The whirling skirts of a dancer from the Ballet Folklorico at the Teatro Degollado in Guadalajara fill this month’s cover. The costume belongs to the Jalisco segment of the show, which features traditional dances from all regions of Mexico, now in its 37th consecutive year. Following the Sunday morning spectacle, I spoke with Carlos Ochoa, […]
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The ancient Maya achieved compelling and impressive socio-economic complexity during pre-conquest period. Extraordinary ancient cities such as Tikal and Caracol are scattered through out eastern Mexico and Guatemala. These economic centers exemplify the economic might and wealth of the ancient civilization. How did the ancient Maya attain such great affluence? The development of an extensive […]
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Puerto Vallarta is steeped in enchantment. Its charismatic history reaches back some 600 years before Christ. At that time this vast untamed area was called Xalisco and was ruled by King Nayarita, known as the god of battle. He fought to keep his lands and his precious cove – now called Mismaloya – in his […]
Continue Reading“Every Child is an artist. The problem is how to remain an artist once he grows up.” Pablo Picasso Art of every description is exhibited in Puerto Vallarta, from bohemian and Huichol to expressionistic and figurative. You’ll find a variety of media: watercolors, oil, acrylic, felt pen, pencil, charcoal, gold leaf, mixedmedia, ceramic, bronze, terra […]
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*Statistics from Multi List Vallarta The last decade of the millennium has brought a multitude of changes to the real estate market of Puerto Vallarta. The effects of this can be seen by the expansion of the market itself beyond the confines of the Bay of Banderas. New phrases have been coined to describe the […]
Continue ReadingLast month’s column focused on the gastronomy of the Estado de Mexico, the state that nearly surrounds Mexico’s capital. This month, we’ll take a look at the myriad dining experiences to be had in the capital itself, Mexico City, commonly known as “el D.F.”, short for Distrito Federal. The city has been a center of migration […]
Continue ReadingThere are many versions of salpicón, which varies from region to region and can contain meat, fish or seafood, but the beef version seems to be the most common. This is a great buffet dish because it can be made in advance and is served cold. Ingredients: For the salad 2 cups shredded, boiled flank steak or […]
Continue ReadingDark beer and dried red chiles make this Mexican beef stew a hearty cool weather dish. Add vegetables such as potatoes, chayote and quartered ears of corn to make the guisado de res a one-dish meal. Ingredients 3 ancho chiles, stemmed, seeded and soaked in hot water until soft 4 guajillo chiles, stemmed, seeded and soaked in […]
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Having family members spread out across the globe, we are fairly frequent travelers, with chances to try the cuisines of different countries and their regions. And inevitably, when presented with a new ingredient or use for a familiar one, I ask myself, “How is this used in Mexican cooking?” or even “Is this used in Mexican […]
Continue ReadingBoth white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions to sandwiches. Blanching them for a few seconds first takes some of the sharpness out of the onions, making them good for people who like raw […]
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