Pan de Muerto: part of the Mexican tradition
Along with Catrina dolls, pumpkins, sugar skulls, Day of the Dead and Halloween also comes pan de muerto. October is a busy month traditionally and with each tradition are special foods.
Along with Catrina dolls, pumpkins, sugar skulls, Day of the Dead and Halloween also comes pan de muerto. October is a busy month traditionally and with each tradition are special foods.
Southeastern Nayarit has two outstanding towns with uncommonly beautiful natural scenery.
In 1963, Elizabeth Taylor followed Richard Burton to a sleepy little port on Mexico’s west coast where he was starring, along with Deborah Kerr and Ava Gardner, in a John Huston-directed film called Night of the Iguana.
HealthCare Resources Puerto Vallarta is a multi-faceted, independent, resource network that is here for your TOTAL health and well-being.
Puerto Vallarta is not just known as one of the great tourist destinations in Mexico, but, as a lifestyle as well.
Dear friends, the following important dates happened during the eighth month of the year:
Chris Sullivan, the new director of Costa Verde International School, and his family have traveled to Sayulita on multiple occasions the past five years tovisit extended family.
PUNTA DE MITA, Mexico — Interest in this small corner of Mexico by one of the world’s richest men has helped attract an influx of wealthy investors.
The interior decor of Olla Cocina, a new restaurant and bar at San Jose's California San Pedro Square,
gives the bar area the illusion of being in an outdoor courtyard. (Sal Pizarro/Staff)
There's a lot more than meets the eye at Olla Cocina, the newest restaurant in San Jose's San Pedro Square.
Olla Cocina (the name in Spanish translates roughly to "cooking pot") pulls off a great illusion with its interior design, created by Doug Washington. With its high ceilings, faux-brick walls painted white and other touches, you feel like you're seated in an outdoor courtyard. The bright orange script that declares "Cervezas Aqui" looks like it belongs painted on the outside of a building in Puerto Vallarta, and the giant loteria cards on the walls add a layer of authenticity.
The al fresco atmosphere is a perfect match for the menu of Mexican food and drinks, especially on a warm summer day. So far, there seem to be a lot of downtown residents and office workers gathering there with friends and colleagues, and so far it's certainly more of a casual crowd than a party crowd.
There's another hidden element to Olla Cocina, though, and that's the bar. There's a lot to be had here beyond the margaritas and Mexican beer you'd expect from similar restaurants.
The standout drink may be La Paloma Vieja ($12), Olla Cocina's take on a Mexican classic. It has Don Julio Tequila Blanco mixed with the grapefruit-flavored soda Squirt (the Mexican variety made with sugar, it should be pointed out). But it adds organic agave nectar and fresh-squeezed grapefruit juice to round out the flavors. The lavender salt rim is a nice touch to the refreshing drink, served in a tall glass with lots of ice.
But a surprising favorite was the Strawberry Margarita ($12). It's the house margarita -- made with Cabo Wabo tequila, agave nectar and lime juice -- mixed with a fresh strawberry puree and topped with a thick egg-white foam. The result is fruit-flavorful rather than just sweet, and -- at least for the summer season -- it also comes in peach or Grand Marnier flavors.
The Sangria Singani ($9) takes its name from the Singani 63 Pisco used on top of a red-and-white wine blend and seasonal fruits. The Pisco adds a noticeable zing to the drink. And I had to have a chuckle at the Burro Ruso ($10), which sounds exotic but translates to a Moscow Mule.
Tequila fans will love Olla Cocina's inventory of more than four dozen varieties of tequilas and mezcals, ranging from Cabo Wabo ($10) on the lower end to Herradura Suprema ($72) at the top, with a lot in between. And there's also an impressive selection of bourbons, ryes, Scotches and other whiskeys.
Another area where Olla Cocina stands out is its wine selection. You won't find a lot of familiar labels here, but that's because everything is served through a barrel-to-table system -- no bottles or corks, just taps. The wines are mostly from California, though, and are served by the glass ($9-$14) or in half-liter ($24-$37) or full-liter sizes ($45-$70).
And beer fans should venture beyond the bottles of Mexican favorites like Modelo, Victoria and Sol ($6 each) to sample the draft list, which showcases an eclectic selection of craft-beer styles, from Ballast Point's refreshingly light Mango Even Keel ($7) to the potent Belgian Tripel by Allagash ($12).
On our visits, the servers brought over cups of sliced street fruit seasoned with tajin, which nicely complemented the drinks we had. But there's so much more on the "bar bites" section of Chef Adan Ornelas' menu that it's hard to not get several things to share at the table. The chips and guacamole is a great value at $6, especially because you'll run out of chips long before you finish the hearty bowl of guac (and the servers are great about bringing more chips when that happens). The Street Corn ($5) is another winner, served with tajin, crema fresca and cotija cheese.
We also tossed back an order of roasted green chiles ($7), seasoned with sea salt and lemon, like they were popcorn at the movies. The peppers definitely have a little spice, but we found only a couple that caught us by surprise with their heat. Of course, those with heartier appetites can check out the full dinner menu.
Olla Cocina does arrive at San Pedro Square with some pedigree -- it shares ownership with Farmer's Union next door, where Ornelas was sous chef. And that experience shows through in the helpful, friendly service and the comfortable layout. Olla Cocina doesn't feel like a newcomer to the downtown scene but more like a place you've been visiting for years -- even if it's your first time.
Where: 17 N. San Pedro St., San Jose California; 408-606-7999, www.ollacocina.com;
Open: For dinner 4 p.m. to 10 p.m., Sunday through Thursday; 4 p.m. to 11 p.m. Friday and Saturday; open for lunch 11 a.m. to 4 p.m. Monday through Friday
The National Chamber of Commerce, Services and Tourism in Puerto Vallarta (Canaco Servytur), council of the municipality of San Sebastian del Oeste and the Directorate General of tourism and economic development invite the public to attend the first Expo-Sale of traditional products from the region.
Supported by the CONANP, thirteen producers of San Sebastian del Oeste and surrounding villages will show their products on July 29 and 30 at Plaza Caracol Shopping Mall of Puerto Vallarta giving the general public the opportunity to taste, see and buy products made by producers in the San Sebastian region.
Among the offerings you will find items such as organic coffee, fruit punch, preparations from native maize (corn) products, cornmeal, baked goods, sweet coffee, jams, cookies - plus crafts, tour information and services.
The Kanak Puerto Vallarta works closely with the municipalities in the region to boost trade of small entrepreneurs, giving constant training on the system of labeling, packaging, accounting and legal advice in their typical products.
Amigos de La Cruz has a busy winter season planned for 2016-2017 starting with the Welcome Back Dinner in White on November 29 at a Secret Location just a short bus ride away.
We need volunteers to help with planning, coordination and participation in the events so if you can give us just a little or a lot of your time it would be so appreciated.
For more information or if you can help, please contact the identified volunteer below:
Year-Round: recycling plastic, garbage pick-up, landscaping
• Lina Bureau -
November 9, 10, 11 - Dental Screening at Elementary School (tentative dates)
• Amy Welch -
November 29 - Welcome Back at Secret Location - Dinner in White
• Steve Cross -
• Joanna Varvos -
December 21 - Christmas Concert at La Cascada (tentative site)
• Shari Decter Hirst -
January 5 - Fashion Show at Oso's Oyster Bar
• Gloria Martony -
January 20-28 - Free Dental Program for Elementary School at Senior Center
• Amy Welch -
January 22 - Senior Center Brunch at Octopus's Garden (tentative date)
• Steve Cross -
January 24 - Medical Cabaret at Octopus's Garden
• Sherry Jacobs -
February 28; March 1, 5, 7, 8 - Play: 'Sex Please, We're 60' at Langosta Diez
• Patricia Spencer -
• David Hibbard -
March 28 - Sail Away at La Peska (tentative site)
• Patricia Spencer -
• David Hibbard -
May 7 - Altruism Festival at CasaMagna Marriott Marina Vallarta (tentative date & site)
• Cynthia del Pino -
We thank you in advance for your support - and we'll have fun while helping our community.
The Executive Secretariat of the National System of Public Security reported that beginning in October of this year operations will begin in 16 Mexican states for 911 emergency medical care.
The states which are scheduled to have the service available in October are: Baja California, Coahuila, Colima, Chiapas, Chihuahua, Durango, Guanajuato, Morelos, Nayarit, Nuevo Leon, Oaxaca, Puebla, Quintana Roo, Sonora, Tlaxcala and Zacatecas.
The official said that by June of 2017 all Mexican states can expect to have the 911 service available.
Executive Secretary Alvaro Vizcaino is requesting citizens and especially parents to enlighten the children and youth about the risks of misuse of the 911 system that would prevent adequate care for real emergency calls.
The General Director of the Mexican Red Cross, Daniel Lozano, said: "We will contribute to train three thousand telephone operators in first aid to help to give a guide or manual instruction for when the emergency calls come in because the first few seconds are vital."
He continued that the 911 service has many advantages, in addition to being easy to remember, in helping to meet the emergency calls for help.
The CEO of México SOS, Orlando Camacho, said the security of the population is a priority for the Mexican states and added that the 911 service will change the pattern of care in providing immediate access to institutions that provide emergency services which will result in benefiting the population.
In México, the gastronomic industry is in constant renewal. Summer has already begun and we must be prepared to face it. I have taken the time to find an ideal drink for this season: la michelada. I will share the recipe to you in case you don’t have the opportunity to travel to Vallarta.
There are three ways to prepare a michelada: the first one is called the traditional, which has a sour flavor with a refreshing touch; the second one is the Cuba, better known as “chelada”, it offers a more complex mix of flavors, since it uses three different sauces (Maggi, Tabasco and Worcestershire); finally, the third one is Cielo Rojo, whose aroma is intense because of the clam juice (Clamato).
Traditional Michelada
Lemon juice (1) Beer of your choice (1 bottle) Salt to taste Frosted jar with salt Chelada or Cuban Michelada Lemon juice (1) Beer of your choice (1 bottle) ½ tablespoon Tabasco, Maggi, and Worcestershire sauce Salt and black pepper to taste Frosted jar with salt |
Cielo Rojo
Lemon juice (1) Beer of your choice (1 bottle) ½ tablespoon Tabasco, Maggi, and Worcestershire sauce 89 ml Clamato Salt and black pepper to taste Frosted jar with salt |
Preparation
Frost the jar with a slice of pineapple or lemon, then dip the rim of the glass into salt or Tajín. Add ice, lemon juice and salt. If you are preparing the Cuban, add the three different sauces or if you are going for the Cielo Rojo, just add the Clamato with all the other ingredients.
If it is your first time tasting it, I recommend you to try the traditional michelada – it is the best way to start. At lunchtime, drink it while eating some seafood like aguachile, shrimp cocktails, ceviche, etc. On the other hand, it complements tacos very well too.
On the beach, pool, parties or restaurants, the michelada can’t be missed this summer in Puerto Vallarta.