It’s a rainy, rainy day here in the Mixteca. The clouds softly rolling over the hills, everything so green. Growing. Our garden frog is croaking, petitioning the rains to continue. It’s a beautiful day. A good day for relaxing and posting some of my art (and for cooking). I wanted to post some mixed media stuff today, because, honestly, I haven’t refined the drawings yet. I want to work on them in photoshop or illustrator so that the lines are clean, and look professional. When I’ve got them scanned and cleaned up I’ll post them.
Meanwhile, I wanted to introduce you to some of my art, principally “Canis Major,” made from found objects, including a dog’s skull, ribbons, dog teeth, beads, and drawn with nothing else but black sharpie marker. I love it. It is a fetish, a great peace of hanging art, and my first exploration into mixed media. It was a really intimate process making it, drawing gingerly on this skull of an animal I never met, giving it life again. Some may see it as macabre, but I see it as a beautiful resurrection.
There is also one of my “originals,” drawn when I was 15 or so, of a Southern swamp scene.
Finally, another mixed media piece is “Frida,” sort of a folk arty exploration of various materials, including ribbon, glitter glue, paint, sequins, placed over an image of Frida Kahlo that I bought in Mexico City.
Click on the Gallery to check out the images in larger detail. Let me know what you think!
I also want to share yet another recipe for DELICIOUS tostadas de tinga (just tried). For those who are unfamiliar, tinga is shredded chicken breast seeped in a delicious chipotle sauce, and then served on top of tostadas (the crispy round corn things you see in the grocery store). So below, in English and Spanish, is my recipe for “tostadas de tinga.” Happy Saturday.
Tostadas de Tinga
2 cucharadas de aceite de oliva
1 cebolla grande, rebanada
6 jitomates, cocidos
1 lata (105 gramos) de chipotles adobados (o al gusto)
1 kilo de pechuga de pollo, cocida y desmenuzada
1/2 taza de crema ácida
Sal al gusto
Modo de preparación
Preparación: 10 mins |Tiempo de cocción: 25 mins
1. Calienta el aceite de oliva en una cacerola a fuego medio. Agrega las cebollas y acitrona durante aproximadamente 5 minutos.
2. Mientras, licua los jitomates junto con los chipotles. Vierte sobre la cebolla y agrega la pechuga desmenuzada. Sazona con sal, tapa y cocina a fuego lento durante 20 minutos.
3. Sirve sobre las tostada y agrega crema encima.
2 spoonfuls of olive oil
1 large onion, cut in rings
6 roma tomatoes, boiled
1 can of adobe chipotle chiles
1 kilo of chicken breast, boiled until cooked and then shredded
1/2 cup of sour cream
Salt to taste
Preparation: 10 mins |Cooking Time: 25 mins
1. Heat up the olive oil in a big skillet. Add the sliced onions and sauté until golden brown.
2. Meanwhile, blend the tomatoes and chipotles together. Add to the cooking onions and then add the chicken on top and mix. Season with salt, cover, and cook on low heat for 20 minutes.
3. Serve on the tostadas with a dollop of sour cream.