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Day of the Dead

Image from Paul and Jill on Flickr

Every year, on November 1st (All Saints Day) and 2nd (All Souls Day), something unique takes place in many areas of Mexico: Día de los Muertos or Day of the Dead. This eerie sounding festival is Mexico’s celebration for when dead relatives, both young and old, are allowed to return to the mortal world for two days. Spirits come down and walk among the living, sampling earthly treats and joining in the festival.

Its similar to our Halloween, however instead of scary goblins and blood curdling monsters, the Mexicans welcome back the spirits of their families with the delicious smell of food in the air, tasty candies decorated like skulls, and lighted candles to guide them home again. Day of the dead is symbolised by skulls and skeletons (the Nahua speaking peoples of pre-columbian Mexico saw the skull as a symbol of life – not death.) which appear in abundance around this time in both shops and homes. Families and friends will gather together at the gravestones of loved ones where they will tell stories remembering them and engage in sprucing up the gravesite, decorating it with flowers, setting out and enjoying a picnic whilst paying respects to the deceased whenever they arrive! The meals prepared for these picnics are sumptuous, usually featuring meat dishes in spicy sauces and chocolate beverages. Because of this warm social environment, the colorful setting, and the abundance of food, drink and good company, the festival continues to be one of the most important in the Mexican calendar and is warmly embraced around the world.

The original celebration can be traced to the many Mesoamerican native traditions such as the Aztec festival presided over by the “Lady of the Dead” which was dedicated to children and the dead. In the Aztec calendar, this ritual fell roughly at the end of the Gregorian month of July and the beginning of August, but after the Spanish failed to eradicate the tradition post conquering Mexico the Spanish priests moved the event so that it coincided with the Christian holiday of All Saints Day (Halloween) This was a vain effort to transform the observance from a non-religious event to a Christian celebration. The result is that Mexicans now celebrate the day of the dead during the first two days of November, rather than at the beginning of summer.

Mexicans do not fear death they recognize it, embrace it, mock it and even defy it through this tradition!

Watch this space for some of our special Day of the Dead recipes leading up to our celebrations for this festival.

Wahacos > History & Heritage > News > Wahacos

Inspired by Mexico – Malcolm Lowry

Our friend Jimena Gorraez – Belmar who works for the cultural minister for Mexico in London, is going to be updating us on Mexican culture in London and around the world with a few guest blogs. Mexican culture is taking over the London scene with so many exciting things to look forward to… Moctezuma at the British Museum now open, The Latin Film Festival, Gabriel Orozco exhibition at Tate Modern (coming soon apparently), and visits from some legendary Mexican chefs such as Monica Patino and Diana Kennedy.

Today Jimena is talking about Malcolm Lowry, the British poet and novelist most famous for his novel, Under the Volcano that he wrote while living in Mexico.

Little is known about the fascination that Mexico caused on some of Britain’s most important 20th century writers. The country was a magnet for those seeking a little bit more than an adventure but somehow ended finding a piece of heaven on earth.

This is precisely what happened to Malcolm Lowry whose centenary is celebrated from 24 September at the BlueCoat Arts Centre (www.thebluecoat.org.uk) in Liverpool. The programme will include a special section on his Mexico years which proved crucial in his life and literary career.

Malcolm Lowry went to Mexico in 1936 after spending some time the psychiatric ward of Bellevue Hospital in New York City. In an attempt to save his marriage to the famous French actress Jan Gabrial, the couple moved to the city of Cuernavaca. The marriage did not last long and Lowry was left alone in Mexico.

However, the city became the setting of his masterpiece Under the Volcano, also considered one of the greatest novels of the 20-century. In Cuernavaca, Lowry found the perfect landscapes for his groundbreaking novel.

Under the Volcano tells the story of Geoffrey Firmin, a British Consul posted to the small town of Quauhnauhuac (easily recognised as Cuernavaca) and his experiences during the Day of the Dead in 1938.

Later on, he moved to the beautiful city of Oaxaca where his alcohol problems aggravated to the point that rumour has it that Lowry forgot the first draft of his manuscript in bar. Luckily for us readers he got it back pretty quick.

Although living a turbulent and difficult life, it is undeniable that Lowry’s years in Mexico proved to be the most creative of his career. An author that did not published much in life but who left an invaluable legacy for literature lovers and who saw in Mexico a true source of inspiration.

Malcolm Lowry

www.thebluecoat.org.uk

Food & Drink > Food & Drink > Pairings > Food & Drink > Supplier Articles > Wahacos

Wine Training at Bibendum (Guest post)

We went to Bibendum Wine to enjoy one of the many perks of our job – wine training! Dan from Bibendum has written a post about the day, including a video where our very own Pedro and Robin describe a fantastic addition to our list:

It’s probably not your average common or garden wine. “Oh yeah, I’ll have your Cabernet/Zin/Barbera/Petite Sirah blend from Baja California please” is not a phrase you’re likely to hear down the local pub. But that is the point of it – this wine is so unique! Estapor Venir is a voluptuous, sinful and downright sexy wine that burst all over your tastebuds like spicy, fruity depth charge. But it’s not something that many diners will have heard about before they sit down so education is key.

Last week Bibendum was very excited to welcome Wahaca staff into our office for a day of wine training. Amanda and Liz took the guys through all the wines on the list, with one eye on the menu and possible food matches. The Estapor Venir has just gone onto the Wahaca wine list and is rich and packed with red and black fruit and hints of chocolate. I think it would work well with a hearty, meaty dish like Pork Pibil or Mole. It has good fruit sweetness which means that it can stand up to chilli and spicier dishes. But don’t listen to me! Why don’t you listen to what the Wahaca guys thought?

Not only is it a great wine that celebrates Mexican produce, but it also has a great story. Produced using sustainable viticulture in the Guadalupe Valley in Baja California, Winemaker Hugo d’Acosta favours Zinfandel and Grenache which are particularly well adapted to the climate and need little intervention. With minimum use of chemicals and only natural fertilisers the vines are encouraged to form long roots and in some vineyards no irrigation is needed at all.

At the “Escuelita” winery, where Estapor is produced, Hugo has set up a non-profit winemaking school. His aim is to promote small-scale winemaking in the area by educating local people about winemaking traditions and teaching them winemaking skills, thereby providing a means of supporting themselves. Built on the site of a former olive oil production plant Hugo and Alejandro have tried to set an example by their own recycling. They have made extensive use of old bed and boxsprings, barrels, wine bottles, vineyard poles, irrigation hoses and plastic bottles by turning these into an art form. Old PET bottles are heated and pressed into layers to use as insulation in the walls and ceilings of new buildings. In time there are plans to make use of solar energy.

And if you’d like to hear what one of the wine trade’s most respected tasters had to say about it, here’s a quick interview with Steven Spurrier (of Decanter Magazine) at our Winestock Festival last year.

Thanks Dan, we’re looking forward to the next training already and look out for Estapor Venir on the menu.

Food & Drink > Food & Drink > Pairings

Pairings

We love the way whisky pairs with cheese and chocolate can pair with wine… so we’re going to explore the different ways that Mexican food can pair with tequila, beer, wine, music, art and all sorts of other themes. It’s going to be a lot of fun. If you’ve got an idea, let us know.