Organic Market on Thursdays from 8:00 am until 1:00 pm at Sabores de Mexico, Madero between 5 de Mayo and Constitucion.
Organic veggies, herbs, jams and jellies, pizzas, bread, crafts and more.
Saturdays In the Park
The Tianguis Natural Market 2012-2013 season begins November 1st. The steering committee of the Tianguis Natural Farmers Market is accepting seller applications for the upcoming season. Even if you have already participated, you need to submit your request. Please contact Sam Rose, Homero Martinez Chairez or Les Carmona at the market or email the Baja Citizen at gari-ellen@bajacitizen.com. Thank-you in advance.
TUESDAYS AND THURSDAYS FARMERS MARKET
The market continues during the summer at the park on the corner of Constitución and Revolución across from the post office and Corazón Café starting at 9:30 a.m.. Shoppers are asked to bring small change when making purchases and to take along a tote bag or cooler. You may find more vendors on Saturdays than Tuesdays.
FARMER’S MARKET – TUESDAYS AND SATURDAYS
The tianguis natural farmers market has returned to Tuesdays and Saturdays. Fresh greens and seasonal offerings, organic eggs, jams, sauces, german sausages, baked goods including Sharon’s goodies and Pan D’Les artisan breads. Handicrafts and items for mind.body.spirit. 9:30 am start time, the market is at the corner of Constitucion and Revolucion de 1910 in the little park across the street from the post office.
More and more, residents and visitors are making it a habit to spend time on Saturdays and Tuesdays at the post office park to socialize, exercise and shop for producer-to-table comestibles. The Tianguis Natural attracts some 150 shoppers in the three hours the market operates, from 9:30 am until 12:30 pm, and features some twenty-plus vendors.
When you visit the market, be sure to look for Sharon and her delightful baked goodies.
“It’s funny, the way God provides…when the [tianguis natural] market started up I had been looking for a way to reach out. I have a large modern kitchen and friends encouraged me to start baking for the community”
Always looking for unique flavor combinations, the oatmeal chocolate chip cookies might have bits of dried bananas, or her scones may have the scent of lavender and honey. Chocolate cakes are tall and moist and carrot in the carrot cake tastes just-picked fresh. Sometimes Sharon needs to excuse herself from the market because a local restaurant liked her scones so much they asked her to regularly provide a variety of baked goods for their menu. Largely self-taught, her recent success has encouraged her to turn this hobby into a real business. Sharon recently completed baking science classes and has set in motion the steps necessary to gain professional status.
Experience for yourself Sharon’s goodies. She always has something delightful to sample and a kind word and warm smile whether you decide to buy or not. Check out the other vendors, as well, and bring home cheeses, lettuces, fruit, meats and chicken, sauces and breads, jams and special salts.
See you at the market!
The post office park is at Revolucion de 1910 and Constitucion, across the street from the main post office and Corazon Café. The park is private property and its use is gratefully acknowledged. The market is open from 9:30 am until just after noon.
Theo Breadguy works at the Pan D’Les Bakery, now at their new location just steps away from the Tianguis Natural market, at the corner of Constitucion and Madero. Enjoy fine pastries and special foods during their “After Market” event every Tuesday from noon to 1pm, or just anytime you crave something yummy.
When you visit the market, be sure to look for Manuela and her ice chest full of wonderful meats.
Making sausages, or wursts, is a full time job for frau Manuela Matthiesen. She buys whole hogs from the nearby ranchos as needed, finds sausage casings in Guadalajara and the vacuum packaging that is a linchpin of the business arrives in care packages sent by Mom, back in Germany. Quite conversant in German, English and Spanish, Manuela has a loyal following for her meats. Known as the German Sausage Lady, she includes her constant companion, daughter Jacqueline, in the day-to-day operations.
As a teenager, she studied in Dachau, Bavaria and with her skill and knowledge, opened and ran a successful restaurant. Her young family’s dream of opening a butcher shop in California was shattered by 9-11; their visas were rescinded. Mexico, however, embraced their arrival to La Paz two years later and they opened the first, only and last German restaurant on the Malecon of the city. Today, Manuela happily makes all manner of delicious smoked and cured meats, cooked and ready to cook sausages from home kitchen carniceria. Manuela’s only disappointment is that Jacqueline does not share her passion for butchery. “Who will make the sausages after I’m gone?” she laments.
Nearby, brother and sister Ana and Dario offer whole chickens and brown eggs. Newcomers to the Tianguis Natural as well as to retail selling, they make the long drive from the family farm, El Arete just off highway Carretera al Sur between Calafia and San Pedro. Sometimes Mom, a retired teacher, comes along instead of Ana. Dad, with his advanced degree in Agronomy, stays at the ranch working the goat and sheep herds and the chicken flock. It is a small family business begun some three years ago with a dozen goats raised and slaughtered for neighbors wanting to prepare birria, a rich goat meat stew reserved for weekends or special occasions. The sheep came next, and now the chickens. The flavorful flesh of the large birds is due to their exclusive diet of soymeal and organic corn, mixed up for them by the farm’s consulting veterinarian. The chickens are kept in pens during the day, separated by age, allowed to scratch and exercise. At night, they sleep in the clean chicken coop.
There are only two places to buy these free-range chickens and the AA grade jumbo eggs, selling for 50 pesos per kilo and 5 pesos per egg: At the Tianguis Natural, or at the ranch itself.
By the way, did you know that all unbroken shell eggs start out as AA grade? it actually refers to the amount of days the egg has been in the light. An egg classified AA will be 1-3 days fresh, and when cracked open, the yolk will be firm and tall, and the white will be thick, not runny.
The post office park is at Revolucion de 1910 and Constitucion, across the street from the main post office and Corazon Café. The park is private property and its use is gratefully acknowledged.
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the bread guy
Follow us on facebook at TheO Breadguy for a list of today’s breads and important bread news. The O in TheO is silent…
By Theo Breadguy
More and more, residents and visitors are making it a habit to spend time on Saturdays and Tuesdays at the post office park to socialize, exercise and shop for producer-to-table comestibles. The Tianguis Natural attracts some 150 shoppers in the three hours the market operates and features some twenty-plus vendors.
When you visit the market, be sure to look for Cristina and her exquisite kumquat and guava marmalades and jams.
A life-long resident of La Paz, Cristina Campos has a very interesting background that led her to be the jam crafter she is today.
As a little girl she was raised by her grandparents. Grandfather had the first and finest bakery in all of La Paz back then. Known as the Colimense, what set his product apart from the two other bakeries in town was the fact that only he had more than one recipe for bread and several recipes for pan dulce, and of course that it all tasted good. So good in fact, that ships arriving in the port would seek him out for provisioning, which led to his purchase of a rancho in Ciudad del Cielo near the Pedregal, where he then raised animals for meat. When Cristina was a teenager, she was sent back to the mainland to care for an ailing aunt and in her free time, attended a well-known culinary academy. When she got back to La Paz, she looked for work at the Moorings and was soon in demand as a ships’ cook. It was there she began to learn to speak English.
In a dream, a voice told her she would have a destiny involving naranjitas, as kumquats are called in Spanish. And as it turned out, a gringo she met while doing volunteer work for the FANLAP children charity casually asked her about naranjitas after seeing them growing in someone’s yard. She explained to them as best she could and mentioned that some people made excellent jam from the fruit. He offered to pay her to make him some…Listening again to her dream voice, she planted some of the seeds. Can you say orchard?
She still volunteers for FANLAP, gives cooking lessons if you ask, prepares several holiday meals for some of the most important families in La Paz, and makes and sells her marmalades at the market. One taste and you’re hooked. And do pair it with some of Gabriela’s cheeses, or Les’ breads, or Benjamin’s lamb meat. Provecho!
To make your experience more fulfilling and to insure the best quality, the market organizers urge you to:
Bring your own shopping or tote bag
Please refrain from smoking on the park grounds
Bring small bills and coins to pay for your selections
Purchase from the market participants rather than itinerant street vendors offering burritos, tamales, frozen ices or jumbo shrimp and scallops.
Socialized leashed animals are permitted
Do have your car washed by one of the fellows hovering by the market. They have been vetted by the market committee and are registered with the city.
Please observe and respect the handicapped and green restricted parking zones
Prices are set by individual sellers.
The post office park is at Revolucion de 1910 and Constitucion, across the street from the main post office and Corazon Café. The park is private property and its use is gratefully acknowledged.
Contributing writer Theo Breadguy bakes artisan breads and pastries for his shop Pan D’Les bakery while assimilating to the pace of La Paz. The bakery is on Madero Street between Degollado and Ocampo, two short blocks from the Malecon. Photo courtesy of KB Morrissey.
