Cultura

Socorro González: Elusive visual artist

MoKa Hammeken

Socorro González and his wife Nina Mier are synonymous with art, literature, film, and cultural promotion in Puerto Peñasco, and across the region. Ever since Socorro’s own Foto-septiembre exhibition “Intromisiones” late last year, MoKa Hammeken of Rocky Point 360 has been anxious to catch up with him.  Here are some excerpts (in English) from her […]

Socorro González and his wife Nina Mier are synonymous with art, literature, film, and cultural promotion in Puerto Peñasco, and across the region. Ever since Socorro’s own Foto-septiembre exhibition “Intromisiones” late last year, MoKa Hammeken of Rocky Point 360 has been anxious to catch up with him.  Here are some excerpts (in English) from her recent conversation with this unpretentious artist, photographer, filmmaker, father, husband, and friend.  (Original in Spanish)  Socorro can generally be found Tuesday evenings outside Café Puerto Viejo for the popular CineMartes nights, offering free art film showings around 8:30 p.m.  González has also been awarded grants through the State Fund for Culture and the Arts (FECAS) Stimulus Program for Creation and Artistic Development, with which he is currently working on his first film. Socorro González - CineClub's Hyperactive Member By Moka Hammeken I’ve been wanting to interview Socorro for quite some time, but he’s shy and elusive as a fish. He's an intriguing person, offering lively and interesting conversation, and a lover of

film. Speaking with him about images (whether static or in movement) is to enter into an alternate world beyond that which we perceive. He can name, almost as if they were buds, directors and photographers, as well as illustrators and writers. He is introspective and contemplative, though on occasion he can let out a comment without warning, throwing a curve ball, revealing his playful and truculent though fun side. I know you know him. You’ve seen him at almost all the events, with a camera around his neck or caring for a video camera set up on a tripod, building a detailed visual memory of the moment. “I have a degree in Hispanic Literature from the University of Sonora,” states Socorro. “Still, I’ve always preferred the visual, though my degree has served me well. Definitely if I hadn’t studied that, I wouldn’t have doors open to me in the area of knowledge, language,…

Cultura, Recipes - Recetas, Rocky Lounge

Courtesy of abuela: Lentil & Bacon Soup

MoKa Hammeken

Given an expected cold front set to roll into the area this weekend*, we thought we’d bring up this goodie from last year to help keep us all warm.  ¡Buen provecho! *Granted, “cold front” may be all relative for anyone visiting us from points North.   By MoKa Hammeken  (Republished from Jan. 2013) January is […]

Given an expected cold front set to roll into the area this weekend*, we thought we'd bring up this goodie from last year to help keep us all warm.  ¡Buen provecho! *Granted, "cold front" may be all relative for anyone visiting us from points North.   By MoKa Hammeken  (Republished from Jan. 2013) January is a grand month. It begins with tremendous energy, stuffed (like a turkey) with resolutions, optimism, and cozy cold temperatures calling for jackets, blankets, and layers of clothing. We treat the New Year like a magical being, covered in a padded cape of fairy dust. When eating twelve grapes at midnight (on New Year’s Eve), with our eyes closed and our hearts anxious, we wish for many many things and (if I’m not mistaken) a common denominator within these New Year resolutions is that of achieving the much sought after, and thousand times imagined, body of our dreams. Not a soul can be found at fast food restaurants, just

the poor kids working there who must be having fun as if it were their vacation. Nevertheless, our enthusiasm seems to decrease as we start to take off the layers of clothing engulfing us, obviously not expecting to see any change at all. So then the lettuce and tomato begin to beg for accompanying partners within two slices of bread…possibly a generous portion of ham or cheese and of course hopefully the waitress won’t forget how well these go with a good serving of French fries. I imagine the cold doesn’t help much either. Very few of us crave lettuce when we’re shivering; in our minds, the synonym for “fresh” is polar ice cold – still, there are other options, like soup. So, we turn to a rich and comforting soup for the season, with a variety of healthy vegetables that will help us meet our goals. This can be accompanied with one or two pieces of…

Cultura

Mexican Flag Day / Día de la Bandera Feb. 24

MoKa Hammeken

By MoKa Hammeken February 24th is a solemn day as it is the day dedicated to one of the most important patriotic symbols of Mexico, which gives the spirit of unity and belonging to Mexicans either within or outside of the country: the Flag. Mexico’s flag is well-known internationally by its colors and coat of […]

By MoKa Hammeken February 24th is a solemn day as it is the day dedicated to one of the most important patriotic symbols of Mexico, which gives the spirit of unity and belonging to Mexicans either within or outside of the country: the Flag. Mexico’s flag is well-known internationally by its colors and coat of arms. The flag waves fervently during festivals and moments of national pride. Yet, this banner does more than simply identify us as fans of any sports team; it has signified the ideals, victories, and efforts to build an independent nation. Many historians consider the famous banner of Miguel Hidalgo (Virgen de Guadalupe), waved during the famous “grito de Dolores” (cry for Independence), as the first Mexican flag. This was on September 16, 1810. In 1813, the insurgents came up with another design, which became the flag that accompanied María Morelos y Pavón in his struggles; it was a blue rectangle with another white rectangle and in

the center a crowned eagle perched on a nopal cactus, above there was a door with three arches and the initials “VVM” (Viva la Virgen María). [The significance of the eagle perched on a nopal is representative of an ancient Aztec legend of God telling wandering Aztecs that when they came across an eagle eating a snake while perched on a nopal cactus growing out of a rock surrounded by water, that is where they were to build their home. That spot became Tenochtitlán, or rather modern day Mexico City.] It was not until 11 years later that, following the Plan de Iguala that brought together the troops of Agustín de Iturbide and Vicente Guerrero to create the Trigarante Army, would the struggle for independence come to an end. It was then on February 24th when Iturbide decided to create a flag that would reflect the ideals of the Insurgent movement, contracting the tailor José Magdaleno Ocampo to make…

Cultura, Recipes - Recetas

A taste of Sonora: Cocido de Res

MoKa Hammeken

At my grandmother’s, the famous “cocido de res Sonorense” (Sonoran cooked beef) was known as “puchero” (stew). She would greet us with this dish every time we visited her home on Calle de Xochicalco in Mexico City. My family always delighted in this, though personally I must admit I wasn’t much of a fan. “Monica,” […]

At my grandmother’s, the famous “cocido de res Sonorense” (Sonoran cooked beef) was known as “puchero” (stew). She would greet us with this dish every time we visited her home on Calle de Xochicalco in Mexico City. My family always delighted in this, though personally I must admit I wasn’t much of a fan. “Monica,” my grandmother would scold, “How is this possible? This is from where you are from, and it’s beef, how can you not like it? Taste it, it came out really well.” It was always the same. We would eat this for the first two days because, in her excitement, she would always cook a lot. She really did prepare it well, but honestly I was always holding out for a milanesa, enchiladas, or tacos de canasta. Now here in Puerto Peñasco, one day a friend of mine called up: “It’s Tuesday, Cocido de Res day at Lolita’s; do you want some, because they’ll run out.” “What is it?,” I asked naively. “It’s like

a beef broth with vegetables.” I still didn’t understand the relationship of one with the other; I heard beef, broth, beef…I could leave the vegetables to the side if I didn’t like them. “Ok,” I answered. When my friend arrived at my home with a styrofoam cup, imagine my surprise to see this was the famous dish my family had baptized “puchero”! I became a bit nostalgic; it was delicious (though not like my grandmother’s). While my friend lived here, she would go to Lolita’s religiously almost every Tuesday for their famous Cocido de Res. The thing is, one cannot always go out to eat and/or buy enough for the whole family. Plus, what happens when it runs out and you’ve still got a hankering for it? I decided to go to the phones for a recipe. This is the original, which my mother had jotted down in a notebook that no…

Cultura, Recipes - Recetas

Time for Tamales

MoKa Hammeken

We all know what a tamale is. We’ve enjoyed them at parties, celebrations, and feasts and above all they are the guests of honor on February 2nd, the Día de la Candelaria (Candlemas Day), when those who found a small doll in their slice of Rosca de Reyes on Jan. 6th now have the obligation […]

We all know what a tamale is. We’ve enjoyed them at parties, celebrations, and feasts and above all they are the guests of honor on February 2nd, the Día de la Candelaria (Candlemas Day), when those who found a small doll in their slice of Rosca de Reyes on Jan. 6th now have the obligation to bring the tamales! While we know tamales are a dish quite typical of Mexico and Central America, we do not know specifically who created them or how recipes have been passed down. According to archeologists Karl Taube, William Saturno and David Stuart, tamales date back to 100 B.C. They have found pictorial references in the Mural of San Bartolo in Petén, Guatemala. Isn’t that incredible! Tamales have been around since then!  This is why tamales are so deeply rooted on our palette and in our celebrations. What we do know is the famous corn tamale is a culinary tradition in Sonora. For generations these tamales

have been the envy and wonder of many, with a taste so very typical of the region. I remember my mom would go crazy, while my grandmother’s eyes would widen upon hearing “corn tamales from Magdalena,” which they would joyfully (though properly) devour, freezing leftovers for another occasion. I am sure many have their regional favorites, but we have family [in Magdalena] and I lived there as a girl which is why the taste stirs up family gatherings.  My father, nevertheless, is not as much of a fan as he only like tamales prepared with cooked cheese. So, in order to shine this February 2nd, I leave you with a delicious recipe for Tamales de Elote, which is a traditional recipe according to Sonoran Regional Cuisine. Tamales de Elote Ingredients 5 kilos of white corn (36 pieces on average) 2¼ kilos of green chile (Anaheim chiles) 750 grams of vegetable shortening 400 grams of white cheese 1 cup of…

Announcements~Avisos, Cultura

Convocatoria / Nominations for 2013 “Eddies”

MoKa Hammeken

CONVOCATORIA AL CONCURSO POR EL RECONOCIMIENTO AL DESEMPEÑO ARTISTICO 2013 For a second year in a row, Eddie Wharez® Diseños Casa y Jardín has launched a call for nominations for the “Eddie Awards” to recognize artistic talent in 2013. The first “Eddies” were held in January of 2012, with both a Lifetime and Open category […]

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Cultura, Rocky Lounge

Arte en velas de Wendy Fregoso

MoKa Hammeken

La conocí relativamente hace poco, en el primer taller de escritura creativa. desde ahí podría afirmar que no se ha perdido uno solo de los cursos que últimamente se han impartido. Ahora de pronto ha descubierto su propia linea de desahogo artístico; las velas. Como dijo Víctor Alemán en esta primera exposición, “se nota que […]

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Cultura

Get ready for the Lupe-Reyes marathon!

MoKa Hammeken

By MoKa Hammeken  (Reprinted from Dec. 2012) Both jokingly and in all seriousness, you can begin to hear voices talk about the famous marathon that has the entire Mexican community worked up, particularly now that running is a hot trend: it’s the Guadalupe – Reyes Marathon (a.k.a. Lupe-Reyes). And no, it’s not a marathon in […]

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Cultura, Recipes - Recetas

A little mole about mole

MoKa Hammeken

By MoKa Hammeken We’re well into September, the patriotic month for Mexicans! The month full of explosions of color and tastes! We’ve also had the famous long holiday weekend, “puente”, invigorating the hearts of the nation with fiestas streaming with tequila, sombreros, fireworks, and typical dishes. Who as a young child didn’t want to go […]

Mole in Cordoba, Veracruz Photo: Plinio Rivero 2011

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