Poland meets Mexico -> The Wild Boar

From the thick Polish forests to the warm coasts and deserts of Mexico, there is always a way to combine cultures and their flavors and make something special. It is even more special when you can share it with the people you love. In the case of this delicacy, I teamed up with my dad, the Wild Boar expert. He made the meat and I was busy with the chile sauce and tortillas. 

Steamy kitchen, glass of wine, good company, wild stories, and mutual teaching was more than I could have asked for during my last visit to Poland. On top of that, call me biased, but OMG it was too good to be true. I literary came back the next day for a refill.

The Plants of the Gods

This post is inspired by a combination of the thoughts from my spiritual friends, readings of Alejandro Jodorwsky (recommended by the spiritual friends) and my own reflections on life, nature, and the beautiful World in which we live in.

The way I see it, we live in various worlds and different realities depending on were we are in our lives at a time and what we inspire to become. I particularly have my both feet too glued to the reality, or so I think sometimes, and I do admire the ones that reach a profound spiritual journey. I live bye the “work hard, play hard” sort of rule, but to be honest I am somewhere in between. Bla, bla, bla, this is something magical, spiritual, mystical, call it whatever you want……rocks my brains.

The hallucinogenic plants are regarded by some in Mexico as the gifts of the Gods as they illuminate you, your self, your fears, your passions. The healing experience can be a life changing experience for many who dare to give into the unknown and the unconscious. Here goes your list:

Tulum, Mexico

Ahau, Tulum

This year is the year of changes and it seams to me that everyone around me is going through some major life change or enhancement; I am no exception. And to celebrate the balls that I suddenly have to dive into entrepreneurship I started my little project by kicking it off from a little paradise called Tulum, right in the heart of the mystic Mayan world and on the hallucinating Caribbean. I have been to Tulum before; however I did not have a real chance to discover it my way and well oh well here goes the scoop:

Chile Paste

The "Good-Bye" Chicken

I have been very absent lately. Physically, mentally, and emotionally. That is for various reasons that do not  necessarily belong to this blog; however, I have moved. I left my dear Mexico to experience "the end of the  World" or at least that's how I call Argentina as it is literary the furthest point from my World.

Mexican cuisine and UNESCO

I am very proud and happy to let you know that today the Mexican cuisine has received its very well deserved recognition by UNESCO for its richness and diversity. This delicious composition of natural ingredients, culture, colors and flavors has been officially recognized as Immaterial Patrimony of UNESCO.

You see, I knew I was on the right track when I fell in love with this country’s diversity and flavors. People, it is not just tortilla and beans.

The Little Mexican Cooking School

In Puerto Morelos, the little colonial gem midway between Cancun and Playa del Carmen, activities are afoot to prepare for the beginning of tourist season. Like many other businesses, The Little Mexican Cooking School, a fairly new feature on the Riviera Maya landscape, is no exception. Re- opening it’s doors in October after summer hiatus, launched their second season of “Food Adventures for Curious Travellers” on October 5th.

Gu Restaurant

Does age matter? How about size? No dirty thoughts please ;)

Culinary Tour Destinations

I have to say that I have worked very hard on this list of culinary tour destinations around Mexico. One would think that a country with such richness and variety of cuisines, ingredients and culinary destinations would have an ample offer of culinary destinations, tours, school and whatever comes with. It’s not as wide spread as it appears but there are some delicious and professionally run tours, including lodging, transportation, English speaking guides and teachers, and of course magical vacation spots.

I am introducing my guide to the Culinary Vacations in Mexico. You can also find in a page above called Culinary Vacations.

Buen Provecho Everybody!!!!

I also recommend the following books:

  

Meet DF

CD. DE MÉXICO, video documental from EARRANGOIZ on Vimeo.

Broka Bistrot

Yes, I know I know. I have disappeared but that's only because I was on very well deserved vacations and since my travels involved mostly European countries, I had little to say about the new Mexican discoveries. But now I'm back and very excited to tell you about a little treasure called Broka.

Los Danzantes: 15th Anniversary

Ok so I’m a bit late on this one but if you see this post before June 27th run as fast as you can to the restaurant Los Danzantes in Coyoacan. The reason is that Los Danzantes, a Oaxacan delight, is celebrating its 15th anniversary and on this particular occasion they invited Alejandro Ruiz to make the special menu served from the 15-27 of June. Alejandro is an amazing Oaxacan chef from Casa Oaxaca and believe me it is worth the trip.

World class Coctel de Camaron

I am so lucky to find more and more friends that share my passion for good eats and little secrets that touch your senses. My new discovery, which I owe to a new foodie connection is the shrimp cocktail stand, which is modestly located on a corner of the street close to my office. It is absolutely mind blowing. I would have never thought that one of the best seafood dishes in town would be served off of a van on the corner of the street. Tacos, yes, but seafood?

Contramar

It amazes me that I write so much about so many new places as I discover them and yet there is no mention of my usual spots. Perhaps I'm just too used to them and have so much to say that I don't know where to begin. My story of Contramar is just that. I think I have had a few lives in this place and I just can't quite decide which story to tell. By the way, they are all good.

Tori-Tori Lounge

Wow...Condesa is really reviving these days. It seems like new restaurants are popping up from nowhere each week. Some better than others but still it can only be a positive sign for my beloved neighborhood. Last week I finally got a chance to visit the new Tori-Tori Lounge. Tori-Tori Lounge in Condesa is the posh sister of the much more casual yet equally yummy Tori-Tori restaurant in Polanco.

Mexico in all your senses

How to eat a taco

Eating tacos has more science to it than you think. First of all there are many types of tacos.  Some are more appropriate for the morning hours (guisados) and some are just fine for lunch (costilla, bistec, etc.).  Some are perfect for any time of night and day (pastor).  More importantly, here are some golden rules to the art of having your taco:

Pealing chiles poblanos

Burn them on a direct fire until the skin is blackened and is pealing off.  Place chiles into a plastic bag for about 5-10 minutes so they can sweat in its steam. Peal off the skin. A piece of cake.

Cantina Hopping in Centro Historico

I love cantinas because they take you back in time.  Moreover, in a cantina you can see the real local flair and customs. In a cantina you will see smiles and tears, you will hear songs about love, romance, history and patriotism. In a cantina you will taste the most traditional mexican cuisine and you can taste a rich variaty of tequilas, mezcales, and beer. In many cases the decoration and ambiance remained unchanged from the eighteen and nineteen hundreds or at least this is how it feels. Make no mistake, these are not your posh and polished trendy spots.

Some of the best cantinas in Mexico City are located in the historical center of the city so if you like bar hopping I invite you to hop some of Mexico's oldest and most reknown cantinas. Here comes your drinking itinerary.....

Guava Atole

Atole is a traditional corn dough or rice based hot drink that is a usual companion to the tamales (yes, more dough) although I like to have it as desert. The Aztecs used to just boil corn dough and add cacao, chiles, and honey but the Spaniards added water or milk.  Today you can thicken atole with corn dough, rice, wheat. Below I share the sweeter side of this with the very aromatic guava.