Ruth in Condechi

Oh and by the way, The Splendid Table came to Mexico City http://splendidtable.publicradio.org/listi...shows09_02.html and had me as their tour guide, we did have a great time, and interviewed Ms. Kennedy as well at home in Michoacan! Listen to D.K. at home where we were served home grown coffee and tamales.

Since my name was mentioned above, here's the skinny (I sent this as a response to a private inquiry on the book): Diana Kennedy's book "Oaxaca" was presented on April 1 in Monterrey, see http://agencia.cuartoscuro.com/agencia/sea...63d907b646ebdcf for photos. Weighing in at a mere 3 KILOS the book is, for me, a definitive study of 11 regions of Oaxaca. As I understand the book is selling in Monterrey for $1100 Pesos ( at today's exchange rate about $84 USD), there are ONLY 3,000 copies and I know it is selling fast and furious. It is only available in Spanish and this edition may never be available as it is. Many of the photographs are by Diana and the layout is lush and colorful! So if you really want one.... I have my own copy and can get my hands on about another 4 copies. The main cost, after that of the book, is the shipping. Am trying to work something out now with a friend who is going to the states. Let me know if this interests you and we can try and make it happen. Remember, only 3,000 copies, and its selling and being shipped to D.K. devotees all over the world. And as posts like the ones above make it clear there were a LIMITED number that were sold at way BELOW the actual cost of the book. Consider yourselves blessed and hold on to those copies, they've already appreciated in value and will only continue to do so, especially if there is NO other printing!

Well in Condesa, if you like seafood, Contramar on Calle Durango, almost at Plaza Cibeles, is very good. Tuna tostadas, Pescado a la Talla with both the green and red sauces is a must. Of course you have to arrive before 2 PM to avoid waiting and they don't serve after 6 PM. No reservations. Pujol or Biko for very sophisticated food, well done cuisine. Pujol for me is the Aguachile de Garra de Leon, Cactus Salad, and the Avocado Ravioli with shrimp for appetizers. For the entree any of the seafood in particular the Lenguado with what could be termed a Veracruzana sauce. For a meat dish The Mole de Olla or the Carnitas de Lechon, either. Biko is changes its menu on a weekly basis so go to http://biko.com.mx/ and take a look. For great Mole before you get to Puebla try Casa Merlos. Have to run.... Recommend Nicolas Gilman's "Good Food in Mexico City" book if you can get it.

About the only thing correct about the Gourmet Sleuth entry for nacatamales was the spelling! Don't follow this recipe, my Nicaraguan ancestors would turn in their graves! Had to post, even though thread is years old. Nicaragua and nacatamales deserve better, and when my flu is gone I'll do a recipe. These tamales are a family affair and for festive occasions, normally served on weekends. And yes part of the recipe should include 'have at least 2 to 3 days to prepare and do invite the family to help', at least 2 other adult aficionados of the latin kitchen.

Ricardo Munoz Zuritas much in demand book Diccionario Enciclopedico De Gastronomia Mexicana is scheduled for a new printing summer of 2009 by Larousse Mexico publishers. This is welcome news, especially since he has added at least another 200 pages to this best seller. Can't wait!!!!

Hi Doc, will you be there this year? Any tips on lodgings?

I'd like to make my reservation please, everything looked sooooooo gooooood!

Aguila y Sol sighting! An article on tamales in September issue of Sabor magazine has a small footnote, after discussing the fab tamales that A&S does as side dishes, hinting of negotiations with the St. Regis ( not yet completed) as the next site for this Martha Ortiz led restaurant.

Jacket and tie? Where? Having a meal with business associates, por supesto, jacket and tie. With family, nope! Enjoy. You might take a look at www.ruthincondechi.blogspot.com and or www.mexicosoulandessence.com

Skip El Meson, big hype, big prices, not enough on substance or flavor. Casino Espanol is not a "luxe" space, it is a point of reunion for old spanish families who want good food at great prices. Casual, sometime loud, but never stuffy. I don't think they do reservations and since their hours are from 1PM to 6 PM make sure you follow the mexican "comida" times starting at 1PM. The restaurant is on the second floor of an incredible space that IS in the Centro Historico ( Museo de la Estanquilla is on the corner) , founded by spanish merchants in 1912. Try the Lechon Asado ( approximate $12 USD), individual Paella ( ditto price) and an enormous plate of duck known as Purple Rain Pato! Take my word for it, Casino espanol has it all, including a wine menu with affordable great wines.

Since I live in Condesa feel free to e-mail me via egullet mail.

The Vascos of Mexico City are a force to be reckoned with! circulo vasco español Especialidad: Española - Espanola Telefono: 5518-2908 Direccion: 16 deseptiembre 51 Distrito Federal,Cuauhtemoc Horario: lun-dom 09-20hrs Casino Español Especialidad: Española - Espanola Telefono: 55 21 88 94 Direccion: Isabel la Católica 29 Distrito Federal,Cuauhtemoc Referencia: entre 16 de Septiembre y Madero. Horario: Lun. a Dom. 13:00 a 18:00 hrs. Costa Dorada Especialidad: Española - Catalana Telefono: 55 31 12 77 Direccion: Ejército Nacional 648 Distrito Federal,Miguel Hidalgo Referencia: entre Alejandro Dumas y Musset. Horario: Lun. a Sab. de 13:00 a 23:00 hrs. Biko Especialidad: Española - Fusión Telefono: 52 82 07 22 / 5282 2064 Direccion: Presidente Masaryk 407 Distrito Federal,Miguel Hidalgo Referencia: entre Calderon de la Barca y Lafontaine Horario: Lun. a Sab. de 13:30 a 23:00 hrs. Casa Bell Especialidad: Española - Fusión Telefono: 52810209 Direccion: masaryk 410 Distrito Federal,Miguel Hidalgo Referencia: esq calderon de labarca Horario: Lun. a Dom. de 13:00 a 18:00 hrs. Biko Especialidad: Española - Fusión Telefono: 52 82 07 22 / 5282 2064 Direccion: Presidente Masaryk 407 Distrito Federal,Miguel Hidalgo Referencia: entre Calderon de la Barca y Lafontaine Horario: Lun. a Sab. de 13:30 a 23:00 hrs. Entremar Especialidad: Internacional - Pescados y Mariscos Telefono: 55 31 20 31 Direccion: Hegel 307 Loc. B Distrito Federal,Miguel Hidalgo Referencia: esq. Horacio. Horario: Lun. a Dom. de 13:00 a 18:00 hrs. Puntarena Especialidad: Internacional - Pescados y Mariscos Telefono: 55 20 17 23 /55 20 17 35 Direccion: Paseo de las Palmas 275 Loc. B y C Distrito Federal,Miguel Hidalgo Referencia: dentro de la Torre Optima 2. Horario: Lun. a Sab. de 13:30 a 22:00 hrs. Internet disruptions in Colonia Condesa - need to post now -- or will lose all info AGAIN>

For cafe Azul y Oro: The location of the original Café Azul y Oro is: Centro Cultural Universtario Circuito Exterior sin/nombre Tel. (55) 5622-7135 Sunday through Tuesday 10:00am – 6:00pm Wednesday through Saturday 10:00am – 8:00 pm They will be opening only on weekends in July and August, call for exact dates. Pujol does not have the same menu as la Purificadora, try the tasting menu if you can only go once, good selection of wines. Izote is better in the afternoons then in the evening, in my opinion. Few things I forgot to mention!

Your dilemma is down by one. Aguila y Sol is closed. Since February local wags have been trying to find out what really happened, "clausurado" - not enough parking spaces, executive chef leaves, mounting debts from million dollar move? No one is talking! So if yo are looking for Alta Cocina Mexicana, Pujol and Izote is the list. They are also opened evenings, which is not the case for all restaurants. Two that only open for comida ( comida/main meal for majority, between 2 and 4 PM -- suggest you arrive at 1:30-2 PM or be prepared for a long wait)) are: Equally famous cuisine, El Bajio for their Veracruzan influenced menu. Four locations now, Polanco is a 2 story artesian filled location, 222 Reforma is in a modern commercial center on ground level centrally located to everything, Parque Delta is on Ave.Cuauhtemoc - another commercial center, and of course the original in Azcapotzalco Ave. Cuitlahuac 709 Colonia Obrero Popular, and the web site in English http://www.carnitaselbajio.com.mx/ingles/Default.htm. Also big is Gabriella Camara's Contramar on Durango 200, just steps away from Plaza Cibeles in Col. Roma Norte ( 011-52-55/5514-3169) try the tuna tostadas, soft shell crab sauteed served with flour tortillas and salsa, and the Pescado a la Talla get it red and green. Most people pass on going to the South and CU (Cuidad Universitaria/UNAM) but for architecture and the murals of Siqueros, Orzco, O'Gorman , Rivera and for Ricardo Munoz Zuritas (author of Diccionario Enciclopedico De Gastronomia Mexicana) place called cafe Azul y Oro, it really should not be missed. Ricardo has been tireless in his promoting organic/sustainable farming and his salads are incredible. But don't pass on this season's Oaxacan Menu, apart from his regular menu. Located in the Centro Cultural, on the second floor above the bookstore (near Sala Nezahualcóyotl). These are my top 5, not to be missed, and hopefully you can get to them depending on your time frame. You have to remember though that there are more famous restaurants here in the D.F. then anywhere else so if you like reading (spanish only but easy to navigate) try this site http://www.restaurantesdemexico.com.mx/res...omida=14&Zona=1 I selected the Centro Historico and got 74 results among them El Cardenal, Cafe Tacuba, Hosteria Santo Domingo, etc. but change the zone (Seleccionar Zona) and choose Condesa, Polanco, Zona Rosa/Roma, Coyoacan, san Angel. Come with an appetite and enjoy.

But of course, replicate was a poor use of the word. As with any food product, that is a regional specialty, you can't replicate you can only make/use a substitute. That is why so many people who come here to Mexico find it difficult to "replicate" the flavors of this marvelous country. The same can be said of any ethnic cuisine. First choice would be to try and get the real thing. But when you can't....

Update: It doesn't look good for another printing. The research and work to update the Diccionario is on going but no date for another edition. My advice is, if you see any copies, anywhere of Ricardo's books, grab it. I just found out that the Fundacion Herdez, whose Museum is located just to the side of the Catedral Metropolitana here in D.F., has copies of Ricardo's book Verde (part of a series called Verde, Blanco y Rojo). His books are grand works, covering aspects most "Mexican" cookbooks don't. Good luck to those still looking.

I know this may sound strange, but the Palacio de Hierro stores all have a gourmet section that surprises in terms of range of products and price. Here is the web page for them and it lists Pimenton de la Vera: http://www.elpalaciodehierro.com.mx/webapp...d=&filterIndex= a little long but at $38 Pesos a bargain! And they do mail order. I've found that the Palacio on Ave. Oaxaca has a large selection of spanish products that rivals some ultramarino stores. Another is La Naval on Ave. Michocan corner of Ave. Insurgentes. Surprising that they do have "sales" in this department as well. And if you want a recipe for replicating with other chiles the flavor of pimenton ( my machine does not have accent marks!) go to : http://www.fiery-foods.com/dave/pimenton.html at the middle of the article on Pimenton de la Vera Dave provides a recipe of sorts. Let me know how you fare.

Here in Mexico the use of epazote for purging parasites is well known. And when I consulted my cleaning lady ( an invaluable source of local lore) she confirmed that and the dangers of eating TOO much epazote when pregnant or nursing. The only other information on epazote comes from different sites ( see below) that are natural/homeopath remedy sites. As an aside epazote in the USA is considered a weed. When my mother first arrived in the USA she caused quite a stir when we would go to Central Park (1950's - pre dog days) and she would pick the "weeds". Hope this helps and remember "everything in moderation". Congratulations by the way. "Used as both a food and a remedy, the plant was used by the Aztecs, who developed very sophisticated and refined uses to flavour many of their dishes with the herb. Today, it remains a staple in Mexican cooking, spiking a pot of beans with its tangy flavour. Medicinally, the Aztecs used the plant to treat asthma and dysentery. Mexicans consider it a first-line of defence against intestinal parasites (especially roundworms and hookworms), administering it to adults and children alike, as well as to animals. A tea is used for menstrual cramps, fever, and chills." Key Actions antifungal anti-inflammatory antispasmodic cardiac stimulant digestive tonic expels worms, especially roundworm and hookworm promotes menstruation PREGNANCY: UTERINE VASODILATORS CHENOPODIUM (Epazote. Wormseed) Anti-parasite herb http://92024.com/herbsnpregnancy.htm http://www.herbalsafety.utep.edu/herbs-pdfs/epazote.pdf http://www.herbalsafety.utep.edu/literature.asp?pk=23

Yes "professional" kitchens are a dangerous place to work. All of the posts bring back some cherished memories both FOH and BOH. But none compare with the accounts of Ludwig Bemelman in his book "Hotel Splendide". Get some sophistication to those silly pranks. Read from a master.

Today is memory lane day. Coming from Nicaragua to New York City in 1947 meant that my parents had to shop in caribbean grocery stores for the basics of their "home cooking". But the best part of shopping and preparing was SHARING the food. Family and neighbors were always at our house at dinner time, my mother was not only inventive but a wonderful cook. This is what I remember most and why the Slow Food philosophy is near to my heart.

What tiny Puu Puu Platters! Nostalgia for the Trader Vic in NYC on 59th St across from Central Park. It was 1964, our high school graduation dance had taken place somewhere in the area ( we had wanted the Sherry Netherlands, but hey Mother Cabrini wasn't working any miracles for us) and the final part of the evening tradition was getting into Trader Vic's ( having a college senior as a date helped) ordering the flaming Puu Puu Platter ( 5 X the size of the one pictured) and a gigantic tropical drink. That was enough to stay until closing, and then walking through Central Park at 2 AM. Nothing is what it used to be.

Sorry it took so long to answer back. What's good about this book, let me count the ways. Great food stall and fonda information, Lonely Planet has limited and summary info. No one does this type of in depth research on these places. Good restaurant guide, web sites when available, restaurant directions and phone numbers. Good maps in the back. Glossary for those who need it. And I might add that when Enrique Olvera saw my copy, he kept it. Will be back with more.

There is a great guidebook that just came out, and is available on Amazon.com: Good Food in Mexico City : A Guide to Food Stalls, Fondas and Fine Dining by Nicholas Gilman I highly recommend it for foodies visiting the capital... Includes maps, hints and tips. Make like a native.

Chayote is wonderful precisely because it picks up the flavor of whatever you want to combine it with. Herbs, spices, other vegetables ( tomatoes, peppers are very good with it). Problem is people peel it before cooking. DON'T. Put in boiling water UNPEELED, that way they don't become water logged through absorption. When still firm ( about 10 minutes ) take OUT of water and cool. Then peel, remove center seed ( not a good tatse), they should still be firm and can be used in salads, stews ( makes a wonderful addition to ratatouille) or as a stuffing(chop fine) with ground beef/lamb for other vegetables ( Caribe/Jamaica ). The wonder of the chayote/merliton.

Well, depends on how far your willing to travel. Remember the big meal is "comida" and there are less options in the evening. You're best bet would be the large hotels, like the Camino Real on Mariano Escabedo which recently opened Maria Bonita, serving Mexican cuisine until midnight, http://www.caminoreal.com/mexico/popup/menu-bonita.html for the menu. Another popular place in the W hotel is Solea, http://www.soleamexico.com/menus.html#dinner Or check Pujol http://www.pujol.com.mx/english.html Or for a more complete guide go to: http://www.restaurantesdemexico.com.mx/searchrest.cfm when you see the right hand options go to Zona and it indicates all of the neighborhoods your close to in the Center of the city. Or e-mail me!