According to Azteca Noticias and El Pais, (Two Spanish language news outlets based in Mexico), hoteliers and tourists organizations in Mazatlan, have been working to BAN Banda music from being played on its beaches and anywhere within hearing distance. Banda is a subgenre of regional Mexican music and musicians playing Banda live all over Mazatlan has been an important cultural tradition of this beachside town in the state of Sinaloa not to mention a main source of income for many Mexican families living in Mazatlan and other parts of the state. Over the years foreign (ahem caucasian) tourists, expats and local sell outs in Mexico have been trying to suppress various aspects of Mexican culture in a ludicrous attempt to gentrify the country and now they are coming after Mexican music.
One of the main villains at the center of this saga goes by the name of Ernesto or “Neto” Coppel Kelly (Pictured below). Kelly is a rich bitch that amassed quite a fortune in the hospitality/tourism business and even appeared on the Mexican version of shark tank as one of the sharks. Kelly has gone on record to state that foreign tourists have complained of the “noise” in Mazatlan caused by the Banda musicians and threatened to never return because of it. He even went as far to state that the musicians presence was a “disaster”. Together with other hoteliers and tourism industry leaders he proposed limitations on when, where and for how long the musicians could play.
Last week Banda musicians and their supporters fought back against this clear violation of their basic human right to earn a living by disseminating their cultural heritage and ignored the proposed restrictions that some hotels attempted to enforce. Hundreds of Banda musicians and music lovers flooded the streets and beaches of Mazatlan with music and merry making in protest of the proposed restrictions. The hub of the protests were concentrated along the “Zona Dorada” an area where the majority of the “best” hotels are located. Some of the artists were even involved in scuffles with local law enforcement.
Photo by Especial
Amidst these developments, Mexico’s current president, Andrés Manuel López Obrador (AKA AMLO) stated, “…..the Sinaloa bands, or the musicians of the Sinaloa bands, are completely within their rights to protest..”
On Thursday, Sinaloan governor Rubén Rocha, posted the following statement on social media, “I do not share the idea of prohibiting the musicians of Mazatlan from carrying out their honest dignified work that allows them to feed their families.”
Since the protests erupted all efforts from the would be gentrifiers to restrict the Banda musicians’ human rights seem to have been abandoned, rich bitch Ernesto Koppel Kelly himself even posted on Instagram footage of him discussing the issue where he seems to be back tracking on his original stance. I’m genuinely curious if he started publicly backing this musical gentrification not only in the name of greed but as a means of garnering attention for himself by using the time “honored” tactic of outrage marketing. He has at least 3 instagram posts on his feed about it and one of them is pinned.
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INGREDIENTS: 9 Corn Tortillas 1 Can of Jackfruit In Brine 1 Can of Diced tomatos 5 Cerrano Peppers 1 Clove Garlic 1 Whole Onion (Red or White whatever you prefer) 1 Tablespoon black pepper 3 Tablespoons of olive oil 1/4 Cup Water 4 Slices Follow Your heart Vegan Cheese PepperJack Flavor Start by preparing the red sauce first. Very often enchiladas with red sauce get their flavor from Guajillo peppers. In this recipe I used chile cerrano instead. The first time I ever attempted to make enchiladas decades ago that is what I used because it is what I had readily available at the time and I was feeling nostalgic when I decided share this recipe. Ok, back to the red sauce. In a blender add the can of diced tomatoes. Chop up the cerrano peppers and add half of them to the blender. Chop up the onion and garlic and add half of each to the blender. Add the Tablespoon of pepper to the blender. Blend all of these ingredients for 2 minutes on highest setting. Once the blending is done. Start working on preparing the jackftuit. Drain the jackfruit in a colander or strainer, then slice the jackfruit pieces until the texture resembles shredded chicken. Add 3 Tablespoons of olive oil or frying oil of your choice to a frying pan and the remaining chopped pieces of cerrano peppers, garlic, onions and jackfruit to the pan and turn the burner on low heat for 7 minutes stirring occasionally the put in a heat proof container and cover it. Next, pour the red sauce from the blender in to a sauce pan and let simmer on low heat for 10 minutes. As it is simmering warm up the tortillas over the medium high flame of a burner (Or if you have a griddle or large pan you can use that instead.) and put them in a tortilla warmer or wrap them in a kitchen towel to contain the heat. (Heating the tortillas will ensure they will fold in to perfect enchilada shape without breaking or falling apart.) Once the red sauce is done simmering dip the tortillas in the red sauce making sure they are covered with sauce on both sides as best as you can. Then place the dipped tortilla on a large frying (no need to add oil) and fill it with the cooked jackfruit and condiments. Proceed to roll the tortilla 3 times to get the perfect enchilada shape. Repeat until all of the tortillas and jackfruit have been rollled then make sure they are all placed close together on the pan and put the vegan cheese slices on top of the enchiladas. Pour the remaining red sauce on top of the enchiladas then turn on the burner on medium- high heat. Quickly pour 1/4 cup water all over the enchiladas and put a lid on the pan that fits the pan perfectly (so the steam that will melt the vegan cheese wont escape) and turn it off after 4-5 minutes. I did not have a lid that fit the pan I used perfectly so I used a plate that covered the enchiladas completely and poured the water over the plate because there was a bit of room for the water to seep in. Once the 4-5 minutes are up the enchiladas are ready to serve! I garnished them with a bit of cilantro (Normally I add cilantro the the red sauce but I got distracted because I was filming the process and forgot all about it.) I also put a dollop of guacamole on top of each enchilada. #veganrecipe#veganenchiladas#enchiladas#jackfruit#jackfruitenchiladas @Follow Your Heart
4 Slices Follow Your heart Vegan Cheese PepperJack Flavor
Start by preparing the red sauce first. Very often enchiladas with red sauce get their flavor from Guajillo peppers. In this recipe I used chile cerrano instead. The first time I ever attempted to make enchiladas decades ago that is what I used because it is what I had readily available at the time and I was feeling nostalgic when I decided share this recipe.
Ok, back to the red sauce.
In a blender add the can of diced tomatoes.
Chop up the cerrano peppers and add half of them to the blender.
Chop up the onion and garlic and add half of each to the blender.
Add the Tablespoon of pepper to the blender.
Blend all of these ingredients for 2 minutes on highest setting.
Once the blending is done. Start working on preparing the jackftuit.
Drain the jackfruit in a colander or strainer, then slice the jackfruit pieces until the texture resembles shredded chicken. Add 3 Tablespoons of olive oil or frying oil of your choice to a frying pan and the remaining chopped pieces of cerrano peppers, garlic, onions and jackfruit to the pan and turn the burner on low heat for 7 minutes stirring occasionally the put in a heat proof container and cover it. Next, pour the red sauce from the blender in to a sauce pan and let simmer on low heat for 10 minutes. As it is simmering warm up the tortillas over the medium high flame of a burner (Or if you have a griddle or large pan you can use that instead.) and put them in a tortilla warmer or wrap them in a kitchen towel to contain the heat. (Heating the tortillas will ensure they will fold in to perfect enchilada shape without breaking or falling apart.)
Once the red sauce is done simmering dip the tortillas in the red sauce making sure they are covered with sauce on both sides as best as you can. Then place the dipped tortilla on a large frying (no need to add oil) and fill it with the cooked jackfruit and condiments. Proceed to roll the tortilla 3 times to get the perfect enchilada shape. Repeat until all of the tortillas and jackfruit have been rollled then make sure they are all placed close together on the pan and put the vegan cheese slices on top of the enchiladas. Pour the remaining red sauce on top of the enchiladas then turn on the burner on medium- high heat. Quickly pour 1/4 cup water all over the enchiladas and put a lid on the pan that fits the pan perfectly (so the steam that will melt the vegan cheese wont escape) and turn it off after 4-5 minutes. I did not have a lid that fit the pan I used perfectly so I used a plate that covered the enchiladas completely and poured the water over the plate because there was a bit of room for the water to seep in. Once the 4-5 minutes are up the enchiladas are ready to serve! I garnished them with a bit of cilantro (Normally I add cilantro the the red sauce but I got distracted because I was filming the process and forgot all about it.) I also put a dollop of guacamole on top of each enchilada.
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On March 8th, 1973 Paul McCartney was convicted of illegally cultivating cannabis and was subsequently fined £100.00. According to Paul he grew many different plants in his greenhouse and often received seeds from various fans. One parcel from a fan contained the cannabis seeds that sprouted the plants in question. After the trial Paul was quoted as saying, “I feel that there should be legislation on the use of cannabis. Drink is a much worse drug to my mind than cannabis”.
Aside from the fine, another ramification of the cannabis conviction was international; The United States denied him a VISA which effectively barred him from entering The USA. Uncle Sam eventually relented and McCartney was allowed back into The United States of America in December of that same year.
Karmic Vintage 