Home » Archives
Red Pozole with Pork and Chicken
My dear friend, Jim Dickson came from Schenectady to see me today and I made him pozole rojo. The pozole was delicious and the company even better. My son Rodrigo, my daughter-in-law Victoria and my granddaughter... (Continue reading)
Ricardo Santana
Written on 26 Oct, 2009 at 15:42 in Lifestyle |
El prestigiado diseñador de modas mexicano acomete con el mismo entusiasmo vestuario que decoración con resultados siempre exitosos y muy personales Por Pedro Luis de Aguinaga Algunos piensan que Ricardo Santana es el primer diseñador profesional que tuvo México. Yo... (Continue reading)
Singing, Eating and Shopping in Tlaquepaque
Written on 19 Oct, 2009 at 1:30 in Cooking, Guadalajara, Lifestyle, Places to Eat, Places to stay, Traditions & Culture |
Like cooking, singing is my therapy. I do both when I’m happy, when I’m blue, to relax when I am anxious, to forget things that are bothering me but I can’t do anything about. When I cook, I’m making an... (Continue reading)
Where can I eat in Guadalajara? Ask Zarela
A reader recently wrote, referring to my comments that I had only eaten on the street or in homes during my recent trip to Guadalajara, said that she knew no one in there so eating at someone’s home was probably... (Continue reading)
The Best Things I Ate in Guadalajara
No matter where I go in the world, my first stop is always at the market. A visit there tells me much about the place–what there is to eat, the local arts and crafts, and the general personality of the... (Continue reading)
Tortas ahogadas
I used to think pozole was THE characteristic dish of the state of Jalisco and that may be so but tortas ahogadas reign in Guadalajara, the capital. People can almost come to blow when discussing this cold or hot sandwich... (Continue reading)
Luxuriating in the Villa Ganz Guadalajara
I arrived in Guadalajara for my bus man’s holiday in dramatic fashion — in a wheel chair, my leg in an air cast propped up on my computer bag, my only addiction being the need to stay connected at all... (Continue reading)
Gallina Pinta or Pozole de Pobre
Pozole is soup-stew traditionally made with a special variety of dried corn called cacahuazintle that is soaked in a solution of calcium hydroxide to remove the outer skin and meat, usually pork and the best includes the pig head, and/or... (Continue reading)
YouTube
Facebook
Twitter