Scrumptious breakfast traditions in all of Mexico, if not the world. Pile on the crisp bacon and tortillas hechas a mano and you have one of the most Aįamiliar choice is a platter of Huevos a la Mexicana scrambled eggs with tiny tender chunks of peppers, YouĬan skip the syrup, saving some unnecessary calories, or better yet, leave the diet for another day. These thick, heavy corn cakes are the real deal, semi-sweet from the corn and slathered in butter. These are not like the fluffy Aunt Jemima Now, forget all about that diet and order the Pancakes de Elote. If you are not into a huge pile of savory meat that has been simmered undergroundįor hours, served with salsa and handmade tortillas, there is a hearty selection of alternatives. This is the breakfast that Bourdain made famous around the world. Or maybe a friend has come along and suggests theīorrego Tatemado special. There are some techniques about reading a menu in Spanish,įirst don’t be afraid, everything will be delicious. In true Mexican tradition, it is laced with canela that adds theĭistinct cinnamon aroma to the rich brew. A menu, all in Spanish, is placed on the solid The handmade tortillasĪre created by a lovely woman in the ancient tradition. Middle of the room that once baked the homemade bread, but now is done outside. Tells you to sit anywhere you like and to please be comfortable. Is immediate, followed promptly by the gracious smile of Doña Esthela. Where bright splashes of sunlight make light and dark patterns across the floor. ![]() Stepping in past the quiet little Chihuahua waiting for its master at the door, you enter into a large room I wonder how I could have missed this trek to La Cocina for so long, but I am about to Is a very unassuming ranchita, part restaurant, part home. After several jarring milesįollowing the hilly terrain, you turn left before entering the new winery, Hacienda La Lomita. Passenger cars can take it slow and easy with only a few little challenges. Points you off on a rather rough dirt road with some rain erosion. A small sign is on the road to El Porvenir, Grape growing is only starting to make inroads.įor a breakfast destination place its location is quite surprising. This is still a very quiet open-range where It runs parallel to the now famous Valle de Guadalupe wine country. This valley is still ranchland where cattle graze. ![]() Out into the foothills, rising to the dramatic Sierra Blanca. The first people saw their future in the luscious open valley, spreading Porvenir? In 2015 FoodieHub bestowed this grand title on La Cocina de Doña Esthela and culinary ambassador Anthony Bourdain has raved about their food, so I had to go for anĪdventure off the beaten path! Half of the experience is the journey, the new sights and sounds furnish theįoundation for delicious aromas from Doña Esthela’s kitchen accompanied by the rich warm flavors of aĮl Porvenir is an interesting name when translated, it means “The Future.” It makes one wonder from Well, with a recommendation like that how could you not want to travel out into the ranchland of El
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