Xochipilli : A Force of Nature

Yaoehecatl, dancer (1), historian, writer, instructor, lecturer, and Primera Palabra o Jefe del Calpulli Metzcualo-Tonalyeztli (First Word or Chief) of the Calpulli (2) Metzcualo-Tonalyeztli (3) has recently published some material which places Xochipilli into the “force of nature” category from the indigenous point of view of the Mexica. The work “Xochipilli y San Juan Bautista. El sincretismo del Solsticio de Verano” (4) equates the current … Continue reading Xochipilli : A Force of Nature

Puches : Part 2 : Puches or Puchas?

Cover Image : Puchas from the Panadería La Purisima De Silao in Guanajuato, Mexico My last Post (1) was borne from a readers comment regarding tequesquite. Tequesquite is a natural mineral salt that has been used in Mexico since pre-Hispanic times (mainly as a culinary ingredient/food seasoning). It was mentioned in an historical document from 1844 that was a list of ingredients, and their costs, … Continue reading Puches : Part 2 : Puches or Puchas?

Puches

Cover Image via Commonwealth of Social Services (Sierra Norte de Madrid) I received some interesting feedback on the Post Tequesquite from an independent historian in New Mexico (1) who noted that tequesquite was listed in a document from 1844 (2) that listed it as an ingredient in a dish called “puches”. The document was part of a folio regarding a 16th of September (3) celebration … Continue reading Puches

Xochipilli : Intoxicating Scent.

Cover image : cacaloxochitl (Nahuatl raven – flower)(Plumeria rubra) or the Frangipani tree. This tree was highly prized in Aztec society. It was planted in the gardens of the elite classes of society and, amongst the Maya, plumeria was associated with deities representing life force and fertility. The flowers became strongly connected with a wide range of expressions of female sexuality (Zumbroich 2013). Intoxication need … Continue reading Xochipilli : Intoxicating Scent.

Quelites in Old Texts

In this case the text in question is Nuevo Cocinero Mejicano (1) En Forma De Diccionario (1888) Mejico or Mexico? and why? See the link to David Bowles etymological journey in the website references. See also my earlier Post : Origins of the words Aztec and Mexico I stumbled across this text purely by luck. In response to a readers comments regarding tequesquite (1) being … Continue reading Quelites in Old Texts

Unknown Porophyllum : Zacapapaloquilitl.

zacatl (1) Principal English Translation: grasses, such as hay, used for fodder for animals (loaned to Spanish as zacate) (Cline 1986) dry grass, hay, straw, weeds, zacate (Lockhart 2001) zacate (from náhuatl zacatl.) m. (Costa Rica, El Salvador, Philippines, Guatemala, Honduras, Mexico, Nicaragua) : Herb, pasture, forage (2) the name zacate is a derivative of Nahuatl zacatl, denoting certain grasses, especially a short pasture-grass (Watson … Continue reading Unknown Porophyllum : Zacapapaloquilitl.

Papaloquelite : Chaoacocopin

Chaoacocopin has been previously noted as one of the common names of Papaloquelite (Porophyllum macrocephalum) (1). I have come across this plant in an old text and would like to delve a little more deeply into this particular pore leaf (P.macrocephalum is most definitely my favourite pore leaf so far. I am however waiting to get the chance to grow some of the narrow leaved … Continue reading Papaloquelite : Chaoacocopin

Green Rice : Arroz Verde

When you think of rice in Mexican cuisine it is often as rice, beans and tortillas. Rice beans and tortillas is often the only food available to the poorest (financially speaking) people in México (1). Rice (Oryza sativa) is considered to have reached the New World via two main means. Initially it was introduced by Spanish colonists through the port of Vera Cruz, probably in … Continue reading Green Rice : Arroz Verde

Prehispanic Veganismo – The Tlaltequeada

A tlaltequeada is a kind of vegetable based rissole (1) typically made with vegetables, fruits, flowers and seeds. It is the perfect example of a quilitl (quelite) based dish and it could be argued that it is representative of a vegetable based cuisine as it would have been practised by prehispanic Mesoamericans. rissoles are what an Australian might call meat patties that include some grated … Continue reading Prehispanic Veganismo – The Tlaltequeada