CupCakes and CrabLegs: SMA Shorts

The most important kitchen staple to have on hand these days?

A Wi-Fi connection.

Oaxaca Times

Since 1988, the Oaxaca Times has been connecting English tourists and locals with the culture of Oaxaca. It is the only English language newspaper in Oaxaca.

They liked our article Oaxaca: This Side of Food Heaven so much they will be publishing it.

Stay tuned for the link.

Gazpacho: Lavanda v Provecho

This was really no contest once I tasted Provecho's bowl of garden-fresh Gazpacho. It was made in the traditional style and was very chunky which is just the way I like it.

Lavanda's Gazpacho is made with large pieces of watermelon and although the concept is good, it just didn't have the depth of flavor that Provecho's did.

One of the things I like about Provecho's Gazpacho? The flavors are not immediately apparent and sneak up on you slowly as you are eating it.

An artful combination of tomatoes, onions, green pepper, olives, avocado, creama, bacon, and croutons are mixed with other in-house ingredients to give it that unique somewhat subtle but spicy taste.

It reminded me that although I can easily cook this recipe at home, it would be weeks before I could come close to making it taste this good.

I'll leave the Gazpacho to Chef Joanna whose unlikely special the day I went in was Jamaican Jerk Chicken.

Her mother, a lovely Irish woman named Siobhan, was tending to the fresh flowers on each table. An avid gardener, she also contracts for new art shows in the back of the restaurant. She also happens to be one of the nicest restaurant owners in San Miguel.

I followed up lunch with a refreshing bowl of homemade Helado de Sandia.

Provecho just got their liquor license today and will soon be serving Margaritas.

Perhaps they'll use some of the sandia for a signature Margarita.

Watermelon Margaritas

1 cup sugar

1 cup water

3 1/2 cups seeded, cubed watermelon

3/4 cup tequila blanco

1/2 cup fresh lime juice

Crushed ice

Bring sugar and water to a boil, stirring until the sugar dissolves. Boil about 1 minute. Remove from heat and cool.

Process watermelon in a blender until smooth.

Combine the ingredients and shake well.

Provecho

Ancha de San Antonio 10A

We can't wait to try what's brewing in our kitchen right now:

Tequila Hot Sauce

1/4 tsp. whole allspice

1/4 tsp. black peppercorns

1/4 tsp. cumin seeds

1 pint tequila blanco

3—5 fresh or dried red Thai chiles, smashed with side of a knife

Heat allspice, peppercorns, and cumin in an 8″ skillet over medium heat and cook, swirling skillet, until toasted and fragrant, about 3 minutes.

Remove pan from heat; set aside.

Take a swig of tequila, or pour off an inch of the spirit to make room for the other ingredients; add toasted spices, and chiles.

Add to pour spout or screw top bottle . Let the hot sauce sit for a week before using.

Hangover Help: Pickle Juice:

The sour liquid contains vinegar, salt, and water, which can help rehydrate and replenish electrolyte and sodium levels.

Sip two ounces before hitting the bars and another two ounces in the morning.

Delicious Low-Calorie, Healthy Breakfast: Mocha Java

Place 1/2 cup 1% low-fat milk, 1 1/2 cups plain fat-free Greek yogurt, and 2 tablespoons instant espresso granules in a blender; process until smooth.

Combine 2 tablespoons fat-free chocolate syrup and 1/8 teaspoon instant espresso granules in a small bowl, stirring well.

Using a spoon, drizzle syrup mixture around inside rim of 2 small narrow glasses.

Pour 1 cup yogurt mixture into each of 2 glasses. You might also want to add a small touch of sugar to the yogurt mixture.

Serve immediately. Granola is also good on top.

My favorite drink for a summer party:

Oswego Grill's Mojito

Muddle: 1 lime, 1 mint leave and 1 sugar cube (or ½ tsp. sugar)

Add Ice and Shake

Add:

2 oz Bacardi Lemon

½ Oz Triple Sec

Splash of both sour and soda

Put ice in again and shake

I poured into a glass filled with ice and then filled to the brim with soda.

Santos Crudoteca

Callejon de Los Suspiros 7

12 to 12 closed Tuesdays

If you’re dying for a plate of Poutine like I was, drop in at Santos Crudoteca on Callejon de Los Suspiros 7.

This little bar had plenty of personality, great music and super friendly owners.

Drowned in a dark gravy and plenty of Oaxacan cheese, it will satisfy anyone who drank a bit too much tequila or doesn't want to make the trip back to Canada to get a fix.

They also boast Aguachile, Chicken Wings and the Best Fish Tacos in Town.

The most expensive thing on the menu is $95 pesos.

New: Chucho's Pitas

Like a lot of new restaurants, I find out about them on the Civil List, walking around town or in an email someone sends to make sure I try it.

Having lived in Chicago, Greektown was just a train ride away when it came to getting a great Gyro. Now you can get one in San Miguel.

Chucho's Gyros is in a lot just below Ten Ten Pie on Sterling Dickenson. From Noon to 4PM, they serve up Chicago style Gyros for just 30 pesos each.

The recipe is a combination of real beef and lamb roasted on a spit. The pita bread is also homemade. It is served with fries and the standard cucumber sauce with a lot of genuine hometown pride. Many of you know Chucho as the popular waiter at Cafe Firenze.

Missing ingredient: Horseradish - the REAL stuff!

luna de Queso Deli has been out for 2 month and has no ETA date.

Costco does not carry it.

Anyone know where I can buy it?

Bloody Mary's not the same without it.

Civil List Post of the Week:

[Civil_SMA] pizza dough

I go to the bakery in Mega and ask for unbaked bolillos, roll it out at home.

¡Provecho!

Anke

Observant? Guess Where This Is?

Our Lady of Sorrows

This past Friday, San Miguel's families and business owners made altars dedicated to the sorrow of the Virgin Mary.

It was a beautiful night filled with the joy of children who all waited eagerly in lines for the traditional treats: Ice Cream and Popsicles.

Goodbye Don Day

A parting "last supper" for SMA food blogger Don Day and his wife Sharon who return to Canada but will be back in SMA again this December.

Part of the Canadian Rat Pack was still here for the feast- Costco Steaks cooked over charcoal. Good? I know I ate more than my fair share.

Wasn't this a clever use of a "cargo pocket" to transport the wine to the roof?

You can look for Don Day's hilarious and descriptive write-ups while I am looking for a seat at Mrs. Don Day's table. She's one of the best cooks in town!

http://dondayinsma.wordpress.com

Miss you guys already!