San Miguel and the Guanajuato region are not as well known for their cuisine as Oaxaca, Veracruz or Mexico City-- but there is still tons to be found.  The street food is always delicious. I like Dona Mecha's gorditas on Insurgentes,and the all-night tacos on Mesones and Insurgentes comes to mind.  I would always recommend checking out the Mercado Ignacio Ramirez, for the authentic market experience -not to mention the mouthwatering carnitas close by (Apollo XI on Mesones).

For the most part, if its great soulful cuisine your looking for, steer clear of most of the restaurants (many are geared towards passing tourists).  The one notable exception is La Posadita, on Cuna de Allende.  Beautiful view of the Parroquia and delicious food.

Most importantly. Have fun, be adventurous. Sit in the Jardin and have a fruta with limon and chile de arbol.  I mean how could you not thoroughly enjoy yourself?!

 

Dear Shirle'

Depending on your climate and soil, the fully grown tomatillos from the (heirloom) purple tomatillo plants will be between 1 1/2 and 2 inches in diameter.  They should completely fill out the papery husk, eventually splitting it to let the sun "kiss" the exposed part of the berry and turn it purple. Most people like to pick them at the mature green stage, to emphasize their tangy flavor.  But you can let some mature to the yellow stage and try those:  they're much sweeter, less acid.  In any case, the tomatillos you grow will likely be much more flavorful than the commercially available ones.  

 

Dear Joyce:

Everything changes when you're cooking paella for a small group.  I wrote a book with my daughter, Lanie, with a great small recipe for paella--with more Spanish flavors than Mexican ones.  You can easily vary that, though.  Check out Rick and Lanie's Excellent Kitchen Adventures.  Here's a peek at the book:

Serves 6

3 ¼ cups chicken broth (use 2 ¾ cups is using the short-grain “paella” rice from Spain)
¼ teaspoon saffron (L: if you don’t have this, dish is still good)
Salt
¼ cup olive oil or vegetable oil
6 chicken thighs
1 large red pepper
2 cloves garlic
A 15-ounce can diced tomatoes in juice
A big handful of green beans
OR 1 ½ cups frozen peas
2 cups rice (R: look for fat-grain Spanish paella rice or medium-grain rice in groceries and Mexican stores; any rice will work, though)
½ pound medium-size shrimp
¼ pound ham
1 lemon

DO THIS FIRST
Red pepper. Cut pepper in half down through stem.  Pull out white seed pod in middle and pull off stem.  Throw away. Cut pepper into small pieces (about ½ inch).
Garlic.  Peel.
Tomato.   Pour canned tomatoes and the juice into blender or food processor, secure lid and blend smooth.
Green beans.  Break off stem end and pointy end.  Cut into small pieces (about ½-inch).
Shrimp.  Peel shell off each shrimp: Hold shrimp in one hand and pull off tiny legs with other; next, peel off shell a few sections at a time.
Ham.  Cut into small pieces (about ½ inch).
Lemon.  Cut into 8 wedges.
Oven:  Adjust shelf to middle of oven.  Turn on to 325º

1.    Heat broth.  Pour broth into medium 4- to 6-quart saucepan. If using saffron, mash the little threads into a ¼ teaspoon measure, then add.  Add salt (2 teaspoons for unsalted broth, 1 ½ teaspoons for low-salt broth, 1 teaspoon for salted broth).  Cover pan with lid and set over medium heat.

2.    Brown chicken.  Measure olive oil into 12-inch skillet or heavy pot (preferably Dutch oven) 12 inches in diameter that can go in oven. Set over medium-high heat.  Dry chicken with paper towels.  When oil is hot, carefully lay chicken in oil. When well browned underneath (4 to 5 minutes), turn over with tongs. Brown other side.  Use tongs to transfer chicken to a plate.

3.    Cook the flavorings.  Reduce heat to medium. Add pepper to pan and cook—stir occasionally—until beginning to brown (about 4 minutes).  Crush through garlic press (or chop finely) and add to browned peppers. Stir well, then add blended tomato and chopped green beans.  If using frozen peas, add after you take paella out of oven.  Cook and stir until thick and pasty (about 4 minutes). 

4.    Cook rice.  With pan still over heat, add rice.  Stir 3 or 4 times, then cook 1 minute.  Pour hot broth into rice.  Scrape all rice kernels down into liquid.  Stir once.  When liquid boils, set timer for 10 minutes.  Don’t stir (stirring makes the rice gummy).

5.    Finish paella.  When the timer goes off, lay shrimp, chicken and ham in a single layer on rice and gently press in. Set skillet in oven and bake 13 minutes.  Take out of oven. “Fluff” rice with fork. If using frozen peas, add them.  Cover with lid or piece of aluminum foil.  Let stand 10 minutes to finish cooking rice.  Either serve the paella straight from the skillet at table or spoon onto individual plates.  Serve with lemon wedges for each person to squeeze on paella.

 

Wow, you're taking our readers into the graduate school of Mexican cooking!  Yes, in many places in Mexico, they call the small purple tomatillos 'tomates milperos' or 'tomates de milpa' because they come up "volunteer" in the corn fields (milpas).  They have the best flavor.  (By the way, in Oaxca they call them 'miltomates.')  To find seeds for this kind of tomatillo, go to johnnyseeds.com

Sincerely,
Rick

We just launched the Frontera Scholarship, our new program in conjunction with Kendall College, to send a Mexican-American student to culinary school. Part of the program is an internship here at our restaurants - and the chance to accompany the Frontera team on our annual trip to Mexico in July. This is the first year of the program and we are all excited!

To qualify, you must be a recent graduate or current senior in the Chicago Public Schools. Recipients must also be of first or second generation Mexican origin. All the qualifications and requirements are spelled out in the application.

Sincerely,
Rick

Hey, Green City Market starts on May 14!  And our big 10th Anniversary Festival (even Mayor Daley is coming!) is on Saturday, May 17.  The big program (including the all-local birthday cake for everyone--and cochinita pibil tacos from our crew!) starts at 9 am.  

About that pan:  yes, in fact, you need it to make the chocoflan.  A regular 10-inch cake pan isn't deep enough to hold everything.  We used the one from Wilton that you've already found. 

Sincerely,
Rick

This year I decided to share some of my playlists--because I, too, love great music when I'm cooking and having friends over.  So if you run your cursor over "Television" in our web site, you'll be able to click on "Resources and Playlists."  That's where you'll find some of my favorite mixes.

Sincerely,
Rick

Okay. That shirt--one of my prize posessions. I mean, isn't it true? I once met a staunch vegetarian that ate bacon because, as she put it, "bacon's a treat like candy, not like meat." The shirt came from CafePress.com; type bacon into the search field, then scroll through the choices. Very good choices, I might add, for any bacon lover.

Sincerely,
Rick

I am so glad you're enjoying the new shows! Cajeta is Mexico's version of dulce de leche, a caramel that is made by simmering milk and sugar (and sometimes cinnamon) for a long time until it has reduced to about a quarter of its volume and turned golden brown. Very different from our traditional caramel sauces that start with caramelized sugar. (you can make it or, as I did in the recipe you watched me prepare on the show, buy it in a squeeze bottle (available in Mexican and other well stocked groceries). Corona is a reliable brand; I like the cajeta made from goat milk or the one called ' quemada,' meaning that it is a darker caramel.

Sincerely,
Rick

Basically I chose Topolobampo because once, when travelling through that little fishing town near Los Mochis in the Northwest Mexican state of Sinaloa, I thought about what a cool word it was.  Topo-lo-BAM-po or tplBAM...po (as it's contracted by many of us who say it a thousand times a day) or simply Topolo or, as my mother has been known to say, Topo la Bamba.  However you say it, the word brings a smile to your face. Like we hope the food does.  There's a longer story, but I'll go into that at another time.

Sincerely,
Rick

Don't worry, our little re-tooling of the format for Season 6 is just our way of weaving in things a lot of our viewers have been asking for.  Namely, how to captures that incredible Mexican fiesta spirit when we're entertaining family and friends back home--without resorting to clichd sombreros and serapes, a blaring mariachi soundtrack and day-glow green margaritas.  But Season 7, which we're deep into working on now, will focus again on places (with a couple of fun new twists in format), taking you to some incredible places that few have visited. I promise.  

Sincerely,
Rick

Check your local listings for times and start date.

Sincerely,
Rick

I know it seems confusing--it IS confusing--but you put the cake batter in first, dribble on the flan's custard mixture and put it in the oven.  During the baking the cake mixture floats up through the custard before it sets, winding up on TOP when you remove the pan from the oven.  Honestly.  So ... When you flip your chocoflan over to unmold it, the cake will be on the bottom.  EVERYONE LISTEN UP: I've been making the chocoflan a lot recently and I have decided that the cake has the best textures and taste if I use a non-Dutched (not alkali-treated) cocoa. 

Sincerely,
Rick

Thanks for the comments.  We're having a ball shooting these shows!  My book Mexican Everyday has lots of good, simple recipes that are for everyday eating ... meaning they lean toward the leaner side of my repertoire.   

Sincerely,
Rick

Everything Season 6 will be live on the website shortly! In the meantime here are the links to the Braised Short Ribs and the Impossible Chocoflan

Check it out and keep coming back for more updates and great recipes!

Sincerely,
Rick