By Manzanillo Sun Writer from the February 2014 Edition We first came to Manzanillo in 1996. After a long and very eventful journey by car, full of surprises and much laughter along the way, we arrived in town at about 3.30 p.m. Eventually we ended up in Las Brisas, a small community at the southern part of […]
Continue reading
By Manzanillo Sun Writer from the February 2014 Edition Ingredients Unsweetened baking cocoa 6 oz semisweet baking chocolate, chopped 1/2 cup plus 2 tablespoons butter or margarine 3 whole eggs 3 egg yolks 1 1/2 cups powdered sugar 1/2 cup Gold Medal® all-purpose flour* Additional powdered sugar or sugared kumquats and strawberries or raspberries, if desired Directions […]
Continue reading
By Manzanillo Sun Writer from the January 2014 Edition Prepare the food Tamales with guacamole dressing. This is a traditional dish in Mexico and it takes several hours to prepare. There are different types of tamales that can be prepared and you can have a combination of the ones you would like to eat. Frijoles a […]
Continue reading
By Terry Sovil from the December 2013 Edition I was off to an event and I needed something to bring, something that was good and tasty, but not too hard to make or assemble. Frustrated I sat down and started to browse through the recipe folder on my laptop. I found something I hadn’t made for […]
Continue reading
By Manzanillo Sun Writer from the November 2013 Edition This bread is slightly sweet and used on the altars of loved ones during “Day of the Dead” festivities. The dough is formed into bone-like shapes to decorate the top of the loaf before baking it. Prep Time: 3 hours Cook Time: 40 minutes Total Time: 3 […]
Continue reading
By Terry Sovil from the October 2013 Edition My good friend Carlos and I were in Centro Manzanillo visiting “city hall”. It is late morning and lunch sounds good. We pop into a busy local restaurant. Part of the meal is potato salad. Potato? Is that Mexican? Back in Minnesota, United States, we had a restaurant called […]
Continue reading
By Tommy Clarkson from the September 2013 Edition And what of she who is the operating brains behind this establishment? Rebeca has lived and worked in the US California and New Hampshire (the latter her favorite). But she had to return home to have her father, Johan, a baker and owner of Panadera La Abuelita […]
Continue reading
By Manzanillo Sun Writer from the September 2013 Edition INGREDIENTS: Tamale Filling: 1 1/4 pounds pork loin 1 large onion, halved 1 clove garlic 4 dried chile pods 2 cups water 1 1/2 teaspoons salt Tamale Dough: 2 cups masa harina 1 (10.5 ounce) can beef broth 1 teaspoon baking powder 1/2 teaspoon salt 2/3 […]
Continue reading
By Tommy Clarkson from the August 2013 Edition Wanta’ get away from most of the tourists? Looking for good, authentic Mexican seafood? Seeking a sea breeze with a great vista? Searching for a cold, sweet and potent- margarita? If so and you seek to experience Mexico at its leisure and have fun “up close and […]
Continue reading
By Manzanillo Sun Writer from the August 2013 Edition (chef Emeril Lagasse courtesy of Food Network, Emeril Live) Total Time: 2 hr 45 min Prep: 30 min Cook: 2 hr 15 min Yield: 10 to 12 servings Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/oaxacan-black-mole-mole-negro-recipe/index.html?oc=linkback Sauce: 1/4 pound chilhuacles negros or guajillos 2 ounces chiles pasillas (Mexican, not Oaxacan) […]
Continue reading
You must be logged in to post a comment.