó por completo con la Tierra y tuvo que explorar nuevos mundos que habitar. Carpathia, un planeta desértico, es el nuevo hogar de un grupo reducido de humanos que han formado ya una sociedad (más o menos) estable. Pero una de las naves que escapó de la Tierra a tiempo hace contacto y después de 5 años de estar a la deriva en el espacio por fin encontrará un lugar seguro para aterrizar. Pero algo debe no estar bien, no todo es felicidad y menos cuando ya no hay Planeta Tierra.

Outcasts tiene una buena premisa, y está filmada en Sudáfrica, lo que permite una cantidad de paisajes increíble, pero cada episodio dura casi 60 minutos (sin cortes), y es fácil que parezca tediosa y uno considere omitirla. Estoy seguro que los siguientes episodios desarrollarán y resolverán los varios conflictos que ya se han presentado entre algunos personajes, pero no me molestaría si redujeran escenas dispensables y se centraran más precisamente en esos conflictos.

Está bien escrita, la producción y dirección son impecables, las actuaciones se mantienen todas a la altura y la historia no parece hasta ahora del todo mala, pero con episodios tan cansados y un preámbulo que “ya hemos visto antes” dudo que Outcasts mantenga audiencias tan altas como para convertirse en una serie de culto.

De cualquier manera, va el trailer.