gulfporter

We prefer Chile Garlic Sauce over Sambal Oelek and we freely substitute in recipes. Had always thought they were one and the same, other than the garlic. But this website does a good job explaining the differences. https://missvickie.com/sambal-oelek-vs-chili-garlic-sauce/

Our microwave got eerily quieter....a sign that it's dying. I went for style over substance (my other small appliances and canisters are red). Ordered from Amazon Mexico and due here this week. We don't use the microwave much especially since I treated myself to an electric kettle a few months ago. Not only do we use it for tea, I can get my pasta water to a boil far quicker than stove-top at our altitude.

Seared sesame crusted tuna over avocado with fresh corn, pickled onions and cilantro.

Potato hash with bacon, onions, peppers and poblanos. I bring home most the roasted new potatoes that come with our restaurant meals and make a hash for weekend lunch.

@rotuts Here is their wine list. fyi, prices in MX Pesos, so divide by 20 for US equivalent (100p = 5 USD). And also this link to a story on MX's award winning wines. https://newsinamerica.com/en/entertainment/2021/twenty-three-mexican-wines-won-accolades-at-north-americas-largest-wine-competition/

A local bakery expanded to serving meals. The hit of the meal was this Duck Confit on an 8" piece of freshly baked baguette. They were oh-so generous with the duck. The owner is featuring mostly Mexican wines; can't remember the one I had but we plan to return soon.

Traditional in September for Día de Independencia, I scored an early one for lunch today. I made them once....labor intensive with a lot of finely minced dried fruit, chopped nuts and ground beef (or pork). Sauce is creamy walnut, topped with fresh pomegranate seeds.

My first meal out in an entire month (down with Covid in July, then had hip replacement 2 1/2 weeks ago). Have had CFS, Chicken Fried Steak Have had CFC, Chicken Fried Chicken But this was a first: CFL, Chicken Fried Lamb Oh so good! And just 180 pesos or 9 USD including taxes.

I always put some Red Hots in my apple pies before baking when we lived in US.

Nothing Fancy is delightful; feisty Diana (age 96 during filming) is seen driving the back roads of Mexico in a beat up standard shift pickup! I had the pleasure of meeting her at a book signing here in our village when Oaxaca con Gusto was released.

Shrimp and bacon over polenta.

Descanse en paz. What a life she lived...to age 99. https://www.nytimes.com/2022/07/24/obituaries/diana-kennedy-dead.html

Nobody wants either, but high inflation means restaurants need to either raise prices, or to cut expenses. Personally I find many eateries have overloaded the plate for years; many diners were led to assume their meal is a plus-one, with expected leftovers to take home. I'm not a fan of leftovers; that could be based on my food preferences, many of which do not reheat well or stay fresh enough in the fridge. So I have no problem with restaurants shrinking my meals a bit while maintaining their previous price. Curious to hear from other diners and from restaurant owners/staff.

Seared tuna over corn salad.

Buying lamb is a crapshoot here---often too lean and tough as cowhide. Got lucky today with the most tender rack we've had ever--including in the US when we bbught NZ racks at Costco years ago. Sundays we eat our comida as midday main meal. Grilled up nicely, served with corn and black bean salad and a chipotle-cherry dipping sauce. I used traditional marinade of lemon, rosemary, garlic, Dijon and olive oil, overnight.

Easy, quick and tasty. Spicy Italian sausage in a red wine sauce over angel hair with fried peppers and onions, topped with goat cheese and arugula.

I use ground pork for burgers here; personal preference. Bun it on toasted Bimbo rolls (think Wonder bread), with a squeeze of gochujang (I stock up in US or pay the piper here when I see it). A local organic shop stocks locally made kimchi which we mound on top of the grilled burgers.

Kimchi burgers are planned, but since it's not a holiday here in MX, I have workers scheduled for Monday and if they are working near the grill, we'll switch to something indoors, but nothing specific in mind.

Grilled Chicken Vindaloo (boneless thighs) with raita and my own lime pickle. In the past few months I've converted 3 chicken recipes that are usually prepared by sauteing and simmering, into grilled chicken recipes with the sauce on the side. Grilled chicken makes them more of a summer dish. Previous meals were Jerk Chicken and Red Curry Chicken. I make the sauces with less liquid and use stick blender to puree. Use 1/4 of mixture as the marinade and the rest I boil down and serve on the side.

Been disappointed by beef for past 20 years even at high-end places. We've even switched our burgers to ground pork--makes an exceptional kimchi burger, our fave. When we dine out we often get octopus grilled over real wood charcoal (pulpo al carbón)...tastes exactly like the fatty end slice of steak.

Grilled blackened salmon with mango salad and chipotle mayo.

Grew up dirt-poor. Sardines were cheap. Many a lunch as a kid was an open tin of sardines (always in oil) which we partially drained then added red wine vinegar. Eaten straight out of the can with a slice of white bread to sop up the liquid. About 5 years ago at a secondhand store here at Lake Chapala we bought this painting for 200p (about 10 bucks). Mi esposo said he thought the woman looked like me (he is a kind soul). I just liked the subject matter. I realize the can is for squid but Gitana also sells canned sardines. Hangs in our dining room.

Light lunch; grilled shrimp with couscous salad with toasted pecans, plumped dried cranberries, shallot and cilantro, dressed with fresh lemon juice and olive oil. Dollops of chipotle-cherry sauce and spicy tamarind mayo.

EZ lunch: fettucine with grilled shrimp in a jarred sauce (Filippo Ricotta and Tomato), topped with some capers as the sauce is on the sweet side. Garlic bread.