Wednesday, May 28, 2014
Pila Seca 16
This 3 week old restaurant deserves high praise for it's healthy food made from the freshest ingredients. I enjoyed:
Jitomate Mozzarella 38 pesos
Tomato, balsamic, mozzarella, basil, olive oil cold soup
Vietnamita Summer Roll 68 pesos
Noodles con salsa de cacahuate 52
Can't miss the bright yellow signs on the outside door. Delightful host and unique interiors.
I will make this a regular stop as healthy in San Miguel is tough to find.
Casa Chiquita Bed and Pizza
Casa Chiquita fired up their wood pizza oven and is now serving some of the best pizza here in San Miguel.
First time around, Sherry and I split a 95 peso Margarita pizza. It had pesto and peppers on it and was so good I decided to go back today.
There is only one row of seats along the window in front so unless you're doing take out, get there when they open.
I sat next to a delightful young couple from Aguascalientes.
This time around I had the Cipriani with Cheese, Beef Carpaccio, Arugula and Parmesan. This pizza was so fantastic, I brought it home for some friends to try. They loved it too.130 pesos.
The ingredients are so fresh and they always add a little something extra to the mix.
Finally, a great place to get your pizza fix inside the city limits.
Last Sunday of the month
Salon los Pinos, Salida a Queretaro #145
A treasure hunter's paradise...for good eats too!
Photo:The Tipsy Bartender
From The Tipsy Bartender: Creamy Margarita Popsicles
1 cup water
1 cup sweetened condensed milk
Squeeze lime. Reserve a few for top of popsicles.
Mix in tequila, water, OJ and sweetened condensed milk.
Pour on Dixie cups. Cut thick slice of lime and insert Popsicle stick through lime.
Place in cup.
Cut cup and sprinkle salt over top.
And what to my wandering eyes did appear?
Thank you La Europa.
Breakfast in bed – best way to start the morning
Love these San Miguel Cheap Eats:
This cute little Bed and Breakfast makes a thin like-I-like-it cheese and spinach omelet. 40 pesos.
Most breakfast items under 50 pesos.
Fresh made lemonade with mineral water. 15 pesos.
Calle Ancha de San Antonio
Wrapped in a banana leaf Chicken and Mole Oaxaca style tamale. 15 pesos.
Two of my friends who live to eat tamales give this a huge thumbs up.
Below Ten Ten Pie on Sterling Dickenson.
From Noon to 4PM
They serve up Chicago style Gyros and now a Chicago Style Hot Dogs. Can't believe I ate two!35 pesos each.
Tenorio Bakery Cafe
14 San Francisco
Their baked goods are limited to cookies and brownies but if you want a glass of beer, wine or a Michelada, at any time of the day - yes, even in the morning- this is the place to come.
I Love A Parade...
One thing I love about San Miguel: You never know when a party will come around the corner.
Margaritas To Go
Cutting paper-thin slices of meat...
When it's time to grill up bulgogi or throw together a Philly-style cheesesteak, associate food editor Kellie Evans of Saveur has a genius trick for cutting paper-thin slices of meat—just throw it in the freezer!
You Need Plastic wrap and a boneless steak (we prefer grass-fed)
Tightly wrap the steak in plastic wrap, and freeze it for 20 minutes—just until it firms up.
Remove meat from the freezer, slice against the grain, and cook it however you like.
Guy Fieri weighs in on the biggest grilling mistakes...
The most common problem is not cooking with enough fire or cooking over coals that haven’t established themselves. But using lighter fluid, I think, is the biggest mistake people make. You don’t want it in your food. Get some real charcoal, something that’s got wood in it, and none of that self-lighting stuff. Then use a charcoal chimney starter. It’s the greatest thing ever. You load your paper in the bottom, put your favorite type of charcoal on the top, and light.
Bananas Foster Milkshake
From Thoroughly Modern Milkshakes
1 1/2 tablespoons unsalted butter
1 large banana, sliced
3 tablespoons light brown sugar
1/4 cup dark rum
pinch of ground cinnamon
1/2 cup cold whole or lowfat milk
8 medium scoops French Vanilla ice cream, softened until just melty at the edges
For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes.
Add 3 tablespoons (1½ ounces) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites.
Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
For the shake: Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up.
With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
Pour into a chilled glass or glasses, and serve at once.
From Hispanic Kitchen
2 cups red wine
1 cup frozen fruit (peaches, cherries, strawberries, or mango)
1 cup ice
2 tablespoons lime juice
2 tablespoons fruit liqueur
Pour the wine in a blender and add everything else on top of it.
Blend until smooth and foamy.
Drink it now, or put it in the freezer for 10 minutes to get slushier.
Frozen-milk cubes will change your morning. Milk that's been frozen does not lose any of its nutritional value—which is why smoothie enthusiasts pour milk they know they may not finish before it goes bad into ice cube trays. Then, they pop a few blocks out and add them to a blender with fruit; the frozen milk keeps the smoothie cold and thickens it nicely.
Green City Farmers Market
Ice Cream after a Memorial Day Dinner
The Comeback Kid...
Warren Hardy had a conversation recently with one of the young newcomers to San Miguel who said this: "You boomers are coming here to die. We're coming here to live."
Warren responded, "No, you're coming here to work. We're coming here to play."
From the Smithsonian: Margaritas:
In the 70's, the margarita surpassed the martini as the most popular American cocktail and salsa surpassed ketchup as the most-used American condiment. Today, Mexican cuisine, in all its modified, regionalized, commercialized, and even highly processed varieties, has become as American as apple pie.
Mariano Martinez, a young Texas entrepreneur, and his frozen margarita machine were at the crossroads of that revolution. The margarita was first made on the California-Mexican border, and became associated with the service of Mexican food, particularly, with one of its variants, Tex-Mex, a regional cuisine that became popular all across the United States.
In 1971, Martinez adapted a soft serve ice cream machine to create the world's first frozen margarita machine for his new Dallas restaurant, Mariano's Mexican Cuisine. With their blenders hard-pressed to produce a consistent mix for the newly popular drink they made from Mariano's father's recipe, his bartenders were in rebellion. Then came inspiration in the form of a Slurpee machine at a 7-Eleven, a machine invented in Dallas in 1960 to make carbonated beverages slushy enough to drink through a straw. The soft-serve ice cream machine that Martinez adapted to serve his special drink was such a success that, according to Martinez, "it brought bars in Tex-Mex restaurants front and center. People came to Mariano's for that frozen margarita out of the machine.
" Never patented, many versions of the frozen margarita machine subsequently came into the market. After 34 years of blending lime juice, tequila, ice, and sugar for enthusiastic customers, the world's first frozen margarita machine was retired to the Smithsonian.
Capella Ixtapa - Heaven on Earth!
Posted by Susan York at 8:12 AM