National Ballet Director Invites You

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I’ve told you about this season’s “not-to-be-missed” ballet gala with lead dancers from Mexico’s best dance companies: the National Bellas Artes as well as the Ballet de Monterrey. They will be joined on stage by top students from two of Mexico’s leading ballet schools—in Veracruz and Monterrey—as well as from a local mazatlecan ballet academy.

The International Ballet Gala will take place on Sunday November 17th at 6:00 pm in the Angela Peralta Theater. It is a fundraiser for DIF Mazatlán, which helps families in need. Tickets are available at the Angela Peralta box office or by sending a WhatsApp to Carolina at +52-1-669-941-2550 and paying via PayPal. There is only one performance, so be sure to secure your good seats now.

On Monday I had the distinct pleasure and privilege to host the Director of the National Dance Company, Maestro Cuahutémoc Nájera, in our home. He and his wife make their home here in Mazatlán, and have high hopes for our local cultural and dance scene. He tells me how much he loves the Angela Peralta Theater, and how he performed there as a young dancer, before it was completely remodeled.

I thoroughly enjoyed meeting the maestro. He is very easy to talk to, charming, and down to earth, counter to the stereotype of so many talented artists. Below is the promo video for the event. Get your tickets now, as I’m confident this event will sell out.

Paris, Milan, New York… Mazatlán

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Thursday evening, 16 May, Olas Altas was transformed into a unique urban art scene, with laser lights, hip-hop dancers, flame jugglers and hula hoopers gyrating to the pulsating rhythms of techno music. The main event was an open-air fashion show with a runway that ran the entire length of Olas Altas from Puerto Viejo to the Shrimp Bucket! Click on any photo to enlarge it or view a slideshow.


The “Street Art Fashion Show” was a sight unlike anything Mazatlán has ever seen! Our traditional, iconic Hotel Belmar and La Fonda de Chalio glowed hip and happening as clients rejoiced at their free view of the 450 peso fundraising event. The aim of the evening was to raise money for DIF Mazatlán’s “Corazón Eterno,” an assistance home for elderly adults who have been abandoned by their families. Fashion designer Edgar Ponce originated the idea and brought it to fruition with the help of the municipality, local celebrities, fashionistas, chefs and altruists.


The event opened with a two-hour cocktail during sunset, with ceviches and other canapés provided by Agatha and Vittore restaurants. Golden hour glowed as waiters served both drinks and eats to those attending, who were seated on couches, easy chairs, bar-style tables and picnic-style tables along the malecón. The paparazzi had a field day following Mayor Luis Guillermo Benítez Torres; the President of DIF Mazatlán, Gabriela Peña Chico; Roberto Rodríguez Lizárraga, director general of DIF Mazatlán; and Marsol Quiñonez, new director of Cultura Mazatlán.


Promptly at 9:00 pm access was opened to the chair-lined runway area in the street—nearly everyone was able to have a front row seat! María Daniela and her Laser Sound—electronic dance music by DJ Emilio Acevedo and singer María Daniela Azpiazu—made a special appearance. Daniela appeared high up on the stage in front of Puerto Viejo, while Emilio worked his magic just beneath her. The models entered the runway from street level beneath both of them. Each model seemed to take to the runway several times, modeling at least two different outfits and showing them to us a couple of times each.


Over seventy of Ponce’s designs were showcased; runway models included Perla Beltrán—Nuestra Belleza México and Miss Mundo Top Model, and Aranza Molina, Reina Hispanoamericana 2018. The Queens of Carnaval and the Floral Games 2019, Karla Rivas y Yamileth Zataráin, were also present. The models first came out wearing sunglasses and huge smiles in bright red lipstick. As they changed the hip-hop dancers performed on the runway, before a second round of clothing was modeled.

Highlights of the show were a joyous young lady in a wheelchair and a beautiful young woman with Downs’ Syndrome, girlfriend of the young man sitting next to me. Amidst the evening’s thin and fair-skinned models, the public was overjoyed to welcome a bit of reality to the catwalk. While I don’t know Edgar, my guess is this may be his first major fashion event, though I was told he’s designed Carnaval gowns. We enjoyed his designs, and it was a terrific event; this guy has a future!


The Street Fashion Show generated 200,000 pesos for the aged care facility, and concluded with a fireworks show after Edgar walked the runway. I would estimate that about 500 people attended the event. There was room for many, many more; nearly a third of the seats remained empty, as the event sadly seemed quite poorly publicized.

 

Cuisine and Culture of Sinaloa

One of the key attractions of Mazatlán, beyond its incredible natural beauty and its amazingly friendly and resourceful people, is its food. We all love our ceviches, aguachiles, shrimp and fish in garlic or chile sauce or barbecued (zarandeado) over an open fire, our pollo a la plaza. Thus, I was eager to attend the presentation Thursday evening April 11th in the Gallery Peralta, “Cuisine and Culture of Sinaloa.” Though mis-named, the talk was quite interesting and focused primarily on the cuisine and culture of Mexico. It was organized by CULTURA Mazatlán as part of the initiative to formally include Mazatlán in UNESCO’s “Creative Cities Network” as a “city creative in gastronomy,” a decision that will be taken during meetings in November.

The main speaker for the evening was Maestro José (Pepe) N. Iturriaga, who was introduced by Maestro Jaime Félix Pico, President of the Gastronomic Conservatory of Sinaloa (Conservatorio Gastronómico de Sinaloa A.C.) as the “foremost professor of gastronomy in Mexico.”  According to Félix Pico, Mazatlán “has met all the conditions to be formally included in the Network of UNESCO Creative Cities.” Our entering the ranks of the 180 cities that have identified creativity as a strategic factor for sustainable urban development, would, indeed, be welcome news.

Iturriaga seemed a bit confused about where to begin his remarks, rambling and repeating himself for the first half hour. He explained that “we are what we eat;” that food is a key part of Mexicans’ national identity—way beyond just a method to gain nutrition; and that what makes Mexican cuisine unique is our triumvirate culinary staple: corn, beans and chile. He told the audience that other Latin countries also eat corn and beans but asserted that chile is unique to Mexico. Together this trilogy, according to Iturriaga, provides a very balanced diet. Beans are legumes with quality protein, very nutritious. Corn is a “cereal with carbs and a bit of unusable protein,” while chile is a fruit with vitamins and minerals but which also contains a substance that makes the nutrients of corn (protein, sugar, starch and fat) absorb better.

Iturriaga has recently written a book that shares the title of this conference, Cocina y Cultura de Sinaloa. He reported that the book is to be published by UAS (Universidad Autónoma de Sinaloa) but has been languishing there unedited. Perhaps the lack of a book was the reason he seemed so lost as he started his presentation. At the conclusion of the evening, Maestro Papik Ramírez, Director of the Sinaloan Institute of Culture (Instituto Sinaloense de Cultura—ISIC), assured Iturriaga that his book would be edited soon by UAS and ISIC.

The most fascinating portion of Iturriaga’s presentation was when he explained to the audience the history of Mexico’s successful process to be named the only “World Heritage Cuisine” by UNESCO in 2010. According to Iturriaga, the effort began in 2000 and took the better part of ten years. He told us that key factors in Mexico’s successful bid to become a World Heritage Cuisine include antigüedad, continuidad and actualidad:

  1. Antigüedad: Mexican culinary tradition is antique. Corn was domesticated 8000 years ago from wild grass over a period of one to two centuries—thousands of years before the pyramids of Egypt were built.
  2. Continuidad: Mexican culinary culture has continuity and is an important part of the lives of people of all socioeconomic levels. It has no “high” and “low” cuisine. Even the richest Mexicans eat chilaquiles or enchiladas for breakfast, celebrate with a good mole, and pozole will be served in the wee hours at the most exclusive of wedding receptions. Mexican food is healthy and built huge empires; it is not a third world food, Iturriaga said, somewhat defensively. It is the food of kings as well as of the people.
  3. Actualidad: Mexican culinary culture is alive and well today, passed on from grandmothers and our mothers. We experience this long tradition in Mexican homes, as well as in fondas, mercados and street carts, within the country and in nearly every country worldwide. Mexican cuisine has great regional diversity, as well as great commonalty and shared tradition. According to Iturriaga, the over 30 million Mexicans residing in the USA typically share three cultural traits from their homeland: Mexican food, Mexican music, and the Virgen de Guadalupe.

According to our speaker, other countries do not have cultural traditions around cuisine, an assertion to which I as an interculturalist take great exception. Iturriaga repeatedly emphasized that the USA, for example, “has no endemic cuisine or regional culinary traditions that are not imported.” While I greatly understand and empathize with his pride in Mexican culinary culture, his habitual effort to put down other world cuisines, including those of France and China, dumbfounded me. Mexico can be rightfully proud without insulting the cultures of others.

He advised those attending that Mazatlán’s proposal to UNESCO should focus on the culture of Sinaloa’s gastronomy, not on the gastronomy per sé. UNESCO is a cultural, not a gastronomic, organization, and they will be interested in history, anthropology, ethnicity and literature surrounding our bid to join the Creative Cities Network.

Iturriaga then shared a few interesting statistics, noting that the beauty of Mexican food culture is a combination of both its ingredients and the cooks. He stated that:

  1. Mexico ranks fourth in the world for its biodiversity, after Brazil, Colombia and Indonesia. My research does not necessarily agree with this ranking, though the main point that Mexico is biologically a “megadiverse” country is very true.
  2. Mexico ranks second in the world for its cultural diversity, behind India and ahead of China. Iturriaga went on to explain that his ranking counts the number of currently spoken, living languages as a measurement. India, according to him, has 65, Mexico 62, and China 55. I love this idea, but again, as an interculturalist I cannot imagine where he got his data from; Ethnologue has very different statistics for living languages by country. I do agree that language is a solid litmus test of cultural diversity, as it’s fragile and very easy to lose, so is a sign of cultural cohesion and dynamism. Iturriaga said that 12% of Mexicans are indigenous, with the rest regional variations of mestizaje, mentioning Chinese, Japanese, Spanish, German and French.

The key point is that there is a huge diversity of cultures within Mexico, particularly regional diversity. When you combine the diversity of its people with the biodiversity of its flora and fauna, Mexican cuisine has a huge natural advantage in this world. Yet another reason for Mexico to become a better steward of its natural resources as well as its people.

Turning finally to the culture and cuisine of Sinaloa, Iturriaga explained that our long coast here in Sinaloa is one of our strengths, as it is in Veracruz. The Tropic of Cancer dissects Sinaloa and is an important climactic marker, adding to our biodiversity. The state has an incredible variation of climactic zones from east to west, mountains to ocean, also. Iturriaga said that 13% of our state is conifer forest, and our estuaries are natural (I would add quickly disappearing) aquariums. Sinaloa’s biodiversity reflects that of the country as a whole.

Sinaloa is Mexico’s biggest producer of corn, tomato and shrimp—33% of the national production of the latter. Sinaloa is also an important producer of chile and beans. Referencing Sinaloa’s cultural diversity, Iturriaga said that in the 16th century there were 38 aboriginal groups in the area that now comprises Sinaloa. He went on to say that the Aztecs migrated from what is now Culiacán to Mexico City, another fact that sounds great but which my research shows as far from agreed-upon among academic experts. Most texts say the origins of the Aztecs are uncertain, though they did originate in northern Mexico. Mezcaltitán, just south of the modern-day Sinaloa state border, also claims to have been the original home of the Aztecs. Iturriaga told us that his upcoming book has a list of 30 fruits that are endemic and unique to Sinaloa, largely unknown outside our state. Very cool!

After this short interlude on the theme of the evening—Sinaloan culinary culture—we returned to Mexican culinary traditions. Iturriaga told the audience that:

  1. “Tomato” comes from Nahautl, the Aztec language—tomatl. Where would world cuisine be without these wonderful, originating-in-Mexico pomodoros?
  2. Guajalotl, or in Spanish guajalote, turkey—what would Thanksgiving look like without this Mexican gift?
  3. Chocolatl, so important to the economies and culinary culture of Switzerland, Belgium and France, among many other countries.
  4. Not just chocolate but vanilla also originated in Mexico—a key ingredient in several national dishes worldwide.
  5. Finally, Iturriaga told us that 95% of the world’s chiles are Mexican. The popular habanero is not; it comes from the Amazon, but even bell peppers, from which Hungary’s famous paprika is ground, originate in Mexico. We wouldn’t have goulash, curry or Szechuan food without Mexico’s culinary contribution!

Iturriaga concluded his formal remarks by talking about pre-Hispanic religious traditions. One of these included making idols of corn. He asserted that Mexicans may also have invented the practice of “communion,” now well-known in Roman Catholic and some other Christian churches, because pre-Hispanic priests would break up the cornmeal idols so that the community could share in the power and energy of the god represented by the idol. Tamales were and still remain a common religious offering. The Tarahumara (they prefer to be called Raramurí) make their beer—tesguino—from corn and then offer it to the four cardinal points. He went on to share with the audience that May 15th is the Day of San Isidro, Farmers’ Day; the cathedral in Culiacán has an altar to this saint and many people from the pueblo mestizo make offerings on that day, also bringing in seeds to bless before planting them. In conclusion, he assured us that gastronomy is cultural as well as religious.

After the talk, CULTURA generously shared with those attending canapés and yellow squash tamales made the traditional way in Palos Blancos, El Rosario municipality. CULTURA stressed that in Sinaloa, from Teacapán to Los Mochis, from tamales barbones (shrimp tamales) to huacavaque (beef stew), we can see the fingerprints of pre-Hispanic Mexico and the mixing of the races, even in modern dishes that rely on technological production methods and a desire for innovation.

All in all, I was glad I went downtown for the early evening. The talk was interesting, and I am happy to support this Creative Cities’ effort. If you are interested in learning to cook Sinaloan food in your home, you might wish to read about Doña Cuca’s cookbooks.

Still, the King of Carnaval

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If you grew up in a house with more than one child, your parents surely told you at some point that there is always more than one side to any story. You may have heard the gossip mill around town that the King of Carnaval, Roberto Tirado, is threatening to resign, due to maltreatment by CULTURA. This morning he held a press conference to quelch that rumor. He proudly declared that he loves Mazatlán, that he is of the “pueblo,” and that he will proudly and energetically serve out his duties.

So why all the fuss? Well, there have been quite a few publications feeding the frenzy. CULTURA has told, or perhaps “leaked,” to the press that our new King has arrived late to official functions, and yesterday that he didn’t show up for the unveiling of his float. CULTURA says they called him several times and he didn’t pick up. The Prince was there, as were the dancers, to make sure the float would accommodate everyone; they were only missing the King. Rumor is that he’s “difficult.”

His side of the story is that he is a single working father of two young daughters and isn’t allowed to carry his cell phone at work. He showed us printed WhatsApp messages showing that CULTURA has notified him of official events late the evening before. He explained that late at night he is unable to request time off from work for the very next morning. Such, he claims, was the case with the unveiling of his royal float. He missed it, he says, because he didn’t even see the message until morning, when he was already on his way to work. And, he needs his job to sustain his family.

Roberto also complained of discrimination. According to him, his handler has insulted his choice of clothing as being “like a clown,” and repeatedly complains that he is from the “barrio.” Roberto told us he was not given a seat in the Angela Peralta Theater during the election of the queens, and that his daughters were separated from him and provided no supervision—one is a hemophiliac.

We asked Roberto what he wanted to achieve by holding the press conference this morning. “To get more respect from CULTURA. To have them communicate with me more clearly and in a timely manner. We are all on the same team.” We also asked him if he’d talked to the higher-ups at CULTURA about his concerns—with the Director, Oscar Blancarte, for example. “No, I don’t have access to them; only to my handler,” he responded.

Is holding a public press conference is going to result in better teamwork or more respectful communication? Probably not, but we can hope. Roberto has achieved his lifelong dream of becoming King of Carnaval; it should be a joyous time in his life. Instead, he broke into tears of heartbreak and shame during his press conference when explaining the humiliation he has suffered and how embarrassed he was in front of his daughters, who were so excited to see their father as Carnaval royalty.

This article started by saying there are two sides to very story. However, I think everyone can agree that he was elected the King of Carnaval and Carnaval begins in about a week. Let’s stop pointing fingers and work together. This is not rocket science.

Here is a short video where you can hear Roberto introduce himself and state that he is not resigning his position and proudly state his feelings for Mazatlan and Carnaval.

Here is a link to the remainder of the press conference. It is all in Spanish and way too long to translate for our readers (and too large to upload to Word Press). However, if you watch it, even with basic or no Spanish skills, you will see:

  • How thrilled he is to be the King of Joy
  • How important his children (hijas) are to him and how he does want them attacked or mistreated due to his role as punching bag for the press
  • How the press tries to trap him with long-winded questions filled with accusations

See you at Carnaval!

 

Bless You All!

DSC_0107padreehijaOne whole chicken costs about 70 pesos. Today in the silent auction for the Desayuno de los Pollos/Chicken Breakfast YOU all helped us raise 22,500 pesos. That equals 322 chickens that will feed as many families! And that does not include the money raised by the breakfast itself, the bazaar, bake sale, gumball guessing and your donations!!! This year, for the first time ever, we added a LIVE AUCTION.

Many of the people we serve live in homes made of black garbage bags, recycled vinyl banners, or the occasional plywood. We completely make their Christmas holiday by giving them the chicken for a Christmas dinner, foodstuff/despensas for a couple of weeks, and second-hand bedding or kitchen items.

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There are SOOO many individuals we want to thank for helping us sell tickets and collect auction items. Special thanks this year to Jeanette and Emery Leraand, as always, Denise Thomson, the awe-inspiring Sue Parker, and our four goddaughters, the Hernandez sisters, among MANY more! Hundreds of people enjoyed the morning, with so many smiling, winning faces.

Please join us in thanking those businesses that supported this effort, by patronizing them and letting them know you appreciate their civic-mindedness:

  1. Athina Spa
  2. Aroma Spa
  3. Banda El Recodo
  4. Banda El Limón La Arolladora
  5. Barbie Dolls—Vintage Collectibles—from Helen James and Brenda Millirons
  6. Casa Canobbio
  7. Casa Etnika
  8. Casa Lucila
  9. Diamonds and Gem in the Pacific
  10. F.I.S.H.
  11. Gaia Bistrot
  12. Gregory Webb, art by Viejo Castro
  13. Gwen Tegart, handmade quilt
  14. Johnny Gunshots
  15. Marina Mazatlán Golf
  16. La Mona del Astillero
  17. Mazatlán Comedy Club
  18. Pedro y Lola
  19. Quince Letras Wrought Iron
  20. Sonrisas Calendar and Hand-crocheted Bag from Lynne Hopkins de Hernandez
  21. Sylvia Felix Painting
  22. Thru Di’s Eyes Photography
  23. Tippy Toes
  24. Venados de Mazatlán
  25. Villa Italia
  26. Vittore Restaurant

You can still make a donation by clicking on the “donate” button on the right side of this website, or contacting us. Join us the morning of December 24th to hand out the goodies, or the 10 days prior to pack up foodstuff. See you then!