Showing posts with label Photo-Journeling. Show all posts
Showing posts with label Photo-Journeling. Show all posts

May 7, 2015

What is Traditional Mexican Dance

And, How to Make a Mexican Dance Skirt

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     Last school semester I had the opportunity to study Traditional Mexican food.  This was a really great project, as it gave me an excuse to make a huge amount of Pozole, a traditional Mexican soup.  Besides, helping me discover how utterly wrong Mexican food is portrayed in the states.  If you would like to see the resulting project, click here.  

      This semester I had another opportunity to study a facet of a Spanish speaking culture.  Yet again, I chose to go to Mexico.  This time around I wanted to share something that is close to my heart, rather than my stomach.  Originally, I really wanted to learn about traditional Mexican dance.  However, as I came to read more I realized that it would be more interesting to discuss how traditional Mexican dance has changed over time, and what it is.  Always wanting to get my hands into something I decided that I wanted to show you a bit of this through sewing a traditional Mexican dance skirt. 


The Goods
     The pattern I used called for about 3 yards of fabric, as well as elastic.  It was also intended for an 8 year old.  For most of this project I used what sewing knowledge I have to create my own "traditional" skirt.  But I did base it off of the linked pattern.  If I have further tips outside of that pattern I will mark it as a "tip."  Reading this before doing the pattern is probably the best way to go about it, if you wish to make the skirt. 

     Tip: Standing at 5' 7" I decided to go with 5 yards of my base color (the white), 3 yards of each green and 1 1/2 yards of the teal.  I also purchased over 200 yards of thread, and waistband elastic in case I wished to use it. 

     Mexican Dance has undergone many changes.  Some of which can be pinpointed with the Spaniard conquest. During this time new styles were merged, costumes and customs were altered, and some dances were banned or changed in order to appease the authorities. However, the dances that we are left with today do in fact contain much of the original aspects of these dances. The colorful costumes, traditional music, exaggerated headgear, and loud footwork can still be seen in many of the dances. 

Two Inedible Doughnuts
     Tip: Make your circle as long as the fabric will allow. Don't worry if you get less or more then the pattern says.  You can work with it. 

      Depending on the area you go to, Mexican dances will vary. Different regions can have a different style, music, costume, and meaning behind a dance.  Before the conquest, dance was taught by parents and considered an important facet of a child’s education.  Many of these various traditional dances were performed during religious functions only, and in order to appease or praise the Gods.

Layering Things
     Tip: In the original pattern it tells you to create one BIG circle with the two doughnuts.  If you are making a smaller skirt where all you will be doing is this part, and perhaps a small trim then go ahead and do that. However, if you are making something longer you will want to double these. First off it will add modesty (especially if using lighter colors), and second of all it will make it so that the following levels aren't ridiculously hard to put on. You'll see what I mean. 

     During the time of conquest the Mexican culture, was influenced greatly by the Christian values and beliefs that came along with the Spaniards.  A part of this influence was an exaggeration of the need for modesty. Thus, creating a need for more fabric in most costumes.  Fuller, less revealing skirts were included to obtain modesty. 

Support- I Mean the Waist
     Tip: Because of the added fullness of the skirt the waist for such dancing skirts is really a means of support.  I didn't use the elastic the pattern called for.  This is because I simply marked the sash to exactly how much went around my waist, just resting above my hips, and then gathered the top of the skirt, as needed, to fit my waist. If you have a harder time tailoring to fit, go with the elastic. 

Adding Color
     Tip: Make sure that this strip is longer then the circumference of your original circle.  My original circle had a circumference of around 2 1/2 yards. So I went with making the teal into a 4 yards long and 5 inch wide strip. 

     Expression was something that was greatly influenced by the Spanish conquest. Two of the more well know dances are the fandango, and seguidilla, which reached a peak of popularity in the 18th century.  Each dance impacted by a strict social code which prevented dance partners touching each other.  Throughout the dance, partners traditionally remain around 2 feet away from each other as they go through the dance.  In part, due to this social code facial expression, eye contact, and expressive gestures became an important part of these, and many other dances.  Handkerchiefs, fans, and long full skirts helped to add to the expression of the dance as well.  This combination of Spaniard social code, and indigenous expression combined for the bright colors, costuming, and dance steps we know today.

 Gathering

     Tip: So far you should have the first two layers. Your base/white and your small strip/teal.  For the light green I increased to 8 yards in length and 10 inches wide. This gives you a really nice effect when you gather it all, and helps give you the traditional looking "full skirt."

     Like I have mentioned, many dances had to adapt in order to be in accordance with the ideologies and customs of the Christian Spaniards.  Some dances were banned at the time due to their sexual innuendos, explicit costumes, or rebellious undercurrent.  When the era of conquest did end however, what we recognize as traditional Mexican and Spanish dance forms did continue to influence each other, and more fully merge.  This continued merging being a result of many Spaniards permanently staying in Mexico after the conquest was over.  Thus, such things that were influenced by the Spaniards continued to be influenced  and stuck for all intents and purposes.  The culture had already been changed, and there wasn't much of a slide back to older dance roots. Although, those who knew the older dances could again teach them.

Embelishing
     Tip: This is the last piece, so you will want to make sure that you hem the whole thing before you begin to gather it.  For this piece, I made it 12 yards long and 10 inches wide (but after doing a double hem it was 8 inches wide).

     Generally in traditional skirts there would be embroidery, and some symbolism or special meaning would be worked into the skirt.  These skirts were considered pieces of art.  As previously mentioned, the dances that would be preformed were ones that would be passed down generationally.  Often times along with these dances the costuming would be passed down as well.  Thus there was meaning held in every stitch, and it wasn't simply "another piece of clothing."  Also, traditionally these dances were preformed for special occasions such as birthdays, weddings, religious affairs, and other life marking events.  Thus, giving even more meaning to any symbolism embrodierd into the piece. 


Making a Tent
     Tip: 12 yards is a lot of fabric.  Do not panic! Just make sure you lay everything correctly so that your hem will end up on the side it should be on when your done.  Trust me, it took me three tries to figure that out. Keep at it, and truly the yards upon yards will give you a beautiful and full skirt, with all of the twirling and swishing capabilities that it should have. 

     Mexican dances began long before the Spaniards came.  However, with their arrival they morphed and changed a bit.  Through out the years however some new dances have arisen. Amelia Herandez founded a school in 1958 to teach ballets that would celebrate traditional dance.  Herandez even choreographed over 30 ballets herself.  Traditional dance has come to be known in more general terms now.  It doesn't simple refer to the dances that native people in Mexico would have known.  It also refers to those dances influenced by the Spanish, and even some dances that tie in these older dance forms but adding slight twists. "Traditional Mexican dance" has become, essentially, an umbrella term.

Here we Are 

     Traditional Mexican dance has changed over the years. Depending on the region you are in, different dances are more prized then others.  Also, region-to-region, dances that are the “same” can be performed very differently due to the culture, and history of an area. Different regions can also cling to dances that may not be well known or traditional in other areas.

     Overall this project was very interesting.  I enjoyed the sewing and learning about the culture.  At times it was a little overwhelming to work with so much fabric.  However, it proved to be very much worth it.






December 19, 2014

Traditional Mexican VS Tex-Mex Cusine


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     After first moving to New York, my family and I were lamenting not knowing where any good Mexican Restaurants were located.  Someone that we know piped up, "Oh I know where a good Mexican place is!" Excitedly we asked where the restaurant was, and what it was named.  Our friend told us that the restaurant was located in Canandaigua and it was called Taco Bell. Somewhat taken aback I repeated, "Taco Bell."  Her response was, "Exactly!" Having grown up visiting the South-West every summer, and having been raised by South-Western parents, I have learned to appreciate Mexican cuisine   Taco Bell, though tasty and nice when you're on the run, has never been my idea of Mexican food.  Huevos Rancheros, pico de gallo, and tacos de haring are all dishes that I am used to seeing and ordering.

     After talking with my friend about where to find good Mexican, I realized that "Mexican food" isn't always the easiest thing to understand.  I wanted to learn what authentic Mexican cuisine actually was.  What makes a dish non-Mexican? Why do so many American's think of chimichanga, hard tacos, and fajitas as true Mexican? At the time I thought about these things.  However, it wasn't until this semester of Spanish that I decided to actually study it, and see what I could learn.

     I read many articles, but being a tactile person I really wondered what the difference truly was.  Different ingredients, different dishes, and a bit of history give us the difference between authentic Mexican, and what is known as Tex-Mex.  But I wanted to know how it would taste, and what it would be like to make a dish from the two cuisines.  I want to take you through this journey with me, and along the way I will show you what I learned.

     When I decided to head South of the border, I choose pozole as my meal.  Pozole is a traditional Mexican soup.  This authentic dish is believed to have originated as far back as the aztecs.  Now a days there are many variations and tweaks that people will make to this dish.  I personally really wanted to keep it simple and make a very traditional, and basic pozole.  After going through many recipes I went with the one that seemed to best fit my desire for authenticity as much as possible. 



Cast of Characters
     The recipe I used called for a pork shoulder, garlic, hominy, salt, cumin, as well as stock or water.  Chile pequin was in the list of garnishes, however after being unable to find it at any stores I found what is considered a substitute, ground cayenne red pepper.  I decided to make it an ingredient rather then just a garnish, as that was what many recipes recommended.  


Communal Pot
      In Mexican culture Lunch is generally the biggest meal of the day.  It is a time to socialize, and connect with family and friends.  A bigger pot then this would be needed in order to let everyone eat a hearty and filling meal!



Hominy
     Hominy is maize, white or yellow, which has had its kernel removed.  I bought canned hominy, for convince.  But if you wanted to hunt down dried hominy you would soak it for 8 or so hours, and then let it simmer for an hour or more, to bring it to the soft and puffy state that is needed for pozole.  Though I can't say hominy is never used in a Tex-Mex dish, I can say that I have never seen it in a Tex-Mex dish.  Leading to my conclusion that hominy is sadly undervalued in the Tex-Mex community.


Garlic
      Garlic is used in many recipes, and is considered to be one of the more authentic ingredients in Mexican cuisine.  All the pozole recipes I found, and many other authentic dishes, contained a great amount of garlic.  This recipe went a little light on the garlic.  What with calling for only 3-5 cloves.  Though garlic is generally considered to be authentically Mexican, it was introduced by the Spaniards upon coming into contact with the Mexican culture.
        Though this piece in Mexican cuisine was introduced with the Spanish, it has become so ingrained and widely used in true-blue Mexican dishes that it rightfully takes it's place as an authentic ingredient.  In some Tex-Mex garlic is used.  However when it comes to chains such as taco bell, chipotle, Moe's Southwest grill, and others like them, garlic is often left to the wayside.  If you can find a proper Mexican restaurant though you'll find that garlic is present in many dishes.



Blending it All 
      At this point I combined the whole pork shoulder, clover garlic, rinsed hominy, salt, cumin, as well as stock into the pot. The flavors contained in these ingredients are the ones that will permeate in this dish.  They will make the base flavor that can latter be built upon. 



The Cooking
    The soup then was brought to a boil.  After boiling I turned it down to low, and let it simmer for two hours.  The chili, garlic, and pork blended into a perfect aroma, and it hung around the house for days.  


Shredding the Pork

     I took out the pork and let it cool before shredding it.  I wanted to get my mind a little more involved with this though, so I dug around for some history.  As I expected, pozole, like many things, has evolved over time.  The particular recipe I used is one that plausibly has been around for 100's of years.  When I did some more research I saw that the meat choice is what kept this recipe from dating back to the aztecs.  Pozole is thought to have originally been made after human sacrifice rituals, and would be made with the meat of the sacrifices.  This practice fell out of use, due to the Spaniards discomfort with cannibalism.  Human flesh was replaced with Pork.  Thus, pork is now what is authentically associated with Pozole.  Some newer meat choices would be chicken, and beef.


Garnishes
     This is where you see a lot of the differences in traditional Mexican food and Tex-Mex.  Pinto beans, white rice, garlic, onion, avocado, limes, chilies, and white cheese (such as queso blanco, queso Oaxaca, queso panela, añejo, etc.) are all signs of an authentic Mexican meal.  Mexican is often spicy, and contains contrasting colors as well as flavors.  The cheese is always lightly put on, and never the luminescent yellow we are so used to in America.  

     The differences between traditional Mexican, and Tex-Mex are often small.  Tex-Mex came out of Mexico.  When Texan's replaced corn with wheat, and vegetables with more cheese, and white cheese with yellow it started the Tex-Mex cuisine.  Tex-Mex has grown to be fuller of fats, and oils and left behind the abundance of veggies, and spiciness.

     Though Tex-Mex is most certainly delicious and appealing to our American fast buds, Mexican will hold it's own.  As it has for centuries.  I found it interesting to learn more about Mexican cuisine.  I will most definitely desire to remake this recipe again, and find more authentic recipes to try.  Although I like the super cheesy nachos, hard shelled tacos, and refried bean burritos served at so many Tex-Mex places, I will understand better what true Mexican is.  I am glad that this class gave me the chance to learn more about this.  I will never again look at Tex-Mex the same, and I will always favor true Mexican, and all it's wonderful flavors and colors.  



Further Reading: 

"Tex-Mex." Dictionary.com. Dictionary.com, n.d. Web. 15 Nov. 2014.

"America's 15 Best Tex-Mex Chain Restaurants (Slideshow)." The Daily Meal. The Daily Meal, n.d. Web. 15 Nov. 2014.

Goyanes, Cristina. "What's Really Inside That Taco Bell Crunchy Beef Taco?" LIVESTRONG.COM. LIVESTRONG.COM, 01 May 2014. Web. 18 Oct. 2014.

Lapetina, Adam. "What's the Difference between Tex-Mex and REAL Mexican
Food?" Thrillist. N.p., 30 Apr. 2014. Web. 18 Oct. 2014.

Fitzsimons, Jo. "Everything You Need to Know About Traditional Mexican Food and Drink." BootsnAll. BootsnAll, 25 Sept. 2012. Web. 18 Oct. 2014.

Willett, Megan. "9 Authentic Mexican Dishes You Should Eat Instead Of The Tex-Mex Knockoffs." Business Insider. Business Insider, Inc, 01 Sept. 2014. Web. 18 Oct. 2014.

"La Crónica De Hoy | Los Mexicanos Prehispánicos Comían Pozole Con Carne Humana." La Crónica De Hoy | Los Mexicanos Prehispánicos Comían Pozole Con Carne Humana. N.p., 11 Feb. 2013. Web. 13 Dec. 2014.

Jinich, Pati. "Tex-Mex Cooking: It's Not Mexican, and Maybe That's the Point." Washington Post. The Washington Post, 28 Jan. 2014. Web. 13 Dec. 2014.

"Pozole Recipe (Mexican Pork and Hominy Stew)." Whats4eats. N.p., 27 July 2008. Web. 13 Dec. 2014.

"Mexican Eating Habits - The Mexican Culture's Ways of Eating." Ixtapa Mexican Grill & Cantina. N.p., 04 Dec. 2012. Web. 14 Dec. 2014.

Alfaro, Danilo. "What Is the Definition of Hominy?" About Food. N.p., n.d. Web. 14 Dec. 2014.