Introduction to Mexican Chimeneas

Introducing The Chimenea Cook Book and User's Guide

Introduction

Glo-Art, an experienced, independent small business based in Bath, England has publishes a book, believed to be one-of-a-kind in the world, about cooking with Mexican Chimeneas.

Glo-Art has been selling Mexican Chimeneas for over seven years, and its owners decided to write and publish this book to help those with chimeneas get the most from them, and to help those who are considering acquiring a Chimenea to understand what they are and what benefits they give.

The latest edition of the book includes a multi-media DVD, entitled "entertaining with your chimenea" includes a ten minute cooking demonstration plus insights on which type of chimea to choose for your specific needs.

Connect from here to Glo-Art's Internet Site to find out how to buy a copy of the book (shipped to the UK, USA, Canada and worldwide) and for additional information about Mexican Chimeneas.

Who is this book for?

This book is for everyone who enjoys entertaining outside, and who is adventurous enough to try a new and exciting method of cooking. The term ‘new’ is relative, of course, as chimeneas date back to 17th century Mexico, where the Mexican Indians designed this terracotta chimney pot as a clay bread oven and heat source.

The book is also aimed at people who like to make their evenings outside last longer by using the chimenea as a patio warmer. Chimenea owners are often found whiling away the hours around the chimenea until late into the night, chatting to friends. Warning: if you want to be alone, do not buy a chimenea - you can’t keep people away from them!

People without gardens or who want to use a chimenea in a summerhouse or conservatory may also enjoy the ambience of the chimenea by burning alternative non-toxic substances such as reputable brands of fire gel, which burns without smoke ash or fumes and does not require a chimney.

In this book you’ll find answers to questions about chimeneas that the suppliers are are asked every week. It provides the information you require to enable you to select the type and style of chimenea which is best for your needs.

There’s also information about how chimeneas are made and the variations in quality and price. You’ll find out how to cure and use your chimenea, how to care for it throughout the year and how to cook on it. The book is packed full with an exciting selection of recipes and menus for you to create using your Mexican chimenea.

What is a Chimenea?

The chimenea (pronounced chim-en-ae-a), literally ‘chimney’ in Spanish, can be traced back over a thousand years to Mayan times.

The Mayan indians were a nomadic tribe native to the mountains of Mexico. They discovered that the wet clay scooped from the floors of caves could be fired and made into vessels suitable for cooking.

Their designs were later adopted by town dwellers. The simple shape and efficient draw of the chimenea made it an excellent heater, a superbly effective outdoor oven, a flat-bread maker and insect repellent.

The traditional methods of production of these hand-made ovens have been passed down through the generations, and the skills remain today in the villages around the central highlands of Mexico, where the best type of clay for the purpose is to be found.

Chimeneas were originally made of natural terracotta, dried and then wood-fired in kilns and did not have the decorative paint effects we see today.

The process for making high-quality, hand-made chimeneas is still a simple one. The special clay used is found only in the central highlands of Mexico and has been used for centuries to make fire and frost-resistant pots and ovens.

Glo-Art chimeneas, imported direct from Mexico, continue to be made in the same tradition as described below, utilising skills passed down through the centuries.

Refined clay is trampled underfoot until the texture is even. It is then rolled out using an oversized rolling pin. The rolled slabs are pressed by hand into the moulds for the particular size of chimenea that is being made for the day.

Each chimenea is made in a number of sections and the moulds for these are placed together, smoothed and joined inside. The moulds are then removed.

The chimeneas are left to dry for several days until ready for firing. This stage should be done in a cool area away from intense sunlight as otherwise the sun would dry the clay out too quickly and lead to a potentially weaker final product.

The kiln is heated with wood or gas to over 1000°C (depending on the village’s own technique) and the chimeneas are fired. The kiln is left to cool for 24 hours before the contents are removed. The fired chimeneas are then decorated, and prepared for loading onto containers ready for export.

Visit the Glo-Art Web site to find out more, purchase your Chimenea Book and browse from their range of authentic Mexican Chimeneas.