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Martin Espino and his band MEXIKA work in a rare musical genre: authentic prehispanic music, specifically that of the indigenous Yaqui of Northern Mexico and Tepehu\u00e1n of Northwest Mexico.<\/p>\n
Tomorrow night, from 7PM to 8PM at Hotel Maya, Espino will be performing on a vast array of various instruments–everything from turtle shells to water drums–that combine his signature mix of ambient sounds with Native American and Mexican influences entitled “The Sounds of Ancient Mexico.”<\/p>\n
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The music he is choosing to perform is specifically inclusive of the Mayan culture. Amongst others spiritual, ritual and positive selections will be \u201cAbriendo El Cosmos,\u201d or \u201cOpening the Universe;\u201d \u201cNimitztlazotla,\u201d or Loving Heart;\u201d \u201cKonex,\u201d a traditional Mayan song; \u201cXochiquetzal,\u201d or \u201cPrecious Flower;\u201d \u201cOnce Venado,\u201d or \u201cEleven Deer;\u201d and \u201cBonanpak & Ixchel,\u201d an original Mayan-inspired composed selection.<\/p>\n
To further add to the night’s festivities, “The Dance of Ancient Mexico” will feature Copali-Copili, four professional dancers in the art of native dance accompanied by professional native drummer Capitan Raymond Ramirez as well as Espino from 8PM to 9PM. Several key dances will be performed such as \u201cFuego: Xiuhcoatl,\u201d or \u201cFire: Dance;\u201d \u201cChalchayotes,\u201d or \u201cWoman’s Dance;\u201d \u201cGuerrero,\u201d or \u201cMan’s Warrior Dance;\u201d \u201cTezcatlipoca,\u201d or \u201cSmoking Mirror Dance;\u201d and \u201cLa Paloma,\u201d or \u201cThe Dove-Couples Love Dance.”<\/p>\n
Too add culinary flare to the festivities, Executive Chef Victor Juarez of Fuego has attempted to create a menu that mimics both the ancient and modern day gastronomical fare of Mexico, Guatemala, Belize and El Salvador.<\/p>\n
The first course features a Chile Relleno Blanco: a stuffed poblano chile with jumbo lump crab, bay scallops, mole blanco, onion, tomato and cilantro sauce.<\/p>\n
Other courses include a cocoa chili encrusted loin of venison with roasted loin of venison; a Yucatecan style achiote rubbed Mexican sea bass; and for those with a sweet tooth, the Torta del Cielo, or Heavenly Cake, an almond sponge cake with sliced almonds, fresh apples and vanilla rum glaze.<\/p>\n
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