Thursday, September 10, 2026

The Spirit Moves Differently in San Cristobal, Chiapas

 

                                                                                       

El Templo de Santo Domingo

     In a corner of the church just beyond the altar, two Indians pray, their voices echoing, reverential and melodic, more a sacred chant than a recitation. One calls out and the other answers, like a priest and choir. The sounds of their voices rise up towards the rafters and pull me away from my thoughts, like something inside me is rising along with their song. I listen. In front of them they’ve set up their own shrine, five or six tall candles and sticks of incense, the smoke rising and a pungent odor filling the air. The shorter man takes two small glasses from a pouch at his side. He fills them with a dark liquid.

     Behind me, a group of European and Asian tourists enter the church. They ignore the architecture, the sculptures, and the art and instead watch the two men. To them, the dark, the light, the cavernous temple, and the indigenous ritual must appear superstitious, perhaps barbaric, something prehistoric. To me, it appears magical and mystical. 

     It’s no wonder Mexicans are turning to evangelical churches, their ministers convincing them the Catholic rites are nothing but rote mumbo-jumbo.

     The tourists turn quickly and leave, as if they’ve interrupted a private exorcism. The smoke reaches me. The chanting fills each crevice of the church. I lose track of time. I want to leave. It’s getting late, but I can’t move. I listen. Something stirs inside me. Nothing exists except these two men dressed in ragged clothes, and the thin, worn soles of their sandals, more like extensions of their feet. They pray, moving closer to the candles and incense. They drink the dark liquid from their small glasses. The prayers begin again, exotic but lush, like a mediation.

                                                                                              

Tzotzil women selling their wares

          There is a tug at my side, something forcing me to stand, but there’s no one, only me. I resist the invisible energy or my imagination until I’m on my feet, levitated. I go to the woman selling religious items from a cart. I buy a rosary, small hand-carved wood beads, fifty pesos, about $2.50. I return to my seat. The two men, still chanting, swaying slowly. They stop. It’s like the silence after a storm. The church is silent. Another group of tourists enters, looks around and leaves. The men raise their glasses, say another prayer and drink, emptying their glasses.

     I want to tell them how deeply their prayers affected me, but I resist. I don’t know why. I stand to leave, but I’m pulled toward them, like a magnet. They watch as I approach. It is him, the man from the church of St Nicholas, the man who wouldn’t accept my money, earlier in the day. He'd told me he wasn't begging and didn't accept charity. 

     He smiles. My legs seem to weaken at the coincidence, like I need to sit down, but I don’t. “Hello, again,” I say, in Spanish. He nods. “You are right,” I add, “one never knows.”

     I ask him if he is a priest. His face is old and weathered. He smiles, shyly, and says, “No, an ilol.” He sees my confusion and clarifies. “My people call me a curandero.”

     I tell them both how much their prayers moved me. I have no idea why, but I hear myself asking for their blessing. I hold out my rosary. I ask if they will pray for me. It’s as if someone else is speaking, but I hear my voice. The man who led the prayers asks my name and from where I come. He tells me his name is Epifanio but is called Pablo, and his friend is Pedro. I offer a slight smile at the symbolism, Peter and Paul, he Rock and the Epiphany, enlightenment and strength. It’s as if I’ve been waiting for both of them, so familiar yet complete strangers.

     Epifanio places his hand over mine, the one holding the rosary. He places the other hand over my head. Pedro puts one hand on my shoulder. They begin to pray in their native tongue. They raise their eyes upward. I stand, immoveable. Faces pass through my mind, the missing Margaret Everett, then Serena, Jimmy and Elena. Epifanio switches to Spanish, a smooth transition, as if the two languages are one. 

     He prays for my family. He asks the virgin of Caridad to protect me and accompany me on my travels. He says my kamel is carrying a heavy burden, my chulel is lost, and he asks the Holy Spirit to return it. I don’t’ understand the two words I take as Tzotzil. If things are incongruent in my life, he prays that I learn to find order and understanding. He goes deeper, saying other unfamiliar words, chulmetic, chulotic, and nichmonil.

     He calls me his brother and my family his family, all one in God’s love. It is like a memorized prayer, yet, it can’t be. It’s spontaneous. He says Serena’s name, and prays for our partnership to last forever, and no matter what, we will remain friends in God’s love. I am startled. I open my eyes and look at him. His eyes are closed. I didn’t tell him my wife’s name. I no longer hear his words. I just keep trying to recall at what point I mentioned Serena. I didn’t, or I just can’t remember. Or maybe I misunderstood, and he used the word “serene” in his prayer. 

     When they finish, I wipe moisture from my eyes. I give Pedro two-hundred pesos, about $20.00, a lot in Chiapas.

     “It’s not necessary,” Epifanio says. 

     “This time you provided a service.”

     He bows, picks up his glass, refills it, sips the liquid, and hands it to me. I drink. It is Coca-Cola, warm and sweet. He whispers, “Pox,” pronouncing it “posh.” The two men gather the cups, candles, and incense container, and leave the church through a side entrance. The woman selling religious items is gone.

     I sit alone. I hear the echoes of people on the street outside. The church is empty. I stay seated. I open my hand. The rosary is not there. I look around me, up and down the pew. I rush out the side entrance to see if Epifanio or Pedro has taken my rosary, but they are gone. I return to the pew. The rosary is there, a tiny heap of wooden beads.

Wednesday, September 09, 2026

New Shoes for Leo- Zapatos para Leo


Written by Lauren Agra Deedy

Illustrated by Susan Gal 



*Publisher: Scholastic Press

*Print length: 40 pages

*ISBN-10: 338770217

*ISBN-13: 978-1338770216

*Reading age: 4 - 8 years

*Grade level: Preschool - 3



Debut Cuban-American author Lauren Agra Deedy and award-winning artist Susan Gal join forces in this charming, heartfelt picture book story about an immigrant family―and their love and caring for family they left behind.


William's Mami and his Tía Ana are busy packing a big box of food, medicine, and clothing to mail to their family living in Cuba.

But something important is missing.

They have no zapatos, no shoes, to send Cousin Leo!

"Which cousin is Leo?" William asks.

Tía Ana answers him with a thin paper tracing of Leo’s footprint. She nudges him out the door to find someone in the family with spare shoes in Leo’s size. But finding shoes for Leo is not as easy as it seems.


With warmth and tenderness, Lauren Agra Deedy and Susan Gal have created a rich, colorful story of a tight-knit family ― and the love that grows as they care for those living far away.


“[A] jubilant, dialogue-driven story. . . . The bold strokes, scribbles, and textures of Gal’s exuberant pencil, ink, and watercolor illustrations amplify Deedy’s energetic prose.” ―Publishers Weekly, starred review




Zapatos para Leo 




La autora cubano estadounidense Lauren Agra Deedy y la galardonada artista Susan Gal unen fuerzas en este encantador y sincero libro ilustrado sobre una familia de inmigrantes, y su amor y cuidado por la familia que dejaron atrás.


La mamá de William y su tía Ana están ocupadas empacando una gran caja de comida, medicinas y ropa para enviar por correo a su familia que vive en Cuba. Pero falta algo importante. ¡No tienen zapatos para el primo Leo! Pero encontrar zapatos para Leo no es tan fácil como parece. Lauren Agra Deedy y Susan Gal, con calidez y ternura, han creado una historia rica y colorida sobre una familia muy unida y el amor que crece mientras se preocupan por quienes viven lejos.




Lauren Agra Deedy graduated from Emory University before receiving her MPhil in Literatures of the Americas from Trinity College Dublin. Like William in the story, Lauren is the child and grandchild of refugees, and grew up helping them make care packages for family still living in communist Cuba. New Shoes for Leo is her picture book debut. Lauren lives with her husband and family in Atlanta, Georgia.


Susan Gal holds a BFA from Art Center College of Design and has illustrated several books for children, including Abracadabra, It's Spring! and Here Is the World: A Year of Jewish Holidays. She has also been a poster artist, a calendar illustrator, and an animator for Disney.









Tuesday, September 08, 2026

Origin of the Gluten-free Chicano, Quiche for Real Gente

2026 Hatch Chile Season: The Gluten-free Chicano’s 2018 Debut

Michael Sedano

My Barbara had been diagnosed with Dementia of the Alzheimer’s type earlier that year, 2018, and the full impact of the disease had not struck me. I was all “la – dee – dah” about the future, or lack thereof. At least in writing. I remember the meeting with the neurologist. As he described the progression I doubled up in my chair and cried, “I don’t want to lose her!” Barbara, the doc, and our daughter looked at me unable to offer the slightest consolation.

Time

All we had was Time. I always capitalize “time” in context of the dementia. Alzheimer’s people have only Time; no hope, no cure, no treatment. Time to change the medications. Time to deal with progressive changes. Time to remember. Time to rue what inevitably happens. Time happens then after-Alzheimer’s time begins.

I write because it’s hard to cry when you don’t want to pay big bucks to repair a keyboard. I write because writing is therapy, an escape and a confrontation. I write because writing is preferred to shaking one’s fist at the unfeeling universe who would answer that unasked question, “why not you?” “why not her?”

So I wrote about other matters and invited my alter ego, The Gluten-free Chicano, to take over from my reality-avoiding self. Following the reprise, with updates, of that 2018 dismal day, I share a 2026 gluten-free chile relleno quiche recipe.  

 

One peeled chile, freeze the rest.

Gluten and Edible Comestibles 2018

Gluten is another word for fearful dining. I’ve read some people go to restaurants with cards explaining everything and hand these to waitstaff. My way relies on a canned answer to what’s it gonna be? “I cannot eat anything that has flour or wheat. Can you please alert me if I order anything with flour or wheat?”

 

People with gluten allergy get sick when they consume wheat, barley, rye, and US-grown oats. Rice, corn, and potatoes are fine food for most people with the gluten bug. Certain gente who eat food contaminated with wheat, their bodies start itching incredibly, maybe they throw up and get horrid stomachs. One time a restaurant served me champurrado—that’s supposed to be safe--and my throat swelled up just enough to distract my attention from the maddening itch.

 

Gluten intolerance—the worst is celiac disease--appears to be a growing condition in America. The gluten-free foods industry, inclusive of magazines, runs strong from Canada to Argentina. I was delighted when an Italian restaurant in Montréal on a visit in 2010 served gluten-free pasta. The newsstand on Soto sells at least one Argentine celiaco magazine. 

 

 

Foodstuffs & Mexican Cooking

Dad's Redlands, Ca Horno


Everything a chicano cooks is chicano food. When I make a baloney sandwich, for example, I slather Best Foods mayonnaise on a leaf of lettuce, lay down two slices of Oscar Mayer and a sliced tomato, slather Morehouse mustard on a second leaf of lettuce, and that’s a Gluten-free chicano baloney sandwich. 

 

La Bloga won’t practice culinary nationalism. Note, however, among the many beauties of chicanexican cooking is its naturally gluten-free ingredients. The Gluten-Free Chicano cooks traditional preparations as well as gluten-free adaptations of fare such as chiles rellenos, soufflé, pankekis.

 

gluten-free individual cheese soufflées

 

 

Restaurants & Eateries

 

Restaurants & Eateries fall into four groups of gluten awareness: 

Never Mind, just a salad.

Bad Dog!

Right Attitude…

Please, May I Have Some More?

 

Time brings change. In the best way, for celiacs and the gluten-intolerant populace. Nowadays restaurants carry a “gf” bug on the menu, and good places will alter a dish, like chicken piccata, to serve a welcome gluten-free version. That said, the four restaurant categories accurately describe the gluten-free eating taxonomy. in 2026

 

Never Mind, just a salad. 

These are noodle houses, pizza parlors, bakeries, places featuring deep fried breaded entrées. A green salad or such is likely to be uncontaminated. Eat elsewhere is usually the better choice.

 

Bad dog!

A significant majority of restaurants and food workers handle food questions with professionalism. Establishments who employ eye-rollers or exasperated tipas tipos are bad dog! places, as are those who ought to do better but fail.

The price of dining at Disney Hall shouldn't include allergic reactions, but this was the possibility at St. Valentine's dinner at Patina. One ingredient looks like black pearl barley to me, so I ask the order taker, who informs me most snottily, "Sir, that is a 'legume.'" That's not information, so I request he ask the chef what kind of 'legume' this might be. The waiter instead repeats his know-nothing response, this time more forcefully. "Sir, as I said, it is a 'legume.'" Please ask, I insist. The fellow disappears for a moment, returns exasperatedly and repeats the legume tale again. I doubt the fellow asks the chef. Diners should not be paying a hundred bolas to be poisoned by ignorant staff. Bad dog!, Patina. 
(Patina is a now-defunct eatery, Michelin star notwithstanding.)

 

Egregious surprise was in store the final time I visited the trop chèr Ruth’s Cris Steak House in Pasadena. I’d enjoyed Ruth’s Cris meals in Vegas, Houston, and Phoenix and welcomed the chain to the neighborhood. I was especially encouraged that the newspaper advertisement touted Ruth Cris' gluten-aware menu and staff. 

 

I compliment the waitstaff on the restaurant’s gluten-adverse advertising, advised the person of my need for gluten-free ingredients, and order. The salad arrives with croutons. When the steak arrives it has a pat of butter on top. I ask if that is just butter and the chastened waitstaff checks. He returns to whisk away the steak—the butter has flour. Bad dog!, Ruth's Cris Steak House.

 

One theme restaurant menu touts a gluten-free version of its double chocolate brownie hot fudge volcano delight dessert. Dang, that sounds pretty tasty until the waitstaff clarifies the gluten-free version is ice cream and a different chocolate sauce. Bad dog!, Claim Jumper. (Claim Jumper in Arcadia is now closed).


Maybe these places have improved. I doubt I'll ever return to find out.

 

Right attitude.

An attitude is a predisposition to act one way rather than another. But attitude is not action.

A restaurant in trendy Eagle Rock emails invitations to come dine on its imaginative Mexican food. The majority of delectables include a wheat ingredient. I complain. The advertiser replies almost immediately with a “you're not the only one so we’ll look into it”. A ver, if CaCao Mexicatessen follows through on its right attitude.
 (I never got answered, and after a single visit, didn't return to CaCao, the attitude stunk. I saw you the first time, sabes?)

 

 

Please, may I have some more?

P.F. Chang’s is a celiac’s dream restaurant. A separate gluten-free page in the menu, trained staff, gluten-free tamari sauce. For all I know P.F. Chang's kitchen has a space reserved for gluten-free food prep. (This restaurant closed its Pasadena location around 2024.)


Food4More, aka Whole Foods, sells gluten-free pizza in the comida corrida section and Bard's beer in grocery. Von's and Ralph's now have a gluten-free freezer section for fake breads and cookies. (Bard’s beer is no longer marketed on the west coast but finished high in La Bloga’s gluten-free beer tasting, https://labloga.blogspot.com/2011/10/gluten-free-chicano-diga-me-on-line.html.)

Domenico's in north Pasadena sells a chewy gluten-free take-out. The restaurant charges up-a-size for a medium gluten-free garbage pizza. So it goes. (Domenico’s 
sells the region’s best antipasto salad. Settebello sells the world’s best gluten-free pizza.

DISH in La Cañada deserves special mention for a single experience. After years of waitstaff impatient with questions, or blank stares from dumbfounded food workers unaware of gluten allergies, DISH employed a woman who exclaimed, “My Dad Is gluten-free!” Nonetheless I ask her to alert me if I order anything with wheat and she practically hugs me in reassurance. A hug for the Old Guy. (I recently dined at DISH and it’s improved 1000% and it was already top-notch!)

 

2026: El Gluten-free Chicas Patas Bakes Chile Relleno Quiche

Photos by Bull Cook Thelma T. Reyna

Peel and de-seed.

Don't be too particular about seeds.
Peeling chiles can be a personal experience, but the best method is a big pachanga, like Alfredo Lascano's popular La Pelada (link)

Peel and de-seed roasted chiles. I eschew the gloves when the chiles are sweet/mild variety. I also taste first to ensure the chiles are the less-picoso variety.

2. Prepare the crustless quiche mix. Quantities depend on volume. 3 or 4 eggs to a cup and a half or two of milks.

a.        Milk, half and half, sour cream, or crema Mexicana  (table cream or agria).

b.        Blanquillos beaten to a frothy joyousness.

c.        Chopped chiles.

d.        Quesos – cheddar and jack or mozzarella.

e.        Salt, pepper, cayenne.

f.           Fresh jitomate.

g.         Onion option. Mix chopped with the milk and/or add rings to the bottom and top.

An electric beater serves well.

 In advance, preheat oven to 350º and grease up a baking dish. Buy gluten-free beer (link). Mejor, Korbel Natural Champagne.
Choose a pie dish for your quiche. Fill it to within an inch of the rim with measured water to define your volume.

Chiles and cheese as a base for the custard.

4.        Lay chiles rajas (or chopped or both), topped with cheese, grated or sliced, in the prepared dish.

5.        Pour over the quiche mix.

6.        Place jitomate slices and sliced onion atop.

7.        Decorate with rajas and cheeses.

Measured liqid fills just below the rim.

8.        Bake on a cookie tin for 40+ minutes. A quiche is done when it doesn’t jiggle a lot when shaken, or when a butter knife blade emerges clean from the middle (not the edge).

Careful not to spill and slide into the heat.

The entire dish loads you with less than 30g carbohydrates. It's gluten-free and diabetic friendly. Provecho.

Sunday, September 06, 2026

De _Hudson_ Poema 1 por Xánath Caraza

De _Hudson_ Poema 1 por Xánath Caraza

 

Xanath Caraza

1.

 

Desde la muerte nace la luz:

en sus espesas aguas

se enreda la niebla.

 

El tiempo se fractura

con la corriente y

Caronte abre los brazos.

 

Xanath Caraza

1.

 

Out of death is born the light:

fog entangled

in its heavy waters.

 

Time is fractured

upon the current and

Charon opens his arms.

 

Xanath Caraza

Ambas versiones del poema 1 son parte de la colección bilingüe Hudson (Editorial Nazarí, 2018) de Xánath Caraza. Traducido al inglés por Sandra Kingery. Hudson recibió Segundo Lugar como Mejor Libro de Poesía en español por un autor en 2019 para los International Latino Book Awards: Second Place: “Best Poetry Book—One Author—Spanish”, 2019 International Latino Book Awards. Imágenes por Xánath Caraza.

Hudson by Xanath Caraza

 
Xanath Caraza

Saturday, September 05, 2026

Noir day or night

Special Dispatch for Labor Day Weekend: A Pre-Order Opportunity

La Bloga columnist Margaret Elysia Garcia sends this video for your appreciation. Garcia is author of the El Martillo Press collection, Chicana Noir and Other Stories,"> coming October 2026. Pre-order at the publisher's website (link here).

Chicana Noir might not be familiar to some readers, whereas "noir" has long been a staple of publishing, and a La Bloga favorite genre, e.g. Akashic Books' cityname noir series: https://labloga.blogspot.com/2015/10/review-chicago-noir-classics-news-on.html

Preview readers lavish compliments upon the writer and her stories. For example, Jesus Salvador Treviño observes, ""Margaret Elysia Garcia’s writing is enthralling, introspective and honest. In Chicana Noir and Other Stories, she elevates commonplace people and events and infuses them with metaphoric and, at times, horrific meaning."

Ariel Gore shares her view that ""In Chicana Noir and Other Stories, the real horror isn't supernatural—it's adjuncting without health insurance. From the fever dream of "Chicana Noir Story #1" to the revenge fantasy of "The Last Cruise," Margaret Elysia Garcia writes with the urgency of someone who knows that survival itself is resistance. Garcia's narrators exist in the margins"

From El Martillo's website, "Macondo fellow Margaret Elysia Garcia is the author of the poetry collection the daughterland (El Martillo Press, 2023), of the short story collection Graft (Tolsun Books, 2022), and the poetry chapbooks Iconistas!, and Burn Scars, (Lit Kit Collective, 2025, 2022). She’s the co-editor of the anthology Red Flag Warning: Mutual Aid and Survival in California’s Fire Country (AK Press, 2025). Her second short story collection Chicana Noir and Other Stories will be published in 2026 by El Martillo Press. She's the recipient of Chapman University's non-tuition fellowship for Creative Writing."