The Guadalajara Reporter
Guadalajara's Largest English Newspaper
The pitaya season is now in full swing. The cactus-type fruit enjoys a six-week harvest in Techaluta, Jalisco and surrounding municipalities. Truckloads are delivered daily to Guadalajara, and sold in local markets, on the streets and especially in the downtown Nueve Esquinas neighborhood.
On Sunday, April 28, you might learn how to say “yummy” in several different languages. At the very least, you can sample the creme de la creme of international cuisine, prepared and sold by the 27 foreign consulates of Guadalajara, who will gather at the pretty Centro de Amistad Internacional (International Friendship Center) and offer such delights as caviar crepes (Russia), paella (Spain), salmon (Norway), cakes (Israel), sushi (Japan), ceviche (Peru), cinnamon rolls (Sweden) and rib-eye steak (Argentina) called “al vacio.”
Want to take home the flavors of Mexico while here on a short visit? Try a 2.5-hour tour of Tlaquepaque with Mexican Food Tours.
In the midst of the glut of Guadalajara’s coffee chains, it is pleasant to find one that is full of character and that you probably never knew existed.
Guadalajara’s trendy Colonia Americana is home to an excellent but inexpensive new French restaurant. A collaborative venture between three Mexicans and a Frenchman with contrasting but complementary backgrounds, Chez Chouchou serves a range of gourmet meals, fine French wines and creative and original cocktails.
A decadent staple of the Lenten season is capirotada, a bread pudding that uses toasted or stale bolillo soaked in syrup. Frequently eaten on Good Friday, the ingredients have a special symbolism: the bread represents the body of Christ, the syrup is his blood, the raisins are the nails of the cross, and the cinnamon sticks are the wood of the cross. Capirotada can call for a wide range of different nuts, seeds and dried fruits. Sometimes cheese (usually aged) is added on top. Here’s a simple recipe to which you can add extra nuts and fruits, if you wish.
Acclimating ourselves to living in the highlands of Mexico is an ongoing lesson. Many of us came from locations at or near sea level and don’t give much thought to how significantly higher altitudes can affect our lives. For those of us who’ve been cooking and baking for years, it usually doesn´t cross our minds that we´re now living nearly a mile above sea level and we need to make some adjustments.
