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Category : Mexican Recipes

“Caldo de Piedra” – Stone Soup is an Ancestral Dish of Mexico

“Caldo de Piedra” – Stone Soup is a traditional dish dating back to pre-Hispanic times in Mexico. It’s a regional dish, originating in the area that is now known as the state of Oaxaca. Caldo de Piedra is famous worldwide for its exotic preparation – it is a fish soup cooked with rocks!

Caldo de Piedra is a traditional dish of the Chinantecos, who are some of the many indigenous people of the land. The population of the Chinantecos is approximately 224,000. The people primarily live in 17 municipalities in Oaxaca and continue to speak their native language. Chinantecos call themselves “tsa ju jmí”, which means “people of ancient word” and maintain a great attachment to nature and the elements of fire, water, air, and earth.

“Caldo de Piedra” is a traditional dish of the Chinantecos, who are some of the many indigenous people of the land. The population lives mainly in Oaxaca and the people maintain their native language.

The ingredients are simple:

Caldo de Piedra

  • Tomatoes
  • Onions
  • Cilantro
  • Epazotes (Mexican herbs)
  • Chili
  • Salt to taste
  • Fish

It’s the preparation that makes this dish unique! Men prepare it the traditional way along the river.

El Verdadero Caldo De Piedra Oaxaqueño

Platillo Ancestral Chinanteco "El Verdadero Caldo De Piedra" De OaxacaUno de los platillos de gran conocimiento de la Región de Chinantla es el Caldo de Piedra que da fama mundial a la región por lo exótico de su preparación; por lo regular se creía que el Caldo de Piedra era propio del pueblo usileño, por dada la antigüedad no puede pertenecer a éste solo municipio ya que Usila surge como reino cerca del año 1435 como división de la Chinantla; por lo que el platillo es mucho más antigüo que la fundación de este reino y debió abarcar toda la chinantla; Los municipios que conservaron este tradicional platillo son San Juan Bautista Tlacoatzintepec y Usila.Cuentan que el Caldo de Piedra se descubre cuando los hombres se dieron que la carne de pescado es muy suave y a su vez era fácil de cocinar a través del fuego. No se sabe la fecha exacta en la que ocurrió tal descubrimiento, los primitivos Chinantecos mantenían y mantiene gran apego con la naturaleza y los cuatro elementos (agua, fuego, aire y tierra).En la hora de comer el Caldo de Piedra antiguamente, comían primero los señores y después los jóvenes como una forma de respeto debido que la piedra en la que se preparaba el caldo no cabía para muchos. Ésta tradición en la forma que se comían ya se perdió.

Posted by Espíritu Viajero De México on Sunday, February 28, 2016

“Caldo de Piedra”  – video by Facebook: Espiritu Viajero de México

It can also be prepared at home – but, it’s a long process!

Youtube: CALDO DE PIEDRA – Hecho por la abuela Oti

References:

National Secretary of Education for Mexico http://basica.primariatic.sep.gob.mx/descargas/colecciones/proyectos/red

_escolar/publi_mexico/publichinan.htm

Related Articles:

Imagine-Mexico.com/Which Country has the Best Food in the World?

Imagine-Mexico.com/Tiritas de Pescado –The Signature Dish of Zihuatanejo

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Take Extra Precautions with Food and Drinks During Hot and Rainy Weather

When the weather is hot and rainy, take extra precautions with your food and beverages! Ixtapa Zihuatanejo is an international tourist destination. Visitors come to vacation all year long. We urge everyone to be conscious of your health and food consumption, especially when it’s hot and humid. This applies to people wherever you live.

Here are some general tips if you are visiting Ixtapa Zihuatanejo:

  1. Take tours, engage in activities, and run errands early in the morning or in the evening. Take precaution to avoid the mid-day sun.
  2. Always carry a bottle of water, and drink plenty of it. Do not drink bottled water that has sat for a long time in the sun.
  3. Use sunblock.
  4. Wear a hat or take a parasol. Ladies, take a fan.
  5. Don’t overdo it! Get out of that sun!

Also, take extra precautions with foods and beverages. Extra hygiene is necessary during the summer.

One of the biggest health problems is the rapid breakdown of meat, especially when left in hot temperatures. If eaten, this decomposed food can lead to anything from abdominal pain to rage. Flies also carry a myriad of organisms which, if deposited on chicken, further contaminates and decomposes the food.Always take extra precautions with buying, preparing, and consuming chicken, especially during the hot summer months. Be sure to check the expiration dates on chicken packages purchased in the grocery stores, and avoid buying chicken that has been left out in the open.

Do not allow the raw chicken to touch other foods as you prepare them! Cook chicken thoroughly and maintain it at a high temperature, or cool it quickly, and maintain it in the refrigerator. Allowing chicken to cool slowly allows more bacterial growth. It is also not wise to eat from street vendors; their food may not be properly refrigerated.

 

Everyone is encouraged to be active, to exercise, and to get out and enjoy the spectacular beauty of Ixtapa Zihuatanejo. Just take a little extra precaution with your health.

Related Article:

Drinking Water and Eating Fruits, Vegetables, and Fish in Mexico

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Which Country has the Best Food in the World?

Which country has the best food in the world? Travel Report recently announced the 2017 winner. Travel Report is a Spanish-language tourist program offered on radio and social networks. It offers a humorous tour of Mexico and the world with travel tips, news, blogs, gadgets, social media, and much more for tourism and travel.

Which country won? There were 11 entrants – only 1 winner. Can you guess which country?

#11         Peru

#10         USA

#  9         Thailand

#  8         Greece

#  7         China

#  6         Japan

#  5         India

#  4         Spain

#  3         France

#  2         Italy

#  1 – The country with the best food in the world is MEXICO!

Look at the Travel Report video announcing the winner!

Los países con la mejor comida del mundo

11 candidatos, 1 ganador. ¿Cuál será el país con la mejor comida?

Posted by Travel Report on Friday, July 7, 2017

Read more about the wonderful Mexican food, cooks, and chefs in the Ixtapa Zihuatanejo area.

Imagine-Mexico.com/Taste the Flavors of Guerrero –Tradition, Natural ingredients, Fish, Sea Foods, Mezcal  

Imagine-Mexico.com/West Africans Influence Mexican Rice Cultivation and Gastronomy: “Arroz a la Mexicana,” “mole,” “agua de jamaica,” and other Mexican favorites, along with Mexican cooking methods, like barbecuing goat have African origins.

Imagine-Mexico.com/Culinary Institute in Zihuatanejo Trains the Next Top Chefs  

Imagine-Mexico.com/Women in the Kitchens of Mexico –Recipes from Carmen Ayala Higuera of Costa Brava Restaurant in Troncones Beach  

Imagine-Mexico.com/ Chilate –A Popular Chocolate Beverage from Costa Chica, Guerrero 

Imagine-Mexico.com/Women in the Kitchens of Mexico – Ceci Santos, Owner of Ceci Deli  

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Zihuatanejo Residents are Obese! It’s Time to Go Back to Basics!

The Health Department of Zihuatanejo recently reported that 80% of the population in Zihuatanejo is overweight or obese! And, even more troubling is that 60% of all children, and 3 out of 10 elementary school children are also overweight. The problem is very grave for youth around 15 years.1

The cause? Eating habits and lack of exercise.

As reported in the local news, Onasis Pinzón Oregón, the health coordinator for the city said, “There is a great battle currently to develop a basic strategy to help parents and their kids to lead a healthier lifestyle.” Obesity can lead to many illnesses including diabetes and hypertension.

This news about the city’s obesity problem comes on the heels of a report that 10 international food companies, mostly American, produce, control and sell most of the food and beverages that are consumed around the world.1

These companies include Nestlé, PepsiCo, Coca-Cola, Unilever, Danone, General Mills, Kellogg’s, Mars, Associated British Foods and Mondelez that produce processed foods, cereals, candies, snacks, beverages, etc. Grocery stores in Zihuatanejo and throughout Mexico are lined with these processed products.

The grocery store aisles in Zihuatanejo and throughout Mexico are full with many American brands of processed foods that have high sugar content.

The solution?

First, local health officials warn families to control their consumption of foods and beverages with high sugar contest and those that do not support healthy nutrition. They also recommend 10 – 30 minutes of physical activity each day.

Some local mothers are calling for families to “go back to basics,” remembering that Zihuatanejo started as a fishing village with plentiful fruits and vegetables. Organic and vegan foods are growing more popular.

References:

  1. “Obesos, 80 per ciento de los azuetenses, advierte Salud,” Despertar de la Costa, June 15, 2017, page 4
  2. ”Estas son las 10 marcas que controlan todo lo que compras (y tu vida).” Bizxt., April 4, 2017. http://gobiznext.com/empresas/estas-las-10-marcas-controlan-lo-compras-vida/

Related Articles:

Imagine-Mexico.com/   Healthier Eating -New Trends in Mexican Cuisine

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“Mojo de Ajo”: Recipe for Garlic Marinade for Fish, Poultry, Meats and Vegetables

Many Mexican cooks use a garlic mixture, Mojo de Ajo, as a marinade for fish, seafood, poultry and meats. You can make Mojo de Ajo by the jar and store it in the refrigerator for weeks. Spread it on your meats and poultry 30 minutes before cooking. The flavor will be delightful! Try adding it to your mashed potatoes, steamed vegetables or scrambled eggs.

Once you start using this fabulous garlic sauce, you’ll wonder how you ever went without it!

  • Fresh Garlic cloves – enough to fill a blender or small food processor ½ full
  • Salt to taste
  • 1/2 teaspoon Black Pepper
  • 1/8 teaspoon Ground Cloves
  • 1/2 tablespoon Vinegar
  • 1/4 teaspoon Mustard
  • 2 teaspoons Knorr’s Chicken Consume or 1 chicken bouillon cube

Peel the garlic cloves and place in a blender or food processor. Add all remaining ingredients. Use the blender to mince the garlic into small pieces to form a paste-like mixture. Add a little water if necessary. Store in a jar and refrigerate for at least 1 hour before using. Marinade meats, poultry and fish for at least 30 minutes before cooking. Add to vegetables, eggs and sauces.

Cooking Tip about Garlic Mixture: Store the garlic mixture in a closed jar in the refrigerator for up to 3 weeks. Use it often to enhance the flavor of your favorite dishes.

 

Shrimp in Mojo de Ajo

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Welcome to La Mexicana Restaurant – But Watch Out for the Guard Turkey!

Have you ever seen a “guard turkey?” Well, check out La Mexican Restaurant in Troncones Beach. It’s a favorite eating place for locals and visitors, serving traditional Mexican dishes, drinks, and beverages. Isabel, the bi-lingual hostess and owner, is there to greet and service you. And, there’s “Cunde” – the family turkey and property guard!

“Cunde” – the family’s guard turkey keeps watch over the property!

La Mexican is located on the beach road in Troncones across from Casa Ki Bed & Breakfast. The restaurant also has a wonderful display of art and crafts, and sells handbags and souvenirs.

Everything at La Mexicana is made the traditional way and cooked on outdoor stoves.

“Cunde” is there to oversee the whole process.

Good food, service, and lots of fun!

Long-time local, Isabel Fortune has lunch with friends at La Mexicana in Troncones.

Does anyone need anything else? “Cunde” checks to make sure that everyone is happy!

You will be fine sitting in the restaurant, walking through the kitchen, going to the bathroom, or looking at the crafts. BUT, get one thing straight! DO NOT wander off into the backyard of the property near “Cunde’s” cage, food or his “chicks.” Got it!

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Taste “The Flavors of Guerrero” – Tradition, Natural Ingredients, Fish, Sea Foods & Mezcal!

Enjoy the flavors of Guerrero! Mexico is known world-wide for its traditional foods. In 2010, UNESCO recognized Mexican cuisine by adding it to the Intangible Heritage List. The cuisine, just like in many other parts of the world, is very “regional” – varying according to the different states and geographic locations. Just like the food in the southern USA is different than that on the east coast, the foods and flavors of the State of Guerrero are unique in Mexico, and in the world!    Los Sabores de Guerrero

Traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques, and ancestral community customs and manners. It is made possible by collective participation in the entire traditional food chain: from planting and harvesting to cooking and eating. The basis of the cuisine is corn, beans, and chili, augmented by native ingredients such as varieties of tomatoes, squashes, avocados, cocoa, and vanilla. In Zihuatanejo, there’s fresh fish, sea foods, and mezcal!

Mezcal and dishes

Tradition, local ingredients, fish, sea foods, and mezcal – those are the flavors of Ixtapa Zihuatanejo, Guerrero! Photo by: Los Sabores de Guerrero

Guerrero is a state that is characterized by its rich history, tradition, and gastronomy, and acknowledged that the mezcal industry is unparalleled in the world. Color, music, dance and crafts – all part of the typical Guerrero flavors.

Sorry, but if your don’t live here, you’ll have to wait until your next visit to Ixtapa Ziihuatanejo to taste our flavors – BUT, we can share these videos with you that celebrate our culture of Guerrero. Enjoy!

 

Related Articles:

Go to our archives for a collection of articles and recipes about the flavors of Ixtapa Zihuatanejo, Guerrero. http://imagine-mexico.com/recipies

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What is Veganism? Philosophy and Recipes from “Cooperativa Eco-Vegana” in Zihuatanejo

By: Maria Luisa Quintero.

Cooperativa Eco-Vegana is a group based in Zihuatanejo, Mexico, practicing vegan lifestyle. Some of us are strict vegans and others define ourselves as vegetarians who try to eat vegan as much as we can. We meet weekly to learn new recipes and to share our suggestions, challenges, and friendship. Our goal is to share vegan philosophy and recipes, not only among our local community but with the greater vegan community.

Cooperative Eco Vegana Zihuatanejo

What is veganism?

Being vegan is not just a diet, but a lifestyle and personal philosophy. A vegan does not eat any product that is of animal origin. Vegans do not wear clothes or other articles made from animal products. A person can be vegan/vegetarian for ethical reasons related to animal rights, for ecological reasons, religious reasons, or for better health.

Here are some wonderful burrito recipes from our members that we hope you will enjoy!

BURRITOS FROM THE COAST RECIPES

Thai Burrito (Patti Lilly)

1 sheet of rice paper
Chard leaves
Hummus
Kimchi or sauerkraut
Sprouts
Avocado
Pickled cucumbers

Patti con burrito Thai

Place the sheet of rice paper in a bowl with water to hydrate for a minute. Remove the rice paper from the water, spread it on a plate, and top with the remaining ingredients: spinach, hummus, cabbage, sprouts, avocado, and cucumber. Wrap the softened rice paper around the ingredients, and you have now a nutritious and delicious food. Enjoy it!

Breakfast Burrito

1 piece of tofu (300 grams)
4 tomatoes, chopped
1 medium onion, chopped
1 clove garlic, finely chopped
2 serrano chilies, finely chopped
Olive or avocado oil
1/4 teaspoon turmeric
2 cups of cooked beans
2 dried chipotle
Flour tortillas
Salt and pepper

Fry the onion and serrano chilies in two tablespoons of olive or avocado oil until the onion is translucent. Then, add the garlic and sauté for a minute. Crumble the tofu to have the appearance of scrambled eggs. Add the tomatoes, turmeric, and tofu. Mix the ingredients, and season with salt and pepper. Set aside for 5–6 minutes. Cook the chipotles in a little water. Blend the beans with a small portion of their own stock and a half teaspoon of salt. Fry the beans with onion. Set aside. Place 2 tablespoons of beans on each tortilla, and complete the filling by adding two tablespoons of tofu. Finally, this dish is eaten with a rich avocado cream to taste! (See next recipe).

Avocado Cream
2 medium avocados
8 tablespoons almond cream
Juice of 1 lemon
1/2 teaspoon salt
Pepper to taste
Blend avocados, almond cream (see Breakfast Burrito recipe), salt, pepper, and lemon juice until smooth and thick. Salt and pepper to taste.

Almond Cream
1 cup soaked and peeled almonds
1 cup almond milk or water
Juice of 1 lemon
1/4 cup olive oil
1 pinch of salt

Blend the ingredients until they reach a smooth consistency. Refrigerate the cream in a closed container.

burritas del taller 3

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Nueva Zelanda Restaurant – One of the Most Popular in Ixtapa!

By: Alfred E. Talley, Retired Vice President of Operations for All- Pro Enterprise, Inc., Owners of Kentucky Fried Chicken, Burger King and All-pro Equities Restaurants.

I like Nueva Zelanda Restaurant! My family says that I’m a picky eater. Also, since I was in the restaurant industry for over 40 years, I’m very, very particular about the hygiene of the places where I choose to eat. So, when I say I like a place, my family laughs that the Nueva Zelanda Restaurant passed the “Dad test.”  It is definitely one of the places I really like to visit in Ixtapa.

The Nueva Zelanda Restaurant is located at the Kiosk in central Ixtapa.

Nueva Zelanda Café is one of the most popular restaurants in Ixtapa. The owner, Pedro Jimenez, 53, proudly declares that his restaurant is also “the cleanest and most organized restaurant within the city.” Mr. Jimenez says that he and his crew always put the customers’ needs and sanitary as their top priority.

Pedro is a hands-on operator who is on site daily. He always knows what’s going on. He learned his trade from his father, who at one time, owned 27 restaurants, overall. He also has formal business training through 3 years of Business Administration education at the University of America Puebla.

Pedro is a hands-on operator who is on site daily. He always knows what’s going on. He learned his trade from his father, who at one time, owned 27 restaurants.

Nueva Zelanda first opened in 1985. It is open from 8 a.m.-10 p.m. daily, every day except Christmas. It has an extensive dinner Mexican menu as well as a full breakfast and lunch variety. In consideration of Pedro’s tourist trade, which he claims to be roughly 50% of his business, he uses an English check-off menu in addition to the usual one in Spanish. This, he finds to be a big plus for his American and Canadian customers when placing their orders.

Mr. Jimenez says that he and his crew always put the customers’ needs and sanitary as their top priority.

The breakfast menu has a very tasty pancake breakfast. The pancakes are tops. You get three large pancakes, served with warm syrup and butter. When crispy bacon and fresh eggs are added, you get a full sized breakfast that is second to none.

Later for lunch, excellent enchiladas with a fresh green salad topped with fresh fruit, leaves one wanting for more.

The dinner menu features a well-rounded shrimp plate. Everything can be enhanced with the excellent cocktails with Margaritas that are “out of this world.”

Another attraction that attributes to his business is the Music, Art, Food and Dance Festival held every Thursday and Saturday evenings between 7-9 p.m. This takes place right across from his restaurant which helps to attract traffic in the area.

Mr. Jimenez’s future plans include possibly franchising his business model to expand his over-all enterprising.

I look forward to my next visit to Ixtapa and to eating again at Nueva Zelanda.

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“Tiritas de Pescado” – The Signature Dish of Zihuatanejo

Mexican food is a combination of the culinary practices of its indigenous people, combined with elements from other cultures from colonial times, including the Spanish, African, French and British. This mixture of cultures has resulted in a wealth and variety of current culinary demonstrations throughout the country.

On the coasts of Mexico, and particularly in the Costa Grande region (the Great Coast) where Ixtapa Zihuatanejo is located, traditional fish and seafood dishes made with the freshest and most delicious delicacies from the ocean are abundant and cherished by residents and visitors alike.

Tourists and visitors enjoy the opportunity to taste the local seafood and the variety of unique culinary creations in Ixtapa Zihuatanejo. They want to savor and experience this important part of our culture.

And they often ask:  Is there a dish typical to this area?

The unique signature dish of the Ixtapa Zihuatanejo area is Tiritas de pescado estilo Zihuatanejo – fish strips Zihuatanejo style! This fish dish is part of the history of Zihuatanejo, which was originally a small fishing village.

Tiritas de pescado are prepared by marinating strips of fresh raw fish in lime that “cooks” them with acidity; there is no need for a fire or heat. Traditionally, fishermen in the Zihuatanejo area prepared this dish right in their boats for their daily meals. They used limes to “cook” their fresh catches of barrilete negro (black skipjack) or pez vella (sailfish). They combined the fish strips with sliced onion, chilies, and sea salt, and ate them with crackers.

Fresh fish for tritas

Tiritas are made from the fresh fish caught every day by the local fishermen in Zihuatanejo.

Tiritas de pescado are often confused with sashimi or ceviche. First, unlike sashimi that is served raw, tiritas are “cooked” in the acidity of lime juice in which they are marinated. Tiritas are not raw fish. Tiritas are similar to ceviche, another local fresh fish dish, except that the fish is cut in strips instead of cubed, and ceviche is often marinated in orange juice to have a sweeter taste.

Tritas marinade

Unlike sashimi that is served raw, tiritas de pescado are “cooked” in the acidity of a lime juice marinade. 

Today, tiritas are offered by restaurants throughout the area of Ixtapa Zihuatanejo and continue to be one of the favorite dishes for visitors and tourists to enjoy. The dish is still prepared by local boat captains for tourists on fishing trips. Most seaside restaurants offer the dish. We find variations in its preparation and presentation with ingredients including onion, avocado, cilantro, orange, olive oil, oregano, red pepper, habanero chili, vinegar, pepper, and cilantro.

Tritas in coconut

Photo by: Ixtapa Zihuatanejo Visitors and Conventions Bureau. www.visitiz.com

The cuisine of any area is very important because it is closely related to the culture of the people. Tourists who are looking to have direct contact with the communities they visit enjoy learning about local customs and traditions. Tiritas de pescado are part of the tradition and culture of the Zihuatanejo area.

Related Articles:

Culinary Institute in Zihuatanejo Trains the Next Top Chefs

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Chocolate – An Original Mexican Flavor

Chocolate is one of the most popular food items in the world—especially as a gift for a special sweetheart or friend! Do you know that this delicious flavor originated in Latin America? In Mexico, Central and South America, cacao beans have been cultivated for at least three millennia. Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree that is native to the region.

The earliest documented use of chocolate dates back to around 1100 BC. The majority of the Mesoamerican people, including the Aztecs, made a chocolate beverage known as xocolātl, a Náhuatl word meaning “bitterwater.” The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. The bean was also used as currency and unit of measurement. At the time of the wars between the Aztecs, Mayas, and Chimimeken, the latter used the bean as a tax on the conquered areas. For these civilizations, cocoa was a symbol of abundance.

When the Europeans arrived in the Americas (the word “discovered” is intentionally not used), they extracted natural resources, like chocolate. They sweetened and fattened the chocolate by adding refined sugar and milk, two ingredients unknown to the Mexicans. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world’s cocoa, with Côte d’Ivoire growing almost half of it.

So, when you buy that next box of your favorite chocolate sweets, remember the history this special Mexican treat!

References:

History of Chocolate – The World Atlas of Chocolate

Boynton, Sandra: Chocolate: The Consuming Passion, Workman Publishing, New York, 1982

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Enjoy a Sea Bass Recipe by Chef Paco Isordia Jose Dorantes from Zihuatanejo!

Zihuatanejo is known for its wonderful food, especially fresh fish and seafood. And, there are several local chefs who have gained national and international recognition, like Executive Chef Jose Paco Isordia, co-owner of MITO’s in Zihuatanejo.

Chef Paco (as his friends call him) has been refining the dining experience in Zihuatanejo for more than twenty years. He’s “Zanka,”or “home-grown.” Chef Paco started as a helper in the kitchen at the famous Villa de Sol Hotel. He learned from master chefs from Europe, who came to work at the hotel and advanced to executive chef, before opening his own restaurant. Over the years, he has become one of the culinary deans of area and has earned a reputation as one of the top chefs on the Mexican Riviera.

Executive Chef Paco

Executive Chef Jose Paco Isordia is one of the culinary deans of Zihuatanejo.

Enjoy this wonderful Sea Bass Steak recipe from one of the great chefs of Zihuatanejo.

Sea Bass Steak Roasted with a Touch of Knorr®

Served over a Carpaccio of mango, spring onions, green salsa, and crispy tortilla strips

By: Chef Jose Paco Isordia

Roasted Bass Steak with KNORR - Chef Paco Isidora

Makes 5 servings:

INGREDIENTS:

  • 1 kilo of fresh bass. Clean and proportion to 5 steaks, 200 grams each
  • 1 kilo of mango
  • 200 grams spring onions
  • 4 corn tortillas cut into julienne and fried with a little olive oil
  • 150 milliliters olive oil
  • Salt and pepper to taste

INGREDIENTS FOR MARINADE:

  • 2 guajillo chilies, 1 ancho chili, seeded and deveined
  • 1 chipotle chili
  • 1 clove of garlic
  • 1/4 chopped onion
  • 1 tablespoon white vinegar, pineapple or apple vinegar
  • 1/4 cup orange juice
  • 2 tablespoons crushed pineapple
  • 1 tablespoon of each – cumin, oregano, cinnamon, thyme, clove, paprika and pepper
  • 50 grams achiote
  • 1/2 tablespoon concentrated Knorr ® chicken bouillon
  • 1 tablespoon canola oil

PREPARATION:

Mix everything, except the oil, in a blender. Heat in a saucepan with a little oil.  Add the Knorr® chicken bouillon seasoning, bringing the sauce to a good consistency.  Cool the sauce. Spread on the steaks and marinate for at least 30 minutes before cooking.

GREEN SAUCE (SALSA VERDE):

INGREDIENTS:

  • 4 tomatillos (small green tomatoes)
  • 1 serrano chili
  • 1/2 clove of garlic
  • 1/2 avocado cut into small cubes
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped red onion
  • 1/2 teaspoon Knorr ® chicken bouillon seasoning

PREPARATION:

Place the tomatillos, garlic, and chili in a saucepan with enough water to cover. Cook them over medium heat, being careful not to boil too violently (do not break) for about 15 minutes, or until all the tomatillos have changed to a light shade of green. Blend with a little water. Cool and add the cilantro, onion, and avocado, and add Knorr ® chicken bouillon to taste. Save a little cilantro and onion to put on the Carpaccio. Cook the onions in salted water for 1 minute, and save to place on the serving platter.

TO SERVE:

Cook the fish on a grill or grill the fish in a skillet for 6 to 8 minutes. In the meantime, put some olive oil, lemon, salt, and pepper on the serving platter. Peel the mangoes and cut them into strips like Carpaccio. Place on the platter and mix, adding more olive oil, lemon, salt, and pepper. Place the cilantro, onion, and fried tortillas on the platter. Place the fish fillets in the center.

Enjoy!

 

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Drinking Water and Eating Fruits, Vegetables and Fish in Mexico

Fruits and Vegetables with MicrodynOne of the joys of visiting or living in Ixtapa Zihuatanejo is having an abundance of wonderful fresh fruits and vegetables available. Mexican food was the first national cuisine to be recognized by The United Nations Educational, Scientific and Cultural Organization (UNESCO) on the “List of the Intangible Cultural Heritage” items in the world. Many visitors to the area, who rent condos or vacation homes, enjoy shopping for fresh produce and cooking at home.  Many have discovered the Central Market and the many small vendor shops in Zihuatanejo, where you can stroll down the streets and buy wonderful tropical fruits and fresh vegetables.

Whether you eat out or cook at home, don’t miss the chance to taste our delicious fruits and salads just because somebody told you not to eat raw vegetables while in Mexico!  Mexico has the unjustified reputation of giving people “Montezuma’s Revenge,” blamed on drinking water and consuming vegetables. But, in fact, most of the time, foreign tourists get sick from the change of food and habitat. Tourists often indulge in different foods, sea foods, extra beers and too much sun. This change of diet and climate is often the cause of most stomach problems.

There are some precautions that foreigners should take in regard to fruits, vegetables, fish and drinking water in Mexico.

Wash Fruits, Vegetables and Fish in Anti-Germ Solution

Fruits, vegetables and fish should be washed in a commercial anti-germ solution before preparing them for fresh salads or before cooking. Ixtapa Zihuatanejo is a tourism destination, so most restaurants and hotels take this precaution when preparing your food. If in doubt, ask! Also, look for restaurants and hotels that display the “Distintivo M” sign (SECTUR :: Distintivo M), which is a recognition by the State Secretary of Tourism for their hygiene and operational standards.

Distintivo M

If you cook at home, you can buy anti-germ solution at the grocery store, OXXO or most convenience stores. It is usually found in the produce section in grocery stores. There are several brands available, like “BacDyn” or “Microdyn.”   (See photograph)

BacDyn

First, rinse your fruits, vegetables or fish to remove any dirt. You can use water from faucet in Ixtapa; it has been treated. Then, immerse your fruits, vegetables or fish in tap water (in Ixtapa) or “garrafon” water (see below), add the anti-germ solution (10 drops per 1 liter of water) and soak for 10 minutes. Some people say that they can taste the anti-germ solution, which is iodine based. If so, after soaking your fruits, vegetables or fish in the anti-germ solution, rinse them again in purified water (see below). Do not re-rinse in tap water. Dry and store your produce and fish in plastic bags until consumption.

Drink Purified Water / Use Purified Water for Final Rinse of Fruits, Vegetables and Fish

Although the faucet/tap water in Ixtapa is treated with chlorine, most hotels perform a second in-house treatment with ultraviolet rays and sediments filtration to assure good quality drinkable water. Businesses will display signs advising you that the faucet water is 100% drinkable.  If you are concerned, order bottled water in restaurants and hotels.

Agua de Garafoon

You can use faucet/tap water in Ixtapa to brush your teeth, or to rinse and treat your fruits, vegetables and fish with an anti-germ solution, as above. But, if you rinse again after using the anti-germ solution, use purified water. Purified water in Ixtapa and Zihuatanejo comes in “garafoons” (large bottles) for household use or in bottles. You can buy bottled water at any store. “Garrafons” are delivered by trucks that service the neighborhoods.  Manufacturers of anti-germ solutions (see above) recommend adding 1 capful (7 ml.) to each “garrafon.”

If You Get Sick

Too much sun and too many Margaritas . . . you can still get sick. If you wind up with a minor case of diarrhea, you can purchase “Pepto-Bismol”® or “Lomotil”® (stronger pills) at any pharmacy without a prescription. If you need to see a doctor, one is available at most hotels in Ixtapa Zihuatanejo and there are many medical clinics available in town.

Related Articles:

Medical and Health Care Services for Tourists in Ixtapa Zihuatanejo | imagine-mexico.com

Healthier Eating: New Trends in Mexican Cuisine | imagine-mexico.com

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Women in the Kitchens of Mexico: Ceci Santos, Owner of Ceci Deli

By: Patricia Ann Talley, Editor.

Tourists and residents enjoy her vegan food at Eco Tianguis Organic Market, every Saturday morning across from the museum in Zihuatanejo. Ceci Santos may not have been trained as a professional chef, but she is known throughout the town as one of our special culinary personalities.

ceci-santos

Ceci Santos, owner of Ceci Deli, serves vegan meals at Eco Tianguis Organic Market every Saturday morning. The event is located in Zihuatanejo across from the museum.

Ceci is originally from the Costa Chica region of Guerrero where there is a large population of Afromexicans. She started working in Zihuatanejo as a waitress in a resort hotel, then branched out to start her own catering business. Besides serving meals at Eco Tianguis, Ceci and her assistants can cater up to 1,000 people. And, she is also the wife and assistant to Chef Paco Isadora, the owner of Milo’s Restaurant in Zihuatanejo. She’s a wife, mother, community worker, and businesswoman.

Ceci invited me to her home to “COOK.” She said, “Bring your traditional southern (USA) spices. Let’s experiment. Then, we can have lunch.” When I arrived at her home, I was speechless (rare for me!). Talk about a KITCHEN TO DIE FOR! OMG!

Ceci’s kitchen is on the rooftop of her home, overlooking the Zihuatanejo Bay. She has an area dedicated to growing her own herbs, a stainless steel kitchen, every appliance you can imagine, refrigerators, pots and pans, and a helper to wash the dishes! Absolute heaven!

ceci-stove

Ceci has a roof-top kitchen overlooking the Zihuatanejo Bay.

ceci-refrigeration

Refrigeration!

ceci-pots-n-pans

Pots and pans!!!

ceci-helper

And, a helper to wash the dishes! (Most people in Mexico wash dishes by hand.)

ceci-experiment

“Let’s experiment!”

“Let’s experiment!” Ceci tried making my southern-style sausage using my spices, but substituting the pork meat with a soy bean mixture. It was really good! Now, I would have served it with some grits and cheese eggs, but vegan chef Ceci served it with a healthy salad.

ceci-soy-bean-sausage

Southern-style sausage made with a soy bean mixture.

ceci-family

Ceci (second from right), me (center), and Ceci’s family from Costa Chica.

Thank you, Chef Ceci! We can’t wait to taste what you invent next!

Related Article:

Eco Tianguis Sanka Beachfront Market in Zihuatanejo Offers Organic Foods, Art, and Entertainment

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The Basics: How to Prepare Avocados and Make Guacamole

We’ve observed visitors treating avocados like oranges, trying to peel them! So, we’ll share this basic tip on preparing the avocado and making guacamole from our friends at www.allrecipes.com! The Editors.

How to Prepare Avocados: Versatile and healthy, avocados are great for salads, sandwiches, and for making guacamole. Click to see a video for tips and tricks for how to peel, remove the seed, and cut up avocados. Get great tips for picking perfect avocados at the grocery store and for storing under-ripe avocados at home. Check out the simple technique for cutting or dicing an avocado while it’s still in the peel.  Flavor, versatility, and nutrition – avocados have it all!

Homemade Guacamole:

Original Recipe Yield:      4 servings

Ingredients:

  • 3 avocados – peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 plum (or Italian) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)

Directions:

  1. In a medium bowl, mash together the avocados, lime juice, and salt.
  2. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.
  3. Refrigerate 1 hour for best flavor, or serve immediately.

Click to PRINT this recipe:  Homemade Guacamole from allrecipes.com

Watch a video on how to make this recipe at: http://allrecipes.com/video/134/how-to-prepare-avocados/detail.aspx

By: Bob Cody from www.allrecipes.com

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Fine Dining & Wine Pairing Event at Viceroy Zihuatanejo – July 15 & 16, 2016

Food lovers who want an innovative and diverse culinary experience will relish the new guest chef series now offered at the Viceroy Hotel in Zihuatanejo. The first event, “Sabores & Antojos México” (Flavors and Cravings of Mexico) will be held the weekend of July 15 and 16, 2016.hotel-viceroy-zihuatanejo-ixtapa-zihuatanejo-mexico-photo-1760981

The luxurious Viceroy Hotel is located on the beachfront of Zihuatanejo.

This exclusive weekend is dedicated to the foodies at heart looking for a weekend of culinary exploration – delicious food, amazing wines, and culinary genius from celebrity chefs. The cost is $60 USD per person.sabores y antojo - Viceroy

For the first of this series, Viceroy’s own Chef Avila will be joined by Chef Federico Lopez, a graduate of the Culinary Institute of America in Hyde Park, New York, and Chef Arturo Fernandez, a graduate from the Culinary Center Ragweed in Mexico City. Together this dynamic trio will bring clever, savory and edgy dinner menus, featuring a selection of wine pairings to emphasis the eclectic tastes.

Meet the Celebrity Chefs!

chef-avila

Executive Chef Eduardo Avila of Viceroy Zihuatanejo took the reins of the resort’s culinary team in January 2016, bringing more than 15 years of experience at exclusive hotels, private clubs and cruise lines. He is a dynamic and creative professional who has prepared world-class cuisine for a wide range of discriminating, high-profile and VIP guests. His past experience includes executive positions with Hotel Ecce Inn, Guanajuato; Lyford Cay Club, Nassau, Bahamas; M.S. Westerdam, Holland America Cruise Line; Allure of the Seas, Royal Caribbean International; St. Regis Hotel, Mexico City, and Four Seasons Hotel, Mexico City.vz-chef-arturo

Chef Arturo Fernandez is a graduate in Culinary Arts from the Culinary Center Ragweed in Mexico City and the 2004 Gold Medal winner of the Young Mexican Chef competition. He developed his skills in two of Spain’s most famous restaurants, Chef Andoni Luis Aduriz’s Mugaritz in San Sebastian and Ferrán Adriá’s El Bulli in Girona. Currently, he is the Corporate Chef of Coronado Group, co-owner/chef of acclaimed Restaurant Raiz in Atizapàn de Zaragoza, Mexico, and the director of the organizing committee of the International Congress of Gastronomy Fusion Mexico.vz-chef-lopez

Chef Federico Lopez, a graduate of the Culinary Institute of America in Hyde Park, New York, is a founder and former director of Mexico’s first school of gastronomy, the Culinary Center of Mexico, better known as the Ambrosia School, where he developed academic programs and culinary competitions, including the Young Mexican Chef competition, and coordinated gastronomic exhibitions, workshops and food festivals both international and Mexican. His many awards include the Éditions Larousse list of the Top 20 Best Chefs in Mexico and winner in 2007 of the Iron Chef Competition at the Hot & Spicy Food Festival in Toronto, Canada

Don’t miss this wonderful culinary event!

RESERVATIONS:

For dinner reservations, call: (755) 555-5500 or email: mailto:vz.reservations@viceroyhotelsandresorts.com

Special overnight accommodations include:

Enjoy the wonderful tastes and flavors of Mexico!!!

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Enjoy Some Favorite Mexican Party Beverages!

Any time is a good time to add a little spice to your life! Try your hand at making some of your favorite Mexican party beverages. Whatever your menu, these classic drinks will be the hit of the party!

Below, you’ll find special recipes for Margaritas and Bloody Mary’s – made the Mexican way!  These drinks can easily be made at home.  The secret ingredient in both is fresh lime juice – not out of a bottle!  Take the time to squeeze fresh lime juice; it makes a difference!

Mexican Margarita

AUTHENTIC MEXICAN MARGARITAS – Courtesy of Ann Hazard at www.mexgrocers.com

Recipe Ingredients:

4 ounces Tequila

4 ounces Mexican Controy

4 ounces Lime juice – Buy fresh limes and squeeze them.  It makes a difference!

Crushed ice to top of blender

Recipe Instructions:

  1. Place tequila, Controy and lime juice in blender.
  2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
  3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
  4. Pour Margarita into the glass.

BLOODY MARY’S – THE MEXICAN WAY from www.mexgrocer.com

These are the best! In Mexico, bartenders use Clamato juice in their Bloody Mary’s instead of plain tomato juice, along with Margarita salt and those tiny, tasty, succulent Mexican limes (called limónes). This recipe makes eight drinks and takes about 15 minutes to prepare.

Bloody Mary

Helpful Hint: If you want a short cut here, make your mix up in the morning before your guests arrive. Store it in the refrigerator in a covered pitcher or glass jar. Rinse and cut the celery strips ahead of time too and put in a zip lock bag. Then, when you’re ready to serve drinks-all you’ll have to do is rim the glasses with salt, add ice, vodka and pour in the mix, finishing up with a celery stick garnish.

Recipe Ingredients:

Margarita salt

8 ounces vodka

1/2 gallon clam-tomato juice (16 jars)

10 limes

3 dashes Worcestershire sauce per glass

Pepper to taste

Hot pepper sauce to taste

3 sprinkles celery salt per glass

8 celery or carrot sticks for garnish

Recipe Instructions:

Rub the rims of eight highball glasses with lime and dip in Margarita salt. Fill glasses with ice and to each glass add: one ounce vodka, the juice of one lime, three dashes Worcestershire sauce, pepper, hot pepper sauce and three sprinkles of celery salt. Fill each glass to the brim with Clamato juice.

These favorite Mexican beverages, and many others, are always available in the many fine restaurants in Ixtapa Zihuatanejo.  For more information about the Ixtapa Zihuatanejo area, see:

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“Chilate” – A Popular Chocolate Beverage from Costa Chica, Guerrero

Chilate is a wonderful chocolate drink that is popular throughout the state of Guerrero, Mexico. Served very cold, it is a mixture of chocolate, rice, cinnamon, and brown sugar. The drink originates from the Costa Chica region of the state, where there is a high population of Afromexicans.Women making Chilate

An Afromexican woman from Cuajinicuilapa prepares and sells chilate, a popular drink throughout the state of  Guerrero.

You can find this drink in restaurants or beverage stands throughout the state. In Zihuatanejo, vendors sell chilate every Saturday morning at the Eco-Tiangus Organic Market, across from the museum.

Chilate, a mixture of chocolate and rice, is another example of the African influence in Mexico and the fusion of the African and indigenous cultures. Chocolate is indigenous to Mexico and Central America, where cacao beans have been cultivated for at least three millennia. Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree that is native to the region.

Rice cultivation, and a major part of rice gastronomy, arrived in Mexico in the sixteenth century from the Senegal-Gambia region of West Africa, along with enslaved West Africans who were brought to Mexico at the time.

Recipe for Chilate “Guerrerense” Style

For a garrafón of water, you will need a half a kilo of cocoa, 400 grams of rice, and about 8 pesos of cinnamon. Grind the drink ingredients, add a little water, and grind again until the mixture becomes a paste that can be dissolved in water with sugar.

Chilate Ingredients:

  • 400 grams cocoa
  • 400 grams rice
  • 3 cinnamon sticks
  • 1 piece of brown sugar
  • Water as needed

How make Chilate step by step

  1. Toast the cocoa and peel.
  2. Soak rice with cinnamon and peeled and thieves.
  3. Dissolve the brown sugar in hot water (enough to make a syrup) and pour into a saucepan. Reserve.
  4. Grind the soaked mixture and strain 3 times
  5. Already strained, add brown sugar.
  6. Add ice

It’s best to show you!

El rico chilate que se hace en la costa chica de Guerrero.Video: Playa Ventura.

Posted by Cuajinicuilapa, Guerrero “La Perla Negra Del Pacífico” on Saturday, November 21, 2015

 

Related Articles:

Soy Negr@: Afromexicans Seek Constitutional Recognition During UN Decade of Tribute

Chocolate -An Original Mexican Flavor

West Africans Influence in Mexican Rice Cultivation and Gastronomy

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Mexican Chocolate Mousse

By Linda Fox of Zihuatanejo.  This is an embarrassingly easy recipe and the best mousse I’ve ever had. A dear friend of my Mother obtained this recipe from the chef at “Windows of the World” restaurant in New York many years ago. He swore her to secrecy and because I did catering and was so in love with this recipe, she broke her word and shared it with me–making me promise to never share it with anyone–including my Mom. My Mom’s friend passed away a few years ago, so now I’m breaking my word to share it with you, because it’s just too good and too easy a dessert to keep to myself.

Categories: Desserts

1 jigger Kahlua

5 whole eggs

12 ounces semisweet chocolate

1 3 1/2 ounce can evaporated milk

3/4 cup hot whipping cream or whole milk

1/4 cup sugar

3 ounces bitter chocolate, cut into small pieces

1 orange peel, grated

1.   Heat cream and milk in a small saucepan until nearly boiling. (Don’t let it boil).

2.   Put all the ingredients into a blender and blend until smooth. Pour into the container you want to serve in and refrigerate at least overnight.

Click to Print this recipe: Chocolate Mousse

Editor’s Note:  Linda Fox is a local chef, caterer and food critic. You can find her book, “Cookin’ Hot in Zihua” in many local restaurants in the Zihuatanejo area.

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West Africans Influence Mexican Rice Cultivation and Gastronomy

Dr. Marco Polo Hernández Cuevas, in his book, “The Afro Mexican Ancestors and the Nation They Constructed,” reveals that rice, rice cultivation, and a major part of rice gastronomy, arrived in Mexico in the sixteenth century from the Senegal-Gambia region of West Africa along with West African Ancestors who were brought to Mexico at the time. Many people think rice only came from Asia, but there are two species of cultivated rice in the world: Oryza glaberrima, or African rice; and Oryza sativa, or Asian rice.Red,_Brown_White_Rice

Dr. Marco Polo Hernandez-Cuevas is a professor of Spanish and Afro-Hispanic Studies at North Carolina Central University. Dr. Cuevas holds a Ph.D. in Hispanic and Italian Studies from the University of British Columbia; a M.A. in Spanish Language and Peninsular and Latin American literatures; and a B.A. in General Studies & Spanish language and literatures from Portland State University. He has written five books in English and Spanish about African Mexicans. He is a chef by trade.

Digital StillCamera

In his essay, “West Africa in Mexican Rice Cultivation and Gastronomy,” Dr. Cuevas demonstrates how Africa and its gastronomic legacies are present throughout Mexico in dishes like “arroz a la mexicana,” “mole,” “agua de jamaica,” and other Mexican favorites. Mexican cooking methods, like barbecuing goat, also have African origins. During colonial times, Africans outnumbered the Europeans in Mexico, comprising over 70% of the foreign population.  1

Learn more about the history of rice and African gastronomy in Mexico by watching Chef Marco’s interesting video:

References:

  1. For a history of the African presence in Mexico, see: www.FreedomPathways.org

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“Eco-Tianguis Sanka” Beachfront Market in Zihuatanejo Offers Organic Foods, Art and Entertainment

By:  Patti Lilly of Zihuatanejo.

It was a typical, hot and sunny summer day in Zihuatanejo when two friends were strolling along the pier.  Hungry, they searched for a place to cool off and to enjoy some organic fast food.  Fresh coconuts were available, but they wanted something more, like a veggie wrap or a raw burrito with creamy hummus, or even a tostada piled high with sprouts – but where? This quest for a simple organic lunch was frustrating.  They looked for an answer.

This friendly stroll led to the creation of “Eco-Tianguis Sanka” – a farmer’s market, held each Saturday morning from 9:00 – 1:00 p.m. along the main beach in Zihuatanejo.  It is a place where local farmers can sell their products directly to the public, cutting out the middleman, to offer fair prices on organic and pesticide free products.

Eco 6

 Local farmers offer organic and pesticide free products at “Eco-Tianguis Sanka” every Saturday morning along the main beachfront in Zihuatanejo from 9:00 am. – 1:00 p.m.

Quickly, the local Vegan Cooperative joined the group to produce and sell eco-friendly, sustainable foods that are affordable and delicious too!

Eco 5

 Eco-Tianguis Sanka and the Vegan Coop offer organic treats and catering.

Local artisans were invited to join and musicians volunteered to play for the crowds that grew with each Saturday!  Free workshops were created to learn how to lessen your footprint in this fragile world, like how to start your very own organic garden!


Musicians like guitar virtuosos, Rodrigo Sanchez and Gabriela Quinterro entertain the crowd each Saturday.

Eco-Tianguis Sanka now is the spot to buy your arugula lettuce and other goodies too – all while socializing with the eclectic vendors, local residents and visitors.  You may even shake a leg or two to the live music on our sandy beaches.

So, please remember to bring your own market bag (or buy the stylish Sanka bag), and we look forward to seeing you every Saturday at the main beach in Zihuatanejo from 9:00 a.m. – 1:00 p.m. for Eco-Tianguis Sanka!

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Pozole – An Easy Recipe for a Mexican Food Favorite!

Pozole (often spelled “Posole” in English) is one of the most popular traditional Mexican foods. You’ll always find it served on holidays and special occasions. Restaurants in Ixtapa Zihuatanejo serve Pozole every Thursday.  Pozole is a slow-cooked pork stew, made with hominy (corn) and herbs, and served in a bowl covered with onions, chilies, radishes and avocados. Delicious! Here is a simple recipe for people around the world to try at home, using pork stew meat or tenderloin.

The traditional way of preparing this dish is with a pork head in a big pot on an outdoor wood fire. Depending on where you live in the world, gather wood and light a fire, or turn on the stove, and then prepare for a marvelous treat to be shared by all.   

 

Prep Time:           20 Minutes

Cook Time:         4 Hours

Ready In:             4 Hours 20 Minutes

Servings:              10

Ingredients:

  • 1/2 pound pork stew meat or tenderloin, cut into 1-inch pieces
  • 1 cup water or more as needed to cover
  • 1 tablespoon vegetable oil, or as needed
  • 1 green bell pepper, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 tablespoon diced green chili peppers or a can of green chili peppers, undrained
  • 1 (15.5 ounce) can white hominy, undrained
  • 1 (15.5 ounce) can yellow hominy, undrained
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cubes beef bouillon
  • 2 (10 ounce) cans diced tomatoes, or dice tomatoes yourself
  • 1 tablespoon ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper

Directions:

  1. Pour water into slow cooker or a big pot.  I using a slow cooker, set it on High to preheat. Heat the water if using a stew pot.
  2. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the pot or slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker or pot. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium or use a low flame.  Cook until the vegetables are tender, about 1 1/2 to 2 hours.
  3. Pour in the diced tomatoes with chilies, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.

Serve hot with a platter of chopped onions, hot chilies, radishes and lime wedges to be used as toppings.  Click to PRINT this recipe for  Pozole.

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Savor the Gourmet Dining Experience at Capella Resort in Ixtapa

By: Patricia Ann Talley, Editor.

Six chefs. Six gourmet courses. Superb service. A magnificent view. There is no place like Amares Restaurant at Capella Resort in Ixtapa. UNFORGETTABLE!

Capella hotel

Amares Restaurant is located in Capella Resort, an award-winning hotel overlooking the oceanfront near Playa Linda beach in Ixtapa.

Local residents and hotel guests were thrilled at the recent “Sabor + Vino” (Flavor + Wine) event at Amares Restaurant. Capella’s executive chef Miguel Baltazar, collaborated with five other guest chefs from various cities in Mexico, a sommelier, and Mezcal experts to prepare a fabulous dining experience with wine and liquor pairings.

Loved it! I had a great time with the chefs. Chefs are some of my most favorite people!!!

Sabor and Vino at Capella 2

(Left to right) Felipe Meneses from La Katrina Restaurant in Zihuatanejo; Emiliano Ayala from Restaurante Trasdós in Querétaro; Mauricio Montiel from Dolcenero in Mexico City; Alfonso Huerta, Restaurante Allium in Guadalajara; and Miguel Baltazar of Capella.

Diners were delighted with the gourmet menu, each course prepared by a different chef and elegantly served with a wine pairing.

Sabor and Vino at Capella 3

Courses:

  1. Guacamota Oyster paired with Mezcal Joven la Katrina – Chef Felipe Meneses
  2. Escabeche Octopus paired with Artisanal Beer – Chef Miguel Baltazar
  3. Red Snapper with Smoked “Jacoque” paired with Tempranillo Rosé – Chef Alfonso Huerta
  4. Beef Rib paried with Amado IV – Chef Emiliano Ayala
  5. Dessert of Saffron, Raspberry, Pine nuts and Cocoa paired with Late harvest – Chef Mao Montiel
  6. Petit Four

An amazing evening. An unforgettable time, enjoyed by all!

Sabor and Vino at Capella 1

Along with the chefs are other diners (left) Tara Medina and Andrés Saavedra from the LOOT in Zihuatanejo, (seated) their guests Jason Miller and wife Rosenda González, and my husband, Bill Tucker.

The restaurants at Capella are open to the public. Enjoy breakfast or lunch at Las Rocas Restaurant, featuring breakfast favorites and lunch classics, as well as a ceviche selection. Amares and Seafood Market offer private and unique dining experiences, whether it is in the climate controlled environment or dining outdoors under the stars. The Resort also has a Tequila Room and a Terrace Bar with tappas and sushi. For information and reservations, call: (755) 555 1121 or email: miriam.vazquez@capellahotels.com.

Related Articles:

Travelers Choice Awards for 2015: Zihuatanejo Destination, Ixtapa Resorts and Hotels Win Distinction

Zihuatanejo: A “Certified” Member of International Cities of Peace – Goal for Year 2020 is 1,000 Cities-of-peace

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Mango Dessert Recipes

By:  Linda Fox.

It’s mango season! Mangos are plentiful in Ixtapa Zihuatanejo during this time of year. Wherever you live, now is the time to enjoy this delicious fruit. Mangos can be used for desserts, just like you use peaches, apples, or strawberries.

Mango Cuts

 Tropical Mango Cobbler

Ingredients  

  • 2 cups flour
  • 2 cups sugar
  • 4 tablespoons baking powder
  • 1 cup whole milk
  • 1- 1/2 to 2 sticks butter
  • 6 cups mango

Use a 11″ by 13″ pan. Melt butter and put in the bottom of pan. Add the fruit and put the mixed batter on top and bake in a pre-heated oven at 375˚F (190˚ C) until slightly browned on top, around 30-45 minutes.

If you have more of a sweet tooth, mix the mangos with 1/4 cup brown sugar and add 1/2 teaspoon of cinnamon, nutmeg, and allspice. Melt butter and put in the bottom of the pan.  Add the fruit and mixed batter on top. Bake as above.

Mango Cobbler

Here are some additional recipes for you to enjoy!

Mango Topping for Desserts

Use this fantastic topping over ice cream or cake.

Ingredients

  • 1 mango per serving
  • 2 teaspoons butter per serving
  • 2 teaspoons brown sugar per serving
  • Pinch of cinnamon, nutmeg, and allspice

Cut mangos into slices or chunks. Mix all ingredients in a saucepan and cook on low heat until the mangos are tender and caramelized. Serve on top of vanilla or coconut ice cream or over your favorite cake. Easy!

Mango Shortcakes

Here is a quick and easy recipe using Bisquick®. Substitute mangos for strawberries and make shortcakes!

Ingredients

Mangos:

  • 4 cups mangos, sliced
  • 2 tablespoons butter
  • 1/4 cup sugar
  • 2 teaspoons each of cinnamon, nutmeg and allspice

Shortcake:

  • 1/4 cup sugar
  • 2-1/3 cups Original Bisquick® mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1/2 cup whipping cream

Heat oven to 425°F (218°C). In a saucepan, gently cook the mangos, butter, sugar, and spices until the mangos are tender. Set aside. In medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split warm shortcakes; fill and top with mangos and whipped cream.

Afterwards, take a siesta!

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Restaurant Review: La Puerta del Sol in Playa La Ropa

By: Patricia Ann Talley, Editor.

We are always asked for recommendations for local restaurants. We’ve got many new restaurants, and many old favorites in town. Starting this month, we’re going to add reviews of many of these restaurants, with information about their menus, chiefs, and service.

Puerta del Sol

One of our absolute favorite places to eat is “La Puerta del Sol Restaurant” (translation: The Door of the Sun) in La Ropa Beach in Zihuatanejo. Marvelous! The food is superb in addition to a breathtaking view above the Zihuatanejo Bay.

Puerta del Sol view

 The view is breathtaking!

Hosts and chefs Gaby and Jorge have been friends for a long time. They have been in the Ixtapa Zihuatanejo area for years and have gained quite a reputation and following.

Puerta del Sol - Jorge and Gaby

Owners Jorge (second from left) and Gaby (second from right), and their crew provide wonderful food and service.

Some of their most well-known dishes, and our favorites, are their “flambés.” The beef is excellent! We recommend that you try their Beef Fillet Stroganoff Flambé and the Roquefort Medallion Flambé. WOW!  Jorge or Gaby will come to the table to prepare the dish right in front of your eyes.

Puerta del Sol Flambee

Jorge or Gaby will come to your table to prepare their famous flambe dishes right in front of your eyes!

Puerta del Sol Restaurant overlooks La Ropa Beach and the Zihuatanejo Bay. Zihuatanejo is a fishing village, so fish and seafood are fresh and wonderful tasting. Try the house specialty, the “Fountain of Youth,” with fresh lobster, shrimp, octopus and fish for two (2) persons.

Between bites, restaurant guests are simply captivated by the moonlight dancing across the waves of the Zihuatanejo Bay.

Puerta del Sol Friends

Puerta del Sol Restaurant also offers catering services. Contact them for your wedding, party or special event.

Puerta del Sol Catering

We rate Puerta de Sol as “one of the best restaurants in town.” That opinion is shared by a lot of local residents, visitors and tourists to the Ixtapa Zihuatanejo area.

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Cookin’ and Cruizin’ During the Zihuatanejo Sail Fest

By: Marvelle Manga from San Miguel Allende.

My husband and I will be visiting the Zihuatanejo Sailfest for the first time this year. We’re excited about this wonderful international event. For the past six years, I’ve been sailing with my husband, Cap’n Paul Mixon and attending Black Boaters and Friends, a bare boat sailing event in the Caribbean. I love to cook, so I naturally fell into the role of cook on the boat. In the beginning it was challenging, but after a few years I really got with the flow of how to cook in a small space that moves and sways. Soon I was dubbed “Master Galley Chef” by one of my sailing crews.

MJ Photo Cooking-1

To celebrate the Zihuatanejo Sailfest, I have chosen two of my favorite recipes I love to cook when I want to prepare something relatively quick but still completely delicious and which will inevitably win raves from my crew when they sit down to eat.

Sailfest Logo

Here is my recipe for Shrimp Quesadillas that you can prepare on your boat. Buen Provencho!

Shrimp QuesadillasShrimp quesadillas

Cooking Tips:

Cooking in small spaces has it challenges, so I do all of my prep work a day or two in advance. Prepping the night before means when I am ready to assemble the dish, my galley is clean and ready for me to prepare the meal.

Serves 8

Ingredients

  • 8 large shrimp, shelled and deveined and cut in bite size pieces
  • Salt and freshly ground pepper
  • 4 tablespoons olive oil, plus 1 tablespoon
  • 4 (6-inch) tortillas or 8-inch tortillas cut to size
  • 1/2 cup grated Monterey Jack
  • 1/2 cup grated white cheddar
  • 6 tablespoons Cilantro Pesto, recipe follows
  • 1 teaspoon chili powder
  • 2 teaspoons sour cream, or to taste

Cilantro Pesto:

  • 2 cups firmly packed cilantro leaves
  • 2 cloves garlic
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons fresh lime juice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • PAM Spray

 Yield: 1 cup

In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified.

Cooking tip: May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.

Instructions:

  1. Season the shrimp with salt, pepper and chili powder.
  2. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and sauté the shrimp for 1 1/2 minutes on each side.
  3. Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper.
  4. Stack the 2 layers and place a few shrimp on top. Cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with powder.

Cooking tip:  May be prepared 1 day ahead up to this point and refrigerated.

  1. Lightly spray pan with PAM and pre-heat fry pan on medium heat.
  2. Place tortillas in pan for 2-3 minutes each side or until the tortillas are slightly crisp and the cheese has melted.
  3. Cut into quarters and serve hot, garnished with more shrimp, and pesto, and sour cream.

For more recipes, go to www.cookinandcruizin.com, and Cookin and Cruizin on Facebook.

Related Articles:

Celebration of Peace, Feb. 2-8, 2015 – Schedule of Events with the Zihuatanejo Sailfest

Yoga for Peace: On the Beach February 4 and 7; Viral on February 5

Zihuatanejo Hosts International Youth and Educators Webinars for Peace on February 5, 2015

Ambassador of Peace Art Collection on Display at Zihuatanejo Museum Starting February 4, 2015

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Culinary Institute in Zihuatanejo Trains the Next Top Chefs

Wonderful food! That’s one thing that makes Ixtapa Zihuatanejo a world-class destination.

Bravo to the “Top Chefs” of Zihuatanejo! Their culinary creations help to spread the culture of Mexico around the world. And now many of these wonderful chefs are being trained right in Zihuatanejo.

Every day aspiring chefs are lined up in their white uniforms at Centro Integral de Gastronomía Zihuatanejo to take culinary courses. Classes are open to residents fifteen years or older who have at least an elementary school diploma.

log_GASTRO

The institute offers a fifteen-month course in chef career training, along with three-month courses in each of five international cuisines: French, Italian, Spanish, Mediterranean and Oriental, and of course, Mexican. UNESCO has recognized Mexican cuisine as part the world’s global cultural heritage (UNESCO Culture Sector – Intangible Heritage). Zihuatanejo Cooking School

Instruction for each international cuisine includes:

  • History of the country
  • Introduction to the cuisine of that country
  • Contemporary chefs and current trends
  • Technical basics and specialized preparation of the cuisine
  • Pastries
  • Wines to complement the cuisine
  • Beverages and cocktails

Cooking School of Zihua -5

The Centro Integral de Gastronomía Zihuatanejo culinary school currently has ninety-eight people enrolled in courses. For residents like Lidia Morales, who works at a local resort, the local culinary institute provided the opportunity for career advancement. “I’ve always been a cook. I’ve always worked in a kitchen. But now, I’m professionally trained. Now I am a well-trained chef!”

Lidia Morales in Chef uniform“Now, I am a well-trained chef!” says Lidia Morales who lives in Coacoyul, a small town near Zihuatanejo.

The culinary school in Zihuatanejo is operated by Grupo CEDVA which has training centers throughout central and southern Mexico and offers academic degrees in fields such as tourism, nursing, and communications, as well as vocational training in hair and beauty, auto mechanics, and the culinary school.

lasana1

Ixtapa Zihuatanejo is full of talented and aspiring culinary professionals and, with the help Centro Integral de Gastronomía Zihuatanejo, residents and tourists of Ixtapa Zihuatanejo will continue to enjoy delicious food for years to come.

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Seafood Recipes from Chef Daniel Pech at Sunscape Dorado Pacifico Hotel in Ixtapa

Originally from Ticul on the Yucatan Peninsula of Mexico, Chef Daniel Jesus Pecha Ayala began his professional career in Cozumel. As a student in gastronomy, he excelled and graduated first in his class. He worked for major hotel chains in Mexico City, Mazatlán, and Cozumel, and is now the executive chef at Suncape Dorado Pacifico Hotel in Ixtapa.

Chef Daniel Pech

Chef Daniel’s dishes are based on the Mayan cuisine of Yucatan, regional dishes of Guerrero, and international and Mexican fusion. He has participated in various culinary events promoting the regional food of Ixtapa-Zihuatanejo and in various events throughout Mexico. Chef Daniel has received recognition and praise by customers, as well as culinary awards such as Mont Blanc, Onexpo, and Banco Banorte.

Enjoy these seafood dishes!

Scampi Provenzal

4 servings

Ingredients:

  • 1 1/4 lb. jumbo shrimp
  • 1/2 lb. red pepper
  • 1/2 lb. artichoke hearts
  • 1 oz. extra virgin olive oil
  • 1/2 lb. butter
  • 2 oz. white wine
  • 1/3 lb. Parmesan cheese
  • 1 oz. rosemary
  • 1/3 lb. tomatoes
  • 1/3 lb. celery
  • 1 oz. onions
  • 2 oz. brandy
  • 1 lb. spaghetti

Cooking Instructions:

  1. Peel and clean the shrimp.
  2. Chop and dice the vegetables into one-quarter inch pieces.
  3. In a saucepan, sauté the shrimp with the vegetables, olive oil, and butter. Flambé with the brandy and white wine.
  4. Add the spaghetti, previously boiled. Taste for flavor.
  5. Serve with shredded Parmesan cheese. Decorate with a rosemary bouquet.

Tuna Fillet with Almond Crust

4 servings

Ingredients:

  • 1 1/2 lb. fresh tuna fillet
  • 1 oz. lemon
  • 1 oz. parsley
  • 1 oz. sliced almonds
  • 1 garlic clove
  • 1 oz. onion
  • 1 oz. butter
  • 2 oz. extra virgin olive oil
  • 1 oz. white wine
  • 1/3 lb. carrots
  • 1/3 lb. zucchini
  • 1/3 lb. eggplant
  • 1/3 lb. tomato
  • 1 oz. red pepper
  • 1 oz. green pepper
  • 1 oz. yellow pepper
  • 1/3 lb. Parmesan cheese
  • 1 oz. thyme

Cooking Instructions:

  1. Cut the tuna fillet into medallions of five-ounces.
  2. Marinate the tuna medallions with salt, pepper, and lemon.
  3. Dice the vegetables into one-eighth inch pieces. Sauté them with butter and the extra virgin olive oil. Taste for flavor.
  4. Prepare a sauce with garlic, onion, sliced almonds, parsley, butter, olive oil, and white wine.
  5. Grill the tuna to your preference. Cut and decorate in a fan shape.
  6. Garnish with the vegetables.
  7. Dress with the sauce.

 For more information about Ixtapa Zihuatanejo and the surrounding areas, see:

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Vote for Chef Paco’s Recipe from the Viceroy Hotel in Zihuatanejo!

Executive Chef Jose Paco Isordia, from the Viceroy Hotel in Zihuatanejo, is competing in a recipe contest on Facebook, sponsored by Knorr® chicken bouillon seasoning. The public can vote. He is currently in second place and the voting ends on July 31, 2014. So, we need everybody with a Facebook account to vote for him. It only takes two (2) minutes. Do it now!

To vote, click on this link, sign-in to your Facebook account, and press “Votar” when prompted. http://offerpop.com/FacebookContestEntry.psp?c=592776&u=1263888&a=448952861833126&p=131628520242200&rest=0&id=4102012&rest2=0

Chef Paco (as his friends call him) has been refining the dining experience in Zihuatanejo for more than twenty years, and in the process, has become one of the culinary deans of area. He has earned a reputation as one of the top chefs on the Mexican Riviera.Chef Jose Paco Isidora

Executive Chef Jose Paco Isordia, from the Viceroy Hotel, is one of the culinary deans of Zihuatanejo. Vote for his recipe on Facebook!

Vote! And enjoy this wonderful recipe from one of the great chefs of Zihuatanejo. (more…)

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“Women in the Kitchens of Mexico”: Recipes from Carmen Ayala Higuera of Costa Brava Restaurant in Troncones Beach

There are many Master Chefs in the Ixtapa Zihuatanejo area, but there are also many, many women cooking in restaurant kitchens who are not professionally trained chefs.  These “Cooks” learned from their mothers or grandmothers and continue to prepare foods in the traditional ways that define Mexican cuisine. They cook Mexican “soul food.”

One of these traditional restaurants and “Cooks,” is Mrs. Carmen Ayala Higuera or “Doña Carmen” of Costa Brava Seafood Restaurant in Troncones Beach, located about 25 minutes north of Ixtapa on Interstate Highway 200. Troncones Beach has a significant population of American residents and vacationers, who come for the natural sea environment and surfing that is popular in the area.

Doña Carmen is a landmark in Troncones Beach.  Her family is originally from Zihuatanejo but she has lived in Troncones for almost 30 years. “Doña” (pronounced Don-ya in English) is the feminine term for “Don” and is used to address people with respect. Doña Carmen opened Costa Brava about 20 years ago and enjoys loyal customers who come back to the restaurant every year. In addition to running her restaurant, Carmen raised five (5) children. They are all almost grown now, but locals still remember seeing the kids studying their school lessons at the restaurant table. The “second generation” still waits tables and hosts the guests.

Visitors and residents of the Ixtapa Zihuatanejo area can enjoy lunch and a beautiful day on the beach and a wonderful seafood or traditional Mexican meal. Costa Brava Restaurant also has a pool and hammocks to pass the day away.

Doña Carmen shares two (2) of her favorite recipes:  Seafood Platter and Tortilla Soup.

 Seafood Platter (Mariscada Costa Brava) – For 4 Persons

1 Lobster

1 Octopus

12 Medium Shrimp

1 Fish Filet

Garlic, Salt and Black Pepper

Clean all sea foods. Cut the lobster lengthwise and top with garlic or “Mojo de Ajo”. Grill it.  Sauté the octopus and shrimp in garlic and butter. Grill the fish filet with garlic and black pepper. Place rice, black beans and guacamole in the middle of a large platter. Place the steak and sea foods around the edges. Garnish with limes.

Tortilla Soup (Sopa de Tortilla)

A few Tortilla Chips

A few Salted Crackers

1 Carrott

1 Chili Guajillo without seeds (or about 1 tbs. Chili Powder)

Manchego Cheese (or Monterrey Jack)

Cream

Avocado

A petal of Onion

A clove of Garlic

Place tortilla chips, salted crackers, onion, garlic, carrots, 1 chili guajillo (without seeds!) and a little water in a blender and liquefy. Heat a little oil in a saucepan and add liquid.  Heat. Add a chicken bouillon cube. Add more water if necessary. Serve soup along with little dishes of tortilla chips, cheese, cream and avocado.

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Related Articles:

Discover the Natural Beauty of Troncones Beach, México

From Troncones, Mexico to Paris, France: The Art of MariCarmen Hernandez

 

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Chef from Ixtapa Zihuatanejo to Compete in “Chef of the Year Mexico”

By: Eva García Cuervo.

A chef from the Ixtapa Zihuatanejo area will compete in the finals of “Chef of the Year México” (Concurso Cocinero México) at the Banamex Center in Mexico City on June 4 and 5. Designed by professional chefs, this competition is one of the most prestigious gastronomical events in Mexico.

This year-long competition began in June 2013 and consisted of seven (7) semi-final events, held in different parts of the country, leading up to the final competition. Guerrero is the only state to have two chefs participating in the final, and both are from Ixtapa.

Chef Miguel Angel Baltazar, executive chef at Capella Ixtapa Hotel, will compete for the coveted title of “Chef of the Year.” Chef Miguel won the Semi-final event held in Ixtapa in October 2013. Now, he will compete for the coveted national title.

Chef Miguel

Chef Miguel Angel Baltazar, executive chef at Capella Ixtapa Hotel, will compete in June 2014 for the coveted title of “Chef of the Year Mexico.”

(more…)

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La Casa Vieja Restaurant Hosts Community Dinner for the Celebration of Peace on Saturday, February 8th – All Are Invited!

Everyone is invited to come out and celebrate the friendship of our community!  We want to welcome our visitors and guests to the Celebration of Peace in Ixtapa Zihuatanejo, Mexico by having a traditional Mexican dinner at La Casa Vieja Restaurant in Zihuatanejo, on Saturday, February 8, 2014, starting at 7:00 p.m.  The whole community is invited to help us host our United Nations representative who will be attending the event.

Caty at La Casa Vieja (more…)

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Food for Thought: Zihuatanejo Chef Linda Fox Conducts Cooking Classes to Benefit Students

She’s cooked for dignitaries and celebrities like President Bush, Ladybird Johnson, Willie Nelson, John Travolta, Sean Penn, Madonna and Diana Ross, to name a few. But, now, Zihuatanejo Chef Linda Fox is cooking and conducting culinary classes to raise funds for the “Rice and Beans” program of the “Por Los Niños” Charity that provides meals for needy school children in the area.

Beginning this month, Linda Fox, chef and writer, will utilize her catering kitchen to offer cooking classes for tourists and local residents.

Linda is the author of three books pertaining to Zihuatanejo: Cookin’ Hot in Zihua; Zihuatanejo-Ixtapa, A Guide to Casas, Camas y Cosas; and Topes in Paradise. Originally from Corpus Christi, Texas, Linda has lived in Zihuatanejo off and on since 1971. She has an extensive catering background and had a cooking school at the Villa de la Roca in 1998.  Food and Wine Magazine called it, “One of the Best in the Americas.”

Linda Fox3

 Chef Linda Fox will donate proceeds from her cooking classes to the “Rice and Beans” student meal program for needy children.

(more…)

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Ixtapa Zihuatanejo Hosts Semi-Finals for Mexico’s Chef of the Year Competition

Chef of the YearSemi-finals for Mexico’s 4th Annual Chef of the Year competition will be held on October 1st and 2nd, from 10:00 a.m. to 2:45 p.m. each day, at Barceló Hotel in Ixtapa.  All activities, including conferences, cooking demonstration and the competition, are open to the public and free of charge.

The Chef of the Year competition (Concurso Concineo del Año de México CCMM) is designed by professional chefs and is one of the most prestigious gastronomical events in Mexico.  Participants will have their recipes judged on factors such as the flavor, texture, nutritional quality, harmony of components, originality and the utilization of Mexican ingredients and cooking techniques. (more…)

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Mexicans Now Outweigh Americans – They’re the Fattest in the Americas!

obesoMexicans are overweight or obese – a problem that is reaching epidemic proportions. According to a recent report by the United Nations Food and Agricultural Organization (FAO), about 70 percent of Mexican adults are overweight, 32.8 percent of them are obese.  This is more than the U.S.A.’s adult obesity rate of 31.8 percent, more than Canada’s rate of 22.3 percent, and more than any other country’s in the Americas.

Childhood obesity in Mexico has tripled in a decade and about a third of teenagers are fat as well.  Experts say that one out of every five of those heavy kids will remain so their entire lives. (more…)

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Gastronomic Event at Capella Ixtapa Resort – Fabulous!!!

Ixtapa Zihuatanejo is famous for its wonderful restaurants and fabulous foods!  In March, tourists and residents in the area were treated to a wonderful gastronomic event at “A Mares”, the five-star restaurant at Capella Ixtapa Resort in Ixtapa, one of the destination’s award-winning properties.

The gastronomic event featured culinary creations representing the states of Guerrero and Michoacán, prepared by Executive Chefs Alexander Branch of Capella Ixtapa and Miguel Angel Baltazar Pedraza of Hotel Virrey de Mendoza in Morelia, Michoacán.

Chef Alex and Chef Miguel (more…)

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CNN Viewers Vote Mexican Food Some of the Best in the World!

tacos_mexicanosRecently, CNN polled its readers to vote for “which country has the best food?” (Which country has the best food? | CNN Travel) Mexico made the list.  In fact, Mexican Food is on UNESCO’s List of the Intangible Cultural Heritage of Humanity.  Mexican food was the first cuisine to make the list, followed by French food.

 

CNN Poll: Which Country Has the Best Food?

  1. Italy
  2. China
  3. France
  4. Spain
  5. Japan
  6. India
  7. Greece
  8. Thailand
  9. Mexico
  10. United States

(more…)

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“La Puerta del Sol Restaurant” in Playa La Ropa: A Special Treat for Christmas or for Any Occasion

One of our absolute favorite places to eat in the Ixtapa Zihuatanejo area is “La Puerta del Sol Restaurant” (translation: The Door of the Sun) in La Ropa Beach in Zihuatanejo.  Marvelous!  The food is superb in addition to a breathtaking view above the Zihuatanejo Bay.

Hosts and chefs Gaby and Jorge have been friends for a long time.  They have been in the Ixtapa Zihuatanejo area for years and have gained quite a reputation and following. 

Some of their most well-known dishes, and our favorites, are their “flambés.” The beef is excellent!  We recommend that you try their Beef Fillet Stroganoff Flambé and the Roquefort Medallion Flambé.  WOW!  Jorge or Gaby comes to the table to prepare the dish right in front of your eyes.

(more…)

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Hot Tamale Pie – A Good Substitute for a Famous Traditional Mexican Dish

Tamales are a traditional Mexican dish served on holidays and special occasions.  It takes a lot of time to prepare Tamales and each Mexican cook has her own way of making the “best” ones. 

In reality, few cooks in other countries will be able to obtain all of the ingredients for Tamales or go through the traditionally long process of making them. 

A delicious and practical substitute for the famous Mexican dish is “Hot Tamale Pie Recipe – Allrecipes.com”, a recipe from our friends at www.allrecipes.com. (more…)

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Healthier Eating: New Trends in Mexican Cuisine

Mexican cuisine is considered to be among the most delicious in the world and is honored on the UNESCO Intangible Heritage List as an international treasure.  But, traditional Mexican food is also known for its richness and high-calorie content.

The combination of high-calorie tradition Mexican foods, along with many high-calorie fast foods that are now available, have led to Mexico’s population being among the most obese in the world.  According to the World Health Organization’s Country Profile on Mexico, over 67% of Mexican men and 69% of women are overweight, and 26% of men and 37% of women are obese. (more…)

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