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You Just Might Like These Other Websites: Our Photo Website is: www.bazarnam.site.shutterfly.com On this website you will find a section has photo albums, stories, articles and some family favorite recipes. Join us on a Journey Through Mexico’s Copper Canyon! www.coppercanyonmexico.shutterfly.com Our Promotions Company: wwwpromosparapenasco.com Our Travel & Tour Company: www.penascorecreation.com
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Hello!
This is my Travel Website. It’s very Simple… Mexico is where we Chose To Travel To Live To Work To Play I hope that You Enjoy it! ~ Russ Back |
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The Mexican Sound of Mariachi by Naomi Black
Strolling Mariachis, dressed in their charro-style ornately embroidered jackets, silver-studded pants, sombrero hat, cowboy boots and playing a variety of instruments, evoke the sum essence of Mexico. Their songs of Mexico speak of love and betrayal, death, machismo, politics and the heroes of the revolutions.
Originally, the music of Mexico was the indigenous sounds of rattles, drums, reed or clay flutes and conch-shell horns. Hundreds of years ago, the Spanish changed all of this with imported instruments. Mariachi is a melding of many sounds. The violins, trumpets and guitars are all standard European instruments. Add three specifically Mexican instruments: the round-backed guitar called a vihuela, the deep-voiced guitarró and the Mexican folk harp. The concertina or accordion was introduced by German immigrants first to Texas and then into Northern Mexico as they traveled south in search of work in the fields and railroads of Mexico. Another addition was the trumpet which became an integral part of Mariachi music in the 1950’s when emerging Jazz and Cuban music further influenced the mariachi. All of these instruments combine in sharply contrasting sounds which are truly the heart and soul of Mexico.
The most common mariachi style is called “son", this rhythmic patterned sound has an African influence although the music clearly originates from Spain. This music was born to be danced to and the distinctive Spanish footwork is intense. One such dance is the zapateado where dancers drive the heels of their boots into the dance-floor, pounding out rhythms which complement the instrumentals. It is said that these dancers can literally reduce a wooden dance floor to splinters because of the force of the dance!
In the 1930’s the President of Mexico was hoping to unify the vastly different regions of Mexico with a common culture and to this end he promoted the musical tradition of the Mariachi. Today the national dance of Mexico is the Mexican Hat Dance with its precise movement and unique costumes. It is a dance of the charro (or horseman) of Jalisco state and his beautiful partner who dresses in a traditionally hand-woven shawl and bright sequined skirt.
The 1950's are often called the Golden Age of the Mexican cinema. Romantic films of this period present Mexico as a rugged land of the true charro whose life revolves around his senorita, his hacienda, his tequila and… of course, the mariachi! Today, traditional songs such as Guadalajara, La Paloma, Volver Volver, Cielito Lindo, Besame Mucho and La Bamba continue to captivate listeners with the romance and nostalgia of Old Mexico as they sit intrigued by the strolling mariachi. |
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Easy Shrimp on the Beach
This recipe is one way to quickly prepare shrimp for easy transport to the beach! It is wonderful to eat & is an easy clean-up at the beach! It’s a favorite for a light dinner at sunset on any beach!
10-12 small shrimp per serving (shelled, deveined & cleaned) Butter Fresh garlic – several cloves fore each serving Seasonings (of your choice: Cajun, salt, pepper or chili are options) Tabasco sauce Lemons – sliced Foil White rice
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To have ready to take to the beach: Small grill, tongs, serving spoon, paper plates, plastic forks, drinks, etc.
Before You Go: Cut two foil squares for each serving that you are preparing. On a counter, lay out one of each of the foil squares – saving 2nd sheet. In the center of each foil square place the 10-12 small shrimp. Next place on the shrimp pile about 1-2 tablespoons of butter, seasonings as desired, squeeze the lemon slices slightly over the shrimp and then lay them on the pile, add 2 cloves of garlic (after smashing each clove with a knife to release flavor). Sprinkle Tabasco sauce over each pile of shrimp. Fold the foil over the pile completely Next, using 2nd foil square, lay folded foil face down on the 2nd foil square and fold over in such a way to tightly seal in the butter as it melts. Place foil packets in a small ice chest for your trip to the beach.
Next: Prepare rice as directed on package at home. Keep warm in covered pan with a large towel wrapped tightly around it. Now you are ready! Head to your favorite beach. Light your grill. Grill the packets, moving them around the grill so as to cook evenly. Depending on the fire, it may take 10-15 minutes. Open one foil packet to check for doneness. |
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Fields of blue agave span in every direction from Tequila, Mexico; flourishing in the high altitude and semi-arid climate. Growing slowly in the sun and without irrigation, the plants are ready for harvest only once every decade or so.
The job of the jimador has remained unchanged for centuries; his skill being handed down from generation to generation. In the field, the leaves are manually chopped away from the plant’s heart, or pina. The leaves are tilled into the ground as fertilizer. Each harvested pina heart may weigh 150 pounds and are loaded into trucks and hauled to the distillery.
Inside huge ovens, the pinas cook for two days at 120 degrees. The distilleries open their ovens in the evening and throughout the town of Tequila the smell of cooking pinas lays heavy in the air. Mornings find a delicate layer of ash on porches and verandas. The cooked pinas are then mashed and the liquid strained from the fiber and placed in vats to ferment for as much as 56 hours. After fermentation, the juices are placed in stainless steel stills or cauldrons where they are heated to a temperature of evaporation and then condensed back into liquid. A second distillation to remove all impurities; the end product is blanco tequila.
Sugars may be added and the young tequila is placed in wooden barrels to rest. “Joven” tequila is young and may not be rested at all. “Reposado” has rested for at least two months and may be stored up to 11 months. “Anejo” is aged tequila and should be matured in oak barrels for at least a year and may be aged in these wood barrels for up to 5 years. Joven and gold tequilas are 51% blue agave and are for mixing. 100% agave tequila is made to drink straight; and at most should only be watered down with a bit of water or lime juice. It seems that the worst hangovers arise from mixing 100% tequilas with sugary mixes or sodas, since these sugars do not mix well!
Here is some legendary & timeless tequila drinking advice:
“Gentle reader, always try to drink only the good Tequila that you find on your way, but never allow Tequila to drink you.” ~ tequilero |