Food, Drinks & Recipes

Choices for 3 Different Occasions

food

This time around we’d like to talk to you about  3 eating experiences you may be willing to try next time you are looking for a place to eat that is great, clean and delicious.

La Vaquita Restaurant & Bar

The only place in town were you may find Paella every Sunday. La Vaquita is aiming to build a reputation based on the quality of the meals they serve everyday from 11am to 10pm. Specializing in Seafood and Steaks. visit now >>

Rosita’s Restaurant

A must visit in town, Rosita’s has been catering the San Felipe enthusiasts for over 30 years. A great family restaurant and bar. Their recipes are crafted in such way that you can have a taste of the past, a taste of traditional Mexican recipes and great Seafood. visit now >>

Buckaroo Burger

Bringing inspiration to the Hamburger Lover, Buckaroo will be your favorite spot not only because of their delicious French fries but for a nice number of options you’ll find on the menu. visit now >>

One is an Eatery and the other a Cafe…Nice!

Two Brand New Social Venues on Airport Road.

Have you ventured around airport road lately? This long avenue is called on this end, Mar Caribe South and is such great news there has been 2 new Openings recently on this street. Both places are located near the Animal Rescue Segunda Thrift Store.

 

Set in a natural stone building that portrays local architectural techniques this Cafe sits along awaiting for customers to practice the old art of coffee tasting and friendly chatting.

 laFonda-restaurant

On the same side of the street and just a few steps South you will encounter the presence of this wonderful Mexican mural with a vintage romantic theme, and beside it, a Mexican kitchen preparing our typical foods for breakfast, lunch and dinner.

 rockHouse

Remember to have an eye open next time you are looking for a nice breakfast or coffee, head up to airport road to give these new options a taste.

Warm Up With Some Rich Champurrado!

San Felipe’s feeling a little chilly these days, and what better way to warm up than with a hot cup of thick, sweet champurrado. This seasonal “Mexican hot chocolate” is an atole beverage, made with corn masa flour and Mexican. It is sweetened using piloncillo, the brown cones of unrefined cane sugar you may have seen in San Felipe’s grocery stores. For a bit of variety it can also be lightly flavoured using cinnamon, anise, vanilla, almond extract or orange zest, etc.

Champurrado with Pan Dulce

Here is a recipe if you want to give this deliciously warming drink a try!

    •    2 cups of water (lukewarm)
    •    2 cups of milk
    •    1/4 cup masa harina
    •    1 cake of Mexican chocolate (Such as the Abuelita brand you can find at San Felipe grocery stores), chopped up
    •    3 small piloncillo cones (one ounce each), chopped up
    •    Any flavourings you may want to add, such as cinnamon, vanilla, etc.

 Pour the lukewarm water into a pot. Slowly add the masa harina, whisking it briskly to mix it completely. (You may need to strain the mixture if some clumps remain.
Pour in the milk, and add the chopped chocolate and piloncillo sugar. Add any flavouring ingredients at this point and heat the mixture to simmering, stirring constantly while it heats, until the chocolate and piloncillo bits dissolve.

Pour into mugs and enjoy, perhaps with some yummy tamales? (Click here to find out how to make Tamales to go with your Champurrado!)

Cinnamon Champurrado

Resources: About.com and Image credit to Caciqueinc.com and CocinayComparte.com.

Aztecan Pulque

 

Source: http://blogs.laweekly.com/ By Garrett Snyder

Lately the thought of pulque, a fermented beverage of Mexico made from sap of the maguey cactus, has been haunting my dreams.

It wasn’t too long ago that a friend introduced me to a vendor selling jugs filled with pulque for a few dollars a pop at one of those East side street fairs that crop up on weekends. The fizzy milky beverage isn’t something you find every day — I didn’t even realize that anything except the nasty bottled versions existed in L.A. — but apparently a few enterprising farmers found a patch of agave plants to tap in the high desert mountains of Victorville.

A good pulque gets fermented for a couple of days until it’s a few ticks more potent than malt liquor. History suggests it was invented by the Aztecs (as explained by this awesome Herzog-esque documentary clip) and through parts of Mexico it was drunk like water until the 19th century, when the tide of mass-distilled tequila and beer washed away pulque‘s popularity among the common people.

A fresh glass is unbelievably invigorating on a blistering summer day — a sharp, vinegar-spiked, overripe pear soda whose acerbic bite clings to the tongue for hours afterward. If you’ve ever sampled its Korean cousin, the fermented rice beverage makgeolli, you might notice some striking similarities. But pulque is a bit thinner, a bit frothier, and a whole lot funkier. Anthony Bourdain once famously referred to it as “Ryan Seacrest’s love juice.” Yet selling and making pulque is an act perpetrated in clandestine secrecy (like raw milk and cheese, the government deems it too dangerous for citizens to harness the full power of Lactobacillus), so the lack of artisan pulque makers at your local farmers market isn’t exactly surprising.

If that were the end of the story, I probably could sleep content; after all, Los Angeles is home to plenty of intriguing and illicit foreign specialties that never reach the public’s view. But it seems fresh-made pulque has been experiencing a revival among hip, young Mexico City kids these days, who spend their time loitering inside pulqueria dive bars, prompting several travel pieces in the Los Angeles Times, New York Times and Washington Post.

The 2nd Annual Tamal Fest Was a Really Tasty One!

This year’s Tamale Festival, held at Hayward Park beside the fire station, was a wonderful success with a great crowd showing up to sample the delicious variety of Tamales!  From the scrumptious beef, chicken and pork Tamales to lighter, sweet Piña and Fruit kinds, there was something to suit everyone’s tastes. The day was a perfect one, with gorgeous warm weather to enjoy delicious food and great company!

First Place Winner: El Apetito!

And the winner of the day: El Apetito took First Place at Tamale Fest 2012!

Want to sample some of these winning Tamales? Tamales available all day on Thursdays at El Apetito!  A variety of tamales are available including spinach tamales, shrimp tamales with salsa and Chile verde tamales as well as other dishes such as chimichangas! El Apetito is open all week from 9 AM to 4 PM and is located on Chetumal, beside Copicentro.

Looks like everyone had a great time at another fun San Felipe event. Now go and read about the tamales recipe we posted  HERE>>

Tamales – Food for the Season

Yummy

While you can find them at any time of the year, the delicious little tamale is especially present during Christmas-time, a staple at any Posada celebration and during the Christmas feasting.  There are many different varieties to try, with some fillings made with chicken, some from pork, some from beef; green or red chile can be used, and other ingredients such as potatoes and olives. This savory mixture of ingredients is hidden inside the corn masa flour and lard mixture and inside the corn husk wrapper. As well as the hearty dinner tamales, there are also dessert varieties, made with fruit and nut fillings.

Let’s Make Some Tamales! Recipe for Dinner Tamales

  • 1 1/4 pounds chicken, beef or pork loin
  • 1 white onion (chopped)
  • 1 fresh garlic clove (thinly sliced)or1 tsp garlic power
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 4 dried California chiles
  • 3 cups water
  • 2 cups masa harina (flour)
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 2/3 cup lard
  • 17 dried corn husks (around 8 inches long)

Place meat, onion, garlic, salt and pepper into a large pot. Cover with water. Bring to a boil the lower to a simmer for 2 hours, or until meat is fully cooked and tender. Remove the meat from the broth and let cool. Shred the meat. Strain and set aside the broth.

Place the California chiles in a pan, add 2 cups of water and let simmer for 20 minutes. Remove from heat, cool, then blend the mixture in a blender. Strain out any remaining bits of chile, add salt. Pour one cup of the chile sauce into the shredded meat and let sit while you prepare the masa.

Soak the corn husks in warm water to soften them while you make the masa flour mixture. Mix the masa flour, baking powder and 1/2 tsp salt together. In another bowl, add a teaspoon of the meat broth to the lard and beat it until it is fluffy. Alternatively add the masa flour mixture and broth to the lard until the dough has a spongy texture.

Remove the husks from the warm water and dry them. Pull one apart into long skinny strands (for tying the tamales later) Spread the dough onto the corn husks, 1/4 to 1/2 inch thick on each husk. Place 1-2 tablespoons of the meat mixture at the lengthwise down the center of each husk. Fold up the husk and tie the ends with small strips of corn husk. Place into a steamer and steam for 1 hour.

Yum!

* You can adjust this recipe for your own tastes by adding ingredients such as an olive in each tamale, add small, precooked cubes of potato to the meat, etc.  Also try different garnishes such as a drizzle of chile sauce on top or a dollop of sour cream.  Get creative!

Delicious, Savory Tamales…

Don’t forget to read about the winner of the 2012 Tamal Festival in San Felipe, go and check it out HERE

More recipes and references here:

Traditional Pork Tamales
Pork Tamales Recipe
Homemade Tamales

Photo credits:

Sada y Bombón

Mexico Time

Baja California Culinary Fest in San Felipe

Saturday night saw the Baja California Culinary Fest come to San Felipe! Delicious dishes were served up at La Vaquita restaurant in this event to celebrate and experience the evolving “Baja Med” cuisine. Host Chef Jose Maria Cueva and Guest Chef José Manuel Baños Rodrîguez put together some beautiful pieces to share the unique flavors of Baja with San Felipe.

How to Make Flour Tortillas

This is the traditional recipe made in northern Mexico. Ingredient measurements should be followed exactly as shown in instructions; water quantity may vary depending on desired mixture texture. This recipe makes about 18 tortillas.

3 ½ cups of all-purpose flour
1 teaspoon of salt
½ teaspoon of baking powder
3.5 oz — vegetable shortening (cut into very small pieces)
1 cup of very hot water

 

 

Raising the bar with high end Artisan Mexican Food

Chef Marcelino from El Balcón Cocina Artesanal Restaurant has been raising the bar of quality, service and creativity in San Felipe’s local food scene. After opening his restaurant last December people have been tasting Marcelino’s approach to a high end artisan cuisine based on the very roots of traditional Mexican cooking. You will be served amazing organic vegetables from the Ensenada region in every meal. Come and visit La Plazita Mall and try the great spot for Artisan Mexican food in San Felipe.  

 

 Spend your Labor Day Weekend in San Felipe: Check out our Accommodations page. Make it happen!

 

 

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