In February 2019, Mexico Cooks! returned to live once again in Morelia, Michoacán. It's been a joyful return, to the welcome of wonderful old friends, well-remembered streets and markets, and the beautiful colonial city itself. I found a terrific house in Morelia's Centro Histórico, walking distance to most anywhere I need to go. You can expect to hear a lot more from me in the months to come about the cuisines, customs, and creativity of the people of Michoacán. The photo above is Morelia's Cathedral by the light of the full moon.
Workshop for creating a flavored salt. In a volcanic stone molcajete (that's part of it, in the photo), I ground roasted maguey worms, dehydrated pineapple, sea salt, and a chile de árbol or two. The flavor of mine was just so-so; a fellow behind me made a fantastic salt, flavored with a roasted scorpion. Who knew! Each of us participants got to bring our salt home in a test tube.
Late this spring, a friend and I traveled to San Miguel de Allende, where we saw friends and tried some of San Miguel's many restaurants. My personal favorite meal was brunch at Marsala: Cocina con Acentos, a truly innovative and delicious Mediterranean niche in the center of the city. The photo shows my plate of Marsala-style eggs Benedict, accompanied by a so-good mimosa. In addition to a full menu of brunch choices, one is also invited to partake of the buffet of freshly baked scones, cheese biscuits, marmalades, a magnificent house-made terrine, and a number of other take-what-you want items. I can't wait to go back!
One of the highlights of the trip to San Miguel de Allende was the opportunity to meet in person a man I have long admired from afar. Charles Hall manages Rose Anne Hall Designs, a highly successful family business which produces mouth-blown glass items for the home, as well as the most beautiful hand-made candles in Mexico. Under Charlie's direction, the business dedicates itself to hiring people with disabilities--or what would appear to be disabilities--but who are enabled by the opportunity to create. Charlie is a businessman, a philosopher, and a humorist, and a wonderful human being.
In the lovely traditional kitchen at the home of good friends in Santa Fe de la Laguna. It's always a privilege to be with them.
Cocido, or caldo de res, in my own kitchen and ready to serve. So simple, and so delicious.
Embarcadero San Pedro near twilight, Pátzcuaro, Michoacán.
If you've been reading Mexico Cooks! for very long, you know that I have a strange fascination with pig heads. The staff at this market booth are all great people and love showing off their wares. This handsome fellow has a mouthful of alfalfa. They are also a bunch of goofballs: they always encourage my market tour clients to kiss the snout--and I must say that in the spirit of fun, quite a few do!
These miniature chairs--about the size to seat a one-year-old baby--were all but viral on Facebook when I uploaded the photo. Turned upside down with potted plants on the bottoms of the straw seats, the chairs make a charming entrance into my home.
Last--but definitely not least--was my outrageously wonderful end-of-June birthday party, with the crowning touch of this spectacular cake. A huge shout-out to the Colegio Culinario de Morelia, to chef Joaquín Bonilla, to chef Juan Carlos Montaño, and to the crew who brought and served this marvelous creation. Between the delicious cake, the just-right frosting, the assortment of cookies and candies--and gold leaf!--that decorated the masterpiece, party guests were thrilled and so was the birthday girl. Such a wonderful birthday gift! Mil gracias a todos ustedes del Colegio!
Come back next week for a look at the rest of Mexico Cooks!' year 2021.
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