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Friday November 17 2017

Food & Wine
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San Sebastian de Oeste

High in the Sierra Madre, we follow the twisting road from Puerto Vallarta and the seaside on our way to San Sebastian de Oeste. Crossing the long spanned bridge over Rio Ameca, the road curves around a ridge and into the tiny village of La Estancia and Hacienda San Sebastián, a family owned raicilla and tequila distillery (for raicilla think teq...

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Mexican potato patties: Tortitas de papa

Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens makes these tastier and healthier. There is so much chard (acelgas) in Mexico's markets that it's the obvious choice, but any greens, including kale and collard, are good. Ingredients: • 4 tablespoons vegetable oil or mild olive oil • ...

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El Eden, Puerto Vallarta Restaurant

On the second day in Puerto Vallarta, we drove south on Carretera a Mismaloya, a coastal road that follows the contours of the bay and then turned onto a rutted mountain track, which wound its way through the jungle along the Mismaloya River. It was at the summit here, in an area known as El Eden, that Arnold Schwarzenegger lensed “Predator.” ...

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Coconut Shrimp

One of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by a homemade applesauce, an unexpected and surprisingly good complement. Ingredients: 24 jumbo shrimp, peeled, leaving the tail and first segm...

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Mexican grilled chicken in lime marinade

This is an easy, tasty way to prepare chicken, especially during warm months when a lot of cooking moves outdoors. I buy ancho chile powder from a chile and spice vendor in the mercado, but it can also be made by grinding ancho chile in a spice or coffee grinder. Ingredients • ¼ cup freshly squeezed lime juice • 2 cloves garlic, crus...

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Mexico Gives Flavor to the World

In November 1519, Hernán Cortés and Moctezuma II met face to face for the first time. Ostensibly, México-Tenochtitlan had fallen to the Spanish. However, in the depths of the pre-Hispanic stone ovens, secrets of an ancient cooking tradition were kept, while the conquerors and the conquered shared a table and exchanged products. Today many variet...

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Puerto Vallarta Restaurant Week

Who could turn down an invitation to Puerto Vallarta during Vallarta Restaurant Week, a 17-day event held every May 15-31 and the chance to try so many of their great restaurants. During restaurant week many of the city’s great dining establishments – and they have a ton -- offer innovative three-course menus, with three options available f...

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Shrimp and nopal tacos

The chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve it. Fresh nopales are abundant in the Bajío and are used to "extend" soups, stews, and taco fillings. Ingredients For the salsa: • 12 huske...

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The cuisine of Puebla, cradle of corn

The creative blending of diverse ingredients is the hallmark of Mexican cooking, and in the state of Puebla it is a passion. Everywhere there is talk of food. People give detailed accounts of what they've just eaten, plan to eat later, or what was served at the most recent fiesta. Their enthusiasm for the subject is born of pride in one of the olde...

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Nopal: The Green Heart of Mexico “king of cactuses”

The nutritional and medicinal properties of the nopal make it the “king of cactuses” —and it is 100% Mexican. Historians and anthropologists confirm that it has existed in Mexico for some 25,000 years. And today, science is proving all the hidden wonders underneath the spines of the fleshy leaves of the nopal, the most Mexican of all our food...

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