Greg

John, great report from Madrid Fusión! Here’s some inside scoop about Redzepi: It hasn't been widely publicized yet, except for a mention in the local paper, but René Redzepi of Noma will come to Manresa in Los Gatos to cook with David Kinch on July 12 & 13. There will be a special dinner on both evenings. It’s not posted on the website yet, and I don’t think that you can reserve through OpenTable, so you have to call Manresa at 408.354.4330.

Welcome back and thanks for your trip report. I was in Zihuatanejo at the same, but for seven days. This was a short trip for me, but well worth it. I wasn't able to do, and eat, as much as I am accustomed to, but I made the most of it. I stayed at Casa Buenaventura, a small, charming hotel across from Villa Carolina near the dolphin fountain on Playa la Ropa. Each morning, breakfast was prepared by a wonderful chef. I love the food in Zihuatanejo. One morning, I walked down to Playa la Ropa for a swim, and stopped at La Perla restaurant for a big bowl of mariscos, prawns, octopus and conch, with plenty of fresh Mexican limes accompanied by a michelada. I tried the Mexican cervezas Montejo and Leon. I made a visit to Coconuts to have filet mignon tacos, quesadillas con rajas (poblano chile strips) and tuna sashimi. I went to El Pueblito on Sunday for the lamb barbacoa, which is wrapped in maguey leaves and cooked in a wood-fired pit oven. The toppings, the salsas, the tortillas, and the fall-off-the-bone lamb were all delicious. To my pleasant surprise, the margaritas were the best I have had in Zihuatanejo in nine years. On Playa la Ropa, there was a street vendor selling tacos and tamales that I had to check out. I didn't have money with me at the time, but the pork and egg aporradillo looked tempting. Ed Kunze describes aporradillo in the local magazine Another Day in Paradise: "Tough and lesser cuts of beef can be sliced very thin into two foot long and four inch wide strips. Salt is added, and the strips are then air dried. The resulting jerky is called cesina. It can be either flash cooked over coals or in a skillet, and when accompanied by beans, rice, handmade tortillas, and queso fresco, it makes for an awesome Mexican steak dinner. When shredded and cooked with scrambled eggs and a salsa, cesina becomes a breakfast called aporriadillo." The best tacos al pastor can be found at Los Braseros. I keep trying, but I haven't found any tacos al pastor that taste better. Stand on the sidewalk, or sit in view of the pastor, and watch how the tacos are made. The coconut shrimp at Chendo's is good, and highly regarded, but I really enjoy the tender, slightly sweet meat of the filet of marlin, stuffed with shrimp and cheese. The food at Chendo's is a nice respite from some of the usual fare in Zihuatanejo. There's so much to try and enjoy in Zihuatanejo. I'm looking forward to my next visit.

My trip to Zihua is next week as well, leaving on Friday. The question about food sensitivity is tricky, because it is different for everyone. Some people I know are sensitive, no matter where they travel. I have friends who have stayed in the finest hotel on La Ropa, and took all of their meals there, and came down with serious illness. There is no indication of what is safe and what is not. This year will be my ninth trip to Zihua and I seem to have built up a tolerance, if that is possible, although I have been through some dire situations during my first few trips. I think that I have a solution to food-born illness that works for me. The day before I leave for México, I begin my regimen of Pepto Bismal tablets and Pro-Biotica tablets. Pro-Biotica has the enzymes that can be found in yogurt, and helps keep the internal flora and fauna healthy. It is over-the-counter in the US and can be found at most drug stores. I take one of each every morning, and then forget about it. I never get sick. I don't think that there is any good advice I can give, because it is nearly impossible to determine where food illnesses come from specifically. I think that a person is as likely to become ill from a hot cup of tea served from inside the airplane during your flight, as is likely from anything eaten in México. I think that all of the precautions are fairly well documented online, as well as a lot of the remedies. And all of it can be subjective. Previously, I was wary of eating at the cooked food or prepared food stalls in the central mercado because of hygiene issues, but others say that the food stalls are very clean. I may try the food stalls again this trip--the food certainly looks delicious.

I am serving tamalitos on Monday, but I am using fresh masa on Sunday. Which is the best scenario? • Keep the fresh masa for a day, and assemble and steam the tamales on Monday? • Make the tamales on Sunday, and steam them on Monday? • Make the tamales on Sunday and steam them on Sunday, and reheat or re-steam on Monday? Any other ideas? ¡Felices fiestas a todos!

I am going to make tamales for Christmas. Which kind of tamal is most traditional at Christmas in México?

Not exactly candied pumpkin seeds, but interesting! "Roasted, then colored with vegetable dye, lowly pumpkin and squash seeds at the market in Ocotlán." Source From the book "Oaxaca: the Spirit of Mexico" I also came across a recipe for candied pumpkin from Mexico.

If your particular climate is like mine in San José, California, epazote will grow fast and bolt quickly. You may want to time your plantings throughout the growing season, and not plant all of your epazote all at once.

I'm clueless about a food budget in Zihua. Food is relatively inexpensive, so I never really stop to think about prices. But I have some advice for you. There are many cafes and casual street restaurants in el centro, downtown Zihuatanejo. They are surprisingly inexpensive. Dining along Paseo del Pescador, the beachfront strip downtown, is more expensive, and not really necessary. IMO, I don't think that there are any real restaurant destinations along the Paseo. The restaurants along Playa la Ropa will be slightly more expensive. Many eateries along La Ropa will require a food/drink minimum, usually not a problem. The food at Playa las Gatas will be slightly higher also. One way to make your food dollar stretch is to shop for food at the old mercado (food stalls) in downtown. I love to go there and shop. Warning: As tempting as it may seem, try not to eat at the food stalls with prepared food. Trust me. You could also shop for food at the Comercial Mexicana, a type of Costco supermarket. Very big and very clean. It cuts costs to prepare a simple, small breakfast or lunch at your lodging. I might suggest that you visit ZihuaRob's restaurant page and peruse some restaurants online. Perhaps you can gain some insight to prices. You might also pose your question to ZihuaRob's forum. There are lots of experts there that could answer your question about food budget in Zihuatanejo.

In Zihuatanejo, these restaurants make me the happiest (your mileage may vary). In no particular order: Los Brazeros, downtown The tacos al pastor make my mouth water. La Gaviota, Playa la Ropa Fond memories of sunsets and family festivities on Day of the Dead. Coconuts downtown It’s so much fun to eat at the bar. Friendly staff and great bar service. Punta Arenas west of downtown Cross the bridge to the other side of the harbor. I love the help yourself service and the great mole. El Profe, Coacoyul Go early to beat the crowds. Thursdays only. The best pozole verde with all the fixin’s. La Perla, Playa la Ropa I tend to end up there often as a default. Some days it’s breakfast, lunch, and dinner at La Perla. Kau Kan Playa la Ropa I enjoyed it more than I expected. Hushed, upscale ambiance, even on the outdoor terrace. Otilia Playa las Gatas Can’t resist Franco’s persuasive service. Pull out all the stops and order the huge seafood platter for lunch. Caprichos, downtown Fantastic garden patio and ambiance. Had a great dinner there.

I had dinner at Lavanda in downtown Palo Alto a few weeks ago and was surprised at how good it was. I recommend highly!

For everyone who enjoys dining outdoors, Manresa has just opened their patio--perfect for those toasty-warm nights in Los Gatos. To get an idea of their new patio menu, check this out.

Is that David Kinch in The New York Times? Check it out: Santa Cruz Surfing Foodies in The New York Times Online version may require registration. Newsstand edition out May 1, 2005. Living Spring 2005 of T Style Magazine The Originals: A portfolio of men and women who know that food is a metaphor for life. Photographs by Robert Maxwell.

There is a nice spotlight review of Manresa by Josh Sens in the May issue of San Francisco magazine. The issue hit the newsstands this week. See page 127. "Like a star working off-Broadway, David Kinch commands a stage far from the spotlight and waits for the crowds to come to him. What they find are dishes made with a scientist's precision, an artist's passion, and influences from both Spain and France." —Josh Sens Sorry, the Manresa review by Josh Sens is not online, it is only available in the May issue of San Francisco magazine.

Adventures in food and wine: Alder of Vinography.com and Chef David Kinch of Manresa are planning The Story Wine Dinner. This is a five-course dinner, with wines specially selected by Vinography.com. Alder writes this teaser on Vinography.com: I will tell a story about each wine that we are serving, and a representative from the kitchen (perhaps even Chef Kinch if he is not too busy) will share something of the background or inspiration for each dish or one of its special ingredients. Throughout dinner you will be encouraged to share your own favorite stories of wine and food experiences: the best meal of your life, the most memorable meal, the worst wine you ever tasted, etc. The Story Wine Dinner is Thursday, February 24, 2005. More information can be found at Manresa and Vinography.com.

Nicely done, Tana! You have successfully whetted my appetite for the citrus dinner on Thursday. The following week is the Navarro Vineyards Wine Dinner at Manresa. I would check with Manresa for availability—it may be selling out quickly. The Navarro Dinner is Thursday, January 20 at 6:30. Six courses. $125 per person. I think that your photos of the dining room capture the relaxed ambiance. In your photos, the dining room takes on the look of what I imagine a restaurant somewhere on the coast of Spain might look like—except that this Manresa is coastal California. As IrishCream writes, thanks for sharing.