The rich history of the poinsettia, la nochebuena. It’s that time of year when you’ll see bright red poinsettias everywhere in Mazatlan – from Home Depot, to independent vendors- Christmas has arrived. Some people prefer a rosy pink or even a white poinsettia depending on their décor, but the history doesn’t change.
The poinsettia is native to Mexico and Central America. The Aztecs called it “Cuetlaxochitl,” which means “flower that withers, mortal flower that perishes like the flesh.” They used the milky white sap to make a purple dye for clothing or cosmetics. The sap was also used to treat fevers. After the Spanish conquest of Mexico,1519, the poinsettia became associated with Christmas. According to legend, a young girl named Pepita had no gift to offer the baby Jesus at a Christmas Eve service. She gathered some weeds, including poinsettias, and placed them at the foot of the nativity scene. As she prayed, the weeds miraculously bloomed into beautiful red flowers.
In the 1820s, Joel Roberts Poinsett, the first U.S. Ambassador to Mexico, discovered the plant and brought it back to the United States. He cultivated it in his greenhouse and shared it with friends and botanical gardens. The plant eventually became known as the poinsettia. In Mexico, the poinsettia is known as La Nochebuena, which translates to “the good night.” It’s a symbol of good cheer, joy, and celebration during the Christmas season. Mexicans display poinsettias in their homes, churches, and public spaces, often surrounded by other traditional decorations like nativity scenes and candles.
A few fun facts: Poinsettias are not poisonous, but they can cause mild irritation to the skin and eyes. The red color of the poinsettia is not actually the flower, but rather the bracts (modified leaves) that surround the small, yellow flowers. Poinsettias can grow up to 10 feet tall in their natural habitat.
Book Review: Después del Derrumbre, RESILIENCIA/ after the down fall, Resilience, by Chef Gilberto Del Toro. [By Sheila Madsen, June 2024.]
Normally I wouldn’t review a book written in Spanish. This one is near and dear to my heart. It’s an autobiography by Chef Gilberto Del Toro and his remarkable recovery from his stroke in 2019. Even if you don’t read Spanish, you may appreciate that Chef has included 32 recipes – all the ingredients and how to prepare them. They may inspire you to cook at home. There’s a tiny flaw in the book – the website where you can find all the colour photos of his 32 dishes are in tiny type. I suggest you find it once, and enlarge it, like this:
https://www.despuesdelderrumberesiliencia.com
I met Gilberto in January of 2016. I saw a handsome man standing outside his renovation [Gaia] and asked him if he spoke English. He couldn’t have been more gracious and not only did he speak English, but French, German, Italian and of course, Spanish. We quickly became good friends and my husband, Soren, loved to joke around with Gilberto in German.
We were in awe of this talent, his energy, and his personal philosophy – the customer is always right. Gilberto is one of the few classically trained chefs in Mazatlan: from New York’s Culinary Institute [CIA] to formal training in Italy and California. He’d often cater a wedding of 400, return to Gaia and help with the clean -up at 2 am. He was a man in motion. He gave cooking demos at the organic market, he trained young chefs from the culinary school, he’d organize special events and do dozens of tastings for weddings, anniversaries and birthdays during the year. We went to Mexico City several times and even had dinner at the renowned Pujol. That became our catch phrase, “we will always have Pujol.”
On May 13, 2019 I received a text from his daughter, Narda, that said “my father is in the hospital and he has suffered from cerebral stroke.” We rushed to Sharp Hospital and the news was not good. After Gilberto came out of his month-long medically induced coma, the fight began. The fight to never give up. Resilience. We saw him at home in bed, and his first words in English were “we will always have Pujol”. The brain was working, all five languages intact as well as short and long term memory.
Narda, Gilberto, Magui and youngest daughter, Valentina.
He spent thousands of hours, four years really, with therapists, and doctors, and eventually he began to walk, to talk, to read books by other stroke victims, and in 2022 he decided to become a writer and record his recovery from his “downfall.” He has so many funny and personal stories about his family, his friends, and his journey to returning to being a chef. If you read Spanish the book is filled with facts and fun facts about Mazatlan and personal motivational hints on how to recover.
If you don’t read Spanish, then try his recipes: risotto con camarones [#15]; ceviche mixto verde [#20]; sopa de tortilla [#28]; coq au vin [#29]. Those numbers refer to the colour pictures on the website. Today, if you go to Gaia, you’ll see that Gilberto has a slight balance problem when walking [he refuses to use a cane] and he is deaf in one ear. I suggest you shout “congratulations, you never gave up, and please autograph my copy of Resilience.”
[Después del Derrumbe, RESILIENCIA, is available at Gaia Bistrot, Plazuela Machado -corner of Heriberto Frias and Sixto Osuna, open every day from noon until closing time. The price is $390. Chef’s other two books – Cuentos de mi Mexico, $200, and Relatos de Mazatlan, $180 ,can also be bought at Gaia. If you would like to learn more about Chef Gilberto and the restaurant Gaia Bistrot, please click here. All three books are also available at Casa del Caracoal – south side of Constitución, #83, closed Sundays, open from 10 am to 3 pm. and from 5 pm. to 8 pm.]
The talented Chef Del Toro has just released another book, this time in English, and it’s available at Gaia Bistrot [and on Amazon for $350. This book is perfect for friends, family and anyone who is a budding chef and is thinking of starting a restaurant. The book is filled with personal experiences; but more importantly, practical advice based on years of experience. How to Run a Professional Kitchen prepares the novice for what’s ahead and confirms what the most experienced chefs already know. It’s a gold mine of knowledge: Menu engineering matrix; Networking; How to take care of a Kitchen Line; Here are the top tips to consider when designing a professional kitchen layout; Environmental sustainability in the hospitality industry – a recipe for a greener future; Celiac Disease; Holidays and social eating, Molecular Gastronomy; How to be a great chef; How to set up and run a commercial kitchen – a start to end checklist; Great advice from famous chefs, tipping, how to shop for food and how much to buy, plus, plus, plus. Chef Del Toro doesn’t hesitate to share all his secrets. Inhale these secret kichen details and become the best you can be.
Do you have “an in a case of emergency” wallet card? What’s in your pocket when you take your dog for a walk, go for a morning stroll on the beach, or a run on Malecon? The consulate suggests something like this:
It will surprise you how much it takes to become a certified tourist guide.
[KM had this to say, March 2022:”if you are looking for an exceptional tour guide, I highly recommend Akino Montiel. He is a certified tour guide and the most knowledgeable and pleasant guy you’ll ever meet. We spent the day with him seeing dancing horses, visiting a tequila distillery and learning about the process in Osuna, and ending with a great meal and shopping in La Noria. Akino knows a lot about the area and the one question he couldn’t answer he researched and followed up with me soon after we returned. The whole experience was such a pleasure!”]
Many of you have “your guy” the person you turn to for day trips and for city tours. I always knew, to receive this designation, that it took time and money. A friend who has know him for 18 years introduced me to Akino Montiel – a certified tour guide. He kindly gave me all the details of what it takes to become a certified tourist guide/Guia Turistas General. I think you’ll find the dedication and cost to be an eye-opener.
- The certification allows a tour guide to work in any city in Mexico, but you must be a Mexican National and have finished high school.
- To be certified requires 510 hours and costs between $30,000 to $40,000 pesos and you must past the bilingual [English/Spanish] test, as well as the CPR course.
- Every teacher is an expert in their subject [architecture, wild life etc.] and has a master’s degree which is partly what makes the course so expensive.
- Every four years Akino must renew his license, which involves 160 hours and approximately another $10,000 pesos.
- Akino must renew his CPR course every two years.
- If you have a federal driving license with a federal plate [which Akino has] he must pass a medical test every two years and every six months there is a mandatory engine and pollution inspection.
“I love to be a good host, it’s like when you have a new friend visiting your house, you just want them to feel comfortable and you want to show the best part of your place. It’s super fun and to give good service is my passion. For me it’s the best job in the world.” [These are all Akino’s quotes with no editing so you can see his English is excellent.]
He’s been tour guide since 1997, and his van holds six passengers. Not a requirement but Akino also has a degree in Tourism from Universidad Autónoma de Sinaloa. Akino will take you wherever you want to go, but his two personal favourite tours are the Tequila Factory with El Quelite, and Concordia and Copala. If “your guy” is busy or you want another recommendation for a tour guide judging from his FP page and all the rave reviews he’s your man. You can reach him on WhatsApp 624 122 0915, e: akinomontiel@hotmail.com. [ SM, November 2018]
[Updated December, 2024: over the years Noë has trained a team, he’s not working alone any longer. During the height of Covid-19 he suspended his business to protect his employees and his clients. It’s full steam-ahead -cleaning now. A very large and well-used sofa is $850.]
If you have ever thought about giving your mattress a deep cleaning then Noë Guadiana Villareal is your man. He started his business, Deep Extraction Cleaning [yes, that’s the name – “Mexicans love English names”.] opened its cleaning services in 2014. A deep cleaning takes about 1 1/2 hours depending on your mattress size and stains. Noë begins with a Hepa filter vacuum [oh, the dust bunnies you would not believe!], then a soil remover and finally an injection suction for the deep clean. Allow a four to five hour drying time, with an approximate cost of $500. You may have two mattresses and there is a discount, or you may just need a light cleaning, for $250. He also cleans furniture, rugs, and car interiors. Noë’s team is very punctual and texts right on the dot of the appointed time, “I’m here.” The English-speaking Noë can be reached at 669 134 8864, or 669 986 1314 or e: decmazatlan@gmail.com. Sweet dreams.
If you want to say it with flowers, then Luz Elena is the florist for you. She’s owned Floreria Jardin de Rosas for 35 + years and specializes in fresh flowers and creative arrangements; for years she has had her flowers shipped from south of Mexico City four times a week. Many are unique to Mazatlan! Wish to have a delivery? No problem, free delivery with a minimum order of $600. Luz Elena also accepts most major credit cards. 
If you don’t speak flower-Spanish don’t worry, Luz Elena’s English is perfect. In fact, you don’t have to worry about anything with Luz Elena, she’s just so professional. Jardin de Rosas is located on Paseo Lomas #248 [past Starbucks and the school], call 914 1754,or WhatsApp, 669 912 0415 and the hours are Monday to Friday from 8:30 a.m. to 2 p.m. and 4 p.m. to 6 p.m.and on Saturdays 8:30 a.m. – 2 p.m. Like every florist in the world, plan your order way ahead for Mother’s Day [May 10] and Valentines.
