Category Archives: Mexican Holidays

Mother’s Day in Mexico in the Time of Coronavirus

mother's day

In Mexico, Mother’s Day is a big ta-doo. There are early morning serenades, flowers, family gatherings, and in the event that a mother has passed on, trips to the cemetery. Moroleon has specifically forbidden these activities this year. 

That doesn’t mean some families didn’t carry on as usual anyway, though it was more clandestine. It’s not like there is any real way the prohibition can be enforced. 

Take for example the fact that the churches have been closed in town. At least one group has moved their services out here to La Yacata. So every Saturday evening we hear some chanting, singing, and even some trumpet blowing from the house at the corner. I think it might be an Episcopalian group. We practice social distancing and reroute our dog walk during services, so I can’t be sure. 

Since parties are a no-go in town, again, family gatherings, including Mother’s Day celebrations,  were moved to La Yacata. The dogs didn’t get their afternoon walk on Sunday because of all the roving children and drunk adults. 

Which brings me to another matter. Moroleon has enacted La Ley Seca (the dry law) which is in force usually only right before an election. All sales of alcohol were prohibited in town beginning May 8 until May 30. Yet, people still found a way to get enough alcohol to get liquored up. 

There is a potential shortage of alcohol looming because the beer manufacturers were declared non-essential and closed in April. The very determined, however, will be able to get pulque which the old women still make in nearby La Barranca. 

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Moroleon followed the prohibition of alcohol sales and serenades with another one-two punch. All non-essential businesses must close, including the textile factories, on May 11, until the end of the month. Without the textiles, well, Moroleon is in big trouble financially. 

These prohibition and closure dates are based on the premise that the peak contagion for COVID-19 will happen between May 5 and 11. Yet, now, the date has been changed with the latest figures to May 20 although social distancing requirements are supposed to be lifted on May 17 in most of the country and on May 30 for the rest of the states. 

What this means is anyone’s guess. For now, the number of confirmed cases and deaths is still rising in Mexico. Medical personnel is the highest at-risk population. In fact, 42% of the patients in the state of Nayarit are hospital workers, which is worrisome. The actual death toll in the epicenter Mexico City may be much higher than reported. 

And yet, there are still conspiracy theorists even in Mexico. One hospital was stormed by about 300 people in an apparent “rescue” attempt believing the virus to be a government plot to kill people. Medical personnel is still being attacked and murdered as the supposed harbingers of death rather than essential workers. 

With all these shenanigans, Mother’s Day in our home was a quiet affair, no different from any other day. We’ll stay home and ride out the pandemic one day at a time, however long that takes.

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Filed under Cultural Challenges, Health, Mexican Holidays, Safety and Security

International Book Giving Day

Today is International Book Giving Day. Of course, the idea is to get books into the hands of children, but who says adults must be left out of the literary fun! 

So I’m giving away the ebook version of A Woman’s Survival Guide to Holidays in Mexico to anyone who wants it. You can just head to Amazon and pick it up! I’d be so grateful if you would leave a review on Amazon or Goodreads if you’ve already read the book. 

Take the time to enjoy a good book today!

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Ponche Navideño

Ponche is THE best drink Mexico has to offer during the Christmas holiday season. This year I decided to try and concoct it myself. Much to my delight, it turned out perfectly! So if you are interested in preparing this hot beverage for your New Year’s Eve festivities, let me share the recipe that Doña Lupe, one of my sister-in-law’s tortilla makers gave me.

There isn’t an exact quantity for each item because it depends on how big the pot you are using to boil it all in and your personal preferences. I’ll give you approximate measurements for 5.5-Quart pan. I recommend you don’t fill the pot to the top with water until you have all the ingredients in. 

  • 12 tejocotes, which are are small orange crabapples from the Crataegus Mexicana Hawthorn tree. If you can’t find tejocotes in your local market, crabapples will work. If crabapples are unavailable, you can leave this ingredient out or add additional green apples.
  • 1 peeled naranja (orange)
  • 1 length of caña (sugar cane) about three feet or so peeled and cut into pieces about 4 to 5 inches long.
  • 8 tamarindos with the shell and veins removed. Soaking them for a while makes it easier to remove the shell and veins. 
  • 6 guayabas cut into halves or quarters. 
  • 2 handfuls of pasas (raisins) or higos (figs) whichever you prefer. 
  • 1 large handful of jamaica (Hibiscus).
  • 3 or 4 sticks of canela (cinnamon).
  • 1 to 3 cones of piloncillo (brown sugar cone) depending on your personal preference and the size of the cone.
  • 1 manzana verde (green apple) sliced.
  • 1 pera (pear) sliced.

Top up the pot almost to the brim with water. Simmer on low for several hours, occasionally stirring with a wooden spoon to make sure nothing sticks to the bottom. The drink is served hot with bits of fruit and sugar cane in it. You can spice things up by adding some rum to the mixture, but it’s not necessary as it’s simply divine as it is. 

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Filed under Mexican Food and Drink, Mexican Holidays