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About Anónimo

  • Rank
    Advanced Member
  • Birthday 09/28/1942

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  • Gender
  • Location
    Tzintzuntzan, Michoacán, México
  • Interests
    Cooking and baking; blogging; digital photography; improving my Spanish speaking; Internet travel and food fora; cigars, but not too often.
  1. The zucchini blossoms are known as "flores de calabaza" here in Mexico, and are quite commonly used in soups, quesadillas, omelettes and more. I recently had an "empanada" (really more like an overstuffed quesadilla), at a counter in the Mercado de La Merced, in Oaxaca. It was enriched with gooey, melted quesillo de Oaxaca. Inside empanada de flor de calabaza. This was eaten at La Güerita Antojitos Regionales. They offer many other empanada fillings.
  2. My sister, my wife and I had dinner Sunday afternoon at Rezza. We have had several excellent meals there before, and today was no exception. What was different was the presence of a huge, very lively bridal shower part. In spite of the increased workload, the chefs and the waitstaff performed admirably. We were brought a small plate of an excellent sourdough bread, from Manhattan's Sullivan Street Bakery. We enthusiastically consumed three plates of the bread and the olive oil for dipping in the course of our meal. For starters, my wife had grilled octopus again. It was tender and sav
  3. Happy return today to Shan Shan noodle. Gary, the co-owner, remembered us from our last visit two years ago. The refreshing cucumber salad was as welcome as before. That and endless pots of tea are gratis We started with won ton soup, which was a bit light on the small wontons, but the broth was complexly herbal. Star anise was one of the flavors. Then, a reprise of the fried pork buns, plump, sightly chewy, and with a fairly juicy pork filling. Only recently had i found out that they offered mapo tofu, a must have dish, and we ordered that, extra spicy, over cut noodles. It w
  4. My wife, my sister and I ate at Fin yesterday evening. It was my birthday dinner. Here are some notes and observations. The entrance is via a long, strange, “gangplank” corridor, with a creaking wooden floor, which leads up into a fairly attractive dining room decorated with eclectic fisherman motifs. I felt that our welcome was cold and indifferent. My companions didn't sense that. When we were led to our table, I asked for another nearby as it was open on all four sides and the first abutted a pillar. The change was done without difficulty.. At our table was a bread “bas
  5. I'm able to post images now, but captioning is proving to be challenging. MOUSSAKA EKMEK
  6. I will finally get around to posting some photos of last Saturday's meal at Taverna Mykonos. SILOGI
  7. We met yesterday at Taverna Mykonos. I was happy that we found free parking very close by. The interior of the restaurant is cool and white. Classy but not excessive, all in good taste. The background music was a standard Flamenco inflected style. Why Flamenco, I don't know, but as we got into our dining and family experience, I was able to ignore the music. Yes, there were some Zorba-esque tracks as well. We had a large round table in a semi-private nook. We started off with some spreads, a threesome under the heading of "silogi" We chose Taramosalata, Melitzanosalata and Tzatzik
  8. I'm reconsidering my earlier statement. Still, it was a pleasurable experience but with a few clunkers.
  9. Anónimo


    We live in Michoacán México, in a world of nopales. In fact, we have the plant in our back yard. But I usually buy a small bag for $5 or $10 pesos, which is a lot of nopales. I use one or two smaller pads in a blended smoothie, called "Jugo Verde" It's made of orange or grapefruit juice, celery, parsley, nopal and some fresh pineapple. Other additions are optional: flaxseed, nutritional yeast, fresh ginger root, etc. It's best drunk soon, as its refrigerated life is maybe 1-2 days. It's healthful and reputed to help in a weight loss diet. It's also beneficial for the alimentary tract. Ano
  10. My wife, my sister and I went to South+Pine for a late lunch. Overall, it was a delightful experience, yet there were some flaws. The good: the crusty levain bread, with good, sweet butter, is sublime. We got several free refills from our genial waiter. My sister ordered a pumpkin soup with Medjoul Dates and chickpea crisps, a concept which initially revulsed me, but I was converted into a fan with a single spoonful. (Image was here) I had a starter of Heirloom Tomatoes, Stone Fruits, Whipped Goat cheese that was good, despite the underripe stone fruits. The Bad: my wife orde
  11. Going to lunch there today. Will report back.
  12. I booked Taverna Mykonos through OpenTable. Thanks to all who answered.
  13. Thanks! We'll look into those possibilities.
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