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The Mija Chronicles

Mexican food and culture, on both sides of the border

calmita

Learning to view life with “calmita”

February 17, 2009 by Lesley Tellez

I’ve mentioned before that there isn’t really a sense of urgency to get things done here. During the lunch hour people stroll leisurely around my neighborhood, their to-go food in hand. Those business cards I ordered were supposed to be ready last weekend, and they’re still not done.

Already, I’ve been told twice, in a nice Mexican way, to chill out.

The first person to tell me was our door man. I was frustrated with my apartment search, and how I had to walk everywhere. The doorman must have seen my scowling face as I was leaving, because he told me, “Tranquila. Con calmita, con calmita.” I was like… calmita? What is this word?

About a week later at the tianguis, I wanted to buy a granada china, which is a fruit I’ve never seen before. (Supposedly you pop the top open and pull out the seeds in one long, gooey mass.) The fruit stand chico and his chico associate quoted me 10 pesos for two. I began digging in my purse for change, but couldn’t find what I was looking for.

I was still digging when suddenly they said, nearly at the same time: “Tranquila. Tranquila. Con calmita.” I looked up. They stared at me like, Why are you rushing?

Then one of the chicos said, “Siete pesos está bien.” Apparently being a stress-ball is a good bargaining tool.

Really, though, “con calmita” has made me question why I rush so much in the first place. So what if I’m 15 minutes late? Everyone is late here. So what if I can’t find the correct change? These boys are just happy they’re getting something.

Yesterday Crayton and I went to lunch, and the waiter didn’t immediately bring our credit card receipt after we paid. Crayton wanted to flag the guy down, but I said we should wait. I didn’t say “con calmita,” but I thought it. Sure enough, a few minutes later, the waiter brought the receipt. This calmita stuff works!

Filed Under: Expat Life, Reflections Tagged With: calmita, culture

The Mexican concept of time

February 15, 2009 by Lesley Tellez

Before I moved here, I heard plenty of warnings about how things move at a slower pace. When people say “mañana,” they mean some fuzzy point in the distance, not tomorrow, necessarily. Things that you’d think would take five minutes — fixing the voicemail box on my Mexican cell phone, for instance — end up taking a week.

I’d like to be open-minded and live how the Romans do. (You say tomorrow? Great, I’ll be ready in three days… or four.) But it’s been a little hard to rejigger my American attitude about time, because it’s seeped into the tiniest of decisions.

Yesterday the man who made my business cards told me to meet him at his shop at 1 p.m. I showed up at 1:15 and he wasn’t there. (And his phone number was out of service.) I went and got a carrot/orange juice at a juice bar, and came back at 2, and there he was.

“Traffic was horrible,” he apologized.

Yesterday night, a friend was hosting a birthday barbecue. His invitation said 2 p.m. In the U.S., I would have showed up shortly afterward. But this is Mexico — parties run all night, right? (My one piece of evidence to support this is a Super Bowl party we attended here, which supposedly started at 1 p.m., but at which no one really arrived until 11 or so.)

So, I showed up at 11. The party had already ended.

“Comidas are different,” my friend, an American woman who has lived here for four years, explained. Comida is the word for a barbecue that starts in the mid-afternoon. “By 11 p.m. everyone’s already passed out from drinking all day.”

Now I know. Interestingly, there do seem to be a lot more house parties here than anywhere else I’ve lived. Last night, after the barbecue didn’t work out, we ended up at someone’s house in Escandón, a neighborhood that borders Condesa. At 2 a.m. — when we left — the party was still rolling. I think parties here end as late as 6 a.m. That is something I won’t be joining the Romans in.

Filed Under: Expat Life Tagged With: calmita, culture

How to get business cards in Mexico City, if you have no idea what you’re doing

February 12, 2009 by Lesley Tellez

My friend Aura — also my soon-to-be landlady — took me to get business cards yesterday. She swore we’d find everything we needed in the Centro, which is the bustling, historic part of town where, once upon a time, Monteczuma ruled. (Then the Spaniards came and razed the pyramids to build a cathedral.)

It was my first time going there during the day, and I figured we’d just pop in a store and buy them. Oh, sweet, naive American girl….
…

Read More

Filed Under: Expat Life, Mexico City Tagged With: calmita

Learning to relax amid chaos

January 23, 2009 by Lesley Tellez

One of my goals is to find a new yoga studio here. I made my first attempt yesterday, taking a 5:30 hatha class at Anjali, a modern boutique-style studio about a 15 minute walk from my house. I wasn’t sure I’d know what the yoga teacher was saying — how do you say “downward dog” in Spanish? — but it ended up being fine. I just watched everyone else.

During our final meditation, the teacher, who had a soothing, deep voice, urged everyone to repeat this mantra in their heads: “Todo esta bien… todo esta bien.” I thought: “It’s all good? Really?” Bad yoga girl. I should have been clearing my mind.

After his third or fourth “todo esta bien,” two cars stuck in traffic outside decided to join in. The studio overlooks a busy intersection, and it was already rush hour.

“Todo esta bien…”

[Loud, screechy car horn] WAAAAA!

“Todo esta bien…”

WAAA WAAA WAAAAAAA!

The teacher ignored it.

Downward dog, by the way, is “perro cabeza hacia abajo.”

Filed Under: Expat Life, Reflections Tagged With: calmita

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Who is Mija?


Mija is Lesley Téllez, a writer, mom, and culinary entrepreneur in New York City. I lived in Mexico City for four years, which cemented my deep love for Mexican food and culture. I'm currently the owner/operator of the top-rated tourism company Eat Mexico. I also wrote the cookbook Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas.

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