http://www.chow.com/boards/55 Thu, 05 Nov 2009 16:16:40 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/664897#5163347 I suspect someone is interpreting the prices listed online as in terms of US$ instead of MX$. I looked at Le Kliff, which charges a lot for it's fare, and a meal there wouldn't come close to US$325. Even at the prices it does list I can't imagine it's worthwhile - but there's a Gringo coming along every minute in Vallarta, willing to fork over for high prices. Sat, 07 Nov 2009 18:02:01 GMT http://www.chow.com/topics/664897#5163347 http://www.chow.com/topics/663108#5162482 I have found it from time to time. If you are anywhere near Polanco, you can buy canned pumpkin at the upsale grocery store there. I forgot the name of it, but it is on Oscar Wilde inbetween Emilio Castelar and Masarik. You can't miss it. Sat, 07 Nov 2009 02:32:26 GMT http://www.chow.com/topics/663108#5162482 http://www.chow.com/topics/665001#5162471 This is definitely one of the most unique restaurants you have found Street in central TJ. Its pretty fascinating to get a glimpse into this sub-cuisine of Mexico thats probably one of the most ignored. If you are a texturally motivated chowhounder you will take delight in the casera/stewy Aleta and moranga; they are simply tops. Street is the the honorary gastronomia alcalde de Tijuas, there's no denying it! Sat, 07 Nov 2009 02:27:50 GMT http://www.chow.com/topics/665001#5162471 http://www.chow.com/topics/664990#5158952 Here you go Ringo Gato! pics at http://streetgourmetla.blogspot.com/2009/07/barbacoa-ermita-tijuanavictor-torres.html Those who are very familiar with the cooking traditions of Mexico know about Hidalgo. Before the arrival of the Spanish in what is now Mexico, people in this region had perfected underground pit cooking with wild game, and their cooking traditions were cherished in the Aztec Empire.Barbacoa hidalguense is an art form. Pit roasted mutton slowly cooked wrapped in pencas de maguey(maguey spines) to an tender oily sheen , hand made pancita(offal stuffed lamb stomach with a chile rub), salsa borracha(drunken salsa), consome(broth with chickpeas, and fresh corn tortillas. Every weekend, Tijuana's own Victor Torres, from Hidalgo where he learned the art of pit cookery, sells about 80-90 kilos of barbacoa served on some park benches set up in front driveway of his house, directly across the street from Tacos Salceados.On Thursday night he boils chile morita and guajillo for his chile rub, then cleans and takes apart his New Zealand lamb.Friday he gets to cooking until the dawns first light on Saturday as costumers start to trickle in at 8AM for the first seating. Like many other specialists in Mexico, the place is open 'til a set hour, but will close when the food is gone.Arrive late and you might miss his masterful pancita.As if his cooking wasn't reason enough, he is one of the most good-natured people you're ever going to come across. The whole family is so charming. I've been going to Barbacoa Ermita for over a year and recently had the chance to bring writers, chefs, and friends down for a Cotuco sponsored gastronomic tour through Tijuana.Although our group was exhausted from the day before, they soon were animated by the view of Victor's above ground pit exposing tempting scents and views of succulent barbacoa. The barbacoa and pancita are cooked suspended above a well where the roasted meat drips into savory consome. Victor cooks his lamb perfectly with hints of light pink in the center of his meat. There's only one place I know north of the border that does this right and that's Aqui es Texcoco, first reported by my friend Alex of Chowhound.No one really delivers barbacoa excellence in LA Victor has barbacoa, the best pancita around, gorgeous consome, mixiotes(chilied lamb steamed in maguey paper), and certified salsas from the core of barbacoa hidalguense. Two drunken salsas, the first a guajillo chile salsa traditionally crocked by pulque, then a chile de arbol salsa spiked with beer.A tart fresh salsa made from jalapenos makes for a powerful salsa triumvirate.His pancita is where you should first try this delicacy. He cleans it right and delivers luscious and funky flavors, the texture is so pleasurable. It has form and structure, not just a loose gathering of offal like it can be. With only his young assistant to serve us on the day of the FAM visit, Victor cranked out the bowls of consome, kilos of barbacoa and pancita, and warmed homemade corn tortillas. He even has a fresh agua de jamaica.It was a kick watching mi compadre, Eddie Lin, running around looking for spare chunks of pancita. I think he even forgot to take video here in his offal maddened state. Barbacoa Ermita is a nice sit down local family establishment. It makes me all warm and fuzzy inside watching young Tijuana children enjoying barbacoa tacos and a nice consome. Wonder if I could convince my friend's children to put down the chicken nuggets for this taste of Hidalgo? The restaurant is only open on Saturdays and Sundays. The rest of the week, Victor removes the benches from the driveway and relaxes with his family.He is a genuine specialist only working his craft as his birthright dictates, with humility and purpose. You must hit this spot when in Tijuana for a weekend breakfast indulgence from the opulent culinary tradition of Hidalgo. Barbacoa Ermita Av. Ermita, 807 Mesa Otay Tijuana,BC Tel:(664)622-1969 Open Saturday and Sunday from 8 a.m. to 4 p.m. Thu, 05 Nov 2009 21:24:22 GMT http://www.chow.com/topics/664990#5158952 http://www.chow.com/topics/664789#5158917 I guess we missed each other.I was at the Expo Tequila for 3 days. I've just about had every taco Salceados makes, and have been a regular at Barbacoa Ermita for more than a year.Did you have the pansita? Victor is a barbacoa master!! But, Ruben's marlin taquito, oooohh, you must try it. How nice, your chocolate must be. I will imagine along with you. Thu, 05 Nov 2009 21:12:59 GMT http://www.chow.com/topics/664789#5158917 http://www.chow.com/topics/661271#5156507 You guys are awesome!! Thanks Cristina and Bronwen... I'll make sure I read all the recommended threads before then. Thanks again! Thu, 05 Nov 2009 00:00:29 GMT http://www.chow.com/topics/661271#5156507 http://www.chow.com/topics/630790#5154078 The original "cabrito al pastor", entirely different deal, is from Nuevo Leon. This butterflied roasted whole kid would be the first al pastor. I've had this in Monterrey. How the spit roasted marinated pork also called al pastor came to be so named, I don't know. But, the marinated pork on a spit "al pastor" comes from Mexico City, and El Tizoncito lays claim. Sometimes the name given a dish isn't literal.Sonoran gallina pinta has no gallina at all? Wed, 04 Nov 2009 05:34:20 GMT http://www.chow.com/topics/630790#5154078 http://www.chow.com/topics/653576#5153972 I stayed at Royal Hideaway and the food was so good you would never guess it was an all inclusive. No buffet style - these are real sit down meals with menus and delicious food! Plus the beach is amazing. Wed, 04 Nov 2009 04:18:29 GMT http://www.chow.com/topics/653576#5153972 http://www.chow.com/topics/660372#5152126 Your definitions are accurate, but your suggestion is incorrect. Please read my first response to Hamburger Today's post and his response re typographical errors in the restaurant's menu. What he ate were *corundas* and had nothing to do with horns. Link: http://www.mexicocooks.typepad.com Tue, 03 Nov 2009 17:40:43 GMT http://www.chow.com/topics/660372#5152126 http://www.chow.com/topics/655573#5150761 wineman3, we agree on most points. First, that most of the high end restos cater to free-spending vacationers - Cocina 38, Negrosal, and now Wicky's. Locals and ex-pats are more budget minded, you will agree. And there is nothing wrong with nice places designed for vacationers in a resort destination. My personal links are with residents of more modest means. Each and every time I mention one of John Gray's 3 restaurants, it is with the caveat that it is expensive and it is not mexican, to an audience that is usually solvent vacationers. And I say mention simply to let it be known that the option is there. I have never recommended John Gray's. I like to patronize mexican restaurants, and I like authentic mexican food, and that is what I eat in Mexico. I respect everyone's right to eat whatever they want, but I try to be fiercely loyal to original Yucatec owners, and I cry more than most gringos for those that have been squeezed out for the sake of progress, even in Cozumel. If I can help inform people what it is, and what it isn't, and what it costs, I am being helpful to a newcomer. And I do enjoy the adventure of exploring 5 unknown restaurants, as you described, and coming up with 4 dry holes and one winner whose praise I can sing. That's what Chowhound is all about. I could show you some neat places in Bacalar, Chetumal, Corozal, and Holbox. In summary, you are a wine distributor to the higher end restos, for which there is a need, and for which you have a personal interest and bias. I have zero bias, and a great love for Mexico. You can be a little harsh where we are not in agreement, but I forgive you, hermano. Buen provecho. Tue, 03 Nov 2009 01:55:40 GMT http://www.chow.com/topics/655573#5150761 http://www.chow.com/topics/657150#5150645 Go to Playa del Carmen and try Cocina 38 or Wicky's Tue, 03 Nov 2009 01:12:19 GMT http://www.chow.com/topics/657150#5150645 http://www.chow.com/topics/659270#5150390 Flamigos in Punta Sam, Seafood off the beaten path on the ocean, Villa Rolandi on Isla Mujeres, Italian. La Parillia in Cancun Centro, Mexican. Mon, 02 Nov 2009 23:42:43 GMT http://www.chow.com/topics/659270#5150390 http://www.chow.com/topics/578501#5149909 Haha, no, but I'm there constantly, so I might as well live there.I was there this weekend. My e-mail is attached to my blog, let me know when you are going to be in Baja because I'm there every month, more or less. Mon, 02 Nov 2009 21:14:34 GMT http://www.chow.com/topics/578501#5149909 http://www.chow.com/topics/663907#5149685 If you come in the evening Thurs - Fri - Sat - Michael's at the Gallery is the current favorite - but dinner only. Tre Galline is good and they just bought the Todos Santos Cafe - have not been there since they took it over but it might be worth at least walking in and checking it out. Buena Vida is starting lunch service - light meals, pizza - good. Santa Fe has closed their deli breakfast and lunch spot so now it is only the expensive restaurant that is open. Miguel's always good for breakfast lunch or dinner - Mexican. Another brand new - just this week - spot is within the Todos Santos Inn - where the wine bar used to be. It is a local Mexican woman who had another location. It will be very reasonable and such a beautiful spot. I think it's called Landy's. Full bar as well. There is an Asian place opening very soon - just on the right on the first block as you come into town. Sorry, I can't remember the name but you will see it. Across from the park on the corner of Militar and Zaragoza - upstairs - a terrific Mexican place. Their tostadas with ceviche are terrific and their "shrimp cocktails" are huge and delicious. And I still like Zaguan above everyone else for fish tacos because you can have them a la plancha- grilled rather than breaded and deep fried. All the seafood at Zaguan is terrific. The most popular local hang out for breakfast and lunch is La Esquina - headed out of town towards Otro Lado. Terrific smoothies, coffee, soup, etc. In Cabo I have friends who love the sushi place just across from the Cinemas - at the very end of the parking lot where Mail Boxes Etc. is located on the marina - I think it is called Art and Sushi or something like that. Much much ldess expensive than Nik San and I'm told just as good. Mon, 02 Nov 2009 20:20:19 GMT http://www.chow.com/topics/663907#5149685 http://www.chow.com/topics/659753#5148835 I will second the Cafe Tacuba.I went there with KR, my cousin, his wife, and daughter from Toluca and we had a wonderful time there. The eggs in mole was delicious, delightful ambiance, and a beautiful setting. Mon, 02 Nov 2009 16:13:17 GMT http://www.chow.com/topics/659753#5148835 http://www.chow.com/topics/608851#5148648 Dos Ricardos is now the Sandbar - has been for several years. Quite popular for sports TV. Art and Beer is still there - not a place any local would ever frequent - they are very nasty people. There are many new restaurants and a couple more opening soon. Los Adobes is another place we locals never ever go - strictly for day trippers. Juan and his partners sold it long ago. Lots of Italians living here now and opening restaurants. A couple of new Asian places which is a nice change. There are still enough affordable places that we permanent residents can still eat out occasionally and splurge from time to time. Michael's at the Gallery and Tre Galline are giving Ezio a run for his money. Mon, 02 Nov 2009 15:06:38 GMT http://www.chow.com/topics/608851#5148648 http://www.chow.com/topics/656521#5144440 We were in Oaxaca recently and stayed at Casa Oaxaca, so ate dinner there several times. It was absolutely outstanding - though expensive by Oaxaca standards, as noted. FWIW, we were a bit disappointed by our meal at La Olla - but perhaps that was an off day. Food was just average (for Oaxaca, which is admittedly a high standard) and service was surprisingly brusque and unfriendly. Sat, 31 Oct 2009 03:20:48 GMT http://www.chow.com/topics/656521#5144440 http://www.chow.com/topics/663302#5143670 Yes, El Atrayan is highly recommended for her pozole. Ask for Carmen! I also suggest my local fave, near my place: From my guide Beck's Best on cafepress: Doña Celia's Cenaduría [Budget] Lázaro Cárdenas 506 OT/SS. 222-2778 www.vallartaonline.com/restaurants/donacelia 7pm-12am Closed Monday and Tuesday. Small 15 table basic family spot features pozole combo of pork, chicken and beef 40p, huge and delicious. Also offer tacos 30p, tostadas 16p, chicken enchiladas, pickled pork hocks, fried chicken 45p, meat gorditas 30p, meat sopes and flan. Crowded especially on weekend, so go early before items run out. No CC. Fri, 30 Oct 2009 20:24:39 GMT http://www.chow.com/topics/663302#5143670 http://www.chow.com/topics/663036#5141580 From Puerto Morelos to Playa del Carmen, where I live off and on, is all-inclusives for 30 miles, literally. Playa has a ton of options. Let us know if you plan a field trip there or beyond. I especially like Akumal. Highway 307 is a breeze now. Cancun is closer but was never my thing. Fri, 30 Oct 2009 00:05:52 GMT http://www.chow.com/topics/663036#5141580 http://www.chow.com/topics/650372#5140035 Hey wineman, could you kindly email me? patalarga@baddog.com. Thanks! Link: http://www.mexicocooks.typepad.com Thu, 29 Oct 2009 15:21:31 GMT http://www.chow.com/topics/650372#5140035 http://www.chow.com/topics/333365#5139506 Give JC Bravo and EMEVE a try. Thu, 29 Oct 2009 08:47:09 GMT http://www.chow.com/topics/333365#5139506 http://www.chow.com/topics/641022#5138557 Yes, Voila is excellent as well. I have only had lunch there but I go every time I am in San Jose. The store in front - Paulina's - is exquisite. At this time of year things are opening once again in Todos so let me know if you are coming this way and I will give you some suggestions. Wed, 28 Oct 2009 22:52:22 GMT http://www.chow.com/topics/641022#5138557 http://www.chow.com/topics/662981#5137378 What suggestions do you have about good, quick food that would be available at 8:30 or 9:15 on a Sunday evening? In Cancun or south on highway 307 would both be good. Thanks for any tips you can offer. Wed, 28 Oct 2009 16:52:56 GMT http://www.chow.com/topics/662981#5137378 http://www.chow.com/topics/662907#5136538 Hello, my girlfriend and I will be heading to Cozumel for a day (cruise ship stop) and wanted to try some authentic Yucatan cuisine. We were looking for the best place for cochinita pibil, maybe pozole, and other local specialties...but that pig roasted in banana leaves sounds quite yummy. Can someone provide recommendations? I honestly don't know much about the area, so I would have to say only within a taxi ride's distance from the cruise ship docks. Thank you! Wed, 28 Oct 2009 07:26:50 GMT http://www.chow.com/topics/662907#5136538 http://www.chow.com/topics/377056#5135093 also ELBARRACUDA IS FABULOUS ON THE BEACH Tue, 27 Oct 2009 19:27:02 GMT http://www.chow.com/topics/377056#5135093 http://www.chow.com/topics/662584#5135059 I can't say for sure, but I believe that they feed the homeless and hungry for free on the holidays. I know that there used to be a homeless man who would sweep up around the place during the day and they would feed him. Tue, 27 Oct 2009 19:13:05 GMT http://www.chow.com/topics/662584#5135059 http://www.chow.com/topics/660826#5132526 Wow! Thanks for posting that. I'll be there next week, and still plan on beaching it on Stone Island. I'm familiar with east coast hurricanes, having grown up on the New Jersey shore on Long Beach Island, and witnessing, first hand, the destruction they cause. Mon, 26 Oct 2009 20:53:40 GMT http://www.chow.com/topics/660826#5132526 http://www.chow.com/topics/649832#5123692 We have friends retiring and building a house just north of Loreto on the beach and they say for inexpensive, good and a LOT of food hit up Super Burro. Thu, 22 Oct 2009 22:51:45 GMT http://www.chow.com/topics/649832#5123692 http://www.chow.com/topics/661265#5120826 I am headed down to Nuevo Vallarta in mid-November and want to learn how to cook some of that delicious Mexican food. Does anyone have any recommendations of cooking classes? (They can be in PV or even better, in the north of the bay...) There was a post about this a few years ago, but I am hoping for an update on the situation. Thanks! Wed, 21 Oct 2009 21:54:49 GMT http://www.chow.com/topics/661265#5120826 http://www.chow.com/topics/660828#5120579 Thanks bronwen. I checked out El Panorama's menu in the Siests, think I stick with El Arrayan. Wed, 21 Oct 2009 20:25:33 GMT http://www.chow.com/topics/660828#5120579 http://www.chow.com/topics/650787#5120468 By all means have comida at Contramar. Go early (they open at 1:00) unless you want a long wait. I've waited to be seated for up to an hour when I've gone between 2 and 3PM. Don't miss the pescado a la talla, and order it with both red and green sauces. I hope someone will accompany you to your Contramar comida, because there are so many wonderful things on the menu that you'll want to share. If you haven't considered comida at Ricardo Muñoz Zurita's Azul y Oro (on the UNAM campus--yes, it's a hike, but so SO worth it), plan to go there one weekday. The food is some of the best in the city. Link: http://www.mexicocooks.typepad.com Wed, 21 Oct 2009 19:50:00 GMT http://www.chow.com/topics/650787#5120468 http://www.chow.com/topics/660825#5115892 Cruise ship hits at 11am. I'm off to NICKSAN for sashimi. Then to THE OFFICE for beach and drink. Tue, 20 Oct 2009 01:39:13 GMT http://www.chow.com/topics/660825#5115892 http://www.chow.com/topics/602004#5115371 Just an update on The Secret Garden. We don't have any of the dietary restrictions that the OP has and couldn't care less if something is organic. Regardless, we found the food at The Secret Garden to be flavorless and plain. However, the Mango Margarita and the scenery were lovely. In fact, I blogged about that Mango Margarita here: http://anythinggoesgourmet.com/147/mango-margarita/ We are going back to Ajijic in a few weeks. Can't wait. Mon, 19 Oct 2009 22:06:08 GMT http://www.chow.com/topics/602004#5115371 http://www.chow.com/topics/660580#5114736 Hi Cristina, You are probably more right than I am. This was a suggestion made by the owner, so the dish wasn't on the menu and he spoke so rapidly that I had to make a guess at the spelling. Mon, 19 Oct 2009 18:48:09 GMT http://www.chow.com/topics/660580#5114736 http://www.chow.com/topics/659809#5110116 I WAS ABLE TO TRACK DOWN THIS CONTACT INFO: Cooking Classes at Casa Harmony Presented by Serena Senior 661 (612) 9090; e-mail: bajajoann@gmail.com. Sat, 17 Oct 2009 15:10:22 GMT http://www.chow.com/topics/659809#5110116 http://www.chow.com/topics/656835#5109315 Last time I was in PN was Sept. 2001 and we always would go to the first house on the left the original Ortega's across from the darling church. Nothing like fresh spiny lobster grilled and when they would catch the large lobster and charge $5 more than the small..those were the days! Total was about $15 pp for a huge lobster dinner and beers were .50cents and I can still taste the melted butter..dripping from the handmade tortillas and the bowls that served the rice and beans...it was mostly us native SD. Seeing that stacked high plate of lobster cut in half..salivating as I write this. Dang, is there any place like that here? Sat, 17 Oct 2009 00:45:54 GMT http://www.chow.com/topics/656835#5109315 http://www.chow.com/topics/421893#5105537 We tried both the tacos árabes and the pastor at Las Ranas, and my impression was that the árabes did not have the red adobo. Still, delicious. Agreed about the frijoles charros. Tacos Árabes "gringa" style http://picasaweb.google.com/lh/photo/zdkCWfU3bs8iqKqKx2vquQ?feat=directlink Tacos al Pastor at Las Ranas http://picasaweb.google.com/lh/photo/r3GxgPC_vtvGS6bJXlmmLw?feat=directlink Thu, 15 Oct 2009 17:51:27 GMT http://www.chow.com/topics/421893#5105537 http://www.chow.com/topics/509764#5098852 Cristina, That's a fascinating story of your personal historical record of the origins of sangrita. Thanks so much for posting it. Of course I know Cuervo now makes Viuda de Sánchez, that's what I said in my post. And I mentioned it because I was virtually certain that that sangrita was the one you were referring to when you said: " A few years back, the brand was sold to a jumbo producer and the name is all that's left of the original." And I mentioned it because I wanted to confirm that the recipe had been fiddled with in the Cuervo chemistry labs. But I think it was sold to Cuervo earlier. The shape of the bottles and the labels have been the same since the mid 80s, unless I'm mistaken. And I suppose it is Googelable if anyone cared. We get to the Guadalajara area only every five years or so, which means we'll probably continue to drink Cuervo's VdS in México and will use our recipe when NOB. (It's actually quite good, you should try it.) I'm curious though that you first said sangrita was made with limón and orange juice, etc., then said it was made with grapefruit juice and orange juice. Jugo de toronja is excellent (especially mixed with tequila) but it's hard to imagine that it was originally an ingredient in sangrita. I'm certainly planning to try to make sangrita with chiles de árbol rather than tabasco sauce and with no grenadine, but I'm wondering how many chiles it would take to turn the sangrita bright red. Too many for comfort? And with no grenadine to add red coloring and some sweertess to the sangrita, I'd have to slightly up the proportion of the citrus juices. Thanks again for your posts. And to the rest of you, I'm sorry I have almost highjacked this thread and will attempt not to do this again. Derald Glidden Tue, 13 Oct 2009 07:53:54 GMT http://www.chow.com/topics/509764#5098852 http://www.chow.com/topics/264073#5097444 I am definately trying this place the next time I fly! I am in the airport all the time. I used to get the falafel, but they closed. Then the Japanese food, but then they closed. I am glad to have a new place to go, as most of the places are really terrible. Mon, 12 Oct 2009 19:07:21 GMT http://www.chow.com/topics/264073#5097444 http://www.chow.com/topics/642675#5092234 going soon - gotta try. will report Fri, 09 Oct 2009 23:07:01 GMT http://www.chow.com/topics/642675#5092234 http://www.chow.com/topics/643071#5092231 Raco is definitely great, always calm in a neighborhood where the restaurants can be crowded, and highly approved by several Spanish friends of mine. They rave about the Fideua, too - it's mighty delish. They have some sauteed mushrooms that are also quite good. Fri, 09 Oct 2009 23:06:24 GMT http://www.chow.com/topics/643071#5092231 http://www.chow.com/topics/657937#5089848 Would it have been at the Cabo Surf? The have a surf break out front and nice beach front restaurant we've enjoyed for lunch and dinner as well as a small pool... Fri, 09 Oct 2009 01:34:23 GMT http://www.chow.com/topics/657937#5089848 http://www.chow.com/topics/641462#5081719 Hi i think i have a good place for you guys, as someone livinig in mazatlan Olas Altas Steakhouse in Old Town Mazatlan is a place we go to for special occasions. Dont let the name fool you, Ken the chef will prepare anything for you given the notice. Just let him know ahead of time and i am sure he will be quite obliging. they do fantastic seafood as well. I think their highest price is aroun $400 pesos. The setting is great opposite the water, with a casual elegance. Enjoy your night! Tue, 06 Oct 2009 04:47:56 GMT http://www.chow.com/topics/641462#5081719 http://www.chow.com/topics/650788#5073168 As I have mentioned more than once, it is unwise to have *cena* at the restaurants you mention. The 'A' team is in the kitchen at LU only for comida. Fonda Marceva is open ONLY for breakfast and comida; they close at 6PM. The restaurant at Hotel Juaninos sounds great, but is very mediocre. For Los Ortiz, you want the original--not the sucursal. Taxis in Morelia are extremely inexpensive. Blow the 30 pesos and enjoy the best. There are many better ice cream and gazpacho places than the ones you have mentioned. Most guidebooks list only the obvious. Most tour guides take you to only the obvious. You have very little time here and it would be a shame not to maximize your experience. I'll email YOU. Link: http://www.mexicocooks.typepad.com Thu, 01 Oct 2009 22:33:55 GMT http://www.chow.com/topics/650788#5073168 http://www.chow.com/topics/655388#5062728 I never thought I'd be deliberately seeking out the upper end of the culinary spectrum. But I have my reasons. So, I'm wondering if anyone can recommend an upscale restaurant (or two or three) in Puebla that is worth the money and has impressive, innovative (or at least really freakin' fantastic) food. I'd love something that plays with Poblano culinary traditions -- Nuevo Poblano -- but really any truly remarkable restaurant would do. Thanks in advance. PS. If there's something truly remarkable that's not exactly "upscale," I'd love to hear about it as well. It just happens that for this particular purpose I'm short on ideas on the high-end. Mon, 28 Sep 2009 01:12:17 GMT http://www.chow.com/topics/655388#5062728 http://www.chow.com/topics/655159#5060650 I would go to La differencia in TJ - my friend streetgourmetla can convince you more. He said they put a little flag with what # of chile en nogada it is they are serving for the year on your plate. Its super easy to make http://chowhound.chow.com/topics/558582 Sat, 26 Sep 2009 23:14:11 GMT http://www.chow.com/topics/655159#5060650 http://www.chow.com/topics/649214#5060641 Xtabentun's 'base' is inexpensive unaged rum. I'm not convinced any one is much different from the few others. In any case, it's a surprisingly tasty and exotic liqueur for a modest price. Sat, 26 Sep 2009 23:06:43 GMT http://www.chow.com/topics/649214#5060641 http://www.chow.com/topics/643437#5060605 SKIP IT! Sat, 26 Sep 2009 22:50:22 GMT http://www.chow.com/topics/643437#5060605 http://www.chow.com/topics/628201#5057935 NYC Techy, We're in Puebla for the next week and trying to get the most out of our eating dollars and hours. Curious if you ended up at La Purificadora, and how it was, and whether there was anything else you might be able to recommend. Thanks! Fri, 25 Sep 2009 16:59:26 GMT http://www.chow.com/topics/628201#5057935 http://www.chow.com/topics/640652#5057786 We make Paty's on the beach at Zihua a staple when we're there, plus Paty is very nice. Fri, 25 Sep 2009 16:09:55 GMT http://www.chow.com/topics/640652#5057786