The Mexican holiday known as the Day of the Dead on November 1 and 2 corresponds with the arrival of the bulk of the monarchs to the overwintering sites in Michoacán. Locals consider the monarch butterflies to be the souls or spirits of departed relatives that have returned for an annual visit.• Mexico is blessed with an incredibly rich and diverse landscape. There is a cornucopia of nature—migrating birds, whales, turtles, insects. The list is long. It’s no wonder that the Aztecs have always revered nature. The state of Michoacán where the monarch butterfly sanctuaries are located is mountainous and remote. Many of the villages and towns maintain their traditions.
The white store-fronts were topped with tile roofs and window trims as bright as the peppers and tomatoes sold in the open market. The town was decorated with festive streamers looped between the buildings, their plastic colored flags flapping in the breeze. Locals thronged the sidewalks, carrying baskets overflowing with orange flowers, bread, sweets and traditional foods for the Day of the Dead. ~Chapter 22, The Butterfly’s Daughter
From these experiences and so much more, I have developed a greater appreciation of Mexico and her people. I hope when you read THE BUTTERFLY’S DAUGHTER that you will enjoy the peek of an American girl’s journey to this beautiful country.
2 c. raw pinto beans
1 1/2 tsp. salt
1 1/2 c. chopped onion
3 cloves crushed garlic
1/2 c. minced green pepper
2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. coriander (optional)
3 Tbsp. olive oil for sautéing peppers and onions.
Cook beans (over-cooking is desirable). Reduce liquid. Mash beans with potato masher. Heat oil in skillet. Add onions, garlic and peppers and cook till translucent. Add cumin, salt and pepper at beginning of cooking. Add mashed beans to veggies and seasoning and mix well. If too soupy, may be reduced over low heat at this point. Serve hot. Feeds 4-6 people.