Lupita Dolls
Ceramic Lupita dolls are a traditional art form handmade in Tonalá, Jalisco, Mexico by Najaco. Najaco has been making Lupita dolls for almost 20 years and each Lupita doll represents the tradition, culture, and beauty of Mexico and Mexican people. The name “Lupita” is common Mexican name and is an affectionate nickname for “Lupe” which is short for “Guadalupe.”
Typically a Lupita doll is standing and wears a long traditional Mexican dress with a white skirted apron. She may be carrying a basket of fruit or vegetables, a guitar, a platter of prepared food, or a bouquet of flowers. The artisans make great use of the aprons by painting the Lupita doll herself or the male equivalent on them. For example, if the Lupita doll is holding a guitar then painted on her apron may be a man playing a guitar in the street. Typical sceneries painted on the aprons include fruits, flowers, farmers harvesting their crops, women doing chores, children playing in the street, and men playing the guitar. This unique feature makes the apron-wearing Lupita dolls two pieces of art in one.
Lupita dolls aren’t only limited to standing, and they all aren’t females either. There are sitting and male varieties as well. One particular set of Lupita dolls that stands out to me is a female and male Mariachi Lupita.
Each Lupita doll stands about from 10 to 13 inches tall and the detail in each one is outstanding. The artisans carefully detail the Lupita doll’s earrings, hair accessories, and even eye shadows. The hard work and colorful traditions of the Mexican people is beautifully represented in each and every Lupita doll.
You can see a collection of Lupita dolls at the Najaco official web site. We’d really like to offer Lupita dolls to you but as of now we are not able to carry them. We’ll keep you posted!
Also, if you enjoyed this post, please share it with your friends on Facebook and Twitter. And if you have a Lupita doll tell us about her! We’d love to hear and if you can give links to pictures, even better! They’re all so different and beautiful, I could never get tired of looking at all the different varieties.
We’d like to thank Najaco for the use of their beautiful pictures.
Erandi Tonalá Pottery
Erandi Tonalá is the signature synonymous with beautifully decorated pottery work by Mexican artists. The artists are hard at work producing the world’s most elegant ceramic pieces with themes inspired by nature and their rich cultural heritage. These wonderful pieces reflect their creativity in the art of ceramics and most of the products find their way into the world’s biggest stores where they fetch good value owing to their admiration by people from many parts of the world. Tourists also flock in Tonalá to see the pottery work done by the people there and often buy the original items signed “Erandi Tonalá” by the artists themselves. One of the common designs that meet the visiting people’s eyes is the one resembling the sun which symbolizes their work. This is because Tonalá means “a place where the sun rises”, while Erandi means “dawn”.
Among the popular designs are those that depict floral, domestic and wild animals, sea life and abstract ideas. The artists are very proud of what they do and they freely express themselves through their work. Expressionism and impressionism are the two most popular schools of art historically reflected in their pottery work. Another unique thing worth noting with the Erandi Tonalá pottery work is that the items are handmade and painted, so you can only get one that is unique. You will also not fail to notice the exceptional aesthetic value that these ceramic pieces reflect.
Erandi Tonalá pottery collections include the decorative pieces you will find in big receptions, living rooms or any other place where beautification is valued. You will easily notice these pottery works wherever you find them displayed as they conspicuously stand out shiny with silver metallic finish that reveals the designs’ details as painted or inscribed by the artists. You will definitely admire anything including vases, hangings or household items classified as Erandi Tonalá because they will always be amazingly spectacular.
We absolutetly fell in love with Erandi pottery last year and haven’t been able to get any of it in yet, but we’ve recently contacted the artisans in Mexico and we’ve got an order coming in! And we’ll be sure to let you know as soon as we get it in!
Mayan Hammocks
The Mayan community is one of the world’s few communities that have continued to embrace their cultures for centuries. Their rich culture is quite diversified and extends to the weaving of hammocks. Mayan hammocks have existed for years and are artistically hand woven in the states of Yucatan and Quintana Roo in Mexico. Mayan people, especially women and children, do hammock weaving at home, an art passed to them by their forefathers, which they still continue to pass it on to their children. Mayan hammocks are woven on looms using traditional methods and use a variety of colors and patterns. Traditionally, the hammocks are made from 100% cotton strings but currently some are also made from brightly colored shiny nylon fiber. This aesthetic beauty not only makes them highly prized, but they have also been praised to be the most comfortable hammocks around the world.
Unlike most hammocks, the Mayan hammock can almost fit anywhere. It doesn’t have spread bars, so once you lie on it, it forms well on your body contours and feels weightless. Their hanging style allows you to lie diagonally or across the hammock. Ropes are recommended, but may not be necessary, to suspend them between two points like trees. Hammock stands may be used indoors. Specially equipped tree straps will be better where ropes can’t be used. Always hang your Mayan hammock a comfortable distance off the ground.
Mayan hammocks can last a life time if handled with proper care. 100% cotton hammocks should be protected from dampness that can cause them to rot overtime. A slight prick too from jeans rivets, zippers or any other sharp object can be the starting point of a tear. It’s advisable to repair such pricks before further damage. Mayan hammocks are convenient for indoor use, camping and easy packing when traveling due to their light weight. These cozy and stylish hammocks in Mayan colors make them stand out from the others in the market.
Nylon Mayan hammocks are also available and less delicate than the cotton ones; they may not spoil easily from wetness or dampness or fade. Nylon hammocks are much more resistant to weather and may therefore be good for outdoor use. They have a silky feeling and are very comfortable than one may think. Size is not an issue when it comes to Mayan hammocks. Sizes available for sale ranging from single double, king-size to the biggest hammock, which is super king-size. Single size hammocks are suitable for one person relaxation on beach or travel. Kids can be allowed to play in it with maximum supervision. Double or queen-size hammocks are suitable for two people; they have room for loved ones, so couples can enjoy cuddling in it. King-size hammocks are suitable for 1 up to 4 people; you can thus accommodate family and friends. The biggest super king-size hammock can accommodate a whole family and can open as wide as 12 feet. You don’t have to worry about tear as the hammocks are woven tightly and actually feels like cloth. The Mayan artists make all sizes to suit you and your family.
Hammocks should be handled with care just like other household items. This includes cleaning them and in the right way. If you wish to maintain the aesthetic beauty of your Mayan hammock, then you should observe some precautions when laundering and drying to avoid fading or unnecessary tangles. When hand washing your hammock, ensure the ends are hang on a hook with the body in a bucket. Use mild detergent and hang to dry. Hang the hammock by hooking the loops on a hook. Folding is always advisable especially when traveling. Hammocks can also be machine washed separately after safely tying the end strings in a few places like a pony tail, then putting in a pillow case. Wash in a gentle cycle with mild detergent. Scotchgard can be used to make your hammock moist resistant and durable. With Mayan hammocks, you can change your relaxation in style and beauty.
If you’ve bought or tried out a Mayan hammock, please share your dreamy experience with the rest of us! We’d love to here! Especially if you bought it in Ol’ Mexico!!!
And if you haven’t got yours yet, you can buy your very own Mayan hammock right here from us!
Mexican Artesania in Veracruz, Mexico
Any lazy afternoon at Mexico’s Veracruz City can quickly turn into a splash of colors, a symphony of dancing feet, and a feast of artesania, Spanish ancestry embedded. Walk around this port city lightly, never hurry, and taste the cultural spread. Forget the oil spill, concentrate on the aperitif – handicraft from conch shells, hand embroidered dresses, mantillas, napkin, tablecloth.
Veracruz isn’t quite like other port cities you may have visited. It is one of the most important ports in Mexico, and business is always brisk. But there is always celebration in the air too. You can smell it, around the centre of town, in the Plaza de Armas, where there’s the fine cathedral, or at the Palacio Municipal (city hall), or in the many cafés and great seafood restaurants. You can have your fill.
The best course will be the a la carte of artesania. Lurch around the beach stalls and those inward, along the road, and you will be loaded with ceramics in no time. Pottery has always depicted a culture’s creativity, its heritage, and memories.
You will notice most pottery or ceramics are of the majolica glazed type (the Talavara of Puebla is most common) and there is the indigenous burnished pottery as well. Barro negro or black clay and majolica are more from Oaxaca.
If you have already visited the Museum of Artes Populares in Mexico City, you would have seen the 17 or 18th century Puebla pottery plates or the 16 or 17th century green/yellow Talavera bowl from Puebla. The standards have sunk a bit, but the delicacies remain. Take you fill of tradition and hundreds of years of exotic culture.
Do your bit of haggling; it is acceptable.
Pottery isn’t the only course one can have around the city. There’s enough of metalworking around to tickle your palette. Metalworking in Mexico is traditionally in silver, gold and copper. There’s ironwork as well – remember, that was introduced by the Spanish. Mexico was conquered by the Spanish in the 16th century, and a lot of local tradition got enriched. The cultural cauldron has become magical with every passing century.
Browse through for the third course – you may come across a dainty silver necklace with ruby, emerald and Mexican opal. These are the traditional fixtures, the real beauties (apart from the Mexican dancing belles you may spot around). Such delicacies are to be treasured, bought with alacrity (remember to haggle, ruby or no ruby) and pack it back home.
The fourth course would befibercraft. Traditional Mexican baskets will be on the sidewalks or in hole-in-the-wall shops. Stop by for your treat. If you have space in your luggage, pick one up. There are two clear uses for these – show-off in your living room, use for daily chores.
If you aren’t full yet, go for the vanilla figures and musical instruments. They are very original, you may not be able to master one, but the effort will be worthwhile.
You can make a dessert out of hand-blown glass items, toys, hats made from palm leaves. Maybe we will talk about dinner some other time. Veracruz is multi-cuisine!
Mexican Flan
Ingredients:
- Caramel:
- 3/4 cup Granulated Sugar
- Touch of lemon or lime juice
- 1 3/4 cup Condensed Milk
- 1 cup Whole milk
- 1 tbsp Cornstarch
- 3 whole eggs
- 3 egg yolks
- Vanilla paste to taste
- Touch of salt to taste
- 1 cup Media Crema
Filling:
Directions:
Caramel:
Heat a pan on low heat. Add sugar and increase heat to high. Add a touch of lemon or lime juice to the sugar. This helps keep it from crystallizing. Do not stir until sugar turns an amber color. Gently stir occasionally. Cook for about 5 minutes. Remove from heat and pour the caramel into the bottom of the dish that will be used to bake the flan. The bottom of the dish should be completely covered with 1/4 inch of caramel.
Filling:
Preheat oven to 350°F. Blend all ingredients except the Media Crema in a blender for about 5 seconds on high speed. Add the Media Crema and blend on high for 2 to 4 seconds. Excessive blending will create air bubbles, which gives the custard an unappealing appearance. Pour the mixture in the prepared dish with the caramel. Create a cold water bath for the dish in a wide sheet pan. Set the custard dish in the bath and bake until custard sets, generally between 35 and 45 minutes. Once set, remove from the bath and place in the refrigerator. Let the flan set overnight for best results.
To release the flan from the dish, run a knife along the edge of the dish to break the seal of the flan with the side of the dish. Place the bottom of the dish in hot water for about 10 seconds. Place the platter that you wish to serve the flan with, topside down onto the flan. Invert the flan onto the platter. Shake or gently tap the top of the dish to release the flan.
Mexican Gelatina Recipe
A real Mexican Fiesta is never complete without gelatina mexicana. At any birthday, family gathering, graduation, or whatever the occasion, you will always find Mexican gelatina!
Ingredients:
- 2 or more different flavored D’GARI gelatin packs (I like strawberry and lime)
- 1 small can of Media Crema
- 1 can of evaporated milk
- 1 package of non-flavored gelatin
- Sugar to taste (~1 cup)
Directions:
Prepare the D’GARI gelatin as normal. (Note that you must use D’GARI gelatin or an equivalent and not regular “JELLO” gelatin. I tried to make this recipe with regular “JELLO” gelatin and my cubes disintegrated when I added the milk mixture. You can normally buy the D’GARI gelatin in any Mexican Foods Store.) Congeal them in a shallow pan. Poured into the pan, the gelatin should not be more than about an inch thick. Once the gelatins are congealed, cut them into one inch cubes and place them together in the dish that they will be served in. It works best to pour half of each flavor at a time so that the colors mix well. A glass bowl works great!
Place the evaporated milk, media crema, and sugar in a food processor or blender and blend for approximately 1 minute. Heat a cup and a half of water (not boiling). Stir the non-flavored gelatin in the water and then pour into the blended mixture. Do not mix the mixture with the gelatin cubes, simply pour the mixture over the top and let it drain down through the gelatin. I like to leave some of the cubes sticking out of the milk mixture for an added festive touch. Refrigerate. The Mexican Gelatina will be ready to serve when completely congealed.
Guacamole
Authentic guacamole is a fantastic side dish that will splendidly compliment many of your Mexican entrés!
Ingredients:
- 2 Avocados*
- 1 tablespoon lime or lemon juice
- 1 small, minced red onion
- 1/8 cup finely chopped cilantro
- 1 seeded and chopped jalapeno or serreno chilis
- 1/2 teaspoon kosher salt
- 1 small and seeded, diced tomato (optional)
Directions:
Peel the avocados. Place the avocados, onions, cilantro, chili, lime juice, and salt in a mixing bowl. Use a fork to mash and mix the ingredients. Serve or cover immediately. The guacamole will turn a deep brownish green if left exposed to air and will appear unfit to eat. Therefore, you should place the plastic wrap directly onto the guacamole to avoid oxidation.
For added color and flavor sprinkle the chopped tomato on top just before serving. You may serve with homemade tortilla chips or a variety of other Mexican dishes.
*The key to excellent guacamole is the ripeness of the avocados. They should be slightly firm. If you gently squeeze them you should feel the avocados give just a little. If they give in too much then they are over ripe and should not be used. And if they don’t give at all or just barely, then they are not ripe enough and should be stored in the refrigerator until a later date. It takes a few squeezes to really get the hang of it, but you’ll get it!
Mexican Cornbread
Ingredients:
- ¼ teaspoon salt
- 4 teaspoons baking powder
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 full tablespoon shortening
- 1 cup melted butter
- 1 cup sugar
- 4 eggs
- 1 15 ounce can cream-style corn
- 1 cup shredded Monterrey Jack cheese
- 2 seeded, chopped jalapeños (optional)
Directions:
Preheat oven to 300 degrees F. Place a full tablespoon of shortening a medium size iron skillet and preheat in the oven. Mix together the dry ingredients: cornmeal, flour, baking powder, and salt. In another bowl, beat the sugar and butter together in a large mixing bowl. Continue beating and add one egg at a time to the mixture. Mix in corn, cheese, and jalapeños if desired. Stir the dry mixture into the wet mixture. Remove the iron skillet from the oven. Carefully tilt the skillet from one side to the other so that the shortening will completely cover the bottom and edges of the skillet. If there is excess melted shortening, pour it into the prepared mixture and stir. Pour the completed mixture into the prepared baking pan. Bake for 45 minutes to an hour. The top of the cornbread should begin to crack when ready. Invert onto a platter and serve warm.
Mexican Empanadas
When my daughter returned from Mexico, Mexican empanadas was one of the first Mexican recipes she taught me. And I saw why after my first bite…They are absolutely delicious!
Ingredients:
- 2 cups Masa Harina
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 package queso fresco cheese
- lukewarm water
- cooking oil or lard
- Pico de Gallo (optional)
Directions:
You may use pre-ground masa harina or homemade masa from the homemade corn tortilla recipe. You can purchase masa harina in most all Latin food stores and in some major supermarkets. Mix the dry ingredients, masa harina, flour, and salt together in a medium-size mixing bowl. Add a small amount of lukewarm water and stir with a fork. Keep adding water until a dough forms. Let the dough set for about 5 to 10 minutes.
Pre-heat the cooking oil or lard on medium high.
You will need two pieces of plastic to place between the tortilla press. Plastic shopping bags or zip-top bags work excellent. Cut the two pieces of plastic just larger than the tortilla press.
Form a golfball size ball with approximately 1.5 ounces of the masa dough. Place the ball in the tortilla press between the two pieces of plastic in the center. Slightly flatten the ball into a small patty.
Press until the masa fills most of the tortilla press. Remove the top sheet of plastic.
Crumble the queso fresco cheese and add it to one side of the flatted masa. Do not put any around the rim of the flattened masa. This is important in order to make a seal so that the cheese does not escape when frying. While still attached to the bottom plastic, fold the side of the flattened masa without cheese over the side containing the cheese. Lightly press the edges to seal the empanada.
Remove the plastic from the empanada by inverting it into your hand. Carefully peel off the plastic.
Place the empanada carefully into the hot oil. Be sure that the empanadas do not touch while frying, which could cause them to stick together and lose the cheese. Instead of flipping the empanadas, many Mexican women use a spoon to splash them on top with hot oil while cooking. Cook each empanada a few minutes until golden brown and slightly crispy. Remove from oil and place on a paper towel in a plate to remove excess oil.
You may wish to sprinkle Pico de Gallo and queso fresco (as seen in picture) on top of the empanadas for added color and flavor! Serve hot!
Variations:
Mexican empanadas are highly versatile. They can be topped with Pico de Gallo , Salsa Picante , Salsa Verde , or a Mexican salad mix which usually includes shredded lettuce, diced tomatoes, guacamole, and sour cream. Not only are the toppings versatile, but the stuffing is as well. Many people add shredded fish or shredded chicken to the queso fresco.
Mexican Rice
Ingredients:
- 8 oz. of rice
- Clove of garlic
- 1 small slice of onion
- 1 Knorr Suiza cube
- 2 tomatoes
- Cold water
- Vegetable oil
- Salt
- 8 oz. of veggie mix (carrots, green peas, corn, green beans)
Directions:
Blend the tomatoes, Knorr Suiza cube, clove of garlic and slice of onion with 2 cups of water.
Fry the rice with the oil until it becomes brown. On low heat, pour the tomato mix on the rice, and add one tea spoon of salt and the veggies. When the liquid has evaporated, add just enough cold water to cover the rice. Let the water evaporate, and then, add a little more. Cover the pan until the rice is ready. Serve hot.
Receta de Arroz Mexicano
Ingredientes:
- 8 oz. de arroz
- Un diente de ajo
- 1 rebanada de cebolla
- 1 cuadrito de Knorr Suiza
- 2 tomates
- Agua Fria
- Aceite Vegetal
- Sal
- 8 oz. mezcla de vegetales (zanahorias, chicaros, maiz, ejotes)
Instruciones:
Mezcle 2 tomates, un cubo de Knorr Suiza, un diente de ajo y una rebanada de cebolla con dos tazas de agua en la licuadora.
Fría el arroz con el aceite hasta que se ponga de color café y después ponga la estufa a fuego lento. Vacíe la salsa de tomate en el arroz y ponga una cucharadita de sal con los vegetales. Cuando la salsa de tomate se evapore agregue un poco de agua fría al arroz. Deje que el agua se evapore y agrege otro poco de agua fría al arroz. Tápelo hasta que se cosa.