Mexican Recipe – Mexicali Blues Cafe http://mexicalibluescafe.com/ Mon, 01 Aug 2022 18:12:59 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://mexicalibluescafe.com/wp-content/uploads/2021/06/icon-2-150x150.png Mexican Recipe – Mexicali Blues Cafe http://mexicalibluescafe.com/ 32 32 9 Food and Cocktail (Hello, Margarita!) Trails Across the United States https://mexicalibluescafe.com/9-food-and-cocktail-hello-margarita-trails-across-the-united-states/ Mon, 01 Aug 2022 16:00:55 +0000 https://mexicalibluescafe.com/9-food-and-cocktail-hello-margarita-trails-across-the-united-states/ Sure, there are walking trails in cities across the United States, but not every city offers food or booze trails that reward the ride with sips and bites. Here in the Bay Area we have a few, from the Tri-Valley Ice Cream Trail to the Concord Beer Trail. But if you’re traveling further afield, here […]]]>

Sure, there are walking trails in cities across the United States, but not every city offers food or booze trails that reward the ride with sips and bites. Here in the Bay Area we have a few, from the Tri-Valley Ice Cream Trail to the Concord Beer Trail. But if you’re traveling further afield, here are a few “trails” where you can satiate your craving for things like Ohio donuts, Buffalo wings, or New Mexico margaritas.

Fodor’s, the travel guide site, offers nine trail options, including a pizzeria crawl through Connecticut (yes, of course, that includes Mystic Pizza), a bourbon sampler in Kentucky, and a tequila-centric walk. across Santa Fe. The latter includes stops at over 40 margarita bars – pace yourself, people! — including the La Fiesta Lounge at La Fonda on the Plaza for a tamarindo margarita or the FLOAT Cafe & Bar at Meow Wolf, where you can sip a Meowgarita tinged with butterfly pea flower.

Here is just a preview. Find the complete list and all the details on www.fodors.com.

9 Excellent Food and Cocktail Trails Across the United States

1 Pittsburgh Brewery Trail, Pennsylvania

2 Connecticut Pizza Trail

3 Santa Fe Margarita Trail, New Mexico

4 Cajun Bayou Food Trail, Louisiana

5 Donut Trail, Ohio

6 Alabama BBQ Trail

7 Buffalo Wing Trail, New York

8 Urban Bourbon Trail, Kentucky

9 Italian Food Trail, Ohio

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Masala sea bream, beetroot and tahini sauce, coffee-marinated cutlets: Yotam Ottolenghi’s summer recipes | Food https://mexicalibluescafe.com/masala-sea-bream-beetroot-and-tahini-sauce-coffee-marinated-cutlets-yotam-ottolenghis-summer-recipes-food/ Sat, 30 Jul 2022 08:30:00 +0000 https://mexicalibluescafe.com/masala-sea-bream-beetroot-and-tahini-sauce-coffee-marinated-cutlets-yotam-ottolenghis-summer-recipes-food/ SSummer cooking, to me, means one of two things: either no cooking – who needs it, when you can eat Greek salad three times a day? – or, when you do, really go for it. It’s about transporting yourself to the seaside with a special plate of fish, evoking an atmosphere with tropical fruits, and […]]]>

SSummer cooking, to me, means one of two things: either no cooking – who needs it, when you can eat Greek salad three times a day? – or, when you do, really go for it. It’s about transporting yourself to the seaside with a special plate of fish, evoking an atmosphere with tropical fruits, and generally putting on as much color as possible.

Coffee-Marinated Pork Chops with White Bean Mash and Kiwi Salsa (top photo)

Ask your butcher for thick chops – the bone-in type with a thick layer of fat, which crisp up very well in the pan. If you want to make ahead, marinate the chops and prepare the mash the night before.

Preparation 20 mins
Marinate 1 hour +
To cook 20 mins
Serves 4, as main

3 thick pork chops (about 350g each), with bone
1 teaspoon olive oil

For the dry marinade
2 tablespoons of freshly ground coffee
2 tablespoons brown sugar
1 teaspoon smoked sweet paprika
1 tablespoon of fennel seeds
½ teaspoon black peppercorns
1 teaspoon ground cinnamon
Fine sea salt and
flaked sea salt

For the white bean puree
2 cans of cannellini beans (400g each), rinsed and drained (480g)
60ml sour cream
1 tablespoon olive oil
2 limes
: finely grated, to obtain 1 teaspoon of zest, and pressed, to obtain 1 teaspoon

For the kiwi salsa
4 kiwi fruit (about 320g), peeled and coarsely grated
5g of gingerpeeled and grated
15g coriandercoarsely chopped
1 red pepper (10g), stem removed, finely chopped (seeded if you prefer less heat)

First, marinate the pork. Put all the marinade ingredients in a spice grinder with a teaspoon of salt and mix finely. Take a tablespoon of this mixture, put in a small bowl with the zest and a teaspoon of flaked salt, crush with your fingers to make a spice salt. Crush the mixture with your fingertips to make the spiced salt. Rub remaining mixture evenly over chops. Marinate at room temperature for at least an hour or, if making ahead, store in the fridge for up to 24 hours. Just be sure to bring to room temperature at least 30 minutes before cooking.

Heat the oven to 200 C (180 C fan)/390 F/Gas 6. Add all the ingredients for the mash in a food processor along with two tablespoons of water and half a teaspoon of salt. Beat for 30 seconds until the mixture is almost smooth and transfer to a bowl. Cover and reserve for later.

Sprinkle three quarters of a teaspoon of fine salt over the chops. Put them fat side down in a large cold cast iron skillet with half a teaspoon of oil. Reduce the heat to medium-high and cook for two to four minutes, until the fat is melted and crispy.

Add half a teaspoon of oil, flip the chops on their side and sear them on each side for 45 seconds, and repeat once more (if your pan is not big enough, put on a tray of side and grab one at a time). Arrange the chops, skin side down, and transfer the pan to the oven. Bake for nine minutes, remove from oven and let stand for five minutes. Chops should be slightly firm and spring back when pressed in the center.

For the kiwi salsa, combine all ingredients in a medium bowl and mix well.

Place the chops on a cutting board and slice along the bone to separate the meat, then cut the meat on the bias into ½ cm strips.

Spoon the bean purée onto each plate and arrange the pork slices on top. Sprinkle generously with seasoned salt and serve with the salsa on the side.

Sea bream masala with cilantro salsa and ribbon salad

It is an excellent summer dish, since most of its components can be prepared in advance. If desired, prepare the masala and marinate the fish the night before. Serve with lots of rice or rotis.

Preparation 25 minutes
To cook 40 minutes
Serves 2

1 ½ teaspoon chickpea flour
90ml olive oil
plus ½ additional teaspoon
½ teaspoon carom seeds (ajowan)
2 whole sea bream, with the head, scaled and gutted (about 250 g each)
2 limesfinely grated zest, to obtain 1 teaspoon, then squeezed, to obtain 3 teaspoons
1 red pepperseeded and finely chopped (10g)

For the salad
1 medium carrot
skin removed and discarded, peeled into ribbons (80g)
½ cucumbercut into ribbons with a peeler (80g)
¼ red onionpeeled and cut very finely (20g)

For the masala
2 tablespoons madras curry powder
15g of ginger
peeled and roughly chopped
2 cloves garlicpeeled and crushed
40g coriandertwisted upper leaves and stems and spread lower stems
1 tablespoon tomato paste
3 large lime leaves
stems removed and leaves finely chopped
1 plum tomatocoarsely chopped (160g)
¼ teaspoon caster sugar
Sea salt and black pepper

First, prepare the masala. Put the curry powder, ginger, garlic, coriander stems, tomato paste, lime leaves, tomato, sugar, 60ml water and a quarter teaspoon of salt into the small bowl of a blender. Beat until smooth, using a spatula to scrape down the sides if necessary.

Put a large sauté pan over medium heat and toast the chickpea flour for two to three minutes until it smells nutty and is golden brown. Pour into a bowl, wipe out the pan and return the pan to medium-high heat with two tablespoons of oil. Add the masala and cook, stirring frequently, for five minutes, until most of the liquid is gone. Stir in the carom seeds and 200ml water and cook for another 10 minutes until thickened and glossy. Stir in the chickpea flour, remove from the heat and let cool.

Heat the oven to 240°C (220°C fan)/465°F/Gas 9. Using a sharp knife, make three to four 3cm wide cuts on both sides of the fish, neck to the tail. Make sure the cuts are deep – down to the bone. Using your hands, rub a tablespoon of oil and a quarter teaspoon of salt over each fish. Then, divide the masala equally between the two fish and rub the mixture into the cuts, belly and on the skin to form a thin layer.

Place the fish on a large baking tray lined with parchment paper and bake for 20 minutes, until the masala is dry and dark in spots. Remove from the oven and let stand for five minutes.

Meanwhile, prepare the salsa. Put the cilantro leaves along with the remaining three tablespoons of oil, the lime zest and an eighth of a teaspoon of salt in the bowl of a small food processor. Blend until almost smooth and put in a bowl. Stir in the chilli and two teaspoons of lime juice and set aside.

To make the salad, put the carrot, cucumber, and onion in a medium bowl with ½ teaspoon of oil, the remaining teaspoon of lime juice, and one-eighth of a teaspoon of salt. Mix well and set aside.

Carefully lift the fish onto a large serving platter and top with the salsa. Serve with the ribbon salad on the side.

The Guardian aims to publish sustainable fish recipes. Check the rankings in your region: United Kingdom; Australia; WE.

Beet and Tahini Dip with Coconut Salsa Macha

Yotam Ottolenghi's beet and tahini dip with coconut salsa macha.

At their peak in the summer, sweet and earthy beets are incredibly versatile. We love them as a dip, whipped up with a little heat and a little acid. Salsa macha is a spicy, oily sauce from Mexico that keeps for a week in the refrigerator; double the recipe if you wish and enjoy it with fried eggs.

Preparation 15 minutes
To cook 1 hourr 40 minutes
Serves 4, as a starter or in a meze

500g of beets (about 3-4) washed and rubbed carefully
Sea salt and black pepper
50g tahini
50ml pomegranate molasses
1 lime
finely grated to obtain ½ teaspoon of zest, and squeezed to obtain 1 tablespoon

For the salsa macha
1 ½ teaspoon grated coconutgate
1 teaspoon sesame seedsgate
1 tablespoon pumpkin seedsgate
½ teaspoon cumin seedsgate
⅛ c. ground allspicelightly toasted until fragrant
¼ teaspoon Aleppo pepper flakes
¼ teaspoon Kashmiri chili powder
(or sweet paprika)
1 clove of garlicpeeled and crushed
75ml olive oil

For the coconut and cilantro filling
10g raw coconut flakes
10g coriander

First cook the beets. Put them in a large saucepan, cover with plenty of salted water and bring to a boil over high heat. Reduce heat to medium and simmer for 90 minutes until cooked through (a knife should go through easily).

Drain in a colander and let cool enough to handle and peel. Discard the skin. Roughly chop the beetroot and place half in the large bowl of a food processor and pulse a few times to achieve a thick texture. Add them to a large mixing bowl. Puree the remaining beets for 30 seconds and add them to the bowl along with the tahini, molasses, lime juice and a quarter teaspoon of salt. Stir to combine and set aside.

Meanwhile, prepare the salsa macha. Put all the ingredients in a medium mixing bowl and an eighth of a teaspoon of salt and a good crack of black pepper. Mix well and set aside.

For the garnish, combine the lime zest, coconut shavings and cilantro in a small bowl and set aside.

Ladle the mashed red beets onto a large rimmed dish, using the spoon to create swirls and dips. Spread the salsa on top and serve with the coconut shavings mixture sprinkled on top.

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MXLAN to Celebrate Mexican Food and Music on Night 2 https://mexicalibluescafe.com/mxlan-to-celebrate-mexican-food-and-music-on-night-2/ Thu, 28 Jul 2022 19:21:32 +0000 https://mexicalibluescafe.com/mxlan-to-celebrate-mexican-food-and-music-on-night-2/ Mayor of McAllen, Javier Villalobos, celebrates the inauguration ceremony of the greatest festivities that unite the people of two nations. Also in attendance were President Annette Franz and Josh Mejia, President and CEO of the McAllen Chamber of Commerce. Photo Roberto Hugo González – Advertising – Texas Border Affairs Annette Franz, President of the McAllen […]]]>
Mayor of McAllen, Javier Villalobos, celebrates the inauguration ceremony of the greatest festivities that unite the people of two nations. Also in attendance were President Annette Franz and Josh Mejia, President and CEO of the McAllen Chamber of Commerce. Photo Roberto Hugo González
– Advertising –

Texas Border Affairs

Annette Franz,
President of the McAllen Chamber of Commerce
Board of Directors.
Photo Roberto Hugo González

On day two of MXLAN, the five-day summer art and music festival that celebrates young Latino culture, attendees can experience live murals, the groundbreaking music scene, an artisan mercado, a food festival and more Again.

Enjoy a night of Mexican-inspired cuisine with Sabor at Mexico Food Festival. The event kicks off tonight at 7:30 p.m. and features food from more than 12 local McAllen restaurants, including Palenque Grill, Villa del Mar, Yardhouse, Ana Liz Taqueria, Tingy and more. Tickets are $40 each and include food festival admission, unlimited tastings, plus three drinks or adult beverages and live music. Tickets are available at www.mxlan.com.

Josh Mejia,
President and CEO of the McAllen Chamber of Commerce.
Courtesy Image

Tonight at the Revolutionary Stage, watch performances starting at 7:00 p.m. featuring DJ Queen Killahbee, Lost in Limbo, Victor Internet, Neon Indian DJ Set and Inner Wave.

Food and artisan vendors are available throughout the McAllen Convention Center and celebrate with a street parade that begins at 8:00 p.m.

MXLAN is presented by the McAllen Chamber of Commerce and sponsors include the Town of McAllen; McAllen International Airport; Boggus Ford; Addicted; and Tecate/Alb. Other sponsors include the South Texas Health System; College of South Texas; HEB; Ruby red hospitality.

Courtesy Image
Courtesy Image

MXLAN. These are our roots, we are the flowers.

– Advertising –

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Klondike Choco Tacos are gone for good https://mexicalibluescafe.com/klondike-choco-tacos-are-gone-for-good/ Tue, 26 Jul 2022 18:00:50 +0000 https://mexicalibluescafe.com/klondike-choco-tacos-are-gone-for-good/ Comment this story Comment Choco Tacos had a pretty good run: The novelty of chocolate-dipped ice cream sweetened childhood trips to the convenience store or ice cream truck for nearly four decades. But on Monday, its maker announced it was discontinuing the product, citing pandemic-era challenges. “Over the past 2 years, we have experienced an […]]]>

Comment

Choco Tacos had a pretty good run: The novelty of chocolate-dipped ice cream sweetened childhood trips to the convenience store or ice cream truck for nearly four decades. But on Monday, its maker announced it was discontinuing the product, citing pandemic-era challenges.

“Over the past 2 years, we have experienced an unprecedented increase in demand across our portfolio and have had to make some very difficult decisions to ensure the availability of our entire portfolio nationwide,” Unilever, the Klondike’s parent company, which made the Choco Taco, said in a statement to The Washington Post. “A necessary but unfortunate part of this process is that we sometimes have to discontinue products, even a beloved item like Choco Taco.”

So we basically ate each other Choco Tacos? Unilever seemed prepared for the backlash, adding a ball of apology to its statement. “We know this can be very disappointing, but we hope you’ll try one of our other great products including Klondike cones, shakes, sandwiches and, of course, our signature bar available nationwide” , we read.

Skittles lawsuit claims ‘toxin’ makes them ‘unfit for human consumption’

It’s cold comfort food for fans of the Choco Taco, which featured vanilla ice cream in a sweet taco-shaped shell dipped in milk chocolate and covered in peanuts.

News of the frozen treat’s disappearance spread on Monday, but in a way that raised hopes it was just a bad rumor, one of those celebrity death hoaxes that rock people. social media from time to time (Bill Murray is still alive, FYI). Even urban legend killer Snopes.com initially called the report fake, suggesting the confusion arose because Klondike discontinued the four-pack Choco Taco earlier this year. But with Unilever confirming the news, fans were left in mourning.

The Choco Taco originated in Philadelphia, where it was invented by a former Good Humor truck driver named Alan Drazen. Drazen, who in the early 1980s was manager of Philadelphia ice cream company Jack & Jill, was inspired by the popularity of Mexican cuisine, according to a Choco Taco Eater story.

The taco-shaped ice cream treat took off, partly because of its trend in the Chi-Chi era, but also because its unusual shape optimized the eating experience of ice cream and toppings. “When you eat a sugar cone, you’re usually eating the nuts, chocolate, and ice cream on top, and then when you get to the cone, you’re [only] eat ice cream and cone,” Drazen told Eater. “With the Choco Taco, you get ice cream, cone, nuts, and chocolate with just about every bite.”

And even though its shutdown was official, the Choco Taco apparently has friends in high places, giving some fans hope that a savior might step in and save their beloved treat from ending up in the sticky trash can of history. ice cream. Sen. Chris Murphy (D-Conn.) jokingly – we assume – offered a legislative solution to keep the US supply going.

And tech entrepreneur Alexis Ohanian has also offered to be the White Knight of Choco Taco. “Expensive @Unilever – I would like to buy the rights to your Choco Taco and prevent it from melting away from the childhood of future generations,” he tweeted on Monday.

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5 Mexican tequilas to support instead of famous brands https://mexicalibluescafe.com/5-mexican-tequilas-to-support-instead-of-famous-brands/ Sun, 24 Jul 2022 17:26:57 +0000 https://mexicalibluescafe.com/5-mexican-tequilas-to-support-instead-of-famous-brands/ La Guasima plantation in the lowlands of Jalisco, from where #LoteSiembra, a batch of only 1,836 bottles, … [+] was made. Tequila Santanera Today, July 24, is National Tequila Day, and bars, restaurants, and tequila lovers across the United States are gearing up to celebrate. Whether you’re snapping a shot, sipping a margarita, or sipping […]]]>

Today, July 24, is National Tequila Day, and bars, restaurants, and tequila lovers across the United States are gearing up to celebrate. Whether you’re snapping a shot, sipping a margarita, or sipping the increasingly popular Ranch water, the past few years have been great for tequila.

According to data recently released by IWSR Drinks Market Analysis, tequila sales will overtake American whiskey sales in 2022 and are on track to overtake vodka – the most popular alcohol in the United States – by 2023. It’s no wonder so many American celebrities are taking advantage of this trend.

To celebrate the history, craftsmanship and tradition of tequila, here are five Mexican alternatives to celebrity-owned tequila brands, along with cocktail recipes, to help you celebrate the occasion.

Instead of George Clooney’s Casamigos, try LALO Blanco

LALO is named after co-founder and maestro tequilero Eduardo “Lalo” Gonzalez, the grandson of Don Julio González of the iconic tequila brand Don Julio. What started as a small private batch for friends and family in Guadalajara has turned into a tequila in high demand for its taste and purity.

Lalo carries on the legacy of his father and grandfather with a bold new approach to perfecting tequila blanco. After nearly a decade in the industry, seeing tequila follow many different trends, he and his founding partner David R. Carballido sought to take tequila back to its roots with a truly pure blanco, free of kegs and additives.

Each batch of LALO is crafted with wisdom passed down through generations of tequileros using the finest agave, hand-picked in the highlands of Jalisco, cooked using a traditional process and distilled only twice to maintain the integrity of the blend. ‘agave. The only ingredients are fully matured agave, proprietary champagne yeast and deep well water.

Try it in Ranch Water

LALO goes very well in Ranch Water, the unofficial cocktail of scorching Texas summers.

  • 2 ounces of LALO Tequila
  • ¼ oz fresh lime juice
  • 4-5 ounces of sparkling mineral water
  • Thinly sliced ​​lime rings for garnish

Fill a Collins glass with ice cubes. Add LALO and the hand-squeezed lime juice. Fill with mineral water and garnish with lime slices.

Instead of Kylie Jenner’s 818, try La Gritona Reposado

La Gritona Reposado is distilled by Melly Cardenas and her all-female staff at NOM 1533 in the highlands of Jalisco. It is made only from agave plants that are at least 9-10 years old – harvested when they are at their peak of sugar production – towards the end of their life cycle. The trimmed piñas go to the oven within 24 hours, then crushed with steel grinders once perfectly cooked. All leftover agave from production is given to local farmers to be used as livestock feed.

The liquid is distilled in stainless steel stills, with every stage of production taking place under one roof. The installation is overseen by a small team of local women who work every process from start to finish. The reposado expression is aged in lightly charred barrels for 8 months and bottled in mouth-blown glass made from recycled Mexican coke bottles.

The production of La Gritona is still relatively small, bottling an average of 12,500 liters per batch. The taste is herbaceous, with notes of agave that have not been “whipped” by the barreling process. This is a very vegetal tequila, with no oak, pepper, vanilla or dulce de leche paired with a highland reposado. It retains the freshness of a quality blanco while showing subtle signs of Cardenas’ deliberate aging.

Try it in La Batanga

Created by Don Javier, the late founder of the oldest Tequila bar in 1961, La Batanga is a regional favorite. It’s traditionally made with another brand on this list (El Tequileño), but this La Gritona-based version is an interesting and complex twist on the original recipe.

Combine tequila, lime juice and salt in a mixing container with ice, shake vigorously. Strain over a large ice cube in a salt-rimmed rocks glass. Fill with Mexican Coca-Cola and garnish with a slice of smoked citrus.

Instead of Dwayne Johanson’s Teramana, try Tequila Santanera

Founded by 43-year-old Pablo Lara in 2009, Tequila Santanera released its first single-lot organic tequila batch in 2016. Now Lara is set to launch #LoteSiembra, a batch of just 1,836 bottles and the sixth of the Organic series, the first cut from the “La Guasima” terroir.

“It’s something like a single vine in wine, which I call single agaveyardLara said playfully. “In the case of our Bio Terroir collection, we do not combine agaves from different regions or different ages. They come from a single plot, with a selection of supreme agave that must respect a certain size, but above all, must be extremely mature, which allows us to achieve an exceptional aromatic complexity without using any type of additive.

Each batch in the organic line has a different name and flavor profile. When they’re gone, they’re gone for good because they’re impossible to breed. The terroir of the plant, together with wild yeasts and careful processes – which include fermentation aided by the sounds of Mozart – create a unique tequila of impressive quality.

While a margarita made simply with Santanera Kosher, fresh lime juice and agave nectar is a treat, these exceptional tequilas are best enjoyed neat, with a slight chill. “In our tequilas, you will only find water and agave,” explains Lara. “We respect the plant too much, because, in the end, agave is tequila and tequila is Mexico.”

Instead of Joe Jonas’ Villa One Añejo, try Tequila Fortaleza Añejo

Tequila Fortaleza’s ties to the tequila industry in Jalisco run deep. The brand is owned and run by the great-great-grandchildren of Don Cenobio Sauza, who founded his first distillery in Tequila, Jalisco, in 1873.

Fortaleza is made on a historic site using original copper stills dating back over a century. Cenobio’s descendant, Guillermo Erickson Sauza, began revamping the family distillery in 1999, using the same copper stills and tahona stone mills as his ancestor. Although Guillermo’s grandfather sold the business, the family kept the original land and distillery.

Fortaleza Añejo has notes of caramel, vanilla and butterscotch with a nose of cooked agave. It regularly receives praise as a “perfectly aged añejo” from tequila lovers around the world.

Try it in an Old Fashioned

Replace the whiskey in your next Old Fashioned with Fortaleza Añejo for a lighter, agave twist.

  • 2 ounces of Añejo Fortaleza
  • ½ oz Tres Agaves agave nectar
  • 2-3 dashes of Peychaud Bitters
  • Absinthe (spritz)
  • Orange zest for garnish

Combine tequila, agave nectar, a bitters in a mixing glass with ice. Stir to cool. Spritz Cut Glass with Absinthe. Strain the cooled cocktail into the vaporized glass. Garnish with orange peel.

Instead of Adam Levine’s Calirosa Extra Añejo, try Tapatío Excelencia Gran Reserva Extra Añejo

Don Felipe Camarena Hernández was born into a family that had been distilling tequila since the early 1800s. His family’s original distillery was destroyed and abandoned during the Mexican Revolution. Don Felipe therefore began his career growing and selling agave plants to other distillers. But since making tequila was in his blood, he began distilling his own, selecting only the ripest botanicals and using equipment from his family’s original distillery.

In 1937, Don Felipe opened the La Alteña distillery and in 1940 began selling 100% blue agave tequila under the Tapatío brand. His passion for doing things right inspired his family to continue handcrafting Tapatio so it can be enjoyed by future generations.

Don Felipe passed the business on to his son, Felipe J. Camarena Orozco, who in turn passed it on to his daughters, Lilianna and Gabriela, and to his son, Carlos, who today, as master distiller , maintains the standards of excellence set by his grandfather.

The Extra Añejo de Tequila Tapatio expression is a “tequila to be enjoyed neat.” It would be unforgivable to mix on a cocktail and even dilute it with water or ice on the rocks. Comparable to the best whiskeys or cognacs on the market.

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Intervention in Ukraine, preparation for wildfires in California, support in Mexico https://mexicalibluescafe.com/intervention-in-ukraine-preparation-for-wildfires-in-california-support-in-mexico/ Fri, 22 Jul 2022 17:40:54 +0000 https://mexicalibluescafe.com/intervention-in-ukraine-preparation-for-wildfires-in-california-support-in-mexico/ By Maeve O’Connor Over the past seven days, Direct Relief has delivered 329 medical aid shipments requested in 37 U.S. states and territories and 10 countries worldwideincluding Ukraine. The shipments contained 6.5 million defined daily doses of medicationincluding prenatal supplements, antibiotics, chronic disease medications, nutritional products and insulin. In preparation for wildfire season in the […]]]>

By Maeve O’Connor

Over the past seven days, Direct Relief has delivered 329 medical aid shipments requested in 37 U.S. states and territories and 10 countries worldwideincluding Ukraine.

The shipments contained 6.5 million defined daily doses of medicationincluding prenatal supplements, antibiotics, chronic disease medications, nutritional products and insulin.

In preparation for wildfire season in the western United States, Direct Relief is preparing to ship this week 30 emergency field medical packs as requested by the California National Guard. Each pack is equipped with triage and essential medical supplies, including infection control supplies, trauma care, diagnostics and PPE.

Also this week, in support of the Jalisco region of Mexico, Direct Relief traveled to Cabo Corrientes to distribute food kits to families who have recently been affected by heavy rains in the area. The delivery of the food kits is part of a long-term program to help Mexican communities which are regularly affected during the hurricane season. The meal kits are designed to feed a family of five for two weeks.

UKRAINE’S RESPONSE

Since February 24, Direct Relief has provided medical aid weighing over 1.6 million pounds, or 800 tonnes, with more on the way. Over the past seven days, shipments including Covid-19 therapy treatments, cardiovascular drugs, antibiotics and more have left Direct Relief’s warehouse in California, bound for Ukraine.

Operational overview

WORLDWIDE

This week, outside of the United States, Direct Relief shipped more than 5.5 million defined daily doses medication.

Countries that have received medical aid in the past week include:

  • Ukraine
  • Honduras
  • Ecuador
  • Syria
UNITED STATES

Direct relief delivered 315 shipments containing 1 million doses of medicine over the past week to organizations including:

• Palmetto Health Council, Inc., Georgia • Pancare of Florida, Inc. Malone, Florida • Barnabas Health Services, Florida • The Health Hut, Louisiana • Center for Family Health and Education, California

  • Prototype Health, Inc., Arizona
  • Del Norte Community Health Center, CA
  • Samaritans Touch Care Center, Inc, Florida
  • Health Services Inc., Alabama
  • Eunice Community Health Center, Louisiana

BEGINNING OF THE YEAR (GLOBAL)

Since January 1, 2022, Direct Relief has delivered 10,900 shipments at 1,765 health organizations in 52 US states and territories and 81 countries.

These shipments contained 333.5 million defined daily doses of drugs estimated at $1.1 billion (wholesale) and weighing 9.2 million pounds.

IN THE NEWS

  • Recibirá BC insumos medicos a traves de asociación internacional altruista/ BC will receive medical supplies through an international altruistic association – El Mexicano: The Baja California Government Representative Office, in coordination with the Department of State’s Policy Coordination Branch (SRE), managed the signing of a collaboration agreement between Direct Relief and the Secretary of Health. This agreement opens the possibility of accessing the catalog of supplies available for donation for the benefit of the public bodies of the Baja California government, so that the health centers of vulnerable communities are strengthened.
  • Storm Resilience Projects Gain Momentum in New Orleans – New Orleans City Business:Together, New Orleans, supported by federal funds, the Greater New Orleans Foundation, Direct Relief, and the U.S. Department of Energy, is coordinating a $40 million, 85 million “flagship” resilience center or network powered by commercial-scale solar systems with battery backup capability.”
  • Harnessing Earth observation data for rapid disaster detection and response – Orange Business Services: “For example, when Kabul fell to the Taliban, many had to leave the city quickly in a dangerous situation. Direct Relief was responsible for hundreds of people at risk of violence. Balcony allowed Direct Relief to be fully aware of every individual working in the city and correlate them with alerts harvested from mapping, open source intelligence, and more.
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Blue Agave Cantina to Open in Columbiana – Shelby County Reporter https://mexicalibluescafe.com/blue-agave-cantina-to-open-in-columbiana-shelby-county-reporter/ Mon, 18 Jul 2022 21:23:14 +0000 https://mexicalibluescafe.com/blue-agave-cantina-to-open-in-columbiana-shelby-county-reporter/ By MEG HERNDON | Personal editor Colombian – Columbiana residents have a new restaurant to look forward to as a new Mexican restaurant, Blue Agave Cantina, is set to open on Main Street in the coming months. Blue Agave Cantina will be located where Fat Johnny’s Comfort and Soul previously resided before it closed in […]]]>

By MEG HERNDON | Personal editor

Colombian – Columbiana residents have a new restaurant to look forward to as a new Mexican restaurant, Blue Agave Cantina, is set to open on Main Street in the coming months.

Blue Agave Cantina will be located where Fat Johnny’s Comfort and Soul previously resided before it closed in April at 115 S Main Street.

Carlos Mendos, the restaurant owner, also owns and operates 2 Pesos Cantina in Pelham, and said he was delighted to open his second restaurant in Columbiana. Blue Agave Cantina will offer authentic Mexican cuisine according to Mendos.

Mendos said he was very happy to meet everyone in town and see the new customers having fun and enjoying their food at Blue Agave Cantina.

Currently, Mendos is renovating the building. The space has been expanded to accommodate more people and a bar is being built as Blue Agave Cantina’s liquor license has been approved by the city. Mendos said the newly renovated space will have around 50 tables.

Blue Agave Cantina is one of the first major restaurants to come to Columbiana in quite some time, according to Ali Payne, Columbiana’s community affairs manager, and she’s excited to see the impact it could have on the city.

“I’m really excited to see it come to Main Street,” Payne said. “I think it’s good for Columbiana. We are excited for it to open, I know everyone is waiting for that day.

Blue Agave Cantina will be open seven days a week and exact hours are being decided. Mendos said they are currently looking for workers and those interested in applying can call him for additional information at 205-919-7086.

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Mexican art, history, culture and gastronomy visit Laredo https://mexicalibluescafe.com/mexican-art-history-culture-and-gastronomy-visit-laredo/ Sun, 17 Jul 2022 10:03:38 +0000 https://mexicalibluescafe.com/mexican-art-history-culture-and-gastronomy-visit-laredo/ Mexico is often considered one of the most beautiful countries in the world, with its wide range of landscapes, history and cultures that form the basis of what the country brings to it. Moreover, it is well known for its art and its generations of traditions which are still practiced today. The 18th Annual Sister […]]]>

Mexico is often considered one of the most beautiful countries in the world, with its wide range of landscapes, history and cultures that form the basis of what the country brings to it. Moreover, it is well known for its art and its generations of traditions which are still practiced today.

The 18th Annual Sister City Festival at Sames Auto Arena is a slice of that world, presented to residents and visitors alike without the need for travel tickets or a tour of Mexico. It’s also a quick getaway for residents who want to sample Mexican food straight from Aguascalientes, Michoacan, Nuevo Leon and more.


Between the first and the 18th celebration, a lot has changed for the festival. In 2002, it saw 48 vendors, and it was held at the Old Civic Center a year later. In 2005 there were 97 stands and in 2006 120 exhibits led to an overflow into an outdoor tent. Since 2010, the facility now named Sames Auto Arena has become the festival site to accommodate the growing number of vendors.

That year, Elia Tovar Olvera traveled from San Miguel Allende, and she’s brought her wares to the Sister City Festival every year since. His stand featured many handmade items including metalwork, ceramics, woodwork and more. One coveted item was the volcanic stone molcahete, which she says is a way to intensify the flavor of any sauce compared to an electric mixer.

Olvera said the volcanic stone enhances the flavor-enhancing properties of herbs and encouraged everyone to learn the ways of molcahete instead of a blender. Besides her many kitchen utensils, a figure of Dia de los Muertos Frida Kahlo stood in the middle of her stand. This provided a colorful focal point that showed off more and more of Olvera’s items.

Juan Gabriel Aguilera Delgadillo of Aguascalientes said he and his wife came to the festival to show off their handmade leather and sewn items. These included satchels, sandals, keychains and other accessories. For more than eight years, the couple worked on embroidery using Pita fiber, which results in intricate designs on their finished products.

Showing off his wife’s work, a leather sandal was adorned with a floral pattern. Delgadillo pointed to the fact that there was no beginning or end to the design, showing that it was handcrafted. He believes that dedication to creating handcrafted items ultimately leads to a greater appreciation of the products made, by both the creator and the buyer.

In 2019, more than 25,000 attendees were registered during the three-day event, with the Laredo Convention and Visitors Bureau expecting to meet or break that record in 2022. Aileen Ramos, Director of CVB, said the initial line at the morning gate was a strong sign of increased demand for the festival. Plus, there was an upbeat energy as residents sat down to watch the “Danza de los Viejitos” eat from stalls, shop for a new outfit, or shop for home decor.

Guest and renowned personality, Sammy the House strolled through the aisles, hypnotized by the works on display and the creations made before his eyes. He praised the accessibility to the event, as parking, entry and navigation were free.

An example of navigation was a carpenter who – using his hands and feet – created a wooden molinillo in the middle of the festival. These handicrafts are a staple of the festival and Mexican culture, and they’re part of why Sammy and his wife visit the festival every year.

“I really like Mexican candy. I really, really like Mexican candies. I should probably stay away from them,” he said. “I really like the Dia de los Muertos stuff. I really like the indigenous stuff. I like to see stuff from the homeland, stuff that comes straight from the homeland. This gentleman was working here with his feet and his hands , it was cool to see that. It’s cool that these things are not lost.

He also encouraged locals to get out of the house and visit the festival for its cultural, social and historical roots. Sammy the House added that it is important to remember those who have consistently worked with their hands and continue to create their art through modern times of machination and assembly line work.

“These people have a work ethic, they do things – really nice things – and it’s stuff that would make you go, ‘Oh that’s cute, I saw it online.’ No, you have to see that from people doing it,” he said.

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The longtime restaurant in Old Mexico will close its doors for good https://mexicalibluescafe.com/the-longtime-restaurant-in-old-mexico-will-close-its-doors-for-good/ Fri, 15 Jul 2022 10:03:57 +0000 https://mexicalibluescafe.com/the-longtime-restaurant-in-old-mexico-will-close-its-doors-for-good/ Old Mexico Restaurant, a longtime establishment on Five Mile Road in Livonia serving classic Mexican cuisine, is closing for good. The last day to serve customers will be Sunday, said Nick Preece, an employee who answered the phone Thursday. The lease is up on the building and the owners are ready to retire and relax, […]]]>

Old Mexico Restaurant, a longtime establishment on Five Mile Road in Livonia serving classic Mexican cuisine, is closing for good.

The last day to serve customers will be Sunday, said Nick Preece, an employee who answered the phone Thursday.

The lease is up on the building and the owners are ready to retire and relax, Preece said. Old Mexico’s current owner, Sandy Longsdorf, could not be reached for comment.

Customers have posted on Old Mexico’s Facebook page how much they love the place, how sad they are that it’s closing, and how much it will be missed. Many customers also announced that they were stopping for dinner one last time in Old Mexico. Preece confirmed the restaurant had been flooded since people learned it was closing.

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On several online review sites, recent reviews of Old Mexico have been mostly favorable. Some have praised the place for its quality and consistent food. Reviewers have also praised Old Mexico for its reasonable prices, including a well-priced lunch menu and generous portions.

One of the most popular dishes in Old Mexico is the Bob Talbert Quesadilla. Bob Talbert, who died in 1999, was a longtime columnist for the Detroit Free Press.

Preece described the popular menu item as a shredded chicken and red sauce quesadilla with spinach and melted Muenster cheese.

“It’s one of the most ordered quesadillas and a much-loved dish,” Preece said.

The restaurant has been around for about 45 years and has been owned by Longsdorf for 20 years.

The previous owners of Old Mexico Livonia were Vicki and Ramon Castaneda, who also owned a location in Old Mexico at West Bloomfield. The original Old Mexico location was in the Old Redford neighborhood of Detroit, and the Livonia locations opened in the early 1980s. The Castanedas, according to their son, Tim Castaneda, still own the Livonia building.

It was Tim Castaneda who put the Bob Talbert Quesadilla on the menu during the West Bloomfield location in the late 80s.

“I used to make quesadilla specialties every week in West Bloomfield and the week I made the spinach and the chicken, Bob Talbert came and had it,” Castaneda said.

In a 1997 column, Talbert described the quesadilla as “a large toasted flour tortilla filled with chicken, spinach, and cheese…it’s served with guacamole, pico de gallo, and sour cream instead. rice and beans”.

He also praised the ranchero sauce from Old Mexico.

The Old Mexico restaurant, 28407 Five Mile Road, Livonia, will serve its last customers on Sunday and close at 8 p.m.

Contact Susan Selasky, Detroit Free Press food editor, and send food and restaurant news to: selasky@freepress.com. Follow @SusanMariecooks on Twitter.

Support local journalism and become a digital subscriber to the Free Press.

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The Michelin Guide adds 25 new restaurants to its New York selection https://mexicalibluescafe.com/the-michelin-guide-adds-25-new-restaurants-to-its-new-york-selection/ Wed, 13 Jul 2022 17:18:55 +0000 https://mexicalibluescafe.com/the-michelin-guide-adds-25-new-restaurants-to-its-new-york-selection/ Gauge and toll Lizzie Munro/Gage & Tollner Your to-do list just got longer. On Wednesday, July 15, the Michelin Guide announced 25 additions to its New York selections, a predecessor to the revered Bib Gourmand and Star Award restaurant guide’s announcement later this year. The list is intended to help foodies and adventurous diners explore […]]]>

Your to-do list just got longer. On Wednesday, July 15, the Michelin Guide announced 25 additions to its New York selections, a predecessor to the revered Bib Gourmand and Star Award restaurant guide’s announcement later this year. The list is intended to help foodies and adventurous diners explore these restaurants before any potential rewards (and potentially sold out tables, if not already booked).

“By unveiling some of the novelties brought by our inspectors throughout the year, we are enriching our digital tools to further strengthen the ties that unite us with foodies,” said Gwendal Poullennec, international director of the Michelin Guides. “We hope that these revelations and regular updates of the selection throughout the year will be an opportunity to highlight the profession and invite everyone to discover and support the restaurants around them.

Ranging from regional Mexican cuisine to contemporary Korean cuisine to New York steakhouses and beyond, these select restaurants are diverse in flavor, ownership and price.

Here is the list of Michelin New York City additions, with overviews of the inspector’s ratings for each restaurant:

Tulix Bar

Baja-inspired dishes meet SoHo elegance at Bar Tulix, a John McDonald and Justin Bazdarich hotspot. The food straddles a very relaxed line between casual Mexican fare and Mexican haute cuisine, and the seafood-based menu is ready for indulgence.

Barbuto

After closing its original location, this chef Jonathan Waxman favorite has reopened just a few blocks away. The feel of the space is much the same, with the likes of a buzzing kitchen and arched windows with views of the Hudson.

Bonnie’s

Inside, the look is a retro Hong Kong restaurant, but chef Calvin Eng cooks up regional Cantonese cuisine with modern interpretations.

Cheli

Chef Qiling Wang and his wife/pastry chef Fang Fang are clearly in charge of this in-depth study of Shanghai cuisine. There’s wine-soaked chicken to get things going, while a stew of minced crabmeat and peach resin deserves its specially marked mention.

Comodo

Felipe Donnelly and chef/co-owner Tamy Rofe have resurrected their beloved SoHo spot, now at the Freehand Hotel. This iteration seduces diners with its warm interior and tantalizing dishes that blend Latin American influences from Brazil to Mexico.

Lady

Imagined by Patricia Howard and Ed Szymanski, this brick-and-mortar pop-up is all the rage. It’s a quaint space, and the seafood-focused menu rotates by season, though the fish and chips was the dish that catapulted it to fame.

Esora Omakase

Esora is a counter within another Japanese restaurant, J-Spec, owned by Tomoe Food Services, a local specialty meat distributor. In preparing the omakase menu, chef Koichi Endo incorporates wagyu throughout the progression of the dishes.

Gauge and toll

Seafood towers, big steaks, crab cakes and a superb fried chicken platter with cornmeal fritters are inspired by the legendary Edna Lewis, who ran the kitchen in the late 80s.

Gotham

Three decades later, longtime pastry chef Ron Paprocki now runs the show at this time-tested institution. Gotham exudes old-school New York, as does classic American cuisine with continental accents.

Ica

Chef’s counters are a treat, but a spot in front of Chef Kazushige Suzuki feels like a best-kept secret. The room has its own presence, notable for its scale and hidden behind a cocktail bar.

Joomak Banjum

Chef Jiho Kim and pastry chef Kelly Nam fuse global flavors in their accessible tasting that draws inspiration from familiar dishes, like jajangmyeon, prepared here with sourdough noodles and squid ink.

LittleMäd

Chef Sol Han has created a menu that offers freedom of choice in his contemporary à la carte compositions, all of which offer endless surprises – and many Korean ones.

traditions

Run by chefs/partners Jay Kumar and John Kim, this unique corner store at the foot of a residential building in Park Slope offers creative and very enjoyable Indian and American-inspired cuisine.

by Mel

Salads and vegetable dishes kick things off; and then there are the pizzas. Chef Melissa Rodriguez has the skills to make a really good pie (think paper-thin crust with chewy and char).

nudibranch

The former pop-up of two Ssäm Bar alumni, chefs Victor Xia and Jeff Kim, Nudibranch has found its way into its East Village space, offering a three-course prix fixe (or four if you’re looking for dessert – and you do). ).

Noura

Chef Jackie Carnesi’s menu is deliciously inspired by co-owner Michelle Lobo-Hawley’s Indian heritage. From garlic cilantro naan to maple-sweetened crumbly cornbread, the Fresh Bread Basket is a marvel.

Porcelain

In a vintage space that was once the set for a Martin Scorsese movie, big flavors and big portions fly with abandon. The menu’s approach to Asian cuisine is bold and has no sections – it’s a traveling, borderless range.

Rolo’s

By day, the storefront is a bakery and bodega. At nightfall, the room turns into a spacious cocktail bar. An adjoining space also comes to life when a roaring wood-fired grill bathes the room in shimmering amber hues and signals the start of dinner service.

Sushi Ikumi

This rather modest sushiya is simply equipped; the best seat in the house – naturally – is at the counter, where diners can watch the master in action, as he prepares his finest fish and seafood with purity and delicious simplicity.

sweetbriar

Sweetbriar is chef Bryce Shuman’s widely appealing second act. Here, he offers New American cuisine kissed by the flames of a wood-fired grill and a seasonal menu that has something for everyone.

Veranda

On the second floor of the ModernHaus hotel, the decor is dramatic but airy. Accompanied by this convivial setting, a range of accessible dishes, such as ‘nduja with bechamel, burrata and honey accompanied by fresh flatbread.

Victor

This beautiful Mediterranean comes to Gowanus thanks to well-known chefs, Ian Alvarez and Ryan Angulo. It is cooking that optimizes the wood-fired oven and is best eaten with friends. Dishes are seasonal, take a modern approach and harness bold flavors.

Wau

The facade of this Salil Mehta operation is meant to evoke the hawker stalls of Singapore; and fortunately, the chef’s creations are just as unique and delicious.

Wenwen

Chef Eric Sze and his partner Andy Chuang bring the vibrant flavors of Taiwanese cuisine to Greenpoint with Wenwen.

Yoshino

Celebrity Tokyo chef Tadashi “Edowan” Yoshida named his New York business for the city in Nara Prefecture where his father is from. This meticulousness is found in the room, and again in the presentation of the dishes.

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