We Finally Made IT!!

Parroquia de San Miguel Arcángel

A beautiful Cathedral both Day and Night

After nine long months of waiting, we finally arrive in San Miguel de Allende, MX.  Originally, we had our trip scheduled for January 2021 but with the influx of covid world wide, Mexico authorities advised against any travel to their beautiful country.  We heeded their warnings and cancelled our trip.  Thank goodness, that United Air also was very cooperative with rescheduling our trip.  They refunded in full and helped us reschedule for this September trip.   

Our trip begins on September 26, 2021 with a very early departure from Knoxville, TN airport.  Everything went smoothly and was surprised about the number of passengers flying that early in the morning.   We had a two hour flight to Houston, TX for a layover of 1 hour.   Everything was moving quickly and there were no delays.  Upon arriving in Houston, we had to catch their "subway" car to the International Terminal to Mexico.  Customs as quick and we literally walked thru the process very quickly.  

We arrived at Queretaro, MX airport, which was the closest one to San Miguel de Allende, on an empty plane.   I don't believe there were more than twenty passengers on board.  

Upon arriving, we were greeted by our driver and car for the 1 hour 15 minute drive to SMA.  Bajiogo Travel Service is the most popular service and they are very efficient and cost effective.   You don't want to rent a car since staying in SMA is a major issue to park if you do not have reserved parking facility.   The streets are Colonial Mexico cobblestones and VERY narrow.   Some of these streets go back 400 years or more and they weren't designed for today's cars.  You must use sub compacts to maneuver.  

We arrived at our spacious two bedroom second floor apartment which was located in el Centro...the bustling hub of SMA.  The el Jardin attracts everyone and it is so beautiful at night with all the beautiful lights, people, and the music.  Truly a festive gathering place every day and every night.   I can truthfully say I felt more comfortable visiting SMA than I would/could feel in Atlanta!

Our apartment on Correro 19 was very convenient....to everything and we did walk everywhere.  When the distance was too much, we could find a taxi anywhere and the most expensive fare was about 3 US dollars.  

The Apartment--so colorful in Old Colonial Mexico Colors and the original 

artwork was really quite impressive.  

Our first Sunday evening of dining was not the best.   I chose a relatively new restaurant named Terreza 48.  It was promoted on Opentable.com  so I thought it would be a great choice.    Sorry, but this place missed it by a long shot.  

My appetizer plate was a bit lackluster and Brian's soup was just flat.  Our entrées were a so-so attempt.  Brian said his seabass just tasted "fishy".  My pasta was unimaginative.  No dessert....we just didn't feel up to it.   Might have been an off night for the kitchen while the service was very good...no complaints there.  Oh well, we all have our nights. 

After a great night of sleep, we hit the streets on Monday and the first stop was Cumpanio, a restaurant I had enjoyed while staying in Querétaro in December of 2019.  Next to the restaurant is their sister Bakery Shop that puts out beautiful pastry and breads.  I had to go every morning, since it was steps from our apartment and pick up the freshest of fresh in baked goods.   Back to the apartment to enjoy with our coffee...then out for a mid morning breakfast.     One pastry they made was the traditional Concha...Spanish for shell and they made a great one.  Light as a feather and a lovely sugar like topping that wasn't over sweet....just nice with morning café.    I returned home and had to recreate them...and have to admit I did a pretty good job with Pan Dulce Conchas. 

 

Our Monday evening dining choice became the BEST of my Birthday Week.   We chose one of the number one restaurants in SMA...QUINCE!!    My original though was it was pronounced like the fruit quince.   Brian reprimanded me and made me pronounce it correctly...Quince.....(Keen-say) which is the number 15 in Spanish!  

My Salmon in a cream sauce and Brian's Tuna were perfect.  Salads and appetizers were outstanding and the entire staff surprised me with my birthday dessert and other 

goodies that we enjoyed.  A perfect evening to say the least.  

Tuesday morning, we started off on our village exploration and headed to Guadeloupe, a charming artsy neighborhood north of el Centro.  Many buildings have artwork painted on the exteriors and they are a sight to behold.  

Cañada de la Virgen was our Wednesday expedition.  We left SMA early and traveled about 20 miles out of the city to the Pyramids.   Quite a exceptional day viewing the ruins and our personal guide, Mr. Albert Coffee provided so much information...so much to take in but we all enjoyed his expertise.   It was a full morning and early afternoon with the walk to the pyramid quite a chore.   I was glad I could make it but I am sure many would have difficult with the 2 mile walk....up hill.....at 6000 ft altitude.   The air is very thin!  

Wednesday evening's restaurant choice was named

THE RESTAURANT

The restaurant was located in the central veranda of a lovely Mexican Mansion.  

We arrived with not many guests but that wasn't long before it was completely filled to capacity.   And the food was very good...Not Quince...but VERY GOOD.  

Brian enjoyed Beef Short Ribs with Mashed and my 

Pork Chop with Sweet Potato and Caramelized Apple was outstanding.  

We completed the meal with an Apple Galette and Sorbet.  

With all the extravagant dining, we decided to start choosing  where the locals dine.....very casual and authentic  food.   All was enjoyable and so convenient that every place we chose was only a 10 minute or less walk.  Great to "walk off" all the meals.   We needed that, to say the least.     One of the number seafood restaurants was a great choice named Mario's Mariscos.  It was out of walking distance and we had to take a cab but the ride was worth it.   Brian had sawfish and I had their Coco Shrimp...the meatiest shrimp I have ever enjoyed.   All fresh seafood is brought in from Mazatlán, a Mexican resort town of the west coast of Mexico north of Puerto Vallarta.  

  

The rest of our trip included stops at some of the many helado shops (ice cream shops) so we enjoyed their different flavor choices.  The shops are very popular among the locals and tourists.  Watching the crowds was most enjoyable.  

Our long week of walking was beginning to come to an end and we had to catch our flight back home on Saturday.   Our driver picked us up along with three others all traveling to the Querétaro airport.  Getting into the airport was quite easy and we heading once more back to Houston, not before we had to get the mandatory Covid test at the Cruz Roja...Red Cross.  They gave us quick results that we needed to board.  All passengers are required to have tests before returning to the United States....a US requirement.  

Our long 2 hours layover in Houston went quickly and we boarded to return to Knoxville on Saturday night at midnight.  A long long day but was so glad we could go and getting back home also was enjoyable.  

Now it is time to start planning our return trip!  Maybe our return can be soon....

Our Upcoming Adventure

 San Miguel de Allende

Here we come!

So looking forward to our trip to 

San Miguel de Allende

September 26-October 2, 2021

We will be flying into Queretaro, MX from  Knoxville, TN with a layover of 50 minutes in Houston.  Will be a quick trip and should be in Mexico before noon on Sunday.  So looking forward to my Birthday Trip and will include more details and restaurant reviews upon our return.  

Bill & Brian

Good Winter Chili!!

It's suppose to be spring soon...but it still is a cold rainy day here in East Tennessee.   We had three sunny days and this temps were in the low 70's, but overnight back to the damp, cold 40's.  

Here is a great chili that was shared to me but I can't recall who...but thanks anyways.   It is great.  The original recipe calls for ground beef, but I prefer beef stew beef left in big chunks.  

Top it all off with shredded cheese of your choice, sour cream and green onions.  Enjoy!

@@@@@ Now You're Cooking! Export Format

Instant Pot Chili Recipe w/ Cornbread Waffles

Instant Pot

1 lb ground beef

1/2 ts baking soda

1 tb water

2 tb oil

  spice mixture:

2 tb chili powder

2 tb cumin

2 ts oregano

1 ts garlic powder

1 lg onion

2  celery ribs

3  garlic cloves; crushed

  beef stock mixture:

1 c beef stock; or

1 ts better than bouillon; mixed with

1 c hot water

2 tb fish sauce

1 tb soy sauce

3 tb tomato paste

1 ts cocoa powder

28 oz tomatoes; crushed

28 oz red kidney beans

2 tsp salt

1/2 tsp cayenne pepper; to taste

  cornbread waffles:

1 1/2 c buttermilk

1 tb butter; melted

1  egg

1 c yellow corn meal

1/2 c flour

1 ts baking powder

1/2 ts baking soda

1/2 ts salt

Mix the baking soda with 1 tb water until it's dissolved, then add it to the ground beef and thoroughly mix it in. Let sit for at least 20 minutes.

Meanwhile, prepare the spices. Add all the dried spices and herbs and season to one small bowl and mix well and put to one side. Finely chop the onion, celery ribs and garlic in food processor. 

Combine beef stock mixture ingredients and stir well. 

Turn on the saute to preheat to Hot. Add 1 tbs oil to coat the bottom. Add beef and stir until browned. Add the onion and crushed garlic. Keep stirring for 1-3 minutes until the onion has softened. Turn off the saute function. Now add half of the dried spices to the beef mixture and stir well to combine.

Add the beef stock mixture and mix well making sure to scrape up any bits that may have stuck to the bottom of the pot.

Add the crushed tomatoes on top of the meat and spices mixture, Do not stir or mix. Let tomatoes stay on top of the meat mixture.

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 12 minutes at High Pressure.

When the cook time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for about 10-12 minutes, then you can gently release the rest of the pressure by opening the vent.

Open the lid, remove it, and stir the mixture. Now add the remaining spices and kidney beans. Stir to combine. 

Turn on the saute/browning function in your Instant Pot or other electric pressure cooker, use the 'adjust' button to turn it the medium heat setting. Let it simmer for about 10-15 more minutes to thicken. Stir a couple of times to make sure it does not stick to the bottom of the pot.

Cornbread Waffles: Combine buttermilk, butter and egg. Blend completely. Set aside. 

Add remaining dry ingredients; whisk to combine. Stir buttermilk mixture into dry ingredients and combine. Do not overmix. 

Spray waffle iron with cooking spray and let heat. Add 1/2 cup batter and cook for 4 to 5 minutes. If you want a more crispy waffle, place baked waffles in 250°F oven and they will crisp. 

To serve: Add chili to large bowl and then circle chili with quartered waffle sections. Add shredded cheese of your choice, sour cream and fine dice scallions, to taste. 

Notes:  ©WHStoneman

Yield: 6 servings

  ** Exported from Now You're Cooking! v5.97 **

Here's a Tip!!!

 Always had a difficult time removing the 

frame from a tart pan.    Suddenly, it came to me

and this works so easy and you can leave until

the pan has cooled.  You can set your baked

item on any smaller inverted bowl.

Enjoy and Happy Baking!!!