Above, “Volver, Volver” in La Clave Azul
Leaving Guanajuato City, you always know you want to return, as in the chorus of that classic ranchera.
This assortment of images is as jumbled as the colorful houses climbing up the mountains surrounding the city or the sounds emanating from musicians stationed along her streets.
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Pouring espresso over gelato for affogatos at Estacion Gelato
We had mourned the loss of Le Midi in Guanajuato, but were pleased to find a tasty newcomer had filled its lofty upstairs quarters – Costal Cultura Cafetera. Place an order for their croquetas while pondering choices. Both the tacos filled with tender octopus and the ceviche tostadas made great starters. The two variations of ancho chiles rellenos were rich in flavor, one filled with a ground beef mixture and the other with corn and cheese. The shrimp topping a salad with mangos were not abundant, but were perfectly cooked, and the chicken breast filled with spinach and goat cheese was flavorful and moist.
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Above: Tartar de atun en chile viejo at Mestizo
Memories of a great classic margarita and appetizers from the sea drew us back to one of our standbys in Guanajuato – Mestizo. The presentation of tender tuna tartare, crowned by an ancho chile overflowing with more, is stunning. Octopus carpaccio arrives in a bath of the fruit of the nopal and dried chiles, and tostadas topped with shredded duck salpicon were satisfying. Both salmon and bass are cooked to perfection, and even pedestrian-sounding soups provided surprisingly savory, less filling, options.
Continue reading “Postcard from Guanajuato, Mexico: While we spent a year home cooking, chefs did not lose their touch”