We take the coastal road south as it winds through the tree-covered Sierra Madre del Sur mountains and past vistas of the blue waters of the Pacific far below, traveling to Zihuatanejo, pronounced Zi-Wat-En-Ay-O, as anyone who has ever heard the song of the same name knows. Often called Zihua for short, the name comes […]
Continue Reading
Greg knows the old way—or so he says—but all I can see is an empty stretch of sand and water where the southern tip of Playa Quieta ends at a rocky outcropping of rocks jutting out into the Bahia de Palmar. When I lived here, he explains, this is where we caught the pangas going […]
Continue ReadingThis is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size shrimp 3 tablespoons olive (not extra virgin) or vegetable oil 1 red onion, peeled and sliced into thin crescents (” lunitas“) 4 large cloves garlic, […]
Continue ReadingIngredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly chopped 2 large cloves garlic, roughly chopped water to cover For the stew: 2 tablespoons vegetable oil 1 medium onion, chopped 2 […]
Continue ReadingThis recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split down the middle 2 tablespoons vegetable oil 4 cloves garlic, peeled and coarsely chopped 1 medium onion, peeled and coarsely chopped 4 guajillo chiles, seeded, deveined […]
Continue ReadingPumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combination of color and flavor. Ingredients: One recipe Basic White Pozole 4 poblano chiles, seeds and stems removed 8 large Swiss chard leaves, roughly chopped 8 large romaine […]
Continue ReadingAlong the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The almond sauce is a reflection of the Spanish influence on Mexico’s cuisine. Ingredients: For the sauce: 2 tablespoons vegetable oil 6 cloves garlic, chopped 1 […]
Continue ReadingFresh fish filets from Mexico’s Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fish filetsgo well with a side dish of arroz blanco, Mexican-style white rice. Ingredients 4 firm-fleshed fish filets,1″ thick (grouper, sea bass, shark, etc.) 1/3 […]
Continue Reading
Sweat dripped down into a little pool at my stomach, which had been enjoying too many chilaquile breakfasts. The stifling heat and humidity of Zihuatanejo had stupefied my friend Kim and I into submission until we glimpsed a chalkboard scrawled with the words “Snorkeling Trip Today” in the Hotel Paraiso’s lobby. We had gawped at the crocodiles […]
Continue Reading
G. M. Bashford’s Tourist Guide to Mexico was first published exactly fifty years ago in 1954. It was one of a spate of motoring book guides written after World War II as Americans began to hit the open road and drive south in search of sunshine and adventure. How much has Mexico really changed in […]
Continue Reading