People
from the sky
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Indigenous woman in Oaxacan village |
I was third
time lucky in being able to visit Mexico. Even though a recent change in
immigration rules allowed all Indians with a valid US visa an automatic entry
into Mexico, I stood with a strained smile at the immigration counter
explaining to the lady behind that my US visa was valid even though it looked
quite old dog-eared and was in the fifth of my stapled stack of passports. With
a short overnight stop in Mexico City I was off the next morning to Oaxaca in
southern Mexico. The short flight over the mountainous country, with dawn
breaking over the eastern sky was a spectacular sight and soon I was in Oaxaca
– a historical and cultural hot-spot of Mexico, but unfortunately also a state
which ranked among the bottom three states (along with the Chiapas) on all
development parameters. Nearly 50% of the population in this mountainous state comprised
of indigenous peoples and many modern amenities had yet to reach the people who
lived in small and relatively remote mountain villages. The indigenous community
included the Zapotecs and Mixtecs, the principal among 16 ethnolinguistic
groups in the state. Even though each group had splendid historical and
cultural traditions they were still at the margins of modern Mexican society. Evidence of these traditions was everywhere as
handicraft, as beautifully embroidered and woven clothes which were being sold
by women in street markets and in high end stores in Oaxaca city. We also saw
spectacular dances from different valleys in Oaxaca state in an enactment of
the Guelageutza festival – a traditional festival held in July every year.
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Handicraft items in a high street shop |
But the
rest of the story that we learnt about these indigenous peoples, was not so
elevating. Since my visit was related to a meeting on maternal health, we were
taken on a field visit to a local municipality nearby. We learnt that the
maternal mortality in the state of Oaxaca was much higher than the rest of the
country. The government did not have adequate number of health centres in the
remote areas, and even if they did they did not encourage delivery/childbirth
to take place in health centres – pushing women to go far off to hospitals.
Like in India these hospitals were not only crowded but did not treat the
indigenous women with respect. On the other hand we also met Donna Laura an
indigenous traditional midwife who with deep sorrow told us that the ‘my
government considers me an enemy’ even though she had been helping women in her
community for decades. We also learnt that there was an effort to work with the
government on the issue of women friendly and respectful childbirth in health
centres through deliberations of safe motherhood committees which included
representatives from NGOs as well as midwives.
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Street market |
Oaxaca is a
very beautiful city, particularly the city centre, has an old world charm and
is at the same time busy and peaceful. Most houses are either two stories or
less having brightly painted walls with contrasting window frames. The entire
area is neatly divided into blocks with narrow intersecting streets lined with
colourful shops and shop windows. Traffic is strictly one-way and the street
from the Santo Domingo Church to the Cathedral (the two principal churches in
the city) is exclusively for pedestrians. Open air markets where indigenous
people sell their products – clothes, handicraft, paintings, and other odds and
ends added to the overall colour. Besides these organized markets there were a large
number of street vendors. The streets of Oaxaca city was a veritable foodies
paradise, but I was not adventurous and limited my street food experience
to a kind of fruit ice cream, which we were
told is a local delicacy. I was introduced to a local fruit guanabana which was
simply delicious. However something which was disturbing to see were young
women with small children selling miscellaneous things, in some cases these
children too were hawking stuff. If you added the few beggars and others who
were also trying to make a living off the streets, the picture that emerged was
one of precarious economic existence for a large number of the indigenous
people.
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Ruins at Mount Alban |
Mount Alban
is just 10 kilometers or so from the city centre, but it transports one to the
great Zapotec civilization of over fifteen hundred years ago. Like many such
places in India it was discovered in the early 20th Century by a
Hispanic-Mexican archeologist from under a tangle of bushes and a forest where
white flowers bloomed ( hence the name). The ruins of Mount Alban are spread
over a very large area, and only a small area has been excavated and is open to
the public. But what we saw was awe-inspiring, with ruins of temples, graves,
pyramids, observatories and even a stadium. It was a glimpse into a very
sophisticated civilization, where life was regulated by an elaborate cosmology
and class system. The heavens and the sky had a very important significance for
these people, who believed that there were three worlds, that of the sky, the
earth and the underworld. People, especially those from the higher classes were
supposed to have come down from the skies, and after death were supposed to go
back to the clouds. This great civilization declined around 800 AD, a full
seven hundred years before the Spanish conquest of Mexico. Their descendants
still live in the many villages in the area living in the margins of society as
indigenous people.
Mexican
food
Mexico is well known as a
foodies paradise. Today Mexican food is available in the different metros in
India but when I was young we read of tortillas and enchiladas in books. Later
I was introduced to fajitas and nachos and quesadillas and of course to
Margarita in the US, but this was my first introduction to the real stuff. Here
I learnt that some of the food that passes of as Mexican in the US is not
really Mexican and my Mexican friends turned their noses down at such ‘gringo’
food like burritos and nachos. These they told me was Tex-Mex or a Texan
variation or adaptation. The burrito they told me was like a jumbo ‘taco’ –
super sized like all things American, and then neatly folded and tucked in to
make it convenient. I also learnt that these burritos were often deep fried or
when the ingredients were put into deep fried basked shaped tortillas and sold
as Chimichangas in the US and these too had nothing to do with Mexico. Nachos
too were not Mexican. Mexican ate tostadas, or small toasted tortillas. The
triangular shaped nachos were deep fried and distinctly American.
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Local Ice cream stand |
I learnt
that tortilla’s or flat ‘chapatis’ or ‘rotis’ made of corn flour was the common
ingredient for the enchilada, taco and quesadilla. In the case of the enchilada
the meat, vegetable and cheese were put inside the tortilla and after the
tortilla was folded it was baked with a sauce was poured over the dish. The
green sauce was made from small cherry sized green tomatos which were very tart
and used only for making this sauce. Tacos on the other hand were the simplest -
basically a tortilla with the ingredients – cheese, meats, vegetables slapped
over it. You could eat it open or you could fold the tortilla over - it was
your choice. A quesadilla on the other
hand was originally a tortilla filled with cheese ( queso meant cheese in
Mexican and hence the name), folded in half and then cooked ( baked or fried)
so that the cheese melted. Later the cheese, was not longer obligatory and even
meat filled tortillas which were baked or fried were called quesadillas.
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Central Bowl - Chapuline; Extreme Right - Fried Cactus |
Different
regions of Mexico had their distinctive food and Oaxaca too had its
specialties. I have already mentioned that we had a special fruit ice cream.
These ice creams are more like fruit pulped into finely ground ice – with the
distinctly gritty taste of ice crystals. We didn’t know what to order because
the list of flavours which included leche, tuna, guanabana among others was not
very familiar. We asked for recommendations from a couple who were already
ordering and learning that Guanabana was not bananas but a local fruit ordered
it and found the taste very satisfying. Another Oaxaca speciality is the mole (
pronounced moley as in guacamole), a deep brown or chocolate sauce made of
chocolate and a variety of other spices which include pepper. I had chicken
with mole negro ( black mole), where the chicken was served with a blackish red
bitter sweet sauce over it. The taste was distinctive and not entirely
disagreeable. The truly unique gastronomic experience from Oaxaca was
‘chapuline’, or dried grasshoppers. We were served this delicacy at the home of
a local midwife. We were told that we should make a taco with sliced avocado
and chapuline and the taste was unique with the crunchy chapuline contrasting
with the creamy avocado. We were also served ‘mezcal’ a potent drink made from
a kind of cactus call the mezcal agave. It had to be drunk straight and had a
smoky but fruity flavor, but since was midday and we had half a day’s work
ahead I declined a second shot.
For more pictures please view https://picasaweb.google.com/113469930026886477771/OaxacaMexico?authuser=0&feat=directlink