Late in the night of October 29, the Federal Preventive Police (PFP) took over the Zocalo with tear-gas and tanks. The next morning there was an impromptu march with marchers confronting the police at every street entrance to the Zocalo.
Archive for October, 2006
Went to my landlord’s home yesterday morning to make black mole…pronounced “molay” a Oaxacan specialty that is always made for Day of the Dead and served exactly at 11:00 on November 2 for the spirits of the dead who come back to eat with the family. It’s a relief to be away from the phone and the computer and the Zocalo that seems only to be giving me bad news the last few days.
A life-long friend of Gerardo’s, a newly minted teacher that will be teaching in the Mixtec about four hours away, was already there visiting. He majored in English which was quite good.
Joe, the other tenant in my apartment building who is here teaching English. arrived soon after. My landlord, Gerardo (another Gerardo from the one I have been hanging out with) and his mother Socorro put us all to work. She put a skinless chicken with onion on the stove to boil. Joe was in charge of charring the dried black Ancho & Pasilla Negro seeded chilis on the hot ceramic comal and putting them in water to soak. Then we fried dried French bread chunks, banana slices, garlic, cinnamon bark, some almonds, a cup of raw sesame seeds, a cup of plumped raisins, oregano, thyme, cumin and some pepper corns, cloves and salt in a bit of oil. Then fried some tomatoes and tomatillos. We put all the fried ingredients together with the chilis into a pot and drove to a nearby torilleria where they ground everything together making a thick paste. Then back to the house where we put the paste into another bit of oil in a huge ceramic pot…stirring constantly…watching the paste turn dark. Then Socorro slowly added cups of the broth from the boiling chicken…Joe stirring for about a half hour with a huge wooden spoon. At the last minute Socorro added a bit of wonderful Oaxacan chocolate.