tag:blogger.com,1999:blog-37282921169267323012024-03-12T23:29:20.668-07:00Live. Love. Eat. My Culinary Life in MexicoChef Ana Garcia of La Villa Bonita Mexican Culinary Vacations (www.lavillabonita.com) invites you to her culinary life. Located in the mountain village of Tepoztlan, Morelos, Mexico, Chef Ana teaches everyone from the food hobbyist to professional chefs in her 4 and 7 night culinary vacation packages. This blog is a slice of her daily life. Mexican food, culture, and a bit of everything.Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3728292116926732301.post-86818746985891274642013-06-20T09:06:00.000-07:002013-06-20T09:06:35.767-07:00Chef Ana Makes Arroz a La Tumbada<!--[if gte mso 9]><xml>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">Arroz a la Tumbada</span></b></h2>
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<a href="http://www.lavillabonita.com/2011/wp-content/uploads/2013/06/CameraAwesomePhoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://www.lavillabonita.com/2011/wp-content/uploads/2013/06/CameraAwesomePhoto.jpg" width="400" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";"> </span></b></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">This is one of my favorite dishes from the State of Veracruz that originated in the port of Alvarado. This is a fisherman's dish that as legend has it was prepared by a cook who just "tossed or threw together" the rice with the catch of the day, hence the name in Spanish "a la tumbada." Many will take a quick look and think that this is similar to a paella, but it is not. This dish is great and has some similarity to a paella but this is much more like a soup. </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">Important -- this is my version! What I always tell my guests is that Mexican cuisine is a living cuisine - it moves over time - which is what makes it so great. Every house has its own mole, their own secret recipe, their own way to make that special dish handed down over the generations. </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">For those of you who want to pull down a PDF version to print, you can find it <a href="http://www.lavillabonita.com/2011/wp-content/uploads/2013/06/arroz-a-la-tumbada.pdf" target="_blank">here</a>.</span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">Serves 6 to 8</span></div>
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<br /></div>
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or squid rings</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">4 blue crab
cleaned and cut in half</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">1 cup mussels
or small clams (whatever you like best or can find freshest)<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">½ cup peas</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">½ cup carrot, peeled
and cut pea-size</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">¼ cup chopped
cilantro</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">3 or 4 Serrano
Chiles chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">4 limes cut in wedges</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Sea salt to
taste (about 2 tablespoons)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">We will need a
large sauté or paella pan about 25 inches in diameter and 4 - 5 inches deep.<span style="mso-spacerun: yes;"> </span>You will need a lid to cover the pan.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Place the pan
on medium heat and add the olive oil.<span style="mso-spacerun: yes;">
</span>Place the rice and fry for 2 to 3 minutes until the grains are translucid
on the outside and white on the inside.<span style="mso-spacerun: yes;">
</span>Don’t mix the rice.<span style="mso-spacerun: yes;"> </span>Gently fold
the rice so it won’t break and turn mushy after cooking.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Add chopped
onion and cook for another minute, then add minced garlic cook for another 30
seconds. <span style="mso-spacerun: yes;"> </span>Add chopped tomatoes and cook
for another minute.<span style="mso-spacerun: yes;"> </span>Salt freely the rice
tomato, onion and garlic mixture.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Add 4 cups of
the hot fish broth or water. <span style="mso-spacerun: yes;"> </span>Allow to
come to a boil.<span style="mso-spacerun: yes;"> </span>Taste the broth and see
if it needs more salt.<span style="mso-spacerun: yes;"> </span>It should taste a
little salty since you will be adding seafood and vegetables.<span style="mso-spacerun: yes;"> </span>After you are satisfied that it is salted
correctly, put on low heat and cover for 10 minutes.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Add another 2
cups of hot fish broth.<span style="mso-spacerun: yes;"> </span>Nestle the blue crab
into the rice and cover for 5 minutes.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The broth should always be ¼ inch above the
level of the rice.<span style="mso-spacerun: yes;"> </span>Add up to two cups of
broth to do so.<span style="mso-spacerun: yes;"> </span>It is not necessary for
the broth to cover the sea food.<span style="mso-spacerun: yes;"> </span>Taste
the broth.<span style="mso-spacerun: yes;"> </span>It should be a little
salty.<span style="mso-spacerun: yes;"> </span>Also taste the rice as it should
be almost cooked.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Add the rest of
the seafood, carrots, and peas. <span style="mso-spacerun: yes;"> </span>Cover
the pan for 5 minutes after the broth comes to a boil again.<span style="mso-spacerun: yes;"> </span>You may need to add more broth do so.<span style="mso-spacerun: yes;"> </span>Again, making sure the broth is ¼ inch above
the rice. <span style="mso-spacerun: yes;"> </span>Important: This is a soupy
style of dish.<span style="mso-spacerun: yes;"> </span>It should have liquid as
you serve the dish in a bowl.<span style="mso-spacerun: yes;"> </span>This is
not like paella which is much drier.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">When the rice
is cooked but still <i style="mso-bidi-font-style: normal;">al dente,</i> serve
in a bowl and sprinkle with cilantro and Serrano chile.<span style="mso-spacerun: yes;"> </span>Give everyone a wedge of lime to squeeze over
the dish.</span></div>
<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-24718753695434678492013-03-22T08:52:00.000-07:002013-03-22T09:11:57.175-07:00Chef Ana's Recipe for Sopa de Lima from Cozumel Weeks 2013<div style="text-align: center;">
<a href="http://www.lavillabonita.com/2011/wp-content/uploads/2013/02/76636c38802211e293a222000a1fb70a_7.jpg"><img alt="Day one #chefanaincozumel sopa de lima - lima soup with bell peppers, chicken and tortilla strips #lavillabonita" class=" wp-image-1043 aligncenter" height="367" src="http://www.lavillabonita.com/2011/wp-content/uploads/2013/02/76636c38802211e293a222000a1fb70a_7.jpg" title="Sopa de Lima as produced with guests during Cozumel Weeks 2013" width="367" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
On occasion we will leave the comfortable confines at La Villa Bonita and cook in different environments or different parts of Mexico to add to my repertior and give guests a new and different experience. This year we had cooking sessions on the island of Cozumel. While big tourism has changed the cuisine offered in hotels, there is a local cuisine that is still delicious and good. It needs to be elevated and learned. I was amazed at the amount of Italian cuisine restaurants in both Cozumel and Playa del Carmen. Such food is great but there is a wonderful local cuisine that is not being appreciated. When we travel, we always try to elevate the local cuisine so that it is visible and accessible. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When we come back to Tepoztlán we integrate these elements into our repertoire for our culinary packages.
We had a great time with our guests in Cozumel, getting to know or fish providers and the wonderful variety of seafood available in the region and discovering these great local dishes.
This particular dish, sopa de lima, is very popular in the southeast section of Mexico. It calls for Limas which are a specific type of lime. We have them in Tepoztlán in our back yard and they are a different type of lime. If you do not have them substitute Key Limes and they will work fine but the Lima has a distinct flavor.<br />
<br /></div>
<div align="center">
<b><i>Sopa de lima (Lima Soup) 6 servings</i></b></div>
1 chicken breast with skin and bone
10 oz. chicken feet or wings or backs<br />
2 garlic cloves, pealed<br />
½ medium white onion<br />
1 clove<br />
1 cilantro sprig<br />
1 epazote sprig (if possible)<br />
1 teaspoon dried oregano<br />
3 quarts or 12 cups of water<br />
1 tablespoon salt<br />
1 teaspoon olive oil<br />
½ cup red onion, finely chopped<br />
½ cup green bell pepper, finely chopped<br />
2 cups tomato, peeled, seeded and finely chopped<br />
6 Limas or Key Limes or 3 Persian limes, thinly sliced<br />
4 corn tortillas cut into strips and dried for 2 to 3 hours or overnight<br />
1 cup of canola oil<br />
1 avocado (optional)<br />
<br />
<b><i><span style="text-decoration: underline;">Broth</span></i></b><br />
My preferred method of making broth is with a pressure cooker but if you don’t have one you may use a regular stock pot. Place chicken into the pressure cooker or the stock pot and add garlic cloves, the clove inserted into the onion (so they are not floating around in the pot), cilantro, epazote, dried oregano, water and salt. Place pot over a high heat and allow for broth to come to a simmer. Reduce the heat. Take off the foam that will form with a spoon and repeat this procedure until the broth doesn’t produce any more foam.
If you are using the pressure cooker place the top of the pressure cooker and cook for another 45 minutes on medium high. If you are using a regular stock pot, cook for 1hr and 30 minutes on medium high. When chicken broth is ready take the chicken breast out. Allow it to cool enough to shred.<br />
<br />
<b><i><span style="text-decoration: underline;">Soup</span></i></b><br />
In your soup pot place the olive oil and red onion and cook over medium heat for 3 minutes or until transparent. Then add the green pepper and tomatoes and cook for another 2 minutes. Add the chicken broth with slices of lime. Save a few fresh slices for serving. Bring to a simmer and cook for 5 to 10 minutes and take the lime slices out.<br />
<br />
<b><i><span style="text-decoration: underline;">Corn strips</span></i></b><br />
In a sauté pan add the canola oil on high heat. When it is hot add the corn strips and then fry until golden. Take out and place on paper towels to drain.<br />
<br />
In a soup bowl place the shredded chicken, tortilla strips and a slice of avocado and a fresh slice of lime. Ladle some of the chicken broth and enjoy.
If you would like to print out this recipes click<a href="http://www.lavillabonita.com/2011/wp-content/uploads/2013/03/Sopa-de-Lima.pdf" target="_blank" title="Chef Ana's Sopa de Lima Recipe PDF file"> here</a> for the PDF version.<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-69908318467382008282012-05-31T12:14:00.000-07:002012-06-01T07:23:12.049-07:00What makes Tepoztlán so different?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21hOvrUtMaJJ7ywYDaUjq1E4OmIfxNtJfii-erI8o_dAmRH2CjvGvCvV2m8u-zqRVr68aCeJKiIx6-IbJmmO1QMms3LiRHJSRX-LBIe-ix_RsbxSd04iRAwNcmOU7Vm0k-oe3_ww7lHI/s1600/DSC02506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21hOvrUtMaJJ7ywYDaUjq1E4OmIfxNtJfii-erI8o_dAmRH2CjvGvCvV2m8u-zqRVr68aCeJKiIx6-IbJmmO1QMms3LiRHJSRX-LBIe-ix_RsbxSd04iRAwNcmOU7Vm0k-oe3_ww7lHI/s400/DSC02506.JPG" width="400" /></a></div>
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<span lang="EN-US"></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US">Money Can’t Buy You Love</span></u></i></b><span lang="EN-US">. In Tepoztlan, money doesn’t get you very much as far as respect is concerned. Your position in the community, your standing with your
neighbors and your barrio is everything.
Do you contribute to the local festivals? Do you lend a hand to a neighbor? Are you involved? I can’t tell you how many examples of people who have come to Tepoztlán
thinking that money will get results.
That isn’t the case. It is what
you do that counts, not what you have. </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B-ZhP2ewwr__XDLv3uyZX6v6-2NkyLzf-cKirgXkZNtC1CdYS1M-XlrAe9AAeglucxmuF3BIOb8Z2MdRgwh7zms_Z34MJfVMNT6kHghFz5F6JGZjK4B5Y8r7Lm-R7XLNNFRLzRmypHs/s1600/Ana+Robb+Matias+in+Market.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B-ZhP2ewwr__XDLv3uyZX6v6-2NkyLzf-cKirgXkZNtC1CdYS1M-XlrAe9AAeglucxmuF3BIOb8Z2MdRgwh7zms_Z34MJfVMNT6kHghFz5F6JGZjK4B5Y8r7Lm-R7XLNNFRLzRmypHs/s200/Ana+Robb+Matias+in+Market.JPG" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US">Buy Local</span></u></i></b><span lang="EN-US">. There
are very few non-local businesses here.
Apart from two banks, there are no franchises, department stores or big
supermarkets. As well, there are no big
hotels, no golf courses (will get to that in a minute), and no big box stores. People wouldn’t support them and the town
wouldn't allow it. That makes
things a little expensive here, but people are willing to pay the price to support
local businesses. Moreover, the daily
market and the Sunday/Wednesday farmers market is a big attraction and a
local staple in the economy. People have engaged in buying local here as a way of life long before it was considered fashionable. </span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US"><br /></span></u></i></b></div>
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<b><i><u><span lang="EN-US">Someone to Watch Over Me</span></u></i></b><span lang="EN-US">. About 20 years ago or so, there was a planned condominium golf course community to
be constructed close to Tepoztlán in the National Forrest Preserve. The
town was vehemently against it. It was
believed that there would be a tax on the water table, chemical runoff, lots of
outsiders, and tons of maid and gardener jobs.
The town basically said, "we like our life as it is" and began manning a blockade to earth-moving
equipment for a couple of years. The
mayor was brushed aside. The barrios
took over the town to provide essential services such as security. This caused citizens to take up the duty of
monitoring their neighborhoods and keeping an eye out, making sure that things
were safe. The golf course development
project came and went. This community
activism saved the town and put in place a sense of responsibility for
your own neighborhood/barrio.</span></div>
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<b><i><u><span lang="EN-US"><br /></span></u></i></b></div>
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<b><i><u><span lang="EN-US">Contentment</span></u></i></b><span lang="EN-US">. This is important. Contentment is everything in life, right? This is still
primarily a subsistence farming community.
People produce for their own consumption on a plot of land outside of
the valley and sell or barter the rest in the local market or among friends and relatives. Many people have a local “tourism-related”
business that they operate on the weekends when Tepoztlán receives its normal
flow of guests. If you have a roof over
your head, enough food to eat, a nice and safe community to raise your kids,
and a beautiful backdrop to your city, you can’t really ask for much more. People are content here.</span><b><i><u><span lang="EN-US"></span></u></i></b></div>
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<b><i><u><span lang="EN-US"><br /></span></u></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdLJ_XgC3I7HhZFCtAwy53_xDsYsVd_Q9WTdAkMH9uON8nl0xU9BoiKTzp9Y_deS3mFx6Gm6s48bc-X-OQc5uqcAaQ-D5D1JgnDicG88Ll7U_XKOOMcW6pYbxVtsGXYpPXxzAPvsMpFw/s1600/photo(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdLJ_XgC3I7HhZFCtAwy53_xDsYsVd_Q9WTdAkMH9uON8nl0xU9BoiKTzp9Y_deS3mFx6Gm6s48bc-X-OQc5uqcAaQ-D5D1JgnDicG88Ll7U_XKOOMcW6pYbxVtsGXYpPXxzAPvsMpFw/s200/photo(2).JPG" width="200" /></a></div>
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<b><i><u><span lang="EN-US">Sense of Community</span></u></i></b><span lang="EN-US">.
It grows on you. Recycling
has been in effect for decades and is almost obligatory with the snide look the non-recyclable garbage guys gives you when you have too much trash. Daily people sweep their stoop in front of their house where through the hard work of members of the barrio streets are constructed and maintained. Tepoztecos are involved in various projects
to support the community but also just lending a hand to a neighbor when for example he is adding a second story to his house. After being here for a while you want to contribute as others do. It is infectious. Robb was inspired to contribute and started the first little league baseball team here to offer kids a positive activity and many others offer the same type of service to the community. As well,
you are constantly enveloped in the sounds of the community – the rooster
crowing, the newspaper headlines announced over the loudspeaker, the church broadcasting
mass, next door neighbor kid practicing his trombone for the local children’s
orchestra. The community web around you is
palpable and part of what makes it an enjoyable place to visit and live.</span></div>
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<b><i><u><span lang="EN-US"><br /></span></u></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqbBU3pHkMqM3IAup9tgHvJC0r6a0_xwT1FiEA-BP_ygqtFju7Yr2y4GJ5R9xcxzLOvl79tc0HgNmH0gZCeb_FRXs4OYwR_VzLnvrOAuLhoUcSwgshpjlZkL7XO_K4t9BUmV7CPOO5s8/s1600/DSC02475.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqbBU3pHkMqM3IAup9tgHvJC0r6a0_xwT1FiEA-BP_ygqtFju7Yr2y4GJ5R9xcxzLOvl79tc0HgNmH0gZCeb_FRXs4OYwR_VzLnvrOAuLhoUcSwgshpjlZkL7XO_K4t9BUmV7CPOO5s8/s200/DSC02475.JPG" width="200" /></a></div>
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<b><i><u><span lang="EN-US">Adherence to Tradition</span></u></i></b><span lang="EN-US">.
If you don’t appreciate religious processions, fireworks day and night, an
occasional traffic inconvenience, and lots of celebrations, Tepoztlán is not the
place for you. There is a something
going on literally every week or weekend in this festive town. </span><span lang="EN-US">Sometimes (but not always) non-Tepozteco Mexicans
see the strict adherence to local customs as inconvenient or backwards. </span><span lang="EN-US">Yet this is the glue that keeps the community together.</span><span lang="EN-US"> </span><span lang="EN-US">As a result, locals are a little suspicious of other
non-Tepozteco Mexicans, but do appreciate foreign tourists. It is thought that foreign tourists visit Tepoztlán
because they appreciate the local customs, traditions, and festivals. As a result people are very nice and courteous to you as a
guest in town. </span></div>
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<br /></div>
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<span lang="EN-US">I am reminded of the slogan for Austin, Texas –
“Keep Austin Weird.” You want to keep
what makes your community unique and Tepoztlán does this very well. It is different than any place you
will visit in Mexico. These elements
taken together as a whole certainly make Tepoztlan safe but also a very
authentic and wonderful place to visit. </span></div>
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<br /></div>
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<span lang="EN-US">Okay. Off my soapbox for a while. Next posts will be cooking related!</span></div>
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<br /></div>
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<span lang="EN-US">Peace, Love, and Good Food!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBeYlfqufL3HKactjU33WCuWWrINmypBQpklsNdwwDuJnrCGEsrbOgDi8t2sfXhFR4HCc9FV5khr6_SPiHoMg-YcwU1SP1S6n0QbJxSCh7NBdMGoU-bXa7hvSWJziRnqShC-V0BqSa5Y/s1600/DSC_0015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBeYlfqufL3HKactjU33WCuWWrINmypBQpklsNdwwDuJnrCGEsrbOgDi8t2sfXhFR4HCc9FV5khr6_SPiHoMg-YcwU1SP1S6n0QbJxSCh7NBdMGoU-bXa7hvSWJziRnqShC-V0BqSa5Y/s200/DSC_0015.jpg" width="200" /></a></div>
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<span lang="EN-US">Chef Ana Garcia </span></div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com2tag:blogger.com,1999:blog-3728292116926732301.post-19323278213300941462012-05-29T12:39:00.000-07:002012-05-31T13:57:01.519-07:00As Safe as Kokomo?Quick Quiz:<br />
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Which town has the lowest murder rate?<br />
A. Omaha, Nebraska<br />
B. Toledo, Ohio<br />
C. Tepoztlan, Morelos, Mexico<br />
D. Kokomo, Indiana <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9SZhJ5d0YyW7Zvu3j7-1HLhh0XO9wsPPrBPZWPyevC599Snhzr5RGHcgRdSgvrHCUzUQiJFFgSp95dQxQIhryN9SYfuuJzFOJTR0MIwber53INzz1lvkjg25QTF2db9U2iEigNtmsaQ/s1600/slideshow-shoppingDt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9SZhJ5d0YyW7Zvu3j7-1HLhh0XO9wsPPrBPZWPyevC599Snhzr5RGHcgRdSgvrHCUzUQiJFFgSp95dQxQIhryN9SYfuuJzFOJTR0MIwber53INzz1lvkjg25QTF2db9U2iEigNtmsaQ/s400/slideshow-shoppingDt.jpg" width="400" /></a></div>
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Okay. Trick question. There are two right answers: Tepoztlán is tied with Kokomo for the lowest rate over Omaha and Toledo. What? It can't be. Is crime out of control in Omaha and Toledo? Will Anderson Cooper be hitting the "mean streets" of Kokomo in a helmet and flack jacket for his next piece on "60 Minutes?" Should the state department issue a warning about travel to America's heartland? Of course not. They are all safe places . . . . and so is Tepoztlán. They are not only great towns but idyllic communities in which to live, visit or just be.</div>
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So, you may have wondered where I have been with my lack of blog updates. What have my legion of marketing minions been doing with their spare time (bad Robb! bad Robb!)? Thankfully, we have been receiving a steady flow of guests and with my three kids (four, if you count the big one), I just haven't had the time to keep up on the social media. I am sure many of you know the feeling - you know you should be doing it but real conversations and real people get in the way. I guess I have got to make the time in this day-and-age for the "face," the "tweet," the "pin," the "blogidty-blog" and the "i-don't-know-what." If my children would just surrender my iPhone every now and then, I might be able to do more. But I promise I will be more communicative from now on. Really. </div>
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I have wanted to do this post for a while. We have had a great flow of reservations this year primarily due to studious foodies who do their homework about Tepoztlán and the quality of the experience at La Villa Bonita. We have been very busy. We still get the occasional call asking about security - which is ABSOLUTELY FINE. We are happy to explain what a wonderful place this is. The problem is that there is no reference or perspective to give you over the phone that would accurately portray an authentic and secure place like Tepoztlán. So, we wanted to be able to offer a quick answer that would get right to the point. With Robb doing his research, we can now respond, "as safe as Kokomo." </div>
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Everyone who lives here knows that Tepoztlán is a wonderful place. The community is very tightly knit, the town maintains its traditions, great farmer's market, vibrant artistic community, wonderful children's orchestra, even a little league baseball team. Life goes on here as it has for generations. Robb, wanted the actual hard data to show with numbers how safe Tepoztlán is so he decided to start with the local tourism board. The person in charge of tourism in Tepoztlán then petitioned the state for the official information who passed it along to Robb. This is the first time this information has been shared. Since this is a small town sometimes people don´t think about what it represents outside of the town. The first reaction from the local functionaries was "We all know how it is here. Is this a surprise?" However, it is much easier to explain how nice a place this is with real data and comparisons than with anecdotes. </div>
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Tepoztlán, as a town and county,<i><b> </b></i><u><i><b>has a lower homicide rate than pretty much every major city in the US</b></i></u>. Actually for 2011, there was <u><i><b>not one murder inside of the town of Tepoztlán</b></i></u> and only three in the entire county which has a population of over over 45,000. </div>
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Okay. Lets take a step back and understand how this works. Very special thanks to my Robb for putting this together, because this is not my forté. I cook -- I don't crunch numbers. The actual town of Tepoztlán has a population of about 29,000 people and Tepoztlán is the county seat for Tepoztlán county (or "municipio" in Spanish) which includes other towns such as San Juan Tlacotenco, Santiago Tepetatla, Santo Domingo Ocotitlán, San Andres de la Cal, Santa Catarina, Ixcatepéc, Amatlán. The total population of Tepoztlán county is about 45,000 people almost exactly the same as our friends in Kokomo. </div>
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The murder rate is the number of murders and non-negligent manslaughter calculated per 100,000 residents. Obviously the actual town of Tepoztlán has a rate of 0 for 2011. The only incident that took place in the town of Tepoztlán in 2011 was the tragic death of a worker in the market who was hit by a drunk driver early on a Sunday morning. For international statistical purposes that is not considered a murder even though in Mexico it is. If you make the calculation for the county of Tepoztlán, you reach a number of 6.6 - same as Kokomo. Lets take a look at some sample city rates for 2010 (we had to use these 2010 numbers because the FBI's official stats for 2011 aren't released yet, which surprised me):</div>
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New Orleans 49.1</div>
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St. Louis 40.5</div>
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Baltimore 34.8</div>
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Newark, NJ 32.1 </div>
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Washington, DC 21.9</div>
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Kansas City, MO 21.1 </div>
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Buffalo, NY 20.7 </div>
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Cincinnati 20.5</div>
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Cleveland 19.0 </div>
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Atlanta 17.3</div>
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Omaha, NE 7.3</div>
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Toledo, OH 7.3 </div>
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Some smaller communities that are the size of Tepoztlán county: </div>
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Hot Springs, AR 17.5</div>
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Manchester, CT 14.0 </div>
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Lancaster, PA 9.1</div>
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Hattiesburg, MS 7.5</div>
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Great Falls, MT 6.7 </div>
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Kokomo, IN 6.6</div>
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I have never visited Kokomo, but I am sure they are a great people in a beautiful town. After visiting their their site <a href="http://www.visitkokomo.org/">http://www.visitkokomo.org</a> it looks like a fabulous place that I would love to visit. The pictures portray an idyllic small town America that time forgot. Kokomo was named "Community of the Year" by the Indiana Chamber of Commerce as well the first car was created in Kokomo in 1894 by Ellwood Haynes. They even have a Kokomo mobile app for Iphone! Very impressive. </div>
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Apart from the statistics, there are some similarities between the two towns: Tepoztlán is a very attractive town that time forgot with a flow of tourism, local eateries, great shopping, an artistic community, a vibrant farmer's market, and a population that treasures its history, customs and traditions just like Kokomo (okay, we don't have a mobile app but you don't have a pyramid, eh). I think fate (or Robb) has brought our two cities together and I am going to actively propose a sister city connection. Two historic, artistic, fun, and safe places coming together. What do you think, Kokomo?</div>
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My next post coming soon will discuss why Tepoztlán is such a authentic, safe and great place to visit.</div>
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Peace, love, and good food!</div>
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Chef Ana <br />
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<br /><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-40504611982078323402011-05-23T09:55:00.000-07:002011-05-23T09:55:45.659-07:00Remembering a Good Friend<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOfBO6_cpRxvn817OIKYkUdYtpr6-wh0qrhPMXFld0hV_1XXjubd767BDmSKM6iNWI-P_Lxer_0oltL3WPUQHciOb1qEajDEbWRy-57Y61JW4tbX0nL4CHkR4jZ5HbMZdNA-TS5jBXw4/s1600/Photo1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOfBO6_cpRxvn817OIKYkUdYtpr6-wh0qrhPMXFld0hV_1XXjubd767BDmSKM6iNWI-P_Lxer_0oltL3WPUQHciOb1qEajDEbWRy-57Y61JW4tbX0nL4CHkR4jZ5HbMZdNA-TS5jBXw4/s320/Photo1.jpg" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chuy with Agustin</td></tr>
</tbody></table>I don't ever think I would consider myself a "pet person." When Robb asked me to accept this rolly-polly big ball of a puppy after the return from our honeymoon almost 13 years ago, I couldn't help but say yes. Robb made the classic pitch that ever "kid" makes to his parents from age 5 and up -- "I will take care of him and feed him and he will be the best dog ever." <br />
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Chuy was really our first child. He was a great dog and I grew to love him. Chuy moved with us from Tampico to Cuernavaca, and finally to Tepoztlan. I still remember in Tampico when Robb would take him to the golf course as he had trained Chuy to look for balls. Of course, he also enjoyed finding other people's balls which some people didn't appreciate as well as chasing ducks but he did his job very well. He would actually jump and bark towards the television screen when golf was on to try and find the ball.<br />
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As well, I recall how protective he was of children. When Matias was young and learning how to swim, Chuy would jump into the pool and swim circles around him until Matias grabbed his tail. Chuy would then pull him out. He never was very comfortable with small children in the pool and would not relax until they were safe.<br />
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As many of our guests know at La Villa Bonita, Chuy was the first to greet you upon arrival. He made lots of friends with our guests. Chuy was with us on the first day that we opened and was a true part of our family. <br />
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Chuy passed away this Saturday at almost 13 years of age. He had recently been diagnosed with a couple of serious and inoperable conditions and things deteriorated rapidly from there. This Saturday when the boys went to play baseball in Mexico City, I noted that he was not doing well. I called Robb and informed him. Robb said they would come home as fast as they could. <br />
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When Robb arrived Chuy was not doing well. He was still responsive but lying on the floor in the house. Robb called the vet to put him to sleep as he didn't want him to suffer. The boys were very afraid and upset but Robb cleaned up Chuy so that they could stay with him for a while and say goodbye. Chuy tried to get up but couldn't. After they said their goodbye and hugged him, Robb felt that the boys should go over to the neighbors before the vet arrived, but Matias insisted on staying and stroked his head, telling him that he was a good dog and that we loved him very much. Matias was very brave and comforted him until he passed away 20 minutes later. By the time the vet arrived, he had left us.<br />
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I know that sometimes pet owners project their human emotions to their pets but I truly believe that Chuy stayed around just long enough to say goodbye to Robb and the kids. It was just his character - faithful until the end. <br />
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We all will miss you, Chuy. <div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com4tag:blogger.com,1999:blog-3728292116926732301.post-61513231411756978852011-01-11T07:54:00.000-08:002011-01-11T07:54:49.051-08:00The "Commonality" of Food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMeWjiWXLJFOn6nGRs0_zJuS1fM0vv-R27n9p6YsdXbCQcGKS8CYnsOvufeg_K1RIBu_i-VXkdyfJx6-bqOcl4bxlBNfnmP8Ik7GnqK0ELSMv0qmu-lSGX-wdbshvfNCq0j_rVg6ZMv0/s1600/211423652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMeWjiWXLJFOn6nGRs0_zJuS1fM0vv-R27n9p6YsdXbCQcGKS8CYnsOvufeg_K1RIBu_i-VXkdyfJx6-bqOcl4bxlBNfnmP8Ik7GnqK0ELSMv0qmu-lSGX-wdbshvfNCq0j_rVg6ZMv0/s320/211423652.jpg" width="240" /></a></div>Many people ask me, how is it that your guests seem to get along so well when they come from all different walks of life, different ages, different places? I have to tell you that I have been offering my culinary vacation packages for over ten years and it is amazing and very gratifying to watch every week how my guests come together and become friends.<br />
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The holidays for us are always busy with guests, and of course . . .the holidays!. This year was no exception. We had guests from Virginia, New York, Florida, Michigan, Texas, Chicago, Los Angeles, and even Tabasco, Mexico and Australia. This year we had women traveling by themselves, friends traveling together, families with adult children and their spouses, a family of three generations - grandmother, mother and 2 year old granddaughter, and couples. The amazing thing is people who perhaps under different circumstances would not have a reason to say "hello" on the street, become such great friends so quickly making their first mole at La Villa Bonita at what is supposed to be such a hectic and stressful time during the holidays.<br />
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I attribute it to the "commonality" of food and the culture that goes along with it. If you enjoy good food, like to travel, and are open to appreciate another culture, you have so much in common with other people who on the surface seem so different. In this day and age, we tend to compartmentalize and categorize everyone. Society gives you a label and you are supposed to act in accord when in reality there are so many other areas of common ground that people of different walks of life share.<br />
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When you come to La Villa Bonita, you have made a conscious decision to not "veg on the beach" during your vacations. You appreciate learning about another culture and are open to try new things. You are a "learned" person -- not necessarily with titles or degrees -- but with a thirst for knowledge and new experiences. And, of course, you must love food. If you have all of those qualities, you are very likely to enjoy this type of vacation at La Villa Bonita and have lots of things in common with our guests. But there is no template for who our "normal" guest is with respect to age, race, sex, or nationality.<br />
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I have to admit that I was very pleased this year because it was such a great cross-section of all the guests of different walks of life that come together making their first tortilla from scratch. It makes my job so much fun to see how people of such seemingly diverse paths converge and enjoy themselves.<br />
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Peace, love and good food,<br />
Chef Ana<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-11467514261441948252010-09-21T11:03:00.000-07:002010-09-21T11:03:02.613-07:00Dia de los Muertos Week, Oct. 31-Nov. 6<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.lavillabonita.com/muertos/muertoscolage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://www.lavillabonita.com/muertos/muertoscolage.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Favorite Week is Coming Up - Dia de los Muertos</td></tr>
</tbody></table>Dia de los Muertos week is traditionally our most popular week of the year - even in front of our popular Christmas Week. It is a time of year that you really get to see and do some great things that we do not normally do. First, you get to make Pan de Muertos with the master baker of Tepoztlan. He still uses a wood-fired stove that creates some of the most delicious artisan pastry you have every tried. As well, we will create our own altar and the neighbors with their little children come and view it. This week as well, we will make traditional dishes for Tepoztlan during Muertos in our open-air kitchen. Our excursion are a bit different as we visit villages nearby to see how the cemeteries are decorated with an incredible variety of flowers. If you are a true foodie and would like to participate in a unique cultural experience, you cannot miss Dia de los Muertos week. We have only a few rooms left and would love to have you join us at La Villa Bonita. <br />
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Peace, love, and good food!<br />
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Chef Ana<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-89384543005671397082010-01-21T13:01:00.000-08:002010-01-22T11:03:01.252-08:00Spice up your Superbowl TV Tour of California Feb. 4-6<div class="separator" style="clear: both; text-align: center;"><a href="http://www.lavillabonita.com/superbowl/superbowl.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fJbiQzpBMalP3ctEDw90YHHFDMddCZRslb5bUhaORI-2u5Or8KmP74ZqajcgZ5HOhT1EnyKkPyLSY57ZVncXDwcsm7gyi90oV03_tdUIlyzOCzdtahCNj7BT-HklIWS4R9Z5hjxoB0s/s400/superbowljump1.png" /></a><br />
</div><div style="text-align: justify;">I have to admit. I enjoy the live television appearances. They are fun and unpredictable. The backstage is always busy with stars, production staff, and on-air people running around. The first time I appeared on KTLA, there was a big breaking news story (a shooting in a synagogue) that took control of the show with live reports from the scene. I was up and down all morning getting ready for a teaser for the segment. The LA mayor made a late press conference that caused my segment to be bumped. I thought Robb was going to die. Poor guy, he collectively takes on all our stress. We had a plane to catch at 1 so we filmed a segment as if I were in the studio the following day. After such a crazy morning, it is hard to snap to attention after 4 hours but within the first few seconds I caught my second wind. Live TV is fun.<br />
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</div><div style="text-align: justify;">KTLA asked me to come back to do a segment on the Posadas which we did in December. This time I knew what to expect and came prepared. The environment in the studio is hectic but informal at the same time. As I was setting up my display, a guy with sunglasses and a leather jacket asked me what I was doing. I have to admit in that moment I had no idea who he was but we exchanged pleasantries and I proceeded answer his questions about the Posadas and La Villa Bonita. I was told later by Robb that this was Kevin Cronin of REO Speedwagon who was promoting his new Christmas album. They were backstage warming up with their guitars. I have to admit, I can be a little clueless about US pop references but my husband serenaded me with his <i>a capella</i> version of "I Can't Stop This Feelin' Anymore" and I figured it out. Just then a swarm of people came in on their way to the studio and in the middle was James Cameron. Yes, Robb had to tell me who this was as well, but that is what makes him such a good partner, trip planner, executive assistant, sleazy agent, and "chief bottle washer" (American sayings are such fun! Really, bottle washing?) . James Cameron gave his interview and left with his herd of suited people with clipboards. Robb tried to pitch him on the idea that the "Ana Garcia" avatar would have been a great addition (this part is not true). If have to admit, the craziness of this environment is fun.<br />
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</div><div style="text-align: justify;">This time around we are doing a real California tour with Los Angeles, San Francisco, and San Diego. Everyone does somewhat Mexican-inspired super bowl dishes so I thought it would be a good idea to offer a segment on authentic Mexican dishes for your Superbowl party. With a wide array of <a href="http://www.imusausa.com/">IMUSA products</a>, I will make a fabulous Guacamole Chinelo with fruit, home made totopos, a black bean, chipotle and chorizo dip, golden taquitos filled with potato and parsley, micheladas with Modelo Especial, and a drunken salsa. Click for all the <a href="http://www.lavillabonita.com/superbowl/superbowl.html">Spice up your Superbowl Recipes</a>.<br />
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</div><div style="text-align: justify;">If you are not in one of these cities, you can still watch the show online either with a live feed as is the case with the San Francisco show at 3 PST on there website or you can watch a pre-recorded stream from the same site. Here is the schedule for the appearances:<br />
</div><ol style="text-align: justify;"><li>February 4th, <a href="http://www.ktla.com/news/local/morningnewsat9/">KTLA's Morning News at 9</a>. Two Hall-Of-Fame Football Players are supposed to help me here during the segment. Robb will once again have to give me context as to who they are and I am not even sure that will help. It has not been confirmed yet if they will be donning those "stretchy pants" that football players like so much.<br />
</li>
<li>February 5th, ABC7 <a href="http://abclocal.go.com/kgo/channel?section=view_from_the_bay&id=5755208">The View from the Bay</a> in San Francisco (3:00 pm PST). This show is going to be a lot of fun because it has a live audience. The show is hosted by Spencer Christian of "Good Morning America" fame and Janelle Wang. Thanks to Betsy Cordes for the introduction here! Wish I could stay longer in San Francisco because I love the food scene there but we are off to San Diego right after the show. By the way, if you want to be a part of the live audience you can do so by calling (415)-954-7733. <br />
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<li>February 6th, KUSI's <a href="http://www.kusi.com/news/goodmorning">Good Morning San Diego</a> (9:00 am PST). Sorry Chargers fans. We were hoping that they would have advanced farther. Better luck next year. I will still try to give you a tasty super bowl party with these dishes.</li>
</ol><div style="text-align: justify;">So, I hope you watch the segments or better yet if you can be in the audience for the View from the Bay that would be great. You can heckle me . . . Okay. No, don't heckle me.<br />
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</div><div style="text-align: justify;">Peace, Love and Good Food<br />
</div><div style="text-align: justify;">Ana Garcia<br />
</div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-27244175554649399032009-12-26T07:38:00.001-08:002009-12-26T14:47:01.760-08:00Christmas Tree Tradition in Tres Marias<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtw6OJ4EjfAr6DexVvgUZNhyfQj_U_pGemrEsx_ijiFb7d943ILakgFLktvncXMPDHfKEzy8SstcIejHWVlLf24argq-L8O3ozKn7m7fSd5t7BJa45a1KjsTqW4gtUp_gL4J8AmvJPnFM/s1600-h/tn_to+field+of+trees.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtw6OJ4EjfAr6DexVvgUZNhyfQj_U_pGemrEsx_ijiFb7d943ILakgFLktvncXMPDHfKEzy8SstcIejHWVlLf24argq-L8O3ozKn7m7fSd5t7BJa45a1KjsTqW4gtUp_gL4J8AmvJPnFM/s400/tn_to+field+of+trees.JPG" alt="" id="BLOGGER_PHOTO_ID_5419617402875742178" border="0" /></a><div style="text-align: justify;">I have never been a big fan of the Christmas tree. Don't get me wrong, I love Christmas and decorating my house fully for the season, but the tree has never been high on my list. I don't like the fake trees and I feel bad about buying a real tree that has been trucked in from who-knows-where. My husband convinced me that there were local trees that you cut yourself that support some worthy rural areas that are trying to create sustainable businesses that are good for the environment. I also have two young boys and would like to create a tradition with them of going to get the tree and decorating it.<br /><br />In Mexico, the cutting of a tree is serious business. All trees are federally protected. If you do not have an official permit to cut a tree you can be pulled over for violating federal law. In Morelos, my husband found one of only two state-designated Christmas tree farms. This one was located close to Tres Marias in the mountains.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ93qaUcJQzjzB_H6X6gV-LhQzk-djkyk6s9DPGmP8z3P9mL0RVfTutqdJNDLWF2BGkLQ1i5oPK1nXCuyCkQNPHA111IBDCOoyFOrLLfjiNvIWmWgTTM_wLFrwt7z8IIlu1_SIzWrK9PE/s1600-h/tn_fidelina.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 282px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ93qaUcJQzjzB_H6X6gV-LhQzk-djkyk6s9DPGmP8z3P9mL0RVfTutqdJNDLWF2BGkLQ1i5oPK1nXCuyCkQNPHA111IBDCOoyFOrLLfjiNvIWmWgTTM_wLFrwt7z8IIlu1_SIzWrK9PE/s320/tn_fidelina.JPG" alt="" id="BLOGGER_PHOTO_ID_5419627809321972578" border="0" /></a>We gave a call to Fidelina Vasquez the propietor of the farm and met her in the intersection of the old highway to Mexico City that crossects the road to Huitzilac. She joined us in our car to guide us to where the trees are. She brought her handsaw, twine, machete and a very charming disposition. We had a wonderful conversation about her farm and the type of trees that she grows. She struck me as a very hard working and entrepreneurial person. The boys were very excited as we travailed the dirt road up in the mountains. She explained to us that the variety that she has is a native one called <span style="font-style: italic;">ayacahuite</span> and is very renewable variety. Fidelina had been taking classes on how to care for the trees, grow them, and how to re-grow them not only from seedlings but also from the stump that is left after it is cut.<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYolPsaoVAM9hPSXkBULdUy3kGQDWW-hNrtSurreC8tlQCpbgGDjzI6csHpL4KjN526q0Fx_6dsHJsa7_TngUncP3gLPUx9WBMMHLmVx01XSj001SZ9Uhaa-qxAy0OUUik7XWjVrBe1TU/s1600-h/tn_wrapping+tree.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 278px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYolPsaoVAM9hPSXkBULdUy3kGQDWW-hNrtSurreC8tlQCpbgGDjzI6csHpL4KjN526q0Fx_6dsHJsa7_TngUncP3gLPUx9WBMMHLmVx01XSj001SZ9Uhaa-qxAy0OUUik7XWjVrBe1TU/s320/tn_wrapping+tree.JPG" alt="" id="BLOGGER_PHOTO_ID_5419620080895500850" border="0" /></a>We selected our tree and wrapped it in twine. Fidelina told us that it takes about 5-8 years for the tree to be Christmas tree size from a sapling. However, the stump will usually grow two "new" trees which cuts the growth time by 2-3 years.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBn7gZfaJCQjcbOgiSg6fy0WgiYenDMF0cNV1QiXBBeqD5Fe1LsfM0c4uXJV9KGdJQvd8FBh-mwmq0CCgdzYzk3nVw6S-pwSRw8o3o4WSUBQD2xHSCciAKytEHNt3T8SZYNHlhv2BBsg/s1600-h/tn_loading+the+tree.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 279px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBn7gZfaJCQjcbOgiSg6fy0WgiYenDMF0cNV1QiXBBeqD5Fe1LsfM0c4uXJV9KGdJQvd8FBh-mwmq0CCgdzYzk3nVw6S-pwSRw8o3o4WSUBQD2xHSCciAKytEHNt3T8SZYNHlhv2BBsg/s320/tn_loading+the+tree.JPG" alt="" id="BLOGGER_PHOTO_ID_5419623426924262482" border="0" /></a>After bunding up the tree, my husband pulled the tree to the car and we loaded up the family. We took Fidelina back to her home and she gave us a special factura or receipt saying that this was an authorized tree cut.<br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl-zDfREtQDYbHuxycajK5x7dWJaZ1kkRYDzlBY8-4iCbt4PBUzrQA2Y2pkH7_VIIrKkJIuRr19ga-D4ME9Oa6yKYKZSTjMg7Gv87w3qN3R1l1j0y9XCa76gDPSRc5Y0x_nA4mh5AEWs/s1600-h/tn_road+in.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 276px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl-zDfREtQDYbHuxycajK5x7dWJaZ1kkRYDzlBY8-4iCbt4PBUzrQA2Y2pkH7_VIIrKkJIuRr19ga-D4ME9Oa6yKYKZSTjMg7Gv87w3qN3R1l1j0y9XCa76gDPSRc5Y0x_nA4mh5AEWs/s400/tn_road+in.JPG" alt="" id="BLOGGER_PHOTO_ID_5419624964540822498" border="0" /></a>The drive back from the tree field was very picturesque with the drying stacks of hay.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYYQe3P5_EahTE3-JTpOKwl-HrN6capnWIRvm5fiHHw3opNddG1k-qzZu4TlytCn2EjrUFI9BnZ4cMAx-qSlN5MB8rK78wCg0PytbdyP2YaZ6_a-OicK0LqJkTo7ow59QnURLDtfC-uw/s1600-h/tn_christmas+tree.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 275px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYYQe3P5_EahTE3-JTpOKwl-HrN6capnWIRvm5fiHHw3opNddG1k-qzZu4TlytCn2EjrUFI9BnZ4cMAx-qSlN5MB8rK78wCg0PytbdyP2YaZ6_a-OicK0LqJkTo7ow59QnURLDtfC-uw/s320/tn_christmas+tree.JPG" alt="" id="BLOGGER_PHOTO_ID_5419626273345033602" border="0" /></a>Here is our finished product at home at La Villa Bonita. It is a very charming tree. Not your usual Christmas tree. For those of you in southern Mexico City, Cuernavaca or Tepoztlan it is an easy drive to pick out your Christmas tree next year and you will be supporting the local economy as well as a very hard-working and entrepreneurial woman. Fidelina Vazquez Tel: 01(739)393-0267.<br /><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-56349100385296928762009-12-26T06:17:00.001-08:002009-12-26T06:45:08.787-08:00Where am I?Many of you may be wondering where I am! I am still here! I have been traveling very much over the past 5 months on projects with my sponsors, television appearances, and in furtherance of my own telelvision series in the US. All in all, it has been a crazy year but we are all looking forward to a great 2010. I can tell you I am very happy to be home and looking forward as well to receiving guests at La Villa Bonita in January and February. Time to get back to what I do best -- teach my traditional Mexican family dishes to my guests and open windows into the richness of Mexican culture. <br /><br />We had a great response to our sale for Christmas and New Year sale but it was restricted because of very high airfare over the holidays. We did notice, however, a great drop in airfare for January and February from hubs in the US and Canada. Since we are finally home and want you to join us, we extended our <a href="http://www.lavillabonita.com/newsletters/ktlaposada.html">$875 USD off per room sale to January and February dates</a>. It is almost like getting your airfare for free! Escape the cold at LVB this winter!<br /><br />Peace, Love, and Good Food<br /><br />Ana Garcia<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-63973465841271031722009-09-09T06:24:00.001-07:002009-09-09T17:21:30.129-07:00Bringing the Family Together Over the Kitchen Table: Tips on Getting Kids to Appreciate Good Food<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80K_xKbTS78-bSXvUz78mAZc6NBVMuYgT373HVJdKHTcCmmmo27LpJtN2RYaAhB7UaFKd5gF-TSjY2YummXT6hNvGXwQy2IuBtUr5ylBaytIjPuoFtrhbx7x3c3RssARf9WT64lDLgeo/s1600-h/tn_DSC04572.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 290px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80K_xKbTS78-bSXvUz78mAZc6NBVMuYgT373HVJdKHTcCmmmo27LpJtN2RYaAhB7UaFKd5gF-TSjY2YummXT6hNvGXwQy2IuBtUr5ylBaytIjPuoFtrhbx7x3c3RssARf9WT64lDLgeo/s400/tn_DSC04572.JPG" alt="" id="BLOGGER_PHOTO_ID_5379543640565202978" border="0" /></a>One of the things I am proudest of in my short 5 years of "parentdom" is getting my kids at a very early age to appreciate a wide variety of food. I was very proud of my 5 and 1-year-old on a recent family trip to Maine to visit our good friends, Cookie and Tony. As a family, we love eating the best local food or specialty dishes we can find. Of course, in Maine you must have lobster, blueberries, wonderful summer vegetables, and mussels. My kids ate everything with a passion along with harvesting their own mussels and devouring them for dinner.<br /></div><div style="text-align: justify;"><br />I am not a child psychologist, expert or anything of the sort but I have made a few observations along the way that may be helpful. This blog entry is an introduction into what we will explore in upcoming blogs in more detail.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01nzofyOFN5sACfmvYVxI8TA81aRTP_IhpkIuTAmjCaaw_E_tB2d1LoSkSIKAAOFaMRlyBx9fWyut2J6u8C1_gZvSCvYWnL2DaXQsX6wr2bOIZ6wlAzCZAI-TjAgpBcc9VDKjd9_mxWc/s1600-h/tn_mussels.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01nzofyOFN5sACfmvYVxI8TA81aRTP_IhpkIuTAmjCaaw_E_tB2d1LoSkSIKAAOFaMRlyBx9fWyut2J6u8C1_gZvSCvYWnL2DaXQsX6wr2bOIZ6wlAzCZAI-TjAgpBcc9VDKjd9_mxWc/s320/tn_mussels.JPG" alt="" id="BLOGGER_PHOTO_ID_5379555079805449810" border="0" /></a><span style="font-weight: bold; font-style: italic;">1. </span> <span style="font-weight: bold; font-style: italic;">Its Up to You</span>. Parents give signals to their kids all the time. Little facial gestures or unintended messages that you probably don't even notice. Studies have shown that even small babies have incredible facial-recognition ability. Trust me, they are watching you! If you are picky eater as a parent, your kids will be too. If you express disdain about eating a particular food, they will copy you -- especially young children. As a parent, you need to take the lead. If you expose your children to a wide variety of foods at an early age and express your enjoyment in eating something good, your children will pick up on it.<br /><br /><span style="font-weight: bold; font-style: italic;">2. Start Young. </span>Don't limit your child's palate at an early age. Expose them to fresh food. I see a lot of young eaters become picky when they first start on solid foods. I know it is convenient to purchase the supermarket baby food. After a long day of work, it is totally understandable. I have used them myself especially when traveling, but creating your own baby food ,even out of the simplest things, will start them out early on the right path. There is an early window of opportunity to get your kids to have an adventurous palate. In my experience, that age is between 1-3 years old. It is harder to change bad habits once they reach the age of saying "no" randomly and expressing their independence.<br /><br /><span style="font-weight: bold; font-style: italic;">3. No Kids Menu</span>. None of my children eat off the kids menu, but not because I say so. Chicken fingers, hot dogs, pizza or other dummied-down dishes for your kids are convenient pretexts for placating picky eaters but just plain bland. My husband and I have traveled with our 5-year-old since he was very young. When we would go out to a restaurant, Robb and I would order for ourselves and Matias would eat from both of our dishes on his own plate. Now at age 5, he refuses eat off the kid's menu and actually cried when one of our friends ordered from it on his behalf. Kids enjoy good food too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0MREes7gkU1sx9WoWjnBkIxOqIZZ-9IzFiDUnvJyAXylUJyUyNAQkaGqxkf0ltPT9vpET_lL9mKqNCriD2B64JTLaOI54oULM6EFaFOq7gN8HBqT2G-uVsXtcjPSoXmihttg4J2fjzA/s1600-h/tn_matiasputslobsterin.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 221px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0MREes7gkU1sx9WoWjnBkIxOqIZZ-9IzFiDUnvJyAXylUJyUyNAQkaGqxkf0ltPT9vpET_lL9mKqNCriD2B64JTLaOI54oULM6EFaFOq7gN8HBqT2G-uVsXtcjPSoXmihttg4J2fjzA/s320/tn_matiasputslobsterin.JPG" alt="" id="BLOGGER_PHOTO_ID_5379547431717383346" border="0" /></a><span style="font-weight: bold; font-style: italic;">4. Cook with Them. </span> Kids love to cook and they will appreciate the effort of preparing food if they have participated in making it themselves. My eldest loves to claim that he is "a good cooker." Giving kids the opportunity to cook with you is an easy way to get them motivated to eat well and appreciate the effort. Finding small tasks and developing knife skills will give them the ability to actually help. The Montessori system in school helps a lot! This is my eldest helping Tony put the lobsters in the pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUiq78H2lECmXQAmRDeKAkQr_ie6au1dCx4OMM-IZPETgqnxXq1hzUKEZ6ucv5qQ5dmzbNvhA0rwEk_RhCdoBuLXhtEkEBv51pVX6prSBiF6fxiCfBRqIlfrIqKCkgcR9NnzqNKaCRcg/s1600-h/tn_DSC04835.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUiq78H2lECmXQAmRDeKAkQr_ie6au1dCx4OMM-IZPETgqnxXq1hzUKEZ6ucv5qQ5dmzbNvhA0rwEk_RhCdoBuLXhtEkEBv51pVX6prSBiF6fxiCfBRqIlfrIqKCkgcR9NnzqNKaCRcg/s320/tn_DSC04835.JPG" alt="" id="BLOGGER_PHOTO_ID_5379547763781391346" border="0" /></a><span style="font-weight: bold; font-style: italic;">5. Show Them The Source.</span><span style="font-weight: bold; font-style: italic;"> </span>This is one of the most important elements. Kids need to understand that food doesn't naturally come in shrink-wrapped plastic. Showing children where vegetables and fruit actually come from with the local grower is a great way to introduce them to the concept. It is fun for kids to pick their own produce in the summer or better yet when you have a little garden in your back yard. When we were in Maine, we went to the Lobster pound to see how they are harvested. As well, we waded into the mud to gather our own mussels. Both kids loved getting muddy, trying to find the right-sized mussels. It gave them context to what they were eating and a great story to tell.<br /><br /><span style="font-weight: bold; font-style: italic;">6. Appreciate Where You Are.</span> We try to go on a family vacation every summer and eating locally is one of our favorite things. Getting the best of where you are is important, not only to appreciate the joys of traveling, but to expanding your child's palate. Don't just plan what tourist sites you are going to see, talk about what you are going to eat long before you get to your destination. My son was talking about the mussels, one of his favorites, long before we arrived in Maine. He enjoyed his meal even more after he harvest, cleaned and helped prepare them.<br /><div style="text-align: center;"><br /></div>Coming up! The recipe that we enjoyed in Maine -- Lobster Enchiladas with Pipian (Mole Verde). It was so GOOOOOD! Picture below.<br /><br />As always . . . Peace, Love and Good Food.<br /><br />Chef Ana<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkx3I3ioWe3TwBfDT53qRcbJHpqWZUNEdZQxsBwuUgGHY63GIhnL4_zbreZ_iX5n2oRFEbXHEVRc2AMqd_FHzXYul7DQmmHtShEQo9glDIJUh0osgoG2qmeINMWZ0yylLFKEmZwiK8HI/s1600-h/tn_lobsterenchiladas.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkx3I3ioWe3TwBfDT53qRcbJHpqWZUNEdZQxsBwuUgGHY63GIhnL4_zbreZ_iX5n2oRFEbXHEVRc2AMqd_FHzXYul7DQmmHtShEQo9glDIJUh0osgoG2qmeINMWZ0yylLFKEmZwiK8HI/s320/tn_lobsterenchiladas.JPG" alt="" id="BLOGGER_PHOTO_ID_5379551262049551842" border="0" /></a></div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com2tag:blogger.com,1999:blog-3728292116926732301.post-39334796106061070332009-07-24T10:17:00.000-07:002009-07-24T10:33:13.952-07:00Kids and Cooking, Kids for Free at La Villa Bonita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCeLI_VQ2jqxRGfqLEbypsBqIzyGYh1wPKpG7tNyGHuvJJ5Io5e9RCNPSCZkU3NmJkuZRpwsWcv0vNIYaqDDowI0EoawI3yAHzJ3sW9baO1trVYXbStBnRrtYZo_mHtu2KwkkeK_hBOc/s1600-h/anarobbmat1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCeLI_VQ2jqxRGfqLEbypsBqIzyGYh1wPKpG7tNyGHuvJJ5Io5e9RCNPSCZkU3NmJkuZRpwsWcv0vNIYaqDDowI0EoawI3yAHzJ3sW9baO1trVYXbStBnRrtYZo_mHtu2KwkkeK_hBOc/s320/anarobbmat1.png" alt="" id="BLOGGER_PHOTO_ID_5362080791286491842" border="0" /></a><br />Coming Very Soon! My favorite topic: Kids and Cooking. This series of blog entries is very close to my heart. I firmly believe that if kids are introduced to the kitchen early, it can actually bring the family closer together and give them a great appreciation not only for food but where it comes from. No more chicken fingers, hot dogs or horrible children's menu. They won't want it!<br /><br />To intoduce this new series to our blog, La Villa Bonita is offering an incredible opportunity. August has been declared a Family Month at La Villa Bonita. KIDS JOIN US FOR FREE FOR SELECT AUGUST DATES! <a href="http://www.lavillabonita.com/newsletters/familysale.html">Click for more information</a>. Lets have fun as a family this August!<br /><br />More to come!<br /><br />Peace, Love, and Good Food,<br /><br />Chef Ana<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-8992924890091313852009-07-16T07:04:00.000-07:002009-07-16T09:08:41.308-07:00Mexico Meets Colombia: Guajillo Chicken Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFlVVyCaqTMORbfeBPq7PARzLHV7jGhaHY2SHnsC_GGByBlKgiOAIEprCn38894989hx4D-TFn2qNaoBbvG4dblNx-I2H9SNytJhon9e3GAe6OjIrIzzrTWpOl8Px1cOEHWdd4BLn1rs/s1600-h/tn_DSC04326.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFlVVyCaqTMORbfeBPq7PARzLHV7jGhaHY2SHnsC_GGByBlKgiOAIEprCn38894989hx4D-TFn2qNaoBbvG4dblNx-I2H9SNytJhon9e3GAe6OjIrIzzrTWpOl8Px1cOEHWdd4BLn1rs/s320/tn_DSC04326.JPG" alt="" id="BLOGGER_PHOTO_ID_5359087881084528626" border="0" /></a><br />Okay, todays recipe may make no sense unless I give a little context. I am close to signing an agreement with a major cookware manufacturer in the US market. We met with them last week and saw their current products which have primarily focused on the carribean hispanic market in the US. The gave me a sample of their products to take home and use in relation to the type of cooking that I do. One of these pots is called a <span style="font-style: italic;">caldero</span>.<br /><br />The <span style="font-style: italic;">caldero</span> is a traditional Colombian pot close to a dutch oven that is great for rice dishes and stews. A <span style="font-style: italic;">sancocho,</span> which is one of the national dishes of Colombia, can be made in this type of dish<span style="font-style: italic;"></span>. It is made of thick cast aluminium but it is very light. This dish in Mexico we would call a <span style="font-style: italic;">budinera</span> and use for something totally different -- a <span style="font-style: italic;">budin</span> or custard in English.<br /><br />So, I took on of the big calderos and decided to create a new recipe for our family lunch - Guajillo Chicken Stew. I have to admit it turned out great. I love stews even in the summer. It is great comfort food as I grew up with lots of rustic stews that we would have for a simple lunch. So, LETS PLAY WITH OUR FOOD!<br /><br />Click for the recipe in PDF (Adobe) format. <a href="http://www.lavillabonita.com/newsletters/guajillochickenstew.pdf">Ana's Guajillo Chicken Stew.<br /></a><br />Peace, love and good food,<br /><br />Chef Ana<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com4tag:blogger.com,1999:blog-3728292116926732301.post-4201845980138189962009-07-04T11:49:00.001-07:002009-07-04T12:02:11.613-07:00Happy 4th of July from La Villa Bonita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFaaBTgMMskGm58WQHPq6dRaUQ-buwy-J0Yf4go9caaLKDqXWNumgsykbgRIACEY-CKW0LDtiYFQwnexgV6PjYxLIIacg7gUrVFgKqTocT_o_837TDyI2iPBcfF638D5YoopFSdmgWrg/s1600-h/tn_DSC04300.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFaaBTgMMskGm58WQHPq6dRaUQ-buwy-J0Yf4go9caaLKDqXWNumgsykbgRIACEY-CKW0LDtiYFQwnexgV6PjYxLIIacg7gUrVFgKqTocT_o_837TDyI2iPBcfF638D5YoopFSdmgWrg/s320/tn_DSC04300.JPG" alt="" id="BLOGGER_PHOTO_ID_5354682003057079490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jVnrTJwocSGszNUFCg2uEn1NS8JsW_PuUMc5RlkfwVp8RMbkr4scRLyXeLtpmdme7H4AWsiWdT4lnprjQPIn3GUwf00HsZnL7gX8tmqw_PcokRD4yhuKLCagxxXH6AaQg30x-awhQn8/s1600-h/DSC04296.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jVnrTJwocSGszNUFCg2uEn1NS8JsW_PuUMc5RlkfwVp8RMbkr4scRLyXeLtpmdme7H4AWsiWdT4lnprjQPIn3GUwf00HsZnL7gX8tmqw_PcokRD4yhuKLCagxxXH6AaQg30x-awhQn8/s320/DSC04296.JPG" alt="" id="BLOGGER_PHOTO_ID_5354681665428177106" border="0" /></a><br /><div style="text-align: justify;">My son said that I could get a temporary "green card" to celebrate the 4th of July if I made a cake with him for a party we are attending. We made a vanilla chiffon cake with a layer of lemon curd plucked from our trees, raspberries and blueberries for the stars and stripes and a whipping cream icing.<br /><br />More coming up soon on kids and cooking!<br /><br />Peace, love and good food!<br /></div><br />Chef Ana<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com2tag:blogger.com,1999:blog-3728292116926732301.post-27174864073947069912009-06-09T07:35:00.000-07:002009-06-09T12:27:02.989-07:00Best Ceviche Ever (with Recipe)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhB26FGf5JpLd0q73vzKA39lkvH3zRLUpF-aX5jTqlm-NbxevWNdvFV5Bhnn9FTNoUgzm5Y70cYXgeO8Mjh6woAt57t-XdjG_sIB2vSw5IvBokmeP7WvftoLuV7ZPxR-btcPz-2ekxBQ/s1600-h/tn_DSC04199.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhB26FGf5JpLd0q73vzKA39lkvH3zRLUpF-aX5jTqlm-NbxevWNdvFV5Bhnn9FTNoUgzm5Y70cYXgeO8Mjh6woAt57t-XdjG_sIB2vSw5IvBokmeP7WvftoLuV7ZPxR-btcPz-2ekxBQ/s400/tn_DSC04199.JPG" alt="" id="BLOGGER_PHOTO_ID_5345373549095063266" border="0" /></a><br /><div style="text-align: justify;">Last week we decided to take a break and visit some friends in Puerto Escondido. It is very easy trip from Mexico City with a short one hour flight. On the other hand, it is a 13-15 hour drive in car. With a one and four-year-old, that option was quickly discarded. We have been to <span style="font-style: italic;">Puerto</span> before so this time instead of just enjoying the immediate surroundings we fished, surfed, dined, and enjoyed the town a little more.<br /><br />My 4-year-old went with my husband and our hosts on an early morning fishing trip which netted great results: a 90 lb. Sailfish and two Mahi-Mahi or <span style="font-style: italic;">Dorados</span> as t<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC68R1asnUIQpwd0Vz3Wdi8zG0iHzhBt2TH7aHCElOt1i5SQf-zlF_Ce9ETqziKL4AScOGwg1xqoFrQqn0qsa2wEiXT6ffT7LZl40n9UmgOlxPDL4_Chjkd9hLC-u7BHNGfIXu0FFIiZQ/s1600-h/tn_DSC03936.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC68R1asnUIQpwd0Vz3Wdi8zG0iHzhBt2TH7aHCElOt1i5SQf-zlF_Ce9ETqziKL4AScOGwg1xqoFrQqn0qsa2wEiXT6ffT7LZl40n9UmgOlxPDL4_Chjkd9hLC-u7BHNGfIXu0FFIiZQ/s200/tn_DSC03936.JPG" alt="" id="BLOGGER_PHOTO_ID_5345389083353949090" border="0" /></a>hey are called here in Mexico. Upon the return to shore, the local fish mongers prepared the fish right on the beach. I had the Sailfish prepared like thick salmon steaks and the Mahi-Mahi filleted. Immediately upon their arrival at the house, I decided to make a very simple <span style="font-style: italic;">ceviche</span> with some of the Mahi-Mahi. I chose a simple <span style="font-style: italic;">ceviche</span> because when you have fresh fish like this you want to taste it as much as possible and enjoy the great texture. This <span style="font-style: italic;">ceviche</span> was one of the best I have ever had and the right-out-of-the-sea freshness made all the difference. Wow!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFPksnjLf6Xy_9-PF2jtT4LTDi8V37pf33JT9hh1qnmheqOGSW_njF-WcULMrMr5hlfPpoIUgmivplIFa-qOXH_Pn1e8vayYrgQk2BgscIb5pcxNdDef3TQrSwbiqSHQ3r06KHx8Y_Y4/s1600-h/tn_DSC04163.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFPksnjLf6Xy_9-PF2jtT4LTDi8V37pf33JT9hh1qnmheqOGSW_njF-WcULMrMr5hlfPpoIUgmivplIFa-qOXH_Pn1e8vayYrgQk2BgscIb5pcxNdDef3TQrSwbiqSHQ3r06KHx8Y_Y4/s200/tn_DSC04163.JPG" alt="" id="BLOGGER_PHOTO_ID_5345375266944410594" border="0" /></a>I took the Mahi-Mahi fillets and cut them into 1/2 inch cubes. This is important for a couple of reasons - first the fish needs to physically stand up to the lime. If you cut the fish too thin, the fish will disintegrate into a mushy mess. This is especially true with fish that is not very fresh. Second, you want to enjoy the full flavor of a fresh fish. Keeping it in cubes maintains the flavor in every bite as the lime doesn't totally penetrate the fish. It is very popular in restaurants these days to have exotic <span style="font-style: italic;">ceviches</span> with lots of extra or non-traditional ingredients which overtake the subtle flavor of fresh fish (it may also be a sign that you are not having fresh fish). When you have fresh fish, keep it simple. Don't over complicate the delicate flavor. Everything else should take a back seat.<br /><br />Okay, here comes my personal pet peeve -- throw away those funny plastic lime concentrate bottles. I know they are there . . . in the back of your refrigerator. . . mocking me. Only use fresh-squeezed citrus as noted in the recipe. In fact, I don't know when lime concentrate is ever needed in recipes. For this recipe, it is important for the acid in the lime to work as it should in "cooking" the fish. Concentrate just doesn't do the job very well. Additionally, I prefer the smaller or mid-sized limes. We don't have those big thick rind limes that you find in the States. I am sure they will work fine if you can't find the smaller ones.<br /><br />Is your mouth watering yet? Anyone up for a Mexican Coastal Cooking Week in Puerto Escondido? Red Snapper a la Veracruzana, local Rock Lobster in Pipian, Grilled Chile Encrusted Shrimp? Let me know and we will make it happen!<br /><br />Here is the link to the <a href="http://www.lavillabonita.com/newsletters/ceviche.pdf">PDF file for the complete recipe</a>. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrQtvYGXOi0grh6SOwFqryrSbupHZaKHQsUTx2x7BtjODS1O09v7oNyLze2HbfeDLxYpb-S24xbp56KLSlttwqd4CRmiWF4i-laM0udQSR3MPj8J1-bOkuJA0Yl3qMEYsUOIO0_PYwCs/s1600-h/tn_DSC04162.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrQtvYGXOi0grh6SOwFqryrSbupHZaKHQsUTx2x7BtjODS1O09v7oNyLze2HbfeDLxYpb-S24xbp56KLSlttwqd4CRmiWF4i-laM0udQSR3MPj8J1-bOkuJA0Yl3qMEYsUOIO0_PYwCs/s200/tn_DSC04162.JPG" alt="" id="BLOGGER_PHOTO_ID_5345374256032788626" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />As always . . . Peace, Love, and Good Food!<br />Chef Ana<br /><br /><br /><br /></div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-48011500879838504382009-05-18T11:51:00.000-07:002009-05-22T12:12:52.949-07:00Biggest Discount Ever at La Villa Bonita this Summer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.lavillabonita.com/packages-prices/packages-prices.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEFzYBNmvFcwy73127NwzOalNqMmA9eHfeK-4JCrE-rjK-cEuo-dXcfkmUqnlk4NN4rbmBYLLBYrlEHmxDLIL4MdjAtY8hyphenhyphenOTVyiO9bgmJwrLi0yJqNrSb_pu4Lijcr9INxXwc9U2JJI/s400/tn_summersale.jpg" alt="" id="BLOGGER_PHOTO_ID_5338727398841266226" border="0" /></a><br /><div style="text-align: justify;">Have you wanted to come to La Villa Bonita but couldn't quite find it in your budget? Your ship has come in. Now is your time. Pack your bags. Join us this summer! An offer like this will not be repeated.<br /><br />Respected travel experts like <a href="http://www.lavillabonita.com/bigdiscount/bigdiscount.html">Peter Greenberg</a> are telling travelers that now is the time to travel to Mexico as hotels have a lot of space and are offering big discounts. As well, the timid and uninformed traveler will stay at home making you an even more desired and honored guest! You will be appreciated! La Villa Bonita is no exception.<br /><br />Summer is a great time to join us at La Villa Bonita. Why? Because it is one of the most temperate seasons of the year. Crazy isn't it? Everyone thinks Mexico has to be hot during the summer. April and the beginning of May are our hottest months of the year in this part of central Mexico. Then cooling rains begin at night in mid-May to make the temperature very enjoyable. The rains start at about 10 at night making for wonderful sleeping weather and the sun comes out during the day keeping it cool but not humid. As the summer progresses, the gardens and mountains become vibrant green with numerous waterfalls emanating from springs in the surrounding mountains.<br /><br />Ten years ago when we started the culinary vacation packages, we based them on my Iowan mother-in-law's desire to travel and actually learn about a culture instead of vegetating on the beach at some big box hotel. As many of you know, I married an Iowan and I appreciate the well-educated and well-traveled "gentleman farmers" (wink, wink). Phyllis is an incredible person! If you would like to meet her as well as other guests join us from June 21-28. It will be a very special week and we will have some fun "extras."<br /><br />As well, we have plenty of room for other dates this summer in June, July and August. If you cannot join us for the big sale this summer, you can still get a great discount but you need to make your reservation for post-August dates by May 28, 2009. You will receive a 20% discount but you have to act fast (click on the picture for full details). As usual, the informed person always gets the best deal!<br /><br />We hope to see you this summer.<br /><br />Peace, Love, and Good Food<br />Chef Ana<br /></div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com2tag:blogger.com,1999:blog-3728292116926732301.post-20005631786392821372009-05-11T09:43:00.000-07:002009-05-11T12:04:30.359-07:00Chef Ana's Top Ten Reasons to Love Tepoztlan<ol><li>Tepoztecos do not support chain restaurants. Local produ<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAu8e-jJCyocEXZKI_YAUDQw60UQGFVJcB75i0U1nAXWA1sF8XHA4yo0wq2F-49FpbJt3g8SFkMm8n_ABteAiEVoqEmOFj9hgpXC0Ru7Cqd4KKqZTWIl-Hl74jfWObpVMOGc32RjvD13s/s1600-h/Ana+Robb+Matias+in+Market.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAu8e-jJCyocEXZKI_YAUDQw60UQGFVJcB75i0U1nAXWA1sF8XHA4yo0wq2F-49FpbJt3g8SFkMm8n_ABteAiEVoqEmOFj9hgpXC0Ru7Cqd4KKqZTWIl-Hl74jfWObpVMOGc32RjvD13s/s200/Ana+Robb+Matias+in+Market.JPG" alt="" id="BLOGGER_PHOTO_ID_5334638115883809522" border="0" /></a>cers and restaurants rule!</li><li style="font-weight: bold;">NO SWINE FLU HERE. YES, I INTENTIONALLY PUT THAT ALL IN CAPS. I AM TEXTUALLY YELLING!</li><li>Tepoztecos are subsistence farmers who live comfortably and are very happy people. Stubborn, but happy. It is amazing what you can do with corn, chiles, beans, tomatoes and squash.</li><li>No rat race. Whether for better or worse, Tepoztecos work until they have "enough," . . . then they go home and plan their next party. The social nature of your profession is almost more important than earning money. When I wanted to buy all of the masa for an event from the masa lady, she told me <span style="font-style: italic;">"If you buy everything, what the hell am I going to do for the rest of the day?"</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMq0sEIC_1M9TsmQ5mz8JrF_Qtmv8GJe5MWc-FkoQDDM7wYWR67gjXYUQNfxRj8Ezbpf1iWoV69BfGuPA4MHtPbQqksgciTSzQtCY3o2nImTblVMKMea-9bOeLP8BLmFadt4tc7R_W9I/s1600-h/barney+in+sombrero.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMq0sEIC_1M9TsmQ5mz8JrF_Qtmv8GJe5MWc-FkoQDDM7wYWR67gjXYUQNfxRj8Ezbpf1iWoV69BfGuPA4MHtPbQqksgciTSzQtCY3o2nImTblVMKMea-9bOeLP8BLmFadt4tc7R_W9I/s200/barney+in+sombrero.png" alt="" id="BLOGGER_PHOTO_ID_5334633606852402274" border="0" /></a></li><li>Local traffic police remind me of a strange Mexican version of Andy Griffith's Mayberry (yes, I have seen this show, there is one officer that actually looks like Barney Fife. My Photoshop abilities officially suck).</li><li>Excessive amount of fireworks for every festive event (not to be confused with bullets, only Barney has them in town and he drops them a lot)</li><li>Did I mention we have a lot of parties here? No one can stop a Tepozteco party, quinceañera, birthday, birth and death of historical figures, beginning and end of wars, every saint, every chapel, every day, party, party, party! Nothing stopped here over the past few weeks, not even for a moment.</li><li>In two seconds, you know everyone -- La Casa Azul cheese house, Don Sergio the strawberry man, Doña Toña the butcher, the flower ladies from Tetela del Volcan, your <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpIQr4fO6HytcqI_xFeoxm45X-tK6QBDrWrQxPocTaP0M3wZGOkNReSfzI4O2KVWiFamuz_G1Tf1or_3dUfa1Fn3Q-P6M9cr0QPAuuVdRe9Xnk4oRzXj98-TS9D0W_xtZE4HPn2BkzTo/s1600-h/DSC02501.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 162px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpIQr4fO6HytcqI_xFeoxm45X-tK6QBDrWrQxPocTaP0M3wZGOkNReSfzI4O2KVWiFamuz_G1Tf1or_3dUfa1Fn3Q-P6M9cr0QPAuuVdRe9Xnk4oRzXj98-TS9D0W_xtZE4HPn2BkzTo/s200/DSC02501.JPG" alt="" id="BLOGGER_PHOTO_ID_5334641104114748626" border="0" /></a>favorite quesadilla stand, the tortilla and masa mill, the traffic cop, the mayor. They will know you long before you know them.</li><li>Absolutely courteous traffic. Did you read this one, Chilangos? Read and repeat, please. You are expected to let the other party go through on the narrow cobblestone streets. It is not only appreciated but you will receive the universal dictator's wave in return. <br /></li><li>Don't Screw with Tradition -- not only are you are expected to yield to any procession, celebration, or party going on, you are expected to participate. Party on, Wayne! Party on.<br /></li></ol><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-65010373693633424112009-04-20T10:40:00.000-07:002009-04-20T11:32:28.459-07:00Filming Day Two -- Now we are COOKING!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8EY1kwuYUCK0VihQLMEkDGhs4LKqKkB_KZ1TQdGXM5mjrQ2oR7jFxI40FFxq504IJ4vZ48djkZ-6Nfxq66qrVahKbIgUFaLKpFZtJpG1xLbVNNEIO3OJGBdeqFg2kB4xt2efaiRyR58/s1600-h/tn_DSC03728.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 346px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8EY1kwuYUCK0VihQLMEkDGhs4LKqKkB_KZ1TQdGXM5mjrQ2oR7jFxI40FFxq504IJ4vZ48djkZ-6Nfxq66qrVahKbIgUFaLKpFZtJpG1xLbVNNEIO3OJGBdeqFg2kB4xt2efaiRyR58/s400/tn_DSC03728.JPG" alt="" id="BLOGGER_PHOTO_ID_5326840443750945314" border="0" /></a>Okay, now we are COOKING! My guests are here, we are having a great time and we are knocking it OUT OF THE BOX! Went to the market today with guests and crew to purchase ingredients for <span style="font-style: italic;">pollo pibil</span> with banana leaves. We also went to the molina or mill for the masa we are going to use for our tortillas from corn grown right here in Tepoztlan. Will offer the recipe soon for those who want to try it. Hope you enjoy the behind-the-scenes pictures.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4Jp7WtIS-EbKjwVN0lkkefAM274jmBqWnro3I-1zrJEa6HjPpmWdR7p9PsejWK3DxuRSLoZhxBvblNnkDbD_SqqA8QBa5DCGmcT7Jxlu4PkUm0d6odzTn7swqHbfsiLzPpzSgY_6rC8/s1600-h/tn_DSC03707.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4Jp7WtIS-EbKjwVN0lkkefAM274jmBqWnro3I-1zrJEa6HjPpmWdR7p9PsejWK3DxuRSLoZhxBvblNnkDbD_SqqA8QBa5DCGmcT7Jxlu4PkUm0d6odzTn7swqHbfsiLzPpzSgY_6rC8/s200/tn_DSC03707.JPG" alt="" id="BLOGGER_PHOTO_ID_5326840816557252962" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_fO9S_ATb2muIcWeSKVlXZ8S59OTQxMNmu1d5XctfPThqtoTEHgM-xzKLOWacSWQMxEDkr1iJOLVdLRqQVLd812x69mRJITGD0aNiM4WVVabfCBTHq92N3IMSYTDOpeKA9mQG27HAy8/s1600-h/tn_DSC03714.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_fO9S_ATb2muIcWeSKVlXZ8S59OTQxMNmu1d5XctfPThqtoTEHgM-xzKLOWacSWQMxEDkr1iJOLVdLRqQVLd812x69mRJITGD0aNiM4WVVabfCBTHq92N3IMSYTDOpeKA9mQG27HAy8/s200/tn_DSC03714.JPG" alt="" id="BLOGGER_PHOTO_ID_5326842165274982722" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk2eS907dHm2x5v_O1LmFmcL4xDjpZw_n4AqCrl35BmeQeidvZQAYl6lQie6ot0tOLi_BDxO1_quA2w3uqrfZ0Uisk8KYrjewShKH9LWZU3e2F05z7f8XDI3ww9_rLGW5Q9N4FZ6nLpU/s1600-h/tn_DSC03733.JPG"><img style="cursor: pointer; width: 200px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk2eS907dHm2x5v_O1LmFmcL4xDjpZw_n4AqCrl35BmeQeidvZQAYl6lQie6ot0tOLi_BDxO1_quA2w3uqrfZ0Uisk8KYrjewShKH9LWZU3e2F05z7f8XDI3ww9_rLGW5Q9N4FZ6nLpU/s200/tn_DSC03733.JPG" alt="" id="BLOGGER_PHOTO_ID_5326842688800879634" border="0" /></a><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-40150522387147896502009-04-19T12:52:00.001-07:002009-04-19T13:20:05.634-07:00Filming Starts for Series Trailer!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO_UNd4kaLzLGCFLoa202hbhQKbLr86Smm_WDctKmx7_LfRcieB3OBmjOlUkqbHDAs4TeSRdxQRUTpseucH0eZ71CNA6VD1Ka3dVwmrJzy1XJHoyf6MHk0gqRwGay_X1Xun-3KHx09Gc/s1600-h/tn_DSC03682.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO_UNd4kaLzLGCFLoa202hbhQKbLr86Smm_WDctKmx7_LfRcieB3OBmjOlUkqbHDAs4TeSRdxQRUTpseucH0eZ71CNA6VD1Ka3dVwmrJzy1XJHoyf6MHk0gqRwGay_X1Xun-3KHx09Gc/s400/tn_DSC03682.JPG" alt="" id="BLOGGER_PHOTO_ID_5326498014612167010" border="0" /></a><br />I am quickly posting some pictures today of the filming. So far we have filmed picking out ingredients in the Tepoztlan market, interviews with Robb and me, and we are just starting to film a cooking sequence at LVB. Trying to get a lot done before the guests arrive later this afternoon. Then I am cooking a gourmet meal for 9 on the terrace this evening! Whew. Hope you enjoy the pics. Will post more as the week goes along. Follow me on twitter at http://www.twitter.com/chefana<br /><div style="text-align: left;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbKgzQLW3uP_Yy_HeUMSl9rkhyJ1aY3AaXwgDzz2h3P7gzPq8PW7MmyBG8QCSA_Zfik8xEKc_JmxrT6qBd6PZj9Ib2Ac6MC-x1HpqKpVLrgyCFPJ8MMWnRkQpbD3dmTXsIH9DZtxgmFo/s1600-h/tn_DSC03685.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbKgzQLW3uP_Yy_HeUMSl9rkhyJ1aY3AaXwgDzz2h3P7gzPq8PW7MmyBG8QCSA_Zfik8xEKc_JmxrT6qBd6PZj9Ib2Ac6MC-x1HpqKpVLrgyCFPJ8MMWnRkQpbD3dmTXsIH9DZtxgmFo/s200/tn_DSC03685.JPG" alt="" id="BLOGGER_PHOTO_ID_5326498811903607282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LpEslAd27Ncuhyphenhyphen71oUhVPL262VMdxPQr1nxSQc9k8jbMamcGKRK3YxhP2_Fh2ZH_PZ5DG-qO1ndf7kg2J5gYtGz8QO3OEfGpsBewg6BZP2cfhvNVRjeWBeDdmHXhtrK-6_nKw8pVado/s1600-h/tn_DSC03679.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LpEslAd27Ncuhyphenhyphen71oUhVPL262VMdxPQr1nxSQc9k8jbMamcGKRK3YxhP2_Fh2ZH_PZ5DG-qO1ndf7kg2J5gYtGz8QO3OEfGpsBewg6BZP2cfhvNVRjeWBeDdmHXhtrK-6_nKw8pVado/s200/tn_DSC03679.JPG" alt="" id="BLOGGER_PHOTO_ID_5326498594162147938" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Zf-4zLl52YvCQs6s0q7fvD2XZr1xGXYujKhQ30bjdnzLDEFGu4kts2s651O_aXoGBhnGSTaWnAs5mSFTJTiGNlxfIaFcqXIOrFE4fIcwM5lLFhx0qubHUm9JuZjY6b9xtxUS1mfqd58/s1600-h/tn_DSC03668.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Zf-4zLl52YvCQs6s0q7fvD2XZr1xGXYujKhQ30bjdnzLDEFGu4kts2s651O_aXoGBhnGSTaWnAs5mSFTJTiGNlxfIaFcqXIOrFE4fIcwM5lLFhx0qubHUm9JuZjY6b9xtxUS1mfqd58/s200/tn_DSC03668.JPG" alt="" id="BLOGGER_PHOTO_ID_5326498367939626194" border="0" /></a></div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com2tag:blogger.com,1999:blog-3728292116926732301.post-2842251181566588602009-04-14T07:47:00.000-07:002009-04-14T10:06:16.687-07:00Television Series -- Next Steps<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2GaUjQi5-aZ2jKRYaR7e-LkLKzXrgChDqGEcqsiKWKdS7hof1woDNc6hFe0pIiBEOGLKi9A8mk5yEq0_2o_Mgly1Ug-YuKR0VSIgGVr0QIJd9f69KulZ0Fq9q0WQZh0mAmfjO6x5FqQ/s1600-h/tn_DSC_0533.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2GaUjQi5-aZ2jKRYaR7e-LkLKzXrgChDqGEcqsiKWKdS7hof1woDNc6hFe0pIiBEOGLKi9A8mk5yEq0_2o_Mgly1Ug-YuKR0VSIgGVr0QIJd9f69KulZ0Fq9q0WQZh0mAmfjO6x5FqQ/s200/tn_DSC_0533.jpg" alt="" id="BLOGGER_PHOTO_ID_5324588746542401442" border="0" /></a>I have received a lot of questions about the television series this week. Last week, I signed an agreement with a division of Warner Bros. called the Wolper Organization for the development of my television series. Here is the link to the press release:<br /><a href="http://tinyurl.com/WarnerBros-Ana">http://tinyurl.com/WarnerBros-Ana</a>. <br /><br />Basically what we are doing is developing the show concept, filming the trailer, and then the Wolper Organization through Warner Bros. Television will negotiate a home on major networks or cable. The first question that I am asked is whether this will be on the WB channel because it is being produced by Warner Bros. and the answer is most likely no. The WB and Warner Bros. Television are two separate divisions. Warner Bros. Television produces series for many of the major networks such as NBC, CBS, ABC, Fox, Food Network, Discovery, Travel Channel among many others. I am sure you have seen the Warner Bros. logo at the end of shows such as Heroes on NBC for example. That means that Warner Bros. produced the series and sold it to NBC. The job of the Wolper Organization is to find the right home for the series . . .but we are getting way ahead of ourselves!<br /><br />First, we are going to shoot a trailer towards the end of this week and the beginning of next week on location at La Villa Bonita (www.lavillabonita.com) with 3 of our actual guests (God bless them!) and myself. In attendance as well will be Mark Wolper, the head of the Wolper Organization, our PR agent Karen Sperling, and a journalist and author, Karen Leland, who writes for the Huffington Post as well as major newspapers in the U.S. Quite the crowd! Need to get back to work! Lots to do! Follow me on twitter during the filming <a href="http://twitter.com/chefana">@chefana</a>.<br /><br />It is going to be fun!!<br /><br />Peace, Love, and Good Filming<br />Chef Ana<br /></div><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-14147561010459677632009-03-23T11:43:00.001-07:002009-03-23T13:42:39.945-07:00Safety in Tepoztlan and La Villa Bonita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9e35DzHO-vchIZUrsVwxRROqBFXFGHagcvbfIdNL3Kqup-pLq61JfhyphenhyphenCFpNym6adS3HQM3VHxJ9l4LIWGM9gzaW2nxqIspNM9N3-hG5h1jj4f6BF_7npu5zKbeTyLzGg7T5qffG3ZPc/s1600-h/tn_Ana+Robb+Matias+8.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9e35DzHO-vchIZUrsVwxRROqBFXFGHagcvbfIdNL3Kqup-pLq61JfhyphenhyphenCFpNym6adS3HQM3VHxJ9l4LIWGM9gzaW2nxqIspNM9N3-hG5h1jj4f6BF_7npu5zKbeTyLzGg7T5qffG3ZPc/s200/tn_Ana+Robb+Matias+8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5316476544003790338" /></a>I am frustrated today. Many of our guests over the past month have been seeing very sensational reports about violence along the border. They call us up and ask how things are going, making it sound like we are under siege. I say that things are here as they have been for decades -- lots of corn, fireworks, and nice 80 degree weather. <br /><br />This truly is one of the safest places in the world. In all of my travels, there is nothing that compares to the sense of family, honest hard work, and preservation of traditions as in Tepoztlan. Our guests understand this after only a few moments in our little village. Many guests apologize to us at the end of their stay for bringing up the subject (which is totally unnecessary after seeing some of the media coverage with my own eyes!). My issue is how do I express that to my potential guests and other visitors to my country. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OU63BfImuN_-JtYfkgPzqcGjIlfeLpJiaQU-fT03yol6kiA7c6HBu4O5vIGJCIcLlGEIQEO9L8Y0ybGLkjApXjengGCogDmnR6W-mLTN8W_VbTZgsJS7LdRVHc_3lBJ4WA2X1Lyt91A/s1600-h/tn_The_mosaic_archway.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OU63BfImuN_-JtYfkgPzqcGjIlfeLpJiaQU-fT03yol6kiA7c6HBu4O5vIGJCIcLlGEIQEO9L8Y0ybGLkjApXjengGCogDmnR6W-mLTN8W_VbTZgsJS7LdRVHc_3lBJ4WA2X1Lyt91A/s200/tn_The_mosaic_archway.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5316476753885716754" /></a>First of all, Tepoztlan is far, far away from the U.S. border where almost all of these incidents are based (about a 15 hour drive to be exact). Tepoztlan is a tiny community made up of small scale subsistence farmers of beans, corn and squash. They appreciate tourists but don't change their traditions for <span style="font-style:italic;">anyone</span>, which is one of the reasons we moved here! It is one of the most safe and efficiently self-policed societies I have ever seen. Even though we have our cadre of local police officers that everyone says "hello" to on the street, everyone in this town knows who you are and what your business is whether you like it or not. It truly is like stepping back to a simpler place in time. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcYWYKrvfy8mp7PxL9djJVNM_FqhVLgvfD4v8em35JhHyuF-KkRo05OryfEVDSXCyKtJkph-wRDFrRJZx9UIYgs0Wu0Ki-omp4EFSq42ORozPnz2RN2O1EMw9d7Sjkj6XBBHbEe_nWFQ/s1600-h/tn_DSC03555.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcYWYKrvfy8mp7PxL9djJVNM_FqhVLgvfD4v8em35JhHyuF-KkRo05OryfEVDSXCyKtJkph-wRDFrRJZx9UIYgs0Wu0Ki-omp4EFSq42ORozPnz2RN2O1EMw9d7Sjkj6XBBHbEe_nWFQ/s200/tn_DSC03555.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5316477244514142914" /></a>Secondly, I am asking former guests to convey their experiences about being at La Villa Bonita and in Tepoztlan in general. If someone has never been here, how can we better express what the environment is like than through the eyes of our guests. Over the next few weeks, I will be forwarding the comments of our guests.<br /><br />Thirdly, I will be starting a grass-roots movement of former guests, Mexicans, expats, journalists, business owners, and vacationers to express a balanced view of this wonderful country. As soon as we are up and running I will keep everyone informed through Twitter (<a href="http://twitter.com/chefana">http://twitter.com/chefana</a>), through my blog and on my newsletter. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwtaUQi_NwhHkBbXN5ITpf7QP9grGGrft_73neOP_OYvGB_IL0NgefzsoNz1bm_mfZRQzSd5P_Cu-5jvyCg7-34xvYvtjzFmv2HyJO_VRKWE0MkkvYs4wxx5pxJ0km-64l9F0p_dDtbQ/s1600-h/tn_pick_up_the_tortilla_just_so.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwtaUQi_NwhHkBbXN5ITpf7QP9grGGrft_73neOP_OYvGB_IL0NgefzsoNz1bm_mfZRQzSd5P_Cu-5jvyCg7-34xvYvtjzFmv2HyJO_VRKWE0MkkvYs4wxx5pxJ0km-64l9F0p_dDtbQ/s200/tn_pick_up_the_tortilla_just_so.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5316477009632006946" /></a>I love my guests and their passion for my culture. I never tire of that expression of satisfaction when a guest makes <span style="font-style:italic;">chiles en nogada</span> for the first time or when they taste that first tortilla they made with their own hands from the corn itself. It makes me very proud that people appreciate our cuisine and our culture but it saddens me to think that because of this media frenzy the perception exists that something has changed at La Villa Bonita or in this wonderful village of Tepoztlan.<br /><br />As always . . . <br />Peace, Love, and Good Food,<br />Chef Ana Garcia<br /><br />P.S. For a good article about the issues in Mexico take a look at this article written by a former producer of 60 Minutes who lives in Queretaro. He makes a lot of sense out of this situation. <a href="http://tinyurl.com/springbreakdothemath">http://tinyurl.com/springbreakdothemath</a><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-64982275746722678702009-02-24T11:47:00.000-08:002009-02-24T18:49:52.629-08:00Interview on Blogtalkradio.com<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.blogtalkradio.com/img/btr_header_trans_x90.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 316px; height: 90px;" src="http://www.blogtalkradio.com/img/btr_header_trans_x90.gif" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br />On Monday of this week, I gave a 45 minute radio interview on Blogtalkradio.com. Deb Bailey, who is a career and life coach specifically for women entrepreneurs, conducted the interview. I had a great time. Here is the link if you want to hear the interview in its entirety. The subject was "Women Entrepreneurs: The Secrets To Success." It was fun. I hope you enjoy it!<br /><br />Click to listen: <a href="http://www.tinyurl.com/chefanaradiointerview">www.tinyurl.com/chefanaradiointerview</a><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0tag:blogger.com,1999:blog-3728292116926732301.post-52971514603342771702009-01-31T10:19:00.001-08:002009-07-27T08:09:23.284-07:00Grapefruit Curd Experiment<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCd372_05RwnZ0W5pMakWZqWOaoB63QHQdcUwbhFxLRKY8CCaRYCj9LOG4nRb_P1khCzV04OfeBYQZHhgpAufN2XWphGsdJbQw2-If9IFJyWYDYrM9ayLm7XYL9nxopczruExKJjQ_cU/s1600-h/tn_DSC03403.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCd372_05RwnZ0W5pMakWZqWOaoB63QHQdcUwbhFxLRKY8CCaRYCj9LOG4nRb_P1khCzV04OfeBYQZHhgpAufN2XWphGsdJbQw2-If9IFJyWYDYrM9ayLm7XYL9nxopczruExKJjQ_cU/s320/tn_DSC03403.JPG" alt="" id="BLOGGER_PHOTO_ID_5301230515600435890" border="0" /></a><br />Many people have asked me what I do in my down time when I don't have guests in the culinary packages. One of my hobbies is to do my own canning and investigation of traditional methods of preserving fruits and vegetables. I have done lots of jams, jellies, compotes as well as preserves. So, this week I decided to do something with my funny little grapefruit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKljjM71urx71_KrPzrfWpYqPf8I7leoVU86XT_iiJPopig1BwjIe89F_LKaEoC5VzUasLxd-jyZ28KzOH_S5eQqbn5zSK1JjXMZoZbunZrm8vx2-Kd4VqB5RLxq0yK82P8opqo2QmAiU/s1600-h/tn_DSC03391.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 250px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKljjM71urx71_KrPzrfWpYqPf8I7leoVU86XT_iiJPopig1BwjIe89F_LKaEoC5VzUasLxd-jyZ28KzOH_S5eQqbn5zSK1JjXMZoZbunZrm8vx2-Kd4VqB5RLxq0yK82P8opqo2QmAiU/s320/tn_DSC03391.JPG" alt="" id="BLOGGER_PHOTO_ID_5301228703820743474" border="0" /></a>In our citrus orchard on the property we have lots of different varieties. The previous owner was British and enjoyed her citrus. As a result we have many fruit-bearing trees that produce at different times of the year. We have 3 different types of lemons, 2 types of oranges, 5 types of limes, 3 types of grapefruit, and calamondines (I will do a blog soon on my calamondine liquor which is reposing right now!). A lot of these varieties are old, non-commercial varieties that are not prolific in size or quantity but have very distinctive properties that may not exist any more in the supermarket.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NMknMx7fBrWvXVvOfKmOt9FmAh-hYQbSOfgYgQOspx-hHcKJ-xo7WoqVeV2geaaiMYBBP0JlU5idgEkdBaaft7r0Br0Wr4mI_pRzYzR-1ckCHgDDapH2QwZq922ultPwQzcZsiHORw8/s1600-h/tn_DSC03421.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 250px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NMknMx7fBrWvXVvOfKmOt9FmAh-hYQbSOfgYgQOspx-hHcKJ-xo7WoqVeV2geaaiMYBBP0JlU5idgEkdBaaft7r0Br0Wr4mI_pRzYzR-1ckCHgDDapH2QwZq922ultPwQzcZsiHORw8/s320/tn_DSC03421.JPG" alt="" id="BLOGGER_PHOTO_ID_5301228907810023138" border="0" /></a> I have this strange little grapefruit tree that grows right next to our compost area(good place to grow, right?). It produces very small yellow grapefruit smaller than a baseball. They were so small that I doubted they had any usable juice. I opened them up and they had a enough juice to put it to use in something. I first used them as an <span style="font-style: italic;">"agua fresca"</span> as we call them here which is juice of pretty much any fruit with a bit of sugar and water as a refreshing drink to accompany lunch with Robb and the boys. It was very good and didn't need much sugar. I decided on a whim to make grapefruit curd and see how it would turn out. I have made lemon curd from my orchard lemons before but never grapefruit. It should have a distinctive taste.<br /><br />For a printer friendly PDF version <a href="http://www.lavillabonita.com/newsletters/grapefruitcurd.pdf">click here</a>.<br /><br /><span style="font-weight: bold;">For this recipe you will need 1.5 cups of juice, 2 sticks of unsalted butter, 2 cups of sugar, 12 egg yolks and your zest.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWAlag_aGgnD851mJvpl_7plwx0pETUHSwQP90V8yjpMPP0kRCV_2a96YfV5vbmDQYGp6d9kNuijIbXenDJR5Z4g0P7WUlx8HhrQmRYnYLTlGVd5-VLI2ls0vtH4wT5FKjJQmfLN9JWM/s1600-h/tn_DSC03441.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWAlag_aGgnD851mJvpl_7plwx0pETUHSwQP90V8yjpMPP0kRCV_2a96YfV5vbmDQYGp6d9kNuijIbXenDJR5Z4g0P7WUlx8HhrQmRYnYLTlGVd5-VLI2ls0vtH4wT5FKjJQmfLN9JWM/s320/tn_DSC03441.JPG" alt="" id="BLOGGER_PHOTO_ID_5301266781939801042" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Zest All Grapefruit</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFtckrHkBrwJ9k7cAuD6s_nx_997wvKpCiWggqRv9rr3y2d3yuQOY-whX8dFtTJFCslFvqmNr7iOTznXXCL-DAAU6rPuUQxJy3ajetkx3qDp_gmDH9fNtWn7PuyR_F5Jw0O-v-0ts7KA/s1600-h/tn_DSC03404.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFtckrHkBrwJ9k7cAuD6s_nx_997wvKpCiWggqRv9rr3y2d3yuQOY-whX8dFtTJFCslFvqmNr7iOTznXXCL-DAAU6rPuUQxJy3ajetkx3qDp_gmDH9fNtWn7PuyR_F5Jw0O-v-0ts7KA/s320/tn_DSC03404.JPG" alt="" id="BLOGGER_PHOTO_ID_5301233591014735506" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Squeeze Grapefruit with Help of Small Person in Pajamas<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyqQV0zQ8O0YcdocVEh8NRlgtWDCZsDbMvlngGOjjZYPNs1GUxRo1l5R684gKSxSl0JCbQ_ov023W3gyR0NcyLF_AffaKpCuV8k3Fg7NwCFH3vT9lHTSTJgP5qquxMWR_4NcMzm_5d_0/s1600-h/tn_DSC03429.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyqQV0zQ8O0YcdocVEh8NRlgtWDCZsDbMvlngGOjjZYPNs1GUxRo1l5R684gKSxSl0JCbQ_ov023W3gyR0NcyLF_AffaKpCuV8k3Fg7NwCFH3vT9lHTSTJgP5qquxMWR_4NcMzm_5d_0/s320/tn_DSC03429.JPG" alt="" id="BLOGGER_PHOTO_ID_5301242707453101826" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Separate Yolks</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2utzIrNsTPyxQcVcCKJsy1BAmMxyvaPn1D1mcccV5milUPBa3o3BqQhffmUZ-4IZWyI0J-QVmD4ou4gFtsFYVhq4-JeVrQOP6gxTORk_H6ImhQRQWB2Lifd9EvL249DvWdMZgOM9xsQA/s1600-h/tn_DSC03434.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2utzIrNsTPyxQcVcCKJsy1BAmMxyvaPn1D1mcccV5milUPBa3o3BqQhffmUZ-4IZWyI0J-QVmD4ou4gFtsFYVhq4-JeVrQOP6gxTORk_H6ImhQRQWB2Lifd9EvL249DvWdMZgOM9xsQA/s320/tn_DSC03434.JPG" alt="" id="BLOGGER_PHOTO_ID_5301244638824535858" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Beat Yolks and Add to Saucepan on Low Heat</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkKz4XSuxwzycYgJ28I6hqNxTubGZBGWijdXInyYw1Pqc_8JMDyt9LGHop-KqpJz7xCzJfKY8PMlKRBraCRVDSiajSgaUYzqs8G7OZegzrlNvZcsw0X5s5iP6le18n7v32xy5Ob-M4Us/s1600-h/tn_DSC03442.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkKz4XSuxwzycYgJ28I6hqNxTubGZBGWijdXInyYw1Pqc_8JMDyt9LGHop-KqpJz7xCzJfKY8PMlKRBraCRVDSiajSgaUYzqs8G7OZegzrlNvZcsw0X5s5iP6le18n7v32xy5Ob-M4Us/s320/tn_DSC03442.JPG" alt="" id="BLOGGER_PHOTO_ID_5301248167682975650" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Add the Sugar and Whisk</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_x46fYA0IJh1znN4MBOcSo19ZdGsceQDgGGF2Rmki1d56ncDRqXQAzvSYRKNq7orgk87WNjuyDbf-whegKRpw6RVO-2FraHRGJyG-C_nU-J8e4VACfkzMC80cj-brwHBMiuwtKVXYDE/s1600-h/tn_DSC03455.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_x46fYA0IJh1znN4MBOcSo19ZdGsceQDgGGF2Rmki1d56ncDRqXQAzvSYRKNq7orgk87WNjuyDbf-whegKRpw6RVO-2FraHRGJyG-C_nU-J8e4VACfkzMC80cj-brwHBMiuwtKVXYDE/s320/tn_DSC03455.JPG" alt="" id="BLOGGER_PHOTO_ID_5301268933129286082" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Add the Juice and Whisk</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczDiR_z5EkJKKxmvG_-rLI1Pjs0_iJp3Z9OkdJ1K5miXfMkwPXRQoKd6haTOkjCRHB_JPzJACmam-i94hMjiGi5uc6wyXENWO0EBLQcKjLEO7Gp4Zwylyg1Rx8IQI3nxgcV8qTnpb2Nk/s1600-h/tn_DSC03463.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczDiR_z5EkJKKxmvG_-rLI1Pjs0_iJp3Z9OkdJ1K5miXfMkwPXRQoKd6haTOkjCRHB_JPzJACmam-i94hMjiGi5uc6wyXENWO0EBLQcKjLEO7Gp4Zwylyg1Rx8IQI3nxgcV8qTnpb2Nk/s320/tn_DSC03463.JPG" alt="" id="BLOGGER_PHOTO_ID_5301269493485956962" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Stir on low heat for 10-15 minutes or until the mixture thickens. Do not bring to a boil.</span><br /><br /><span style="font-weight: bold;">Strain</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxD7sExQVqZGuSumb9jCJTGqWoP0OihO_gD_RXuw_xsBZV1geHY1bC_lNcHDSJBHM6ZRFp0h2XrqAty9aYhEwj5b-fN-oYTLJV9uzjYXJ3aZ93tuHyyIR2HmeM64cFlaLKXoDuYICleg/s1600-h/tn_DSC03479.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxD7sExQVqZGuSumb9jCJTGqWoP0OihO_gD_RXuw_xsBZV1geHY1bC_lNcHDSJBHM6ZRFp0h2XrqAty9aYhEwj5b-fN-oYTLJV9uzjYXJ3aZ93tuHyyIR2HmeM64cFlaLKXoDuYICleg/s320/tn_DSC03479.JPG" alt="" id="BLOGGER_PHOTO_ID_5301250951738893010" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Add Butter Slowly</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxJcjIkla4iwsjxqgGLForGTJnRauZbweiOLGq5w2upO3yLspVHB8oqmYOTTOZGIpqmYYpCCNisJwedUxzlY6S3_stwDN-RQTjVc73Qsk487IO7pHFQ48hCdE30ulvA3B5XaZU_tsvxE/s1600-h/tn_DSC03493.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxJcjIkla4iwsjxqgGLForGTJnRauZbweiOLGq5w2upO3yLspVHB8oqmYOTTOZGIpqmYYpCCNisJwedUxzlY6S3_stwDN-RQTjVc73Qsk487IO7pHFQ48hCdE30ulvA3B5XaZU_tsvxE/s320/tn_DSC03493.JPG" alt="" id="BLOGGER_PHOTO_ID_5301252077424452066" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Add Zest and Stir</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFusNTPKF79BZkOj332HylnpznNnjkgqJCHhQ6wwRQD5f6kQE2eMvKKdaWtkAiXfyMiXiSNR0On4LgqVhNX5XYU4SQMqxcq4IA04WAsKM3DOY3KiK3yDZexTtRhMgnyGA3CVRzRU331dg/s1600-h/tn_DSC03492.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFusNTPKF79BZkOj332HylnpznNnjkgqJCHhQ6wwRQD5f6kQE2eMvKKdaWtkAiXfyMiXiSNR0On4LgqVhNX5XYU4SQMqxcq4IA04WAsKM3DOY3KiK3yDZexTtRhMgnyGA3CVRzRU331dg/s320/tn_DSC03492.JPG" alt="" id="BLOGGER_PHOTO_ID_5301253193622067234" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Cool and Add to Ball Jars with Help of Small Person in Pajamas<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEm7NV93zlK5_i0FWMM1LUIcjE2JXK1PMZamNwpXqi_ZB_xQpTPq9vtdlapjlqJELZtHiEtrammKIaBFyqpIocI2utV43TMaj3gvib-GZwUjpLaQ68Ceb3hCmKt8R9PRNlHbkuOp_oKE/s1600-h/tn_DSC03506.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEm7NV93zlK5_i0FWMM1LUIcjE2JXK1PMZamNwpXqi_ZB_xQpTPq9vtdlapjlqJELZtHiEtrammKIaBFyqpIocI2utV43TMaj3gvib-GZwUjpLaQ68Ceb3hCmKt8R9PRNlHbkuOp_oKE/s320/tn_DSC03506.JPG" alt="" id="BLOGGER_PHOTO_ID_5301255198261249874" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Seal Ball Jar in Hot Water as with any Preserve</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Kc0fKNCR7tDLasKnA2dPOPe2-Y_lVN8UuAf5nzWuXdLp9yPwucgvfCwKmr12fPfXIB2LhgMJnnL8c-e_jX4KY1yPaJdnoEhuk6a_czfQ7xo0epAQl57Dw5qKBv-dtP-RqLlMvPcQLoE/s1600-h/tn_DSC03411.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Kc0fKNCR7tDLasKnA2dPOPe2-Y_lVN8UuAf5nzWuXdLp9yPwucgvfCwKmr12fPfXIB2LhgMJnnL8c-e_jX4KY1yPaJdnoEhuk6a_czfQ7xo0epAQl57Dw5qKBv-dtP-RqLlMvPcQLoE/s320/tn_DSC03411.JPG" alt="" id="BLOGGER_PHOTO_ID_5301256612232386866" border="0" /></a><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-42191093947053917762008-12-05T05:15:00.001-08:002008-12-05T07:14:03.977-08:00Mole Tricks and Tips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRkwUCCjPLbBKrv9WcE9gqcDH9V171FFvh_naESm_DqoeoTN2P8F8u5qay4jee68e4SuV0aYK4DIE71mmiCI3FMi6kewdk2IkCsw0OyEXfZreW2OSmvMlta98sF0ObLFuyPwJmAmD6do/s1600-h/Mole+on+Table.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 176px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRkwUCCjPLbBKrv9WcE9gqcDH9V171FFvh_naESm_DqoeoTN2P8F8u5qay4jee68e4SuV0aYK4DIE71mmiCI3FMi6kewdk2IkCsw0OyEXfZreW2OSmvMlta98sF0ObLFuyPwJmAmD6do/s320/Mole+on+Table.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5276324323934018674" /></a><br />Greetings Mexican Foodies! I thought I would add a little background information on why the mole is such a great vehicle in Mexican cuisine. My recipe for Thanksgiving and Christmas turkey leftovers utilizes a basic mole. <br /><br />Don't be afraid of the mole! Many people think mole preparation is difficult which is not true! Ingredient lists may be long but the process is simple and almost always the same. At La Villa Bonita our guests learn this simple technique along with helpful pointers. <br /><br />(1) History Lesson. The word "mole" comes from the Spanish verb "to grind" or "moler." So you will fry almost all ingredients and grind them to get the mole sauce consistency. At the time of the Spanish colonization of Mexico, it was thought that nutrition in food was better absorbed if ground. When the Spanish arrived to Mexico during the colonization they adapted to use what ingredients were available in the indigenous diet -- dried chiles, nuts, seeds, spices, etc. The result is a truly Mexican dish that features the indelible mixture of Spanish and indigenous influences. <br /><br />(2) Key Technique. Fry all ingredients separately. Each ingredient has a different frying and burning point. They all need to be individually "fried, dried and set aside." If you put all of the ingredients together when frying, some will burn before others are cooked. <br /><br />(3) Don't Be Afraid of the Lard. Lard is a frying agent in most moles for the preparation of the individual ingredients and in "frying" the sauce once all the ingredients are ground. I know! I know! Over the past 20 years many have a unnatural aversion to lard or "manteca" as it is called in Spanish. Some traditional and less processed ingredients have been demonized over the years but new studies have shown that lard is actually better for you in comparison to substitutes such as Canola oil, processed vegetable oils, shortening, or margarine. Lard is mostly monounsaturated fat which is better for you than saturated fat. Many processed or partially hydrogenated vegetable oils, moreover, contains large amounts of trans fatty acids which are bad, bad, bad and hard to digest! Lard gives mole a special flavor, provides the right consistency when you fry the completed mixture and is more forgiving because it has a higher smoking point. Come on! You cannot beat its flavor and cooking properties . . . and if it is better for you to boot? Is there really a choice?<br /><br />(4) Party, Party, Party. This is a party dish which is why you will always see recipes in big batches. The great thing about mole is that it keeps so well in the freezer. Do big batches and freeze them without the meat in ziplock freezer bags (take out as much air as possible and freeze as flat squares -- saves space in the freezer). Now you can enjoy mole year round in smaller batches. Just heat, adjust consistency with chicken stock, and add your meat. The great secret is that mole actually tastes better when you freeze and reheat. The flavors marry in a better fashion when reheated! Use on eggs, over dobladillas, with any type of beef, chicken, turkey or seafood that trips your fancy. I have stored mole for up to a year and it tasted fabulous.<br /><br />(5) Experiment! Mole is a technique not a recipe. I can't stress this enough. Most of my guests are too recipe-focused. Once you learn the technique, go crazy! Create your own masterpiece. There are numerous mole recipes across Mexico -- red, yellow, green, brown, and black. Every good cook has his or her own mole recipe that is guarded from prying eyes. Use different smoked or dried chiles, seeds, nuts, spices until you find the perfect combination. Let those flavors marry and try it out. Send me an email. I would love to hear how it turns out.<br /><br />Peace, Love and Good Mole,<br />Chef Ana<div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com1tag:blogger.com,1999:blog-3728292116926732301.post-54966145601936874172008-11-17T08:00:00.001-08:002008-11-17T08:24:14.646-08:00Great Traditional Mexican Recipe for Holiday Turkey Leftovers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.lavillabonita.com/newsletters/dobladillas.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 309px;" src="http://www.lavillabonita.com/newsletters/dobladillas.JPG" border="0" alt="" /></a><br /><p>Greetings Mexican Food Bloggies!</p><br /><p>Okay, it has taken me a while for my first post but it is a good one. Here is a great recipe for using turkey leftovers with a traditional mole de guajolote(turkey) in dobladillas which are folded and softened tortillas. Spice up your next day's turkey with this great recipe.</p><br /></p><a href="http://www.lavillabonita.com/newsletters/dobladillas.html">http://www.lavillabonita.com/newsletters/dobladillas.html</a></p><br /><br /><p>Sign up for my newsletter through out site <a href="http://www.lavillabonita.com">www.lavillabonita.com</a> and you can get this recipe as well as other great recipes -- one per month as well as information about my culinary vacation packages and public appearances.</p><br /><p>Saludos,<br /><br /> Ana</p><div class="blogger-post-footer"><img src="file:///C|/Documents and Settings/Robb/My Documents/LVB/LVB complete thumbnail.png" width="197" height="117" border="0" longdesc="La Villa Bonita Trademark" /></div>Chef Ana Garciahttp://www.blogger.com/profile/06010826008916821554noreply@blogger.com0