The Guadalajara Reporter
Guadalajara's Largest English Newspaper
How encouraging it is to see a flurry of new art-oriented cafes, bistros and gourmet restaurants sprouting up in the city, now that Guadalajara has been designated “the cultural capital of the Americas.” La Mata Tinta, a great new bistro recently opened its doors to a standing-room-only crowd Wednesday. This is an off-shoot of the flagship operation in Tlaquepaque at La Parian, where they have curried experience catering to exquisite tastes for the last eight years.
To compensate for the heat, an abundance of deliciously ripe fruits of all flavors, sizes and colors can currently be found in Mexico’s mercados and supermarkets.
Chocolate eggs may be a long-standing Easter tradition north of the border but are not considered a culinary holiday treat in Mexico.
Growing up near Boston in the 1960s meant you ate fish every Friday. Now the Roman Catholic tradition is only observed with any regularity during the 40 days of Lent, even in traditional Guadalajara. With cod and haddock going for upwards of ten to 20 dollars per pound in New England, one can appreciate the reasonable prices found in the metro area’s markets for Mexico’s Pacific coast seafood.
At Lakeside options abound for imported goodies at El Torito, Puritan Poultry and SuperLake, but apart from a few turkeys, at Wal-Mart and Soriana stores in Guadalajara nary a can of cranberry sauce could be found to help make a Thanksgiving feast possible during this week’s Consumer Survey.
For anyone who appreciates a good burger there is a new, must-visit eatery in Guadalajara. At very reasonable prices, Pig’s Pearls on Calle Morelos serve burgers as good as you’ll find anywhere in the city.
In 2007, when Fouad Lakhdar came to Mexico to sell handcrafted Moroccan products, he thought it would be for six months. But he dove into life here, eventually starting a restaurant, becoming president of his local business association, getting a home mortgage, getting married to a Mexican woman, earning several advanced degrees in addition to the bachelor’s degree in philosophy he already had, becoming a registered translator (of classical and Moroccan Arabic) and a lawyer specializing in human rights, and, along the way, becoming a Mexican citizen.