Tag Archives: restaurants

Palenque. Mayan Temples in the Chiapas Rainforest

They say there is more rain here in Palenque than anywhere else in Mexico. We are in the middle of a rainforest. It is a jungle of green, and with the shroud of fog, drizzle, and mist that hangs over us all day, the archeological site is a photograph of sepia and gray tones only punctuated by occasional green grass, moss, or red lichens.

Tracey and I spent most of the morning and early afternoon in the extraordinary museum filled with glyphs and bas relief carvings and jade funerary masks. The highlight was the every half hour on the hour entry into the exhibit of the tomb of Palenque ruler Pakal that was discovered in 1952. By 2 pm the heavy rain had subsided, and covered by plastic parkas, we entered the park.

The temple steps are slippery. Were the Mayans that tall? I grab onto the stone steps in front of me for balance and foothold. Sometimes I slip on the wet moss covered stones and I look below to the ground, afraid of tumbling. I am a mountain goat, careful, one step at a time. I made it to the top of the palace! Hurray. And at the end of the day, when the park closes at 4:30 pm, the guard says it is time to leave. I say, I need your hand to help me down those steep steps. He frowns. Pretend I am your mother! I say. And he does.

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Where to stay in Palenque?  I highly recommend Hotel Xibalba.  I booked online on booking.com and saved about 20% off the going rate.  The hotel is located close to the bus station, is clean, delightful, safe, with helpful staff and a good breakfast (extra).  A taxi to the archeological site costs about 70 pesos and the collectivo from the main highway a few blocks away is 10 pesos.

Right next door to the hotel is a fantastic seafood restaurant, El Huachanango Feliz.  I ate dinner there three nights in a row.  First night was grilled tilapia.  Second night was the Caldo de Mariscos (seafood soup) and the third night was the Cazuela de Mariscos (they added cheese to the seafood soup).  Each meal was fabulous and more than I could eat for 85 pesos, including a ceviche of shrimp and octopus.

From the Pueblo to Oaxaca: 30 Minutes and Worlds Apart

This week I took a walk to Macuilxochitl, the next village over and located perhaps two miles from Teotitlan del Valle (TDV) along an unpaved road that spurs off from TDV’s main thoroughfare near the middle school.  This was the week I learned polvo, the Spanish word for dust.  Every five minutes a 3-wheeler moto-taxi (tuk-tuk)  slaloms down this road, kicking up a thick dust cloud. Passengers in the rear seat hold a cloth to their noses.  I endured.  It was worth it!

  

  

Macuil, as the locals call it, is a small agricultural pueblo, distinguished by an extraordinary church topped with three red domes that is slowly undergoing renovation. Throughout the village ancient adobe walls are pocked with eroding stones and spider webs.

   

A community museum adjoining the church holds ceramics excavated from pre-conquest history and church ritual relics and paintings hang suspended from walls torn from the Zapotec temple below.

 

Rural Oaxaca life has its treats.  Now, the fields are being prepared for planting.  The hefty bulls, guided by an aging farmer who has done this his entire life, are hauling ancient wood plows worn smooth from time.  The smell is loamy and rich.  In another field, younger men stoop to cut alfalfa to feed their livestock or sell in the morning market.

A few days ago during a late afternoon walk along the foothill path that leads to the dam,  I bumped into a friend along the way.   Together we climbed the rocky outcropping of road lined with blooming nopal cactus and came upon a herd of goats grazing at water’s edge.

A woman and her son, who introduced themselves as Josefina and Helario, came toward us on the path carrying a bundle of firewood they had gathered farther up the hillside.

We followed the goats, the goat-herder, his tethered mares , several dogs, and the mother and son, back down the path and across the river.  Night was falling and I continued on home down the cobbled streets after we all said goodbyes, finishing up my three-hour walk in the country.

  

The next morning, I caught a collectivo and was off to Oaxaca for a two-night, three-day stay.  The city is a burst of color, energy, traffic, noise, excitement, great food and music, and full of commercial bustle.  In Jalatlaco I found respite at Hostal del Barrio where Dueña Oliva (below) and her daughter offer clean, basic lodging for 200 pesos a night.  (Courtyard pictured below.) The hostel is on a narrow, dead-end cobblestone street that reminds me of Italy (above, right).  A block away is a terrific, though pricey Italian trattoria called Toscana.  The pizzas, cooked in a wood-fired orno, are just like those in Rome with perfectly crunchy thin crust and probably the best buy on the menu.

  

I savor the opportunity to enjoy the best of both worlds I love — the country and the city, worlds apart though only a few miles from each other.

More Than 36 Hours: Oaxaca, Mexico–Favorite Restaurants

The list that I sent to Freda Moon, The New York Times travel writer who created the feature 36 Hours: Oaxaca, Mexico, included some of my favorite places to eat in two categories:  1) Where to eat that won’t break your budget, and 2) The GaGa Dining Experience.

Where to Eat That Won’t Break Your Budget

El Gran Gourmet, Av. Independencia #1104, between Juarez and Pino Suarez, clean, quick, delicious local food joint, 3-4 course lunch about 50-60 pesos, including beverage.  This doesn’t look like much from the street, but believe me, the food is delicious and a definite bargain.  If you are watching your pesos, this is the place! Can’t find it in any guidebook.  Where my pals from the Museo Textil de Oaxaca eat lunch.

Casa del Tio Guero, 55 pesos for a fixed-price, 3-course lunch.  Offers vegetarian, typical Oaxaqueña comida (lunch), sandwiches.  Av. Garcia Virgil #715, continue uphill 2-3 blocks past the corner of  Av.Jose Carranza. Tel. 951-516-9584; known for Puebla’s  quintessential treat–chiles en nogada (available as vegetarian). Incredible flan.  Great folk art plasters the walls.  Lots of visuals to keep you occupied.

   

Café Los Cuiles – Cafe with a Conscience! Av. Abasolo between Alcala and 5 de Mayo, across from the outdoor artisan market. Plazuela La Bastida #115.  Ex-pat heaven with locals who love it, too! Comfy little spot with great omelets, waffles, and traditional Mexican fare, free Wi-Fi, which means that sometimes it’s difficult to find a table.  50-80 pesos.  Office away from home.

La Zandunga, Av. Garcia Virgil at the corner of Jesus Carranza, cater-corner to La Biznaga, traditional Isthmus of Tehuantepec cooking, delicious mole negro, tamales steamed in banana leaves, moderate $$ 80-120 pesos; maybe 10 tables; extensive mescal tasting assortment; Aurora Toledo owner is from Juchitan. Telephone: 951/516-2265

Terranova on the Zocalo, outdoor café, moderately priced. Excellent tortas made with whole grain rolls and great people-watching.  There are many restaurants that ring the Zocalo where you can dine alfresco.  I particularly like the Micheladas here — made with spicy tomato and lime juice and beer of your choice.

Where to Eat for the GaGa Oaxaca Dining Experience

Pitiona—Cocina de Autor, NEW Calle 5 de Mayo #311, (951) 514-4707,  across from swank Camino Real Hotel. Try the sea bass with ginger crystallized sugar, red chard, spinach, salsa Amarillo and fresh blue corn tortillas.  When I had dinner here soon after they opened, the wait staff was warm and friendly, and the culinary masters of the kitchen loved having their picture taken!

            

Los Danzantes:  Even though The New York Times mentioned Los Danzantes in their 2007 36 Hours: Oaxaca, Mexico feature, the restaurant has staying power.  The food is still extraordinary.  The coconut shrimp I had recently was over the top, adorned with “tuna,” the fruit of the agave cactus, peeled pink grapefruit and orange sections, and cucumber, topped with a pineapple salsa with candied ginger and red pepper flakes. Macedonio Alcala#403 Interior Courtyard #4. Telephone: (951) 501-1184, (951) 501-1187.  Enter next to El Oro de Monte Alban.  Also, they distill their own mescal.  Muy rico!

 

 

La Biznaga, Ave. Gargia Virgil, #512, between Allende and J. Carranza, eclectic atmosphere with open sky dining and great recorded jazz on a good sound system, innovative food preparation and presentation. Try the black bean soup and anything with squash blossoms.  I especially love the salmon salad and trust the lettuce-washing here.  Quintessential SLOW FOOD, which says more about how quickly it comes out of the kitchen than its origins.  The red Malbec wine from Argentina is especially delicious.  You can dine here for between $7-25 USD, depending upon your menu choices.

Please feel free to add your own recommendations for your favorite eating spots in Oaxaca in the comments section.

Frida Kahlo Food Fest This Weekend at Tortilla Flats, Soquel, California

Mexican food at its finest!

Tomorrow I’m flying to Santa Cruz, California to visit family.  My sister just sent me notice of a grand fiesta in her neighborhood and I intend to check it out and see if I can conjure up the recipes to post.  Maybe between swallows, I’ll be able to take a few photos of the intact dish before starting to gobble, gobble.

California is about as close to Mexico as one can get without crossing the border so I feel justified in including this here!  I can’t wait to get there to sample these incredible dishes.

Notice from Tortilla Flats proprietress Cheryl Marquez:

Frida’s Favorites are back at Tortilla Flats. Starting Thursday and continuing through Sunday the recipes of Frida Kahlo will be featured. Frida’s role as wife to the great muralist Diego Rivera included that of hostess to their many friends and admirers. She loved to prepare meals, the presentation as well as taste were important to her. In accordance with her and Diego’s Marxist beliefs, their meals relied on traditional recipes. Much of her knowledge came from her favorite cookbook Nuevo Cocinero Mejicano the equivalent of this country’s Fanny Farmer or Good Housekeeping. Below is our Menu.

Tortilla Flats is Located at 4616 Soquel Drive in the village of Soquel. Open from 11:30 until closing seven days a week.   Reservations are accepted for parties of six or more only. Directions are available at our website.   Contact us at 831-476-1754

SQUASH BLOSSOM CREPAS

Fresh picked squash blossoms, mushrooms and Oaxaca cheese in handmade crepes with aji limo sauce. (Organic from Yerena Farms)

SCALLOPS AND PESCADO IN SCALLOP SHELLS

Beautiful presentation of baked basa and eastern scallops served in scallop shells with lobster saffron cream sauce.

FRIDA’S PEANUT MOLE

Deep, rich peanut and chipotle mole served with chicken

AZTECA TAMALE

Tender pork carnitas steamed in a banana leaf, served with achiote pepper sauce

ALBONDIGAS EN CHIPOTLE

Mexican style meatballs in a spicy chipotle sauce, served with fried plantains and beans.

MOLE MANCHEMANTALES

Literally “tablecloth strainer”. Fragrant with roasted ancho, pasilla and chipotle chiles. It draws it’s sweetness from plantains, raisins, figs, mangoes and pineapple. Served with pork carnitas.

CREPAS SALMONE

Wild caught salmon served in handmade Spanish smoked paprika crepes with chipotle cream sauce.

FRIDA’S GREEN CORN TAMALES

Made with fresh corn, New Mexico hatch chile and cheese. Served with Santa Fe green sauce.

PRICKLEY PRAWNS

Grilled jumbo Prawns with prickley pear lime sauce.

NOPALES RELLENOS

Nopales paddles in fluffy egg batter, pan fried and covered with Oaxaca cheese and poblano sauce.

CACTUS CHILE VERDE

Carnitas in rich tomatillo sauce with cactus strips.

RED SNAPPER VERA CRUZ

Fresh, wild caught red snapper pan fried, served with traditional vera cruz tomato, caper sauce.

PUMPKIN TAMALE

Pumpkin pie tamale. All the flavors of fresh pumpkin pie served with house made caramel sauce and ice cream.

 

Tortilla Flats is now on Facebook, Twitter & YouTube!

Become our Fan on Facebook at http://www.facebook.com/pages/Soquel-CA/Tortilla-Flats-Restaurant-Santa-Cruz/294521924343

Follow us on Twitter at http://twitter.com/tortillaflatssc

Subscribe to our YouTube Channel at http://youtube.com/user/tortillaflatssc

 

 

Dinner at Restaurant Tierra Antigua, Teotitlan del Valle, Oaxaca


Gorgeous! Plato Principal -- The Main Dish

Like a painting, I call it arte de comer.  Carina Santiago Bautista cooks from her heart.  For years, Cari prepared food and sold it daily at the village market for carry out.  Now, she has a brand-spanking-new kitchen in her new casita on Av. Juarez and operates the restaurant La Tierra Antigua.  I organize special dinners there for workshop participants so we can savor the flavors that come from Cari’s kitchen.  Usually, I pre-order a menu but the last time I asked Cari to use her judgment and create a menu that would express the ingredients available locally in season.  Frequently, I prefer to eat my meals there with a big soup spoon.  The bowl of the spoon is wide and deep enough to scoop up the thick, fragrant sauces that spill over the food and puddle on the plate.

Farm fresh steamed vegetables at Restaurante Tierra Antigua

Carina Santiago’s Early Spring Menu

  1. Salad/Ensalada:  a chopped mix of avocado, onion, tomato, cilantro, lime juice and salt.
  2. Soup/Sopa: spinach (espinace) flavored with oregano and cilantro
  3. Bread/Pan: slices of Oaxaca sourdough bread slathered with olive oil, butter, mustard and topped with ground pepper, then put under the broiler to brown and crisp
  4. Main Course/Plato Principal: pollo la plancha (chicken breast) sautéed with onions and green peppers, and accompanied by enchiladas with mole coloradito, steamed choyote squash and brown or white rice
  5. Postres/Dessert:  pan de queso–cheesecake with dark chocolate sauce

For the chicken breast, Cari pounds the breast to tenderize it, then marinates it in milk, pepper, oregano, garlic and salt for 6 hours before cooking it. Delicioso.

For the cheesecake, Cari uses Philadelphia cream cheese, light evaporated milk, eggs and no sugar.  I might mix the cream cheese with ricotta, local goat cheese or queso fresco for an earthier flavor.  Below, the cheesecake is adorned with fresh pear slices and banana, with a dollop of chocolate — on a hand-painted plate from Dolores Hidalgo.

 

The Cheese Cake -- Pan de Queso

 

Restaurante Tierra Antigua, Av. Juarez #175, Teotitlan del Valle, (951) 166 6160 or cell phone 044 (951) 199 7884.  Carina Santiago Bautista and her husband Pedro Montano Lorenzo.  To reserve, contact Cari at zapotecweavers@hotmail.com

 

Carina Santiago Bautista, talented cook