Alegria in Mexico

National Strike/Paro Civico Nacional!

noreply@blogger.com (Ruth T. Alegria) — Wed, 11 Nov 2009 00:52:00 +0000

OJO! as my good friends here in the Distrito Federal would say. Tomorrow Wednesday November 11 all bets are off on travel in or out of the city with the center of the city paralyzed with demonstrations.

The Electrical Workers Union has called for a "Paro Civico Nacional" or National Strike. I'm not sure what other cities may have in store but here in Mexico City it seems like major caos from 7 AM until 9 PM.
El Universal has various reports, including hour by hour details of major traffic disruptions and marches.
The most severe begins at 7 AM as a "paso de tortuga" or snails pace, with the 5 major highway accesses to the city blocked.
Marches begin at noon from several points of the city with destination to Los Pinos, the Presidential Palace.
At 3 PM until 5 PM women from different unions will begin marching from Glorieta Insurgents to the Zocalo.

The general public has also been asked to show solidarity with the strikers by turning off their lights from 7:30 PM till 9:30 PM.

So friends, take your precautions and enjoy the day!

Dia de Muertos Zocalo Mexico City CANCELLED!

noreply@blogger.com (Ruth T. Alegria) — Tue, 27 Oct 2009 13:19:00 +0000

Another blow has been dealt to Mexico City by the cancellation of the Monumental Ofrendas in the Zocalo. A tradition for the last ten years that has provided millions with an opportunity to view ofrendas from different regions, from artists perspectives and by the city government has been cancelled this year because of the economic crisis.

But never fear many other institutions and private enterprises provide opportunities for viewing Dia de Muertos altars and offerings.

First on my list, with these pictures as a tease, El Bajio restaurant of Avenida Cuitlahuac #2709 in Azcapotzalco. Enjoy a delicious "comida" surrounded by Catrinas, Muertos, ofrendas

and paintings by famous artists, part of owners Carmen Ramirez Degollados collection. Don't forget to order tamales and hot chocolate, you might even have them served by Titita herself!

If you've never been to the Universidad Claustro de Sor Juana, or don't even know who Sor Juana Ines de la Cruz was, mark Friday October 30 on your calender. On this evening, the opening night for the monumental ofrenda in the Capilla is inaugurated and free hot chocolate and tamales are given out. As with so many other very popular events not all details are available so you might want to give the Claustro a call at 5130-3300. As of this moment the days of Nov. 1 and 2 will be open to the public with admission beginning at 7 AM.

More information at :

Izazaga 92, Centro Histórico, C.P. 06080, México D.F. / Teléfonos: 51 30 33 00

A must on the list is of course the Museo Dolores Olmedo in Xochimilco. The museum uses parts of its artisan handcraft collection to mount the altars along with cempasúchil (marigold) flowers, and will also be sponsoring a Concurso Catrina on Nov. 1. The complete program for both Sunday and Monday can be found here under Fiesta Dia de Muertos.

And if your in Coyoacan the Museo Nacional de Culturas Populares will have its ofrendas from October 24 to November 8. This year the title for the ofrendas is Jornada de Dia de Muertos.

And of course the Museo Frida Kahlo on Londres 247 in Coyoacan , tel. 5554-5999, will also present its outdoor ofrenda in the garden.

At the Museo del Carmen located on Av. Revolucion #4/6 in San Angel the ofrenda will be part of the museum entrance fee. A Carmelite convent, with its own underground chapel, you can find mummies of religious members and wealthy patrons that were buried there. Don't miss the section of small paintings and photographs of the "monjas coronadas".

Day of the Dead -- Dia de Muertos

noreply@blogger.com (Ruth T. Alegria) — Fri, 02 Oct 2009 22:10:00 +0000

Mexico City is getting ready for Day of the Dead, are you?
November isn't far off and the preparation for ofrendas, loaded with food and drink is underway everywhere so that the city will be ready to welcome the dead.
The tradition of Dia de Muertos is of course a melding of two cultures, the pre-hispanic and the Spanish/Catholic traditions, with remembrance and celebration rather then mourning as the focal point. On Nov. 1 the souls of little children are welcomed and then on Nov.2, All Souls Day, adults.

From the Zocalo to the lowliest puestos ofrendas from monumental to miniature will be on display. So don't miss out at the Zocalo, the Claustro de Sor Juana, the Dolores Olmedo Museum, the Jamaica Market, La Ideal Pasteleria and everywhere you look!

Mexico City in October

noreply@blogger.com (Ruth T. Alegria) — Fri, 02 Oct 2009 15:52:00 +0000

Hard as I try, sometimes I just can't keep up! But here I am again, trying to keep you up to date with happenings in the D.F.

Things to definitely watch out for and plan on going soon, they aren't around for long:

Chefs al Rescate -- A one day only opportunity to have the best dishes from the best of the city's top chefs and help raise money for a worthwhile cause, indigenous artisan women.
Top chefs include Mikel Alonso of Biko, Carmen Ramirez de Gollado of El Bajio, Patricia Quintana of Izote, Margarita Carrillo de Salinas of Don Emiliano B.C., and Jose Ramon Castillo of Que Bo fame, amongst several others.
This gastronomic fest will take place on Sunday October 25, 1 PM, at Universidad Anahuac Sur. Tickets available by calling 8589-5544 or by e-mail at rp@queremoscomer.com.
100 % of the ticket sales go directly to the project.
Pictures from last years event include the giant chocolate sculpture that was raffled off (keep your entrance tickets), Nicolas Gilman of Good Food in Mexico City with journalist Magaly Reina taking notes and cleaning his plate, plus weavers and their crafts, bring cash!

Next on the agenda, month long celebrations:
At Cafe Azul y Oro, Chef Ricardo Munoz Zurita, tempts us south to the campus of the UNAM for his Langosta del Caribe festival. Ricardo whose dishes are mouth wateringly good ( "se me hace agua la boca!") does it again. Throughtout the year his regional food festivals are enough to get me on the Metrobus and spend the afternoon on the Centro Cultural campus but this has got to be the best of the best!

Now, what's your favorite Mole dish? Can you ever try as many Moles as there are in the republic, well here's your chance. The month long Feria del Mole in San Pedro Atocpan, Milpa Alta is going strong after some 40 odd years and here's your opportunity to taste Moles of every description! Bring an appetite and come early, the ride to Milpa Alta can be agonizingly long on weekends. Under "Rutas" on the web site detailed maps on how to get to the Fair.


	Carretera Xochimilco Oaxtepec km 17 ½, San Pedro Atocpan, Del. Milpa Alta, México, D.F. C.P. 12200.

El Grito de Dolores!

noreply@blogger.com (Ruth T. Alegria) — Thu, 10 Sep 2009 12:13:00 +0000

Are you ready for Mexican Independence Day?
If your Mexican where ever you are in the world this is the month, El Mes de la Patria, and Septemebr 15/16 the night no one sleeps.
With the flag and its colors, green, white and red, prominently displayed everywhere, from buildings to cars to windows to clothing and even jewelery the euphoria is contagious.
Chiles en Nogada, specific to this season, are also symbolic of the flag, the green of the chile poblano, the white of the "nogada", and the red of the pomegranate seeds, que delicia!

Are you ready then, Chiles en Nogada, the Mexican flag and the National anthem are essential and here some tips so you'll be prepared.

In the USA try Zarela Martinez's version of Chiles en Nogada.
For the words to the Mexican national anthem and some history go to Wikipedia.
Last but not least you can listen to the Anthem here.

See you in the Zocalo on Tuesday September 15 and remember, Que Viva Mexico!

The Bon Appétit Awards 2009

noreply@blogger.com (Ruth T. Alegria) — Wed, 02 Sep 2009 17:34:00 +0000

Congratulations to Steve Sando the Bean King!

Steve has worked tirelessly for years to bring this much neglected but significant food to the tables of America and his efforts are showing results.

Here from the "Hot 10 of 2009" what Bon Appetit says about Steve:

Steve Sando of Rancho Gordo, for his commitment to the preservation of rare and heirloom beans. Bats and wolves aren't the only endangered species in America. A search for disappearing native food ingredients led Rancho Gordo founder Steve Sando to sow his own seeds for heirloom beans and tomatoes. Soon Thomas Keller was scooping up rare varieties of legumes from Sando's stand at a Napa Valley farmers' market to serve at his restaurants Per Se and The French Laundry. But unlike pricey, rarefied ingredients accessible only to top chefs, beans have long been the people's protein. Rancho Gordo's colorful varieties, like the black-and-white-spotted Vaquero bean and the zebra-striped San Franciscano, have turned the humble bean into a haute pantry staple. And at approximately 50 cents a serving, this is a luxury almost anyone can afford.

And for those whose bean knowledge is a bit lacking Steve wrote the book, available on Amazon.com:

Heirloom Beans

Thrill The World: Mexico City

noreply@blogger.com (Ruth T. Alegria) — Sun, 30 Aug 2009 15:57:00 +0000

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As a tribute to Michael Jackson, 12,937 fans registered for this year's Thrill The World event. Although there were only about 13 thousand who registered, around 50,000 people actually showed up. The video above was taken about an hour after the dance. This year's Thriller event took place at the Monumento a la Revolucion, where hundreds of these "zombies" gathered.

Report and video by Esperanza Alegria.

N.B. as Jon Wanzer has pointed out the tribute to Michael Jackson was NOT the "Thrill World" event which is scheduled for Mexico City on Oct. 24. The organizers of the Thriller dance event at the Monumento a la Revolucion were Carlos Contreras joined by Jackson impersonator Hector Jackson. The city government of the Distrito Federal also supported the event.
And now we can add another date to our calendar, Oct 24 not to be missed.

Nathan Fong and Chef Gerardo Vazquez Lugo

noreply@blogger.com (Ruth T. Alegria) — Sat, 29 Aug 2009 16:45:00 +0000

Its been a whirlwind of activity since Nathan Fong of the Vancouver Sun hit Mexico City this past Monday August 24th, and to say hit is no trivial analogy. With filming for his TV show starting from day one until Wednesday August 25 it felt as if we lived a full month in a 3 day period.
Day 1 - Nathan arrives in Mexico City from Puebla after a frenzy of activity (12 days worth) with Patricia Quintana touring different states from Hidalgo, Tlaxcala,Veracruz and Puebla, read about this part of his trip here on his blog.

Picking Nathan and his camera man Richard up at 1 PM we decide to start filming immediately and head on over to Nico's restaurant in Azcapotzalco. A family owned place that has over 50 years of history Nathan meets Chef Gerardo Vazquez Lugo who has made of Nico's a destination site. Businessmen, families, and long time clients come to Nico's for old favorites and new innovative Mexican cuisine and to show us what this means Chef Gerardo himself proceeds to make us Guacamole en Molcajete and Salsa de Molcajeta. We finish up with a small taste of their famous dish Sopa Seca de Natas accompanied with a glass of Agua de Chaya. Saying goodbye and with promises from Nathan to come again with more time to spend and taste the rest of the menu off we go, this time to the area known as Polanco.

Tomorrow Maison Belen in Polanco!

Nicos

Especialidad: Mexicana - Mexicana
Telefono: 5396 7090 Reserva en Línea
Direccion: Av. Cuitlahuác 3102
Distrito Federal,Azcapotzalco
Referencia: esq. Clavería
Horario: Lun. a Vie. de 7:30 a 19:30 hrs.

Essence and Flavours of Mexico, A Culinary Adventure

noreply@blogger.com (Ruth T. Alegria) — Wed, 19 Aug 2009 02:09:00 +0000

Dear friend Nathan Fong is taking an incredible journey through Mexico with Patricia Quintana of restaurant Izote fame. Together they'll be eating their way through various states of the republic and you can follow them on Nathan's Vancouver Sun blog.

Here is part of the first day's installment and don't miss the rest!

Day 1 Thursday

We depart cloudy and rainy Vancouver aboard Mexicana Airlines 981 direct to Mexico City. The plane is probably two thirds full which is higher than what I expected considering the economic situation as well as the recent health scares. I’m surprised to find that we are served a meal (choice of beef stew or tortellini) considering the rather short 5 hour flight, which makes Mexicana one of the rare North American airlines to still serve a complimentary meal in economy class.

We arrive amidst the chaos of Mexico City International and locate our driver to our hotel, The Camino Real Polanco. The hotel is architecturally stunning with its open public areas and contemporary design, designed by the renown Latin architect Ricardo Legorreta, combining modern styles with pre-Hispanic pyramid reminiscences.

Not missing a minute, we are picked up by my local foodie friend Ruth Alegria, who has become my wonderful culinary guide through my recent travels to the Mexican capital.

Enrique Olvera’s acclaimed Pujol has been presenting redefined traditional Mexican cuisine with contemporary techniques for over seven years. His understated elegant restaurant is a showcase of his beautifully presented cuisine. Since my last visit in March, he has added a wonderful touch of polished hot stone warmers for the various breads that is served. Traditionally, hot stones were wrapped in cloth to keep tortillas warm but he has brought this ancient technique to his contemporary restaurant. Accompanying his breads are a soft butter infused with goat’s cheese and Hawaiian black salt as well as a superb salsa roja.

Our amuse is a shot of a warm “quesadilla” soup of pureed corn tortilla and cheese broth with an avocado foam. The following is the degustation menu we experience:

- Seviche of robalo, done slight sous vide, with tortilla water, avocado cream and tomato

- Dobladitas (small crisp folded corn tortillas) stuffed with corn fungus, whey consommé, and zucchini flower stuffed with cheese

- Chili water with seviche of scallop, cucumber, vanilla and cilantro tapioca pearls

- Seared flounder with red pipian sauce of gujillo chilies and sesame seeds

- 20 hour braised shortrib with mole de olla (sauce of pastilla chili and vegetables)

- Red Berry Sorbet with mescal

- Mamay crème brulee

- Deconstructed lemon meringue tart

- Sponge cake with three milk sauce, raspberries and vanilla foam

Read the rest of the article on Nathan's Blog.

Update Mexico City

noreply@blogger.com (Ruth T. Alegria) — Thu, 13 Aug 2009 15:07:00 +0000

To try and find all that Mexico City has to offer you need to be on the alert so every Thursday pick up a copy of the weekly magazine Tiempo Libre . Hopefully some year its web site will be more functional.

Another option, and one that has useful information for the day to day is Mexico City's "El Portal Ciudadano del Gobierno del Distrito Federal". With various sections from " Trámites y Servicios" (translation Transactions and Services) , to "Cultura y Tourism" (Culture and Tourism) to the more esoteric "Medio Ambiente" where you find the all important "HOY NO CIRCULA" (Today YOU DON'T CIRCULATE i.e. auto schedule) and a schedule of events for the Sunday program "Muévete en Bici" ( About on Bicycle).

And be forewarned, if you are in the center of the city on Friday September 18 at 10:30 AM there will be a "Macrosimulacro" a LARGE scale earthquake preparedness exercise with building evacuations ( think AVOID Av. Reform), ambulances and emergency workers racing through the city.

But you could join us on an afternoon stroll on Av. Reforma to "shoot" endangered species as interpreted by Mexican artists with spectacular results.........

Culinaria Mexicana

noreply@blogger.com (Ruth T. Alegria) — Tue, 04 Aug 2009 11:00:00 +0000

For all things Culinary in Mexico check out the Culinaria Mexicana website. Filled with current news, events, an online store for hard to find artesian items, restaurant reviews, restaurant lisitings and profiles on the leading personalities in the Mexican kitchen. That and so much more!
I thank the editors of Culinaria Mexicana for including me in their fourth edition:

La “Alegría” de una mujer enamorada de México

En estos primeros números de Culinaria Mexicana® nos ha dado un gusto enorme recibir el respaldo de grandes personalidades de la cocina nacional y además de llamar la atención de medios impresos y en línea extranjeros, los cuales han dedicado algunas líneas a nuestro trabajo editorial.

Uno de estos sitios es dirigido por una encantadora e incansable mujer, Ruth Alegría, quien a través de su sitio: http://ruthincondechi.blogspot.com/, descubre todos los días algo nuevo: un mercado, un restaurante, productos, platillos y el acontecer diario en el renglón de la cocina tradicional mexicana.

Aunque sus contenidos están en inglés la recomendación es más que merecida pues es común verla en eventos de todo tipo, siempre con la mejor disposición de difundir al mundo el quehacer de nuestra cocina.
Nacida en Panamá, de padres Nicaragüenses, Ruth emigró con su familia a los Estados Unidos a temprana edad y gracias a que en su entorno la cocina era el negocio primordial de su familia, tuvieron el honor de abrir uno de los primeros restaurante mexicanos en la urbe de hierro, Nueva York, al cual llamaron Mexican Village, Villa Mexicana, el cual fue reconocido por su calidad y autenticidad por el periódico The New York Times, entre muchas otras revistas y asociaciones especializadas.

Entonces, comenzaron sus trabajos de investigación formal y fue así como fundó la Escuela de Cocina en la Universidad de Princeton.

Con los años, ella continuó la labor de sus padres hasta que el destino la trajo a residir permanentemente en nuestro País.

Actualmente Ruth es miembro de una importante página que ofrece tours culinarios culturales a México en el extranjero www.mexicosoulandessence.com, la cual está asociada a distinguidas asociaciones como Slow Food, The James Beard Foundation y la Asociación Internacional de Profesionales Culinarios.

Feria de la Torta

noreply@blogger.com (Ruth T. Alegria) — Sat, 01 Aug 2009 15:40:00 +0000

Yes, you have only today and tomorrow to get your overstuffed, lusciously garnished and dripping out of your hand torta ! For the 6th annual year La Feria de la Torta comes to Mexico City and this year the participants were out to smash their own record for the world's largest torta. At 45 metros long and with only 15 minutes to accomplish this feat we'll have to wait for the official tabulation to see if they made it.
In the meantime here are some examples of the variety and extensive tortas on offer from all over the republic. My own choice a cemita from Puebla with carnitas, avocado, quesillo, and chipotle.
Clowns, ballons, music, and even a Miss Torta were on hand to cheer on the event. Be prepared, come with an appetite. Even at that I had to take half of my cemita home. Truth be told the sampling from the different stands might have made more then an impression!

The Feria de la Torta is located in the Esplanade of the Delegacion Venustiano Carranza in Colonia Jardin Balbuena. Buen provecho!

Mexico City Highlights

noreply@blogger.com (Ruth T. Alegria) — Fri, 24 Jul 2009 16:14:00 +0000

As I've said before, there are so many events in Mexico City its hard to keep up with all of them. This week its SO MUCH MORE that I've decided to start a News update, as often as I can.
So for all those in Mexico City, planning to visit or just interested this is what's happening.

Sad to say we missed yesterday's screening of "Like Water for Chocolate" Laura Esquivel's ode to mexican cooking, but the film festival titled El Banquete at the Cineteca Nacional goes on till August 2. Forty movies all food focused and to make sure you don't have food lust, every Sunday gastronomic offerings "de alta cocina internacional"!

Yuri de Gortari and Edmundo Escamilla in conjuction with CONACULTA have prepared the first Congreso Iberoamericano in Mexico City. Its theme Cocina Tradicional: Patrimonio Cultural de los Pueblos. Invited are chefs from Argentina, Bolivia, Paraguay, Panama, Venezuela, Spain, and Italy. The Congress will run from August 24 to the 30th and will conclude with a gastronomic fest in Parque Mexico Colonia Condesa.

Enrique Olvera shines again, this time as the only Mexican chef included in the new book Más que tapas. Thirty celebrated international chefs the likes of Andoni Luis Adúriz, Pierre Gagnaire, Alex Atala, Gastón Acurio and Zhenxiang Dong take the Spanish tapas to new levels. Read more about it in El Universal.

Then if your feeling up to a little cool weather make your way to Colonia Condesa's newest hot spot Artic Bar. The first ICE bar in the country it has two separate spaces, the first at an ambient temperature and the other at -7 Centigrade, but not to worry, coats are provided.

La Polar

noreply@blogger.com (Ruth T. Alegria) — Sat, 18 Jul 2009 21:11:00 +0000

Guillermo Prieto 129, corner of Melchor Ocampo, Colonia San Rafael

LA CASA DE LA BUENA BIRRIA or La Polar had its beginnings in the early 1930's as a local beer joint whose owners hailed from Ocotlán Jalisco. In the 1980's already well established and with a reputation for the best Jaliscan style birria of Mexico City the original business began to physically grow into what we see now, a restaurant/bar/events center. La Polar proudly displays its longevity on the side of the building with the legend " 74 aniversario 1934-2008" , add another year and we're celebrating its 75th year in business now.

Birria can be made with lamb,goat,or mutton or a combination of any of these meats but it is the seasonings that make the dish. According to Ricardo Munoz Zurita's "Diccionario Enciclopedia de Gastronomia Mexicana" the traditional recipe calls for salting the meat and rubbing with a salsa/sauce of chiles, which can be ancho, guajillo, morita, cascabel and colorado that are ground together with black pepper, clove, oregano, cumin, vinegar, salt, garlic, and onion. In some areas pulque is also added to this mixture and the whole wrapped in maguey leaves. An exceptional festival/party dish its preparation requires an expert hand and at La Polar the results are delicious.

And please don't ask for a menu, the offering is Birria in all of its glory.

Los Chamorros de Tlalcoquemecatl

noreply@blogger.com (Ruth T. Alegria) — Fri, 10 Jul 2009 12:24:00 +0000

After an intense year of accompanying journalists, radio crews, and TV crews around Mexico City I finally had time to go through my own notes!
Of course everything turned on what was happening in the food world. New emerging trends, old traditions, new chefs, culinary legends and wherever there was great food. From street corners to valet parking the distances traveled covered the whole of Mexico City.
The reports that follow in the coming weeks will cover eateries that will transport you to Mexico City, literally as well as figuratively. So come with us to visit Los Chamorros of Tlalcoquemecatl.

Los Chamorros
Pork leg you won't believe, in the style of Jalisco state.
 177 Tlacoquemecatl St., Del Valle  Tel: 52-55-5575-1235.

Culinaria Mexicana

noreply@blogger.com (Ruth T. Alegria) — Wed, 01 Jul 2009 12:31:00 +0000

Finally a web site that provides up to the minute and detailed coverage of all things associated with the Mexican Culinary scene. From current news items, interviews of the movers and shakers of this world, recipes, calendar of events, to a virtual store and yes even Culinary tours!

Developed and directed by three of the younger generation, Claudio Poblete Ritschel heads up the group as its editorial director, as his executive director ( and beautiful wife) Silvia Ayala Barajas, and as the creative director Arturo Aguirre Tapia. They bring years of experience to this much needed enterprise.

The scene here is sizzling and this launch of the web magazine will keep you up to the day with all things culinary in Mexico!

Tortas in Mexico City

noreply@blogger.com (Ruth T. Alegria) — Mon, 29 Jun 2009 23:35:00 +0000

New York Magazine's restaurant section has been one of several dining guides that I use when I'm in "El Norte". Today's online restaurant section came with an article on a distinctly MEXICAN creation, the TORTA, and to tell the truth, if you haven't eaten a torta in Mexico City, you don't know what your talking about!
Luckily good friend Nick Gilman covered the torta, and its regional variations, in his blog Good Food In Mexico City. So for an insiders view of the torta, cemita, pambazo, and torta ahogada go to his article on this most protean of Mexican "good eats".

Nick Gilman's Torta report, and if you get very hungry catch a plane and munch your way through his recommended best of Mexico City Torta stands.

After writing this post FaceBook friend Juan Carlos Chavez sent his recommendations for tortas in the city. Here are his top picks:

June 29
Ruth, en la Ciudad de México, La Texcocana, Don Polo y El Moro, -según yo- las mejores

To Laugh Again!

noreply@blogger.com (Ruth T. Alegria) — Fri, 08 May 2009 18:40:00 +0000

Finally a laugh...... and NO, eating pork doesn't give you the swine flu!

There and Back Again

noreply@blogger.com (Ruth T. Alegria) — Mon, 04 May 2009 15:39:00 +0000

Friend David Lida's comments on Mexico City and the "flu pandemic" appeared in the Op-Ed section of yesterday's Sunday Times. I felt like a traitor though as I read it in the warmth of my rented cottage in my old hometown of Princeton N.J.

I had left Mexico on April 1 to attend a culinary conference in Denver CO. and had, as is my wont, proceeded to Princeton for my annual family visit. The news of the swine flu erupting got to me the Friday before my Sunday April 26 return flight home to the D.F. Worried calls from friends asking where I was, in Mexico or out, would I return or not, was I worried that I might be infected? came even as I stepped onto the plane. The questions and advice kept coming.

After six years of living in Mexico as an FM-3 rentista, I do consider it home and long to return after any prolonged (anything more then a weekend) trip. Yet here it was, a threat to my well being. I have, as an asthmatic, managed not only to control my symptoms but to live unafraid of contamination or the "smoke" as it is commonly referred to. But this sounded far worse then just the cloudy soot that I've grown used to breathing. What should I do?
Calls to my doctor, "Why did you come back?" from him. Calls to friends there, "What are you going to do ?". And questions from friends there as to how this crisis was acting out in the USA.
The worst moments were questioning myself as to whether I was reacting or panicking.

Yes I was one of the many who "fled" the D.F. after a hurried 56 hour trip to make sure that whatever I could prepay for a 2 month period was paid. My two days there were filled with adjustments to my face mask, courtesy of my dental assistant daughter before I boarded the plane back to the D.F. Giving my extra face masks out to my neighbors before I left.
Praying for them, for my adopted country and for my own family.

Would I be carrying the virus back with me? Since I've been here CNN and BBC news have been my constant companions. And looking at pictures of the view from my balcony back home.

Swine Flu & Mexico City

noreply@blogger.com (Ruth T. Alegria) — Tue, 28 Apr 2009 15:12:00 +0000

Well the situation is dire here in the city. Pharmacies (I went to 4 different ones) were all sold out on face masks, latex gloves, alcohol based hand sanitizers, vitamin C/D, "anti-flu" medications and several prescription drugs! I see people, me included, going from one pharmacy to another looking for what they need.

I was able to get a 2 month supply of my asthma medication and am considering trying to track down another month's worth just in case. The city is half deserted reminding me of the vacation periods that are famous here when the city empties out, except this is an enforced vacation. ALL schools have been closed until May 6 ( for now - this could be extended). Major gatherings have been prohibited, i.e. soccer matches have been played to empty stadiums, concerts cancelled. The worse of the bans is the cancelling of church services and of the special services at the Basilica of Guadelupe, you know that things are bad when even this "miraculous" site is banned to large gatherings.

I'm not even sure if the museums are still open.
Topic of conversation centers on whether travel will be curtailed and when, here people believe that travel bans are close. I arrived Sunday at 11 PM and am leaving Wednesday at 9 AM. A total of 57 hours.
Nick and Jim, my closest neighbors and good friends, have pushed their travel plans to Spain up by a week. They're going to the airport today trying for stand-by seating. Friends keep calling and at least 3 were checking in for their stepped up travel plans! Those who can seem to went to go and are doing what ever it takes to be out of here.

On my flight down on Sunday the flight attendants were talking about the efficacy of face masks,discussing if they should ask for face masks and extra water for themselves, and of the half empty planes going in both directions.
They stopped when they saw I was eavesdropping.

I awoke at 4:30 AM trying to remember if I've forgotten anything - bills paid, meds purchased, cleaning lady paid, etc,etc. BBC News was on and the minute to minute reporting was depressing, the one glimmer of hope, that the WHO (World health organization, not the rock band) is not recommending any travel restrictions.

Then some web surfing for more news and this came up, after an hour of looking, some recommendations for pre and post flu infection:

http://www.cdc.gov/swineflu/recommendations.htm

Heading for Princeton for a 2 month stay and hoping that Mexico and its people get through this.

The Taste of Life in Mexico City II

noreply@blogger.com (Ruth T. Alegria) — Fri, 10 Apr 2009 11:26:00 +0000

Episode two of The Taste of Life goes even further to experience the best of Mexico.
Opening with views of the vast expense of Teotihuacan , the place where men became gods, Chef Rudolph and Stella climb the Temple of the Sun to experience the flavors of a Mexican hot chocolate accompanied with a pastel de tres leches.

Then off to the Azcapotzalco section of Mexico to visit Chef Carmen Ramirez Degollado at her restaurant El Bajio to discover the mysterious Mole sauce. Titita, as she is affectionately known, shares the secrets to her marvelous mole sauce with Rudolph.

Then off to the Desierto de los Leones and Sergio Ynurrigaros fabulous home to make blue corn tortillas with Dona Roberta and to try his hand at making his own. Yes, that's me, at the table, pointing out Rudolph's easily recognizable attempt at tortilla making.

Then off with Stella to the Centro Historico to visit La Ideal Pastelaria and its amazing first floor selection of pan dulces and pasteles. Then the famous second floor and its amazing displays of special occasion cakes, sold by the kilo!

Xochimilco and its market with its incredible selection of fruits, vegetables and prepared foods warrants a special visit with Rudolph giving a running commentary on its bounty.

A visit to Centro Culinaria Ambrosia finds Chef Ricardo Munoz Zurita going spoon to spoon with Rudolph preparing a tortilla soup that the students then vote on. And the winner...... Chef Rudolph!

A special visit from the Old World to the New World with enjoyable results!

The Taste of Life in Mexico

noreply@blogger.com (Ruth T. Alegria) — Sun, 05 Apr 2009 11:42:00 +0000

Finally on the web, from Holland, two episodes that were filmed throughout Mexico City on the quest for the best of its culinary heritage.

The first episode takes Chef Rudolph van Veen and Stella Gommens through the Centro Historico to taste tacos and tamales. Then off to restaurant Pujol and Chef Enrique Olvera for his fine dining interpretation of Mexican street food.

Off again to the south of the city to visit Milpa Alta, cactus capital of Mexico, featuring good friend and mezcal maven Sergio Ynurrigaro cooking with Chef Rudolph van Veen in Milpa Alta. Amidst a cactus field they choose the cactus paddles for several dishes that feature this versatile food.
Watch for the white hat, that's me!

Then off to Coyoacan and Oh Mayahuel for a mezcal tasting and Rudolph in the kitchen once again!

To finish off a canal ride on Stella's own personalized trajinera. Of course lots of eating and drinking goes on. Even a bit of dancing with mariachis providing the music!

Rancho Casa Luna

noreply@blogger.com (Ruth T. Alegria) — Sun, 29 Mar 2009 22:59:00 +0000

Every now and then the itch to see the sky and breath free grabs the residents of Mexico City. What better then an invitation to the spectacular Rancho Casa Luna in San Miguel Allende.
Dianne Kushner has created a colonial style country retreat surrounded with organic gardens and boasting three kitchens where cooking classes are offered.

With just one day to enjoy the gardens we picked, washed, diced and chopped and had a most spectacular feast from the garden!

Diana Kennedy

noreply@blogger.com (Ruth T. Alegria) — Fri, 27 Mar 2009 15:00:00 +0000

From left to right Sally Swift (producer Splendid Table), Diana Kennedy, Lynne Rossetto Kasper (host Splendid Table) and Chris Heagle (production crew).

If you don't know who Diana Kennedy is, what a great loss to your understanding of Mexican gastronomy!

Diana arrived in Mexico in 1957 and has never looked back in the kitchen.
Intrepid, inquiring and adventuresome she has written 8 books and has been honored by many culinary organizations and governments. In Mexico she was awarded the Order of the Aztec Eagle for her contributions to the documentation of regional Mexican cuisine, the equivalent of a knighthood for non-Mexicans.
Need I say more. Now to add to the list of her existing books comes her latest work " Oaxaca al Gusto". This is a Spanish language edition with only 3,000 copies available.

Oaxaca Al Gusto to be presented on April 1, 2009 at the auditorium of the Museum of Mexican History.
Address Dr. Coss 445 Sur. Zona Centro, Monterrey, N.L.
Tel. 2033-9898
Free admission.

List of her English language publications:
The Cuisines of Mexico (1972)
The Tortilla Book (1975/1991)
Mexican Regional Cooking (1978/1984/1990)
The Art of Mexican Cooking (1989)
My Mexico (1998)
The Essential Cuisines of Mexico (compilation from Kennedy's first three books, plus 30 new recipes) (2000)
From My Kitchen, Techniques and Ingredients (2003)
Nothing Fancy (1984/2008 out of print)
My Mexican Kitchen (2003)

List of her Spanish language publications:
El Arte de la Cocina Mexicana, Editorial Diana, México DF 1993
México- Una Odisea Culinaria, Plaza y Janes, Mexico DF 2001
Shredded by publisher/ to be reissued posiblement 20010

El Arte de la cocina mexicana Editorial Diana 1994, nueva edición Ed. Diana/Planeta Mayo 2009
Lo Essential de las cocinas Mexicanas, Plaza y Janés, México DF 2003
Recetas del Alma (Nothing Fancy), Plaza y Janés, México DF 2006

To listen to the great lady herself go to the The Splendid Table
Feb. 28 episode on Mexico.

Invitation to the book presentation:

Academie Culinaire de France Gala

noreply@blogger.com (Ruth T. Alegria) — Thu, 19 Mar 2009 06:10:00 +0000

The Academie Culinaire de France and the Vatel Club of Mexico held a most impressive gala dinner on Sunday March 15th, 2009. White toques, white chef coats, a great deal of back slapping and double and triple cheek kissing!
The event, to honor chefs whose accomplishments and long careers merit recognition and to induct new members to the Academie. But what an event, hosted by the Vatel Club of Mexico at the Hotel Presidente InterContinenetal and by Vatel officers Olivier Lombard and Guy Santoro, with the participation of Gerard Dupont President of the Academie Culinaire de France, and the French ambassador Daniel Parfait.

The greatest honor, Vatel Chef of the Year Silver Toque, was paid to Chef Ricardo Munoz Zurita for his life long dedication and untiring labor in preserving and promoting Mexican Gastronomy throughout the world.

Chef Margarita Carrillo De Salinas was also honored, one of only two women to be inducted into the Academie, in recognition of her great contributions to Mexican Cuisine.

Felicidades!