For every taste and size, 1500 dresses and styles on the catwalk until February 4th. To buy tickets here.

Thursday 1 Feb
11:30 Emprende Lunares (2017 finalists)

16:30 Lina

17:30 Aurora Gaviño

18:30 Alejandro Santizo & Luis Fernández

19:30 Pilar Vera

20:30 Ángeles Copete & Álex de la Huerta

21: 30 Patricia Bazarot & Pedro Béjar

Friday Feb 2
11:30 New designers contest

16:30 José Galvañ & Alonso Cózar

17:30 Consolación Ayala & Carmen Raimundo

18:30 María José Blay & Ana Morón

19:30 Verónica de la Vega & José Raposo

20:30 Antonio Gutiérrez

21:30 Rosapeula & Javier García

Saturday Feb 3

11:30 Sonibel Curvi with Adelina Infante (plus size)

12:30 Andrew Pocrid

13:30 Yolanda Rivas & MM Garrido Accessories

16:00 Sara de Benítez

17:00 Mof & Art

18:00 Carmen Vega

19:00 Loli Vera

20:00 Sonibel & Chocolate accessories

21:00 Molina Moda

22:00 Pilar Rubio

Sunday Feb 4

11:30 Yolanda Moda Flamenca

12:30 Atelier Rima

13:30 Teresa Ninu Atelier & De Lunares & Volantes

14:30 Calandria & Mayka Santos

16:30 Miriam Galvín & Ernesto Sillero

17:30 Hermanas Serrano

18:30 Hita & Arcos & Inés de la Fuente

19:30 Leticia Lorenzo & Francisco Tamaral

20.30 Ballet Flamenco of Andalusia

First Show of the Year 2018

Happy New year y'all. This week in Andalusia, ruffles and flowers.  Spring came early in Seville... 48 collections over a 1000 dresses! That is a lot of ruffles! 

We Love Flamenco 2018 the first Flamenca fashion Show of the Year! here is the schedule:

Wednesday 10

19:30 – Rocío Peralta

20:30 – Foronda

21:30 – Mof & Art

Thrursday 11

17:30 – Daniel Robles

18:30 – Ángeles Fernández

19:30 – Santana Diseños

20:30 – Flamenca Pol Núñez

Friday 12

13:00 – Fundación Sandra Ibarra

16:30 – Rafa Valverde

17:30 – Lola Azahares

18:30 – Marco Zapata

19:30 – Fabiola

20:30 – Rocío Olmedo

21:30 – Pablo Retamero & Juanjo Bernal

Saturday 13

11:00 – Aranega

12:00 – Pepe Fernández Sevillanía

13:00 – Ángeles Verano

14:00 – Ángela y Adela

15:30 – José Luis Zambonino

16:30 – Carmen Acedo

17:30 – El Ajolí

18:30 – Pitusa Gasul

19:30 – Pepa Garrido

20:30 – Luisa Pérez

21:30 – José Hidalgo

Sunday 14

12:00 – Mercedes Dobenal

13:00 – Viviana Iorio & Nieves San Gregorio

14:00 – Ventura

16:30 – Juan Boleco

17:30 – Mónica Méndez

18:30 – Belulah

19:30 – Javier Mojarro

20:30 – Rosa Pedroche

Mango Jam, Jalea de Mango

Just a small sample of all the mango varieties.

It's mango season. The mango tree in my back yard has dropped its last pink mango of the year, but the one across the street is just beginning to ripen. Here in Miami the mangos come in all shape and sizes.  There is even a mango festival during the month of July.  According to the festival's page, there are over 220 varieties of mangos grown here in South Florida.

Growing up in the tropics, mangos were abundant.  One of my first words, as a toddler was mango. I could recognize a mango tree from any other tree. Around my neighborhood, almost every house had at least one mango tree, but it wasn't until recently that I learned there were an infinite variety of mangos.  I do remember however, that some trees were huge with the most common mango, medium sized fruit, green with yellow cheeks, and lots of fiber. Then some other folks had a smaller, rounder kind of mango, no fibers, de bocado (morsel, melted in your mouth) my mom's favorite.  Finally there was the manga (not the Japanese comics) but the largest mango variety.  A manga is about double or triple the size of a regular mango, with pink checks hanging from a little tree, which makes the fruit look even bigger.

Trave in time, school picture
with two mango trees in the background.

School play, photo opportunity
under two large mango trees.

During mango season, you really have to hustle.  Mango yields are generous, and  pretty soon your yard will be covered in fermenting fruit, unless you pack them in bags and give them away to friends and strangers alike.  A good way to use a whole lot of mangos is by juicing them or making jam and jalea (the thicker version of jam).  You can turn them into jam, and save them for when the season is over.  I can freeze them for the colder months when you need more vitamin C.  You could sell them, one mango goes for $1 in northern states! 

The difference between jam and a jalea is evaporation, which means longer cooking time. Mango jam is soft spoonable and jalea is shaped like a brick and can be sliced.  Both are delicious.

I love, love mango!

Mango Jam, not difficult just time consuming, but totally worth it.


  • Mangos green or ripe (green will be more acid, and ripe will be more sweet)
  • Sugar, as needed
  • Water
  • Juice of 2 or 3 Lemons or limes (optional if mangos are green)
  • Large pot with lid
  • Long wooden spoon for stirring
  • Sterilized glass canning jars for jam, or medium sized plastic containers for the thick jalea.


  1. Wash the mangos and cut an X on them.
  2. Place mangos in the large pot.
  3. Cover them with water and heat water until it boils. Lower heat and cover. Keep at a constant boil. Cook until tender. About 40 minutes to 1 hr, depending on how many mangos you have. I had about 10 -12 large mangos.
  4. Once the mangos are soft, turn off the heat and let it cool. Drain.
  5. Later that day or the next day, in a large bowl, with a big metal spoon, peel and scrape the mango pulp.
  6. Discard seeds and peel.
  7. Grab a large colander with medium weave and pass the pulp catching all the fibers. This is very important, mango fibers are like hair, very unpleasant, like eating a wig. 
  8. In a large pot, add sugar (equal weight of the mango pulp, a bit less if mangos are really ripe), mango pulp 
  9. Add lime juice.  
  10. Cook on medium heat until it begins to bubble, be careful it sputters, stir often with large wooden spoon. 
  11. When the water content has reduced significantly and the jam has thickened, remove from heat. 
  12. Line up your clean sterilized glass containers if making jam, or line your larger plastic squares, if making "Jalea". 
  13. Pour hot mixture into containers. 
  14. Close the lids and let them cool.
These will last several weeks at room temperature, but if in doubt, once cool, keep them in the fridge, or follow instructions for canning food from a reliable source. Mine are consumed almost immediately.

Very important to remove the fibers

What a treat, you can use it as regular jam, or as a base for chutneys.  You can add hot peppers and spices and turn it into a spicy jam to go with poultry or pork.  Use it as a topping for ice cream, or cheese cake....with jalea you can slice it and spread it on toast or serve it with cheese to guests. Enjoy.

My jars with hot jam, turned upside down to sterilize air trapped in the jar.
An old trick I learned from French cooks.