I've been much more money conscious
since I've been in San Miguel because I'm constantly converting dollars to
pesos. In fact, I'm always doing the math and it's a process because the rate
of exchange changes almost daily.
I know without calculating or even
thinking for that matter that $100 goes a lot further here than it does in the
states but how about 50 pesos which converted at this moment is $3.83 or
considerably less than a $5 bill.
In Chicago, treating yourself much
less having a meal for $5 is just about impossible but in San Miguel, a 50 peso
note will buy you many great, high quality eats and you'll still have change
left over.
Here are some of my favorites.
Buen Apetito!
Strawberries
20 pesos @ bag
Leo the Vegetable Guy
Salida a Celaya 43 - in front of El Maple
What's not to love about the taste
of fresh Strawberries...especially in January? Leo has the most beautiful
produce in San Miguel.
A bag for 20 pesos? You can call
this the sweetest deal in town!
Ice Cream
27 single/49 double
Thrifty Ice Cream
Celaya #3-A
When it comes to sweet treats, I
will always choose ice cream first. Why? I grew up with high quality ice cream.
Problem is, I don't have a particular passion for any one flavor. I love them
all.
Churros
10 pesos @ bag
Only one way to eat these...hot and
fresh out of the fryer.
Leftovers? Never. I'll often share
an overstuffed bag with any kid who is within a few feet of me.
Dark Chocolate
3 pesos
# 6 Jardin
I don't know about you but I crave
chocolate all the time since coming to San Miguel.
You can get a big bar for about 12
pesos but when I indulge, which is almost daily, a teeny-tiny bite is all I
need.
Coffee
28 pesos
Café Organico de Chiapas
Sollano 11
This coffee is some of the best
Chiapas brew around.
I buy a cup and take it to the
Jardin where the best treat of the morning is watching the world go by.
Bread
30 pesos
Mi Vida
Hernandez Macias 97
Honestly, I can give up almost
everything but don't even think about asking me to give up bread.
Funny, it's the one thing I'm
addicted to that I can't even make yet.
Stay tuned for some high altitude
baking adventures.
Atole
15 pesos
Saturday Market
I wasn't crazy about this drink the
first time I had it but it grows on you.
Best warmer-upper on a cold January
morning when I'm celebrating the fact I missed the 2014 polar vortex by a day.
Doughnuts
17 pesos
La Buena Vida Bakery
Hernandez Macias 72
How do they make these doughnuts so
darn fluffy? I'm on a quest to find out the secret to everyone's favorite AM
addiction.
Hot Chocolate
25 pesos - 2cups
Chocolates Johfrej
Calle de Jesus 2A
Chocoholics beware. This shop has a
great selection including the dark chocolate with chile for 12 pesos. Their
secret? They only use cacao national from Tabasco and Chiapas.
I love their hot chocolate. The
elegant, Mexican inspired chocolate set it's served in gives me two full cups
for just 25 pesos and I have no problem what so ever polishing off that second
cup.
To make Mexican Hot Chocolate at home,
add Cinnamon, chipotle powder, and a pinch of nutmeg to a cup. Top it with
whipped cream, a drizzle of chocolate or caramel, chocolate shavings and a
cinnamon stick.
Boozy hot chocolate? Spike a cup
with your favorite liquor.
If you happen to love cookies or
brownies, they obviously belong in your cup of hot cocoa.
Rollo Aceituna
15 pesos
Cumpano
Correro 29
The three window spots at Cumpano
are prime seating.
With a Rollo Aceituna and coffee in
hand, you can sit and talk to everyone who passes by the open window. I quit
counting one morning when I hit 20.
Beer
17 pesos
9 months ago, I was not a beer
drinker but now, there is not one Mexican beer I don't like.
Give me a choice on a hot sunny day
and I will probably pick a cold brew over just about anything else.
Come to think of it, do we have hot
days in San Miguel?
Chocolate Chip Peanut Butter Sandwich Cookies
17 pesos @ 2
Petit Four Bakery
Mesones No. 99-1
My favorite taste of sweet after yet
another meal cooked at home in my Mexican kitchen. Don't you just love to cook
in for friends?
It's mini-sized so you never have to
feel guilty...not that I ever do.
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed)
dark brown sugar
6 tablespoons (3/4 stick) unsalted
butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk
chocolate chips
Preheat oven to 350°F.
Whisk first 4 ingredients in medium
bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter
in large bowl to blend.
Add peanut butter; beat until
creamy.
Gradually beat in vegetable oil and vanilla
extract, then egg. Add dry ingredients; mix just until blended. Stir in milk
chocolate chips.
Drop cookie dough by level
tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart.
Bake cookies until puffed and golden brown, about 12 minutes.
Cool slightly, then transfer cookies
to rack to cool completely.
For Filling:
3 ounces high-quality milk chocolate
(such as Lindt), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream
Place chocolate, peanut butter,
powdered sugar, and kosher salt in medium bowl.
Bring whipping cream to boil in
heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture
is melted and smooth. Chill until filling is thick and spreadable, about 1
hour.
Spread about 1 rounded teaspoonful
chocolate-peanut butter filling on flat side of 1 cookie.
Top with second cookie, forming a
sandwich. Repeat with remaining filling and cookies.
Cookie sandwiches can be made 1 day
ahead. Store in airtight container at room temperature.
Michelada
40 pesos
The Restaurant
Sollano 16
Think The Restaurant's expensive?
Think again. There are a number of drinks you can order for under 50 pesos.
My choice was this authentic Mexican
Michelada made with Victoria beer, a perfect pale lager to compliment its spicy
taste.
After just one I was feeling the
effects.
Ice
Coarse salt
Juice from one large lime
Worcestershire sauce
Hot sauce
Soy sauce
1 12 ounce bottle of lager
Jalapeño slice and/or cucumber slice
for garnish
Salt the rim of a large, tall glass
and fill with ice. Add the lime juice and the Worcestershire, hot and soy
sauces to taste. Two drops each is recommended but go with what you like.
Fill the glass the rest of the way with
the beer. Garnish with the jalapeño slice or the cucumber slice or both.
Drink Napkins
40 pesos
Abrazos
Zacateros 24
Even the premier gift store in San
Miguel has something for under 50 pesos.
Owner Patrice Wynne showed me a
number of items including this drink napkin to make all of your cocktail
parties authentically Mexican. Bring on the tequila!
Margarita
50 pesos
Hotel Sautto
Hernández MacĂas 59
The bartender's family has owned
this property for over 300 years. He's a lawyer and happens to mix the best
Margarita in town.
The surprise is that they use some
of the least expensive and oldest (1879) made tequila around - Orendain Tequila
Blanco.
So, after all of this, did I mention
that it's not only possible to get treats but also great eats for under 50
pesos?
Sandwich: 32 Pesos…homemade
of course.
Bolillos
4 pesos
El Maple +
Ham
10 pesos
Bonanza +
Cheese
8 pesos
La Cava +
Avocado
10 pesos
Mercado Ignacio Ramirez
...with plenty leftover for Round II
tomorrow.
Azteca Soup
50 pesos
Muro
Loreto 10B
As advertised, this soup is the best
in town. The high quality service adds to the overall experience.
Barbacoa
20 pesos
Family Rodriguez
El TianguisTuesday Market
The Rodriquez family does what every
chef in town would like to do...make fabulous food that is so affordable you
can order a second helping and still have change left over.
Carnitas
40 pesos
Bautista Brothers
El TianguisTuesday Market
I can't make carnitas for the same
price that the Bautista Brothers do.
You and a friend can share a loaded
plate and still get some to take home for under 50 pesos.
Secret? I get the ribs and suck on
the bones for that huge hit of extra flavor.
Jicima Taco
45 Pesos
La Azotea
Umaran 6
If you didn't get the message by
now, this delicious atypical taco is the best in town. I order mine with the
fried shrimp but it also comes with tuna or tofu.
Mixiotes
El Pato
40 pesos
Calzada de la Estacion 175
Mixiotes is a little bundle of lamb
that is cooked in the broth and has such a rich taste that even I wouldn’t try
to duplicate it…that is until I get a few episodes of cooking in an underground
pit under my belt… which will not be any time soon.
Just like my mother's pot roast,
it's true comfort food.
I've said it before: This is the
best meal in town.
Flautas
30 pesos
El Tucan
Hernando Macias #56
Fresh vegetables and local cheeses
after piled on after cooking them to perfection.
The art? Alex has 11 years of
practice as a grill chef back in Chicago.
Tortilla Soup
This is one of the least expensive
and easiest things to make.
You'll find this delicious dish on
many of the menu's in San Miguel though not always for under 50 pesos.
My advice: Make it at home. You can
change it up or leave it just the way it is. Either way, it's delicious!
1 tsp. canola oil
2 garlic cloves, minced
1 T. chili powder
2 tsp. ground cumin
4 c. chicken broth
2 c. cooked, chicken – both dark and
white meat from a rotisserie chicken
1 c. fresh corn
2 fresh tomatoes, sliced thin
1 fresh, whole green chili, sliced
thin
Juice of 1 fresh lime
1/2 c. baked tortilla chips
1/4 c. shredded Cheddar and Colby
Jack Mexican mix cheese
1/4 c. chopped fresh cilantro
1 c. diced, peeled avocado
Heat in a large saucepan. Add the
oil. Add garlic, chili powder and cumin. Cook one minute.
Add the next four ingredients; bring
to a boil.
Reduce heat and simmer for 5
minutes. Add lime juice and salt to taste.
Ladle into four bowls. Top with
chips, cheese, cilantro and avocado.
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