Group Dinner in Guadalajara

It’s always a pleasure to have Doug and Kathy Martinides travel with us because Kathy does such a wonderful job of documenting our trips. Here is her first video from our recent trip to Jalisco. This particular video is from the first group meal prepared by Maru Toledo.

One of the special treats on this year’s February trip to Jalisco was when Margu Toledo a local expert on the traditional foods of this state was with us. In one class she did with Chef Ricardo Muñoz in the village of Ahualulco, Noah, her husband had built a cooking area with a comal like the ones used in the early part of the last century. She and the women helping her had prepared some typical but unusual drinks for us to drink including an agua fresca with mint and chilacayate, a melon-like squash. There also was an horchata with guava and my favorite was the aguameil curado with pineapple, as the acidity of the pineapple blended into the rather sweet sap of the maguey.

Then we were served antojitos made on the comal: two different versions of dobladas, which are stuffed doubled-over and fried tortillas, one with garbanzos with a strong hint of anise, another with a paste of garbanzos, radishes and chayote. Also served were delicious but hard to describe gorditas stuffed with fermented mushrooms. Accompanying those were a salsa of tomatoes, fresh corn, and one of reddish maguey “worms,” actually larvae of a moth that lays their eggs on the maguey, where when the larvae emerge, and tunnel into the plant.

In case anyone was still hungry, there now was a buffet of some very tasty special dishes that everyone just had to try. There were tamales of the type made by the local Huichole indigenous people, served with a peanut mole. Another mole had tortios made with flour grown from fresh corn mixed with eggs and fried. The list goes on and one. I remember the chicken with a salsa of local fresh beans and a squash dish with pulque. Just when we could eat no more, we did. In this village, they prepare a dessert called piedras bolas or “stone balls.” I usually do not even like sweets, but this was so outstanding even I wanted more. All in all, a very good satisfying glimpse into the earlier foods of this region.

Day two of our intrepid culinary explorers’ trip in Guadalajara.

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