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Information, discussions, attractions, and activities in México with a focus on Michoacán, El Alma de México.
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I added the image the UK Guardian included with the article about British expats in Spain. I will include it here as well.

Eggs, pork and beans, french fries, linguicia, toast, juice, coffee, and a couple items I didn't recognize. Never knew what an English breakfast was but maybe this is the Spanish version of that.
by Peter - Comments: 1 - Views: 490

No Place Like Home for Breakfast, Not for Miles
This morning I remembered to bring my camera to the breakfast table, something I am not in the habit of doing. This is a typical breakfast though some are more colorful at times, the only thing prompting me today was having my camera handy.

Here is a photo of huevos revueltos, tocino, grits, asparago, linaza wheat toast with mermalada de zarzamora, and melón con yógur y granola. Chile salsa is sprinkled on everthing as well, chili powder with lemon on the fruit.

by Peter - Comments: 30 - Views: 1377


Please excuse my ignorance but I have been under the impression (probably from misinformation) that the type of pottery plates shown in your photo can be or may be problematic for lead. A total falsehood or is it problematic only with certain glazes or clay sources?
by cheenagringo - Comments: 6 - Views: 420

Even Best Foods brand or Hellman's is nowhere near the same here
Sauer's is the best tasting mayo here but it's not available everywhere. I've never seen that brand in the US but Best Foods was always the best. When you find Hellman's or Best Foods it is not the same taste, something about the flavor is familiar but it falls way short. I'm told you can get the American-made Best Foods at Costco but I don't think I've tried it from there so couldn't say with certainty.

At Sam's Club you can find Sauer's mayo and it has the flavor you know, if you were a consumer of Best Foods on the other side. Costco does not carry it, and so for mostly that reason...
by Peter - Comments: 27 - Views: 1105

Go Hog Wild and Make Your Own
Spicy Country Sausage
CDKitchen (originally in "Better Than Store Bought")
Serves/Makes: 1.5 lbs | Difficulty Level: 3 | Ready In: > 5 hrs

2 1/2 teaspoons coarse kosher salt
2 teaspoons dried leaf sage -- crumbled
3/4 teaspoon dried summer savory -- crumbled
1/4 teaspoon black peppercorns
1/2 teaspoon dried red pepper flakes
1 pound lean pork -- cubed
1/2 pound fresh pork fat -- cubed
(Or buy it ground to...
by Don Cuevas - Comments: 4 - Views: 406

Make your own biscuit mix— a multipurpose baking mix
Disclaimer: I have never actually made this recipe, but it comes from a very reliable source, the book, "Better Than Store Bought", by Helen Witty and Elizabeth Schneider Colchie. Harper and Row Publishers, © 1979.

4 1/2 cups of flour
5 teaspoons baking powder
1 teaspoon salt
5 tablespoons solid vegetable shortening
3 tbsps unsalted butter, cut into tiny pieces

1. In a bowl, whisk together the dry ingredients. Add the shortening and butter. Blend with your fingertips, a pastry blender, or an electric mxer until the fat particles are no...
by Don Cuevas - Comments: 0 - Views: 353

Lent begins today, yet notwithstanding there are delicious foods.
It was a few years ago, at about this time of the year, that I went to one of my favorite birrerías, that of Don Prisci's, on the Explanada del Mercado in Pátzcuaro.
That Friday, I was surprised to find that their succulent birria had been replaced by caldos de pescado or camarones and fish plate dinners. Further along, the taquerías were featuring tacos de pescado or of papas y queso y rajas. As a non-Catholic, I'd been unaware of the advent of Lent, or Cuaresma, in Spanish.
Rather than feel deprived, I was pleased by the taste of most of what I sampled during Lent. I blogged these experiences...
by Don Cuevas - Comments: 2 - Views: 665

Perkin' up the Marlin
A few years ago, we were introduced to the guisado de marlin ahumado, at the now sadly out of busness Mariscos Los Delfines, on Avenida Lázaro Cárdenas in Morelia.
Later, this became a favorite appetizer as a tostada at Mariscos La Güera .

Last year, I did some investigation on how this savory dish was prepared. I bought a couple of big frozen pieces at Pescadería Soleman of what turned out to be atún ahumado. It seems quite satisfactory, despite the substitution. I stll had over a pound of the smoked tuna in the freezer, and decided to make smoked fish cakes, something along the...
by Don Cuevas - Comments: 2 - Views: 476

Don Cuevas, I'm curious about Restaurante La Cabaña del Lago. I haven't heard about it and it sounds worth a try.

A couple of years ago, some friends took my wife and I to a Talapia Farm on the lake where they had a small restaurant that served every manner of talapia. It was great and inexpensive. Unfortunately, it was hard to find and I don't even have a name nor any good way to find it (except that I "saved" the location on my car GPS). It is almost exactly on the opposite side of the lake from Cuitzeo.
by JimRP - Comments: 2 - Views: 432

It's inevitable that we compile a list of Mexican Food and Cooking Blogs.
I'll start off with those I tend to reglarly read. To be continued...
by Don Cuevas - Comments: 0 - Views: 381

A $9.00 USD quesadilla? No, thanks.
...that we live here.

See the menus and prices at this Philadelphia restaurant, "Las Tarascas" or "Zócalo Philly"
by Don Cuevas - Comments: 2 - Views: 337

In its original form this topic had several off-board comments, some who know the parties in question and were amused amused with the exchange and others that thought perhaps we should not be the ones (the core contributers to this discussion board) to be the first to shout "Food Fight!!".

My impression, after the comments, was that a door was opened and there were possibilities for a prolonged semi-heated exchange about the virtues of Michoacán cuisine and wrote to Dawg off-the-board to suggest having such. I volunteered to take the perhaps more difficult posture of defending...
by Peter - Comments: 2 - Views: 478

No... But I ate at La Piccolo Italia near San Francisco this afternoon.... YUM!!!! pig
by Guest - Comments: 2 - Views: 328

THere's a rich variety of regional food to be discovered in Michoacán
An old acquaintance in Chicago sent me a link to this mostly great report by a member of the, a Chicago foodie group.

There are some really amazing foods in this state, although not all of them appeal to me, both at the upper end of the spectrum as well as the lower.

Here's the link:
by Don Cuevas - Comments: 2 - Views: 344

by cheenagringo - Comments: 3 - Views: 329

Yes, I know that here in Chiapas, they would not call this a BBQ as we would in Alabama but Dawg is being international in outlook now since Montgomery is the past and San Cristóbal de Las Casas is today. Let´s just say for clarification that we were invited yesterday by a Coleto (as folks from San Cristóbal are known) family to join them at the city´s locally famous park known as Rancho Nuevo Parque Eco Turistico within the boundaries of which one also finds the also locally famous "Grutas de Rancho Nuevo" which are a local tourist attraction as well. Locals flock to this large pine...
by Hound Dog - Comments: 6 - Views: 393

My friends on the coast as well as the ones in Morelia say the best birria is to be found in tierra caliente regions. I would have to agree. Cuatro Caminos, the gateway into Apatzingán, has the best I've ever had anywhere. I have sampled - more than sampled, I indulged - the birria here in Morelia - where you are more likely to find it prepared with garbanzo beans, a nice touch, and at several places on the coast in Lázaro Cárdenas and in Guacamayas. Really, it's all good.

I couldn't tell you the name of the place but after you exit the autopista and come the kilometro up to the glorietta...
by Admin - Comments: 7 - Views: 811
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