Hoy hace 22 años me hiciste mamá y conocí lo que era AMAR sin condición. Desde entonces hasta hoy, puras aventuras, muchísimas enseñanzas y tantísimo amor. Todo, absolutamente todo valiendo la pena para llegar a HOY. Mi Fausto Antonio Gallardo Valladolid… si supieras morro. SI SUPIERAS LA PROFUNDIDAD DE ESTE AMOR.
Feliz cumpleaños. Gané. Ganaste. Ganamos todos los que nos toca que nos sonrías o que nos abraces o que nos protejas o que nos platiques y sobre todo, que nos ames❤️. Desde que naciste hasta hoy, lo único que tienes que hacer es RESPIRAR y ya me muero por ti. Larga vida flaco, que padre ver cómo se va desenvolviendo la tuya. Que honor acompañarte. Te amo con todito mi ser❤️ @faustogallardov
I’ve been thinking about something for a long time…
A CULINARY EXPERIENCE. Pero chingon. Para MATRIARCAS🫡
And the second it felt real, I knew exactly who I’d do it with.
La famosísima Ana Lu.
We’ve spent the last 5 years traveling together more than most people do in a lifetime.
Tijuana, Monterrey, CDMX, San Cristóbal, Oaxaca, San José del Pacífico, Mazunte, San Miguel de Allende, Puebla, Mérida, Morelia. Some of those locations MULTIPLE times.
They say you get to know someone when you travel with them… the first day we met, we drove to San José del Pacífico, got tattoos, and drove back down the mountain. I love this lady and she has been such a huge part of my life both personally and professionally.
And I also know things get done when she’s involved.
About the trip, this idea isn’t new. I’ve been thinking about it for years. At least a decade.
But if we do it, I want to build it with you.
What would your dream culinary trip look like?
Slow and relaxed?
Cooking?
Markets?
Shopping?
Temazcal?
A little bit of everything?
IDEAL LENGTH? (Most important question right now)
Tell me what you want.
Because everything I build starts with you.
Ana Lu… let’s do this.
If not us, who?
@analuhoyos
Tortillas top to bottom in real time leave your questions below….
6 minutes long. Unedited content to show you how things happen in real time. Also editing is my worst favorite thing to do ever. 🤗
A couple tips I don’t mention and more in the comments
1. The pan
I’m using a super nonstick skillet (mine is All Clad). Until you really know how to handle a clay comal or cast iron, nonstick is the most forgiving, especially if your masa has a little extra moisture. It just makes learning tortillas easier. 2. The little twist
When the tortilla hits the pan give it a quick little twist. You saw me do it. That tiny movement helps release it immediately so it doesn’t stick.
So… he’s coming to the shop soon and somehow this little syncretic chia lamb still has no name. Any ideas? Leave in the comments. 😂
I asked you guys to help me name him but nothing has felt like this fits the massive amount of tradition in this little guy.
In true Matriarca fashion, this little borreguito ended up opening the door to a much bigger story.
What started as me finding a tiny clay lamb in Oaxaca turned into learning about the Altar de Dolores, syncretism, germinating chia as a symbol of rebirth, Indigenous traditions surviving colonization, and the realization that the American Chia Pet actually traces back to something much deeper and much more beautiful.
And THAT is Matriarca.
You thought it was just salsa macha? Absolutely not. 😂
Little by little, all the pieces you loved from Casa Marcela will slowly find their way back into the shop because the goal has always been bigger than selling products. The goal is to bring you the stories, traditions, rituals, ingredients, textures, smells, memories, and beauty that shaped us.
One spoonful of salsa macha at a time.
One homemade tortilla at a time.
One syncretic lamb growing chia at a time.
We’re gonna show you what we got.
Enfrijoladas baby! Exact amounts coming in El Nus Newsletter tomorrow (sign up over at matriarca.com if you’re not on the insider list yet).
Full disclosure, I grant you permission to use canned beans and purchased tortillas. AVEMARIAPURISIMA‼️
But please also leave your tortilla questions because we are absolutely sure you can make them from scratch, puff and all…
Es cumpleaños de nuestro Felipe… y la vida a nos llevó a Coronado y a fotos en cada esquina… y no pudo haber existido tarde más perfecta para celebrarlo. Happy birthday baby. We love you❤️
Banana Bread because my banana tree was very generous this week 🤗🤗🤗
Makes 2 loaves
One loaf stays classic, and the other gets a disc of Mexican chocolate folded in, which honestly makes the whole kitchen smell incredible.
Ingredients
* 2/3 cup olive oil
* 1 cup Matriarca agave
* 5 eggs
* 2 cups mashed ripe bananas
* 1/2 cup whole milk
* 2 teaspoons baking soda
* 3 teaspoons vanilla extract
* 2 1/2 teaspoons ground cinnamon
* 3 3/4 cups flour
* 1 disc Mexican chocolate, chopped into pieces (for one loaf only)
Method
Preheat the oven to 325°F.
If your bananas aren’t already mashed, mash them first in a large bowl. Add the olive oil, agave, eggs, mashed bananas, milk, baking soda, vanilla, and cinnamon. Stir everything together until well combined.
Add the flour in 3 additions, mixing well after each addition until the batter is smooth.
Grease 2 loaf pans. Line the bottom of each pan with a rectangle of parchment paper, then lightly grease the top of the parchment paper as well.
Divide the batter evenly between the two loaf pans.
To one loaf, stir in the chopped Mexican chocolate. When chopping Mexican chocolate, some of it turns sandy and powdery — all of that goes in too. The chunks, the crumbs, everything.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for about 10–15 minutes before turning them out.
Serve with room temperature butter. Matriarca jams would be perfect here too.
XOCHIMILCO-ARCA TIERRA-MATRIARCA
El Amanecer en Arca Tierra es sentir a Dios.
El honor de presentarles la belleza de este lugar y un proyecto muy especial con @arca.tierra me han llenado el alma más que nada con esperanza y un profundo entendimiento de cómo debemos hacer las cosas.
Un pedacito de lo que vivimos ese amanecer…
Back here again…
5:30 AM at the Chinampas in Xochimilco and it feels like you’ve stepped into another time. The mist coming off the water, the sound of the birds, the stillness… it’s hard to explain unless you’ve been there.
I went with my team from Matriarca to visit the chinampas and spend time with Arca Tierra. What they’re doing here is not new. It’s how this land has been cared for, and how food has been grown, for thousands of years.
Everything here is organic, regenerative and connected to the water and the soil. You can feel it. It’s alive in a way that’s hard to describe.
The whole reason we’re here, why we partnered with Arca Tierra, is because we believe this deserves to be supported, protected, and shared. Co-creation and preservation in this partnership. Gracias Lucio y @arca.tierra por una oportunidad tan llena de belleza y responsabilidad.
It’s one thing to talk about where things come from. It’s another to stand in it at sunrise and understand what it actually means.
More to come.
Jacket @mexicanartes
Necklace @metate_mx
Support Mexican artists and makers because they make the most beautiful pieces…
@analuhoyos@hectorfgarcia
📸 @isabellamfuncke
