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Jeorgina Martínez
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.
Gallery
Diana González, daughter and apprentice to master artist of repostería (baked goods) Jeorgina Martínez, greases the working surface with Crisco to prepare to knead dough. Photo by Russell Rodríguez.
Bowl of leavened dough for the pan de labrado, a sweet bread made specifically for the Fiestas de Santiago (St. James). Photo by Russell Rodríguez.
Master artist Jeorgina Martínez vigorously kneads the dough for the pan de labrado, while her apprentice/daughter Diana González works a smaller piece of dough. Photo by Russell Rodríguez.
Master artist Jeorgina Martínez shapes the dough for the pan de labrado into long length. Photo by Russell Rodríguez.
Master artist Jeorgina Martínez with a roller pin begins to flatten the length of dough for the pan de labrado. Photo by Russell Rodríguez.
Master artist Jeorgina Martínez continues to shape and flatten the lengths of dough for the pan de labrado with her hand. Photo by Russell Rodríguez.
Utilizing a roller pin master artist Jeorgina Martínez continue to shape the length of dough for the pan de labrado to a required width. Photo by Russell Rodríguez.
Master artist Jeorgina Martínez guides her daughter/apprentice Diana González in cutting the length of dough for the pan de labrado. Photo by Russell Rodríguez.
Master artist Jeorgina Martínez holds a tray of prepared cut pieces of the pan de labrado dough ready to be baked. Photo by Russell Rodríguez.
Baked and partly eaten pan de labrado. Photo by Russell Rodríguez.
Other baked goods typical of Santiago Juxtlahuaca, Oaxaca prepared by master artist Jeorgina Martínez - ticutas (left) and regañadas. Photo by Russell Rodríguez.
Master artist Jeorgina Martínez shapes the dough for the pan de labrado into small balls that will then be flattened. Photo by Russell Rodríguez.
Dough for the pan de labrado shaped into a rabbit (the figure is upside down) for the children attending the fiesta de Santiago in Concord, CA. Photo by Russell Rodríguez.
Master artist of the reposteria de Juxtlahuaca, Jeorgina Martínez and her daughter/apprentice Diana González. Photo by Russell Rodríguez.