Discover Santa María Chimalapa

Santa María Chimalapa can be explored through its festival traditions, clothing, and cuisine. Archaeological sites in the surrounding area may also be among the things to consider when planning a trip. The details below offer different points of reference to help you decide what interests you during your stay.

Festival traditions, clothing, and crafts

On August 15, a Mayordomía is celebrated in Santa María Chimalapa in honor of the Virgen de la Asunción. Another Mayordomía is dedicated to San Fabián and San Sebastián: it runs from the end of December until Carnival, with Carnival day as its most important day. If you want to plan your trip around one of these festival days, check the exact date in advance.

For the Mayordomía celebrations, young women known as Capitanas commission the making of a banner for the saint. A Calenda is also part of local tradition and is considered a celebration of Zapotec origin. These customs differ in their occasion and form; they sit alongside everyday life, in which women wear the Zapotec Tehuana dress. The Tehuana is also worn at festivals.

Handicrafts made in the Chimalapa communities, including Santa María Chimalapa, include Tenates and Petates made from Ixtle, hammocks, and hand-embroidered napkins. These products add another dimension to the festival customs, with their variety of materials and forms. Together with Tehuana clothing, they offer a glimpse into different aspects of local cultural life.

Fish dishes and tamales

Ane moxi is a fish tamale made from corn and wrapped in leaves of Acuyo, also known as Hierba Santa. Bobo fish is most commonly used, though Lisa is sometimes used as well. The dish is associated with the period from August to September. When served, the fish is placed in the middle of the plate, with the tamale arranged around it. Diners use their hands to take a small piece of Masa and use it like a spoon to pick up the fish meat.

Tosotsaye is also wrapped in Hierba Santa leaves, but is made with fish species other than Bobo. Piti is a tamale prepared with Totomoste, or corn husks. Comparing the leaves and ingredients highlights the differences between the three tamales: Ane moxi is characterized by its combination of fish and Masa and its distinctive way of eating it, while Tosotsaye features other fish species and Piti uses corn husks.

Fish from the Cichlidae and Mugilidae families are also eaten by residents, including at religious festivals or at times when these species are especially abundant. Fish is therefore associated both with particular occasions and with seasonal abundance. These culinary traditions can be distinguished not only by their ingredients, but also by how they are prepared and when they are eaten.

Archaeological sites in the surrounding area

The Chimalapilla archaeological zone lies about 20 kilometers east-northeast of Santa María Chimalapa. It includes numerous mounds and large stones, as well as a large ball court and a ceremonial center dating from the pre-Hispanic period. Its features range from prominent points in the terrain to larger complexes; Chimalapilla is not characterized by just one structure.

Congtzajo lies about three kilometers southwest of Santa María Chimalapa, beyond the Río Negro. Imprints of a tiger’s footprints and those of other animals are found in a large, prism-shaped rock. The two sites differ both in direction and stated distance: Chimalapilla lies farther away to the east-northeast, while Congtzajo is closer to the southwest. If you plan to visit either site during your trip, check in advance whether a visit is possible.

Discover more destinations: San Pedro Mixtepec Distrito 26, San Felipe Usila, San Juan Bautista Valle Nacional, San Juan Bautista Coixtlahuaca, Villa De Tamazulapam Del Progreso, Santa María Huatulco, Tlalixtac De Cabrera, Puerto Escondido.

For the broader travel overview: Oaxaca.