• Glenn Wilson
    August 26, 2019
    Casa Colectiva, also sometimes called Cocina Colectiva,jjos99uww8hdf44z.jpg
    is about 200 feet north of Mercado Sano on Ancha de San Antonio, and,
    features a vegetarian and vegan friendly menu.

    They have veggie burgers with your choice of seven different types of patties. This Combo with the burger, fries and side salad is $110. The garbanzo bean based patty was good, but a little thin. Next time I think I'll get a double patty for $15 extra.


    New! A cup of ice cream or vegan "ice cream" with your choice of toppings is $55.

    Google Maps | Happy Cow

    Mon - Sat 9 am - 5 pm
    Sun Closed

    Ancha de San Antonio 69
    San Antonio, 37750 San Miguel de Allende, Gto.
    (About 200 feet north of Mercado Sano on Ancha de San Antonio)

    (415) 154 1034

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  • Glenn Wilson
    August 25, 2019
    Mine is one of those many San Miguel de Allende whirlwind romances. The colors, light, textures and culture sparkled for me like the fireworks that seemingly went on every evening. Within six months of my first visit, I decided to move here. Within a year, I was offering drawing classes. Five years later I still am. ...

    So, recently I found myself wondering, how can I publicize my classes and also my new online course, DrawSanMiguel.com ? ...

    Here is our first offering, a drawing lesson I gave at the base of La Huerta, the gigantic tree just outside San Miguel.

    Read more at Lokkal Art is the Heart of San Miguel by Jessica Antonelli.

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  • Glenn Wilson
    August 19, 2019

    Any local of SMA has seen the gorgeous murals scattered around the Arts District in Colonia Guadalupe, but it didn’t use to be that way. We sat down with Colleen Sorenson to learn more about the murals’ history, struggle to get accepted and more. Sitting in her warm yellow patio in Colonia Guadalupe, a rustic outdoor sanctuary adorned with plants and wooden accents, we closed our eyes.

    Our story begins some years back in a simpler time, one where Colonia Guadalupe was more residential, with Gombos Pizza, Vía Orgánica and a few cafes sprinkled in. At this time, street art, murals or graffiti were prohibited in San Miguel de Allende. Anything resembling it that popped up would disappear fast.

    Modern graffiti dates back to the 70’s when Philadelphia youths started “tagging” or painting a specific code, like part of their name and numbers from their street address, on public property like poles or walls around town. It soon jumped over to Washington Heights in NY and thick magic markers slowly expanded to bubble letters written with spray paints as a form of expression. Though, as defacing public property was illegal, speed was critical to be able to “throw up” your design and thus the term “bombing” was used for quick writing of one’s name. A new form, known as “wild style” soon emerged, characterized by sharp, complex edges with letters close together and plenty of “flair” to help it stand out. All these forms of graffiti were methods of self-expression and the harsher the penalties became, the higher the rewards were in the form of popularity and fame. And, as captivating as the new art form was, it was not seen as glamorous by all and the artists were often categorized with negative adjectives.

    Continue reading at San Miguel Herald The Colorful History of the SMA Murals.

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  • Glenn Wilson
    August 17, 2019
    Mexican Independence Day is September 16 but you can get an early start on Chiles en Nogada.
    This magnificent dish of Stuffed Poblano Chiles in Walnut Sauce, was created in the city of Puebla by the nuns of the Santa Monica Convent in honour of the triumphant arrival of General Agustin de Iturbide, when independence from Spain was finally attained in 1821 after some not so easy negotiations with General Vicente Guerrero who was then at the head of the Insurgentes army. ...

    During his brief Empire, Iturbide was responsible among other things, for the creation of the modern Mexican flag with its three colours, green, white and red. These colors representing the three guarantees and to honour the legacy of the Aztecs, the emblem of the cactus with the perching eagle.

    The decoration of the Stuffed Poblano Chiles in Walnut Sauce (Chiles en Nogada) was clearly a political move. If there is something that gives a unique character to Mexican cuisine in my opinion, is most definitely all its sauces and moles with key ingredients such as peanuts, almonds, walnuts, and of course chiles. In fact, poblano chiles are sometimes identified outside of Mexico as the ‘stuffing’ chile, so the uniqueness of this particular dish is clearly due to its attractive decoration and the history behind it.
    MexGrocer Mexican Independence: Stuffed Poblano Chiles in Walnut Sauce.

    It is a festive dish typically served in the month of September to celebrate Independence Day because the colors of the dish are said to resemble the colors of the Mexican flag, green, white and red. In Yuriria, the filling is prepared with beef, pork and biznaga, candied cactus which adds a delicate sweetness. Biznaga will be almost impossible to find but you can replace it with the equivalent amount of any candied fruit or dried fruit with excellent results.

    Chiles en nogada is not a difficult dish to prepare but it does require you to dedicate some time for preparation. Your time will be rewarded with a sophisticated, deeply satisfying dish with knockout presentation perfect for a special occasion. Love and attention to detail matter. For a truly special dish, you must make the effort to chop all of the ingredients into uniformly sized pieces which will give you the most beautiful presentation.
    Mexican Food Journal Chiles en Nogada.

    The Culinary Institute of America Chiles en Nogada

    A Tip For Peeling Walnuts "Before making the chiles en nogada, remove the walnuts' skins; otherwise the sauce will taste bitter. Loosen the skins by boiling the nuts for 5 minutes, then drain the nuts in a colander, and blast them with your sink's spray hose. If you don't have a spray hose, scrub the nuts with a brush under running water." —Hugo Ortega, chef-owner of Hugo's in Houston, Texas
    Saveur Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce).

    One of the signature dishes is Chiles en Nogada, roasted poblanos stuffed with meat and covered in creamy walnut sauce. This patriotic dish, originally from Puebla, incorporates green, white and red from the Mexican flag. It’s typically served on Independence Day.

    At home in Durango, Arreola would make the dish whenever she felt like it (poblano is her favorite pepper). According to Chavez, his mother had a reputation for making the best Chiles en Nogada.

    “This dish tastes like the holidays to me,” Chavez says. “It’s sweet and savory, and has a lot of flavor.” Although there are different versions, Chavez follows his mother’s family method. “If I don’t, I’ll get in trouble.”
    Seattle Times Chef Gabriel Chavez concedes Mom knows best when it comes to Chiles en Nogada.

    If you want Chiles en Nogada but don't want to make it yourself, it is currently available in some local restaurants, including Tacos Don Felix.

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  • Glenn Wilson
    August 16, 2019
    As summery as a salad and just as healthy, gazpacho is refreshing as a starter or, with a little improvisation, a complete meal in itself.

    The single most important step of this recipe is sourcing the ingredients. If your tomatoes and peppers aren’t really ripe, there’s no point making it, because they have nothing to hide behind here.
    The Guardian How to make gazpacho – recipe.

    Healthy, vegan, quick and easy to prepare soup. Perfect recipe for hot summer days.
    The Cooking Foodie Gazpacho Recipe - Spanish Cold Tomato Soup.

    When it comes to summer recipes, gazpacho is a real must. Plus, it is incredibly easy to prepare. The only key point to get a delicious gazpacho is the tomatoes quality. Tomatoes need to be in season, red, juicy, with a lot of flesh, and mature. This way the success is guaranteed. Enjoy!
    Spanish Cooking Gazpacho: the most international Spanish cold soup.

    Great gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red? This is part of BA's Best, a collection of our essential recipes.
    bon appetít Summer Gazpacho.

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  • Glenn Wilson
    August 15, 2019
    Tomatillo Salsa Verde, is a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion. Today we highlight several ways to make it including Don Day's favorite salsa verde recipe. We also have Avocado-Tomatillo Salsa Verde and green salsa guacamole style without avocado.

    Tomatillo Salsa Verde
    As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a distant relative of a tomato from Mexico, the naturally tart tomatillo (pronounced “toe-mah-TEE-yo”). A tomatillo looks like a little green tomato covered with a husk, and is more closely related to gooseberry than it is to tomato.

    Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro.

    To make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added flavor from the searing of the tomatillos.
    Simply Recipes Tomatillo Salsa Verde.

    I’m embarrassed to dance the salsa. But I can make it.
    Don Day doesn’t dance, unless he’s had a few drinks. Don Day doesn’t cook, no matter how many drinks he’s had. Because Don Day’s Wife doesn’t allow him to cook. In fact, Don Day is staunchly discouraged from ever entering the kitchen. Well that is until there are dishes…and especially when those dishes are covered with dried egg yolk.

    So Don Day in SMA rarely shares recipes and, if I do, they are almost always Don Day’s Wife’s recipes. Or, most often, her tweaking of other chefs’ recipes.

    But the focus of today’s blog post is a recipe. A recipe for something that, after the tortilla, may be the absolute most consumed item in Mexican restaurants and in Mexican homes. And it’s my recipe or, at least, my adaptation of a few other much more talented people’s recipes.

    Continue reading at Don Day: I’m embarrassed to dance the salsa. But I can make it.
    While you're there, to get the latest food, wine and restaurant info from Don Day, subscribe to his blog!

    Mexican Salsa Verde - Roasted Tomatillo Salsa

    Your salsa will be delicious, fresh and so much better than the salty jarred varieties. I can guarantee that much. That’s the beauty of simple recipes made with fresh, natural ingredients—they’re inevitably awesome. ...

    Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an easy time finding them at grocery stores lately. I tried making this salsa with raw tomatillos, but they’re borderline sour. Roasting them really brings out their best side.

    Some roasted tomatillo salsas I’ve tried taste too roasted or smoky, but not this one. You can also control just how roasted those tomatillos get when you roast them yourself. I think it turned out just right with the times specified in the recipe below.
    Cookie and Kate Homemade Salsa Verde.

    Avocado-Tomatillo Salsa Verde
    Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.
    bon appetít Avocado-Tomatillo Salsa Verde.

    Faux Avocado Salsa | Creamy Green Salsa | Falso Guacamole Salsa
    Has it happened to you that you go to a taqueria and one of the richest sauces they have is an intense green with creamy texture and flavored with guacamole?

    The other day I went to a taquería and when the waiter asked, if everything was fine? I told him that avocado sauce was my favorite. The waiter looked surprised and told me, the sauce does not have an avocado although it has the flavor, the texture and the color.
    Green salsa guacamole style WITHOUT avocado, taqueria trick!

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  • Glenn Wilson
    August 13, 2019

    Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving.
    Forks Over Knives Quick Black Bean Tostadas.

    Top your next tostada with black beans and a scrumptious corn and avocado-jalapeño crema! Full of flavor, this meal will provide just the crunch you need for lunch or dinner! Pair with a green salad with salmon or chicken!
    Avocados from Mexico Black Bean Avocado Tostadas.

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  • Glenn Wilson
    August 12, 2019
    In Mexican cuisine, pico de gallo (lit. beak of rooster), also called salsa fresca or salsa cruda, is traditionally made from chopped tomato, onion, and cilantro, with lime juice mixed in.

    Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

    The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is normally called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).
    Wikipedia Pico de Gallo.

    Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That’s it! ...

    Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.

    Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.
    Cookie and Kate Classic Pico de Gallo.

    When it comes to Mexican salsas, it doesn’t get any more traditional or authentic than Pico de Gallo. ...

    Let’s talk about how we make a fresh, homemade pico de gallo. Much like guacamole, there are different ways to make it, but this one is fairly simple and just plain tasty. You can eat it right away after making it, but it gets better the longer you let it linger for the flavors to mingle.
    Chili Pepper Madness Fresh Pico de Gallo Recipe.

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  • Glenn Wilson
    August 12, 2019

    This soup is colorful and fun to offer to guests. Serve in large bowls and crumble healthy chips on top of soup before enjoying.

    Place onion, mushrooms, and bay leaves into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking. ...

    More at Forks Over Knives Mexican Lime Soup.

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  • Glenn Wilson
    August 11, 2019

    Eric Pineda runs a modest beachfront restaurant which serves up plates of fresh fish and rice – and faces imminent destruction.

    A recent tidal surge razed the nightclub next door, leaving a pastel pink ruin, and in the past two years, several other businesses between Pineda’s property and the Pacific Ocean have been destroyed by sudden waves.

    “Every year, the ocean is getting closer and higher. I think we’ve got a year – maybe two – before the water takes us too,” said Pineda, 24. “It won’t be long.”

    Golden beaches once helped transform this fishing community on the Gulf of Fonseca into a thriving tourist destination. Nowadays, however, there are barely a few metres of sand left, and rising water levels and tidal surges have wiped out roads, homes and businesses. Locals estimate that around a metre of ground is lost every year – which means this entire community will soon be under water. The same predicament is faced by settlements along the Pacific coast of Honduras, where land and its people are disappearing fast.

    Continue reading at The Guardian ‘It won’t be long’: why a Honduran community will soon be under water.

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