More Liana

The CBX website is at  https://www.crossborderxpress.com/en/

The following is a screen shot from their website of how to contact them with questions.  If it were me, I'd email them at the first email address listed.
https://www.dropbox.com/s/9d1wrrlp84yj3uv/Screenshot 2019-10-09 13.02.06.png?dl=0

Look into Cynoff.  Available in powder form, just mix it with water and spray around the outside and inside perimeters and no bugs came in.  It should be available at Ferretería Jara, next to the Telmex office on the carretera. 

Do you ever see on a restaurant menu "trucha salmonada"?  For a long time I thought it was a name invention, but little did I know there actually is a trout by that name.  The flesh is red, like a salmon, but the whole, uncooked fish is a char.  Salvelinus fontinalis--brook trout, in English.  Delicious.

The rainbow trout farm-raised in Michoacán is always excellent, delicious and plentiful, and featured in our restaurants here.  Michoacán is the leader in rainbow trout production in Mexico.  Given that Mazamitla is about 10-15 minutes from the Michoacán border, it's not surprising that they raise rainbows.  It is in no way comparable to farmed salmon, thank god.

On 9/27/2019 at 7:34 PM, ComputerGuy said:

You live in Mexico, right? There is no demand here for executive chefs. There is no concern for executive chefs. There is no money for executive chefs. There is very little talent here in that regard.

Boy are you wrong, CG.  That may be true at Lake Chapala, but it is definitely not true in Guadalajara, Morelia, Mexico City, Merida, Oaxaca, Monterrey, and so forth.  Fifteen years ago, the Colegio Culinario de Morelia was the first culinary school in Mexico to offer a 4-year licenciatura--now there are many.  

You don't become a chef at a school--at a school, you learn techniques and cooking skills.  You become a chef in a kitchen, working your butt off, taking the flak, learning to work every station and manage the kitchen entirely.  Working your way up the ranks.  "Chef" means head of a kitchen--the boss.  It's not some kid fresh out of cooking school. 

There are plenty of CIA graduates and graduates from other fine schools working as chefs and executive chefs in Mexico.  

What David describes as "...a door like set of bars attached to the house that can be closed and locked. The slider can be left open or closed." is exactly what I had on my sliders in Ajijic.  The bars opened, closed, and locked like a normal door, and as he said, the slider could be left open or closed.  It was perfect.  Just tell your herrero (iron worker) that's what you want.

9 hours ago, slainte39 said:

Around Chapala,  Migración hardly even check work permits of foreigners like they used to,  and even less their legal estancia.

Mostly older, retired folks here, and not a lot of young foreigners, lile beach towns.

In general, the expat population living in Rosarito is retired foreigners.  A younger population--and not usually from the US--is at Riviera Maya and at Riviera Nayarit. This new wrinkle comes from the head of INM in Baja California. 

https://www.sandiegored.com/es/noticias/178081/Deportaran-a-los-estadounidenses-que-vivan-ilegalmente-en-Rosarito

Although US citizens living illegally in Rosarito are easy targets, I suspect that there is potential for this to spread elsewhere in Mexico, particularly to high-density areas where US expats live.  My opinion only.  

On 9/22/2019 at 9:20 PM, Ian Greenwood said:

Pho  “ pronounced.   fuh  “  is actually Vietnamese and the ingredients are readily available in Ajijic about half a mile away from anywhere..... The main concern is the broth...most don’t understand you cannot make real broth with just bones...it takes meat and bones roasted and simmered . As usual the proof of the pudding is always in the basics....

 

 

When I make pho, I start two or even three days before: roast a lot of bones, along with them roast an inexpensive cut of beef called chambarete (which you can buy either with or without bones, get 'with'), roast the vegetables, and simmer for about 15 hours.  Strain, save the meat for something else, and go from there, continuing to simmer the stock with ginger, Mexican stick cinnamon, coriander seed, fennel, star anise, etc to season the broth correctly.  I always ask my butcher to cut the actual beef for the bowl of pho in paper-thin slices.  

Now I want some.  

There is a fairly recent PDF study guide for the history portion of the examination required for Mexican citizenship.  BIBLIOGRAFÍA DE ESTUDIO 2017 NATURALIZACIÓN  Google is your friend and can give you lots more information.


Remember that if one is over 60, one is not required to take the history exam; only the Spanish-language exam is required.

Rennet is one thing, cuajo is another.  If you truly want cuajo, go to the Chapala market and ask one of the butchers to save you a piece of cuajo.  You'll see it in the offal section of a butcher stand.

Rennet is a tablet or powder, as you posted in the photo, a modern convenience product that is used to make cheese--without cuajo animal.  Cuajo animal is a stomach lining of cattle that was originally used to make cheese.  

23 hours ago, johanson said:

Here is what Mr. Google told me a Catarina is:

What does Catarina mean in Spanish?

ca·ta·ri·na Feminine - Noun - Singular Plural: catarinas. Translate "catarina" to English: ladybug, lady beetle, ladybeetle, ladybird, Coccinella septempunctuata. Spanish Synonyms of "catarina": catarinita, mariquita, chinita, cochinilla de San Antón, petaca, San Antonio. Translate "Catarina" to English: Catarina.

 

So you are looking for a cute bug?

It's not a catarina at all.  It's a CATRINA.  The word (catrín for men, catrina for women) means dressed up fancy in the style of the late 1800s and ready to go out to a party, the theatre, a dinner dance, etc.  Even today, if your neighbor sees you going out your front door, all dressed up, she might say, "Uuuy, qué catrín!"  For a woman, she would say, "Uuuuy, qué catrina!"

The catrina has become a symbol of Day of the Dead in just the last few years.  That symbolism was NEVER the intention. 

Here's the story.  https://mexicocooks.typepad.com/mexico_cooks/2018/10/dancing-with-death-josé-guadalupe-posada-and-the-history-of-the-catrina.html  

10 hours ago, slainte39 said:

Too lazy to change the damned keyboard from English to Spanish, as I have to do every.time I open it up.   Grrrr

But you are correct, just as García requires that accent. Strong vowel A combined with weak vowel I is considered one vowel and syllable in Spanish,  unless the weak vowel is accented.

I should add that that the accent divides the last syllable into two syllables hence the rule of stress on the next to last syllable.

In this case, it's the rule that where there is a written accent is where the stress falls in the word.  

Look at this one--that follows BOTH rules: 
Singular: imagen  (Follows rule of stress on the next-to-last syllable because the word ends in 'n')
Plural: imágenes (Follows rule of stress where the accent is, in order to maintain correct pronunciation of the singular 'imagen')

On 9/15/2019 at 1:15 AM, slainte39 said:

Well if you insist…….spelling is Parque Cristiania.

Since we're on a sortofa picky roll here, its spelling is Parque Cristianía.  That little accent changes the pronunciation of the word.  

I'm so deeply saddened by this news.  David and I were good friends for more than 20 years.  He...nope, can't talk about it yet.  I don't know how to make this fit in my head and heart.  QEPD David, te envío un abrazo fuerte hasta donde tú estés.  ❤️ 

11 hours ago, bigd said:

What abut long distance moves for example Guadalajara to Tijuana/  who would you call??

SEYMI.  I would never call anyone but SEYMI.  They would definitely provide what one needs for a move to Tijuana.

Where's the rest of this thread, please?  It looks like a lot has been deleted.  ???

SEYMI, headquarters in Guadalajara.  They're the best in Mexico and can handle anything.  They've moved my house twice, with no damage and nothing missing.  Total professionals, they will go to your home and give you a written estimate.  They will pack everything for you and unpack it at your destination, if you need or want that service.  Their office personnel speaks English, if you need that.  They are not inexpensive but they are worth it for your security and protection.

https://mudanzaseymi.com.mx

Yum.

Here's the recipe I use:  https://mexicocooks.typepad.com/mexico_cooks/2019/08/another-year-has-passed-time-for-chiles-en-nogada-stuffed-poblano-chiles-in-walnut-sauce.html

It's not difficult, but it IS time consuming.  The results are worth it, though.

1 hour ago, luvsdawgs said:

The last time I used Amazon mx I was forced to have the item delivered to DHL as they stated it is not possible to deliver to my home. Was a pain in the neck, middle of Ajijic and closed when it was supposed to be open. I waited 20 minutes for the guy to come back, middle of the day. Any time I have ordered from Amazon USA, it was delivered to my house. So, I guess I will only order from the states from now on.

That's weird.  Amazon.com.mx has always delivered to my house--first to an apartment, and now to my private home.  Because I have Amazon Prime, orders from either site usually arrive within 2 to 3 days, are delivered on the day/time sent to me in tracking (including Saturdays and Sundays), and there is never a shipping charge.  Did you let Amazon.com.mx know what happened?  They're very quick to resolve any issues.

3 hours ago, slainte39 said:

I lile my crow "OLD", and straight ...……. if you know what I mean, but if your not Irish blooded, you probably don´t get it.   

I get it!  I get it!  On the other hand, I am sort of an old crow, but definitely not straight.  If you know what I mean and I hope you do.  😏 😊 

I use Amazon.com and Amazon.com.mx all the time.  I also use Mercado Libre.  All are excellent.

I'd say most everybody knows who I am.  Cristina Potters, of Mexico Cooks!.  I live in Morelia, Michoacán, where we're known as Morelianos(as).  Hence my board name: More Liana.

4 hours ago, RickS said:

😁😊

Like revenge, crow is best served cold.  Thanks, amigo.