Archive for what to do in Cabo
¡Muchos saludos a todos!
Manuel and I had a fine summer filled with food and travel in southern Mexico and Guatemala. Four ladies joined us as we wound up our adventures with a personal tour of Oaxacan traditional markets, which will loom large in our memories. The best mole powders and pastes are made and sold all over Oaxaca City, and as usual we wound up eating our way through the Big Seven Moles of Oaxaca… and it occurred to me that I have never listed these for my foodie friends.
Plenty of people believe “mole” means “bad chocolate sauce”. As it turns out, mole is not a Spanish word at all–it’s Nahuatl, the language the Aztecs were speaking long before the Spanish showed up. Mole is the same word in Nahuatl as salsa in Spanish, which is to say that it means, simply, “sauce”. These great sauces developed fully during the early days of the Spanish occupation of Mexico, and Oaxaca is the epicenter of this great culinary tradition. There is some discussion and dispute as to just which moles make the cut, but the Big Seven generally runs something like this.
NUMBER ONE, first always, is Oaxacan Black Mole. This deepest and most complex delicacy virtually represents the Day of the Dead to the Oaxacan people, gracing many altars during this baroque celebration of death. It contains 30 or more ingredients which may include the regional Chilhuacle Negro (an endangered chile found only around Oaxaca City), mulato, Mexican pasilla, guajillo, and ancho chiles; a burnt tortilla, egg bread, plantain, onion, garlic, sesame, almonds, peanuts, avocado leaf, thyme, marjoram, black pepper, allspice, star anise and cloves. Flavors are balanced with salt and dark brown piloncillo, the first step in Mexican sugar making, usually molded into cones or bars. The preparation of this mole is elaborate, best passed down from cook to cook. It is sold as a spice paste which is melted into homemade chicken stock to serve with poached turkey or chicken, white rice and steamed vegetables.
NUMBER TWO is Amarillo (yellow) or Amarillito (little yellow), a very versatile mole which may be served as a stew with a variety of meats, and/or a combination of steamed chayote, green beans and potatoes and corn masa dumplings. It may contain the ancho, guajilllo, chilcostle and costeño amarillo chiles, as well as Roma tomatoes, onion, garlic, whole cumin seed, cloves, black pepper and toasted tortillas, fresh cilantro and hierba santa, a perfumed herb known as “root beer plant” in the north, as it contains the same fragrant oils used in making the stuff.
NUMBER THREE is Coloradito (light red) from Oaxaca’s Central Valleys. It is a thick , light, sweet sauce made from the chilcostle, guajillo, ancho and pasilla chiles; egg bread, Mexican rustic chocolate, Roma tomato, garlic, salt and dark sweet piloncillo. It may be served with chicken, pork or beef and steamed white rice, garnished with toasted sesame seeds.
FOUR – Verde, or green mole. This is a light, fresh, herbal sauce made with toasted pumpkin seeds, tomatillos, serrano chile, oregano, marjoram, thyme, cloves, allspice, onion, garlic and fresh epazote and hoja santa. Many people serve this mole with stewed white beans as well as light meats or seafood.
NUMBER FIVE is the rare, magical CHICHILO NEGRO made from the complex Chilhuacle Negro, the Mexican pasilla and mulato chiles; tiny tomatillos, red Romas, marjoram, black pepper, cloves and toasted tortillas.
NUMBER SIX is the controversial Manchamanteles (tablecloth stainer), a sweet, fruity mole served with pork and steamed rice for a colorful tropical banquet of a dish which may include fried plantains, ripe pineapple, sweet potatoes, apple, pear and peach along with the rare Chilhuacle Rojo chile of Oaxaca, and the ancho, guajillo, mulato and Mexican pasilla. Some cooks argue that this is really a stew, though the line is a thin one if you consider the Amarillo, Estofado and Almendrado.
In SEVENTH place is Mole Rojo made with the Chilhuacle Rojo, ancho (and perhaps the guajillo, pasilla and cascabel), plus sesame seed, almonds, Mexican rustic chocolate, garlic, onion and fresh epazote.
This spot is shared by Estofado de Pollo con Aceitunas (Stewed Chicken with Olives), which is pretty much the same as Pollo Almendrado (Almond Chicken). These delicious, elaborate stews are made and served with green olives, capers, toasted almonds and pickled jalapeño chiles.
I hope this list inspires you to go even unto Oaxaca City in search of the Big Seven!
In the wee hours of September 15th our beloved Cabo community sat peacefully within the eye of a monster–the most intense hurricane to make landfall on Baja Sur during the satellite era. The calm was not to last, as Odile hammered away at the southern tip of Baja accompanied by repeated shaking from quakes centered around San Felipe in Baja Norte registering from 4 to 5.2. Odile even spawned tornadoes I am told by friends who were there, hanging on for dear life as a real live monster created storms within storms…
A true tale of horror! I was spared the full trauma of the event as I breathlessly watched Odile’s progress through the window of my computer, high and dry with Manuel in Mexico City. It would be days before I knew the extent of the damage to Baja Sur, and to my beautiful kitchen.
I lost my second story roof to pressures equal to those of Florida’s Hurricane Andrew. I count myself lucky, because many hard working locals lost everything they own to what has been called the Odile Ordeal. Lots of concerned cooks who have adopted Cabo as their own community have contacted me to find out how I am, how Cabo is, and how they might help. There are many ways to support a disaster area, but I would say that without a doubt the most important thing people can do is to COME ON DOWN! Visit Cabo, and you are helping to rebuild in the most direct way possible.
Will I be cooking? You bet! My first scheduled class, appropriately making Comfort Foods, will take place on October 17th. Luckily I have a spare beautiful kitchen, and my plan is to keep on cooking downstairs as repairs go on overhead. Considering the quality of the people who support me I don’t think it will be long before we are all cooking in my new and improved kitchen upstairs!
Manuel and I have had wonderful adventures this summer visiting more of Mexico’s magical towns and cities. We spent a couple of weeks in Michoacán, which I have always been told is Mexico’s most beautiful state. It is indeed a very special place–the capital city of Morelia is a city of stone, perfectly proportioned architectural gems from the 16th century onward in all directions as far as the eye can see, centered around the fabulous iconic cathedral with its twin 70m towers… And the Lake Patzcuaro area of Day of the Dead fame is even more amazing than we had expected. I will reluctantly leave our travels to Michoacán, Puebla, Oaxaca, Tlaxcala and the Federal District for future articles, though I am posting like crazy on Trip Advisor to help travelers find their way to these incredible destinations.
My warmest greetings and deepest thanks to all of you who have been in touch. Your communication has meant more to me than words can express, and I look forward to this season of cooking with you all like never before! All reports from Cabo indicate that things have come together in record time to prepare for your visit. Manuel and I will be home on Sunday, lugging lots of wonderful freshly dried chiles and other goodies, ready to cook up a storm… in a good way, of course!
Special credit to Manuel for today’s photo. Nice shot!
¡Muchos saludos desde Cabo San Lucas!
I just got home from a serious chile buying expedition to South Central Mexico… sadly my little corner of the Mexican Republic is not blessed with traditional markets, but a short plane ride takes me straight into the heart of it all. These days we have domestic air carriers like Interjet and Volaris that make it easy and affordable to hop on over to Mexico City, Guadalajara and lots of other great destinations that DO shop the way they’ve done for over a thousand years!
La Merced is the largest retail market in Mexico City, which I would imagine puts it at the top of the heap nationally. It’s only about 13 blocks east of the Zocalo, the amazing public square in the Historical Center that is the cultural heart of the country. It’s named after its neighborhood, as well as the ancient monastery which previously occupied the sprawling space it inhabits. It is filled with life and color and smells and sights and sounds like no place else on the planet, well worth a visit if you are an adventurous traveler!
There are two metro stops for La Merced, including one that puts you right inside, immediately surrounding you with STUFF in surreal quantities, and the people hawking it are no less colorful. Anything you can imagine, and lots of things you never even thought of are sold at this great- great- great-grandaddy of Mexican markets, including a mind-boggling array of ladies young and old selling their own personal wares in this place where prostitution is the norm, serving local working class men including the many many truck drivers who have spare time between loads.
I was on the hunt for dried chiles, and was not disappointed. After passing through nopal cactus heaven where the air is overwhelmingly fresh, corn heaven where corn on and off the cob surrounds you on all sides, leaf heaven with dried and fresh corn husks for tamales and mixiotes, GIGANTIC sweet-smelling banana leaves in huge neat bundles for tamales, pibil and other good things… finally we came upon the chiles.
And what chiles! After passing a few initial stalls with puny, dried up specimens we came upon rows and rows of stalls displaying soft, flexible, shiny, overwhelmingly fragrant chiles in all shapes and sizes. I’m coming to the end of my season, so I only scored a couple of pounds of each (in their dried form, a pound is a bunch of chiles)–beautiful burgundy red anchos redolent of sun dried raisins for stuffing with cheese, meat mixtures, chorizo, potato and onion hash, or for making moles… shiny jewel red guajillos for salsas and soups, and even some long, midnight black Mexican pasillas with their rich, complex flavor, so fresh they brought tears to my eyes thinking of the pleasure of stuffing them with Menonite-made Chihuahua cheddar cheese and frying them golden in a tender egg batter….
So much to buy and so little space in the bags. Still, we had to get out of La Merced which meant passing through more indescribable quantities of STUFF, which of course had to include kitchen equipment… The first stall in the kitchen equipment area obviously had everything you could ever want or need to set up a commercial kitchen. I asked the friendly proprietor if she had molds for conchas, the Mexican sweet rolls with the seashell pattern cut into the streusel they’re topped with. Of course! Would you like that in stainless or tin? There’s a $10 peso difference in price–I went for the gusto, paying about $4.50 US for a beautiful stainless cutter with two patterns–cannot wait to bake! I have looked high and low for a concha cutter for years–naturally it’s the first thing you stumble over in La Merced.
And so much more… stainless steel pots and pans and skillets in every size and shape imaginable, commercial kitchen gear, utensils and lo! a fantastically beautiful array of COPPER comales! I had to have one! I suspect it will be wonderful for making tortillas, and sure looks good in the kitchen!
And of course, portable electric stone mills for grinding nixtamal for homemade, whole grain, stone ground corn tortillas. How ever will I get it back to Cabo? Stay tuned.
Don’t miss La Merced!
Muchos saludos y buen provecho,
I’ve been a baaaad blogger! I have a bunch of cheap excuses–last season was crazily, gloriously busy! I have acquired a new computer and new camera and because I was in the kitchen all the time I never figured out how to work them properly! I just got back from 9 weeks in south central Mexico… The bottom line is, it’s been a while since I have posted a proper article.
I am making use of WordPress’ amazing technology to repost this article on Mexico’s Comida Corrida not just because I haven’t put together a new article (which admittedly I haven’t) but also because I am putting together a new class entitled, rather pithily I think, COMIDA CORRIDA! In my travels through southern Mexico this summer I was again bowled over by the availability, price and quality of this amazing culinary phenomenon. Here’s your homework–read up prior to taking the class this season! As ever, BUEN PROVECHO!
The gastronomic phenomenon of an inexpensive, three course, fixed price meal comes alive during the afternoon lunch hours at every “fonda” and “cocina económica” in Mexico. This wonderful Mexican gastronomic phenomenon, the Comida Corrida, is named for the “Tres Tiempos”, the Three Parts, of a bullfight, the legendary Corrida de Toros.
These small restaurants are attended by women who own them, presiding over kitchens throughout the country with a motherly homestyle feel, feeding a nation well and very affordably every working day. Men generally stick to more manly cheap eats like tacos and carnitas, leaving lunch to the ladies.
The Three Parts have been set in stone over the generations: First: The “entrada caldosa”, a brothy dish like a pasta soup or consomme. Second: The “plato seco”, or dry dish of rice or spaghetti, or a vegetable salad. Third: The “plato fuerte”, or main dish, typically featuring three or four options of Mexican homestyle dishes like beef tips in red chile sauce, pork or chicken in mole, fried or grilled fish, and perhaps a vegetarian offering like tortitas de papa, crispy potato cheese cakes served in a red sauce, particularly during Lent. An “agua fresca”, fresh water drink made with fruit, flowers or rice will be served, but dessert is not typically included and would be considered a courtesy of the house rather than a part of the comida corrida.
My guy Manuel is back in Mexico City, where he frequently takes his main meal in fondas near his home. He sent me this story, which he wrote for me as a birthday present the other day. This is my translation:
LA COMIDA CORRIDA.
On Saturday I went back to “Fonda Mary” for a comida corrida. The day was chilly, and when I stepped inside the fonda was empty, which I presumed was due to the cold, but as I ate people began to arrive and the place filled up as it always does.
The comida corrida consists of three dishes–I ordered vegetable soup, adding fresh cilantro, chopped white onion, chile and lime for extra flavor. Then I asked for rice and beans, and as a main dish I had the almendrado, a simple mole with almonds and chile cooked with pork, mopping it up with eight hot tortillas and washing it all down with agua fresca. It was so tasty that I raised my glass to my lady in celebration of her birthday back in Cabo!
The almendrado was homemade and very tasty, and I got to wondering what part of the southern Republic Mary might be from. Today when I went back for the comida corrida the first thing I did was ask her where she learned to cook. It turns out she’s from Progreso National, born right here in Mexico City! So again today I had the pasta soup, then spaghetti with cream and cheese, and finally a pipian–the famous green mole based on pumpkin seeds cooked with pork and beans, and it was delicious as always!
A worker or campesino who does hard work can eat a good comida corrida and leave well satisfied and ready to continue his work. The same goes for a housewife with children, and for students who don’t want to live on junk food. Professionals are just as likely to be found at fondas, eating well and saving money on Mexico’s national treasure, the comida corrida.
This Saturday I will celebrate 60 years of eating at great fondas like Mary’s–with yet another comida corrida!
Saludos a todos,
¡Hola a todos!
It’s been far too long since I’ve gotten an article up. At the risk of cheating I want to post this great letter I received some time back from cooks who spend time every year in Cabo, who have access to a kitchen and continue to cook even though they’re technically on vacation. My people!!
Just a note to thank you once again for the wonderful afternoon cooking in your home on November 22. We did a little shopping after class, and collected a few more ingredients. I was up early the following morning, toasting tomatoes, garlic, onions and peppers on our “comal” (a teflon skillet), grinding in our blender, then “frying” the resulting mixture to create our own version of Huevos Rancheros, which we served with the tortillas we bought with you–MMMMM! We also stopped at Artesanos later in the week, and I found a molcajete (I checked as you said, to determine that it was really made of stone). We seasoned it with many batches of guacamole during our remaining days in Cabo. During the course of or stay, we managed to accumulate little bits of leftovers to add to those you sent home. One of our last meals was a rendition of the soup we made, including the leftover broth, some rotisserie chicken (and broth made from that chicken), various odd veggies and some saffron rice. We licked our bowls clean!
Did you know that you cannot bring a molcajete in your carry-on luggage??? That was our original plan–not wanting to pack it in a suitcase with a couple of bottles of tequila–but a sign at the airport listed the implement right along with guns, knives, baseball bats and more than 3 oz. liquid!. We had to do a quick re-arrange of the luggage contents before we could check the bag. I’m happy to report that it molcajete made it home intact, as did the tequila!
I know I’ll never see all the things I want to see in this sprawling megalopolis packed with life-loving Chilangos making the most of everything, every day.
Neither Manuel, who has lived in Mexico City for 40 years, nor I had been to the legendary floating gardens of Xochimilco. We were both prepared to hate it, thinking it would be dirty, overrun and touristy…
We were surprised to find a surreal dream of a Sunday filled with impossibly colorful gondolas, trajineras, bumping sides as they were poled through miles of canals that are the remnants of Lake Texcoco where the ancient Aztecs created fertile gardens to grow their foods and flowers.
On weekends the canals become a floating fiesta with bars, restaurants and gangs of fully fledged mariachis all competing for business from their own colorful little boats. It’s a riot of color and sound, an olfactory and auditory banquet you really must experience if you have the good fortune to find yourself in this magical city.
Hop aboard a trajinera, tie a floating bar up to one side and a group of musicians to the other and while away a truly surreal day in Xochimilco. If all this isn’t enough, you can wander for hours through 24 hour fruit and flower markets, as Manuel and I did…
Xochimilco invites you to eat, drink and be merry!
For a country with so few dessert options, Mexico has a serious sweet tooth. Desserts are more varied on the tourist strip, but at the end of many a fine meal in Mexican restaurants I have asked for the dessert selection only to have the waiter respond with a great flourish, “Hay flannnn…’ trailing off that final consonant in a hopeful tone…
So flan it is for dessert, and if it’s well made, it rivals cheesecake as a finish and isn’t nearly as rich. It’s actually a stroke of dessert genius as it tops off a spicy Mexican meal like nothing else could.
But about that sweet tooth. If you’re ever in a traditional Mexican market, or even a decent Mexican supermarket, take a look at the candy aisle. The selection above is pretty typical, candy for the eye as well as that aching tooth. So what’s behind all that day-glo display? Here’s a short list.
Obleas con cajeta (Goat’s milk caramel wafers) – a delectable treat made of two paper-thin flour wafers filled with Mexico’s fabled goat’s milk caramel candy, cajeta, creating a sweet sandwich that won’t stick to your fingers. Also available as chewy caramel candies. Top brands: Coronado, Las Sevillanas (mini or medium) and Aldama.
De La Rosa’s Mazapan (marzipan) – is a delicious and traditional peanut confection delicious with a tall glass of milk, or crumbled as a topping to enhance other desserts.
Fruit rolls – These sweet fruity treats are very popular in Mexico, made from tropical fruits like coconut, mango and guava. Cocadas are deadly sweet coconut rolls. Popular brands include: Productos Cihuapilli and Dulces Moreliates.
Spicy spoon suckers – Yep, it’s a spicy, salty, sweet and gooey candy sold right on a spoon in our favorite traditional tropical fruit flavors — tamarind and mango.
Pepitorias (seed brittle) – This is a sweet and delicious confection made of ground sesame seeds sweetened with honey, coconut, pumpkin seeds and peanuts thrown in to guild the lily. Las Trojes is a popular brand that manufactures these succulent treats: Mixed seed brittle, coconut brittle, peanut brittle, sesame seed brittle and pumpkin seed brittle. Yum!
Candy skulls – Celebrate the Day of the Dead and honor your departed loved ones with these crazy creative confections fashioned from sugar, chocolate or amaranth. This much-loved Mexican tradition has been passed down through generations.
…and this is a short list! Take a tour through the candy aisle and start making your own sweet memories of Mexico!