Santa María Chimalapa comes to life through its festival traditions, Tehuana dress, and cuisine featuring different tamale preparations. Two Mayordomías mark different points in the annual calendar; if you would like to plan your trip around a celebration, check the specific event date in advance.

Festivals, Clothing, and Handicrafts

On August 15, the Mayordomía in honor of the Virgen de la Asunción is celebrated in Santa María Chimalapa. The Mayordomía in honor of San Fabián and San Sebastián runs from the end of December until Carnival, with Carnival day regarded as the most important day. This means that one celebration has a fixed date, while the other is a longer festival period with one especially significant day. A Calenda is also held in Santa María Chimalapa and is considered a celebration of Zapotec origin.

For the Mayordomía celebrations, young women called Capitanas commission the making of the banner for the saint. Women wear the Zapotec Tehuana dress in everyday life and at festivals. Handicrafts made in the Chimalapa communities, including Santa María Chimalapa, include Tenates and Petates made from Ixtle, hammocks, and hand-embroidered napkins. The cultural picture thus extends beyond individual festival dates to include clothing and handicrafts.

Local Tamales and Food Culture

A local specialty is Ane moxi, a fish tamale made from corn and wrapped in Acuyo or Hierba-Santa leaves (Piper auritum). It is prepared mainly with Bobo fish, and occasionally with Lisa; 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 take a small piece of the Masa with their hands and use it as a spoon to pick up the fish meat.

Tosotsaye is also a tamale wrapped in Hierba-Santa leaves, but it is made with fish species other than Bobo. Piti is made with Totomoste, or corn husks. Fish from the Cichlidae and Mugilidae families are also used as food, including at religious festivals or during periods when these species are especially abundant. For tamales, the choice of fish and leaves provides specific distinguishing features; with Ane moxi, the distinctive way of eating it is also part of the description of the dish.

Historic Sites in the Surrounding Area

A historical account places the Chimalapilla archaeological site about 20 kilometers east-northeast of Santa María Chimalapa. It describes numerous mounds, large stones, a large ball court, and a ceremonial center dating from pre-Hispanic times. Congtzajo is about three kilometers to the southwest, beyond the Río Negro. A historical description reports footprints of a tiger and other animals impressed into a large, prismatic rock there. Check current access conditions before visiting.

Discover more destinations: San Juan Bautista Tuxtepec, Puerto Escondido, Tehuantepec, Juchitán De Zaragoza, Mazunte, San Felipe Jalapa De Díaz, Santa María Huatulco, San Juan Bautista Valle Nacional

For the broader travel overview: Oaxaca.