Jeorgina Martínez

Juxtlahuacan foodways

Food is always central to any gathering of significance, and the preparation of regional celebratory food for special occasions such as a wedding, a patron saint day, or other religious holidays, is assigned to those invested in keeping vibrant the regional flavors. In Juxtlahuaca district located within the Mixteca region of Oaxaca, is a vibrant practice of reposteria (baking or pastry making) that becomes highly evident during civil and religious celebrations. During el Dia de Los Muertos (the Day of the Dead), pan de muerto (bread baked specifically for this holiday) is presented in different shapes of people, flowers, and other natural figures. Other pastries such as empanadas rellenas (filled turnovers) and ticutas (a type of coconut cookie) also enrich the celebrations of the Juxtlahuaca region.

Master baker Jeorgina Martínez began her apprenticeship with her mother, Reyna González, both at home learning to mix ingredients and eventually at the Panadería Esmeralda located in Santiago Juxtlahuaca.

In the 2016 round of ACTA's Apprenticeship Program, Jeorgina Martínez will mentor her apprentice and daughter Diana González in the preparation of Reposteria Juxtlahuaca, with the goal of providing the Oaxacan and other communities located throughout California a taste of this Mixtecan tradition.


Click on any image to view slideshow.

Pan de muerto prepared by master artist Jeorgina Martinez (Photo courtesy of Jeorgina Martinez)

Related categories