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More Liana

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Everything posted by More Liana

  1. CG, that's it--huarache. It's made of corn masa, toasted on the griddle (or sometimes fried briefly), then loaded with whatever toppings are available. It's about the length and shape of the sole of that kind of shoe.
  2. ComputerGuy, that's not the case. Corn tortillas have always been made from freshly nixtamalized corn ground into masa, not made from corn flour. There is still at least one tortillería in Ajijic which continues to prepare nixtamal and grind it fresh. Here's the link: https://guiamexico.mx/elaboracion-de-tortillas-de-maiz-y-molienda-de-nixtamal/1746411/tortilleria-lety Masa harina (corn flour such as Maseca) is a new and inferior product that is used at many but not all tortillerías to produce corn masa. When people talk about flour tortillas, what they mean is wheat flour tortillas. My expertise is primarily about corn tortillas. Here's a photo of a huge wheat flour tortilla from Sonora--it's called a sobaquera. Its claim to fame is it's thinness: one is supposed to be able to read a newspaper through it. I ate a good bit of the one in the photo.
  3. "Estado civil" means your relationship status--single, married, divorced, common law relationship, etc, regardless of your gender. "Unión libre" means that you are in a common law relationship. Mexico's Supreme Court has recognized unión libre as a legal estado civil since 2008.
  4. Aww you guys...thanks for the props! Much appreciated.
  5. I'm sitting here with my jaw on the floor. Such confusion, over something so ancient and basic to the Mexican diet. Mexico has been eating pure corn tortillas for thousands of years--since approximately 2000 BC. Wheat, which the Spanish brought to what is now Mexico in mid-16th century, is a comparative newcomer to the tortilla world and to Mexico's diet in general. Approximately 11,000 years ago or earlier, ancient peoples in what is now Mexico domesticated corn from a wild plant called teocintle. The domestication of corn was the initiation of settlement and agriculture here, as opposed to the earlier nomadic practices of hunting and gathering. Read more about that here: http://mexicocooks.typepad.com/mexico_cooks/2016/10/corn-an-ancient-gift-from-mexico-to-feed-the-world.html Once pottery came into being in Mexico (with the Olmecs, approximately 3000 years ago), another process began. Those early peoples invented the process of preparing nixtamal: simmering (and subsequently soaking overnight) dried corn in a mixture of calcium hydroxide and water until the husk of each individual kernel is softened. Once the cooking/soaking liquid is washed off, the corn is ready to be ground into masa--in this instance, corn dough--which is used to prepare tortillas, tamales, sopes, and the full range of foods from the corn kitchen. The process of nixtamaliz-ing corn and grinding it for masa takes many hours and much hard labor on the part of a cook, usually a housewife. Masa is the generic word for dough and can mean anything from corn dough to the batter for a wheat flour based cake. In the case of corn masa, the masa contains ONLY nixtamal-ized corn and enough water to allow for making a malleable dough. From time immemorial, the tortilla, from home-grown, dried corn to the finished product, has been made at home. The corn tortilla machine used in most tortillerías today was invented and put into practical use in the first quarter of the 20th century. In urban areas of modern-day Mexico, most people buy corn tortillas from tortillerías. MOST tortillas in MOST of Mexico--including Jalisco and of course Ajijic--continue to be made of corn. Look around Ajijic: you'll see tortillerías in operation, all making corn tortillas. The unfortunate truth is that most modern tortillerías in Mexico, including in Ajijic, are no longer making nixtamal for their tortillas. They're using Maseca (a processed corn flour produced by Grupo Gruma), which makes an inferior masa leading to a tortilla inferior to those made from nixtamalized corn. Maseca offers incentives to tortillerías to use their corn flour, including painting a Maseca logo on the facade of the tortillería. Maseca corn flour, used for preparing corn masa at home, is also available at supermarkets. Maseca is a convenience product. ComputerGuy, your statement that most tortillerías do not use corn flour is 100% incorrect. I don't understand where you got that idea, and I don't mean to offend, but... Wheat flour tortillas originated in northern Mexico, where wheat is grown, and are used very little in central and southern Mexico. Yes, they are widely available in Ajijic, and yes, it's possible to find them packaged in other parts of central and southern Mexico, but they aren't normally used in the cuisines of these areas. The photos below (from the bottom to the top) include: a metate (grinding stone) with corn masa freshly made of blue corn and white corn; bi-color tortillas made of that corn masa, toasting on a clay comal (griddle); white corn tortillas toasting on a clay comal--inflated as they should be. As they continue to toast, they flatten. Last, a woman in Tlaxcala making corn masa from nixtamalized corn. I took this photo yesterday, February 11, 2017.
  6. Are you thinking of the new administration in the USA, or the current administration in Mexico?
  7. The store you want is Telas Al Puerto de Veracruz, near the corner of Av. Chapultepec and Av. México. There is no better fabric store in Mexico; a friend who sews incredible clothing for herself has looked (with me in tow) at the majority of the fabric stores in Mexico City, but to no avail--there is nothing comparable. Telas Al Puerto de Veracruz is actually the ONLY store of its kind in Mexico--it carries luxury fabrics (including natural fabrics) that make me drool, even though I am not a seamstress. When I have gone there in the past, I've noticed that they close for a couple of hours at midday. You might want to call first to find out their hours. Here's a link to their website, to whet your appetite. The website (under productos) specifically mentions taffetas. http://telaspuertodeveracruz.com/ There are a number of other fabric stores on both sides of Av. Chapultepec, easy walking distance from Al Puerto de Veracruz. As bdmowers mentioned, the Sta. Teresita area is also full of fabric stores. I've seen glorious fabrics in some, you just have to go shop. Plan to spend the better part of a day. If you want comida while you're in the area, try Karne Garibaldi. To get there, go to the corner of Av. Chapultepec and Av. México. Turn right; the street is now called Juan Manuel. Take Juan Manuel a couple of blocks to Calle José Clemente Orozco; turn left onto it. Karne Garibaldi is at the corner of Calle José Clemente Orozco and Calle Garibaldi, just a few blocks away. It's a Guadalajara inexpensive icon. Have fun!
  8. The average age in Mexico as a whole is 25.8. We're actually older than that, in the capital. Chillin, I belong to a Facebook group--one of many for foreign-born people living in Mexico City. That group alone has nearly 15,000 members, and it has a specific focus, so not representative of the huge number of young foreigners who live and work in the city. Many, many international businesses send young employees--single millennials, young married people, couples with very young children, etc--to work for two years or so in Mexico City, then return to their countries of origin or are sent elsewhere. People from every nation in the world make up part of our huge population. Total population estimates of the metropolitan area are in the 23 million plus range, but no one knows for sure--we are too many to count! Here are some statistics that you might find interesting: https://en.wikipedia.org/wiki/Demographics_of_Mexico
  9. Sonia, your post is correct but missing the key. The reference to foreigners pertains to MEXICAN politics, running for office in MEXICO, and being involved in the MEXICAN electoral process. Further, foreigners are prohibited from participating in demonstrations either for or against the MEXICAN government. I stress the 'Mexican' part due to confusion about foreigners' participation last Saturday in the Womens March on Washington. Here in Mexico City, many foreigners--foreigners from many countries--were nervous about their right to join together in what amounted to a stand-in in front of the United States Embassy here. Once people were assured that the gathering was not related to MEXICAN politics and that Mexican law does not prohibit protesting actions by another government, we ended up with quite a crowd.
  10. Oh god--I'm sorry, I never saw the other picture. I hate when I do that.
  11. Diezmillo is what you want for pot roast. Just ask your butcher for the size you want in un solo trozo. 1 kilo, 2 kilos, whatever you need.
  12. That photograph was taken at a march in San Jose, California in 2006. San Jose is nowhere near the border, and 2006 is pretty far from 2017. Don't believe me? I looked it up on Google Images, took one second. Google is your friend.
  13. Yes, Tonalá will have what you need.
  14. The name of the long-distance bus station is the Nueva Central Camionera. Here's a link to its website: http://www.autobusesycamioneras.com/central-camionera-de-guadalajara.html
  15. Does the venue of your event have its own box office? Sometimes that's the best bet for buying tickets. For example, buying direct at the Teatro Degollado box office means that you avoid the add-on of the Ticketmaster fee AND, if you have the INAPAM card, you get the INAPAM 50% discount on tickets. Ticketmaster does not honor INPAM.
  16. Here's a list of all the Ticketmaster outlets in Guadalajara. Click on 'Jalisco' in the list of states. http://tmespeciales.ticketmaster.com.mx/CentrosTM/ There is also a Ticketmaster outlet in the Guadalajara Cámara de Comercio--chamber of commerce. It's open M-F 9:30AM-6PM, Saturday 9:00AM-1PM. Cámara de Comercio Ticketmaster Av. Vallarta 4095 Zapopan
  17. Similar situation in Mexico City, arguably the most expensive city in Mexico. The woman who works for me arrives at 7:30AM and leaves at 3:00PM or sometimes later, depending on her own schedule here. I pay her the going rate for domestic workers: 400 pesos a day. No one here--as far as I know--pays domestic workers by the hour. She brings something with her from the street for breakfast (coffee and a pan dulce, usually) and prefers to go home for comida with her family rather than eat a meal here. We have a purely business arrangement: I don't know her family, I don't know her financial circumstances--although I know that she has other domestic work every day--and I don't loan her money, bring her gifts from any of my travels, support her two children's education, or otherwise treat her as other than an employee. She's worked for me for about four years; she's happy, I'm happy. When retired foreigners ask me why I'm not involved with her personal life, I usually ask, "Remember when you worked? Was your employer involved with your personal life? Did he or she support your children's education, or bring you gifts from his or her vacations? Did your employer loan you money?" The answer is generally no--you did your job, you got your paycheck, you had a business relationship with your employer. Friendly in the office or the plant, of course--but that was it. That's certainly how my work life was. YMMV.
  18. Nope, not this one. The current gas shortage is being caused by other thieves siphoning off money.
  19. I love molletes for breakfast. As pappy said, slice a bollilo in half the long way. I grill mine in a skillet with some melted butter, so no need for a toaster oven. Then refried beans smeared on thick and a fried egg on each half. I prefer mine topped with freshly made salsa cruda.
  20. More Liana

    Bone Soup

    CHILLIN, I'm curious to know where you buy "local fresh raised, farmyard chickens".
  21. More Liana

    Bone Soup

    "Bone broth" has been known as (beef, chicken, fish) stock forever. "Bone broth" is only remarkable because it is so easy and such a throwback to making our own meals. I ALWAYS have a gallon or so of beef or chicken stock in the freezer--right now, I even have a gallon of shrimp and fish stock. I most recently made 15-hour beef stock: roasted marrow and other beef bones, small amount of herbs, celery, carrots, a leek or an onion, and bring to a boil. Skim stock to remove foam, turn down the heat to as low as you can get it, and simmer it (with the pot top tilted to allow steam to escape) for hours and hours. Remember to add hot water as the stock evaporates. Be sure not to let the pot simmer dry! The last batch of beef broth simmered for 15 hours; the last batch of chicken broth simmered for 6 hours. It's roasting the bones before simmering them that gives the broth the really deep flavor one wants. Once the simmering is finished, I partially cool the broth, remove all the bones and vegetables, then chill the broth until any fat congeals on top of the liquid. It's easy to remove the solid fat. Then I freeze the clear broth in gallon zip-lock bags, laid flat on a cookie sheet until frozen. Then stack the flat bags in the freezer--they take up very little space that way.
  22. Sweet corn is grown in Querétaro and available in season, fresh on the cob, in many Mexican supermarkets and tianguis. There are several brands, including Mr. Lucky.
  23. You posted the following, copied and pasted: "The exit code for Mexico is 00 not 001. Are you dialing 001-1-800?" The '1' that you posted following 001 is superfluous and incorrect and unusable. To call the USA from Mexico, one dials 001-the area code-the phone number.
  24. Oy vey. People--myself included--are grasping at straws to give you some help. Just because the suggestions aren't helping, no reason to snark.
  25. Dave, you have to substitute other numbers for 800--calling that 800 number from Mexico to the USA doesn't work. AND the exit code for Mexico IS 001--but you don't call 001-1 and then whatever area code you want to reach. It's 001-880 plus the telephone number, or 001 plus any area code plus the telephone number. For example, if I want to call a residence in New York City, I would call 001-212-555-1234. Or an 800 business number: 001-880-555-1234.
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