The food memories that tend to stay with us are often the most elemental, like the smell of fresh baked bread or the taste of raspberries still warm from the sun. What makes these tastes and smells so elemental is how close they are to the source. The meal that I had with my family today was as close to the source as you can get. On the recommendation of a friend we headed to Barra de Potosi, a mostly undeveloped beach about 45 minutes from Zihuatanejo. Like most good adventures, this one involved a bit of getting lost, a few dirt roads and a bumpy ride. All of which made our first view of the 22 kilometer long white sand beach that much more amazing. (more…)
My family and I have just arrived in Zihuatanejo on the Pacific Coast of Mexico to celebrate my dad’s retirement and enjoy a family vacation. After 35 years of working as a chef in his restaurant, he is ready to let someone else do the cooking for a change. Which is exactly what brings us to Restaurante Mexicano ‘Any’ in the historic center of Zihuatenejo. I have to say that my family, having lived most of our lives in the restaurant, is an adventurous bunch with high expectations for good food. Our first taste of pozole did not disappoint. An enormous platter with a giant bowl of soup in the middle was served surrounded by all of the pozole ‘toppings’. The traditional toppings are lime, ground oregano, jalapenos, finely chopped onions, avocado, radishes, sliced cabbage, chicharrones (fried pork skin) and chiles but this can vary from region to region. (more…)
One of my all time favorite books is “Like Water for Chocolate” by Laura Esquivel. Its a love story, written more like a cookbook, with luscious Mexican recipes at the beginning of each chapter. Forbidden to marry the love of her life, the main character Tita expresses her love and sensuality through food. Through cooking, she is able to communicate her desire, her dreams, her creativity and her longing for Roberto. In one of my favorite chapters she creates a ‘mole’ using ingredients like chocolate, chiles and cinnamon. While blending the spices, she thinks of her beloved and they exchange a smoldering glance in the kitchen. The magic of that moment and the passion of her thoughts work their way into the flavor of the dish. One by one, each person at the table, overcome by the the ’secret ingredient’ of Tita’s passionate thoughts, leaves the table in a hurry. For Roberto, each bite that he takes is like a secret gift from Tita that conveys all of her sensuality and repressed love. This book always reminds me of the power of food to communicate love, to comfort us when we are down and to tap into all of our sensual desires. (more…)
