Above: Chiles capones filled with salsa de guacamole at La Guarecita de San Agustin
The first time we peeked into La Guarecita de San Agustin, I rejected it. Having lived in San Antonio for about four decades, the restaurant’s interior decor, waitress uniforms and even logo reminded me too much of some old-school, Tex-Mex restaurants from home. In other words, it gave me the impression it was designed to attract gringo tourists. But later, some friends wanted to try it, and we found it packed with locals.
A platter of plump fried charales caught from nearby Cuitzeo Lake as a starter improved my attitude. Then, La Guaracita introduced me to stuffed chiles capones (the featured photo), which I loved. Instead of a specific type of chile, the name is derived from “gallo capon,” a term for a rooster emasculated for fattening. For chiles, emasculation refers to reducing the heat factor by removing the inner ribs and seeds. The chiles in this case, I believe, were regional dried chilacas – pasillas – deeply rich in flavor but not overly spicy.
Continue reading “Postcard from Morelia, Mexico: Polishing off a few more meals”
Postcards from Barton Springs 