27-FEB-2004
Lomo de Atún at Restaurante "Contramar"
Restaurante "Contramar", Avenida Durango, Colonia Condesa, Mexico City, D.F.
26-FEB-2004
Pescado A La Talla Sta María
Susie anticipates the delicious Pescado A La Talla, in the Restaurante Sta. María, outside of Toluca, Estado de México. This place is a fine dining spot, specializing in Pre Hispanic Cuisine, such as Gusanos de Maguey. It's also noteworthy for being directly across the road from a medium-security prison.
26-FEB-2004
Sopas de Sta María
El Restaurante "Santa María, que está afuera de Toluca, ubicado en frente de una penitenciaria. Las sopas, como lo demás de la comida, son ricas. Es un contraste muy irónico.
En la foto, en frente, una Sopa de Hongos. A lado izquierda, la "Sopa de Comadre", que allá consiste de caldo con elote y habas.
25-FEB-2004
Botanas al Restaurante "El Camino Real"
El Restaurante "Camino Real", en las afueras de Patzcuaro, Michoacan, esta' a un lado de una gasolinera PEMEX.
Su comida es deliciosa y abundante. Para empezar, un amigo ordeno' una bandeja de botanas "para picar".
Esta bandeja consisto de "charales" (pescaditos) fritos, guacamole, totopos, ensalada y salsa casera.
Proximademente vinieron nuestros sopas, platos fuertes y sopas.
Restaurante "El Camino Real", on the outskirts of Patzcuaro, Michoacan, is at the side of a PEMEX gas station.
At that unlikely location, the food is delicious and abundant. A friend ordered for us a large platter of botanas or appetizers, which consisted of tiny fried fish "charales", guacamole, crisp tortilla chips, salsa of the house and salad.
Next came our main courses, which were very generous in size.
04-FEB-2004
Marisquería Las Palmas; Camarones y Pulpos "Marineras"
03-FEB-2004
Ensaladas de El Vegetariano
Primeros cursos en el Restaurante "El Vegetariano", Centro, México.
Ensaladas de verduras con su aderezo de la casa; tambíen una canasta de panes integrales.
03-FEB-2004
Sopa de Germén El Vegetariano
05-FEB-2004
Huevos Sanborns
Breakfast in the coffee shop of Sanborn's Casa de Los Azulejos in México City.
One of the specialties is "Huevos Sanborn's", eggs baked in a cassserole in tomato-chile salsa, fresh chile poblano, cream and cheese.
¡Que rico!
03-FEB-2004
Pasteleria Ideal: Try to Choose!
One of Mexico City's excellent bakeries. This one is conveniently located 100 meters from our hotel.
28-FEB-2004
Pastel ChocoFlan de la Ideal
11-FEB-2004
Our server at La Cenaduría La Lupita
La Cenaduría La Lupita features exquisitely made Antojitos Regionales de Michoacán. Our waitress made it an even more pleasant evening.
11-FEB-2004
At table in La Cenaduría La Lupita; Morelia, Michoacán
Note the sweet, green tamales. The color is from a vegetable dye. Michoacán is noted for its tamales and related corn masa products, such as corundas, uchepos and the like.
23-FEB-2004
Patitas de Cerdo-a cold dish
"Pickled pig's feet", as served at La Cenaduría La Lupita. They are actually dressed with a light vinegar sauce, and topped with cooked cabbage and carrots, and served atop a crisp tostada de maíz.
Friends on the "Get Stuffed" Branch of the Lonelyplanet.com Thorn Tree (
http://www.thorntree.lonelypanet.com) inquired as to the drinks in the photo, Another Mexican friend, "Palindroma", replied as follows:
"those drinks in the Patitas de cerdo pic (looking yummy BTW), are tequila (in the round cognac-like cups) and in the shot glasses the green stuff is lime juice and the red stuff is sangrita. Sangrita is a mixture of very spicy and hot tomato juice prepared with salt, pepper, hot sauce, piquín chile, maggy sauce, etc.
When you order a tequila in a bar or restaurant in Mexico, they bring it with a shot of sangrita and a shot of lime juice. The full combo is commonly known as a "banderita" (little flag) because it has the colors of a Mexican flag (green, white and red). If you get just your cup of tequila you can ask the waiter or barman: "con banderita por favor", and then he'll bring the sangrita and lemmon shots.
BTW making a great sangrita is complicated. A good way to judge the quality of a bar, cantina or restaurant in Mexico is by testing the sangrita they serve. Barmans (cantineros) are judged mainly by their sangrita and their martinis. The best sangrita in the world BTW is served at the San Angel Inn restaurant in Mexico City."
23-FEB-2004
Plato Mixto at La Lupita
A "real" and "authentic" Moreliana version of the classic "Combo Plate"
This one consists of one tostada completa, two tacos dorados, and an enchilada.
19-FEB-2004
Tortitas de Nopales
On the recommendation of the Lonely Planet Guide—Mexico, we had la comida corrida at Comedor Económico "Las Rosas", near El Conservatorio de Las Rosas. There was a choice of entrees, and we went the vegetarian way, with nopailitos cut into strips, dipped in egg batter, fried, then covered with a light tomato-chile sauce. The complete meal, with frijoles, drink and tortillas, was less than $4 USD each. (This is in an elegant part of Morelia, a few blocks north and downhill from El Palacio de Clavijero,)
19-FEB-2004
Tortitas Nopales y Frijoles
07-FEB-2004
Carne Asada a la Feria.JPG
14-FEB-2004
Its a Whopper Morelia style