ALANE GABRIEL

MUSIC PRODUCTION-PERFORMANCE-COUTURE
                                  DALLAS

THE BATA DE COLA HAS THREE IMPORTANT PARTS IN ITS DESIGN  


THE YOLK : THE YOLK IS THE PART OF THE SKIRT THAT GOES FROM YOUR WAIST TO THE KNEE  AND THERE IS THREE VARIATIONS 


THE OTHER PART IS THE COLA CUT  ( NOT THE LENGTH)  BUT THE WIDTH 


CHECK THE PICS BELOW TO SEE THE DIFFERENCE!! 



PETENERA YOLK :

IS A VERY ELEGANT CUT BUT  YOUR BATA DE COLA TECHNIQUE AND BALANCE MUST BE PERFECT OR YOU WILL HAVE A VERY HARD TIME WORKING WITH A COLA PETENERA

CANASTERO YOLK: THIS CUT IS VERY DYNAMIC  WHILE GIVING YOU A BEAUTIFUL GRAND DAME SILHOUETTE 

ROCIERA YOLK:

THIS CUT IS A VERY OLD CUT USED IN THE VERY FIRST BATAS DE COLA ABOUT 100 YEARS A GO THEY CALLED IT "FISH CUT" BATAS , WE DO NOT MAKE THIS CUT YOLK IN BATAS BECAUSE THE BATA DE COLA BECOMES VERY DIFFICULT TO CONTROL, SO WE USE IT ON ROCIERAS ONLY.  





ALMOND CUT


ALMOND CUT IS A NARROW SIDES BATA, IT HAS A VERY LONG LOOKS AND MANY DANCERS LIKE IT BECAUSE IS EASIER TO SNEAK WRAP THEMSELVES AND UNWRAP THEMSELVES FROM IT


THE SIDES ARE CLOSER TO THE SKIRT FROM THE FRONT ALL THE WAY TO THE BACK , THE DOWNSIDE IS THAT THIS CUT CAN FLIP MORE EASILY AND END UP IN A TACO...BUT THIS COLAS ARE EASY TO UN-FLIP SO NO BIG DEAL!