Wednesday, November 13, 2013

Guadalajara: City of Roses

It is worth your while to spend a day familiarizing yourself with Guadalajara and Tlaquepaque.  We took a city tour that started at the Cathedral of the Assumption of Our Lady, and walked nearby to the Government Palace, completed in 1790, that houses the state government offices of Jalisco.  It is also where you will find, in the staircase and in the State Congress chamber, a few famous murals by Jose Clemente Orozco painted in 1935.


Along with Diego Rivera, Orozco was a leader of the artist movement known as Mexican Muralism.  During the mid-20th century, a large number of murals were commissioned to be painted in public areas as a way of promoting social and political ideas.  In the main staircase of the Government Palace, Orozco depicted Miguel Hidalgo, the father of Mexican Independence, brandishing a fiery torch at shadowy figures representing oppression and slavery.   

Miguel Hidalgo y Costilla

Interior courtyard of the Government Palace

In the State Congress chamber, Hidalgo signs the decree to abolish slavery

Many of Orozco's murals were shaped by the brutality he experienced living in Mexico during the 10 years of political unrest brought on by the Mexican Revolution of 1910.  The themes of human suffering and tragedy depicted in his murals are a powerful reminder of the social strife, not only in Mexico, but also throughout the world during the early 20th century.
A short walk from the Government Palace is the Hospicio Cabañas.  One of the oldest and largest hospital complexes in the Americas, the Hospicio is now occupied by art and crafts schools.  In 1939, when it was still an operating hospital, Orozco was commissioned to cover the interior walls of the main church with a series of monumental frescoes.  In the center, 200 feet above the floor, stands the Man of Fire, which some have dubbed the "Sistine Chapel of the Americas".  


Man of Fire, 1938-39, Hospicio Cabañas

After having our fill of shadowy figures, human suffering and death, it was time to eat.  Our trusty tour guide, Hector, recommended Casa Fuerte in Tlaquepaque as the perfect spot for a margarita, and, not to be missed, the queso fundido.  There couldn't be a better way of capping off a day of studying figures writhing in agony, than scarfing down bowls of hot, melted cheese.

Bar at Casa Fuerte

Interior courtyard at Casa Fuerte

Labeled as a "cheese lover's delight", the queso fundido at Casa Fuerte is a block of Oaxacan cheese that has been breaded and fried, then served in tomatillo sauce in a pre-heated molcajete, a stone tool used for grinding that is made out of volcanic rock (absolutely brilliant...I have never seen this presentation before).  The waiter cut the cheese up for us, and we swirled it around, watching it melt into gooey goodness.  It did not last long, so the kids begged for another.  Of course, we obliged them, while being persuaded to try the house margarita, a tamarind margarita.  These two were truly such stand outs, I would return to Casa Fuerte over and over again.  For the plato fuerte, I ordered the shrimp in a hibiscus mole, and topped the meal off with one of my favorite desserts, cajeta (caramel) crèpes.


Yum, yum, yum

Rimmed with tajin (see post on Tequila), the tamarind margarita had the perfect mix of sweet, salty and tangy

Shrimp in hibiscus mole

Crepas de cajeta

After rolling out of Casa Fuerte, it was time for a stroll through Tlaquepaque.  Tlaquepaque is a city that was absorbed by Guadalajara in the early 20th century.  The name is derived from a Nahuatl word meaning "place above clay land", and is known for its pottery and blown glass.

There are many lovely pedestrian areas

As well as a couple of photo opportunities

Examples of local pottery

The sanctuary of Our Lady of Solitude near the main square

In the main square, we chanced upon a ceremony called the Danza de los VoladoresThis Mesoamerican ritual involves a dance and a climb up a 100-foot pole, where the participants, after having tied themselves with ropes around their feet and waist, launch themselves from the pole in a circular motion, slowly unwinding their way to the ground.  This ritual is said to have been created to ask the gods to end severe drought (how do we get these guys to South Texas?).



My Instagram photo

Gotta buy the tchotchkes for the folks back home

This one played an instrument the entire way down




I am always struck by the vivid colors of Mexico, found in everything from the food to the flowering trees and native costumes.  As we head into the post-Veterans Day weekend, I leave you with a few more colorful images from México.  

 
African Tulip Tree seen close up...

...and from afar
From Ajijic on the shores of Lake Chapala...

...to downtown Guadalajara

Paletas (popsicles) from La Michoacana (the blue one is tequila-flavored)

I hear you can find it in select stores in the U.S.
Bougainvilla

Cascarones (eggshells filled with confetti) for crushing on someone's head
PS...
Where to see Orozco murals in the States?  He created four major murals during the ten years he spent in the US.  On the west coast, at Pomona College you will find Prometheus.  On the East Coast, at Dartmouth College, you can find The Epic of American Civilization, as well as A Call to Revolution and Table of Universal Brotherhood at the New School for Social Research and Dive Bomber and Tank at the Museum of Modern Art in New York City. 

Wednesday, October 30, 2013

A Little Salt and Lime

Santiago de Tequila, founded in 1530 by Franciscan monks, is a village located about 40 miles west of Guadalajara in the Mexican state of Jalisco.  The heart of the growing region of the blue agave plant, Santiago de Tequila is known as the birthplace of the spirit that bears its name, tequila.  Tequila is a variety of mezcal made from the blue agave plant cultivated in one of five select states in Mexico: Jalisco, Nayarit, Michoacán, Guanajuato and Tamaulipas.  Designated a World Heritage Site, Santiago de Tequila is a charming town centered around the stone church of Our Lady of Purísima Concepción (can you believe this girl finally figured out how to use accents in Blogger!).

Our Lady of Purísima Concepción

Interior of the church

Along the town square


Some of our lovely friends in Guadalajara set up a tour for us at the Hacienda San José Del Refugio at Casa Herradura, in the nearby pueblo of Amatitán.  An ancient symbol of luck and prosperity, the iconic horseshoe symbol of Herradura tequila has the shoe facing downwards, so that the good fortune may be poured out and enjoyed by all.  What a lovely sentiment that is actually indicative of the spirit of the Mexican people as a whole.




Hacienda San José Del Refugio was built in 1870 and is a small pueblito in and of itself.  Our trusty guide, Angel, led us through a fascinating 3 hour tour detailing the harvest, cooking, crushing, fermentation and distillation of the blue agave plant.  The blue agave is a fascinating plant that requires 7 to 10 years to mature and is only propagated by the Mexican long-nose bat.  Casa Herradura has 25 million blue agaves at every stage of maturation in cultivation to guarantee production of their plata, reposado, and añejo tequilas for years to come under the labels of Herradura and El Jimador.  Angel was true to his name and very attentive by keeping us well hydrated and providing libations along the way.  



Touted as the best selling drink in convenience stores across Mexico, El Jimador's New Mix comes in four flavors: Paloma, Vampiro, Margarita and Paloma Mango Spicy.  I chose the Paloma, a mixture of Squirt (grapefruit-flavored soda), tequila and lime.  It was slightly reminiscent of those wine coolers we used to drink in high school (not sure if that is a good thing), but it is refreshing on a hot day. 

And then there was the burro...

...who dispenses tequila along the way




A jimador is a farmer who harvests the ripe agave using a hoe-type tool called a coa.  There are many critical stages involved in this process, beginning with identifying a ripe agave, to cutting off the leaves of the plant, leaving only the pulpy center.  Planting, tending and harvesting remains largely a manual effort, with the knowledge being passed down from generation to generation.    

 
The heart, or piña, of the agave can be seen to the right of the photo


At this point, we tried a sliver of the piña, which was tasteless.  But after roasting in large ovens for 24 hours, then cooled for 24 hours, their starches are converted to sugars.
 

After cooling, the roast agaves are milled, and the agave juice is fermented for several days in (mostly) stainless steel vats.  The temperature of the juice rises as yeast converts the sugar to alcohol.  At this point, the alcohol content is similar to that of beer and wine.  The distillation process raises the alcohol level to the appropriate percentage, usually between 38 to 40 percent.

The tour culminated with a visit to the original Herradura factory and a delicious al fresco lunch.






Chicken mole, pork in chile verde and carne asada, oh my!

If you have the time, a tour of the Tequila region and Casa Herradura via the Tequila Express Train, La Leyenda, would be a fun option.  It leaves Guadalajara around mid-morning and includes a day of touring the new and old factories, tequila tasting, Mariachi music, folklorico dancing, roping demonstrations and lunch.  Check it out at www.tequilaexpress.com.mx.

Cantaritos

While walking the main square of Tequila, we tried a new cocktail (for us), called a Cantarito.  Sometimes called the "complex cousin" of the Paloma, this refreshing drink adds grapefruit, orange, and lime juices to tequila and a splash of Squirt.  Our bartender added a pinch of salt at the beginning to rest at the bottom of the cup, but you could also serve the drink in a highball rimmed with salt.  Enjoy!

For a little spice, add a sprinkle of Tajín, a seasoning of chile, lime and salt



Pinch of salt
2 ounces 100% blue agave tequila (plata)
2 ounces fresh squeezed orange juice
1 ounce fresh squeezed ruby red grapefruit juice
3/4 ounce fresh squeezed lime juice 
Top with Squirt
Sprinkle of Tajín


The whole experience left me singing Shelly West's #1 hit from 1983 (does this date me?):

Well it's Sunday morning
And the sun is shining
In my eye that is open
And my head is spinning
Was I the life of the party
I can't stop grinning
I had too much tequila last night
 
Jose Cuervo
You are a friend of mine
I like to drink you 
With a little salt and lime
Did I kiss all the cowboys? 
Did I shoot out the lights?
Did I dance on the bar?
Did I start any fights?

Many thanks to Casa Herradura and their friendly staff for their hospitality and conviviality.  All photos are by Marci Symington for www.texaztaste.blogspot.com.

Wednesday, October 23, 2013

Thank La Gloria


Occasionally when I visit San Antonio, I am there for such a short time that I don't always get my taco fix.  Thankfully, I can now rest assured that I will get my fill of tacos knowing that La Gloria Ice House just opened a restaurant right in the airport. 



You can search the States over looking for great cochinita pibil, and surprisingly enough, you will find it in the San Antonio International Airport.  Don't know what cochinita pibil is?  Well, pull up a chair.  A traditional Mexican slow-roasted pork dish from the Yucatan Peninsula, cochinita pibil is one of my favorite dishes that Hubby and I discovered on a road trip around the Yucatan one summer in 1999 (was that really 14 years ago?).  The preparation includes marinating pork shoulder (butt roast) in achiote paste (ground annatto seeds), orange juice and lime juice.  Cochinita means baby pig, so traditionally it called for the roasting of a whole suckling (marinated) pig, wrapped in banana leaves and buried in a pit with a fire in the bottom.  The Mayan word for pibil means buried.  I have included a more contemporary recipe at the end of this post that doesn't include having to find baby pigs or digging large holes in your backyard.  Whichever preparation you choose, you will become hooked.      

Wash this puppy down with a prickly pear margarita and you will be set for your flight

Colorful painting adorn the walls

I even love the chairs

To be sure, if you have the time in San Antonio, definitely visit La Gloria's original spot in the old Pearl Brewery at 100 East Grayson.  It's great to go with a large group, as the restaurant serves small plates, and half the fun is trying as many dishes as possible.  

I am crazy busy spending time in the wee hours of the night sorting through our photos from our fabulous trip to Guadalajara and environs.  In the meantime, I hope to pique your interest with a couple photos from our week in Mexico that I posted on Instagram...

El Jimador

La Iglesia de Tequila

The Danza de los Voladores in Tlaquepaque

Cochinita Pibil

For the dish:
3-4 pounds pork shoulder (butt roast), cut into pieces
1 cup orange juice, freshly squeezed
1/2 cup lime juice (about 4-5 limes), or 1 cup of apple cider vinegar
1 teaspoon salt
1 three ounce package of achiote paste, available in Latin markets *** 
2 tablespoons dried oregano, preferably Mexican
1 tablespoon ground cinnamon

For pickled salsa:
1 large red onion, thinly sliced
1-2 habanero peppers, thinly sliced (use kitchen gloves while doing this!)
1/2 cup apple cider vinegar
1 teaspoon oregano

Combine the juices, salt, achiote, oregano and cinnamon in a blender and puree.  Add mixture to pork and marinate overnight in the refrigerator in a non-reactive container (glass, stainless steel or plastic).  
The next day, preheat the oven to 325ºF.  Using a deep pot, (I use a Le Creuset Dutch oven), line it with a double layer of heavy-duty foil.  Pour in the pork and marinade, and cover tightly with more foil and the lid.  Braise for about 3 hours.  When pork is tender (it should fall apart with a fork), remove from heat.  Shred the meat with two forks, remove excess fat, and season with salt, if necessary.
Meanwhile, prepare the pickled onions by combining the thinly sliced onions, peppers, vinegar and oregano.  Serve the shredded cochinita pibil over corn tortillas with the salsa.  Buen provecho!      

*** There is no substitute for achioteAchiote is the Nahuatl word for the shrub that is the source of a fruit, from which the annatto seeds are extracted.  Another idea for the paste is to rub directly on fish, poultry or meat.