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More Liana

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Everything posted by More Liana

  1. The CBX website is at https://www.crossborderxpress.com/en/ The following is a screen shot from their website of how to contact them with questions. If it were me, I'd email them at the first email address listed. https://www.dropbox.com/s/9d1wrrlp84yj3uv/Screenshot 2019-10-09 13.02.06.png?dl=0
  2. Look into Cynoff. Available in powder form, just mix it with water and spray around the outside and inside perimeters and no bugs came in. It should be available at Ferretería Jara, next to the Telmex office on the carretera.
  3. More Liana

    Trout

    Do you ever see on a restaurant menu "trucha salmonada"? For a long time I thought it was a name invention, but little did I know there actually is a trout by that name. The flesh is red, like a salmon, but the whole, uncooked fish is a char. Salvelinus fontinalis--brook trout, in English. Delicious.
  4. More Liana

    Trout

    The rainbow trout farm-raised in Michoacán is always excellent, delicious and plentiful, and featured in our restaurants here. Michoacán is the leader in rainbow trout production in Mexico. Given that Mazamitla is about 10-15 minutes from the Michoacán border, it's not surprising that they raise rainbows. It is in no way comparable to farmed salmon, thank god.
  5. Boy are you wrong, CG. That may be true at Lake Chapala, but it is definitely not true in Guadalajara, Morelia, Mexico City, Merida, Oaxaca, Monterrey, and so forth. Fifteen years ago, the Colegio Culinario de Morelia was the first culinary school in Mexico to offer a 4-year licenciatura--now there are many. You don't become a chef at a school--at a school, you learn techniques and cooking skills. You become a chef in a kitchen, working your butt off, taking the flak, learning to work every station and manage the kitchen entirely. Working your way up the ranks. "Chef" means head of a kitchen--the boss. It's not some kid fresh out of cooking school. There are plenty of CIA graduates and graduates from other fine schools working as chefs and executive chefs in Mexico.
  6. What David describes as "...a door like set of bars attached to the house that can be closed and locked. The slider can be left open or closed." is exactly what I had on my sliders in Ajijic. The bars opened, closed, and locked like a normal door, and as he said, the slider could be left open or closed. It was perfect. Just tell your herrero (iron worker) that's what you want.
  7. In general, the expat population living in Rosarito is retired foreigners. A younger population--and not usually from the US--is at Riviera Maya and at Riviera Nayarit. This new wrinkle comes from the head of INM in Baja California.
  8. https://www.sandiegored.com/es/noticias/178081/Deportaran-a-los-estadounidenses-que-vivan-ilegalmente-en-Rosarito Although US citizens living illegally in Rosarito are easy targets, I suspect that there is potential for this to spread elsewhere in Mexico, particularly to high-density areas where US expats live. My opinion only.
  9. When I make pho, I start two or even three days before: roast a lot of bones, along with them roast an inexpensive cut of beef called chambarete (which you can buy either with or without bones, get 'with'), roast the vegetables, and simmer for about 15 hours. Strain, save the meat for something else, and go from there, continuing to simmer the stock with ginger, Mexican stick cinnamon, coriander seed, fennel, star anise, etc to season the broth correctly. I always ask my butcher to cut the actual beef for the bowl of pho in paper-thin slices. Now I want some.
  10. There is a fairly recent PDF study guide for the history portion of the examination required for Mexican citizenship. BIBLIOGRAFÍA DE ESTUDIO 2017 NATURALIZACIÓN Google is your friend and can give you lots more information. Remember that if one is over 60, one is not required to take the history exam; only the Spanish-language exam is required.
  11. Rennet is one thing, cuajo is another. If you truly want cuajo, go to the Chapala market and ask one of the butchers to save you a piece of cuajo. You'll see it in the offal section of a butcher stand. Rennet is a tablet or powder, as you posted in the photo, a modern convenience product that is used to make cheese--without cuajo animal. Cuajo animal is a stomach lining of cattle that was originally used to make cheese.
  12. It's not a catarina at all. It's a CATRINA. The word (catrín for men, catrina for women) means dressed up fancy in the style of the late 1800s and ready to go out to a party, the theatre, a dinner dance, etc. Even today, if your neighbor sees you going out your front door, all dressed up, she might say, "Uuuy, qué catrín!" For a woman, she would say, "Uuuuy, qué catrina!" The catrina has become a symbol of Day of the Dead in just the last few years. That symbolism was NEVER the intention. Here's the story. https://mexicocooks.typepad.com/mexico_cooks/2018/10/dancing-with-death-josé-guadalupe-posada-and-the-history-of-the-catrina.html
  13. In this case, it's the rule that where there is a written accent is where the stress falls in the word. Look at this one--that follows BOTH rules: Singular: imagen (Follows rule of stress on the next-to-last syllable because the word ends in 'n') Plural: imágenes (Follows rule of stress where the accent is, in order to maintain correct pronunciation of the singular 'imagen')
  14. Since we're on a sortofa picky roll here, its spelling is Parque Cristianía. That little accent changes the pronunciation of the word.
  15. I'm so deeply saddened by this news. David and I were good friends for more than 20 years. He...nope, can't talk about it yet. I don't know how to make this fit in my head and heart. QEPD David, te envío un abrazo fuerte hasta donde tú estés. ❤️
  16. SEYMI. I would never call anyone but SEYMI. They would definitely provide what one needs for a move to Tijuana.
  17. Where's the rest of this thread, please? It looks like a lot has been deleted. ???
  18. SEYMI, headquarters in Guadalajara. They're the best in Mexico and can handle anything. They've moved my house twice, with no damage and nothing missing. Total professionals, they will go to your home and give you a written estimate. They will pack everything for you and unpack it at your destination, if you need or want that service. Their office personnel speaks English, if you need that. They are not inexpensive but they are worth it for your security and protection. https://mudanzaseymi.com.mx
  19. Here's the recipe I use: https://mexicocooks.typepad.com/mexico_cooks/2019/08/another-year-has-passed-time-for-chiles-en-nogada-stuffed-poblano-chiles-in-walnut-sauce.html It's not difficult, but it IS time consuming. The results are worth it, though.
  20. That's weird. Amazon.com.mx has always delivered to my house--first to an apartment, and now to my private home. Because I have Amazon Prime, orders from either site usually arrive within 2 to 3 days, are delivered on the day/time sent to me in tracking (including Saturdays and Sundays), and there is never a shipping charge. Did you let Amazon.com.mx know what happened? They're very quick to resolve any issues.
  21. I get it! I get it! On the other hand, I am sort of an old crow, but definitely not straight. If you know what I mean and I hope you do. 😏 😊
  22. I use Amazon.com and Amazon.com.mx all the time. I also use Mercado Libre. All are excellent.
  23. I'd say most everybody knows who I am. Cristina Potters, of Mexico Cooks!. I live in Morelia, Michoacán, where we're known as Morelianos(as). Hence my board name: More Liana.
  24. Like revenge, crow is best served cold. Thanks, amigo.
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