Thursday, March 31, 2011
White Graduation Dress
Discrimination ", forgetfulness or ignorance?
Dear readers / writers, I put this link just to see that this website "American Stories" does not mention any writer in his catalog. The writers are invisible in the literary world?
http://cuentos-latinoamericanos.com/
this page does not exist in a reference to email, so I decided to write this post. Sometimes I wonder if it will not be have a blog too sectarian "women who write" but every day I am convinced of the need to disseminate the literature written by women, consecrated or not, because obviously we find it hard to conquer a space. We will do as many writers of the past and get a male pseudonym? Circle and watch over him? So the writers think? This constant denial given at conferences, anthologies of short stories, websites, should be matched. We do not know Will occupy positions of power? We believe people who write, at most anthologies of narrators appear, editions of writers such as that at one time edited The Nation but always a section of the literary group "masculine." Consideration should be given if we are not guilty of this delay, if we are not waiting for approval from them, the writers, who never arrives. Is to think, no? 
Dear readers / writers, I put this link just to see that this website "American Stories" does not mention any writer in his catalog. The writers are invisible in the literary world? http://cuentos-latinoamericanos.com/
this page does not exist in a reference to email, so I decided to write this post. Sometimes I wonder if it will not be have a blog too sectarian "women who write" but every day I am convinced of the need to disseminate the literature written by women, consecrated or not, because obviously we find it hard to conquer a space. We will do as many writers of the past and get a male pseudonym? Circle and watch over him? So the writers think? This constant denial given at conferences, anthologies of short stories, websites, should be matched. We do not know Will occupy positions of power? We believe people who write, at most anthologies of narrators appear, editions of writers such as that at one time edited The Nation but always a section of the literary group "masculine." Consideration should be given if we are not guilty of this delay, if we are not waiting for approval from them, the writers, who never arrives. Is to think, no?
Monday, March 28, 2011
Online Virtual Games Where You Can Get Pregnant
alternative Directions
The projection of the lake region of Pátzcuaro, its artisans and small producers who set the tone for a healthier diet, in the process of sustainability, is the essence of the Great Alternative Fair in the Magic Garden Arocutin called , on the banks of the lake.
In line with the new spaces are emerging in different parts of the country, driven by a concerned civil society, encourage producers to trade decent, fair, healthy, mark a new vision of the local economy and consumption responsible, this event aims to promote natural products, made and produced in this region where Quiroga Basque footprint is still felt in the inheritance of ancestral villages marked by trades.
About 40 small local producers have teamed up to direct sales of items such as honey, fruit jam, bread, tortillas, fruits, vegetables, dairy, most of them natural.
also offer homemade food, crafts, recycled products, sale of ornamental and medicinal plants, compost and vermicompost, natural cosmetics, herbal remedies, art exhibition, live music, dancing, workshops for children and adults. To craft beer, made by Belgian residents in Morelia, looks good cold one posts, under the trees.
Everything looks pretty unrealistic, but it is difficult to avoid this utopia, which enables, even at times, to barter, although it is not official market dynamics. The road from Patzcuaro is an anticipation of a leisurely Sunday, surprises and discoveries, to play the market and the shop in the most honest sense of the term, recovering the necessary dialogue with the seller, which is not in any case other than we offer what your garden and your heart occur.
"Take them, three for 10, but Take 4. Avocados are natural, I bring the garden of my house, do not use any chemicals, nothing to produce artificial, "says a young man who also sells crafts made with orange peels. His speech is making it clear that is one of the new promoters of a different lifestyle, the next generation of Slow Food.
alternative at this fair, says Maxime Kieffer, one of the organizers, promotes and presents an alternative lifestyle, it promotes respect for ecology and environmental care. There are ways and traditional methods for the care of natural resources not because they are old are not efficient. It is a point where not only are products of excellent quality Michoacan, but also at a great price. In addition, visitors enjoy a pleasant stay in a place full of vegetation. Families can purchase their goods and keep in touch with nature.
Children are some of the most enthusiastic promoters of space, also distinguished by a secretive but powerful aura focused teaching respect for the environment and consumption of natural foods. Some have already brought the information entered thus testify and declare about conservation and care of water and earth, others are imbued in the workshops and games aimed at opening their senses about the importance of awareness organic.
aromas mark the steps, not only for fresh tortillas made, or fresh bread, cereal with pompous notes are also accents of herbs, rosemary and basil, to encourage them into our culinary accessories.
Kieffer notes that this event does not use disposable plastic products, thus avoiding the generation of waste, and waste products to be produced is arriving subsequently used for composting and avoiding contamination of soil and water with disposable plastic. 
The projection of the lake region of Pátzcuaro, its artisans and small producers who set the tone for a healthier diet, in the process of sustainability, is the essence of the Great Alternative Fair in the Magic Garden Arocutin called , on the banks of the lake. In line with the new spaces are emerging in different parts of the country, driven by a concerned civil society, encourage producers to trade decent, fair, healthy, mark a new vision of the local economy and consumption responsible, this event aims to promote natural products, made and produced in this region where Quiroga Basque footprint is still felt in the inheritance of ancestral villages marked by trades.
About 40 small local producers have teamed up to direct sales of items such as honey, fruit jam, bread, tortillas, fruits, vegetables, dairy, most of them natural.
also offer homemade food, crafts, recycled products, sale of ornamental and medicinal plants, compost and vermicompost, natural cosmetics, herbal remedies, art exhibition, live music, dancing, workshops for children and adults. To craft beer, made by Belgian residents in Morelia, looks good cold one posts, under the trees.
Everything looks pretty unrealistic, but it is difficult to avoid this utopia, which enables, even at times, to barter, although it is not official market dynamics. The road from Patzcuaro is an anticipation of a leisurely Sunday, surprises and discoveries, to play the market and the shop in the most honest sense of the term, recovering the necessary dialogue with the seller, which is not in any case other than we offer what your garden and your heart occur.
"Take them, three for 10, but Take 4. Avocados are natural, I bring the garden of my house, do not use any chemicals, nothing to produce artificial, "says a young man who also sells crafts made with orange peels. His speech is making it clear that is one of the new promoters of a different lifestyle, the next generation of Slow Food.
alternative at this fair, says Maxime Kieffer, one of the organizers, promotes and presents an alternative lifestyle, it promotes respect for ecology and environmental care. There are ways and traditional methods for the care of natural resources not because they are old are not efficient. It is a point where not only are products of excellent quality Michoacan, but also at a great price. In addition, visitors enjoy a pleasant stay in a place full of vegetation. Families can purchase their goods and keep in touch with nature.
Children are some of the most enthusiastic promoters of space, also distinguished by a secretive but powerful aura focused teaching respect for the environment and consumption of natural foods. Some have already brought the information entered thus testify and declare about conservation and care of water and earth, others are imbued in the workshops and games aimed at opening their senses about the importance of awareness organic.
aromas mark the steps, not only for fresh tortillas made, or fresh bread, cereal with pompous notes are also accents of herbs, rosemary and basil, to encourage them into our culinary accessories.
Kieffer notes that this event does not use disposable plastic products, thus avoiding the generation of waste, and waste products to be produced is arriving subsequently used for composting and avoiding contamination of soil and water with disposable plastic.
Wednesday, March 23, 2011
Darth Vader Facemask Tomlinson
Drawings and Poems, Leticia Paolantonio
We're peeling the scales
Prejudice
Ideas shares greatness Large
Debts to the Bank and society
debts with some awareness
That can be our
We let go of the skin
past words
uncontrollable injuries
pacts
Partnerships
waste bags
For we do not want to re- -re-re
Soon we were naked
And creak flies around
ladder then look at the lint
That depends on the vacuum threatening
That was just empty
And
naked and hesitant and denials
We wonder by the hard core
Of all that was
Addressing the risk of choosing
Walking and falling
Although hurt
Although involving Unexpected consequences
Even if it means resignified
And be other
Little by little other Go
If the windows are a filter
If any window is a filter once
And if that means we do not see
reality but by ghosts
that help us all
All
more representative
accept Easy
What happens when
O Vos
I
decided to have a walk in the park
And watch us from the other side?
Building
That pile as barricades
As retaining walls
As fear
possibilities By themselves
That
following appearances bridges constructions showing decisions
Worldviews
modes do, see and understand
bits of life that hurt
that show cracks and dried roots
Talking of the past and the desire
That is why there
Quietitas and changing all the You pay time
continue to grow or collapse
In a moment or another or another
And maybe that's why
Threatened by the promise of continued failure
elected to continue fearing
And keep drawing bridges
Leticia
Paolantonio:
University Professor of Visual Arts, the National School of Fine Arts Prilidiano Pueyrredón and IUNA.
Throughout his career, he taught in various formal educational institutions (in the primary, secondary and university). Participates in various art projects in different cultural spaces and coordinates the workshop Violeta. Artist, exhibited in several shows and won awards in different competitions in painting, printmaking and photography. Illustrated and is coordinator of frivolous magazine illustration.
To read more about Leticia: Building
Make room
We're peeling the scales
Prejudice
Ideas shares greatness Large
Debts to the Bank and society
debts with some awareness
That can be our
We let go of the skin
past words
uncontrollable injuries
pacts
Partnerships
waste bags
For we do not want to re- -re-re
Soon we were naked
And creak flies around
ladder then look at the lint
That depends on the vacuum threatening
That was just empty
And
naked and hesitant and denials
We wonder by the hard core
Of all that was
;
Crossing
Addressing the risk of choosing
Walking and falling
Although hurt
Although involving Unexpected consequences
Even if it means resignified
And be other
Little by little other Go
Realities
If the windows are a filter
If any window is a filter once
And if that means we do not see
reality but by ghosts
that help us all
All
more representative
accept Easy
What happens when
O Vos
I
decided to have a walk in the park
And watch us from the other side?
Building
Building
That pile as barricades
As retaining walls
As fear
possibilities By themselves
That
following appearances bridges constructions showing decisions
Worldviews
modes do, see and understand
bits of life that hurt
that show cracks and dried roots
Talking of the past and the desire
That is why there
Quietitas and changing all the You pay time
continue to grow or collapse
In a moment or another or another
And maybe that's why
Threatened by the promise of continued failure
elected to continue fearing
And keep drawing bridges
Leticia
Paolantonio:
University Professor of Visual Arts, the National School of Fine Arts Prilidiano Pueyrredón and IUNA.
Throughout his career, he taught in various formal educational institutions (in the primary, secondary and university). Participates in various art projects in different cultural spaces and coordinates the workshop Violeta. Artist, exhibited in several shows and won awards in different competitions in painting, printmaking and photography. Illustrated and is coordinator of frivolous magazine illustration.
To read more about Leticia: Building
Tuesday, March 22, 2011
Marinade For Deer Sirloin Roast
Silvia Bernardini and Summit
Figure Indispensable in the development of the Slow Food movement in our country, the Italian researcher Silvia Bernardini has worked extensively in promoting this philosophy first in San Miguel de Allende, Guanajuato, and for some time in the port of Veracruz, as well as from L'invito a restaurant, and in promoting and publicizing the work of artisan producers throughout the state, highlighted not only biodiversity but also in the work of food artisans who continue the traditions and offer wonderful choices on the issue of supply from natural and organic products.
Following Tajin Summit today Silvia Bernardini gives us his thoughts on the subject.
"The spectacle of Tajin Summit grows each year in the traditional sense as a bulwark for the protection of traditions, not only in the region of three hearts, but today of all tangible and intangible cultural recognized by UNESCO in this nation.
"For the first time the theme park of the archaeological zone has enlarged its manifestations with the invitation to traditional groups throughout Mexico.
Thus you can see the flights of Papantla Totonac alongside the dancers who represent the indigenous cultures of Michoacan, Coahuila, Chiapas, each participating with their music and their wonderful and unique costumes.
What amazes more a European is the explosion of colors that characterize this country: bright colors, happy and bearers of good humor.
"Coming to this country several years ago I wanted to ask where the Mexicans get the idea of \u200b\u200busing color in a way that characterizes so hard.
"It was only years after walking in the desert in spring, I realized that desert flowers are the inspiration for so much variety. Probably the nature adapted for the few animals able to guarantee the reproduction of plants, could not avoid to stand in as many as fluorescent flowers highlighted with violence in the monochrome of the arid land.
"El Tajin this year reflects the diversity of the artists who came to Veracruz land across the country the very complexity of colors, traditions, customs seal on the history of this wonderful variety Mexico mysterious.
"The summit takes place in two separate sections: a tour the archaeological site where the pyramids come to life with a light show and sound that aims to recreate in the viewer the same atmosphere the ancestors living during their ritual ceremonies.
"On the other hand develops a five-acre park, set to grow by another five that are still used today (as I said the state secretary of Tourism, Leticia Perlasca), where all the niches that characterize indigenous cultures, languages, crafts, costumes, customs, dances and its uniqueness.
"In the niches are recreated activities ethnicity as the cotton to make the blanket, in another fabric dyeing, and then the vanilla, and more.
"When you get to the niche of aromas and flavors, then it is amazing. Guided subtle chef Pepe Ochoa the traditional local cooks have honed their traditional smelting techniques with the wisdom of the specific study to achieve a perfection of flavors and fragrances that make cooking a mystical experience. And actually begins, the Totonac cook with wood and do not use any food that is healthy and natural provenance. In the belief of the Totonac Gods feed on the food at the time you're cooking, to all the fumes that rise from the pan.
"The griddles are made of mud: large trays supported on wood. The only fat used is lard, which is much more healthy for any oil other than olive oil.
"Pepe Ochoa led me in the tasting of specialties that had never been tested in another part of Mexico, as bocoles, gorditas filled with string cheese or sausage with a light dough that stays crunchy in its outer shell and melts in the mouth biting. tamales are something else ladle very special in banana leaves, flavored with pork in a non-spicy red sauce mixed with a light corn puree, is a bit like a cream with pieces of meat and, incidentally, is eaten with a spoon.
"There is much more that should be mentioned, but one thing in particular that can not be left out: it is a corn tepache. Toast the corn in the pan with no fat. Then ground by hand and placed in a pot with water and brown sugar to rest under the shade of a palm. Ochoa tells me that previously required a hole in the ground and bury the pot in the middle so it does not warm up much. Once the corn releases its fragrance, cool and serve. The liquid gives an immediate feeling of freshness.
"In short, better to be in El Tajin because it's really a unique experience to 360 degrees.
I would also make a small consideration. I think the situation of the Summit should be repeated at least twice a year: four days are certainly not sufficient to generate the economic input that could lift the whole area, giving a global tourist profile.
"And always in the context of strong economic growth and secure I have to highlight the organizers throughout the summit there is no documentation in a language other than English, which makes me think they still manage to leave a restricted view, which is the same one that brings to Veracruz only national tourism.
"Now that Mexico is on the front pages of all the press in the world thanks to recognition by Unesco, it is essential that the focus of the campaign of cultural events this weight out of the confines National to invite a much broader participation media and tourism, to recognize the identity of this wonderful country.
Free Pinewood Derby Templates 2010
Viviana Ayilef Samantha
(1981, lives Trelew)
Arts
poetic poetry comes later. Before
are the eternal companions
eyes of children, extended trips
by men,
, among the shadows,
about their bodies, their stories
other.
And the word-always-will follow:
before rain, go. Living
migrating between more foreign own:
absences,
in the spoils.
Because if it comes, though late
, every word will
only to calm down. Before
thirst.
Earlier
life.
Wrongful Life
aloscuro
drums not hail me.
patriotic speeches will not now.
do not come to live, not to fund my death.
no breeze came to surface that no bronze
push me sponsor me.
knew of silence and deceit, I have known heart
moaning.
compose my songs in their gardens autumn
with blood and sealed.
And then:
agonizing light from rivers, storm water
urgent drinking
heart beats while pushing
-pagan dances dances-
bother
not taste their air my breath.
not reap the earth.
not sleep in peace. Neither will calm your thirst
centuries.
I greet the moon and winter.
eat the soles of your senses.
never asked permission.
The vast territories are
fire that I burn /
that
reborn and no waiting.
New children
The noble face of a new child
erupts as colors, green iris
arches,
refractions of light.
explodes as full
with clever ways willows,
than-happy-
revolt, Galileo.
's face New
a noble child back for the blue barrels in the nap
air and flies into the distance, to people with bakers
winter.
child's face for a new man
restores
warships, wounds, many absences
:
social gaps.
man's face
a child can never shine again, heal pain,
drink spring water, water
smiles tell stories or create
-never.
The new kids are free to walk
face the wind with all the sun that covers
chasing their shadows
towards evening of the glance
adult who will become
only later.
Poem for Resistance
The child that I was not entered
Capital Street
or martyrdom or wet
brillojos-of-sadness.
had his paper boat and once
words hurt your body.
The other boy-boy himself, "
had songs and poems.
rainwater to drink, Mom and Dad
in the storm
arms, caresses.
old man today
looks into the mirror, and laughs. Finish this poem
and tends
a world full of words the child
waiting boat
save him from oblivion. 
(1981, lives Trelew)
Arts
poetic poetry comes later. Before
are the eternal companions
eyes of children, extended trips
by men,
, among the shadows,
about their bodies, their stories
other.
And the word-always-will follow:
before rain, go. Living
migrating between more foreign own:
absences,
in the spoils.
Because if it comes, though late
, every word will
only to calm down. Before
thirst.
Earlier
life.
Wrongful Life
aloscuro
drums not hail me.
patriotic speeches will not now.
do not come to live, not to fund my death.
no breeze came to surface that no bronze
push me sponsor me.
knew of silence and deceit, I have known heart
moaning.
compose my songs in their gardens autumn
with blood and sealed.
And then:
agonizing light from rivers, storm water
urgent drinking
heart beats while pushing
-pagan dances dances-
bother
not taste their air my breath.
not reap the earth.
not sleep in peace. Neither will calm your thirst
centuries.
I greet the moon and winter.
eat the soles of your senses.
never asked permission.
The vast territories are
fire that I burn /
that
reborn and no waiting.
New children
The noble face of a new child
erupts as colors, green iris
arches,
refractions of light.
explodes as full
with clever ways willows,
than-happy-
revolt, Galileo.
's face New
a noble child back for the blue barrels in the nap
air and flies into the distance, to people with bakers
winter.
child's face for a new man
restores
warships, wounds, many absences
:
social gaps.
man's face
a child can never shine again, heal pain,
drink spring water, water
smiles tell stories or create
-never.
The new kids are free to walk
face the wind with all the sun that covers
chasing their shadows
towards evening of the glance
adult who will become
only later.
Poem for Resistance
The child that I was not entered
Capital Street
or martyrdom or wet
brillojos-of-sadness.
had his paper boat and once
words hurt your body.
The other boy-boy himself, "
had songs and poems.
rainwater to drink, Mom and Dad
in the storm
arms, caresses.
old man today
looks into the mirror, and laughs. Finish this poem
and tends
a world full of words the child
waiting boat
save him from oblivion.
Wednesday, March 16, 2011
Make Pinhole Camera Pringles
Tajin Mexico to see what fishing
Now that speaks both culinary heritage, it is impossible to lose sight in this picture the work of peasants, small farmers, the Mexican countryside and the urgent need of rescue. But what happens to our seas? With this wonderfully rich food for centuries, inexplicably, have left unnoticed, becoming, yes, in the country of obesity and diabetes? The sea and the countryside have many answers in this sense. 
Now that speaks both culinary heritage, it is impossible to lose sight in this picture the work of peasants, small farmers, the Mexican countryside and the urgent need of rescue. But what happens to our seas? With this wonderfully rich food for centuries, inexplicably, have left unnoticed, becoming, yes, in the country of obesity and diabetes? The sea and the countryside have many answers in this sense. Not to forget that there is another part of the world that does not lose sight of the marine heritage, lake, aquifer generally, the Slow Food organization announces eco gastronomic returning to Genoa fairground, 27 to May 30, Slow Fish , the biennial international exhibition reaches its fifth edition dedicated to the world of fisheries and aquatic ecosystems. Elisa
Virgillito, press spokeswoman for Slow Food, says that through conventions, meetings, laboratories and tasting are facing issues related to sustainable production and consumption of fish responsibly.
"Slow Fish is organized by the Administration Liguria Regional and Slow Food supported by the Fondazione Carige, the Provincial Administration of Genoa, the Chamber of Commerce and the Municipality of Genoa, "he says. Highlight
that appears online today from page www.slowfish.it , portal in Italian, English, French and English, with news from the 2011 edition. There is a section devoted to deepen the international Slow Fish campaign, launched by Slow Food after the 2009 edition. The campaign aims to inform consumers, promote good fish, clean and fair and facilitate meetings between those involved in sustainable fisheries.
"The focus of Slow Fish 2011 is Fisherfolk: another endangered species. After an edition (of 2009) dedicated to fish, this year the spotlight is focused on men . The fair is organized by a path of memory: the fishing was like, what cultures affected, what were the opportunities, problems, skills, and inshore fishing as it is, how it has modernized, how it relates to the world and how it has been penalized by globalization.
"It is very rich with the narrative section Market, where you can find fresh fish and canned oil, spices, salt, seaweed and derivatives. All exhibitors, Italian and international, agree not to use preservatives and no artificial flavors and sell bluefin tuna, swordfish, shark and salmon, endangered species. Also in the market are the Presidium of the sea concrete examples of how fishermen can live in harmony with the ecosystem, preserving aquatic life and furthering their own work through the supply of fresh and processed fish quality, "stresses .
added that the two itineraries in the area organized Slow Food Education, aimed at the general public and school groups, allow released by one side the sea and its inhabitants, techniques and fishing times, through the direct testimony of the fishermen, on the other, the suggestion to choose the best fish, to read labels and make culinary preparations, because the wise teachings of the cooks.
"Cooks play a key role in consumer education. Therefore, you first show at Slow Fish the Alliance Inn, where a dozen chefs of Italian and international network proposed dishes Slow Food. The return of Water Workshops, information and deepening moments and, as in all Slow Food events, guided tastings of Taste Workshops and the great chefs of the Theatre of Taste .
"But culture is also practiced in the table, and so are the Inns del Mar, the Street Kitchens and Snacks (a) Mar to discover the culinary delights of the most varied territories in combination with wines enoteca, "says . Slow Fish 2011
out for the first time in the halls of the Fair of Genoa to occupy prestigious venues of the city center with lectures and meetings are open to deepening groups, organized in collaboration with the Festival of Science .
The event continues with systemic approach to reduce the environmental impact a path already initiated by the Slow Food Salone del Gusto 2006. The goal is a specific commitment in each of the activities at the fair: from the choice of assembly materials to the transportation of recyclable goods, from waste management to water use and energy.
Monday, March 14, 2011
Scavenge Stereo Receiver
Am preserved if you retain?
Nor is it a surprise. In addition to the strong involvement of civil society in Michoacan is making about this Meeting and the future of traditional cuisine, unquestionable basis of the record that led to Mexican cuisine to be recognized by UNESCO as a World Heritage Site, the view of the Conservatory of Mexican Food Culture can not miss this regard that gave stability and continuity in their work history.
And then the confusion is that information back to the appointment, it seemed that social models mingled with Purhepecha
tamale cake, the atápakuas and the moles of Oaxaca, the vision has once again focused on need to take this scheme of life and livelihood base of Michoacan to new and larger studies to effective rescue of our culinary values, starting of course with the recovery of agriculture and its products, something which still do not see a revealing phrase, despite the president's speech on the topic of tourism and the inclusion of food in this activity. Dice
Sectur Michoacán, the institution headed by Dr. Genovevo Figueroa Zamudio, in a statement a few days ago that "in the interest of continuing the work of assessment, dissemination and preservation of traditional heritage cooking, Michoacán participated in the First Planning Meeting of the Conservatory of Mexican Food Culture. " Juan
Bosco Castro García, director de Promoción de Sectur Michoacán y promotor convencido del tema socio-culinario, participó en este foro dirigido a la definición de principios, objetivos, órganos consultivos y formas de asociación, así como funciones y atribuciones de los miembros integrantes del Conservatorio.
“Se habló del proyecto de conformación de un Plan Nacional Gastronómico, mencionado en otra oportunidad en el Claustro de Sor Juana, que contempla un plan de trabajo para la promoción y divulgación de la culinaria tradicional en el ámbito nacional e internacional.
“La titular del Conservatorio, Gloria López Morales, realizó la presentación activities and projects, and the main concepts in the record of the traditional Mexican cuisine that is inscribed on the World Heritage List of UNESCO, "the statement said.
adds that on the record, the case of meetings of Michoacán traditional cooks, make up the proposed pilot scheme to be implemented in other regions of the country, being a forum to meet annually traditional cooks develop activities that promote the visibility of their culinary skills, boost community development and promote the dissemination of ancestral knowledge.
I refer specifically to the official information discharged because will be very interesting to watch is made with precision of these points, projecting into reality, stocks, sustainability for cooks Michoacan, for farmers, for service providers.
"This year's Encounters Traditional Michoacán Cooks reached its eighth edition and according to the Conservatory, the Model Michoacano speaks of the need to halt the deterioration of the food culture and take steps to preserve the customs most significant address challenges that threaten to distort it or make it disappear.
"In this first meeting of the Conservatory, issues such as: education, training, transmission of knowledge and materials that promote the inclusion of traditional culinary tours in the broader community of gastronomic activity of the country.
"As regards the disclosure of Mexican cuisine, presented a program of activities and forums including Europe (Germany), Asia (China and Japan), America (U.S. and Canada) and South America ( Argentina). These works will be carried out jointly with the participation of the Conservatorio in Culinary Culture of Mexico, who heads the chef Alicia Gironella "cites the report. 
Nor is it a surprise. In addition to the strong involvement of civil society in Michoacan is making about this Meeting and the future of traditional cuisine, unquestionable basis of the record that led to Mexican cuisine to be recognized by UNESCO as a World Heritage Site, the view of the Conservatory of Mexican Food Culture can not miss this regard that gave stability and continuity in their work history.
And then the confusion is that information back to the appointment, it seemed that social models mingled with Purhepecha
tamale cake, the atápakuas and the moles of Oaxaca, the vision has once again focused on need to take this scheme of life and livelihood base of Michoacan to new and larger studies to effective rescue of our culinary values, starting of course with the recovery of agriculture and its products, something which still do not see a revealing phrase, despite the president's speech on the topic of tourism and the inclusion of food in this activity. Dice Sectur Michoacán, the institution headed by Dr. Genovevo Figueroa Zamudio, in a statement a few days ago that "in the interest of continuing the work of assessment, dissemination and preservation of traditional heritage cooking, Michoacán participated in the First Planning Meeting of the Conservatory of Mexican Food Culture. " Juan
Bosco Castro García, director de Promoción de Sectur Michoacán y promotor convencido del tema socio-culinario, participó en este foro dirigido a la definición de principios, objetivos, órganos consultivos y formas de asociación, así como funciones y atribuciones de los miembros integrantes del Conservatorio.
“Se habló del proyecto de conformación de un Plan Nacional Gastronómico, mencionado en otra oportunidad en el Claustro de Sor Juana, que contempla un plan de trabajo para la promoción y divulgación de la culinaria tradicional en el ámbito nacional e internacional.
“La titular del Conservatorio, Gloria López Morales, realizó la presentación activities and projects, and the main concepts in the record of the traditional Mexican cuisine that is inscribed on the World Heritage List of UNESCO, "the statement said.
adds that on the record, the case of meetings of Michoacán traditional cooks, make up the proposed pilot scheme to be implemented in other regions of the country, being a forum to meet annually traditional cooks develop activities that promote the visibility of their culinary skills, boost community development and promote the dissemination of ancestral knowledge.
I refer specifically to the official information discharged because will be very interesting to watch is made with precision of these points, projecting into reality, stocks, sustainability for cooks Michoacan, for farmers, for service providers.
"This year's Encounters Traditional Michoacán Cooks reached its eighth edition and according to the Conservatory, the Model Michoacano speaks of the need to halt the deterioration of the food culture and take steps to preserve the customs most significant address challenges that threaten to distort it or make it disappear.
"In this first meeting of the Conservatory, issues such as: education, training, transmission of knowledge and materials that promote the inclusion of traditional culinary tours in the broader community of gastronomic activity of the country.
"As regards the disclosure of Mexican cuisine, presented a program of activities and forums including Europe (Germany), Asia (China and Japan), America (U.S. and Canada) and South America ( Argentina). These works will be carried out jointly with the participation of the Conservatorio in Culinary Culture of Mexico, who heads the chef Alicia Gironella "cites the report.
Friday, March 11, 2011
How Long Does Glandular Fever Rash Last
@ yuriyedmundo
The diffusion of food culture from a perspective that encompasses social ties, political and even emotional, is one of the most significant contributions of researchers Yuri de Gortari and Edmundo Escamilla. 
The diffusion of food culture from a perspective that encompasses social ties, political and even emotional, is one of the most significant contributions of researchers Yuri de Gortari and Edmundo Escamilla.
Through various communication channels have launched more than a decade an important role in awareness of our culinary heritage, which not only implies knowledge and elucidate the cultural complexity inherent in our power along different periods of our life as a country, but above all recognized and accepted in all these dishes, all 
these flavors and aromas that are part of everyday life, our memories and our pictures childhood and adolescence.
are the signs of identity, personal and collective, that are searched and retrieved in the scales of the mothers and grandmothers, in the spices and seasonings of the celebrations and everyday: in the soup noodles restored the spirit after school hours, the mole de olla with special dedication to our birthdays or beans with avocado leaves that mark all an evocation of good times around the table.
"It touched us all be descendants of Morelos, Iturbide or Hidalgo, but certainly more anonymous ancestors played an important role in defining our country. That's something we understand and what we can be proud of. We achieve the same recognition through our meals.
"It is gratifying, for example, when the student turns cuisine not only the view of French chefs or cooks cutting edge, but when it is recognized primarily in the dishes of his grandmother, perhaps clumsy, presented in a very rudimentary, but above all are the expression of a family history, anecdotes, of joys and sorrows, of passages that are intertwined with our report as a nation, "said Edmundo Escamilla.
"So why not think about what we teach eat? Family traditions, anecdotes, family stories, their struggles, efforts and achievements in short the identity and pride of being. This, too, is contained in what we learned to eat Why did not teach it to our loved ones: a new generation? Our history, our elders, we ourselves are its roots. We can not deny.
"We were born and grew convinced of the value of Mexican culture. Every step we have taken in our academic, professional and as individuals, deepens and enriches the love we have for our history, our culture. "
Both in their now famous lectures at the Castle Chapultepec, and in its interventions in the Time weekly Nacional, Yuri and Edmundo have prompted us to taste, to savor them without restraint, the morsels of our national history. Is walking in aisles and between fires in the history of the people and characters, also offers the opportunity to understand a little more as a country, such as culture, as a people. We put the freshly made tortillas and dishes of clay suitable provision for the issue with hunger and taste of Mexican identity
still hopes to point the dish. To make matters worse, the good and the best, that wonderful relationship between our history through the details of our food has already become an export product. The talks, tastings and Edmundo Yuri product is already a year has his international season in Asia and Europe.
Rapporteurs of the culinary world by nature, strong critics of media language that seeks only to show off and the invention of cooks and communications specialists to "reinvent" the tradition, the Day of the Dead or Candlemas, as if history would "reinvent", Yuri and Edmundo have opened a new chapter in its outreach work from joining social networks.
have no taste to enjoy them on Facebook, but its presence on twitter and gives us enough material to enjoy your knowledge and learn a little more of the subtleties, secrets, gossip and timing of this alternate history, the senses, which borders the passages of the official history of Mexico and the world.
I invite you to enjoy this new approach to these great researchers and historians via twitter. Can follow them at @ yuriyedmundo. To show what they can find, I leave this passage, obviously edited for easier reading in this way.
* There are two moments in the history of humanity in the human diet is transformed and enriched. The ancient Roman empire, with their conquests, fish has a sea to another, from Persia arrives variety of products, including chicken and prunes. It also strengthens the spice route, which declined in the Middle Ages. For spices the Romans formed an essential part of their food, but also used to flavor their palaces with them.
* A curious fact is that Nero after killing his wife Poppaea kicks sent his palace flavored with cinnamon.
* Another moment in the history of mankind that transforms and enriches the world cuisine is the discovery of America. According to stories, Hernán Cortés to Charles V sent a sample of the products of land Americans, among whom was the beans.
* The Emperor Charles V sent to Pope Clement VII of these beans, which gave to Pietro Valeriano, Italian scientist, some seeds. Pietro Valeriano, who was at home when planted in Lamon, popular culture.
* happened in Lamon, population of the region of Veneto. Hence the name has taken one of the most popular beans grown in Italy: Lamon beans.
* In the Roman Empire already consumed a type of bean, only one type of bean, which reached from Africa, then we found a vacuum. There was even a utensil used formerly peculiar in Rome for slow cooking beans.
not subsequently found evidence of this grain is consumed, until they reached American products.
Monday, March 7, 2011
Christina Aguilera Old Perfume
The gait of Chiapas, Michoacan
"Meet me at Aromas and flavors," she told the chef Patricia Quintana in a brief meeting at the last conference at the Universidad Panamericana on Mexican cuisine and Intangible Heritage of Humanity.
few days ago, in fact, I have received information about the new edition of this tour, cultural and culinary in his past versions has opened the eyes of many local and foreign journalists the immense legacy that protects in kitchens of various parts of the Republic, forming a unique map of experiences and tips to enjoy our country in all its fullness of dishes and ingredients.
There is still much work to formalize in this huge patient has taken some time Paty, among other things, that employers and officials of the tourism and gastronomic collate this amount of days after going in search of food treasures Mexico to chart an effective or more effective paths to national aromas and flavors. The wisdom and experiences forged in these trips are craving for and many of the formerly occupied facilities visited a distinctive "Aromas and flavors, or to guide such a name off some of the roads of Mexico, targeting routes such as those already advised the Baja California Wine Route, for example.
However it is clear that the work undertaken by Patricia Quintana has been solid and fruitful. Symbol of national cuisine, the chef and superb Izote Rapporteur of the everyday stories of regional cuisines, as well as we shown in his various books, that everyone has their favorites, is a loving teacher school life essences of the nuances of the seasons.
In recent months I have had the opportunity to meet with her two culinary events can reflect the vitality that boils in the regions of the country, and which she has been a motivating intelligent. One was at the recent Gourmet Festival of Puerto Vallarta-Riviera Nayarit, where the pair of its unquestionable role of celebrity in the kitchen, Paty apostolate was an enthusiastic student of gastronomy nayaritas to recognize and acknowledge the immense wealth that we possess and do a reading from him not only as a recipe, but rather as a sign of identity, a cosmogony, a dialogue with nature and its deities, as well as society itself, past and present. With a rapt audience, we enjoyed his image ethereal soft symbol of feminine strength, expressing the people of Tepic the unique value of the dishes of Mexico, synonymous with a complex culture, believing in its values, fueled by its history.
Women of strength, women of ideas, eloquent conversationalist with the spirits that come, dance and rejoice every day in the family fires, in paranguas Purépecha, as I also appreciate during his visit to the Seventh Meeting of Traditional Cooks, where live together for a weekend to appreciate the legacy and the news of the ladies in the lake region of Patzcuaro and Uruapan area: from Tzintuztzan to Patzcuaro, Patzcuaro to Morelia, a derroteo anecdotes and nibble it knows Paty recover in a "stew" of words, assessments, notes, to its readers, guests and friends, know always cherish and appreciate.
comes as a new stage of "Aromas and flavors." Mexico has to thank people like Patricia Quintana this effort and persistence to make our kitchen the center of a universe expanding beyond our borders, capable of surprising things in his life would never have imagined the wealth, science, wisdom are stored in the kitchens of the people. Clearly it is time to learn, live, drinking and eating of knowledge, but above all the persistence of women as Paty, do not get tired of "eating us" every day. 
"Meet me at Aromas and flavors," she told the chef Patricia Quintana in a brief meeting at the last conference at the Universidad Panamericana on Mexican cuisine and Intangible Heritage of Humanity. few days ago, in fact, I have received information about the new edition of this tour, cultural and culinary in his past versions has opened the eyes of many local and foreign journalists the immense legacy that protects in kitchens of various parts of the Republic, forming a unique map of experiences and tips to enjoy our country in all its fullness of dishes and ingredients.
There is still much work to formalize in this huge patient has taken some time Paty, among other things, that employers and officials of the tourism and gastronomic collate this amount of days after going in search of food treasures Mexico to chart an effective or more effective paths to national aromas and flavors. The wisdom and experiences forged in these trips are craving for and many of the formerly occupied facilities visited a distinctive "Aromas and flavors, or to guide such a name off some of the roads of Mexico, targeting routes such as those already advised the Baja California Wine Route, for example.
However it is clear that the work undertaken by Patricia Quintana has been solid and fruitful. Symbol of national cuisine, the chef and superb Izote Rapporteur of the everyday stories of regional cuisines, as well as we shown in his various books, that everyone has their favorites, is a loving teacher school life essences of the nuances of the seasons.
In recent months I have had the opportunity to meet with her two culinary events can reflect the vitality that boils in the regions of the country, and which she has been a motivating intelligent. One was at the recent Gourmet Festival of Puerto Vallarta-Riviera Nayarit, where the pair of its unquestionable role of celebrity in the kitchen, Paty apostolate was an enthusiastic student of gastronomy nayaritas to recognize and acknowledge the immense wealth that we possess and do a reading from him not only as a recipe, but rather as a sign of identity, a cosmogony, a dialogue with nature and its deities, as well as society itself, past and present. With a rapt audience, we enjoyed his image ethereal soft symbol of feminine strength, expressing the people of Tepic the unique value of the dishes of Mexico, synonymous with a complex culture, believing in its values, fueled by its history.
Women of strength, women of ideas, eloquent conversationalist with the spirits that come, dance and rejoice every day in the family fires, in paranguas Purépecha, as I also appreciate during his visit to the Seventh Meeting of Traditional Cooks, where live together for a weekend to appreciate the legacy and the news of the ladies in the lake region of Patzcuaro and Uruapan area: from Tzintuztzan to Patzcuaro, Patzcuaro to Morelia, a derroteo anecdotes and nibble it knows Paty recover in a "stew" of words, assessments, notes, to its readers, guests and friends, know always cherish and appreciate.
comes as a new stage of "Aromas and flavors." Mexico has to thank people like Patricia Quintana this effort and persistence to make our kitchen the center of a universe expanding beyond our borders, capable of surprising things in his life would never have imagined the wealth, science, wisdom are stored in the kitchens of the people. Clearly it is time to learn, live, drinking and eating of knowledge, but above all the persistence of women as Paty, do not get tired of "eating us" every day.
Friday, March 4, 2011
Hollywood Bowl Middlebrook
Paty, nonstop
"When I went to school, I thought this to be a chef had to do with molecular gastronomy and get on TV. Now I realize that is one of the best ways to learn about the culture of Mexico, to do something for my country, "said a young student of gastronomy with voice stifled, choked, after hearing the experiences of the young chef Chiapas Marta Zepeda, Earth and Sky Restaurant in San Cristobal de las Casas. 
"When I went to school, I thought this to be a chef had to do with molecular gastronomy and get on TV. Now I realize that is one of the best ways to learn about the culture of Mexico, to do something for my country, "said a young student of gastronomy with voice stifled, choked, after hearing the experiences of the young chef Chiapas Marta Zepeda, Earth and Sky Restaurant in San Cristobal de las Casas.
As part of his recent visit to the capital of Michoacán, the chef Zepeda gave a talk to students at the College Culinary Morelia to share some of their professional experiences and his work as head of the Earth and Sky family institution that has become the bastion of rescue and dissemination of the traditional flavors of the region, Today is rotated according to contemporary trends and imagination of a young talented, innovative, well proud of their roots.
Maybe San Cristobal de las Casas is not yet part of the tourist destinations of the country's most important culinary, apparently, but when figures such as Enrique Olvera and Mikel Alonso, or as many as the very Michel Bras make a stop at Earth and Sky to test the culinary expressions from the job queue of Marta and traditional cooks, it means that there is a great reason to turn the visit to that town for inclusion in the national culinary agenda.
sensitive There are differences in the history of the flavors of Michoacán and Chiapas, or at least San Cristobal de las Casas. While in the case of Michoacán, and especially its lake region, the Indian cuisine has a fundamental weight in defining the current scheme, the traditional cuisine of Chiapas city refers more to the contributions and events generated by the English and migration subsequent foreign as in the case of France and Germany, among others.
However, the ability to link stories, experiences, flavors and adventures is anchored precisely in those identities. Apart from the statements and declarations, now Morelia and San Cristobal de las Casas have a partnership led by the task of cooking, and headed by Chef Lucero Soto, LU, and Marta Zepeda, Earth and Sky, in addition to the invaluable support Chef Joaquin Bonilla, director of Culinary School of Morelia. Samples
dining in both cities, lectures, tastings, as well as the participation of Marta Zepeda as guest chef at the next Boca Morelia festival in 2011, are part of the activities under this twinning fincado foremost in the interest of creating links in this process of re-understanding of the values \u200b\u200bof regional cuisines.
Beyond deservedly won national awards, Marta's talk to the students, made clear the importance of preparedness and the value of developing personal projects, well defined, for sustainability and momentum local economies. In the case of Marta, the proposed degree in licensure CESSA focused on the recovery of superb property to the definition of boutique hotel with integration a restaurant to give out to all that cultural baggage "Gourmet is not only for their academic training, but mainly by the accumulated knowledge and guarded by the family tradition.
As Martha says, the current definition of Earth and Heaven as a place of regional cuisine and author comes precisely from this reassessment of the origins, customs and family recipes, as well as the assessment strategic local ingredients as part of a personal and collective identity.
That is unthinkable that at a time when the issue of Mexican cuisine is part of the agenda national tourism, and figures like Martha out of her kitchen to spread that local wealth, there are groups that promote the idea of \u200b\u200bending the ancient market in San Cristobal de las Casas, or are aligned in the position to reduce crop landraces in the region, under the banner of "seed corn to sow misery."
You do not need the large national conferences for these twinning partnerships are replica, adding to this, as in this case, strengthening links across academic institutions, and the interference of proactive movements, such as For Slow Food. Words such as those of the young student make clear Morelia that these efforts are well worth it.
Wednesday, March 2, 2011
Chesty Cough With Sob
San Blas, a carnival
This 5 March, the Port of San Blas, Riviera Nayarit, starts its carnival celebrations with the procession, the burning and reading of the will of temper, to continue over the next four days dance party advertising and entertainment, in the full spirit of the carnival.
The occasion provides the opportunity once again to enjoy one of the most beautiful and enigmatic of the Mexican Pacific, full of stories and anecdotes, marked by fates ranging from the ancient customs to the notes of the song Maná enshrining in popular tastes a world of ghosts, voices, memories, images of nature that can only be treated when
contemp the ocean and the majestic panorama of the port making the revolt from the ancient fortress that was proud bastion of the English empire.
San Blas could not understand without that wonderful racket that goes beyond the atmosphere, the voices of its inhabitants, the unexpected madness of their birds, true cultural heritage and tourism in the region, celebrating the rictus of dawn, while childish one delivery to jogging, while the true celebration of life comes packed with a sea breeze, with the parsimonious set of waves, the slow walk of the old streets that suggest the paths of other times, other mornings, other carnival masks and loves fugitives.
impossible not to surrender to the charm of this town planned with crayons, since you can just turn to sea for a glimpse of the idyllic and intangible microcosm from which the Aztecs launched the perfect mercadológica epic journey to Tenochtitlan. San Blas
is timeless, arrested in a picture with no ending date for exploiting the splendor of the coast that effectively stain hands, senses, with an unusual green, bombastic, sometimes just a blur by patches fog or, more frequently, of smoke, while the screams of children remind us of the wonder of children's games in the evening.
San Blas is a land of festivity and adventure, marine cooking that tastes superb ceviche, in line with beer incomparable Pacific and the drinks timely hint of roots: glowing and painful, provocative and prickly, and souls router provocative dreams. And how can you not love, why not indulge in the celebration of the senses when the environment itself gives us no chance to forget that we are alive?
The story goes that in 1559, King Philip II began to implement a thorough plan that was developed with the greatest secrecy, and ordered the newly appointed viceroy of New Spain, Don Luis de Velasco, to send an expeditionary fleet Poniente5 Islands. Touched the Basque seaside Miguel Lopez de Legazpi, accompanied by the Augustinian friar Andrés de Urdaneta, who had declined the command, leave the port of Navidad on 21 or November 20, 1564, in San Pedro as a ship captain and four more vessels.
The North Equatorial Current in the Pacific Ocean and the constant winds to the west led almost directly to the English ships to Cebu in the Philippines, where they arrived in late April 1565. It was the beginning of a major commercial shipping company, the route of the Galleons, the Nao de China, whose impact transcended into multiple segments, including of course the cuisine, with the flow and exchange of products and its consequent influence on the definition of the kitchens.
History tells us that for almost 250 years Acapulco was the Pacific port that captured international trade of New Spain. Among other important ships arrived and sailed from Acapulco Nao of China (or Manila Galleon) and craft different nations.
However, during the War of Independence, Acapulco cut its trade flow as Morelos and his troops occupied the port in 1813. In response, San Blas became in the port more accessible to the Bajio and the center of the viceroyalty. From there they left the boats that carried Junipero Serra Franciscan and found the 21 missions in Alta California and one of the thousands of Baja California, between 1768 and 1782. Similarly
was a point of arrival of goods imported from Europe, South America and Asia. From there, mining and agricultural products out of Nueva Galicia, then Jalisco, bound for Sinaloa, Sonora and the two Californias: silver, snuff, wood, corn, blankets, sugar, textiles Tepic. The strategic importance of this port was such that the British opened a consulate in Tepic, back in 1823. San Blas exceeded for over 50 years as a major trading port Acapulco Pacific.
Today the image of this bonanza is a fleeting memory that runs like the wind, between the cracks of the old customs, the host of flavors, however, continued to rule the territory, and mixing of ingredients in French overseas the products of Mexican lands.
Chiles and rice, spices and herbs, kept the delights and fragrances of this idyllic land that today stands out in the national tourism landscape, adding to its fame not only with the fleeting memory of the heroes, but primarily with the work of a community that is developing a concept of tourism, putting its identity, its essence and its cuisine as props of a surprise that never ends. 
This 5 March, the Port of San Blas, Riviera Nayarit, starts its carnival celebrations with the procession, the burning and reading of the will of temper, to continue over the next four days dance party advertising and entertainment, in the full spirit of the carnival.
The occasion provides the opportunity once again to enjoy one of the most beautiful and enigmatic of the Mexican Pacific, full of stories and anecdotes, marked by fates ranging from the ancient customs to the notes of the song Maná enshrining in popular tastes a world of ghosts, voices, memories, images of nature that can only be treated when
contemp the ocean and the majestic panorama of the port making the revolt from the ancient fortress that was proud bastion of the English empire. San Blas could not understand without that wonderful racket that goes beyond the atmosphere, the voices of its inhabitants, the unexpected madness of their birds, true cultural heritage and tourism in the region, celebrating the rictus of dawn, while childish one delivery to jogging, while the true celebration of life comes packed with a sea breeze, with the parsimonious set of waves, the slow walk of the old streets that suggest the paths of other times, other mornings, other carnival masks and loves fugitives.
impossible not to surrender to the charm of this town planned with crayons, since you can just turn to sea for a glimpse of the idyllic and intangible microcosm from which the Aztecs launched the perfect mercadológica epic journey to Tenochtitlan. San Blas
is timeless, arrested in a picture with no ending date for exploiting the splendor of the coast that effectively stain hands, senses, with an unusual green, bombastic, sometimes just a blur by patches fog or, more frequently, of smoke, while the screams of children remind us of the wonder of children's games in the evening.
San Blas is a land of festivity and adventure, marine cooking that tastes superb ceviche, in line with beer incomparable Pacific and the drinks timely hint of roots: glowing and painful, provocative and prickly, and souls router provocative dreams. And how can you not love, why not indulge in the celebration of the senses when the environment itself gives us no chance to forget that we are alive?
The story goes that in 1559, King Philip II began to implement a thorough plan that was developed with the greatest secrecy, and ordered the newly appointed viceroy of New Spain, Don Luis de Velasco, to send an expeditionary fleet Poniente5 Islands. Touched the Basque seaside Miguel Lopez de Legazpi, accompanied by the Augustinian friar Andrés de Urdaneta, who had declined the command, leave the port of Navidad on 21 or November 20, 1564, in San Pedro as a ship captain and four more vessels.
The North Equatorial Current in the Pacific Ocean and the constant winds to the west led almost directly to the English ships to Cebu in the Philippines, where they arrived in late April 1565. It was the beginning of a major commercial shipping company, the route of the Galleons, the Nao de China, whose impact transcended into multiple segments, including of course the cuisine, with the flow and exchange of products and its consequent influence on the definition of the kitchens.
History tells us that for almost 250 years Acapulco was the Pacific port that captured international trade of New Spain. Among other important ships arrived and sailed from Acapulco Nao of China (or Manila Galleon) and craft different nations.
However, during the War of Independence, Acapulco cut its trade flow as Morelos and his troops occupied the port in 1813. In response, San Blas became in the port more accessible to the Bajio and the center of the viceroyalty. From there they left the boats that carried Junipero Serra Franciscan and found the 21 missions in Alta California and one of the thousands of Baja California, between 1768 and 1782. Similarly
was a point of arrival of goods imported from Europe, South America and Asia. From there, mining and agricultural products out of Nueva Galicia, then Jalisco, bound for Sinaloa, Sonora and the two Californias: silver, snuff, wood, corn, blankets, sugar, textiles Tepic. The strategic importance of this port was such that the British opened a consulate in Tepic, back in 1823. San Blas exceeded for over 50 years as a major trading port Acapulco Pacific.
Today the image of this bonanza is a fleeting memory that runs like the wind, between the cracks of the old customs, the host of flavors, however, continued to rule the territory, and mixing of ingredients in French overseas the products of Mexican lands.
Chiles and rice, spices and herbs, kept the delights and fragrances of this idyllic land that today stands out in the national tourism landscape, adding to its fame not only with the fleeting memory of the heroes, but primarily with the work of a community that is developing a concept of tourism, putting its identity, its essence and its cuisine as props of a surprise that never ends.
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