25 Mar 2014
by scolgin
in Eating Out, On the Road, Recipes
Tags: Anthony Bourdain, black clams, Bodeguita del Medio, Casa Tres Coronitas, Mexican cooking, Mexico, Pancho's Takos, patas, Puerto Vallarta, uni
I had successfully taken over the kitchen at Casa Tres Coronitas — at least for a couple of our nights here. And Marilu actually seemed somewhat relieved.
At the PV Farmer’s Market
Out on the boat with our amigo Mario fishing, looking for whales, snorkeling and loitering on beaches, we’d caught a big red snapper and a couple of smaller fish that appeared to be in the tuna family. The little fish I made into a Mexican crudo with lime, chili, cilantro, onions and Jugo — the Mexican equivalent of soy sauce — while the larger fish I left to Marilu to grill, one of her specialties. (I didn’t want to steal her thunder. And her fish was delicioso, I could’ve done no better.) More
21 Mar 2014
by scolgin
in Humor, On the Road, Recipes
Tags: Casa Tres Coronitas, cooking, food, Mexican cooking, Mexico, octopus, Puerto Vallarta, shrimp, tequila, travel
We love the food at Casa Tres Coronitas — prepared by the house cook, Marilu — especially the first couple days we are here. But after a few days, we’re ready for a change… if not wanting to necessarily leave this perfect paradise.
“I would like it if you cooked a couple nights,” Leslie said last time we were here. But we never had the courage to approach Marilu with this proposition, both out of fear of hurting her feelings, and an inability to communicate the point to her anyway. But when I mentioned it to Monica, who speaks fluent Spanish, she was insistent. “Oh, of course you will cook! I already told Marilu that you were a chef and you wanted to cook.”
More
18 Mar 2014
by scolgin
in Humor, On the Road, Recipes
Tags: Casa Tres Coronitas, cooking, corned beef, food, humor, Mexico, Puerto Vallarta, recipes, St. Patrick's Day, tacos
We just can’t get enough of Mexico.
Today we boarded a plane and headed two-plus flight hours south of our home to our favorite spot, Casa Tres Coronitas on the coast of Pacific Mexico just south of Puerto Vallarta.
Sunset for St. Patty
Last time we came, in October of last year, my wife had had enough of Mexico. More specifically, she had had enough of the mosquitos that hovered in clouds around our heads, penetrated our mosquito netting and generally rendered the Mexican nights of what would have otherwise been a perfect vacation intolerable. October, you see, is the end of the monsoon season, and we had the misfortune of visiting a week after a hurricane. There was water — lots of water — everywhere, and the mosquitos were happy. More
04 Mar 2014
by scolgin
in Pork, Recipes, Video
Tags: food, Mexican cooking, Mexican pizzas, Mexico, Oaxaca, recipes, Rick Bayless, street food, Tlayuda
It was a Saturday afternoon, I had a bit of a cold. So I settled into my bed to watch cooking shows on PBS. One of my favorites is “Mexico One Plate at a Time,” with Rick Bayless spotlighting a different region of Mexican cooking each season. This season, he’s in Oaxaca, which is a part of Mexico I’ve never had the privilege to visit.
I often get inspired to cook by things I see Rick talking about on his show — last season he was in Baja, and I found myself trying out air-dried machaca beef, shrimp tacos folded in fried cheese and even an avante garde foamy sea urchin ceviche. And now, lying in bed, I watched as Rick, visiting a sustainable farm in the Oaxacan mountains, dug into something called a tlayuda. More
25 Feb 2014
by scolgin
in Beverages, Recipes
Tags: Cazadores, cocktails, Cuba, Havana Club, Hendrick's gin, margaritas, Mexico, mixology, tequila
We don’t drink a lot of hard liquor, but when we do, we’re definitely tequila people. I’ve gained a reputation for making a pretty great margarita. Which leads to the obvious rut — what else can we do with tequila besides margaritas?
El Chapulín
Because I like high quality ingredients in everything I make, we have a good collection of liquor — artisans small-maker rums from the Caribbean and Havana Club rum smuggled in from Cuba (via Mexico) just for mojitos; fine handmade Kentucky bourbons and peaty aged Scotch; and at least five or six different special tequilas, many you can only get in Mexico. More
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