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Everything posted by tomgates

  1. In recent years, whether in Mexico or here in the US, there are 2 items that are getting harder and harder to find, simple calculators and alarm clocks. Both functions are being taken over by cell phones or tablets.
  2. CG has been gentrified for many years after the former residents were bought out to relocate. Were you there THEN? I recall having to duck down in the back of a cab when going to Sam's Wine shop from downtown.
  3. When we sold our home in Ajijic a couple years ago, the people who bought it valued its location in Ajijic centro because they wanted to walk everywhere, not wanting to own a car. Now that Pancho and Costco have stores just west of Ajijic, Ajijic remains a viable place to live.
  4. You might consider contacting a realtor and have them show you around. I would recommend Tom Barsanti at Eager Realty, 331-265-1062. Eager is located close to the Nueva Posada Hotel.
  5. That website indicates a $1000mp limit. Will have to visit several places to put enough money on it to cover a trip to the border and back.
  6. On our first drive to Ajijic in 2008 we used Sanborn's insurance. Nice travel guides as a bonus too.
  7. I asked about USDA Prime that used to be at Costco Galerias on weekends. Seems like someone there could verify.
  8. As long as we owned a home in Ajijic, 15 years, we had Chapala Realty manage all facets of employees pay. They did this for $900mp per month. A bargain in my opinion.
  9. In years up until Covid struck, I could rely on Costco Galerias to have prime steaks, on weekends. For future reference, does Costco still sell them and the approx cost? Thanks. Tom
  10. tomgates


    As long we were in Ajijic, I found it really hard to find good Bunuelos around the holidays. I found this recipe and hope some can enjoy them: Buñuelos, South Texas style Course Dessert Cuisine Tex-Mex Cook Time 1 hour 30 minutes Servings 16 buñuelos Author Lisa Fain Ingredients For the buñuelos: ¾ cup water ¼ cup orange juice 1 tablespoon unsalted butter 1 tablespoon shortening 1 teaspoon vanilla extract 2 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 tablespoon fresh orange zest 1 teaspoon ground cinnamon ½ teaspoon kosher salt Flour, for rolling Safflower oil, for frying Honey, for serving For the topping: 1/2 cup sugar 2 tablespoons ground cinnamon 1 tablespoon fresh orange zest ¼ teaspoon kosher salt 4 tablespoons unsalted butter, melted Instructions To make the buñuelo dough, add the water, orange juice, butter, and shortening to a saucepan and heat on medium until the butter and shortening are melted. Turn off the heat. Add to the liquid the vanilla, flour, sugar, baking powder, orange zest, cinnamon, and salt. Stir until well blended and a soft dough is formed. Place the dough in a clean bowl, cover it, and let it rest for 1 hour. Meanwhile, to make the topping, stir together the sugar, cinnamon, orange zest, and salt. After the dough has rested, divide the dough into 16 equal-sized balls. Keep the dough covered until it’s rolled. Tear off a 2-foot piece of parchment paper, which will be used for the rolled-out buñuelos. Lightly flour a clean surface and one at a time place a dough ball on the floured surface, pat it out into a 2-inch circle, and then roll with a rolling pin from the center until it’s thin and about 6 inches in diameter. Place the rolled buñuelo on the parchment paper, then repeat the process for the remaining balls, adding flour to the rolling surface as needed. When you’re ready to fry, line a sheet pan with paper towels. Pour 1 inch of the oil in a large cast-iron skillet or heavy pan. Heat the oil on medium and when a thermometer reads 350°F or the oil bubbles around an inserted wooden spoon (it should take around 3-5 minutes to reach this point), using a slotted spatula, slide one of the raw, rolled buñuelos into the oil. It will immediately start to puff, so press down on it to keep it from inflating too much. (Bubbles give the finished buñuelos texture and character so don’t worry if there are a few.) After 30 seconds, flip the buñuelo and continue to cook until crisp, about 1 minute. Remove from the oil and place the fried buñuelo on the paper-towel-lined sheet. For the topping, brush the top side with melted butter, then sprinkle a couple of teaspoons of the orange-cinnamon sugar while warm. Repeat the process for the remaining buñuelos, stacking them so each side can be coated. Serve warm with honey on the side for drizzling, if desired. They will keep for a couple of days in a sealed container, though they are best eaten fresh. You can reheat them in the oven for a few minutes, too.
  11. Inevitable really. A home here that sells for $400K, US, has a $76 dollar property liability(as of 2020)? What is the path of resistance? Up...
  12. I was referring to the OLD location of Blue Rose.
  13. There are two ironworkers there. The one I have experience with is the eastern most one, and there might be a tree.
  14. There is a good guy in Ajijic, just west of Blue Rose's old location.
  15. There is a Weber store in Guadalajara on Pablo Neruda. The Weber Genesis II SX-335 is the best gas grill on the market. In the US, it is $1349. When I bought one from them a couple years ago, they were nice enough to deliver it to me in Ajijic.
  16. A little up date. Currency rates vs the US$as today's close (WSJ): Can$ 5.4% vs US$ Mex$ -5.6% Euro 9.4% JYen 21.2% LbSterl 13.5%
  17. They are still doing steaks the way Bruno did them. Cooked over mesquite, basted with a butter/olive oil baste, and seasoned with a rub consisting of 90% granulated garlic/10%garlic salt. Correct my previous post. The (big) baseball filet is $395, up from $350 several years ago.
  18. The baseball filet is little changed in price in 3 years at least. MC, it has never been 250!
  19. He died in Seattle November 2. https://replica.yakimaherald.com/infinity/article_popover_share.aspx?guid=9e8e7f94-fb14-44a4-8ee3-8c1dad02472c
  20. INM is not present leaving Mexico or entering Mexico by car. This is for Mexican plated cars.
  21. You have to be careful with pressure washers. On masonry walls, the water will penetrate the brick and then impossible to paint over it. Better to use a wire brush to remove loose paint and then just paint over it.
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