My 2022 Schedule - Travels with Robin in colonial Mexico

 

 

I have two tours scheduled for 2022 in colonial Mexico:  

 

 A week in San Miguel de Allende in May 

 

 and

 

  Nine days in Oaxaca City and the surrounding areas in August 

SAN MIGUEL DE ALLENDE

Join me May 6 - 12 for a wonderful week in San Miguel de Allende where we will stay at a charming B & B right in the historic center of town.  

Experience the exceptional treasures of San Miguel;

its beautiful colonial architecture, delicious cuisine, native culture, comfortable climate, endless shopping and interesting museums.  A place I have lived and spent time in for over the past 40 years.  Because of my intimate relationship with San Miguel, I receive extraordinary service, have exceptional contacts and numerous resources in town.

A walking tour on Day Two 

 with lunch at one of my favorite restaurants where Chef Anna Lilia will prepare a special lunch just for us.  

 

We will take a few side trips. 

One will be a day over in  Guanajuato where we will experience the elegant architecture, 

 the beautiful Opera House, Diego Rivera Museum, 

world renown Gorky Gonzales’s ceramic studio and then enjoying a sublime, gourmet meal at the best restaurant in town.  

Another day we will visit an unique home, its grounds and gallery in the countryside (an experience that you will never forget), 

a tour of the Sanctuary of Atotonilco (often referred to as the Sistine Chapel of Mexico)  followed by a relaxing lunch out on the patio at an outstanding Italian restaurant where one of their specialties is Flor de Calabaza Ravioli  (hand-made squash blossom ravioli served with a light Gorgonzola sauce).

Another day, a cooking class with Chef Paco at his lovely home.   

And much, much more! 

 

Meet me in San Miguel de Allende

May 6 - 12, 2022 
 

 

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AN  OAXACAN ADVENTURE

For those who have been on my San Miguel de Allende tours, traveled with me to Chiapas, Mexico City and Puebla along on my Artisan and Architecture tour in the state of Michoacan, I know if you join me in August, Oaxaca will also capture your heart. 

The main plaza, the zocalo, is one of the most spectacular in all of Mexico with its gazebo that usually has mariachis or a marimba band playing in it at night, vibrant cafes and restaurants lining the plaza on the main and second floor, the Cathedral on one side, town's people visiting...  

We will be staying right in the heart of the historic center of Oaxaca City at the colonial Hotel Parador San Miguel.

One morning we will explore Monte Alban, the Zapotec ruins that was founded around 500 B.C..  

 At its grandest, over 25,000 people lived here.

Another morning at Mitla, ruins that date back to 100 A.D. with its distinctive geometric mosaics.

The architecture in the Oaxaca valley is diverse from this brilliant painted church in Ocotlan,

to the 16th century monastery in Cuilapan de Guerro,

to the Baroque Santo Domingo Church in the historic center of Oaxaca

to the Contemporary Art Museum that is in a beautiful colonial mansion dating back to the late 17th century.

We will take in a cooking class one day which includes a shopping tour of the market. 

Oaxacan cuisine is some of the most interesting and colorful in the world.

It is known for its use of Queso Oaxacan (string cheese), chocolates, tlayudas (shown above), empanadas with squash blossoms...

Famous for its numerous and diverse moles.  And its mezcal.  We will visit the city of Oaxaca market, the true spirit and soul of Oaxaca with the indigenous people dressed in their colorful clothing.  A real stimulation of the senses.

Comida at Origen, known for its creative regional-fusion cuisine to

Comida at the fabulous, colorful countryside restaurant, Azucena Zapotec, where everything is made fresh.

And my favorite dish, Azucena Zapoteca.  Squash blossoms stuffed with cheese and vegetables in a egg batter and tomatillo salsa.  Divine!  Besides a gorgeous presentation.

Dinner (cena) at Asador Vasco, a revered old restaurant specializing in Basque and Oaxacan cuisine seated on the second floor balcony overlooking the main square.

And even breakfast one morning at La Merced market where we will have a tamale tasting, some of the best in the world.  Each day we will be a dining extravaganza.

Our farewell dinner in Oaxaca at Casa Oaxaca El Restaurante where we will dine up on the rooftop terrace overlooking the Santo Domingo Church and enjoy the cuisine prepared by Chef Alejandro Ruiz, one of Mexico’s best chefs.

We will visit many of the Oaxacan masters in their villages such as the Aguilar Sisters famous for their ceramic figures, 

 the weavers in Teotitlan de Valle where Bulmero Perez Mendosa

will give us a special demonstration on how the natural dyes are created before viewing all the family's beautifully hand-woven rugs to 

the Angles family world renown for their hand-carved wood and beautiful painted Alebrijos (animals).
There is an abundance of museums:  Rodolfo Morales Museum in Ocotlan.  Rufino Tamayo Museum, Museum of Oaxacan Cultures, M. Alvarez Bravo Photographic Center,

and the Museum of Textiles in Oaxaca City.

and Museum of Contemporary Art in Oaxaca with outstanding exhibitions that are constantly changing.  There is even a Stamp Museum that we will visit after our day of cooking.  There are cutting edge galleries in the historic center of town.  Lovely climate and fabulous restaurants.  Oaxaca has maintained its artistic identity.  The culture, folk art, contemporary art, music, native dress, cuisine....

An Oaxacan Adventure 

August 14 - 22, 2022

For more information on these two tours, please send me an email with your name, mailing address, phone, etc. and I will send you a detailed itinerary along with a deposit request and plane recommendations.  Please let me know which or both tours that you are interested in.   And if anyone you know might be interested also.

robindsg@aol.com 

 

 

Robin's Crawfish Cakes make for an excellent summer meal

We all have made crab cakes or shrimp cakes but I put together a recipe for Crawfish Cakes that will become one of your favorites.  Served with a shiracha  mayo sauce, it makes for a great lunch or dinner.

I have found the crawfish in the freezer at Whole Foods is really good!  

ROBIN'S CRAWFISH CAKES

 5 tablespoon butter

1 cup onion, chopped

3/4 cup red pepper, chopped

3 garlic cloves, minced

Melt 3 tablespoons of butter in a large skillet.  Add the onion and saute for about 5 minutes.  Add the red pepper and cook until soft, about 6 to 8 minutes.  Add the garlic and cook for another minute.  Remove from the heat and stir in the 2 tablespoons of butter.

In a bowl, gently mix the below:

1 tablespoon lemon juice

1 teaspoon lemon zest

2 teaspoon parsley, chopped

1 tablespoon mayonaise

1 tablespoon Dijon mustard 

1 teaspoon salt (I prefer Maldon)

dash of cayenne

2 large eggs

1 lb. crawfish tails, rinsed, and chopped (squeeze the water out of it)

1 - 1 1/2 cups panko bread crumbs

 Olive Oil

Add the mixture from the skillet to the bowl.  Fill a 1/3 measuring cup with the mixture and put on a baking sheet lined with parchment paper.  (I tap the back side of the measuring cup to release the crawfish mixture).  Press down with the palm of your hand to flatten them just a tad.

Over medium heat, saute the cakes in olive oil until golden brown on each side.

Drain on paper towels before plating.

Makes 11 cakes.

Serve with a sauce made of mayonaise,  lemon jusice, cayenne and shiracha.

Two are usually adequate per person.  I have had the leftover cakes straight from the fridge for lunch the next day that were quite good.

And without saying, a chilled Cava is the perfect accompaniment with this meal.
 

Buen Provesho!

 

Cemitas, Puebla City tortas

Soon I will be meeting my group in Puebla, Mexico for my "Travel the ages... From the colonial town of Puebla to the lavish culture of Mexico City" tour.   It will be an exciting nine days.

In Puebla, we will have a tour of one of the oldest markets in town, the Cinco de Mayo, right in the historic center of town.  One day we will have comida (lunch) here and enjoy some of the local cuisine specialties.  

One of the specialties is the Cemita.   The Cemita is Puebla's local take on the typical Mexican sandwich, the torta.   It refers to the torta as well as the bread roll that is covered in sesame seeds and made without any eggs.  

This tremendous colossal torta is usually filled with sliced avocados, onions, meat (beef, pork or chicken), cheese (Oaxacan or queso fresco), chipoltes and papalo.  

Papalo is a pungent herb with a distinct flavor.  The taste is often likened to the spiciness of nasturtiums, the bitterness of arugula, and the zesty, green flavor of cilantro mixed with citrus, mint, and cucumber.  If making a Cemita at home and you can not find Papalo, a combination of cilantro and watercress drizzled with olive oil and a squeeze of lime will do.

The name Papalo was derived from the Nahuatl (language of the Aztecs) word for butterfly. Experts believe the plant was given this name in honor of the way the leaves flutter in the wind and its ability to attract  pollinators, including butterflies, when flowering. 

More photos and another post to follow after my trip on the markets in Puebla!

 

Molten Chocolate Souffles with Coffee Ice Cream

As I promised, I am posting a recipe on one of my favorite desserts to make when entertaining, Molten Chocolate Souffles served with a dollop of coffee ice cream.  It is always a huge hit! 

The beauty of this recipe, you can prep the souffles a day in advance.  Cover and store in the fridge.  Uncover and let come to room temperature before baking.

 MOLTEN CHOCOLATE SOUFFLES

6 servings 

 

5      tablespoons of sugar 

        plus about 5 tablespoons to dust the inside of the ramekins

8     ounces bittersweet chocolate, broken into pieces

3/4 cup (1  1/2 sticks) unsalted butter 

        plus extra butter to grease the inside of the ramekins

3      large eggs

3      large egg yolks

1      tablespoon flour

 

1    quart coffee ice cream

Generously grease six 1-cup (3 1/2" x 2 1/8") ramekins with butter.  Starting with one ramekin, add some sugar to the ramekin, rotating to coat the bottom and sides.   Pour into the next ramekin and repeat.  Add more sugar as needed.

 

Add the chocolate and butter (cut into pieces) into a microwave proof dish and melt in the microwave.  Remove and stir to blend.

With your mixer, beat the eggs, egg yolks and sugar until thick and a pale yellow.  Fold in half of the chocolate/butter mixture, then the remaining.  Then fold in the flour.

 

Divide the batter among the ramekins. 

 

Put the ramekins on a baking sheet.  In a 425 oven, bake for about 14 minutes or until edges are slightly puffed and the center has a slight crack.  

Top with a generous sliver of coffee ice cream and serve immediately.

* In the winter, I put a bit of butter into the ramekins and 

   set them under my heating lamp above my stove.  It melts 

   the butter and makes it easier to grease.

**  To get 8 servings, use eight 3/4-cup ramekins.

Bon Appetit!

 

 

 

More Photos That I Shot in Oaxaca And Chiapas that I found funny

Life is eventually getting back to normal....  Thought I would post some photos that put a smile on my face...

One of my all time favorite shots.  Here these two young gals, beautifully groomed and in their traditional garb on their I-phones.  I like how the one on the left is checking out what the other one is doing.   Zinacantan, Chiapas - Sunday - market day.

Great painting on the wall outlining the signs and symptoms when you should be concerned while being pregnant.  Zinacantan, Chiapas.

Recycle and live better!  Teotitlan de Valle, Oaxaca.

A lazy morning in Chiapas de Corzo, Chiapas.  It must have been a long night.

Got Pig?  Market in Oaxaca, Oaxaca.

Okay, more chicken feet...

And chickens...

And more chicken's...

I'll take a chicharron (pork rind double-fried until crisp) to go please.

In Oaxaca, shifting gears with clown shoes on I bet is not that easy!

Undies galore in the market.

My good friend Esther in front of the Plaza Las Virgenes in Oaxaca City.  How funny.

AND who doesn't need a mannequin

Or two....

Chilling out at the market in Oaxaca.

Love the three dimensional head of the jaguar on the bus.

A bicycle built for two. 

Advertising an upcoming "Lucha Libre".

Action figures for sell in the Oaxaca market.

All of these photos make me miss Mexico!  Always a surprise behind ever corner.