ALEXANDER BEN
ChiqualinesEvery year during Semana Santa a group of largely indigenous women with men among them, albeit noticeably less, set up a sort of of outdoor kitchen in Plaza Sanfrancisco. The kitchen is makeshift, comprised of tents and tarps, firewood powers the operation, and they are there for a singular reason. To make and sell tamales. These tamales have long been a ritual during Semana Santa, differing in that they use wheat rather than corn flour “harina” vs “masa
A Semana Santa traditiion in Pátzcuaro.
ChiqualinesEvery year during Semana Santa a group of largely indigenous women with men among them, albeit noticeably less, set up a sort of of outdoor kitchen in Plaza Sanfrancisco. The kitchen is makeshift, comprised of tents and tarps,e firewood powers the operation, and they are there for a singular reason. To make and sell tamales. These tamales have long been a ritual during Semana Santa, differing in that they use wheat rather than corn flour “harina” vs “masa”
ChiqualinesEvery year during Semana Santa a group of largely indigenous women with men among them, albeit noticeably less, set up a sort of of outdoor kitchen in Plaza Sanfrancisco. The kitchen is makeshift, comprised of tents and tarps, firewood powers the operation, and they are there for a singular reason. To make and sell tamales. These tamales have long been a ritual during Semana Santa, differing in that they use wheat rather than corn flour “harina” vs “masa”
ChiqualinesEvery year during Semana Santa a group of largely indigenous women with men among them, albeit noticeably less, set up a sort of of outdoor kitchen in Plaza Sanfrancisco. The kitchen is makeshift, comprised of tents and tarps, firewood powers the operation, and they are there for a singular reason. To make and sell tamales. These tamales have long been a ritual during Semana Santa, differing in that they use wheat rather than corn flour “harina” vs “masa”