The here and now... and what and why

Complacency is a trap. At least that’s what I was thinking when I up and left the comfort of a Yankee prep school gig, where I taught music, amongst other things, for 28 years. There was also that life long career as a composer, musician and artist.

First, it was a year in St. Thomas, USVI, working as a reporter and shooting photography and then, a year in San Agustin Etla, Oaxaca, Mexico.
Time passed.
More time passed and a year back in the Athens of America followed by a hasty return to Oaxaca where it is all happening.
A couple of years in San Sebastian Etla and now, just down the road in San Pablo Etla. Life is good.

Click on an image to see it larger.
For additional photography please visit my flickr page.
You can find my music on Jango (World & latin - Worldbeat) and at iTunes and most online stores.
¡Soy consciente de todas las tradiciones del Internet!
If you are coming to Oaxaca, please contact me for tours or advice.

Santo Domingo

Santo Domingo
The view from Corazon del Pueblo

The hereafter re me

My photo
Oaxaca, Oaxaca, Mexico
Musician, photographer, videographer, reporter, ex-officio teacher, now attempting to be a world traveler

Friday, November 1, 2019

Muertos - Tamales in Teotitlan del Valle

It just doesn't get any better than this.  Muertos is such a special time and one of the highlights for us each year is getting to savor the remarkable tamales in Teotitlan del Valle.  Emilia Gonzales and her daughter-in-law, Virginia, get up at 3AM and make 250 of these beauties. 
Wrapped in fresh corn leaves and filled with a velvety masa and chicken and mole amarillo.... absolutely sublime. They are made only for this special day as dictated by tradition and it is an honor and blessing to share the day and the food with them, our Oaxacan family.  Tomorrow, it's back for her mole negro and if you have read this blog, you will know I think hers is the best in the universe.
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3 comments:

Unknown said...

looks like the tamales are made with banana leaves not corn.I really preferr the banana leaves! Rico! Pat

November 1, 2019 at 7:33 PM
Shannon said...

Not banana leaves, they are made with fresh hoja de milpa.

November 1, 2019 at 7:51 PM
Christopher Stowens said...

Shannon is right. You may like the banana leave ones, but have you ever had these with fresh corn leaves?

November 1, 2019 at 7:54 PM

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