top of page

July 6


Saint of the day:

Saint Nazaria Ignacia March Mesa

Patron Saint of Missionaries of the Crusade

St. Nazaria Ignacia March Mesa's Story


Nazaria Ignacia March Mesa was born January 10, 1889, in Madrid, Spain. At the age of 9 years felt the first call of the Lord: "You, Nazaria, follow me." At that Nazario said, "I will follow Jesus, as near as possible to a human creature."

For economic reasons, his family moved to Mexico and there joined with the Little Sisters of the Abandoned Elderly in 1908. After a few years was destined to Oruro, Bolivia and more than 12 years, he most earnestly to the care of the elderly, seeing them as members of Christ's body aching.

In the Spiritual Exercises of St. Ignatius of Loyola, in 1920, in the meditation of the Kingdom, was enshrined the ideals of working with all their forces for binding and extension of the Kingdom of Christ and developed a religious congregation as "a cross- love around the Church. "

On June 16, 1925, the Sisters Nazaria left to start the foundation of the new Congregation. And February 12, 1927, declared canonically diocesan religious Congregation of the Missionary Sisters of the Papal Crusade. On June 9, 1947, and died Nazaria Ignacia, the Institute received the final approval of the Constitutions and the name of the Church Missionary Crusades.

According to the Constitutions, written by Mother Ignacia Nazaria, "The Institute of the Pontifical Missionary Crusade, tends to make the women's social action." Mother will say: "In love, obey and cooperate with the Church's work of preaching the Gospel to every creature, is our life, what we are."

"This is our spirit warrior, faithful, no cowardice, all love, love above all to Christ and in Christ to all. Distributed among the poor, encouraging the sad, give a hand to the fallen, teach the children of the people from their bread with them, in short, to give all his life, his whole being to Christ, the Church and souls."

Nazaria Ignacia died in Buenos Aires, Argentina on July 6, 1943, leaving great reputation for holiness. She was beatified by S.S. John Paul II in Rome on September 27, 1992 and proclaimed his feast on July 6 each year.








The House of Spirituality and Museum of Mother Nazaria Ignacia

 Oruro, Bolivia







Bolivian Picante de Pollo or Chicken in Spicy Sauce


  • 5 medium size chicken breasts, cut them in half

  • 4 ozs aji amarillo paste or aji panca paste aji amarillo
    will be a lot spicier than aji panca so adjust accordingly

  • 2 garlic cloves, minced

  • 0.5 tsp salt

  • 0.5 tsp black pepper

  • 0.5 tsp cumin or TT

  • 2 medium size potatoes

  • 4 tbsps olive oil
    (2 tbsps of olive oil will be used for the sauce
    and 2 tbsps for the fresh salsa with tomatoes

  • 2 roma tomatoes

  • 0.5 medium size onion

  • 0.5 cup green peas

  • 2 tbsps freshly chopped parsley (optional for decoration and aroma)


  1. Start by boiling the chicken. Cover chicken breasts with water and boil for about 10 minutes.

  2. In a separate pot, boil the potatoes, skin on.

  3. Steam the green peas (i used frozen green peas) for 3-4 minutes, drain, set aside.

  4. Get a skillet, put it on the stovetop and turn heat to medium. Add half a cup of water and 4 oz of aji paste (prefer Aji Panca for mild spice and Aji Amarillo for spicy). If you're making aji from scratch, please adjust quantities accordingly.

  5. As sauce boils, lower heat a little bit so you don't burn the sauce. Add minced garlic and olive oil. Keep stirring slowly.

  6. Add cumin and black pepper. Stirr slowly and taste to see if sauce needs any adjusting.

  7. At this point the potatoes should be done. Turn heat off, rinse one potato until it's cool to the touch. Peel it carefully since it might still be hot, so rinse as needed. Use half the potato, smash it and add to the sauce. Keep stirring as you smash. This will thicken the spicy sauce.

  8. Taste the sauce. If you made it too spicy and would like to lower the heat a bit, add half a teaspoon of sugar to make it less spicy.

  9. If the sauce is too thick or you would like to have more sauce, add half a cup of chicken stock. Stir again. Another tip - if you want the sauce to be creamier, smoother you can blend it and return it to the skillet.

  10. Finally, you can add the chicken to the sauce. I usually leave a chicken breast on the side, roast it for the kids since they can't have spicy. If you want the chicken to absorb more of the sauce taste, add it after boiling it to the skillet and cover really well with the spicy sauce. If you like your chicken to have a bit of a crust, you can fry it for a minute in each side in a separate skillet before transferring it to the spicy sauce.

  11. Turn heat on low and let the chicken absorb the flavor of the sauce, leave simmering for at least 15 minutes.

  12. Chop tomatoes and onion in julienne strips and put them in a separate bowl. Sprinkle with salt and add 2 tbsps of olive oil, Mix well.

  13. Serve the chicken and spicy sauce over rice. Cut the leftover boiled potatoes in circles and add to plate. Add green peas over chicken. Add a little bit of the tomato/onion fresh salsa over the dish. Sprinkle with parsley and dig in:). Enjoy!




Bolivian Pisco Sour


  • 2 ounces pisco

  • 1 ounce simple syrup

  • 3/4 ounce key lime juice

  • 1 large egg white

  • 2 to 3 dashes aromatic bitters


  1. Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.

  2. Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.

  3. Strain into an old-fashioned glass and sprinkle the bitters on top of the foam.

  4. Serve immediately and enjoy.

bottom of page