Category: Food and Drink

  • Mexico’s New Year Rituals Explained :: We Recommend Taking Your Suitcase for a Walk

    Chonitos Amarillitos An?o Nuevo 2018 1
    In Mexico and other Latin American countries, women wear new yellow underwear on New Year's Eve to bring good luck and wealth in the year to come.  Red underwear (this vendor has every size for sale on the tables behind her) indicates a New Year's wish for an exciting love interest!  Just remember that whatever color underwear you choose, it has to be NEW.

    Superstition or not, many people here in Mexico have the custom of ritos del Año Nuevo (New Year's rituals).  Some rituals include foods, others prescribe certain clothing, and still others warrant attention for religious interest.

    Uva Roja Tianguis Morelia
    As the clock strikes midnight, it's customary to eat twelve grapes–one at each ding, one at each dong of the clock.  While eating the grapes, you make a personal wish for each grape you consume, welcoming the new year that's beginning.  Mexico Cooks! finds that it's helpful to write down the twelve wishes so as not to forget one or choke in the rush to swallow the grapes before the clock finishes striking the New Year's earliest hour!  Even the most elegant restaurants promise that along with your late-night New Year's Eve meal, they will provide the grapes and champagne.

    Lentils
    Eating a tablespoonful of cooked lentils on New Year's Eve is said to bring prosperity and fortune.  You can also give raw lentils–just a handful, with the same wish for abundance, to family and friends.

    Botella-semillas-abundancia-vidrio-adorno-cocina-decoracion-D_NQ_NP_933625-MLM25470142598_032017-F
    Mexico Cooks! has often received a New Year's detallito (a little gift) of a tiny bottle like this, filled with layers of different kinds of seeds and grains.  This gift represents the giver's wish for your New Year: abundance.

    Sweeping for An?o Nuevo
    Sweep all the rooms of your house, your front steps, and the street in front of your house to remove all traces of the old year.  Some people put 12 golden coins outside–to be swept into the house after the inside of the house is swept clean.  The coins are to invite money and other abundance to come into the home.  Photo courtesy Jeff Trotter.

    Borrego de la Abundancia Etsy
    Give someone a little woolly sheep as a New Year's gift–it too is a symbol of abundance!  Why?  In Mexico, a slang word for "money" is lana–that means wool, in English.  And what's a sheep covered with?  Lana–wool–for an abundance of money in the New Year.  Photo courtesy Etsy.

    Lit Match
    On a small piece of paper, write down the undesirable habits and customs you'd like to let go of in the New Year that's just starting.  Burn the paper, then follow through with the changes!

    3 Stones
    Choose three stones that symbolize health, love, and money.  Put them in a place where you will see them every day.

    Candles
    Light candles: blue for peace, yellow for abundance, red for love, green for health, white for spirituality, and orange for intelligence.

    Glass of water
    Spill clean water on the sidewalk in front of your house as the clock rings in the New Year.  Your house will be purified and all tears will be washed away.

    Pesos layers
    To have money for your needs all year long, have some bills in your hand or in your pocket to welcome the arrival of the New Year.  Some people fold up the money and put it in their shoes!

    Suitcase!
    Take your suitcase for a walk.  Legend is that the farther you walk with your suitcase, the farther you'll travel.  Several New Year's Eves ago, Mexico Cooks! and a few friends celebrated the stroke of midnight by walking our suitcases around the block.  We all traveled far and wide during the new year that followed.

    Red Underwear Men
    Mexico Cooks! wishes all of you a muy próspero Año Nuevo–and whether you're an hombre or mujer, especially wishes that your red underwear brings you (or keeps you) the love of family, friends, and that special someone.

    We'll see you right here in 2020!

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • Heart and Soul Warming Ponche Navideño :: Mexico’s Hot Christmas Punch

    Ponche Naviden?o Mexico Desconocido
    Mexico's fragrant, delicious ponche navideño–Christmas punch, served piping hot.  Loaded with seasonal fruits and sweet spices, it's a do-not-miss at our Christmas festivities.  The recipe is simple and the rewards are many; you, your family, and your holiday guests will love it as much as I do.  I wish the computer had a scratch-and-sniff capacity–the fragrance of the ponche would make your mouth water.  Photo courtesy México Desconocido.

    At nearly every mid-winter party in Mexico, you'll find a big vat of steaming hot, homemade ponche navideño.  Served with or without a piquete (a shot of rum, tequila, or other alcohol), this marvelous drink will warm you from the inside out.  Really, it wouldn't be Christmas (or a posada, or New Year's Eve) without it.  Here's the recipe I've used for years.  

    Ponche Navideño Mexicano**
    **You should be able to buy everything on this list at your local Latin market

    2 pounds sugar cane, peeled and cut into 3” sticks
    1 pound apples, cored and cut into thin slices or chunks
    1 pound pears, cored and cut into thin slices or chunks–Bosc are excellent for this
    10 ripe guavas, cut in quarters and seeded
    Peel of one orange 
    1 pound tejocotes, cut in quarters and seeded
    1/2 pound tamarind fruit removed from the pods and deveined
    1/2 pound prunes with or without seeds
    2 ounces dried jamaica flowers
    2 whole cloves
    1 star anise pod (optional)
    1 kilo piloncillo (Mexican brown sugar)
    1/2 cup white sugar (optional)
    2 long sticks Mexican cinnamon, broken in thirds or quarters

    6 quarts of water or more

    Special Equipment
    A 12-to-14 quart lidded pot
    __________________________________________________________________

    Just before you start cutting up fruit, put 6 quarts of water in a pot, cover it, and over high heat, bring the water to a boil.  

    Add all the cut fruit to the pot and bring the pot back to a boil.  Then lower to simmer and simmer for 20 minutes.  If you think the pot needs more water, bring it to a boil separately and add it little by little.

    Add the tamarind, the prunes, the jamaica, the cloves, the piloncillo, the white sugar, the cinnamon, and continue to simmer until all of the fruit is soft and very tender. 

    We usually ask our adult guests if they'd like their cups of ponche "con piquete" (with a shot of alcohol–rum, tequila, etc).  Add a shot to each cup as requested, prior to adding the hot ponche.

    Serves 12 to 15.  If you have some left over, save it (fruit and all) till the next day and re-heat.  Ponche navideño is even better the second day!
    _____________________________________________________________

    Ponche 2 Tipos 2018 1
    Sugar cane is in season in Mexico right now.  On the left, you see it in the already-peeled "sticks" you want for your ponche.  On the right, you see the unpeeled sections that you want for your piñata!  Thanks to Verónica Hernández at Mexico City's Mercado Medellín (corner of Calle Campeche and Av. Medellín, Colonia Roma) for letting me take this photo; if you're in the city, look for her and her employer, Mario Bautista, at Booth 138 in the market–tell her you saw her caña (sugar cane) on Mexico Cooks!.

    Ponche Guayaba Medelli?n 2018 1
    The fragrant perfume of seasonal ripe guavas permeates our markets right now–they're ready to buy for ponche.

    Ponche Tejocotes Medelli?n 2018 1
    Tejocotes are also in season–it's Mexican hawthorn, similar to the crabapple.  Each of these measures approximately 1 1/4" in diameter.  The fruit is very high in pectin, which slightly thickens your pot of ponche.  If you simply cannot find tejocotes, substitute another pound of apples.

    Ponche Tamarindo
    Tamarind pods with their shells on.  If you're unable to find the pods, use about 1/4 pound tamarind paste per recipe.

    Ponche Ciruela Pasa 1
    These are prunes with seeds.  You can use these or you can used seedless prunes.

    Ponche flor-de-jamaica-entera-deshidratada-100-grs-D_NQ_NP_766401-MLA20338152558_072015-F
    Here are the dehydrated jamaica flowers you need to make ponche.  The jamaica flower is a cousin to the hibiscus; its English name is roselle. The flowers add deep red color and cranberry-like tartness to the drink.

    Ponche anis estrella
    Star anise for your ponche.  You will find this in the store where you usually buy spices, at a Latin market, or at an Asian market.

    Jamaica Piloncillo
    Look at this huge display of piloncillo (molded raw brown sugar) at the Mercado de Jamaica, Mexico City!  Why?  EVERYBODY makes ponche at Christmas time!  Click on any photo to enlarge.

    Piloncillo Cones 2 Sizes 1
    Here is an up-close look at the two different sizes of piloncillo.  For the ponche, you'll want to buy one kilo (2.2 pounds) of either size.

    Ponche Canela y Pasitas
    This is what's known as canela–Mexican "true cinnamon".  The truth is, it's grown in Ceylon and imported to Mexico.  Notice how many, many layers of very thin bark are folded in on one another.  This cinnamon is quite soft, breaks and flakes easily, and is what you want to look for to use in ponche and any other Mexican recipe calling for cinnamon.  Do not be misled into buying cassia, a much more readily found, much harder in consistency, and much less flavorful "fake" cinnamon.  Look for canela at your Latin market; the sticks are usually quite long.  These measure nearly half a yard!  To the right side are Mexican raisins, which, if you like, you can also add to the ponche.  I often do.

    Ponche en taza Kiwilimon
    Old-fashioned Mexican peltre (enamel over metal) cups filled with ponche navideño.  Be sure to put a lot of all of the varieties of fruit into each cup.  Those are caña (sugar cane) sticks (colored pink by the jamaica flowers)–an edible decoration and a tool for pushing fruit from the cup into your mouth!  When you've eaten all the cooked fruit in your cup, chew on the sugar cane sticks for another sweet treat.  Be sure to spit out the fibers after you've chewed them.  Photo courtesy Kiwilimon.

    Provecho!  (Mexico's way of saying bon appetit!)  

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • Piñatas! More Piñatas! December in Mexico is Piñata Season

    Piñatas en la Puerta
    Traditional piñatas ready for sale decorate the door to the Hernández family's tiny taller (workshop) on Av. Lázaro Cárdenas near Plaza Carrillo in Morelia, Michoacán.

    Among clean ollas de barro (clay pots), plastic receptacles filled with engrudo (flour/water paste), and colorful, neatly stacked rounds of papel de china (tissue paper), Sra. María Dolores Hernández (affectionately known in life as Doña Lolita) sat on an upturned bucket.  She celebrated her birthday on December 24, and she lit up–just like a Christmas tree–when she talked about her business and her life.  Doña Lolita passed away approximately four years ago.

    Doña Lolita con el Punto
    The last point of the star-shaped piñata is in Doña Lolita's hands, nearly ready to be glued into place. 

    "When I was a young woman, raising my family together with my husband, it was hard for us to make a good living here in Morelia.  We had eight children (one has died, but six girls and a boy survive) and we struggled to make ends meet.  My husband was a master mason, but I wanted to help out with the finances.  I knew a woman who made piñatas, and I thought, 'I can do that.'  So I started trying my hand, more than 60 years ago."

    Doña Lolita Trabajando
    Doña Lolita adds another layer of newspaper to this piñata in progress.  "You can't put too much newspaper on the pot, because it will take too long to break the piñata," she explained.  "And you can't put too little on it, either, because then the first child to hit it will break it.  That's no good, either.  You just have to know how much to use."  Click on the photo to enlarge it and get a good look at the clay pot inside the layers of newspaper.

    "The woman who made piñatas wouldn't give away her secrets, so I had to figure everything out for myself.  You should have seen me the first time I tried to make a bird's beak for a parrot-shaped piñata!  A man I knew told me to make it out of chapopote (a kind of tar), so I did.  It hardened all right, but later in the day the weather warmed up and that beak dripped down to *here*!  What a mess!  I finally figured out how to make the shape out of paper, but I just about broke my head thinking about it!"

    Papel de China
    Pre-cut rounds of papel de china (tissue paper) wait to be glued onto a piñata.  The black plastic bag holds strips of newspaper. 

    Tijeras
    Doña Lolita told me about the different grades of paper used to create different styles of decoration on the piñata, and she explained different kinds of paper-cutting techniques; she's absolutely the expert.  Here, her son-in-law Fernando cuts tissue paper for fringe.  His hands are so fast with the scissors it made my head spin; he can even cut without looking.

    "In those days, the clay pots cost four and a half pesos for a gross–yes, for 144. In the old days, I usually sold about 7,000 piñatas every December, so you can imagine the investment I made just in clay pots.  In the 1960s, I could sell a large piñata for seven pesos.  Now–well, now the pots are much more expensive, so naturally the piñatas cost more, too.  The large ones cost 45 pesos.  This year, I'll sell about 1,000 piñatas just for the posadas." 

    Piñatas en Producción
    Piñatas in various stages of completion hang from every beam in Doña Lolita's tiny workshop.

    "When my daughter Mercedes was about eight years old, she wanted to learn to make piñatas.  She'd been watching me do it since she was born.  So I taught her, and I've taught the whole family.  Piñatería (making piñatas) is what's kept us going."  Doña Lolita smiled hugely.  "My children have always been extremely hard workers.  There was a girl for each part of making the piñatas.  Every year, we started making piñatas in August and finished at the beginning of January.

    Piñata Enorme
    This gigantic piñata, still unfinished, measures almost six feet in diameter from point to point. 

    "One time, we had so many piñatas to finish that I didn't think we could do it.  So I thought, 'if we work all night long, we can finish them by tomorrow morning.'  Only I couldn't figure out how to keep the children awake to work all night."  She laughed.  "I went to the drugstore and bought pills to stay awake.  I knew I could keep myself awake, but I gave one pill to each of the children.  And in just a little while, I was working and they were sleeping, their heads fell right down into their work!  What!  Those pills didn't work at all!  The next day I went back to the drugstore and asked the pharmacist about it.  'Oh no!  I thought you asked me for pills to make them sleep!' he said."  Doña Lolita laughed again.  "We finished all the piñatas in spite of those pills, but you had better believe me, I never tried anything that foolish again."

    Doña Lolita y Fernando con Oswaldo
    Doña Lolita builds piñatas with her son-in-law, Fernando Cedeño Herrera (left), her daughter Mercedes Ayala Hernández, her grandchildren and her great-grandchildren.  A close friend, Oswaldo Gutiérrez López (background), works with the family.  Her grandson Enrique, 19, says he intends to keep the family business going.

    Oswaldo en la Puerta
    Oswaldo Gutiérrez works on this piñata in the doorway of the tiny taller.  Doña Lolita has taught many people the art of creating traditional piñatas, but her family and her loyal customers say she's the best piñatera (piñata maker) in Morelia.

    "People come from everywhere to buy my piñatas.  I don't have to take them out to sell; I only sell them here in the taller.  Because they're so beautiful and well-made, all the best people in Morelia–and lots of people from other places–come to seek me out and order piñatas for their parties.  I've taught my family that our work is our pride and our heritage, and my children have all taught their children the same.  That is our legacy, our family tradition."

    Candy
    Fill the piñata with candy like these bags of traditional colación (hard candies especially for Christmas).

    But why piñatas, and why in December?  During the early days of the Spanish conquest, the piñata was used as a catechetical tool, to teach the indigenous people about Christianity.  The body of the piñata represented Satan; each of the seven points symbolized the seven deadly (capital) sins (pride, lust, gluttony, rage, greed, laziness, and envy).  The blindfold worn by the child or adult trying to hit the piñata represents blind faith.  Breaking the points of the piñata equated with the triumph of good over evil, overpowering Satan, overcoming sin, and finally enjoying the sweet delights of God's goodness when the clay pot (Satan) finally breaks and everything good pours out of the piñata.  Doña Lolita's most sought-after piñatas continue to be the traditional style, with seven points, but she also creates piñatas shaped like roosters, peacocks, half-watermelons, deer, half moons, and once, an enormous octopus!

    For the nine nights from December 16 through December 24, Mexico celebrates las posadas.  Each evening, a re-enactment of the Christmas story brings children dressed as la Virgencita María (ready to give birth to her baby and riding a live burro) and her husband Sr. San José (and a street procession filled with angels, shepherds, and other costumed children) along the road to Bethlehem, searching for a place to stay.  There is no place: Bethlehem's posadas (inns) are filled.  Where will the baby be born!  For the re-enactment, people wait behind closed doors at certain neighborhood houses.  The santos peregrinos (holy pilgrims) knock, first at one door, then another.  At each house, they sing a song, begging lodging for the night.  At each house, the neighbors inside turn them away in song: 'No room here!  Go away!  Bother someone else!'  Watch a lovely slide show: Las Posadas.  

    Cacahuate
    Freshly toasted cacahuates (peanuts) are in season now and are also used to stuff the piñata.  The wooden box holding the peanuts is actually a measure, as is the oval metal sardine can next to it.

    Ponche Can?a 3 Tipos 2018 1
    Fresh caña (sugar cane) is in season now in time for the posadas.  Buy it in two-inch unpeeled sections for adding to the sweets in the piñata; buy it in 3" peeled thin sticks for adding to your hot ponche navideño (Christmas punch).

    After several houses turn away la Virgen, San José, and their retinue, they finally receive welcome at the last designated house.  After the pilgrims sing their plea for a place to stay, the guests assembled inside sing their welcome,  "Entren santos peregrinos…" (Come in, holy pilgrims…).  The doors are flung open, everyone piles into the house, and a huge party starts.  Traditional foods like ponche (a hot fruit punch), buñuelos (a thin fried dough covered with either cinnamon sugar or syrup), and tamales (hundreds of tamales!) pour out of the kitchen as revelers sing villancicos (Mexican Christmas carols) and celebrate the coming of the Niño Dios (the Baby Jesus).  Finally, all the children line up to put on a blindfold and take swings at a piñata stuffed with candy, seasonal fruits, and peanuts.

    Dulces para Pin?atas Medelli?n 2018 1
    These very large bags of individually wrapped candies are ready to use to fill any piñata.  These are available at the Mercado Medellín in Colonia Roma, Mexico City, as well as at all other markets in Mexico.

    Mandarinas
    Mandarinas (tangerines) are in season at Christmastime, as are tiny jícamas and fresh sugar cane, which round out the goodies in lots of piñatas.

    Piñatas Terminadas
    The piñata, stuffed with all it will hold, hangs from a rope during the posada party.  A parent or neighbor swings it back and forth, up and down, as each child takes a turn at breaking it open with a big stick.  Watch these adorable kids whack away.

    The piñata, lovely though it may be, is a purely temporary joy.  Nevertheless, happy memories of childhood posadas with family and friends last a lifetime.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours

  • Wandering with Mexico Cooks! :: 2019 Meanderings Part 2

    La Conspiracio?n Pavlova 1a 8-15-2019
    Remember that old saying, "Life is uncertain, eat dessert first,"?  Mexico Cooks! is a firm proponent of that–at least for beginning today's report. This sweet, delicious offering is on the menu at La Conspiración de 1809, just at the back of Morelia's cathedral.  In the photo, you see a pavlova, a crisp meringue filled with frutos rojos (red fruits)–in this case, Michoacán's locally grown strawberries, blackberries, and red raspberries.  Driscoll's also grows blueberries here in Michoacán.  The company leases fields from their owners and trains local workers to cultivate, harvest, and pack the berries.

    Driscolls-Raspberries-1
    Next time you're in your supermarket, take a close look at the Driscoll's label.  Many of the berries that you purchase, no matter where in the world you live, are grown in Mexico. Click on the photo for a larger view.  Photo courtesy Driscoll's.

    Puerta Santa Fe de la Laguna
    A doorway to a private home in the community Santa Fe de la Laguna, Michoacán.

    Elotes Asados Jamaica 8-9-2019 1
    Elotes tatemados (roasted young corn, still in its husk) for sale in a large Mexico City market.  

    Elotes al Vapor 8-9-2019 1a
    These are also elotes (young corn), boiled rather than roasted at the same market stand.  It's hard to choose which to buy, roasted or boiled, both are so delicious!  

    Carne Entomatado Fonda Marceva 8-9-2019
    Chambarete entomatado (beef shank cooked in a sauce of tomate verde (tomatillos), onions, chile, and other spices) until the meat is falling-off-the-bone tender.  Available daily at Fonda Marceva in Morelia's centro historico.  It's one of my favorite things on their menu.  Photo courtesy my friend Eddie Álvarez.

    Haciendo Chicharro?n 1
    Preparing fresh chicharrón (fried pork skins) at a market booth.  Book a market tour with me and we'll visit this booth–and we'll have a taste of hot-from-the-vat chicharrón.  Everybody loves its crisp, greaseless texture and taste.  

    Escobetillos
    Escobetillas (stiff brushes made from plant root material bound together with thin wire), used for scrubbing dirty dishes.  Seen in a Oaxaca market.  Each one measures approximately 5"-6" in length. 

    Don Rafa Sentado abril 2019
    My longtime friend don Rafael, a copper worker in Santa Clara del Cobre, Michoacán, for 62 of his 70 years.  In the photo, he's demonstrating a hammering technique to one of my tour groups.  Each beautiful copper item in this workshop is entirely made by hand.  Let's go! 

    Souls Burning in Hell SMA
    Souls burning in Hell, nicho, San Miguel de Allende, Guanajuato.  Wood carving.  

    Chorizo Oaxaquen?o y Longaniza 1a
    Longaniza (the long sausage without links) and Oaxaca-style chorizo, with small round links, displayed on a market stand, Oaxaca City.

    Dos Diablos Oaxaca 1
    Two little devils at once, 2019 Encuentro de Cocineras Tradicionales, Oaxaca.  Wait, what, two?  Yes, in the background is a hand dolly, known here in Mexico as a diablito, a little devil.

    Puerco Cubano Oaxaca 2a
    Puerco estilo cubano (Cuban-style roast pork).  The men on the right-hand side of the photo sit on benches and turn, turn, turn the spits until the pork is tender, juicy, and ready to serve.  I've eaten big plates of this meat every year for the last three years.  It's truly something to look forward to at the Encuentro de Cocineras Tradicionales, Oaxaca.

    Tortillas Tlaxiaco Encuentro 2019 1
    The Unión de Palmeadoras (tortilla makers' union) from Tlaxiaco, Oaxaca had a wonderful booth set up, selling hand-made Tlaxiaco-style tortillas.  Those are fiery chiles pequín, in the dish.

    Moorish Dancers San Jero?nimo Fiesta Patronal
    The fiestas patronales in San Jerónimo Purenchécuaro featured Moorish dancers.  These two young men posed for me.

    San Jero?nimo Velas de Escama 1
    San Jerónimo Purenchécuaro is widely known for one of its several artesanías (handcrafts): these are velas escamadas (elaborate, hand-made beeswax candles).  These particular candles were placed at one side of the main altar; other banks of candles were placed throughout the church.  Beautiful but ephemeral, the candles are meant to be burned.

    Cempasu?chil y Pata Jamaica
    Golden cempasúchil and wine-red pata de león are Mexico's most typical flowers for Día de los Muertos.

    Guasanas
    Right now, Mexico's fresh guasanas (garbanzo beans) are in season.  Not dried, these are harvested fresh and steamed lightly in salt water.  Each pod contains two individual green, fresh garbanzos; we eat them like edamame, squeezing the garbanzos out of the pods directly into our mouths.  Some people like to douse a bagful with liquid chile (what you see in the bottle), but I prefer the clean, green taste of the guasana.

    Azul Histo?rico Nov 2019 1
    One of my favorite places to go, whether wit
    h old friends or with tourists new to Mexico City, continues to be Azul Histórico.  The food is exquisite, the restaurant itself is marvelously beautiful, and the service is always attentive.  Here, the "hostess" is a catrina, all gussied up Oaxaca-style for Day of the Dead.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • Where in the World is Mexico Cooks!? A Look Back at Our 2019 Wanderings.

    MEB19 Luna Llena 2a
    In February, Mexico Cooks! returned to live once again in Morelia, Michoacán.  It's been a joyful return, to the welcome of wonderful old friends, well-remembered streets and markets, and the beautiful colonial city itself.  I found a terrific house in Morelia's Centro Histórico, walking distance to most anywhere I need to go.  You can expect to hear a lot more from me in the months to come about the cuisines, customs, and creativity of the people of Michoacán.  The photo above is Morelia's Cathedral by the light of the full moon.

    Bella Calaca Evento Sal 1
    Workshop for creating a flavored salt.  In a volcanic stone molcajete (that's part of it, in the photo), I ground roasted maguey worms, dehydrated pineapple, sea salt, and a chile de árbol or two.  The flavor of mine was just so-so; a fellow behind me made a fantastic salt, flavored with a roasted scorpion.  Who knew!  Each of us participants got to bring our salt home in a test tube.  

    Eggs Benedict Marsala Better 1
    Late this spring, a friend and I traveled to San Miguel de Allende, where we saw friends and tried some of San Miguel's many restaurants.  My personal favorite meal was brunch at Marsala: Cocina con Acentos, a truly innovative and delicious Mediterranean niche in the center of the city.  The photo shows my plate of Marsala-style eggs Benedict, accompanied by a bottomless mimosa.  In addition to a full menu of brunch choices, one is also invited to partake of the buffet of freshly baked scones, cheese biscuits, marmalades, a magnificent house-made terrine, and a number of other take-what-you want items.  I can't wait to go back!

    Charlie Among the Glass 1a
    One of the highlights of the trip to San Miguel de Allende was the opportunity to meet in person a man I have long admired from afar.  Charles Hall manages Rose Anne Hall Designs, a highly successful family business which produces mouth-blown glass items for the home, as well as the most beautiful hand-made candles in Mexico.  Under Charlie's direction, the business dedicates itself to hiring people with disabilities–or what would appear to be disabilities–but who are enabled by the opportunity to create.  Charlie is a businessman, a philosopher, and a humorist, and a wonderful human being.  

    Cocina Nico y Chayo 1
    In the lovely traditional kitchen of good friends in Santa Fe de la Laguna.  It's always a privilege to be with them.

    MC Cocido Ya Esta? 7-2019
    Cocido, or caldo de res, in my own kitchen and ready to serve.  So simple, and so delicious.  

    Embarcadero San Pedro Pa?tzcuaro 1
    Embarcadero San Pedro near twilight, Pátzcuaro, Michoacán.

    Pig Head Facing Left Jamaica 1
    If you've been reading Mexico Cooks! for very long, you know that I have a strange fascination with pig heads.  The staff at this market booth are all great people and love showing off their wares.  This handsome fellow has a mouthful of alfalfa.  They are also a bunch of goofballs: they always encourage my market tour clients  to kiss the snout–and I must say that in the spirit of fun, quite a few do!

    Chairs with Plants Nov 2019 1
    These miniature chairs–about the size to seat a one-year-old baby–were all but viral on Facebook when I uploaded the photo.  Turned upside down with potted plants on the bottoms of the straw seats, the chairs make a charming entrance into my home.

    Cristina B'day Cake Cut 1
    Last–but definitely not least–was my outrageously wonderful end-of-June birthday party, with the crowning touch of this spectacular cake.  A huge shout-out to the Colegio Culinario de Morelia, to chef Joaquín Bonilla, to chef Juan Carlos Montaño, and to the crew who brought and served this marvelous creation.  Between the delicious cake, the just-right frosting, the assortment of cookies and candies–and gold leaf!–that decorated the masterpiece, party guests were thrilled and so was the birthday girl.  Such a wonderful birthday gift!  Mil gracias a todos ustedes del Colegio!

    Come back next week for a look at the rest of Mexico Cooks!' year 2019.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here to see new information: Tours

  • Calabaza en Tacha :: Hard-Shell Winter Squash in Syrup

    Calabaza de Castilla Mercado Libre
    Looking for something different to serve for Thanksgiving?  How about calabaza en tachacalabaza de Castilla (a winter squash) cooked in a deliciously sweet syrup?  As a side dish instead of sweet potatoes–or in addition to sweet potatoes!–this Mexican-style squash is sure to be a hit with your family and guests. Photo courtesy Mercado Libre.

    María de la Luz Padilla, the marvelous woman who spoils Mexico Cooks! by doing all my housework, gave me a squash.  She brought two home from her rancho (the family farm) out in the country, one for her and one for me.  The 8" diameter squash wasn't very big, as winter squash go, but it was plenty for me.  Mari's first question, after I had happily accepted her gift, was whether or not I knew how to cook it.  "Con piloncillo y canela, sí?" (With cones of brown sugar and cinnamon, right?)  

    Mercado de Sonora Calabaza
    Here's a crosscut of a really big calabaza de Castilla.  It measures about 22" in diameter.  Mexico Cooks! photo, Mercado de Sonora, Mexico City.

    Even though I knew how to spice the squash and knew how to cut it apart, knowing and doing these things turned out to be worlds apart.  Faced with the project, I waffled and hesitated, intimidated by a large vegetable.  The squash sat on the counter for several days, daring me to cook it before it molded.  Then one of the cats toppled it over and rolled it around the counter, so I moved the squash outside onto the terrace table and gathered my nerve. 

    On Sunday, I finally decided it was Cook the Squash Day. Mari was due to arrive early on Monday morning and it had to be done before she scolded me for letting it sit for so long.  I chose pots, knives (a 10" Sabatier carbon steel chef's knife, more than 50 years old, was my go-to knife), and gathered the rest of the simple ingredients for a mise en place.

    Calabaza Partida
    The squash with the first section cut out.

    Cutting the squash in sections was the only difficult part of preparing it.  The shell of the squash is hard.  Hard.  HARD.  I was careful to keep the knife pointed toward the wall, not toward my body.  With the force I needed to cut the squash open, one slip of the knife could have meant instant and deep penetration of my entrails.  Later that night, my friend Araceli told me that her mother usually breaks a squash apart by throwing it from her home's second floor balcony onto the concrete patio!  The next morning, Mari told me that her husband had cut their squash apart with a machete.  I felt really tough, knowing that I'd been able to cut it open with just a big knife and a few pointed words.  (That's shorthand for 'the air turned blue above my counter').

    Calabaza en Trozos
    The squash, cut into sections and ready for the pot.  On the counter behind the squash is a 1930's Mexican covered cazuela (casserole), the top in the form of a turkey.

    Once I had the (expletives deleted) squash cut open, I scooped out the seeds and goop and cut it into sections more or less 4" long by 3" wide.  I did not remove the hard shell, nor should you.

    Piloncillo Cones 2 Sizes 1
    Piloncillo (raw brown sugar) cones in two sizes.  The large one weighs 210 grams; the small one weighs 35 grams.  I use the small ones in the recipe below.

    Meantime, I had prepared the ingredients for the almíbar (thick syrup) that the squash would cook in.  Mexican stick cinnamon, granulated sugar, and piloncillo (cones of brown sugar) went into a pot of water.  I added a big pinch of salt, tied anise seed and cloves into a square of cheesecloth and tossed the little bundle into the water.  The pot needed to simmer for at least three hours, until the syrup was thick and well-flavored.

    Calabaza Especias
    Clockwise from left: Mexican stick cinnamon, anise seed, piloncillo, and cloves.

    Calabaza en Almíbar
    Several hours later (after the syrup thickened well), I added the pieces of squash to the pot.  Cooking time for this very hard squash was approximately an hour and a half over a low-medium flame. 

    As the squash cooks in the syrup, it softens and takes on a very appetizing dark brown color.  Calabaza en tacha is one of the most typically homey Mexican year-round dishes for desayuno (breakfast) or cena (supper).  Well-heated and served in a bowl with hot milk and a little of its own syrup, the squash is both nutritious and filling.

    Calabaza Lista Pa'Comer
    Squash for breakfast!  On Monday morning, Mexico Cooks! served up bowls of squash with hot milk, along with a slice of pan relleno con chilacayote (bread filled with sweetened chilacayote squash paste).  Mari thought my squash was almost–almost–as good as hers.

    Calabaza en Tacha estilo Mexico Cooks!

    Ingredients
    One medium-size hard shell winter squash (about 8" in diameter)
    6 cups water
    14 small cones of dark piloncillo (coarse brown sugar)
    2 cups granulated sugar
    4 Mexican cinnamon sticks about 2.5" long
    2 pieces of orange peel 
    1 Tbsp anise seed
    1 tsp whole cloves

    Preparation
    Heat the water in a large pot.  Add the piloncillo, the granulated sugar, the orange peel, and the cinnamon sticks.  Tie the anise seed and the cloves into a cheesecloth square and add it to the pot.  Cook over a slow flame until the liquid is thick and syrupy, approximately three hours.

    While the syrup is cooking, prepare the squash.  Cut it into serving-size pieces as described above.  If the squash shell is very hard, take adequate precautions so that you do not hurt yourself as you cut it in sections.  You can always throw it from your second-floor window onto the patio!

    Add the squash pieces to the thickened syrup and simmer until the squash is soft and takes on a deep brown color.  Cool for 15 minutes or so before serving.  Re-heat for desayuno (breakfast) or cena (supper).  Serve with hot milk poured over it.

    Makes about 16 servings.

    ¡Provecho!

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  • Día y Noche de los Muertos en México: Day and Night of the Dead in Mexico :: A Preview of Customs

    Noche de Muertos 2008
    Highly decorated, very large cartonería (cardboard) skull for Noche de Muertos. One of these might be placed on a home ofrenda (altar) dedicated to the person of one's choice.

    Panteón Tzintzuntzan
    Panteón Municipal (Municipal Cemetery), Tzintzuntzan, Michoacán.  In recent years, grave decoration has included traditional flowers, candles, and modern plastic wreaths, all of which you see in this photo.  The white flowers in cans are nube (babies' breath) and clavel (carnations); the gold flowers are cempasúchil, and the wine-colored flowers are pata de león (cockscomb), all traditional.  The wreaths are plastic flowers.

    Mexico Cooks! will be touring Morelia and surrounding areas again during this special time of year.  We'll be attending one or another special Noche de Muertos event every day for an entire week.  Traditional ofrendas (altars dedicated to the dead), spectacular crafts exhibits, concerts, and annual concursos (contests) will fill our days and nights.  Known in most parts of Mexico as Día de los Muertos (the Day of the Dead), here in Michoacán we call it Noche de los Muertos (Night of the Dead).  By either name, the festival as it's celebrated in Mexico is unique in the world.

    Petateando
    These four-inch-long skeletal figures, laid out on their petates (woven reed mats), are hooked up to intravenous bottles of either beer or tequila!  They are given as gifts or added to a loved one's home ofrenda.

    Tacones de Azúcar
    Tiny sugar footwear, in styles from baby booties to high-heeled pumps, are ready to be given as gifts to special friends or for placement on an ofrenda.

    Mexico celebrates death as it celebrates life, with extreme enjoyment in the simplest things. Life and death are both honored and natural states. 

    The home ofrenda (altar) may memorialize a cherished relative, a political figure (either reviled or beloved), a pet, or a figure from the entertainment world.  Traditional decorations include cempasúchil (marigold) and cordón del obispo (cockscomb) flowers, which are used in profusion in churches, cemeteries, and homes.  Here in central Michoacán, wild orchids, blooming at this time of year, are also used to decorate graves, primarily in rural areas.

    Calacas de Azúcar 2008
    Sugar skulls are often inscribed in icing with a living friend's name and given to that person as a small token of admiration. 

    Chepo Ofrenda de Noche Nov 2 2010
    In October 2010, Chepo, my long-time cat companion, died.  For Noche de Muertos, I created this ofrenda in his honor.  It includes his favorite cat food (bottom left corner), his favorite toy (that little white pipe cleaner spring at the bottom right corner), candles, a sugar mouse, and a sugar fish, several photos of him, a big sugar cat between the photos, a large butterfly in remembrance of the many enormous dark-brown moths that he caught and delivered to me, and his ashes, in the wooden box at center.  Click on the photo to enlarge it for a better view.

    Relatives take favorite foods and beverages to the grave of a loved one gone before.  It's said that the dead partake of the spirit of the food, while the living enjoy the physical treats at the cemetery.  Mexican friends tell me, "In the morning, after our night-long vigil at the cemetery, we do eat the food that has been on the grave all night, waiting for our relatives to return from the más allá (the great beyond).  The funny thing is that the food has no taste at all; our deceased relatives have eaten all the flavor–the flavor of home."

    Pan de Muertos
    Pan de muertos (bread of the dead) is typically decorated with bone-shaped bread and sprinkled with sugar.  The bread itself is flavored with orange and anise.  In Michoacán, pan de muertos in the shape of human beings is often hung on ofrendas both in a private home or in a cemetery.

    Ofrenda (Altar)
    This miniature ofrenda (altar) is filled with tiny representations of treats that the deceased loved in life.  Click on any photo for a larger view.

    Several years ago, an article in the New York Times quoted Mexico Cooks! about the Noche de los Muertos: "There's a mutual nostalgia.  The living remember the dead, and the dead remember the taste of home."  That nostalgia imbues the cities and villages of Michoacán at this time of year just as surely as do woodsmoke and the scent of toasting tortillas.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.  And be sure to book your Mexico Cooks! 2020 Dia/Noche de los Muertos tour as soon as possible!  We'll reserve space for you and your group to make sure you don't miss anything!

  • Birriería Chololo Campestre :: Mexico Cooks! Favorite Birria

    This week, Mexico Cooks! has once again cranked up the way-back machine for a trip down Memory Lane.  This article, and the articles for the last two weeks, are from 2008.  The Guadalajara newspaper El Mural asked me to give their reporter a food tour of Guadalajara "as if it were for tourists", and we had a fantastic time going places the reporter and the photographer had never been–in their own city.  A short while after the tour, Mexico Cooks! was the big news on the first and subsequent pages of Buena Mesa, El Mural's food section.  Here's the last part of the story of where we went and what we ate.

    Chololo Entrada
    As you drive south of the Guadalajara airport, near the exit for El Salto, you'll see the green tile domes of Birriería Chololo on the west side of the highway.  Be sure to stop!

    BIRRIERIA-EL-CHOLOLO-PRINCIPAL
    One tiny part of the interior of Birriería Chololo Campestre.  The restaurant seats up to 1000 people at a time.

    Birrieria-Chololo-Guadalajara 1 Zona
    Don Javier Torres Ruíz, grandson of Isidro Torres Hernández, made Birriería Chololo a Guadalajara icon.  Don Isidro started the original business selling birria from his bicycle on the side of a street in .

    Over 80 years ago, Birriería Chololo started life as a street stand, operated by .  His grandson, Javier Torres Ruíz, made a huge success of the family business.  Today, there are three Birrierías Chololo run by Don Javier's eight children, grandchildren, and other relatives and the Chololo campestre (countryside), managed by don Fidel Torres Ruiz, is the busiest of the batch.  The restaurant, which seats 1000 people (yes, 1000) and turns the tables four times every Sunday, is closed only on the Fridays of Lent and on Christmas Day.  Every other day of the year, it's a goat feast.

    Chololo Birria y Frijolitos
    Birria and frijolitos refritos con queso, for two people.  A bowl of consomé is in the background.

    The offerings at Birriería Chololo (Chololo is a nickname for Isidro) are pure simplicity.  Birria de chivo (goat), consomé (the rich goat broth), frijolitos con queso (refried beans with melted cheese), salsa de molcajete (house-made salsa served in heavy volcanic stone mortars), a quesadilla here and there, and a couple of desserts are the entire bill of fare.  The birria, cooked 12 to 14 hours in a clay oven, is prepared to your order, according to the number in your party.  You can ask for maciza (just chunks of meat) or surtido (an assortment of meats that includes the goat's tongue, lips, stomach, and tripitas (intestines).

    Chololo Picar
    Each order of birria is prepared at the time it's requested.  The goat meat is chopped, weighed, mopped with sauce and glazed under the salamander, then brought piping hot to the table.

    Birriería Chololo raises its own animals from birth to slaughter.  That way, says the founder's nephew Fidel Torres Ruiz, quality control is absolute.  The restaurant butchers approximately 700 100-pound animals per week to feed the hungry multitudes.

    Chololo Salsa
    Salsa de molcajete estilo Chololo: addictive as sin and hotter than Hades.  The salsa is served directly in the molcajete (volcanic stone grinding bowl).

    The full bar at Chololo serves its liquor in a way you might not have seen at your local watering hole.  A bottle of your favorite tipple is set down on your table.  A black mark on the open bottle's label indicates where your consumption starts, and at the end of your meal, you're charged for alcohol by the measure.

    Chololo Birria for Two
    Consomé, birria, salsa de molcajete, and frijoles refritos con queso.

    Some birrierías serve meat and consomé in one plate, but not El Chololo.   Consomé, the heady pot likker rendered from the goats' overnight baking, is served in its own bowl.  Before you dip your spoon into the soup, add some fresh minced onions, a pinch of sea salt, a squeeze of limón, and a squirt of the other house-made salsa de chile de árbol on the table, the one in the squeeze bottle.  Ask for refills of consomé–they're on the house.  Just don't ask for the recipe.  It's a closely guarded 100-year-old family secret.

    Chololo Horno
    One of the two huge clay ovens for baking birria at Chololo.  At Chololo, they take the time and care to prepare the birria with a marinade made of home-made red mole, oranges, and just a touch of chocolate, to add flavor to the meat. It also means fermenting their own pineapple vinegar to give additional flavor to the caldo.  

    On Sundays and other festive days, roving mariachis brighten up the restaurant's ambiance.  Birthday parties, First Communion parties, wedding anniversaries, and other family fiestas are all celebrated at Chololo, and nothing makes a party better than a song or two.   You'll hear Las Mañanitas (the traditional congratulatory song for every occasion) ten times on any given Sunday! 

    Chololo Jardin
    From the front door to the back garden, everything about Birriería Chololo is puro folklor mexicano and wonderfully picturesque.

    Note: don Javier Torres Ruiz passed away on February 16, 2016.  His family continues to maintain the 100-year-old tradition and quality at Birriería Chololo Campestre and at the restaurant's original location in Las Juntas, at the southern border of Guadalajara.  "We're going to continue just as if he were still here," said don Fidel.  And so they have.

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

  • Taco Fish La Paz :: Ensenada-Style Seafood Tacos in Guadalajara

    This week, Mexico Cooks! has once again cranked up the way-back machine for a trip down Memory Lane.  This article, and the articles for the next two weeks, are from 2008.  The Guadalajara newspaper El Mural asked me to give their reporter a food tour of Guadalajara "as if it were for tourists", and we had a fantastic time going places the reporter and the photographer had never been–in their own city.  A short while after the tour, Mexico Cooks! was the big news on the first and subsequent pages of Buena Mesa, El Mural's food section.  Here's Part 2 of where we went and what we ate.

    Taco Fish La Paz 1
    Taco Fish La Paz is just a couple of carts on the street in Guadalajara, with the kitchen across the way.  Mexico Cooks! and El Mural arrived early and beat the crowds.  Lines can be up to 30 people long!  This famous street stand offers parking and parking assistance, necessary because of the hordes of tapatíos (Guadalajarans) who show up hungry.

    Tacos Fish La Paz Woman
    This delighted tourist had just flown in from Acapulco.  Taco Fish La Paz was her first stop in Guadalajara.  Her drink is agua fresca de jamaica, a cold roselle flower (a kind of hibiscus) tea.

    Taco Fish La Paz 2
    A plate of freshly made tacos de pescado (fish tacos).  These are garnished with house-made cabbage and carrot slaw and cucumber slices.  Taco Fish La Paz also prepares tacos de camarón (shrimp), de marlín ahumado (smoked marlin), and de jaiba (crab).

    Taco Fish La Paz 5
    Choose your condiments and sides from the cart.  You'll find chiles toreados con cebollas (chile serrano, grilled till blistered in a little oil), pickled onions, sliced cucumbers, a different slaw, and house-made salsas.  Add whatever you like–or all of it–to your tacos.

    Taco Fish La Paz 8 Fotografo
    Our photographer from El Mural was starving!  This was his first plate of tacos, but not his last. 

    Taco Fish La Paz 7 Salsas
    Next, the bottled salsa bar, including every table salsa you can imagine, plus freshly-squeezed jugo de limón (Mexican lime juice), mayonesa (mayonnaise), salsa inglesa (Worcestershire sauce), salt, and crema de mesa (table cream, for drizzling over your food), with or without chile.

    Taco Fish La Paz 6
    Freshly fried fish and shrimp at Taco Fish La Paz.  Each taco de pescado (fish taco) includes a huge piece of fish.  Each taco de camarón (shrimp taco–Mexico Cooks!' favorite) includes three very large fried shrimp.  The taco in the tongs is a taco dorado de jaiba–fried crab taco!

    Taco Fish La Paz 9 Shrimp
    It takes hours every day to peel and de-vein the vast quantities of pristinely fresh shrimp eaten at Taco Fish La Paz.

    Taco Fish La Paz 10 Frying
    The fish and shrimp are dipped in batter and fried, then carried across the street in tubs to the taco stand.

    Taco Fish La Paz Baby
    The day we were at Taco Fish La Paz, the youngest customer was only a month old.  What a cutie pie!

    Next week: Birriería Campestre Chololo

    Taco Fish La Paz
    Avenida La Paz 494, corner Calle Donato Guerra
    Colonia Mexicaltzingo 
    Guadalajara
    Hours:  Monday through Saturday 9:00AM – 4:30PM, closed Sunday 

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.

     

  • El Ostión Feliz in Guadalajara :: Touring With the Newspaper El Mural

    This week, Mexico Cooks! has cranked up the way-back machine for a trip down Memory Lane.  This article, and the articles for the next two weeks, are from 2008.  The Guadalajara newspaper El Mural asked me to give their reporter a food tour of Guadalajara "as if it were for tourists", and we had a fantastic time going places the reporter and the photographer had never been–in their own city.  A short while after the tour, Mexico Cooks! was the big news on the first and subsequent pages of Buena Mesa, El Mural's food section.  Here's Part 1 of where we went and what we ate.

    Denisse con Rosario, El Ostion Feliz
    Denisse Hernández, reporter from Guadalajara's newspaper El Mural, interviews Rosario Reyes Estrada about the coctel de camarón (shrimp cocktail) that Mexico Cooks! proclaims to be the best in Mexico.  Behind the two women you can see another tianguis (street market) booth that sells balls and toys.

    In February 2008, while Mexico Cooks! was deep in the heart of Chiapas, I received an email saying that El Mural, the prominent Guadalajara newspaper, wanted Mexico Cooks! to guide a reporter and a photographer on an eating tour of…Guadalajara!  The initial email from the editor said Mexico Cooks! was the best blog in the blogosphere, they were dying to meet us, and that the article would be featured in an upcoming Buena Mesa, El Mural's Friday food section.  Flattery will get you everywhere, so of course we said a delighted YES.

    El Ostion Feliz
    Sra. Reyes, her family, and a small staff operate El Ostión Feliz.

    Mexico Cooks! met reporter Denisse Hernández and a staff photographer in downtown Guadalajara and off we went on our eating outing.  Our first stop was westernmost Guadalajara's enormous Tianguis del Sol, an outdoor market specializing in sales of everything from bales of gently used clothing shipped in from the United States, to replacement parts for your blender, to incredible prepared food and every possible raw ingredient to cook at home.  What a delirious experience!

    When I was first living in Guadalajara, a dear friend introduced me to Rosario Reyes Estrada at her mariscos stand, El Ostión Feliz (the Happy Oyster).  Sra. Reyes is at the Tianguis del Sol every day it's open, serving concoctions of fresh fish and seafood.  Her tiny booth, where about eight hungry diners at a time sit on plastic stools at a long, oilcloth-covered table, is definitely where the desayuno (breakfast) and almuerzo (brunch) action is.  We've been eating her coctel de camarón (shrimp cocktail) for years, and as far as Mexico Cooks! is concerned, it's the best in Mexico.  We don't know what magic ingredient she incorporates into the coctel (she swears her only secret is the use of the absolutely freshest ingredients), but from the first bite several years ago, we were instantly addicted.

    Mexico's Best Shrimp Cocktail
    Look at the size of the shrimp in that soup spoon!  Each of doña Rosario's cocteles de camarón includes a dozen shrimp like that.

    A Mexican coctel de camarón resembles a shrimp cocktail from the United States or Canada only in that both are made with shrimp.  When asked for her recipe, doña Rosario, originally from the state of Veracruz, just smiled.  This approximation of her coctel will have to satisfy you till you get to Guadalajara.

    Coctel de Camarón Estilo Mexicano for Four

    Ingredients for Poaching the Shrimp                               
    48 fresh large (U25) shrimp, heads removed and shell on                                
    1 clove garlic                                                                 
    1 stick celery, with leaves if possible                                
    1 carrot, washed but not peeled                                      
    1 medium white onion, peeled                                         
    1 Roma tomato                                                               
    1 chile serrano, split from tip almost to stem                      
    A few stems of cilantro

    Ingredients for composing the coctel
    Caldo (broth) reserved from cooking shrimp
    Sea salt to taste
    1 cup tomato catsup (yes, catsup, really)
    1 Tbsp minced white onion per serving
    1 Tbsp minced Roma tomato per serving
    1 Tbsp minced cucumber per serving
    1/2 tsp minced chile serrano
    Roughly chopped cilantro to taste
    Ripe avocado
    Mexican limes, halved and seeded
    Salsa de mesa (table salsa) such as
         Cholula, Valentina, Búfalo, etc.
         DO NOT USE TABASCO!

    What You Might Not Have On Hand
    Ice cream soda glasses–optional, but authentic for serving 

    Procedure
    In simmering water, poach the shrimp, along with the garlic, celery, carrot, onion, tomato, chile serrano, and cilantro until the shrimp are just done, firm and pink but still tender.  Discard the vegetables from the caldo.  Reserve and cool the caldo de camarón (poaching liquid) for later use.  Be careful: a friend of mine poached his shrimp and drained it into the kitchen sink–without a bowl under the strainer–inadvertently pouring all the cooking liquid down the drain!  Be sure to put a container under your strainer.

    Shell the shrimp, cover, chill, and reserve.

    At serving time, mix the catsup, the reserved, chilled caldo de camarón (shrimp broth), and sea salt to taste.   Add a squeeze of fresh Mexican lime juice. 

    In each ice cream soda glass or other large glass, put the indicated quantities of minced onion, tomato, cucumber, chile serrano, and chopped cilantro.  Add 12 shrimp to each glass.  Pour the catsup/caldo de camarón mixture to cover all ingredients. 

    Serve with sliced or diced avocado.  At the table, offer Mexican lime halves for those who prefer a limier flavor, a small dish of sea salt, a dish of minced chile serrano and another of chopped cilantro for those who prefer more, and a salsa de mesa or two for those who like more picante (HEAT!).

    A coctel de camarón is traditionally served with saltine crackers and tostadas, those crunchy fried or dehydrated salty, crisp tortillas.  Tostadas are usually rubbed with the cut side of a squeezed lime for added flavor.  Buen provecho!

    Sra Josefina Naranjo, GDL
    The lovely Sra. Josefina Naranjo of Guadalajara has eaten at El Ostión Feliz for years, going every Friday to enjoy doña Rosario's fish and seafood.

    Salsas, El Ostion Feliz
    The assortment of doña Rosario's salsas includes Valentina (in the bottle), a house-made salsa of cucumber, onion, and chile habanero (in the bowl), a green avocado/cilantro salsa, and my favorite, the little jar of hotter-than-the-hinges-of-hell salsa de ajonjolí (sesame seed) and chile de árbol.  This one is so popular that doña Rosario sells it to take home.  Mexico Cooks! wouldn't be without a jar of this salsa muy picante in the refrigerator.

    Tianguis del Sol 
    Avenida Copérnico at the corner of Avenida Tepeyac
    Colonia Chapalita
    Guadalajara
    Open: Every Wednesday, Friday, Sunday 7:00AM – 3:00PM
    Wear comfortable shoes and clothing
    Paid parking on the premises–be sure not to lose your ticket!

    Next week with Mexico Cooks! and "El Mural": Taco Fish La Paz. 

    Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.