(En español, abajo.)

My dearest Mario,

I drove from Bacalar to Chichen-itzá for a total of 4 hours. It was so hot I had to buy a coconut and chug it. I think I almost gave up my spirit.😅. But after that I was running circles around the kids. We were reminiscing of the time we came with my brother. They noticed how much it has changed since the last time they were here.

After that we headed out to Tulum and got caught in torrential rain so we pulled into the restaurant you and I stopped at in Valladolid. To be able to see you in all these places shows how much we have done in our life time. We never wanted to wait till retirement age to live “Retired”, so we lived life with intensity, wanting to experience life to the fullest. And we did. Even then, we still had so many things we wanted to do. Those things, I will forever think about… the unfinished business . Maybe some day, I’ll complete that those things in your honor.

Once the rain was lite, we headed to Tulum for another 3 hours on the road. You know how much I hated us driving at night in Mexico… But guess what? I DROVE THROUGH THE SMALL STREETS IN THE JUNGLE!!!!! AT NIGHT!!! I CAN’T believe I did that. I NEVER let you do that. Not gonna lie. It was a bit scary. But never showed any signs of it. We made it to Tulum around 8:30 pm. We could not find the hotel you booked. You always pick the most hidden places. But once we got to our hotel in Tulum, we broke down thinking about how you always wanted only the best for us. This hotel had your name all over it. Bougie as can be. You would have loved it and waited for our reaction just so you could nod your head up and down with a huge smile signaling that “YOU THE MAN”. Como te gustaba rubbing in your ability to “wow” us and then hearing, “Thank you.”! We spent all night swimming, chatting and enjoying it all. We wanted to stay longer but you jam packed our schedule.

The next morning, we left to Tulum ruins, which was not in your plans. But I’m glad we went. We were able to remember and see the place we took a family picture when the kids were so small. A picture you loved so much. We couldn’t help but to shed tears and just remember our times together. We are missing you so much on this trip, wishing you could have been here. 

I let Coco drive us to our next destination. He drives like a grandma. And even then, he can’t see the speed bumps. I think we left part of the muffler in the jungle. I think I’ll drive the next time. Jez makes us read all the information plaques at the ruins. Sometimes we just leave her because we are all burning up. 

We arrived at our next destination safely. I’ll tell you all about it after we leave here. You would have been in awe. 

Miss you and love you so much,

-Sil🤍


Mi Queridísimo Mario:

Conduje desde Bacalar hasta Chichén Itzá; el trayecto duró cuatro horas en total. Hacía tanto calor que tuve que comprar un coco y bebérmelo de un trago. Creo que casi entrego el alma. 😅 Pero, después de eso, me sentía llena de energía y corría de un lado a otro con los chicos. Recordábamos aquella vez que vinimos con mi hermano; ellos notaron cuánto ha cambiado el lugar desde la última vez que estuvieron aquí.

Luego nos dirigimos a Tulum, pero nos sorprendió una lluvia torrencial, así que nos detuvimos en el restaurante donde tú y yo habíamos parado en Valladolid. Poder verte en todos estos lugares demuestra cuánto hemos vivido a lo largo de nuestra vida. Nunca quisimos esperar a la edad de jubilación para vivir como jubilados; vivimos con intensidad, deseando experimentar la vida al máximo. Y lo hicimos. Y Aun así, nos quedaron muchas cosas pendientes por hacer. Esas cosas... siempre estarán en mi mente: los asuntos inconclusos. Quizás algún día las lleve a cabo en tu honor.
Cuando la lluvia amainó, pusimos rumbo a Tulum; nos esperaban otras tres horas de carretera. Ya sabes cuánto odiaba que condujéramos de noche por México... Pero ¿adivina qué? ¡¡¡¡¡Conduje yo por los caminos estrechos de la selva!!!!! ¡¡¡De noche!!! No puedo creer que lo hiciera. Nunca te dejaba hacerlo a ti. No voy a mentir: daba un poco de miedo. Pero no dejé que se notara. Llegamos a Tulum alrededor de las 8:30 p. m. No encontrábamos el hotel que habías reservado. Siempre eliges los sitios más escondidos. Pero, al llegar a nuestro hotel en Tulum, nos emocionamos al pensar en cómo siempre querías lo mejor para nosotros. Ese hotel tenía tu sello personal por todas partes: era de lo más sofisticado. Te habría encantado; habrías esperado nuestra reacción solo para asentir con una sonrisa enorme, dándote aires de triunfo. ¡Cómo te gustaba presumir de tu habilidad para dejarnos boquiabiertos y luego escuchar un "gracias"! Pasamos la noche nadando, charlando y disfrutando de todo. Queríamos quedarnos más tiempo, pero habías organizado una agenda apretadísima.

A la mañana siguiente fuimos a las ruinas de Tulum, algo que no estaba en tus planes. Pero me alegro de haber ido. Pudimos recordar y ver el lugar donde nos tomamos una foto familiar cuando los niños eran muy pequeños; una foto que te encantaba. No pudimos evitar derramar algunas lágrimas y recordar los momentos que vivimos juntos.  Te extrañamos muchísimo en este viaje; ojalá hubieras podido estar aquí.

Dejé que Josias condujera hasta nuestro siguiente destino. Conduce como una abuelita y, aun así, no ve los reductores de velocidad. Creo que dejamos parte del silenciador en la selva. Creo que la próxima vez conduciré yo. Jez nos obliga a leer todas las placas informativas en las ruinas; a veces simplemente la dejamos atrás porque nos estamos asando de calor.

Llegamos bien a nuestro siguiente destino. Te contaré todo al respecto cuando nos vayamos de aquí. Te habrías quedado maravillado.

Te extraño y te quiero muchísimo,

-Sil

Vendors
Check out the sign. Watch our for Jaguars!!!!

My dearest Mario,

We went on the trip you meticulously planned for us. It was a trip you and I took by ourselves 3 or 4 years ago. We sat on the chairs outside of our room overlooking the lagoon in Bacalar, Mexico where we talked about life the future and bringing back our kids to show them the beauty of this land. We said we would sit in these same chairs to watch them enjoy this majestic body of water.

I can’t say it’s been an easy trip. Every moment-every adventure has your name all over it. We are even in the same room you and I stayed in. I think you had something to do with that. I can’t help but to think how much you were looking forward to this time with the kids and how much you should be here. My heart hurts and aches for your presence. I know you wouldn’t want anything else but for us to continue to live— to explore— to enjoy what life has to offer. To live out the motto that has now become some of our friend’s thoughts, “Experience over things”. So I pushed myself to go—for the kids, for you… and maybe for me too.

We had 3 beautiful days here in Bacalar. We are packing and headed to our next stop. You didn’t want to go there but you added it to the itinerary because the kids wanted to see it. I can’t believe I’m driving in Mexico. I think you might have been proud. Thank you for this trip.

I love you,

SIl🤍

Mi Queridísimo Mario:

Hicimos el viaje que planeaste meticulosamente para nosotros. Fue un viaje que tú y yo realizamos hace 3 o cuatro años atras. Nos sentamos en las sillas frente a nuestra habitación, con vistas a la laguna de Bacalar, México; allí hablamos de la vida, del futuro y de traer a nuestros hijos para mostrarles la belleza de esta tierra. Dijimos que nos sentaríamos en esas mismas sillas para verlos disfrutar de esta majestuosa masa de agua.

No puedo decir que haya sido un viaje fácil. Cada momento, cada aventura, lleva tu huella. Incluso estamos en la misma habitación donde nos alojamos tú y yo; creo que tuviste algo que ver con eso. No puedo evitar pensar en cuánta ilusión te hacía este tiempo con los niños y cuánto deberías estar aquí. Siento un profundo dolor y anhelo por tu presencia. Sé que no querrías otra cosa más que siguiéramos viviendo, explorando y disfrutando de lo que la vida nos ofrece. Que viviéramos según ese lema que ahora comparten algunos de nuestros amigos: “Experiencias sobre cosas materiales”. Así que me animé a venir: por los niños, por ti… y tal vez por mí también.

Pasamos tres días maravillosos aquí en Bacalar. Ya estamos haciendo las maletas para dirigirnos a nuestra siguiente parada. Tú no querías ir allí, pero lo incluiste en el itinerario porque los niños querían conocer el lugar. No puedo creer que esté conduciendo por México; creo que te sentirías orgulloso. Gracias por este viaje.

Te quiero y extraño mas que nada,

Sil

(Lost my husband suddenly last month. Just writing my thoughts to him in hopes to heal my heart.)

We took your pic with us.

I must admit that the first time I tried Tinga de pollo, I was immediately turned off by all the onion that is used in this dish. Not because I don’t like cooking with onion, but because it felt that it was more onion than chicken. It wasn’t until years later that my abuela wanted to make tinga for a video that I tried this dish again. I Hesitantly agreed and was sweetly surprised that I ended up loving tinga. She didn’t use as much onion as the one I had previously tried. I don’t know if it’s the smokiness of the chipotle or the combination of the onion with the chipotle that makes me dream about eating tinga often.

You can find the original recipe here:

But this particular recipe has a little sweet twist. We added honey to the tinga sauce and a delicious strawberry pico de gallo. Hope you enjoy.

Chipotle Honey Chicken Tinga

  • 2 Cups shredded Chicken
  • 3 roma tomatoes
  • 1/2 onion
  • 1-2 cloves of garlic
  • 2-3 chipotle peppers in adobo
  • 1 tbsp honey
  • Salt to taste

Avocado Crema

  • 1 ripe avocado
  • 1/2 cup sour cream
  • Juice of 1 lime
  • Salt to taste.

Strawberry Pico De Gallo

  • 1 cup diced strawberries
  • 1/4 cup red onion (thinly sliced)
  • 1 jalapeno
  • 2 tbsp lime juice
  • 1 tsp honey
  • salt to taste
  1. Make the Tinga
    • Blend tomatoes, onion, garlic, chipotle, and honey.
    • Saute the sauce in a pan until it deepens in color, then add shredded chicken.
    • Simmer until thick and glossy.
  2. Fresa Pico De Gallo
    • Toss strawberries, onion, jalapeno, lime juice, honey, and salt.
    • Let it sit 15-20 minutes.
  3. Crema De Aguacate
    • Bles avocado, sour cream, lime, and salt until smooth.
  4. Assemble
    • Spread avocado crema on tostada.
    • Add a later of warm chicken tinga.
    • Top with strawberry pico de gallo.
    • Optional: crumbled queso fresco, and cilantro.

Provecho,

Silvia

These mulitas are sure to hit every taste bud with a burst of flavor! Hope you enjoy.

Ingredients for al pastor sauce:

6 toasted guajillo chiles

2 toasted ancho chiles

3.5 oz achiote paste

2 garlic cloves

4 tbsp of apple cider vinegar

1 c of orange juice

2 tbsp olive oil

Salt to taste

Pepper to taste

Enough water to cover all the ingredients

Blend all of the above ingredients and set aside.

Cut 3 pounds of pork into small cubes. Brown pork in 1 tbsp of lard with 2-3 bay leaves and salt to taste. After it has browned a little, add 1/2 c of water. Cover mixing every so often for about 30 minutes. Once the meat has a nice crust, add chile sauce and 1/2 c of water. Mix and let simmer for about 1/2 hour.

Once the pork is done you can assemble your mulitas.

Coat tortillas de harina from El Comal with a little bit of oil so the tortillas crisps a bit. Place on a comal on medium low heat. Add cheese, pork and a 2nd tortilla. Flip once the bottom torilla hardens a bit. It’s done once the cheese has melted. Serve and add topping.

Toppings:

Grilled pineapple chunks

Cilantro

Raddish

Salsa

Head on over to @northgatemarket for all you Tamalada needs!

They have all the authentic ingredients you need for your tamales, already made tamales and even tamal making/cooking classes!

Below you will find my Abuela’s recipe for Tamales De Res!

Enjoy.

Tamales De Res

Makes for about 50-55 tamales

9 lbs of masa for tamales

1 tsp of baking powder

1 tsp of baking soda

1 large package of corn husk

7 lbs of beef shoulder blade , Espaldilla

4 garlic cloves

1 large onion

2 bay leaves

4 tomates

5 Guajillo Chiles

5 California Chiles

3 tbsp apple cider vinegar

¼ tsp oregano

½ tsp cumin

1 large can of Jalapenos

*Soak the corn husks in warm water before starting.

Beef Preparation

  1. Cut the beef into small pieces
  2. In a large pot add 10 c of water, beef, ½ an onion, 3 garlic cloves, 2 bay leaves and salt.
  3. Remove and deseed the chiles.
  4. In another large pot add water, tomatoes and chiles.  Cook until soft.
  5. Once the tomatoes and chiles are soft, blend them with 1 garlic clove, vinegar, oregano and salt.
  6. Set aside 1 cup of the chile mix.
  7. Once the beef is soft and tender, add 1 tbsp of lard or cooking oil to a large pan.  Once the lard is hot, add the beef and give it a little fry.
  8. Once the beef has browned a little, add chiles sauce, ½ cumin,½ c of beef broth.  Let it simmer for about 10 minutes.  Check for salt.

Masa preparation

(You can mix all the ingredients the old fashion way or use a mixer.)

  1. Mix the masa, 1 tsp of baking powder, 1 tsp of baking soda, 1 c of the chile sauce, and 1 c of beef broth.

Assembling tamales

  1. Spread about 2 tbsp of masa to the soft side of the corn husk leaving the half of the husk without masa.
  2. Add about 1 tbsp of beef to the middle of the masa spread.
  3. Add 1 slice of jalapenos chile.
  4. Fold one side of the husk over the other.  Then fold the section without the masa towards the center.  
  5. Repeat until ingredients are done.
  6. Fill a steamer pot with enough water to the designated area.
  7. Heat the water to a soft boil.
  8. Add the tamales one by one with the opening facing up.
  9. Add corn husks over the tamales and cover well with the lid.
  10. Cook for about 1 hour to 1 hour and 15 minutes.

My sister in law took a road trip up the coast and made a quick stop in San Luis Obispo, CA. She saw some strawberry items and I came to her mind ( I’m on everyone’s mind. LOL J/K). She bought me a strawberry themed spatula, a butter/jam spead and some strawberry spread that looked super delicious. As soon as I saw it I knew I needed to make some strawberry muffins. Find the recipe to this deliciously -moist muffins.

Ingredients:

1/2 c melted butter

3/4 c granulated sugar

2 eggs (room temp)

1/2 tbsp vanilla extract

1/3 c sour cream

1/3 c milk

2 c flour

1 1/2 tsp baking powder

1/4 tsp salt

2 c chopped up strawberries

Strawberry Jam

Topping

3 tbsp melted butter

1/2 c sugar

1/2 c flour

1/2 tsp cinnamon

sprinkle some walnuts for crunch factor

INGREDIENTS

6-8 lbs of Beef Boneless Clod Roast or Chuck Roast

5 chiles Anchos

6 chiles California

2 onions

6 chiles Guajillos

1/4 c of apple cider vinegar

2 tsp toasted sesame seeds

12 black peppers whole

1 tsp oregano

1 tsp cumin

1 tsp thyme

3/4 tsp ground ginger

5 allspice

2-3 garlic cloves

5 bay leaves

3 beef bouillons

cilantro

salt to taste

INSTRUCTIONS

  • Cut large pieces of beef roast into smaller sizes to cut down cooking time.
  • Remove seeds and veins from the chiles. Add the chiles to a medium pot with water and heat until soft.
  • Blend chiles with 1 onion, garlic, sesame seeds, black peppers, oregano, cumin, thyme, ground ginger, salt and all spice with enough water to cover all the ingredients.
  • Place beef roast in a sow cooker or instant pot with 1 cup of water.
  • Add chile sauce over the beed (strain if desired).
  • Cook on medium heat for 6 hours in a slower cooker or 1 hour in an instant pot on high pressure.
  • Once the birria is done, you can remove the fat if you like.
  • Serve in tacos or a small bowl.
  • Top with cilantor, onion and dash of lime.
  • Recipe great for quesabirrias.

Prep Time:  1 hour

Cooking Time:  30 Minutes

Yields: 5-7 Servings

INGREDIENTS

3 potatoes

1 cup cotija cheese

8 california chiles

1 ½ tomatoes

1-2 tablespoons oregano

3 teaspoons vinegar

1 garlic clove

salt

water

lettuce

lard or cooking oil

corn tortillas

Potato Mix:

In a small sauce pan, place the potatoes and boil until soft.  Once potatoes have cooled down, peel and place in a large bowl.  Add cotija cheese, salt to taste and mash.

Enchilada Sauce:

Devain and deseed the chiles and place them in a small sauce pan with enough water to cover the chiles.  Bring to a boil and set aside until cooled.  Once the chiles have cooled, place in blender along with oregano, vinegar, garlic, 1 tablespoon of salt and enough water to cover the chiles.  Blend and strain over a medium size bowl.  

Dressing sauce:  

Cut up the tomatoes and place in a blender with oregano, 1 teaspoon of salt and water to cover half of your tomatoes.  Blend and pour into a salsa bowl.

Heat a large pan.  Once pan is hot, add lard or cooking oil.  Dip a single tortilla in your enchilada sauce making sure it is completely covered.  Place in your pan and fry for 30 seconds and flip. Fry tortilla for another 30 seconds.  Add 2 tablespoons of potato mix to the middle of your tortilla.  Quickly flip in both sides of your tortilla to close.  Flip your enchilada until desired crisp.  

Repeat until done.

Serve enchiladas and top with lettuce, cotija cheese, sour cream (optional) and dressing sauce. 

A que la tingada!

Ingredients:

Tostadas

3 pounds of chicken

2-3 Chipotle Chile peppers in adobo

2 onions

4 tomatoes

1 tsp oregano

1 tsp pepper

3 garlic cloves

3 bay leaves

salt to taste

Instructions:

  1. Place chicken in pot with 1/2 a onion, 1 bay leaf, 1 garlic clove and salt. Cook until done.
  2. Blend tomatoes, 2 garlic cloves, 2-3 chipotle peppers with some of the adobo with one cup of water. Set aside.
  3. Add some lard or oil to a pan.
  4. Sauté 1 onion (julianed) with 1 tsp of oregano and 2 bay leaves.
  5. Add tomato mix.
  6. Add salt and pepper to taste.
  7. Let simmer for 2 minutes and then add the chicken.
  8. Let it simmer for 5 minutes with the chicken.

Enjoy

As simple as this recipe might seem, it was tasty enough to be featured in the Food section of The New York Times. If you would like to taste test it for yourself, you can find my Abuela’s recipe below.

Ingredients

2 pounds of Beef Sirloin Tip Steak

3 tomatoes

2 chiles California

5-8 chiles Japones

1 garlic clove

lard or cooking oil

salt to taste

Instructions

  1. Slightly roast chiles.
  2. Boil tomatoes until soft.
  3. Once tomatoes are done, blend with chiles, garlic, salt, 1/2 cup of water and set aside.
  4. Cut meat into cubes.
  5. Place meat in a pan with 1/3 cup of water, and salt on medium heat.
  6. Once the water has evaporated, add a tbsp of lard to the meat and continue cooking until it has melted.
  7. Add chile sauce, lower heat and let it simmer for 5 minutes.
  8. Taste for salt.

Enjoy!