The Michigan Daily - michigandaily.com Thursday, January 24, 2013 - 3B From Page 1B Soaring, symphonic instru- mentals punctuated by some of the world's most talented, clas- sically trained vocalists fill a concert hall. This isn't the proto- typical image of a mariachi per- formance, but it's what Mariachi Vargas de Tecalitlin has been delivering for 115 years, earning them the title, "The Best Mariachi Band in the World." On Jan. 27, University Musical Society will present Mariachi Vargas at Hill Auditorium, two years after an incredibly popular 2010 perfor- mance in Ann Arbor. Mariachi Vargas was born in 1897 in the small city of Tecalit- ldn, which is nestled in Southern Jalisco. It was one of the first ensembles playing what is recog- nized as modern mariachi and has evolved through five generations. Mariachi music was initially a type of Mexican folk music, dat- ing back to the 1860s. Mariachi Vargas is credited for advancing mariachi as an art form and for setting the standard for all other bands in the genre. Famed Mexi- can composer Ruben Fuentes has been responsible for the band's artistic direction since the 1950s. Mariachi Vargas was originally composed of four elements: a gui- tar, two violins and a harp. Fuentes added a bass guitar, or a guitarr6n, and a trumpet, creating a stronger sound. This led former Mexican President Adolfo Lopez Mateos to coin the phrase, "El Mejor Maria- chi del Mundo" in the band's third generation. Two generations later, Mariachi Vargas is still recognized as one of the greatest mariachi bands in existence. Cynthia Mufioz represents Mariachi Vargas in the United States, but her story with the band began when she was a mid- dle school student, completely infatuated with mariachi music. In 1979, Munoz participated in a San Antonio mariachi festival, the first of its kind, headlined by Mariachi Vargas. Mufioz said she fell in love with the band and attended the festival habitually for the next five years. What followed was a tO-year hiatus when no mariachi festivals were held in San Antonio. During that time, Munoz studied adver- tising, specializing in Hispanic markets and eventually founded her own company, Mufioz Public Relations, which she used to res- urrect the idea of a festival head- lined by Mariachi Vargas. She has been producing the Mariachi Var- gas Extravaganza in San Antonio for 18 years and has also started mariachi festivals in other parts of Texas. "Every time I produce a con- cert of theirs or I see one of their shows, I feel that same level of excitement that I did when I was 13 years old," Mufioz said. "Their music is just exhilarating. It brings out this feeling of incred- ible pride for the culture." Mariachi music permeates many facets of Hispanic culture. Mariachi bands perform during La Posada, a Christmas festival that reenacts Mary and Joseph searching for lodging. Bands and revelers go house to house and play traditional holiday songs. It is also popular for mariachi bands to serenade mothers on the eve of Mother's Day. The bal- lad "Oh Madre Querida" - or "Oh Beloved Mother" - is often used FOD COLUMN Restaurant Week decoded COURTESY OF CYN Texas State University student Karen Zavala will open for Mariachi Vargas at their Hill performance. to express adoration for amother. attending The National Conserva- Mufiozexplained that mariachi tory of Music of Mexico in Mexico music is so popular among young City, where he studied voice and people in south Texas because it violin. His father invited him to be offers them a rare chance to con- part of Mariachi Vargas in 1993. nect with their heritage. Maria- Even with Martinez Jr.'s exten- chi music has been around for sive musical training and legacy many generations - some of the with the band, his position was songs played by modern ensem- not guaranteed. All new members bles date back 100 years - which undergo a rigorous trial period of may explain why it attracts such a up to a year, during which their wide following. membership can be revoked. Each "It's quite common here in San musician in Mariachi Vargas' Antonio to see someone attend a 13-member lineup proved himself concert with both their parents to be truly a master of his craft and their kids," Munoz said. "So before becoming a fixture in the many of the songs are about the ensemble. love of Mexico; it's folklore music. Martinez Jr. is also passion- They also teach the kids about ate about helping mariachi thrive cultural traditions." through new generations of per- formers. Mariachi Vargas de Tecalitlan holds workshops for students of music, where every M ariachi Vargas instrument, including vocals, is began in 1897 taught by an expert performer. The group further demonstrates and continues their commitment to mentoring young artists by selecting rising to evolve, stars to perform with them. At the 2012 Mariachi Vargas Extravaganza, the band named Karen Zavala, a Texas State Uni- Munoz said she spent her entire versity student, the "Best Maria- childhood playing at weddings; chi Vocalist in the U.S.." She will quinceafieras and funerals. Yes, be opening for Mariachi Vargas mariachi bands are even present at Hill Auditorium. Zavala recalls at somber occasions like funerals, growing up idolizing the band. which shatters the stereotype of "I remember the first time I a chipper, vapid band playing at a saw them in concert, my sopho- Mexican restaurant. There is a set more year," Zavala said. "Every- of mariachi songs meant to help one is talented, everyone is good people mourn loved ones who at what they play and then when have died. On Dia de los Muertos, they sing, oh boy, it's amazing. I've it is traditional to play mariachi always looked up to them." music at the graves of family and "When you know you're select- friends, even if they have been ed by the members, it's an even gone for many years. greater honor," Zavala said. "It's Mariachi connects its players not just any award. The members to generations long past and also that are known as the best in the unites current generations. It is world chose you and saw some- very common for a mariachi band . thing special. in you. That's the to be made up of many members of biggest prize I got." the same family. Mariachi Vargas Munoz noted that mariachi de Tecalitlan is no exception. music and its education are more Jose Pepe Martinez Jr. is a respected in the United States vocalist and violinist in Mariachi than in its own country of origin, Vargas and the son of the band's but perhaps this is beginning to musical director, Jose Pepe Mar- change. In 2012, Mariachi Vargas tinez Sr. participated in the inauguration "My maternal and paternal of.a school of mariachi in Mexico. grandfathers were part of Maria- Not content with simply being chi Vargas in its first and second the best in their genre, Mariachi generation, then my father, now Vargas continues to innovate, me," Martinez Jr. said in a trans- expanding the boundaries of lated interview. "They inspired mariachi music into new terri- me since I was a child. I've been tory. In 2010, the Houston Grand listening to mariachi my whole Opera commissioned Jose Pepe life. Growing up, it was all around Martinez Sr. to create the world's me; I could feel it in my bones." first mariachi opera. The pro-, Martinez Jr. began studying duction, "To Cross the Face of music at age seven, eventually the Moon," centers on an elderly Mexican-American immigrant who reveals to his children on his deathbed that he left behind a fam- ily in Mexico. His dying wish is to be reunited with them. Mariachi Vargas shared the stage with members of the Hous- ton Grand Opera, performing their original songs. As unlikely as it seems, Munoz believes that there is a lot of cross- over between opera and mariachi. Many young people who study mariachi also study opera, she said. "When you come to the show, you'll think this is Spanish opera," Mufioz said. "They play tradition- al mariachi music, but it's heavily influenced by operatic and sym- phonic styles." Truly Render, press and mar- keting manager for UMS said the 2010 Mariachi Vargas show was her first concert with UMS and also one of the best she's ever seen. "The audience was just as much a part of that experience as the art- ists were," Render said."There was a really beautiful moment when one of the audience members, an older gentlemen, was singing along and one of the singers from the ensemble noticed him singing, and they gave him the microphone and he sang the whole song." . Extending the theme of com- munity, AARP is sponsoring a bus that will bring residents of Latin Americans for Social and Econom- ic Development Senior Center in Detroit to the concert. Many of the residents are first generation Mex- ican immigrants, who are very excited to see Mariachi Vargas. Gabriela Boyd, a senior citizen who works for LA SED will be in attendance. Boyd described what mariachi music means to her. "It's a representation of life and enthusiasm about life," Boyd said. "It is very happy, very rhyth- mic. For us it's like vibrating with them. It's part of our culture since we're born. It's really a wonderful occasion to experience that." The Jan.27 performance at Hill Auditorium is sure to transcend stereotypes and showcase maria- chi's vivid history, present stars and up-and-coming talents. "Youhave 13 phenomenal musi- cians and some of the best vocal- ists in the world that are playing instruments that seem like it is an entire symphony," Munoz said. "It's very beautiful, it's very upscale and it really does present the best of the Hispanic culture." -Todd Needle contributed to this report. ta the most wonderful time of the year! No, not Christ- mas: restaurant week. I hesitate to call myself a seasoned vet of this foodtastic event, so I'll opt for the humbler idiom of "this ain't myfirst " rodeo." New to campus? Recently acquire your NATHAN parent's credit card? Throw- WOOD ingyourself a pity party because you couldn't keep up with that "healthier you" New Year's resolution? No matter your situ- ation, there's a restaurant week option out there for you. So, to help you on your quest for reason- ably priced, high-class cuisine, I've compiled this simple guide to restaurant week musts and busts. MUST: Logan Eateries like this are exactly what make restaurant week such a cool event. How often do col- lege students geta chance to eat Zagat-rated food at one of the top 10 restaurants in the Metro Detroit area? With the price of a dinner for two normally creeping toward triple digits, I'm guess- ing the answer is "not often." But during restaurant week, the opportunity is there. Boasting "New American Cuisine," ahot (albeit ambigu- ous) genre in the culinary world right now, Logan has a great menu lineup for restaurant week that I'm more than excited to check out. For the first course; I recommend the crab and avocado parfait; the Logan salad - fea- turing an undoubtedly complex 30-year-old sherry vinaigrette - should be your second-course choice. All options for the main course are winners, though I'll probably opt for the seared sea scallops with aromatic Thai coconut milk sauce. At $28 for a three-course meal from this highly esteemed estab- lishment, we salute you, Ann Arbor Restaurant Week, for get- ting college kids and good food together again. Other MUSTS: Cafe6Felix (five courses for $28!), The Ravens Club (huge variety), Pacific Rim (an Asian-fusion heaven, though Chef Du wouldn't like it to be referred to as such) and Mani Osteria & Bar (a large selection of nationally recognized pizza). LUNCH MUST/DINNER BUST: The Blue Nile Inevitably, there comes a time - in the natural course of get- ting to know new people - when the rules of social interaction dictate that I divulge my job here at the Daily. Also inevitably, the response I hear is always the same: "Food critic? Great! What's the best restaurant in Ann Arbor?" After a quick smile and light laugh, my political answer (as I really don't answer their question at all) is, "You should try the Blue Nile!" You see, the Blue Nile is cer- tainly not the best restaurant in Ann Arbor, but for most people, it offers a completely new din- ing experience. My first taste of Ethiopian food came from the Blue Nile, and I have a feeling that this experience is not an uncommon one But beyond that, the food here is fantastic. It'swarm, hearty, saturated to the max with herbs and spices and surprisingly healthy. I don't want to give too much away, but I do have a couple of things that I'll ask you to keep in mind: One, you'll never miss the meat with their vegetarian options, and two, make sure to order an Ethiopian teasor coffee to sip on while you wait for your food. Musts, busts and much more! This restaurant is a must at lunch (two people eat for $15) but a bust at dinner ($28 per person for a drink, first course and a des- sert that you don't really want). Other LUNCH MUSTS/DIN- NER BUSTS: Blue Tractor (the food you would normally order at an even better price), Gratzi (try the gnocchi tartuffata as part of your three-course lunch), Shali- mar (the mango shrimp is where it's at) and Jolly Pumpkin (I tend to prefer their lunch offerings over their dinner, anyway - go for the lamb burger). BUST: bd's Mongolian Grill Notthat I have anything against being overcharged to stand in line and have my bowl of stir-fry pulverized by obnoxious, loudly clanged swords and served with overcooked rice, but there really are much better restaurant week options: 54, to be exact. The price is not much cheaper than any other week of the year, and the food is no less mediocre. Maybe McDonald's should be allowed to join restaurant week, too. Other BUSTS: Grand Traverse Pie Company (better suited for those I-need-to-eat-now-or-I'm- going-to-die momentsathan res- taurant week), The Chop House (the menu'sworst offerings come together to lure in restaurant weeknoobs) and Real Seafood Company (take note that it's not called the Fresh Seafood Com- pany). And just so you know that I really do walk mytalk, I'll per- sonally be hitting up Logan and The Ravens Club thisweek, and I hope to see you there! bd's Mon- golian Grill? Not so much. Wood is eating all of the food at Logan. To join, e-mail nisaacw@umich.edu.