July 1, 2012

Adan Opens News Sports Bar

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Debra Triplett's Casa Cooking

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Page 5 Homes and Living

10 Countries Where Retirees Live Large

Jason Notte - TheStreet.com
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Puerto Vallarta, Mexico is one of the world's top retirement havens. It's easily accessed from the US, and is home to one of the largest communities of foreign retirees anywhere. (Video Diva Productions)

New York, NY - Retirement in the United States is nice and all, until they ask you to actually pay for stuff.

When retirees' nest eggs are a finite and dwindling resource, rising local and federal taxes can put even the staunchest, flag-draped patriotism to the test. If retirees are willing to leave the states behind, the savings can be substantial.

The folks at International Living crunched the numbers and looked at the price of simple staples, assimilation and staying in touch with family left behind. The following countries scored high marks not only for their inexpensive living, but for overall friendliness toward American retirees:

Panama

A retiree has it pretty sweet in Panama, where a program commonly known as pensionado help retirees settle in quickly. International Living says retirees can live like kings here for $1,500 to $2,000 a month and score apartments for less than $500 a month or buy waterfront condos for less than $200,000. Pensionado, meanwhile, gives users 15% off fast food, 15% off at hospitals and clinics, 20% off professional services used in Panama, 25% off the price of food eaten in a sit-down restaurant; 25% off domestic flights on Copa Airlines, a 30% discount on public transport and 50% off movies, theater tickets and sporting events. There's no age limit for the service, either, so help yourself.

Mexico

Considering the tensions over the state of Mexico/U.S. immigration law, it's at the very least amusing to consider American workers streaming south to chase their retirement dreams. But great homes on Mexico's Caribbean coast go for less than $170,000 while places such as Lake Chapala are home to dozens of expat communities. It's not such a bad place for snowbirds, either. It's the only retirement destination on this list withing driving distance, and retirees can rent out their properties in the off months to cover costs.

Malaysia

The country's My Second Home retirement benefits program for all foreigners is a great draw, but so is the quality Internet access, cellphone coverage and roads. It also helps that it's dirt cheap. A sea-view apartment with a pool and gym on Penang Island goes for $1,000 a month, and big-budget movies usually premiere here, are shown in English and go for about $4. Oh, and there's plenty of English being spoken as well.

Colombia

Medellin has a notorious reputation among Americans who know it mostly for its drug-laden past, but that hasn't prevented a huge expat population from springing up within city limits. Medellin's El Poblado district has Japanese, French, seafood and Italian restaurants within a block of each other. Its health care system ranks atop any other stop on this list, while the cost of everything from housing to entertainment are a great fit for a fixed income.

New Zealand

The English speaking certainly helps, but so do the winters that come during an American summer. That's some pretty costly snowbirding, so maybe the proliferation and low cost of every day amenities as well as more frivolous items should be seen as long-term investments. New Zealand's reputation for healthy living and near-absent pollution should also appeal to those who want to extend retirement as long as possible.

Nicaragua

A visit to the doctor is $15. Overall health care can cost as much as 60% less than the U.S., while U.S.-trained doctors speak English and will make house calls. A huge expat population in the colonial city of Granada spends about around $1,200 a month to live there, considering a small house can be $500 to $1,000 a month to rent. The best steak dinner in town runs about $13, while regular meals go for half that and "local meals" are $2 to $3. Local beer, meanwhile, runs between 75 cents and $1.50. This makes Florida's cost of living look like Manhattan's.

Spain

Wait, the same Spain that just dodged a bailout and is still dealing with crushing debt? Yep, that's the one, but austerity measures haven't bitten into the best of what Spain has to offer. This is by no means the cheapest option on the list and, in fact, has the most expensive real estate of any country listed. That said, it's really easy to fit in, with near-ubiquitous English, three-course meals for less than $20 and modern infrastructure that places high value on convenient, punctual rail service. Combine that with teeming culture and tons of ways to pass the time and Spain can be a great fit for retirees who've already weathered a shaky economy.

Thailand

About $500 a month is enough to score a nice new home just about anywhere in Thailand. One of International Living's contributors pays just $222 a month for a beachside bungalow with air conditioning, hot water, Wi-Fi and a refrigerator. Altogether, the cost of living in Thailand sets retirees back only about $1,000 a month while giving them great amenities and vibrant cultural and entertainment options. Bangkok still gets pretty wild, but loads of expats and lots of English speakers help ease the transition.

Honduras

The benefits offered to retirees beyond the three-hour flights back to see the kids are fairly substantial, especially considering that expats living on beachfront property can do well here on less than $1,500 a month. The scuba diving, fishing, sailing, kayaking, snorkeling and surfing are lovely too. But even Honduras can't top the last entry on our list:

Ecuador

This basically is Florida or Arizona for the expat community. The country's retirement benefits package includes 50% off transportation, utility bills, international round-trip flights originating in Ecuador and tickets for cultural and sporting events. Foreigners can also enroll in Ecuador's Social Security medical program for $57 a month. Those over 65 also pay lower income tax. Penthouse suites and beachfront condos go for $50,000, while beachfront rentals hover around $500 a month. A retiree's entire cost of living rounds out to roughly $800 to $1,500 a month, and the neighbors more often than not are either A) other expats or B) English-speaking locals. We'll warn that this isn't exactly undiscovered country among retirees, but it's several steps up from the costly retirement kennels and golf carts of more costly American hot spots.

Papaya – Yummy Powerhouse

by Dorothy Bell

Christopher Columbus called the Papaya the “Fruit of the Angels” for its refreshing taste, nutritional qualities and health benefits.

Originating in southern Mexico – particularly Chiapas and Veracruz - and parts of Central America, this powerhouse fruit is now cultivated throughout the tropical world. In Mexico, lucky us, you can find delicious papaya sold from roadside stands on the coast and in every market and supermarket in the nation.

This versatile plant is used for many different purposes. The fruit is consumed as food as well as used as a tenderizer for meats. The seeds are used as a healthy condiment to replace pepper. The skin and fruit are used as a suave and dressing for wounds, burns and getting rid of age spots. The stem and bark is used in the production of natural ropes.

The fruit is also used in traditional medicines and the cosmetic industry.

Click here to read the entire story on papaya and its benefits

Debra Triplett

Tropical Cooking

Debra Triplett is a major contributor to the Jaltemba Sol. Her recipes and hints are a regular feature on page 5 Home and Living. She and her husband operate the delightful Casa de los Pelicanos Bed and Breakfast in Rincon de Guayabitos. Two years ago she decided to open her doors to locals who share her vision for great hospitality and foods and started Casa Cooking lessons.

In the summer when it is too hot to cook inside....It is all about Grilling the Burger at our house!

I keep it interesting by using different ingredients!

Here are a few of my favorites!

SHRIMP BURGER:

Ingredients:

1 1/2 lb cooked shrimp (peeled)

1 1/2 cup bread crumbs

1/4 cup diced green onion

3 tbls cilantro - chopped

3 tbls mayonaise

1 tbls dijon mustard

1 tsp celery salt

1 tsp cider vinegar

2 eggs beaten

zest of one lime

Oil to cook with

Combine all ingredients and form into patties. Heat oil and cook each side about 3 minutes. Serve on buns with Tartar Sauce. If you typically like ketsup on a burger try this with cocktail sauce.

CHICKEN CHILI BURGER

Ingredients:

1 lb ground chicken

1/2 cup drained red kidney beans (slightly smashed)

1 small onion (diced)

1 tbls hot sauce

1 chipotle pepper in adobe

1 clove garlic (minced)

juice of one lime

bread crumbs

Blend chipotle pepper and lime juice together

Add to Ground Chicken and mix, add onion, hot sauce, garlic, mix together, add kidney beans. If necessary add bread crumbs. Mix together and form patties. Grill over medium heat.

TOP SIRLOIN BURGER

Ingredients:

1 lb ground top sirloin

1/2 cup cooked bacon (crumbled)

1/4 cup bbq sauce

1 1/2 tbls steak seasoning (I like montreal)

1 jalapeno (diced)

1 onion (diced)

1 smalll red pepper (diced)

Avocado

Mango (grilled)

Form into patties and Grill on medium heat. Slice the Mango and grill for a few minutes each side. Serve on Bun with Avocado and Mango and your favorite burger condiments.

FROM NEW ZEALAND TO CHACALA WITH LOVE

Aventura at the bay

ELIZABETH LATHAM

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FAIRFAX NZ

WORLD'S YOUR OYSTER: The sea yields a rich bounty at Chacala.

As the sun comes up in Chacala Bay, Nayarit, Mexico, the fishermen are already out seeking the catch of the day. Such bounty in the sea: prawns, octopus, lobster, red snapper, oysters and a myriad of other fish caught in abundance.

At the end of the bay is the wharf where the fishermen return with their catch and the local people gather to buy their daily fish direct from the fishermen's crates or from the small factory just below the cliff face.

This gorgeous bay on the Pacific Coast, about an hour north of Puerto Vallarta, is a true Mexican scene, a far cry from the international tourist centers that dot both coastlines of this vast country.

Click here to read the entire story

Debra Triplett

Tropical Cooking

Debra will be sharing some recipes for outdoor and grill cooking

STEAK AND POTATO SALAD

6 med., thin skin potatoes---- red?

2 med. size carrots

Marinated steak (1 to 2 lbs sirloin or rib eye)

Garlic Sauce

1 each red and green bell pepper

1 head (about ½ lb.) Romaine lettuce

(coarse leaves discarded) rinsed and crisped

¼ cup finely diced red onion

Salt

Pepper

Parmesan cheese--- shredded (place on table)

Scrub potatoes well, place in pot, cover with water and lid and bring to boil. Reduce heat and simmer until potatoes are tender when pierced (not soggy) about 20 min.. Remove with slotted spoon and cool...save water.

Meanwhile, peel and thinly slice carrots on diagonal. Bring water back to a boil and add carrots cook until just tender (about 5mins.) Drain and let cool. If made ahead cover and chill until next day.

Lift steak from marinade and discard liquid. Place steak on grill and cook. If made ahead, cover and chill.

Peel potatoes and cut into ½ inch cubes……..In bowl mix ½ of the garlic sauce with the potatoes.

Thinly slice meat, thinly slice red and green peppers. Line large shallow dish with lettuce leaves. Tear remaining lettuce into bite size pieces, put in a bowl. Mound carrots, potatoes, peppers next to meat. Either mound the onions and/or sprinkle over the potatoes. Use the lettuces leaves that are left for the plates.

Marinade

½ cup red wine vinegar

¼ cup each olive oil and soy sauce Place all together and put meat and marinade into large zip bag and chill at least 30 mins., or overnight. Rotate several times.

Garlic Sauce

Smoothly stir together ¼ cup red wine vinegar, 2 tlbs sugar, 2 teaspoon minced or pressed garlic and ¾ cup mayonnaise. Cover and chill…makes one cup……I double this recipe to make 2 cups. Place the garlic sauce in a small pitcher for diners to pour over their food.

Geraniums: Workhorse of Hot Weather Gardening

If you’re looking for vibrant color and low maintenance in a sunny garden, the common geranium is perfect. A perennial bloomer in a subtropical climate, or an annual in latitudes that have cold winters, the ubiquitous geranium can be relied on to provide continuous blooms in a wide range of bright colors. Geraniums compliment every type of plant from palms to roses, and thrive in containers or in the ground. The blooms last for weeks on the plant or as cut flowers in water. Besides being drought tolerant, geraniums resist insects and deer. The beautiful geranium gives so much but requires so little care it is a must have for savvy gardeners.

Versatile Plant: Geraniums make popular bedding plants in the garden but they’re also commonly grown indoors or outside in hanging baskets. Once established, geraniums require little care. Space plants about 8-12 inches apart and plant at the same depth as their original planting pots. Mulching the plants is also recommended to help retain moisture. When watering outdoor plants, it’s best to avoid overhead irrigation, as this can lead to pests or disease issues. Geraniums are drought tolerant plants and they do not like too much water. They prefer full sun and a well-drained, moderately rich soil. They can handle partial shade, but become more prone to mildew if kept damp. Geraniums are not particular about soil pH, but a neutral to slightly acid soil is ideal. (5.8 - 7.0)

Click here to read the entire story

High Speed Beauty: Hummingbirds

Besides enjoying the color, fragrance, and texture of a year round tropical flower garden, another benefit is watching the wildlife it attracts. One of my favorites is the tiny hummingbird. Some years I see multiple species, but for the last few months I’ve only had the Cinnamon hummingbird visiting. One reason for this is that all hummingbirds are quite pugnacious and territorial-clearly the diminutive Cinnamon has claimed my garden and driven off other species.

Tiny, aggressive, and jewel-like, hummingbirds are pretty easy to attract to a garden and fun to watch. Hummingbirds are for the most part antisocial. In fact, these feisty little birds participate in high-speed chases when other hummingbirds are around to defend their feeding grounds. Hummingbirds do not need the help of other hummingbirds, either to locate food or fend off predators. Other hummingbirds are competitors for the flower nectar upon which they thrive. Even the potential help that a male might provide a female does not outweigh the burden of having a male around competing for food. The male and female hummingbirds do not form a pair-bond after mating and the female is left to care for eggs and chicks alone.

What is all this fighting about? These smallest birds in the world consume half their body weight in sugar each day. Hummingbirds are very small birds with a high metabolism. Since a great deal of energy is spent flying, they must feed almost constantly. Plants take time to secrete nectar into their flowers. In an ideal world, hummingbirds should time their visits to flowers to take advantage of a full load of nectar. But if they wait to feed at a flower, they risk having other hummers beat them to the meal. It is therefore worth the effort for hummingbirds to chase away competitors so they have access and control of their favorite flowers.

Click here to read entire story

Piñatas

Present in virtually all of Mexican family celebrations, the piñata is a cornerstone to Mexican children’s parties. You just don’t have party involving children if you don’t have a piñata.

Piñatas have an interesting history and have morphed from both European and aboriginal cultures. In Europe piñatas likely made their way from China. Marco Polo discovered a cultural event with the Chinese hitting decorated paper mache animal with colorful sticks. When broken, seeds were exposed and the remains burned and buried for good luck.

This celebration became part of the 14th century lent celebration in Europe. The shape of the piñata was originally shaped like a pineapple. ‘Piñata Sunday’ is the first Sunday in lent and in Spain there was a fiesta known as the ‘Dance of the Piñata’.

In Mexico a similar tradition took place for both the Aztec and Mayan cultures. The Aztec priests placed a decorated clay pot on a pole to celebrate the birthday of the God “Huitilopochtli” – God of war, sun, and human sacrifice. The pot was broken with a club or stick and the stuffing was and offering to the God. Similarly the Mayans made a game of this and suspended the pot and hit it while blindfolded.

The missionaries untied these customs to convert the native populations to Christianity and promoted piñatas at parties and fiestas. The 7 points on the traditional piñata represent the seven deadly sins - greed, gluttony, sloth, pride, envy, wrath and lust and taught the virtues of the catechism.

The blindfolded represents faith which must be blind. Often the crowd will spin the participant who is the leading force against evil, around thirty three times to represent the life of Christ. Other biblical symbols and lessons include: Looking to the heavens for the prize. virtue over evil, just rewards, charity and shared divine blessing, justification of faith.

The religious connotation of the piñata is largely lost and only the game of fun has survived.

Hit, hit, hit.
Don’t lose your aim,
Because if you lose, you lose the road.
This piñata is much manna, only contains oranges and sugar cane.”

Today Piñatas can be found in every market. While traditional ball with the seven sins points still exist, popular piñatas include a cast of cartoon characters. Marvel Comics recently complained about copywrite infringement with piñatas based on their characters and many market piñata sellers were closed in Mexico City. However, Batman, Spiderman, Snow white still sell strong throughout the country as do political and sexually oriented piñatas

Pluck your Passion: Indigenous Uses of Passionflower

Leslie Korn, PhD, MPH - BanderasNews.com

Puerto Vallarta, Mexico - Traditional indigenous uses of passionflower include its use for dysentery (diarrhea with stomachache), neuralgia (aching nerves), painful menstrual cycles, heart palpitations, mental fatigue, and high blood pressure.

Locally, people make a tea to relax or to sleep by gently simmering a handful of passionflower leaves and flowers in 4 cups of water for 15 minutes. Strain the mixture and drink hot.

The dried aerial parts of passionflower (Passiflora incarnata) are a sedative. They are effective for tension, the nerves, and insomnia. An infusion (tea) made from the branches, leaves, and flowers acts as a sedative due to the presence of the alkaloid harmaline. An extract containing passionflower and hawthorn has been studied as a possible treatment for shortness of breath and difficulty exercising in patients with congestive heart failure.

Did you know that when the Spanish arrived in Mexico they named the plant "Passion flower" because the flower reminded them of the passion of Christ?

The crown of the flower represents Christ's crown of thorns, the 5 sepals and 5 petals represent 10 of the 12 disciples (Peter & Judas are not represented) and other parts of the plant represent the marks from the nails and his other wounds.

Recipe: Hot Passion Fruit Sauce for Yogurt, French Toast, or Pancakes

Ingredients:
2 apples
6 passionfruit (fruit pulp and seeds)
1/4 cup water
2 bananas
1 tablespoon honey
2 oranges
1/4 cup of crushed pecans

Cut the apples, bananas, and oranges into small pieces.

Put into a saucepan with the water and gently simmer until the fruit begins to liquefy.

Do not boil the mixture! After ten minutes, add the passion fruit in and cook for another 3 minutes. Turn off the heat and add the tablespoon of honey.

Serve hot over yogurt, or freshly cooked French toast or pancakes. Garnish with pecans.

This recipe is appropriate for people with diabetes when the honey is omitted.

Cliff, The Wine Guy on:

Pinot Noir

Most often associated with the Burgundy Districts of France, Pinot Noir is considered to be a finicky grape, very particular about climate and soil types. These factors lead to a somewhat limited production that often translates to higher cost.

The wine while red, is of a lighter color than most reds. Pinot is much lower in tannin and of a lighter body than a Cabernet or Merlot making it a good choice for those just starting to explore red wines.
Pinot typically has a very fruity (think berries) flavor and aroma and smooth, silky mouth feel. Pinot Noir is not noted for ageing well due to its lighter body and lower tannin content and is at its prime between 3 to 8 years.

Pinot Noir is likely the most versatile red wine and will pair well with most any meal making it an excellent wine to keep on hand.

While not a wildly popular wine here in Mexico, La Bodega keeps a few selections of Pinot Noir in stock.

Debra Triplett

Tropical Cooking

After a season of over indulgence...I am cooking lite....Here is a great soup using the Lemon grass that grows wild in this area and the Shrimp that is very flavorful, low in fat and abundent in this area.......

Simple Thai-style Lemongrass Shrimp Soup. Photo by Baby Kato

Camarón(Shrimp) Lemongrass Soup:

Serves 6:

Ingredients:

10 cups Chicken Broth

12 thin slices of ginger

3 stalks lemongrass, smashed and cut into strips

3 tablespoons hot chili paste

6 tablespoons fish sauce

12 tablespoons fresh lime juice

6 small onions (shallots if available)

3 roma tomatoes, chopped

1 cup sliced mushrooms

1 1/2 cup box choy (can substitute spinach, chard or cabbage)

1 cup thinly sliced carrot

cilantro (for garnish)

6 green onions, chopped

Directions:

Bring chicken stock, ginger, lemon grass and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, onions, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium low and simmer until the vegetables are tender. Top with cilantro and green onion.

Beautiful Coastal Gardens: The Best Salt-Tolerant Plants

©Tara A. Spears

A friend was recently venting her frustration with gardening, “These plants were just gorgeous when I bought them at the Thursday market, but a week after I planted them in the ground, the plants were shriveled and ugly. I am just not a gardener!” I encouraged her to not give up gardening but to remember the cardinal rule for selecting plants: always consider the ‘big four’ growing needs of the plant: the preferred soil composition, the amount of sun required, nighttime temperature tolerance, and the amount of water needed. Match the plant with its preferred conditions and it will thrive.

In training to become a master gardener, the course begins with learning about soil composition. In fact, all US county master gardener centers offer free soil testing. Knowing the makeup of your soil guides your plant selection and leads to how to amend the soil to make it more suitable for growing healthy plants and trees. Soil composition is one reason why a particular geographic area has native grass as opposed to pine forests, etc. It is also why there is such a variance in the types of commercial potted soil sold. The chemical makeup of a given soil is often the most important determining factor of whether a plant will flourish or struggle, or even of if it will grow at all. Salt content in soil is one consideration that can significantly affect plant growth, as salt primarily affects the way plants absorb moisture from soil. In excessively saline soils (such as in our coastal region,) it takes more energy for the plant to absorb the same amount of water than moisture uptake would require in non-saline soils. Because the energy the plant uses to absorb the water is diverted away from building new growth on the plant, soil salinity often becomes apparent as stunted new growth, leaf wilting and similar symptoms. Some plants that have a particular sensitivity can suffer a toxic reaction in saline soils.

Click here to read more

Mexican RV Insurance Online

When traveling into Mexico with your RV, Travel Trailer or 5th Wheel there are a few things you should be aware of regarding insurance for Mexico to ensure you have a pleasant experience.

Purchase
& Print Your Mexico RV Insurance Policy Now!

Flexibility of your Mexican RV Insurance

With Mexpro® you have the ability to purchase the Mexican RV Insurance online that best suits your needs. We offer policies on a daily basis or in six month or annual terms. Price is primarily based on these factors:

Number of days in Mexico
Value of vehicle.
Liability Limits you choose for insurance.
Level of Travel, Legal and Roadside Assistance coverage you choose.
Option to purchase “Fixed Deductibles”.
Option to purchase Vandalism and Partial Theft coverage.

Also,

All Repairs and Claims can be settled in USA or Canada.
Caravan Discounts are available, call us to inquire.

You have the option to purchase Mexico insurance directly online or by calling in to our team of licensed Recreation Vehicle insurance professionals who can assist you over the phone.

Mexico 5th Wheel & Travel Trailer Insurance Pricing

If your recreation vehicle, motor home or travel trailer has a high value, your insurance premium may become rather expensive. You may want to check with your US insurance carrier about extending coverage for physical damage into Mexico. If your current insurer does not have insurance coverage for physical damage in Mexico, call our office or visit our sister site www.rvinsurancepro.com - RV Insurance USA and Mexico. We can provide you with numerous options from US Insurers who extend physical damage insurance coverage for Mexico for a very low premium. This option can translate into savings that can reach thousands of dollars off your RV insurance in Mexico!

Click here to read more information

How to Summer Proof Your Winter Home in the tropics

Laura Gelezunas - RonMorgan.net
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Puerto Vallarta, Mexico - Snowbirds will soon be packing up and heading to destinations north of the Mexican border for the hot and humid summer season. This is an annual ritual for some, but for many the process is a new one - and now is the time to make sure your home or condominium in Puerto Vallarta, Mexico will remain sound and secure while you are away.

Summer temperatures in the Banderas Bay region average around 94 degrees, and with very high humidity this creates an intense environment for a myriad of property issues that warrant some extra precautions. It is a good idea to get your villa or condo prepped to avoid harrowing consequences due to inadequate planning upon your return.

Don't wait until the last minute to get ready for the annual migration, you should give yourself one to two weeks to properly prepare and Summer proof your winter home.

Here's a checklist of things to consider before leaving your Bay of Banderas home for the summer. All these suggestions may be used or just a few of them. Some people do everything right and still return to storm or water damage. You really cannot control Mother Nature.

Click here to read the entire story

Cliff, The Wine Guy on:

CABERNET SAUVIGNON

Cabernet Sauvignon (Cab for short) earned its prominence and popularity due to the renowned red wines of the Bordeau Region of France. Interestingly, while the Cabernet Sauvignon grape is an important constituent of French Bordeau’s most wine of that region is actually an artful blend of Cab, Merlot, and Cab Franc.

Today the Cab grape is cultivated in most warmer climates of the world. Most notably, California and

Washington in the USA, Central Valleys of Chile, Argentina, Australia and South Africa.

Less expensive Cabs ($5.00 to $20.00 range) are normally fairly soft, medium bodied and very fruity (Black Currant). Due to the tannic nature of the Cab grape, these wines are usually blended with Merlot or Syrah. Both soften the wine and to make it “Market Ready” sooner.

Click here to read more

Five Sandwiches You Should Experience While In Mexico

Naomi Bishop - SeriousEats.com
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Mexican sandwiches have expanded to all sorts of fillings and techniques that leave some of our proud American sandwiches trailing in the evolutionary chain.

Mexico - Thinking the Mexican sandwich is limited to the widely known torta is like the medieval belief that the earth is flat. Not only is it dead wrong, there are whole other Dagwood worlds to explore out there.

Mexican sandwiches have expanded to all sorts of fillings and techniques that leave some of our proud American sandwiches trailing in the evolutionary chain. Here are five you should eat, and these are just the beginning.

The Torta

The torta is a popular Mexican sandwich which can be found at most any restaurant or street vendor in Mexico. The sandwich is built by slicing open an encased chorizo sausage (or your choice of meat), and emptying out the crumbled meat on the grill.

Click here to read the entire story

Researchers Announce the Development of the 'Eco-Tortilla'

GeoMexico.com
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Mexico City, Mexico - Mexican scientists continue to find ways to improve the humble tortilla, one of the essential components of Mexican cuisine and a major source of calcium for many Mexicans.

Two years ago, Geo-Mexico reported on researchers at the Autonomous Metropolitan University of Mexico (UAM), who had developed methods of reducing pollution from the making of corn tortillas.

This month, a press release from Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (Cinvestav) reveals that researchers have developed a way to reduce the amount of lime required in the making of tortillas, while enhancing their dietary value. This will further reduce the pollution and ecological footprint associated with tortilla making.

Researchers have developed "environmentally friendly tortillas" that are more nutritious, help prevent osteoporosis, slow the aging process and help fight obesity. A team led by Juan de Dios Figueroa Cárdenas, of Cinvestav’s unit in Queretaro (Central Mexico), developed an environmentally-friendly method to turn gourmet corn into tortillas that have a high nutritional content and double the shelf life, without increasing the price of the final product.

The current process used to make tortillas is "highly polluting" and "not very efficient," resulting in tortillas that "in many cases do not contain the fiber or calcium" people need. Given the importance of tortillas in the Mexican diet since pre-Columbian times, researchers worked on developing a process that "does not produce pollutants" and replaces lime, a corrosive substance, with salts and other ingredients in the cooking process.

The use of other salts retains the outer layers of corn kernels during cooking and preserves a large amount of nutrients that end up being lost in the existing process which generate an enormous amount of pollution and wasted water.

"The tortillas are also useful in fighting obesity (a huge problem in Mexico) because they contain double the fiber of a traditional tortilla," Figueroa Cárdenas said, adding that the tortilla's high calcium content will help prevent osteoporosis.

Introducing Cliff the Wine Guy From La Bodega Wines in Guayabitos

The Jaltemba Sol is pleased to announce a new regular feature to our Homes and Living Section. Cliff from La Bodega Wines and Spirits has kindly offered to share his knowledge with us every other week. Learn more about wines and what is available right here in Jaltemba Bay.

WINE TALK

with

Cliff the Wine Guy

From La Bodega Wines in Guayabitos

La Bodega Wines and Spirits are located on Sol Nuevo in Rincon de Guayabitos in the Equinoxio Disco Mall Go here to see their ad

The good folks that bring you the Jaltemba Sol have asked me to write a series of articles about wine.

In this, the first article I will talk about grapes and wine styles, in broad general terms.

In later columns I will talk about some specific wines and their attributes. You will note the liberal use of the terms “generally” and “typically” as with wine, exceptions are the rule.

Of the over 10,000 grape varieties there are only about 11 important whites and 12 important reds.

White:	Red:
Chardonnay	Cabernet Sauvignon
Riesling	Merlot
Sauvignon Blanc	Pinot Noir
Pinot Gris	Shrah
Chenin Blanc	Zinfandel
Albarno	Nebbiolo
Gewuztraminer	Sangiovese
Gruner Veltiner	Tempranillo
Muscat	Barbera
Pinot Blanc	Cabernet Franc
Semillon	Gamay
	Grenache

Of these varieties, seven are considered to be the classic or “noble” wine grapes and while they maybe cultivated in many areas of the world, they are generally associated with their place of origin or prominence.

Cabernet Sauvignon – Bordeaux F.

Shrah - Rhone Valley F.

Chenin Blanc – Loire Valley F.

Nebbiolo – Piedmont I.

Sangiovese – Tuscany I.

Chardonnay – Burgandy F.

Riesling – Mosel & Rheingau G.

Red wines are typically tannic (astringent) to varying degrees as they are fermented with the grape skins and pips in the must (fermenting juice). They can be A) Light bodied, low tannin with fruity flavors B) Medium bodied, more tannic less fruit flavors C) Full bodied, high tannin content with spicy flavors D) Powerful/heavy, very tannic, spicy/earthy flavors.

White wines are typically acidic in nature, with no tannin content (other than oaked Chardonnay). They are generally light bodied and crisp with little sweetness. White wine is usually categorized as A) Fresh, crisp, dry and light bodied B) Earthy, medium bodied, dry C) Aromatic, more intense flavors, less dry D) Rich/Oaky, very dry with strong oak flavors.

In the coming months we will talk about examples of each type of wine from regions around the world.

Solar Energy in Mexico Heats Up!

Puerto Vallarta, Mexico – While Mexico produces and exports solar panels and photo voltaic cells, the country has not previously explored using solar energy, a form of alternative energy, to generate electricity at home. However, this will soon be changing.

In light of depleting oil reserves, talk of solar energy in Mexico is heating up, as the nation examines the potential for drawing energy from the sun. According to National Autonomous University of Mexico (UNAM), the government will fund a project aimed at estimating Mexico’s potential for using solar energy, to see if the sun can fulfill its growing energy demands.

To carry out the research, personnel from UNAM will calibrate solar sensors installed at the Mexican meteorological service’s 133 automated weather-monitoring stations.

According to UNAM researcher Mauro German Valdes, setting the sensors to the same specifications will make it possible to recalculate the last decade’s worth of readings from the stations, thereby creating a central database.

“We will have systematized information from different parts of the country that will be useful for industry, physicists, architects and biologists, among others,” Valdes said.

Debra Triplett Goes Dipping

Debra Triplett is a major contributor to the Jaltemba Sol. Her recipes and hints are a regular feature on page 5 Home and Living. She and her husband operate the delightful Casa de los Pelicanos Bed and Breakfast in Rincon de Guayabitos. A year ago she decided to open her doors to locals who share her vision for great hospitality and foods and started Casa Cooking lessons. Sign up for Casa Cooking Lessons here

Garlic Lime Butter:
1 cup butter
1 tablespoon minced garlic
Juice of one small lime
Cilantro (about 1/4 cup) diced
pepper (pinch)
Melt butter in pan, add all the ingredients and simmer for 5 min.

Italian Olive Oil Dip: (good with bread)
1 cup olive oil
2 cloves garlic (minced)
Oregano (1 tsp)
Rosemary (1 tsp)
Basil (2 tablespoons) minced
Mix all together and let sit for 30 min.

Spicey Peanut Dip:
1/2 cup peanut butter
juice of 1 small Lime
1 clove garlic (minced)
2 tablespoons coconut milk
1 tablespoon soy sauce
Hot water as needed
Mix all together and add hot water as needed to help combine

Sweet/Spicey Dipping Sauce: (Great on Coconut Shrimp)
1/2 cup Orange marmalade
2 teaspoons Dijon Mustard
1 teaspoon horseradish
Mix all together and serve

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Grow Your Own Citrus: Easy Tropical Trees

Citrus trees are actually evergreen shrubs; retaining the majority of their leaves year-round as long as they are in frost-free regions. Indigenous to tropical climates that have abundant rainfall, high humidity, and no distinct seasons- with warm temperatures occurring throughout the year- citrus fruits have long been coveted as a source of vitamins besides for its taste. Although some citrus, mainly lemons and limes, can flower all year long, the majority of flower production occurs in late February through March. Interestingly, a mature citrus tree can produce hundreds of thousands of blossoms, yet two percent or less of these blossoms result in edible fruit. This heavy blossom production is nature’s way of assuring that insects, attracted by the tree's fragrance, pollinate the maximum number of flowers possible. Depending on the variety, a citrus tree is capable of producing anywhere from 1 to 1000 pounds of fruit per season. Maximum yields will vary according to variety, weather conditions, cultural care, age of tree, and many other factors. Fortunately, the fruit from citrus trees doesn't mature in the span of a few weeks as deciduous trees do. In fact, citrus trees generally hold their fruit for a three to four month time period after they are first considered palatable, thereby allowing harvesting to occur over a period of time without a loss of taste and nutrients.

If you wish to enjoy homegrown citrus, plant different varieties with different ripening periods to ensure fresh citrus for up to nine months a year. Some experts suggest that citrus fruits do not improve in flavor after they are picked. Others agree that an acid reduction and color change may occur and lead to a milder flavor if held a few days after they are picked. All agree that citrus should be allowed to ripen on the tree. In fact, if the fruit stays longer on the tree, it will get slightly sweeter and less acidic. Essentially, citrus are fully ripe when they have reached the color, size, and flavor as specified for their type. All types of citrus juice freezes quite well.

Citrus trees make nice specimen trees in the yard, thrive in pots, and the fragrance of their blossoms is an intoxicating patio enhancement. Once happily established, a citrus tree will reward you with years of abundance. You might find yourself with so many citrus fruits you'll be giving them to everyone you know! Growing a citrus tree isn't that hard as long as you provide the tree with the conditions it requires to flourish. Of all the citrus trees, limes are probably the most cold sensitive-they don't like temperatures below 50 degrees F/ 10 degrees C.

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Tropical Cooking with Debra Triplett - Casa Cooking

Mamey on display in a Mexican market It is the season for Mamey. The fruit that is shaped like an avocado (has a light brown cantaloupe texture skin) and is brighter than a Papaya inside. The texture is the cross between an avocado and a papaya.

Here is a unique dessert recipe:

For the Dessert: 6 - 8 servings

3 quarts milk

2 sticks cinnamon (each about 4 inches long....can find at Don Pedros)

4 cups of sugar

8 egg yolks, beaten

2 cups raw almonds, ground

2 mamey fruits

Garnish:

1/2 cup raw almonds, chopped

3 tablespoons sugar

1 1/2 tablespoons ground cinnamon

Bring teh milk and cinnamon to a boil in a saucepan, remove from heat, and let cool. Add sugar, and reheat, stirring constantly, until thickens to the consistency of a light custard. Renove from heat and slowly add to egg yolks,stirring constantly. Return to heat, stiruntil the bottom of the pan shows when mixture is pushed aside.

Add almonds, remove from hea, fold in mamey. Pour into serving bowl and refrigerate for 2 hours.

To serve: sprinkle almonds, sugar and cinnamon on top.

About Mameys

Mamey, or Pouteria sapota, is native to tropical areas of Mexico and Central America. It is in the same botanical family, sapotaceae, as the zapote, another popular winter fruit. In fact, it is often called mamey zapote or zapote colorado.

A typical mamey can weigh anything from a quarter to more than a half pound, with a large, lustrous black pit, or hueso, accounting for about ten percent of its weight. The skin of the pit peels away to reveal a yellow kernel underneath, the fruit's seed, which can easily be split in half lengthwise and carries a faint aroma of almonds.

The olfactory connection to almonds is due to the presence of cyanide, common in several kinds of fruit pits, although any toxicity is removed by boiling. In the region where we first encountered those roadside mameys, the pit is called pixtli and is boiled with herbs, smoked over a wood fire, and used to flavor mole. A fascinating description of how the pixtli is treated for use as an ingredient in enchiladas de pixtli is given by Diana Kennedy in My Mexico. (According to Mexican folk medicine, the grated pit also cures thinning hair, causing it to grow thick and curly, and the ashes of a roasted mamey pit heal sores.)

The mamey pit was used by the Aztecs in making chocolate drinks and is used today in Oaxaca in making tejate, the foamy cacao drink served at markets and fairs. This ancient beverage has not changed much since pre-Hispanic times, except that today it is sweet instead of chile flavored.

Aside from this intriguing culinary use of the pit, it is the flesh of the mamey that is used most frequently in Mexican kitchens. Its flavor and consistency (not too juicy, with an almost buttery texture) blend well with milk. When in season, mamey is a popular choice for licuados and ice cream. It also makes a delicious mousse and is a good choice for using in cake, cupcake, and muffin batter.

Mamey is a good choice nutritionally, with significant amounts of vitamins C, A and B6, and is a good source of iron, riboflavin, magnesium and copper.

When shopping for mameys, look for fruit that is firm or only slightly soft. Vendors will usually nick the fruit near the stem end to expose its color, which should be orange red and not green. Often the vendors will cut the fruit into a tulip shape to display its interior flesh. Mamey should be stored at room temperature, but if the fruit is softening before it will be used, it can be kept in the refrigerator for up to three days.

Mamey is usually available in Mexican markets during late winter and early spring.

lick the

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“Do You Know the Five Love Languages?”

by Allan Hardman

Dr. Gary Chapman published The Five Love Languages in 2004, and I am certain his insights have served thousands of couples. He offers us such a wonderful communication tool that I want to make sure you know about it and use the awareness of these different ways of expressing and receiving love in your relationships.

I share these ideas with many couples I counsel, because without them they sometimes are convinced the other is speaking a foreign language they cannot decode— and needs are not met, love offered is not received, and misunderstandings and disappointments can abound. If you are already familiar with these ideas, I hope you will be reminded about them and perhaps dig deeper into understanding how your love languages interact with those of others.

Dr. Chapman found five major ways or languages we use to express our love:

The first is Words of Affirmation. Some people offer compliments and praise as a way to say, “I care about you, I love you.” If you were praised as a child and it felt good, you may grow up to use the same praise to share your love with another.

Quality Time is another way you might share your love with a mate or lover. “I would really like to hang out with you this evening. Let’s turn off the TV and just talk.” Going for walks together, and other activities that encourage personal sharing and relating are “quality time.” Aggressive tennis competition would not qualify.

Giving and receiving Gifts is a language of love—but not everyone speaks it the same. A client remembered he learned to distrust presents and gift giving when he received his year’s supply of pajamas, socks, and underwear under the Christmas tree labeled “from Santa.”

Acts of Service is one of the five love languages. You might put gas in your mate’s car, take out the garbage, offer a back rub, or fix a special dinner.

Physical Touch can say, “I love you,” yet is probably the most charged and misunderstood of all the love languages.

Take a moment and think about how you like to be told you are loved. Is it with kind words, spending quality time, receiving a gift, being taken care with an act of service, or being touched? Then think about how you offer your love to others? Very often we share our love the same way we like to receive it—but may miss that our partner recognizes love through a totally different language.

A woman may know she is loved if her partner wants to spend quality time with her, but he is busy mowing the lawn and painting the house as his way of saying “I love you and care for you.” She might feel abandoned, and if she complains about it, he will think he’s unappreciated.

If you rejected the praise you received during childhood because you sensed it was manipulative or insincere, you might never use this way to share your affection with a partner, and not trust it when a partner praises you.

A man might buy a beautiful gift for his beloved, and be disappointed when she would rather simply be held or made love to. By tuning in to our partner’s love languages we can make sure our love is being heard. When we open to recognize the love in our partner’s language, we can receive what we might have previously missed.

Conscious relationships depend on conscious communication. I hope the Five Love Languages will help your communication of love.

The Five Love Languages

Dr. Gary Chapman

Northfield Publishing, October 2004

Allan Hardman is a relationship coach, author, teacher, and a Toltec Master, trained by Miguel Ruiz in the tradition of The Four Agreements. He is the author of The Everything Toltec Wisdom Book. For more articles and information, visit: www.joydancer.com. E-mail comments: allan@joydancer.com.

Stained Glass Artistry

by Dorothy Bell

I have asked Glassworks, of La Peñita to submit a picture weekly of one of their many works of art for the Sol's Home and Living Section.

This gorgeous piece is one meter wide by two meters high and features two fused glass fire flies attached to the stained glass making it three dimensional. It also features geode slices as the flower centers.

Designed and installed by Glassworks, of La Peñita. The company is owned and operated by Manuel (of Manuel and Friends, acoustical guitars) and Jo Lorimer (otherwise known as the "Glass Lady").

Glassworks offers a discount for customers who would like to order stained glass windows over the summer months!!! Contact us by email (beachbitchsanblas@yahoo.com) or call 327-274-3492 and they will come over and design your custom creation!!!

Tropical Cooking with Debra Triplett - Casa Cooking

Delicious Avocados! The Avocado, green goddess of the fruit world! Abundent here in Paradise!

Tips: Avocados are the perfect food! Very good for you! Eat, enjoy without guilt!

An avocado is ready for immediate use when it is firm but will yield with little pressure. If you plan to serve avocados in a few days, stock up on hard, and store at home. Place fruit in a plain paper bag and store at room temperature for 2 to 5 days or until ready to eat. To accelerate ripening, include an apple or banana with the avocados.

Ripe fruit can be stored in the refrigerator, uncut, for 2 to 3 days.

A few Delicious Recipes Using Avocados and the local Seafood and Vegetables! DELICIOUS!

CHILE-LIME GRILLED CAMERONES (SHIRMP) WITH AVOCADO COCKTAIL SAUCE:

24 jumbo camerones (about 1 ½ pounds)

3 tablespoons lime juice

2 tablespoons hot sauce

1 clove garlic, minced

½ teaspoon sea salt and little pepper

Lime wedges

Sour cream

Avocado Cocktail Sauce (see recipe to follow)

In Medium bow combine 4 chopped avocados with can diced tomatoes undrained, fresh cilantro (about ¼ cup, juice of one small lime, 1 tab horseradish, 1 tab Worcestershire sauce, s&p. Cover and chill for 2 to 6 hours.

1. Peel and devein shrimp, Place shrimp in a plastic bag set in a shallow dish. 2. For Marinade, in a bowl combine lime juice, hot sauce, and garlic. Pour marinade over shrimp. Seal bag and turn to coat shrimp. Marinade in refrigerator for 15 min – 1 hour. The longer you marinade the better the flavor. 3. Thread on skewers – leave a little room between each shrimp. 4. Grill until opaque. 5. To serve: Put Avocado Sauce in chilled glasses. Remove shrimp from skewers and place 3 to 5 shrimp in each glass. Garnish with lime. Top with Sour Cream.

DORADO (Mahi Mahi) WITH BLACK BEAN AND AVOCADO RELISH:

1 pound Dorado Fillets

Fresh snipped cilantro (about ¼ cup)…to your taste

2 tablespoons Mexican Oregano (fresh if available)

Shredded lime peel (about one small lime)

Juice of small lime

1 tablespoon olive oil

2 cloves garlic, minced

½ tsp pepper sauce

1 can black beans, rinsed and drained

1 medium avocado chopped

s&p

1. Combine cilantro, oregano, lime peel and juice, oil, garlic, and hot pepper sauce. For relish, in a medium bowl combine beans and avocado, stir in ½ of the cilantro mixture. Cover and chill. 2. Sprinkle fish with salt and pepper. Brush remaining cilantro mixture over fish. Grill. 3. To serve, arrange fillets on top of relish.

Solar Electric Systems Available on Vallarta's North Shores

Puerto Vallarta, Mexico - Many tourist brochures promote the Puerto Vallarta area by talking about the yearly average of 360 days of sun. A solar energy company which is located in Ajijic has decided to open up an office in the Northshore area to take advantage of that claim.

The company, eSun Energy, has served customers in the Lake Chapala and Ajijic area for over 12 years, installing over 100 solar electric systems.

Company owner, Jason Mills (who spells his name Jsun,) said he had been thinking of locating an office in this area for some time, because the area is underserved despite its solar energy potential, but only recently decided to take the plunge, thanks to several serious inquiries from potential clients in Bucerias.

"My company recently completed an installation on a house in Bucerias. The customer is very excited by the results and has encouraged me to expand into the area as soon as it was feasible," Mills says. "We want to move cautiously with this new business venture because the company and I personally focus on high quality products and installation and we don't want to jeopardize that in any way."

He explained that they just signed a lease for an office and warehouse here, and that now their most important job is to locate, train, and hire from the local area the necessary skilled technicians and sales staff needed before the company starts offering its service. The service also includes energy use analysis, conservation techniques, and sales of energy efficient products such as LED light bulbs.

The new office is located in El Faro Plaza, between Bucerias and Mezcales. A "soft opening" is being planned for mid-December with a "Solar Fiesta" gathering for invited guests, who have already expressed an interest in hearing more about the potential of reducing their CFE bills, through solar power and energy conservation.

Solar Energy in Mexico Heats Up

Mexico Today
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Puerto Vallarta, Mexico - While Mexico produces and exports solar panels and photo voltaic cells, the country has not previously explored using solar energy, a form of alternative energy, to generate electricity at home. However, this will soon be changing.

To carry out the research, personnel from UNAM will calibrate solar sensors installed at the Mexican meteorological service's 133 automated weather-monitoring stations.

According to UNAM researcher Mauro German Valdes, setting the sensors to the same specifications will make it possible to recalculate the last decade's worth of readings from the stations, thereby creating a central database.

"We will have systematized information from different parts of the country that will be useful for industry, physicists, architects and biologists, among others," Valdes said.

Casa Los Pelicanos Offers

A Special Series of Cooking Classes

Entitled Cooking the “BIG MEAL”

For Family & Friends

This special series of Cooking Classes is being taught by John W Spry

Go here for complete details

First Class Tuesday January 17

Debra's Casa Cooking!

Casa Cooking

The Sol drops into Debra Triplett's Birria Class to laughter, great food and one of Glen's famous Margaritas!

Debra Triplett is a major contributor to the Jaltemba Sol. Her recipes and hints are a regular feature on page 5 Home and Living. She and her husband operate the delightful Casa de los Pelicanos Bed and Breakfast in Rincon de Guayabitos. A year ago she decided to open her doors to locals who share her vision for great hospitality and foods and started Casa Cooking lessons. Sign up for Casa Cooking Lessons here

Debra Triplett’s Much Loved Casa Cooking Lessons start Series two this week (January 6) Be sure to sign up quickly! Classes include delicious side dish/es with take home recipes!

Cochito Chiapaneco

(Chiapas style Pork Roast)

I came across this recipe a few years ago and love to make it for Company and Special Occasions. The Pork Roasts are so delicious and available at the local Carnicerias!

Plan ahead for this meal. The Roast needs to be marinade 4 to 24 hours.

This recipe serves 6.

3 dried ancho chile peppes, stemmed and seeded

1 3 pound boneless pork shoulder roast

½ cup chopped onion

½ cup dry sherry (can be found at Popin grocery store)

¼ cup cider vinegar

4 cloves garlic

Salt and pepper

1 tsp paprika

½ tsp dried marjoram, crushed

½ tsp Mexican oregano

1/s tsp allspice

1. In a small bowl pour enough boiling water over the chili peppers to cover, let stand 20 mnutes or until soft. Drain

2. Pierce the roast all over, making ½ inch deep slits. Place in roasting pan

3. In a blender combine chile pepper, onion, sherry, vinegar and all spices.

4. Rub meat generously with the wet rub, making sure to rub it into the slits. Cover and chill for 4 to 24 hours.

5. Marinade the roast with the wet rub from the bottom of the pan before Roasting. Roast covered for 1 ½ hurs on 325 degrees. Remove foil and roast for 1 hour or until roast is tender.

Can be served with Mashed Garlic Potatos, Green Beans, Fruit Salad and Flan for Desert.

Tropical Cooking with Debra Triplett - Casa Cooking

Papaya-Pomegranate Guacamole

1 pomegranate

4 ripe avocados, seeded and peeled

1 cup chopped red onion

2 serrano chile peppers, seeded and chopped

¼ cup lime juice

¼ cup peeled, seeded and diced papaya

½ cup snipped cilantro

Sea salt

Remove seeds from pomegranate (Granada), set aside. In a large bowl use a fork or potato masher to coarsely mas avocados. Add red onion, chile peppers, and lime juice, mix well. Fold in pomegranate seeds, papaya, and cilantro. Season to taste with salt. Serve immediately or cover with plastic and can be stored in refrigerator up to 4 hours.

Makes 4 cups

Tropical Cooking with Debra Triplett - Casa Cooking

Chilis En Nogada!

This week we are cooking Chilis En Nogada! It is a commonly requested dish from the students taking the Cooking Classes. I want to share some fun information on this festive delicious dish. It is a great dish to serve in September, October and November because the fresh ingredients are available.

It is a Dish Commonly served around the Mexican Independence Day Holiday.

Mexico celebrates it's independence the entire month of September with parades, parties, and traditional food and drink. The Festive Dish during the weeks around the Independence Day holiday is "Chiles En Nogada". It is a Chili Poblano stuffed with picadillo and topped with a creamy walnut sauce and pomegranate seeds. The green of the Poblano Chili, the White of the Nogada Sauce and the Red of the Pomegranates dress up the plate to represent the Mexican Flag.

The dish originated out of Puebla and Mexico city. During August and September the village women can be seen sitting peeling off the brown skin from the walnut.

There are many different recipes for the picadillo filling. Betty (my partner) with Casa Cooking has perfected this fabulous Dish. Unfortunately, she does not have a written recipe - you have to come to the class to learn her secrets....however, you can find many recipes in cookbooks and on the internet! Try it while the Pomegranates (granadas) are available at the fresh produce markets!

Go to Casa Cooking to learn more about Debra's Cooking lessons

Tropical Cooking with Debra Triplett - Casa Cooking

TACOS

A Taco is the same as a sandwich but with the filling enclosed in a tortilla.

PESCADO: Fish. Tacos made with fish such as Dorado (Mahi Mahi).

AL CARBON: Marinated, Charbroiled Meat. Served in Four Tortillas with assorted toppings.

CARNITAS: (Pork) Braised bites of seasoned, well-marbled pork. Served in Corn Tortillas.

DORADOS: Tortillas are wrapped around a filling and fried. Also called Flautas or Taquitos.

BARBACOA (Barbecue): Shredded meat traditionally is streamed in a pit smoker until moist and smoky.

AL PASTOR: Pork and pineapple cooked on a vertical spit. The meat is carved off along with bits of pineapple.