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Xacinta's Profile

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Morelia and Pátzcuaro visit

Cristina, i apreciate your concern but i think that is very difficult to please everyone specially about food....I am Mexican, i grew up having for breakfast scramble eggs with bolillo toast spread with salsa negra. For me albóndigas de pollo or caldo de verduras is what we have any Monday, Thursday....i love capirotada, but not the recipe with water, tortillas, queso Cotija, ....i don´t like greasy food but love spicy, and so on... At el templo de la Inmaculada I had the corundas with cream and salsa de chile perón....and? for me it was too simple... I´m not an expert on cocina michoacana, but i know what i like and i live in my country. This time I didn´t bring any chongos zamoranos back home, but I brought empanadas de chilacayote, capulín, nance, zapote blanco, which i absolutely adore and haven´t had one for 6-7 years.

May 25, 2010
Xacinta in Mexico

Morelia and Pátzcuaro visit

Morelia
-Fiesta Inn- Bottle of water 39 mx pesos!
-Templo de la Inmaculada- nice concept, 1st time i see something that this, any antojito was 15 pesos: huchepos, corundas, pozole, pambazos, menudo, quesadillas fritas, buñuelos, quesadillas de comal. They all seemed to me .....cheap, like we say down here "rabón". For example de corundas are served without the pork stew, the pozole and menudo has almost no meat, etc. On the other hand, the aguas frescas are really good, ciruela amarilla, coco, melón, mmm
-Cenaduría Lupita, traditional Mexican buffet, very good, huchepos and corundas, much better than at the Inmaculada, enmoladas, juices, fruit, pozole, atole de canela, chocolate.....
Pátzcuaro
-El Patio, excellent food, sopa tarasca, corundas, enchiladas placeras (althought not in the menu), mole...
-Los Escudos, not has good as El Patio, there was this guy with a guitar singing Arjona, Sin Bandera, Elefante....i felt like if someone were hitting me on the head with a bat....or maybe i´m just too neurotic and getting old...
-We tried to have lunch at Posada La Basílica, mostly because of the beautiful view of the lake, but the guy at reception was very rude to us and we left right away, life is too short and the economy is so bad to be spending money and time with people who do not know how to manage a buisness. I think.
Bodega Aurrera, surprisingly good Mexican bakery, campechanas, bisquets, morelianas,
-Posada de Don Vasco, like the place very much but the rooms have no air conditioning or a fan.

May 24, 2010
Xacinta in Mexico

Morelia and chongos.

I am going to spend a weekend in Morelia....1-Could anyone please recomend a place where i can buy chongos zamoranos by the liter, i want to bring some home... 2- a good regional cusine restaurant ....i don´t care if they have Villeroy china, what im looking for is corundas with suculent pork stew and the thickest cream, sopa tarasca....what else should i try, is there a regional cheese, liqueur?

May 20, 2010
Xacinta in Mexico

Recos for Monterrey - lunch?

Monterrey is not that big but the metropolitan area is: San Pedro, San Nicolás, Santa Catarina, Guadalupe, Escobedo, the traffic gets ugly and if you won´t have much time for lunch ....around what area are you going to be?

May 17, 2010
Xacinta in Mexico

Epazote in guacamole?

Some people like guacamole with only avocado, cream and little salt and puree it in a blender....some people use lime juice and some hate it with it....some say that a molcajete is a must, I´ve tried it with chicharrón and panela cheese...it was very good. There´s no rule, try everything.

May 13, 2010
Xacinta in Home Cooking

Non-Touristy Cooking Schools in Mexico?

ESDAI

May 02, 2010
Xacinta in Mexico

San Luis Potosi

El Rincón Huasteco. Breakfast at Woolworth´s, yes, it was a nice surprise, we didin´t expect it to be so good, so Mexican and original.... And "bueno, bonito and barato" (...and fast and clean) Cafetería Tokio.

Apr 12, 2010
Xacinta in Mexico

pls. help me find meyer lemons in DF or toluca!

next time i go to u.s. i am going to ask for a tecate with lemon....

Nov 27, 2009
Xacinta in Mexico

pls. help me find meyer lemons in DF or toluca!

Your lemons are our "limas" and your limes are our "limones"! That´s the cause of the cofusion. I´ve seen yellow lemons at Superama and Mega Comercial Mexicana, much expensive than the regular "limón persa" , and they don´t have them all the time. Central de Abastos should be a good place to find them. I tried to grow a plant in DF...no luck, and you cannot bring a tree to Mexico because they carry an illness called the tristeza virus (?)

Nov 23, 2009
Xacinta in Mexico

Mexico City Recommendations Needed

They have now a Centro de Producción for all El Bajíos....

Oct 18, 2009
Xacinta in Mexico

Breakfast in Mexico City

Sak's (there are diferent locations), Le Petite Cluny, Barbacoa de Murillo, Mixcoac (there´s live music, a real norteño band with an acordeon), Club Libanés on Avenida Toluca, Cafetería del Club Hípico Rancho San Francisco in Desierto de los Leones....there are some nice breakfast places on Altavista....

Oct 15, 2009
Xacinta in Mexico

Is a Bell Pepper a Chile Pepper?

The use of bell pepper in "Mexican" dishes.....turns it into a fake. In México bell peppers are used in alambres....and that´s it! The taste of a bell pepper is so different from serrano, poblano, cuaresmeño, chilaca, jalapeño.....even jalapeños grown in the EU or China taste different.

Aug 26, 2009
Xacinta in Features

Mother and child chowhounds in D.F.

1-My kids have been to Orlando twice, I remember thinking that i might be doing a good job when i saw them runing to a fresh fruit stand at MGM Studios, they´d had already too many chicken fingers. 2-Solid food. i meant as babies, instead of Gerber, In Mexico, in many kindergarden birthday parties they have tacos al pastor and kids as early as 2, 3 years old already love them. 3-Titita and her daughters are people i know and quiero mucho. (The beans, when being fryed with very little pork fat, have to become "chinitos", that´s it)

Jul 19, 2009
Xacinta in Mexico

Mother and child chowhounds in D.F.

Señora Aleta, you are raising a great citizen of the world! This travel experience is going to mean so much more to him than going to DisneyWorld. I am so glad you had a great time. * Frijoles at El Bajío, of course he liked them, it is the first question Titita, the owner, usually asks to new culinary students taking her course "How do you make Mexican refried beans" unfortunatly, many of them usually don´t know the answer. * Tacos al pastor, well that´s the Mexican way to start with solid food. I think that it is absolutely fundamental that kids try all kinds of food from everywhere, they learn to appreciate other countries cusine, and i think it goes far beyond that, i am talking respect, understanding, open mind....

Jul 17, 2009
Xacinta in Mexico

Brief Report - 10-days in Mexico City

Thank you for posting about Kolobok. I didn´t know about this great Russian fondita in Mexico City. We went to have lunch there last Sunday....everything was excellent, the service, price, variety of the dishes, hygiene and of course, flavor...We had shúba, blancanieve salad, pelmeni, befstroganov, kotléta, gulyash, sýrnik and kompot to drink. We went to the one in Sta María la Ribera, and i was concern about safety, but we parked in front of Kolobok and the park in front and everything around felt safe.

Jul 13, 2009
Xacinta in Mexico

Brief Report - 10-days in Mexico City

Thanks for your report....I am going to be in El De eFe this weekend and I am going to try the Russian Place and La Casa de Toño....On the other hand, I miss Chicago and its restaurants.

Jul 07, 2009
Xacinta in Mexico

"Chiquito pero Peligroso":El Tizoncito,DF,the birth place of tacos al pastor

Excellent post! I ve been going to El Tizón-Coyoacán-(that´s how we call it) for 26 years....But if anyone is not close to Coyoacán, don´t worry, you can make something very similar, just add salt, lime juice, cilantro, tomatillo sauce, pinapple, minced onion and hot tortillas
http://foros.enlaweb.com.mx/viewtopic...
There was an article at the magazine Chilango about the best taquerías in DF, very interesting...I regret i didin´t buy it, I read it somewhere, it talked about some wonderful street stands.

Jun 23, 2009
Xacinta in Mexico

El Cardenal

I am the official orderer in the family. I order for all. What i do is look at the dishes being served and if I can´t figure out reading the menu, ask the waiter what they are. I ask what the side dish is, "guarnición", if i don´t like it ask what are other options. For example, at El Cardenal the guranición for pumpkin flower omelette is corn tamal cover with bean sauce, but for the spinach omelette my son wanted the side dish didn´t sound that apaeling. So I ask if it was possible to change it....If you are ordering meat always tell the waiter how would you like it to be cooked, "a que término quiero mi carne". Because very often they forget and serve everything well done, "bien cocido". When there´s a waiting line ask for a menu, sometimes the hostess can answer questions about the dishes, and you can look discreetly at the food that is being served. I get what i want but in a polite manner, "gracias", "sería posible", "lo molesto con". At El Cardenal they brought the basket with sweet breads, i didnt´see any corn muffin, "pan de elote", I asked and they brought one. Also, it is important to us to ask if it is too hot, "muy picoso". In Zacatecas we couldn´t eat most of the fillings at Gorditas Doña Julia. I told the waiter when i was ordering, my kids don´t eat any chile, and he insisted they were not hot, when i returned most of them we didn´t have to pay for them.

Jun 20, 2009
Xacinta in Mexico

Tortas Ahogadas—Did I miss Something?

I don´t understand why the sauce is on the outside...maybe the idea is that the first thing one tastes is the spicy sauce....but it gets messy. I love and adore most Mexican dishes but not all of them. I remember in Aguascalientes they have a dessert, so terrible, the waiter at La Saturnina warned me, but still i wanted to try it, similar Spanish torrejas, but really awfull..... Some dishes have a conection with your childhood, something you used to eat when growing up, grandma, chivas, Christmas, birthdays...it is not the food itself but all the memories it brings. I love the vanilla icecream they sell in the streets of my hometown, it is light , not too sweet but with real vanilla. When my husband tried it he thought it was cheap icecream. It continues to be my favorite....

Jun 20, 2009
Xacinta in Mexico

El Cardenal

We were in Mexico City for the weekend, like we say down here "de pisa y corre" but still we had a great time. Reforma was transformed, all covered with bycicles, Marcelo Ebrard´s Domingos Ciclistas. We had breakfast at El Cardenal, the one in front of Bellas Artes, inside Sheraton. We forgot and we arrive late, 9:30, it´s much better to get there earlier, we had to wait for more than 1 hr. Oh! it was so much worth it. The chocolate, so creamy, the huazontles omellete, sheep flautas, pancita, gorditas michoacanas, flor de calabaza omellete with a corn tamal covered with bean sauce, pinapple and celery fresh juice....mmm. Even the conchas, which usually are the cheapest Mexican sweet bread, so comercial and artifiacial ingredients, when i buy them at any bakery or supermarket, they used to taste terrible to me. But last Sunday i got the best concha, soft, fresh, made with real butter, i spread on it a little "nata" (El Cardenal really makes an effort to please their clients, nata is not that common)....i was in heaven. Of course we bought the chocolate to make at home, the waiter told me that the secret was that they use whole milk to make it, "leche bronca", from a ranch the restaurant has in Estado de México....The hostess told us that the secret was evaporated milk, "leche Carnation". I am going to try both....When we left they were preparing the logs to make the restaurant trade mark for lunch: pecho de ternera. After that we visited the Museo Interactivo de Economía, it was a great weekend.

Jun 16, 2009
Xacinta in Mexico

First Guide of Authentic Mexican Restaurants in USA and Canada [Moved from Mexico Board]

I attended the ANTAD Expo in Guadalajara 2 weeks ago and at the SAGARPA stand i got a copy of the First Guide in USA and Canada of Authentic Mexican Food. The guide was edited by the Authentic Flavors of Mexico Foundation, good to know there´s one. The booklet starts giving definitions for Mexican native, Creative cusine, Traditional Mexican and Taquería, the last one described as a "place where salsas and tortillas are very important." I was surprised to see that Illinois, a state with a large Mexican population had only one restaurant that they considered authentic, Adobo Grill, Mc Allen Tx, a city just on the border, had also just one, Palenque Grill. On the other hand, Ontario had 32 listed restaurants....At the Hidalgo stand they were giving away a recipe booklet of miel de maguey, which tasted very similar to honey (bee), but i have never seen it being sold in stores.

Mar 22, 2009
Xacinta in Food Media & News

D.F restaurants big taste/small budget

We went to La Tecla (Avenida Revolución, in front of the building that used to belong to Celanese, south from Barranca del Muerto) and everything was excellent. The food: shrimp pozole, pumpkin flower stuffed with goat cheese and chipotle sauce, crab croquetas with strawberry sauce, breaded brie cheese with a wonderful sauce, fetuccini with mole sauce, razurado snail, pear ravioli with mushroom sauce ...and the price, 50, 60 pesos and around 70 for entrees. Also, the service was very good, "cordial" and fast. We also had a great time at a small Italian fondita, Sole Pasta e Amore, Carrillo Puerto, a block from Miguel Angel de Quevedo, Coyoacan. The owner is a napolitan lady, very friendly, excellent cook, the food and the price couldn´t be better.

Mar 18, 2009
Xacinta in Mexico

Where to buy Mexican Chocolate?

Long time ago i thought Ibarra and Abuelita were good, then we went to Michoacan and tried the chocolate there and thought it was much better. Later we tried chocolate in Tuxpan Veracruz, wll their chocolate was much superior, less cinamon and sugar and better texture because they add almonds. After that, we went to Puebla, Oaxaca and Tabasco and Chiapas....well, it seems that the further we go the best chocolate they make. I wouldn´t go back to Ibarra or Abuelita now, they seem so artificial, bad quality...compared to what we have tried later. We get Mayordomo, Wolker and one from El Cardenal in Mexico city, don´t remember the brand name but is the one they use to make their chocolate and they also sell the tablets.

Jan 19, 2009
Xacinta in Mexico

Top-5 Cooking Goals for 2009

I don´t think mole is difficult to make at all....you just need a good blender. I know about mole poblano, mole oaxaqueño, mole almendrado....but when i go to veracruz i eat red snapper a la veracruzana or mondongo...i´ve never tried the mole..There are 66 ingredients in traditional mole poblano. First i start boiling the chicken or turkey pieces. My kids won´t eat hot food so i make it with these ingredients: plantains, onion, garlic, raisins, corn torilla, peanuts (you can use peanut butter), almonds, peeled pumpkin seeds, sesame seeds and dried ancho chiles which are spicy but not hot. All of these are fried, one by one, separatly and put it in the blender. Then add Mexican chocolate (i once used Hershey´s syrup and omit the animal crackers, it tasted good), cumin, cinamon, black pepper, salt, animal crakers and chicken broth, blend everything very well and keep tasteing and adjusting. Pour the sauce over the pan where the chicken is boiling and leave it there on med temp until thicken, Serve, sprinkle some tosted sesame seeds and place some white rice on the side (guarnición) Other alternative is to fried the mole sauce with pork fat and then place the chicken pieces....but this turns out to be too heavy to us...If you like hot food you can add guajillo and chipotle dried chiles.

Jan 17, 2009
Xacinta in Home Cooking

A weekend in Aguascalientes

The birria place on universidad is called El Curandero. Downtown there´s also La Saturnina.

Jan 13, 2009
Xacinta in Mexico

Street Taco Cazo Pan...What is it Called?

Is there anything wrong with the word "comal"? Because that´s how i call this type of pans...In Sonora they make the biggest flour tortillas, the señoras wake up at 5am to place the loggs, because making them with a gas or electric stove would be like cheating. It is a real art because they make them using only their arms and hands, no roller pin, and much difficult than making pizza because these tortillas are super thin. The huge comales neeeded to make these tortillas were not sold, at least not then, so this comal was made by the man of the house using the bottom of a "tambo"....i don´t know the term in English but those are the metalic big containers used to transport oil, cylinder shaped. These comales are also used for "discadas". The cookie sheets, used to bake coyotas, etc... are made also using a smaller metalic container, those are rectangular, some 50 cm high.

Jan 07, 2009
Xacinta in Mexico

Oaxaca fresh and natural

El Biche Pobre! Do you know what biche means in Oaxaca? That´s how people with green eyes are called and the owner of the place has green eyes....in the north of Mexico they are called "borrados". There´s even a sculpture of the guy with his green eyes right there in the fonda....did you see it? Botana surtida...the tamal filled with black beans and an avocado leaf between the dough and the husk, the aroma when you open it....mmm-----If you like 100 Natural you would also like La Buena Tierra and Los Frutos Prohibidos, Pizza e Amore (meatles Italian small restaurant in Coyoacán) in Mexico City, have you tried them?

Jan 03, 2009
Xacinta in Mexico

A weekend in Aguascalientes

Cenaduría San Antonio and La Tradición (upstairs of Gorditas Victoria, which used to be the best but now you can find gorditas everywhere) very casual, cheap, but very good food and service, Esquina de Triana, Terra Tres (they carry local wine, Casa Leal nice malbec), Devanand (vegetarian buffet), Argentilia, Vinatá, Andrea Alameda Hotel, it has a long tradition of buena cocina. Gorditas, before noon at Colsio or Campestre, in a small open plaza next to Oxxo, both are good, clean and safe.(the problem with gorditas is that in some places they keep the guisados warm forever, day after day, that´s turns into a "caldo de cultivo" i´ve gotten very sick eating gorditas at Plaza Trojes on Universidad, Colosio and Campestre have been fine so far) Birria: on Universidad, near Primer Anillo, on the same side of the street as Star Medica, the place is very simple, marble stones made the floor. Carnitas: San Francisco de los Romo, on the main road, the place with blue tiles, ask for toppings which are excellent, guacamole, chiles toreados, frijoles, nopalitos, cebollitas, and salsas....

Jan 03, 2009
Xacinta in Mexico

Where to buy chocolate for baking in Mexico City?

Near Interlomas.....there´s a store called El Almendro, on the corner acroos the street the catholic church with the v shaped yellow roof. What is it, Horacio, Homero? They carry Turín and lots of nuts, candy, .....and there´s a Los Tulipanes bakery on Prado Norte.

Dec 29, 2008
Xacinta in Mexico

Best High End Butchers in Mexico City DF

i live in mexico and when we go to the u.s. and/ or canada we look for beef, salmon, berries, sweet corn (bicolor!), snow peas, scalops, Canadian bacon...food that is much better there than here...Beef from Sonora is very good..but i think yours is even better... i would look for red snapper, queso oaxaca, queso panela, queso bola de chiapas, pampano, pez bandera, chorizo, cesina, tacos al pastor, pastel 3 leches, margaritas, horchata, tamales...but that´s just me. Liverpool used to have at the gourmet section frozen beef cuts from Sonora and theres a carniceria at Napoles on Pennsylvania Street that sells fish, beef, chicken and the quality is very good.

Dec 08, 2008
Xacinta in Mexico