Sun-Starved

Our Vitamin-D deficient adventures in Seattle (and elsewhere)

The Talavera Adventures

One thing I enjoy very much from my friend Ruth, is that she is always willing to ask for a good adventure.  

Yesterday, we went to El Parían, a famous local craft market in Puebla. We were looking at Talavera pottery to get gifts for friends and loved ones (photo #1). After going to several Talavera shops and buying some beautiful, passionately blue, yellow and green kitchen accessories, we entered in a gallery-like shop. Talavera Armando (photo #2). Ruth was interested in getting information about custom made pieces. She not only got that, but she also got Mr. Mario Muñoz, the supervisor, to walk us to their factory half a block away and give us a tour. 

We were first showed the minerals used as dyes (photo #3). Then, how pieces look after being shaped and cooked in the oven. They look great when naked! (photo #4). 

The process begins with the pisado de barro (clay is softened by dancing, bare feet). Pieces like plates or chargers are layed down on a bed of brick (photo #5). I didn't know bricks are excellent for moisture absorption. These pieces have to be in a room where sun doesn't shine in (but not dark) because the clay would crack otherwise. 

The artisan in charge of shaping the pieces at this factory makes between 50 to 80 a day. He works on a pottery wheel still operated manually (but with his feet, of course). He spends hours sitting down, skating on the bottom of the wheel (photos #6 and #7). Once they leave his hands, pieces are placed to dry for a few days. 

We were also showed a Tahona, a well-like structure that is used to grind the rocks that will later turn into clay (photo #11). It was operated by horses. No longer a part of the process, they keep it in their patio (all covered in Talavera tiles) as a memento.

The last step of the process is the oven. At this place, they use a gas oven (photo #8). It is a matter of timing. The demand is large. But before that, and with the vibrant colors obtained from crushed minerals and water  (photos #9 and #10) these pieces will be beautified by specialized painters. Patient strokes will caress the pieces and leave curvy blotches on them (photos #12, #13 and #14).

Pots and cups and lids and vases look beautiful before being cooked. Some will survive a second visit to the oven after being retouched (photos #15 and #16).

Famous scenes on tiles are also very popular in this art (#17). 

From custom made plates to a whole set of china (photos #18 and #19), choosing a Talavera piece can be a task requiring hours of strolling though shelves and display tables. The price range can be from 25 pesos (about $2) to 10,000 pesos (about $800) or more. I am terrible at math. For accurate calculations, the conversion is 12.50 pesos per dollar.

Talavera Armando is one of the five Talavera pottery factories in Puebla to have Certificación de Orígen (Certification of Origin to document the authenticity of a Mexican product). This form of art has the number four certification (photo #20).  Tequila has the number one, and Michoacán wood the number three, just to mention two important 100% Mexican products. 

One of Ryan's dearest dreams is to have a Poblana style kitchen, covered in Talavera. I agree. Give me that, and those huge gas ranges that cover a 5-feet long counter. And of course, pots and pots of Mole Poblano.

Talavera Armando, Galería Barroca (make sure you ask for a tour): 7 Oriente No. 8, Int. 7. Phone: 232-78-28. 

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Filed under  //   Art   Mexico   Photography   Pottery   Puebla   Talavera  

My student Braulio's brilliant self-portrait.

This photo, a self-portrait taken by my student Braulio, almost made me cry in critique yesterday. Lines, shapes, forms, rule of thirds, team work, patience, love for photography and perserverance, all shine here. I'm so glad all these concepts came out of my mouth directly to this very talented little gentleman's heart. Because this photo is pure heart.

I'll let it speak for itself.

(Click here for more information about Aver School's workshop and here to follow the school on Twitter)

 

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Filed under  //   Aver School   Mexico   Photography  

Comida Poblana...they joys of eating with your hands and your heart!

Disclaimer: not all these dishes had been consumed by me. I have been tempted, though. Some of these were consumed by my two Aver School colleagues, one of them vegan (Mexico it's been pretty easy on his preferences) and the other one is on a "vegan challenge" while we are here. So...more pork for me!

Enjoy, please.

1. Papas Jimmy. One of the most charming things in Puebla are the tienditas or small shops and tiny restaurants, some of them with just a deep fryer and a display for the goods. Jimmy's shop is like this. We got crispy, intensely fried—but not too greasy—chips with salsa botanera and lime. If you ask me...yes, I licked my fingers.

2. Cremita. Almost the same as a natilla in Venezuela (custard). This one was light, low on sugar (which I prefer). When I put it down for the photo, I noticed the words Beso de Angel (Angel's Kiss) and got a complimentary taste on what is on the next photo.

3. Beso de Angel is a yogurt based fruit ice-cream. Got the list of berries in it but so fast, I am positive I will miss one (strawberry and...yes.) Topped with cheerful sprinkles. It was fresh, just a little tart and with a perfectly balanced sweetness.

4. Huitlacoches (black fungal culinary delicacy (Ustilago Maydis) vs. smut). I didn't have it this time but did back in September.  

It's hard to describe the flavor of Huitlacoches. It's earth and corn, almost a masculine flavor, so complimentary to corn tortillas or fried dough it stuns. Mexican food has always been about explosive, colorful but familiar flavors to me. Huitlacoches came as something entirely new and as breath taking as that chilito that you didn't expect to end up in your mouth but did.

These were served at a street food stand that sells Molotes (fried corn dough with a variety of fillings, my pick was veggie tinga and pollo), Taquitos, Flautas and Pelonas (sandwiches made with a variety of fillings on a deep fried bun like pan del sal, bolillo, etc). 

5. Beef Taquitos. Instead of my nose stuck to the display, it was my lens. Had one with salsa roja and crema.

6. Beef Taquito with crema and salsa roja, on previously used plate (by me, of course). Great "dessert" for me!

7. REAL Agua de Jamaica (Hibiscus). What a difference real sugar makes...

8. Papas Bravas. Slightly fried "fresh potatoes"—as our waiter said to us—with salsa botanera

9. Vegan Molote with veggie Tinga, a filling usually made with chicken or meat (not the case, of course), roughly chopped and cooked tomatoes, onions, garlic and an array of different chiles. This was my colleague's lunch.

I don't think I have to say happiness is getting comfortable in my heart here in Puebla. I am eating my way through one of my favorite cuisines, with my hands most of the time and on the street (always using common sense, of course). All this eating wanderlust is accompanied by teaching photography to the best students a teacher could ask for. 

I am blessed. Más mañana, amigos.


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Filed under  //   Aver School   Mexican food   Mexico   Photography   Puebla  

24 hours of food in Puebla

In order of appearance (but not deliciousness):

1. Tamalitos. The yellow one is rajas con queso. Rajas were made with Poblano peppers and tomatoes. Pink one is a dessert tamal, filled with sliced peach.

2. Tlayoyos filled with faba beans.

3. Hibiscus flavored water (Agua de Jamaica). Not a fan, thank you Splenda
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4. She made my lunch today! She was making gorditas at the living room of her house. 

5. Gorditas with beans, cheese, salsa and onions. They were made with blue corn.  

6. Back to the morning, this was breakfast today. Home made. Taquitos con queso fresco, avocado and home made salsa. Second one on the right has rajas.

7. Mini-banana. They are firm, sweet and last two or three bites.

I love Mexican gastronomy. More soon.

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Filed under  //   Mexican food   Mexico   Puebla