By Luis Gasca
For its second season, Louie’s Jazz Club will be presenting World-class jazz artists. The first series starts on Wednesday, January 9, and continues nightly through Saturday, January 12. Our 2019 lineup features trumpet master Luis Gasca, plus Jorge Estrada, one of Mexico’s top piano artists, and from Cozumel, Silver Smith on alto sax and congas (tantric sax).
The second series is Friday and Saturday, January 25 – 26. This lineup, direct from Cuba, brings Gabriel Hernández (Buena Vista Social Club, Roy Hargrove, Cubanismo, Arturo Sandoval). Gabriel’s trio includes the Flores Brothers, Adrian on upright bass and Diego on drums. Our featured singer is Andy Gamon from San Antonio, Texas (Richie Cole, West Side Horns).
By Deborah Van Hoewyk
A “gentler, kinder” legacy of the conquistadores and their cochinos (see article elsewhere in this issue) is the fond memories any number of Mexican food bloggers have of Mexican “Piggy Cookies.” Usually called marranitos, full name marranitos de piloncillo, they’re also known as cochinitos, puerquitos, lechoncitos, chanchitos, or cerditos. They seem to show up in central and northern Mexico, as well as in Mexican bakeries in Texas, and were first mentioned in print in an 1875 English-language book about Mexico. Continue reading Mexican Piggy Cookies
By Deborah Van Hoewyk
You can’t say no to the Queen, right? When the Spanish monarchs Isabella I of Castile and her hubby Ferdinand II of Aragon decided to bankroll Christopher Columbus in 1492, 1493, 1498, and 1502, it was Isabella who strongly suggested that Columbus take eight Iberian pigs (Sus mediterraneus) on the 1493 voyage, along with 1,500 men and women to settle the island of Hispaniola (now Haiti and the Dominican Republic). Other pigs that arrived on Spanish ships were Celtic (Sus celticus) and Asian (Sus vittatus). Over time, they produced a genotype called the Mexican hairless pig, or sometimes the Creole hairless pig, which is believed to look pretty much like the pigs that arrived with Columbus. Continue reading The Conquest of Mexico . . . by Pigs???
By Julie Etra
The peccary, also known as javelina, jabelina, and jabalí in Spanish, is a medium-sized hoofed mammal resembling a pig, but in fact is no longer related (they separated maybe 40 million years ago) to domesticated or European pigs gone wild, like the razorbacks hunted across the southern United States. Members of Tayassuidae family, peccaries range from the southwestern United States down through Mexico to Central and northern South America. They are usually about 2 – 4 feet (90 – 130 cm) long, and, when full-grown, can weigh from 45 – 90 (20 – 40 kg) pounds. Their hooves, depending on species, can have more than two toes, although the middle two digits are always used for walking. They have coarse hair or bristles and tusk-like canine teeth that they can rub together to make a chattering sound that warns off predators – jungle cats, boa constrictors, and humans among them. Continue reading Wild Peccaries of Mexico, Central, and South America
By Sheryl Novak
Be they snowbirds or year-rounder ex-pats, Northerners who make their homes in Huatulco can be taken aback at how hard the climate, especially the sun and salt air, is on their furniture. Upholstered furniture and cushion covers can deteriorate at an alarming rate. Continue reading Oops, Did Your Sofa Cover Get a Bit Tatty Over the Summer?
By Carole Reedy
The flavor of any country or region undeniably revolves around its unique characteristics, one of the most essential being its cuisine. Not only is Mexico’s cuisine distinct from those of its neighbors, but the essence of the cuisine varies from state to state within the country. Continue reading This Little Piggy Went To Market: The Story of Cochinita Pibil
By Nigel Pitman
If you have ever spent any time in the bars and hotels of Huatulco, you will almost certainly have heard the unique singing voice of Gabrielle Guzmán. For the last five years “Gabz” has been one of the most popular singers in town as a solo artist, duet or with the bands Criminal Minds and the Funking Bros. Renowned for both her powerful singing voice and energetic performance, she has often been dubbed “tiny Tina Turner.” It is a well-deserved epithet and people seeing her perform for the first time are often amazed that such a voice can come from a diminutive frame. Continue reading Finding Your Voice
By Deborah Van Hoewyk
One of Huatulco’s most fun events is the annual carnival put on by The Bacaanda Foundation (El Sueño Zapoteco) to raise funds for its work with the rural schools in the areas surrounding the tourist development of Huatulco. (Another fun event is Blues on the Beach, see elsewhere in this issue.) The carnival is called the “Dream Festival” because Bacaanda’s mission is to help children in rural villages achieve their dreams. Continue reading Annual Dream Festival for Rural Schools ―Mark Your Calendar for Saturday, January 26
By Kary Vannice
In Mexico, 21,000+ people are currently waiting for an organ transplant. Eighty percent will die waiting. In the United States, 20 people a day die awaiting a transplant. Canadians in need of organs face a similar fate, made worse due to a very low donor rate in that country. Continue reading Xenotransplantation
By Marcia Chaiken and Jan Chaiken
Pig products are a major ingredient in many traditional Mexican dishes. Tlayudas and frijoles refritos are made with lard, as are many other popular dishes. Pozole is usually made with pork. Charros often have diced bacon. And then of course there are many recipes calling for jamon (ham). But observant Jews and Muslims and other people originally from the Middle East are prohibited from eating pork products. Continue reading The Prohibited Pig