Lourdes Sanchez loves her job as founder, owner and chief cook of Las Cazuelas (meaning “The Clay Pot”), an authentic Mexican foods stand at North Union Farmer's Market in Shaker Square. Every Saturday, Sanchez presents select, authentic Mexican recipes made with seasonal, locally grown, organic ingredients. She offers an ever-changing variety of authentic Mexican tamales, empanadas, freshly made salsa, mole (pronounced “mo-lay”) and other cultural foods that captivate even the savviest gourmands.

   Two years ago, Sanchez's son Diego encouraged her to begin Las Cazuelas after she donated some of her tamale varieties to his school's “more-than-bake-sale.” Inundated with classmate requests for more, Diego insisted that they should be at Shaker Square Market to sell her foods instead of just purchasing ingredients for their home. With his continued refrain and her fond memories of her Grandaunt Carmen, who used her artistic expression both in the kitchen and to found a fabric business, Sanchez expanded her daily culinary abilities into this cultural foods enterprise.

   Born and raised in Mexico City, and educated in the cultural traditions of many lands, Sanchez combines her experience and passion into Las Cazuelas. Now residing in Shaker Heights with her husband and two children, Sanchez recognizes the importance of maintaining a connection to both cultural heritage and regional relationships. Her preparations combine deliciously healthy and intriguing ethnic foods with the rhythms and patterns of nature. She frequently cooks with traditional clay pots, which require extra care and attention to properly hold in and slowly blend the savoriness of the food within. “At its least, eating can be merely a response to avoid physical hunger,” Sanchez explains. “With greater awareness and appreciation of the foods we choose and how we prepare them, eating can also connect us to our deeper stories and patterns, and thus lead to greater fulfillment and health.”

   Each week, customers gather to buy her food, as well as to question, explore and share thoughts triggered by the authenticity of the foods presented. Their conversations range from cultural histories and travel, to art, literature and living in harmony with the land. “What I really love about my job are my customers,” Sanchez declares. “Of course I enjoy watching how quickly the business is growing, and knowing I am creating traditional foods that are healthy and satisfy the tastes of so many. Most of my customers are so willing to try new things, and many become friends as we share the deeper meanings around foods, the ingredients and preparations.”

   During the week, from her Shaker Heights kitchen, Sanchez researches and creates new varieties of the ancient dishes. Staying true to food that is not genetically modified or artificially manufactured, Sanchez follows culinary tradition while also respecting the seasons in Northeast Ohio. She checks in with the North Union farmers to find availability of the freshest organic ingredients, then delicately mixes and balances the flavors and the natural colors and textures, to always allow her creations to 'ring true' to the essence of the original Mexican recipes. “I enjoy the camaraderie with these farmers. They grow my corn, amaranth, mushrooms, chard and other fresh produce. One farmer is even trying to produce a special type of cheese for me,” she says.

   Sanchez also spends her non-Market days preparing her wares. She steams her tamales, the traditional South and Central American dish with a white corn base. She always prepares a vegan variety in addition to meat or fish, and sometimes assembles tamales with pumpkin dashed with molasses and honey for a bit of sweetness. She fills her empanada dough with spiced blends of cod, ground beef or lamb, and prepares the mole – a fine blend of dried chiles, fruits and dried tortillas with a bit of chocolate added to balance the bittersweet, spicy mixture. And at four a.m. on Market morning, Lourdes and her daughter Isabel arise to make the salsas, assuring the signature fresh taste.

   “Some other things I enjoy about my job are the flexibility it affords me to be a mom and to do other things that are important to me, such as being a docent at the Cleveland Museum of Art. I also appreciate that my kids, Diego and Isabel, are a part of the business. They are great people and great students. Here, they can learn about business, and learn more about how to see things from a customer's point of view.”
Lourdes Sanchez not only appreciates the customer's point of view, she also values the opportunity to share the deeper meanings behind food preparation and eating. From the textures of her delicious dishes, to the stories and history behind them, to creatively and healthily staying in harmony with the land, Lourdes Sanchez truly loves her job.

To contact Lourdes Sanchez and Las Cazuelas, call (216) 262-4210. To contact the North Union Farmers' Market, call (216) 751-7656 or visit http://lkwdpl.org/farmersmarket.

Photos by Bob Perkoski, www.Perkoski.com.