After a busy work week we decided for a little pampering at an all inclusive hotel in Cancun. Our first all inclusive. The fish tacos, ceviche, and tuna tartar were delicious and although the sun was potent the ocean temperature was just right! Some pics...
Julia, Suzan, and I drove up to Teotihuacan to check out the pyramids. Teotihuacan, a huge city of the ancient world, was founded before the Christian era and grew to a population of 125,000 people. According to the book "Eyewitness Travel Mexico" "It [Teotihuacan] dominated life in the region for 500 yeas before being destroyed (possibly by its own people) and abandoned, around AD 650. Later, the site was heled sacred by the Aztecs, who believed it had been built by giants. The ceremonial center, with its temples, palaces, and pyramids, bears witness to the city's splendor but has revealed little about its creator and inhabitants. Their origin, way of life, and even demise remain a mystery."
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My wife made some salted caramel brownies today and damn are they good!
From Cooking Light:
Ingredients
Brownies: 3.38 ounces all-purpose flour (about 3/4 cup) 1 cup granulated sugar 3/4 cup unsweetened cocoa 1/2 cup packed brown sugar 1/2 teaspoon baking powder 6 tablespoons butter, melted 2 large eggs 1 teaspoon vanilla extract Cooking spray Topping: 1/4 cup butter 1/4 cup packed brown sugar 3 1/2 tablespoons evaporated fat-free milk, divided 1/4 teaspoon vanilla extract 1/2 cup powdered sugar 1 ounce bittersweet chocolate, coarsely chopped 1/8 teaspoon coarse sea salt
Preparation
1. Preheat oven to 350°.
2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.
We celebrated Noche Buena 2011 at my sister's house. The entire family, and then some, came to her house to celebrate and more importantly to eat lechon. A little guide on how to make lechon using a caja china.
1. Get a pig! Luckily we had someone kill and clean a 65 lb. pig for us.
2. Split the spine between the two front legs using some improvised tools. My dad used a knife and a hammer. Splitting the spine will allow the pig to lay flat inside the caja china to help cook evenly. This is also the time to trim any excess fat.
3. Clean the pig. We use naranja agria to clean the inside and outside of the pig. Use paper towels to dry.
5. Cover pig and keep cool overnight. Toast and hope that things will turn out well tomorrow.
6. Light the coals on the metal lid of the caja china. I believe we started off with just less then half a bag of charcoal. You don't want to use too many as the ideal temperature inside the caja china is 275F - 300F.
7. Once coals are lit and the inside is around the desired temperature, remove the lid and place the pig inside the caja china with the ribs facing up. Put lid back on top of the caja china. Make sure the lid is on correctly as you do not want any heat escaping.
8. Maintain the temperature at around 275F - 300F by continually adding charcoal when necessary and distribute it to all corners so that the loin and shoulders, where the meat is thickest, are evenly cooked. Best to not have the coals in the center but spread around in a ring. Also try not to open the caja china while cooking as heat will escape.
9. Because cooking a pig can take 6- 8 hours and requires a lot of work to maintain desired temperature, activities are needed. This year we opened a bottle of cognac.
10. After cooking for about 2-4 hours depending on the size of the pig--for ours it was around 3 hours--flip the pig. Remove the lid and set the top aside being careful where you place it as the charcoal on top are still hot. Be careful when removing the lid as hot vapor may escape. Using gloves or towels, grab one side of a front and hind leg and flip over.
11. Place lid back on top. Remember to make sure the lid is on correctly as you do not want any heat to escape.
12. Continue to add charcoal in ring-like fashion when needed to maintain temperature.
13. Cook for another 4 - 6 hours depending on size. We cooked ours for about another 5 hours. If the skin is not crispy, you could add more charcoal in the center to help cook and crisp the skin. Once done, remove and enjoy!
Special thanks to my dad and Richard for cooking the pig! Oh and Vivian for allowing the Cuban invasion of her home.
When visiting my family in McAllen, we always stop by Delia's for some tasty tamales.
Upon arriving we are greeted at the door by an armed Constable who politely asked us if we pre-ordered our tamales. If not, he would have asked us to leave. We then wait in line to confirm our order.
After confirmation of our order, we were then instructed to go to station 2 where they wrote the types of tamales on our bags.
With bags in hand we were then instructed to go to yet another station where the tamales are placed in their respective bags.
Such an orderly process to get tamales cause lord knows during Christmas time in the valley, Delia's tamales are a hot commodity. Fights have been known to break out. More pictures of her tamales a bit later!
Julia and I headed over to the zocolo to check out all the Christmas decorations. On the way, we stopped for some freshly fried churros as comfort food before dealing with the packed crowds. Sadly, we didn't see a nativity scene but instead got to see the National Pepsi Tree and lots and lots of people. It wasn't till we returned home that we heard the news of the earthquake. A magnitude 6.5 earthquake hit 103 miles SSW of Mexico City while we were traveling to the zocalo on the metro. The train swayed back and forth for a bit during a stop but nothing big.
Look what you can get for 10 pesos!!!
Christmas Tree sponsored by Pepsi!
Took my parents to Cuernavaca to visit my uncle Fernando. We met up at Las Mañanitas and enjoyed the afternoon by the pool. The next day Fernando took us to Tepotzlan, famous for the remains of a temple built on top of the nearby Tepozteco mountain. Unfortunately rain set in and cut our tour short. We had an "adventure" driving out of the town as we slid up the steep hills on the slick wet stone roads. After we met up with some of my uncles friends for a little Cuban food and dominoes. Definitely will be returning.
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Our parents flew down to join us for our first hosted Sangiving. Julia made a fantastic turkey, gravy, stuffing, sweet potatoes, while I.... For dessert we had pumpkin pie and Suzan's famous loco cake! A game winning field goal by the Cowboys was a nice addition to the day and at night my dad and I stepped outside to enjoy some Cohibas. A good day indeed -- thankful for being able to spend time with our wonderful parents.
Zuzan is in town visiting this massive city. We took Suzan for a leisurely bike ride along Plaza La Reforma. This is a great way to explore the city at a leisurely pace plus there are several areas where one could "rent" a bike for free! When we arrived at the zocalo, we were greeted with giant alebrijes! Washington Post has an interesting article covering these alebrijes.
Julia and I attended the Marine Ball at the St. Regis here in the D.F. It was a great night. Many thanks to those Marines who served and are serving!
Smoking in my e-smoking.
Julia and I spent a fabulous 4 days in Asheville, NC for Stephan and Eileen's wedding. We were grateful to have shared in this cool couple's exchange of vows. We wish them all the happiness in the years to come. We also took the opportunity to enjoy a seasonal escape to the Blue Ridge in the fall. We stayed at the Carolina, a great B&B in Asheville. Hosts James and Susan prepared magnificent meals and provided expert advice. We shopped, we hiked, and we took pictures. And pictures. And pictures.
Enjoy!
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During this time of year, Candy Corn is a must. Not just any candy corn but Brachs Candy Corn. Since Julia and I are in the States for Stephan and Eileen's wedding, we stocked up on our supply figuring it would be hard to come by in Mexico. Lo and behold...
...they were made in Mexico.
My buddy Mike is not only a great photographer but a great griller. Last night was yet another reason why. Nothing like NY strips cut into thin pieces to make a filling sandwich with goat cheese, spinach, and caramelized onions. Coño it was good!
Saturdays we usually stop by our neighborhood tianguis for some fresh fruit but more importantly tacos al pastor and tlacoyos con frijole. Each taco is 10 pesos which is less then a buck!
When we heard we would be living in a 4 story housing complex in the D.F. we figured our bbq'ing in the patio days would be over. The public grill was 4 stories below and far away by my lazy standards so grilling steaks has been non existent since arriving here in the D.F. Luckily I have a fantastic wife who after returning from my birthday weekend celebration in Texas, had one last gift waiting for me. A Weber Grill!! Mexico doesn't seem to have laws against grilling in your outdoor walkway and plus we are on the top floor! Tonight, after the torrential rain and ensuing loss of power, I finally grilled a tenderloin steak purchased at our nearby Costco. We will make it after all.
Julia and I flew into McAllen to celebrate my 40th birthday with family and friends. It was a celebration of salsa, cigars, and dominoes. To view the entire album, click here.
We flew to Huatulco Mexico for much needed R&R. We stayed in Villa Sol y Mar in Conejos which had a great pool and patio with a view. We spent a day at Maguey Beach and ate a 2 kilo huachinango fried in garlic! Below are some pictures from our trip. To view the entire album, click here.
Julia and I had dinner at an Argentinian steakhouse the other night where they served us huge slabs of tenderloin. With the leftovers, Julia made some Beef and Gorgonzola Toasts with Herb-Garlic Cream. Beautiful day to enjoy this snack on our terrace!
