Seasonal Rituals

Ritual is important to us as human beings. It ties us to our traditions and our histories. ~Miller Williams  Ristra Maker by Zulia Gotay de Anderson

Sitting around the fire, remembering all the traditions and rituals my abuelita taught me around this time of sacredness. Making homemade chocolatito and bunelos, inhaling the aromas of the red chile, posole and sweetness of the biscochitos. Feeling my abuelita near and deep in my heart as the traditions are being learned by the next generation in my grandson and grandbaby to be...my soul is content.

Everything I learned was a ritual from picking herbs, to making cafecito. Ceremony was a way of life.  Till this day there is nothing I do that isn’t done in ceremony.  People that enter my home always mention “your home feels so sacred, your home reminds me of my grandma’s home etc” I smile for my home is ceremonial.  I take great care in placing incense, crystals, fresh flowers and always a lit candle on my altar.

Now a days we are always rushing, going from this to that and wondering why we are depleted or exhausted     sleeping hours at a time on the weekends.  Just a simple reminder that our lives are all about SPIRIT and interconnectedness with one another can helps us alleviate the “need for quick fixes or busy-ness”...Breathe, Receive; Breathe Release; Breathe and BE! and so it is AHO Ometetol!

I share with you a simple recipe for café de la olla 

Café de olla is made in an earthen vessel called an olla (pronounced OH-yah) a round, earthenware pot, bulbous at the bottom, used for making coffee, hot chocolate, beans, soups, and much more.

3 cups (3/4 l.) boiling water
6 tablespoons (90 ml.) coarsely ground coffee
2″ (5 cm.) cinnamon stick
piloncillo for sweetening (optional)
Add ground coffee and cinnamon stick to boiling water and allow to reach a boil again. Remove from heat, slowly stir to settle the grounds, and return to heat to bring to a simmer. Remove from heat and strain into mugs.

In Mexico, coffee is served very sweet in small pottery cups. The traditional sugar for coffee is piloncillo, cones of dark, unrefined sugar with a slight molasses flavor. You don’t need a metate, a rectangle of volcanic rock upon which grains are ground with a mano, but if you want to experience the making of coffee in a slightly more traditional way, grind the beans using a mortar and pestle. BUT a high-quality grinder will do just fine.

Sharing a few traditions and rituals with you so “la medicine” continues.

May ALL your dreams be sweet reminder of ancestral rituals, may your heart be at peace and may your spirit filled with fire for a new tomorrow.

Many blessings,
Maestra CC (Cuauhtli Cihualt)
Laura Alonzo de Franklin
Kalpulli Teocalli Ollin

Painting "Ristra Maker" Zulia Gotay de Anderson