i’ve come to big decision. it’s really exciting because it’ll what i’ll be focusing on until april 1st. my thesis is going to be on graciela iturbide’s work and mexican nat’l identity and the projection of womanhood and ethics of photography/blabla:
Archive for June, 2012
a couple new favorite things:
“leche quemada” flavored nieve. nieve is icecream. leche quemada tastes like oaky horchata, burnt sweet milk.
we visited a 2000 year old tree called el tule. in the gnarly knobby bark you can see the faces of animals!
ate a lot of nopal which is cactus which gave me a bit of a stomach ache.
-the market here. youcantbelieve it. the mountains of stacked petrified chiles mounted upon mountains of more dried chiles. and the stacks of fermenting, FUMING bananas, this smell is so poignant, so strong, so sweet. and papayas, and mangos, crowded around throngs of hanging meat and sausages, next to stacks and stacks of more spices, next to baskets full of red-spiced grasshoppers, chapulines. a crunchy snack. watermelon-colored cactus, plastic cups of colored jello. paper thin burning tortilla. the pungency of the smells, textures, and colors is insane.
finally got to oaxaca after too many tropical storm-related deviations. i didn’t expect to see so many bougainvillea here, or big straw hats, or ribbons braided in hair…i thought that was all…not so real. but it’s real and it’s all around. the main things i love so far are the liquiterias and the juice and fruit stands everywhere.
in poetry form:
breakfast in mexico city
with pecan sunflower granola pebbles
pecans and bluebberies and three papaya slices
a glass of green
to start my day
mole colorado for me
and mole negro para mi papa.
mole colorado deep red of the house
tomato almond chilli sweet slathered on my chicken.
for my dad
a rich earth brown
coacoa, chilhuacles, chile
a spicy garlic chocolate. just like him.
they love their fruit and nuts here, as do i.
soon: to the pyramids my friend, to the pyramids