Home and Living


The Home and Living Section of the Sol Mexico News is devoted to food, furniture, decoration and fun in your Mexican Home

Mexican Gazpacho (Cold soup)

A nice spicy and cool Mexican soup

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 10


1 – 64oz can of Tomato Soup
4 – 12oz cans of sweet yellow corn
2 – whole cucumbers diced with or without peel
1 – whole avocado
1 – whole medium sweet white onion chopped
3 – small fresh roma tomatoes chopped
1 – bunch of cilantro finely chopped (about 5 tbsp)
1 – cup of lime juice (fresh or bottled)
3 tbsp cayenne pepper (or to taste)
3 tbsp cumin powder (or to taste)



Dice cucumbers, onion, tomatoes and avocado. Finely chop the cilantro. Mix all ingredients in a large dish and refrigerate for an hour or until cold. I usually add the avocado in last as it tends to get too mushy if it’s sitting in the soup for so long. Serve chilled.

I also like to make a huge amount of the soup and freeze it. So if you do that, you want to leave the cucumbers, avocado and cilantro as your FRESH ingredients.

This is a great light soup to have at the end of the day if you’re trying to watch your calorie intake later in the day.

History of Kahlúa by Kahlúa



We’ve all had those evenings when your friend Steve enthusiastically cries out ‘let’s open a bar!’. The day after though, you return to your day job.

The story of Kahlúa begins in 1936 when four dudes, Senior Blanco, Montalvo Lara and the Alvarez brothers, decided to go with their gut feeling. One of the guys had a great idea, two of them forked out rich and tasteful Arabica coffee, the fourth was a chemist who turned the idea into reality. Kahlúa is crafted from the finest ingredients that grow side by side in rural Veracruz, Mexico. The actual word Kahlúa has ties to ancient Arabic languages and is said to be slang for coffee. Yes, there was already street lingo in the 30’s.



Four years after the launch, Kahlúa took a leap of faith by travelling to the US.



We all know throwing parties is not as easy as it sounds. You’re basically running around like a maniac filling up drinks, entertaining – while trying not to look pissed when Susanne is spilling her drink all over your new couch… again. There seem to be just a few people out there who actually nail the whole ‘party throwing thing’ down while actually enjoying it themselves. If you nail it, a drink should be dedicated in your honor. That’s what happened in Brussels in 1948, where a famous hostess threw unforgettable parties for important people. In honor of the hostess with the mostess, keep the spirit alive with the Black Russian.



In the 50’s, a dude from the Kahlúa company called Jules Berman was an enthustiastic collector of Pre-Columbian figures. Similarly to our founding fathers, he believed in the rich Mexican heritage and included the quirky figures in every ad. It was a weird thing to do, but people loved it, so…



A legend is born, when in 1955 the White Russian is invented in Oakland, California. One day, these milky cocktails with Kahlúa at their base were popping up all over town. A classic had been created. It was a strike of pure genius; cream paired with Black Russian spelled a cocktail senselessly delicious. Carefully stirred, it’s the perfect storm. Thirsty already? So are we. Let’s get busy layering the White Russian.



In the 60’s, Kahlúa received a different kind of attention, not from our ads, but rather the all female leadership. Apparently this was quite unique in the 60’s…



The B-52 shot was first created in Calgary, Canada back in 1977. It soon became a booming success that spread throughout the world. The B-52 today is a well-established drink; it’s been loved by a shedload of partygoers and fired up by numberless lighters. Want to layer one yourself? Get groovy with the 70s and 80s classic, the B-52 shot.



If you weren’t drinking a liqueur cocktail in the 80’s, you probably weren’t there. In 1980, Kahlúa became the number one selling coffee liqueur in the world. While copycat brands were trying to figure out how we did it, our famous Kahlúa ladies were hosting coffee breaks with live music. Livin’ it up.



Lights, camera… Kahlúa! In the 90’s Kahlúa became a popular drink to decorate movie scenes with. Kahlúa was featured in dozens of movies, series and songs. The White Russian might have played the biggest role; co-starring in movies that were unconvential for the 90’s. A cult classic was born.



Kahlúa is a brand with a unique and exciting history. And that’s because we keep on saying ‘screw it and let’s do it’. So… enjoy our great classic drinks. We all know that a good story never starts with a salad. Cheers!


Yep, it takes 7 years to produce a bottle of Kahlúa. Here’s why…


What’s up with the 6 years of growing coffee?

It can take up to 6 years to get the perfect coffee beans for our coffee liqueur. That’s a pretty long time for a drink. Why? The coffee cherries are grown in the shade, which simply takes a lot longer than growing them in the sun. Coffee cherries? Am I drinking fruit now? Nope – the cherries are simply the safeguard that protect our precious beans. After that, our coffee cherries grow into beautiful dark red cherries, and that’s when they’re ready to be opened up.


The beauty and the bean

So now that our beautiful deep dark red cherries are ready, it’s time to rip them apart to get the coffee bean out. Come on, we all know it’s the inside that counts.


The beans RIP

That whole ‘ripping apart thing’ was pretty intense for our beans. So it’s time to wait again, but this time in huge burlaps bags. This takes about 6 months. We know, waiting for something good is exhausting!


Making the rum

So the whole coffee stuff is great, but what about the spirits in Kahlúa? Our Rum is made from sugarcane, from which the juice is extracted, boiled and mixed with water. Once we’ve got the alcohol, it’s time for the distillation process. Kahlúa is distilled to perfection!


The bean and spirits affair

After about 7 years the time has finally arrived: the beans and rum spirits meet in our distillery. The coffee that is perfectly roasted for the occasion, finally meets its spirits friend and they rest together for 4 weeks. After these weeks of catch-up, it’s time to bottle and seal the goodness of Kahlúa. People say that good things come to those who wait. We couldn’t agree more.


Consumer Laws and PROFECO

Reprinted from http://www.soniadiaz.mx/consumers–rights.html
In 1976, Mexico passed the Federal Consumer Protection Law (Ley Federal de Protección al Consumidor) with the goal of protecting consumers across Mexico. The legislation also created the Procuraduría Federal del Consumidor (PROFECO), a government agency tasked with enforcing the law and investigating possible violations.
PROFECO has the authority to close a business and/or levy fines.The law has been expanded quite a bit since 1976 and now totals 96 pages. If you are interested in reading it in its entirety, and you can read Spanish, here is a link:

  1. Common Violations by Category
    There are a lot of activities on the part of a vendor or service provider that may constitute a violation. The following are some of the most common violations according to PROFECO:
    1) Prices must be exhibited within view of the consumer or provided in the menu
    This is probably the most common violation. If a vendor can only quote you the prices verbally, that is a violation. All prices must be in writing.
    2) Tips cannot be made mandatory or included in the price You should always inspect your bill carefully. If they add the tip or a surcharge for service, that is violation. 3) Restaurants and bars cannot make getting a table dependent on buying something

    This is most common in bars and nightclubs. Some businesses will require you to buy a bottle of something in order to get a table. This is a violation.

    4) An establishment cannot have minimum consumption requirements 

    Some businesses require you to purchase at least two drinks or spend a minimum. This is a violation.

    5) Providers must honor promotions and exhibited prices

    Some vendors may refuse to honor promotional prices or may change the price at the last minute due to some “unforeseen circumstances”. This is a violation.

    6) Providers cannot discriminate based on national origin, gender, sexual preference, race, or disability.

    Some vendors may refuse to honor a promotional offer or even charge you more because you are a foreigner. This is a violation.

    7) Exhibited prices for goods and services must be the total price to be paid

    This means that the price must already include all taxes, commissions, interest, insurance or any other charge that the person may be required to pay. In a nutshell, you pay only whats on the price tag or advertisement.

    8) Prices must be exhibited in the national currency (pesos) although additional currency types may be included

    If you go to a business or restaurant and the prices are only listed in dollars, that is a violation. The picture of the PROFECO suspension sticker above is from the Los Cerritos Beach Club & Surf located in Baja California. They had all prices listed exclusively in American dollars.
    B. Gas Stations
    Frauds related to Mexican gas stations are notorious: shortchanging the customer; not putting the pump on zero before pumping; pumping part of the gas into a different container; and software hacks that make the pump dispense fewer liters. I could actually dedicate a very long blog to this topic, but for now I will just touch on the topic.
    PROFECO is the agency that is tasked with investigating any consumer violations related to gas stations. PROFECO even conducts inspections of gas stations and measures the liters being dispensed to ensure the meter on the pump is accurate.
    If you do feel that you have been a victim of a fraud at a gas station, request a receipt. Take some pictures of the pump and of the attendant, if possible. These will be beneficial when you file a complaint with PROFECO.
    C. Reporting a Violation
    PROFECO provides various methods to report a consumer violation:

    Website: http://www.profeco.gob.mx

    Phone: 55 68 87 22 and 01 800 468 87 22

    Email: denunicasprofeco@profeco.gob.mx

  2. Mobile Application: PROFECO en 30 (available at the online store for your device)

    To use the app, you will have to attach pics of your official identification when you are creating an account. Once you are approved, you will receive a password that will allow you to begin reporting violations.

Once you make a report, you will receive a tracking number via email so you can monitor the progress of your complaint and learn the outcome.

  1. Vacation Ownership Contract

By law, you have five business days to cancel a vacation ownership contract after you have signed it. If you decide to cancel the purchase within this period, notify the developer by email and certified mail. Keep the receipt as evidence you cancelled on time. You should receive a prompt refund of all the money you have paid, without any canceling penalties, within fifteen business days. 

  1. Additional Tips Knowledge is power. Unscrupulous taxi drivers, service providers, and vendors are counting on your ignorance. When faced with a clear violation, advise the person that you aware of the law and that you plan to report the violation to PROFECO. 


For those with a complaint with a medical service, doctor, medical facility, etc here is one option. 


If you have an issue with a financial institution in Mexico this is whom you contact. 


Mexican Barbecue Chicken

This recipe is inspired by Mexico’s pollo al carbon, chickens marinated and cooked on huge charcoal grills. The marinade contains achiote paste, chopped cilantro, jalapeños, garlic, lime, and orange juice.

For the marinade:

3.5 ounces achiote paste

1 cup chopped fresh cilantro

2 jalapeños, trimmed and seeded if desired

6 garlic cloves, peeled

Juice of 1 lime

1 tablespoon kosher salt

Freshly ground black pepper

2/3 cup freshly squeezed orange juice


1 whole chicken, cut into 6 pieces (2 leg/thigh pieces and 4 breast pieces)


Combine all of the marinade ingredients except the orange juice in a blender or food processor. Puree until smooth. Add the orange juice and puree until combined. Pour into a large mixing bowl and add the chicken. Cover and marinate overnight in the refrigerator.

Remove the chicken from the marinade and pat it dry with paper towels. Let stand at room temperature for 30 minutes while you prepare a grill.

Prepare an outdoor grill for medium heat; if using a charcoal grill, set up the coals for indirect heat. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil (or spray with cooking spray). You can also use a stove-top grill over medium-high heat. Spray it with cooking spray before proceeding.

Arrange the chicken over the hottest part of the grill and cook, turning once halfway through, for about 10 minutes, or until the skin starts to crisp but not burn. Move the chicken pieces to the cooler part of the grill, cover, and cook, turning occasionally, until cooked through (a meat thermometer should read 165°-170°F), about 15 to 20 minutes longer. If using a stove-top grill or gas grill, turn the heat to medium low and cook until cooked through.

ad consdos carey

One of the world’s greatest chefs moved to Mexico for 7 weeks and …

Renovation is expensive, especially when you’re renovating a high-end restaurant. Beyond the costs of renovation, every day your restaurant isn’t open you’re losing money. 

For one of the world’s most celebrated chefs, René Redzepi of Copenhagen’s infamous Noma restaurant, a planned renovation presented an opportunity. “We just wanted to come to Mexico,” Redzepi told Vogue. And so they did.

With Noma’s Copenhagen location closed temporarily, Redzepi and his staff re-located to Tulum, Mexico — a tiny town along Mexico’s Caribbean coastline, where Redzepi, his staff, and a group of locals are serving 7,000 meals across the span of a month.

Each of those 7,000 meals comes with a $600 price tag attached (over $750 with tax and services included) — the absurdly high cost of a “hyper-local” tasting menu meal created by Redzepi and co. When the pop-up restaurant, known both as “Noma Mexico” and “Noma Tulum,” closes shop on May 28, it’ll have grossed over $4.2 million. 

Not too shabby for a one-month pop-up restaurant in a remote region of Mexico! Here’s how they did it.

Noma Mexico opened reservations last December for its 7,000 potential spots. The reservations were snapped up in under two hours.

A few months later, on April 12, Noma Mexico opened its doors to diners. The pop-up only serves dinner, and only does that from Wednesday through Sunday each week.

People were very excited to try the new spin on Noma.

The meal isn’t your standard menu-based experience: It’s an omakase-style setup, where you’re paying for a battery of dishes chosen by the chef. You’re putting yourself in their hands.

The dishes are based on local ingredients, cooking styles, and traditions. Redzepi worked with Traspatio Maya, a non-profit network of Mayan communities, to source ingredients.

So, what gives with the insanely high price? $600 per person is, ya know, a lot of money for a single meal. Part of the price is paying for the pedigree of René Redzepi’s Noma, and part of it is paying for the ingredients and location, and another part of it is that every dish is hand-crafted.

In so many words, you’re paying for the expertise of some of the world’s most impressive cooks.

And that means gorgeous dishes made with ingredients you’ve almost certainly never eaten.

It also means outrageously delicious dishes with ingredients you’re maybe more familiar with, like this “just-cooked octopus.”

Noma Mexico is located in Tulum, a tiny Mexican town on the Caribbean coast. The restaurant sits between the jungle and the sea, outside in the open.

Though there’s a canopy, Redzepi warned would-be diners back in December 2016 that eating at Noma Mexico wouldn’t be your typical dining experience.

“Exposed to the climate, it will be hot, steaming and unpredictable. Billowing smoke and the orange glow of flames will define us as all cooking will take place over the fire. It will be wild like the Mexican landscape as we share our interpretation of the tastes from one of the most beautiful countries we’ve come to know,” he wrote.

The pop-up restaurant shuts down forever this coming Sunday, May 28. When all is said and done, Redzepi will have served thousands of meals in a tropical paradise while his flagship restaurant back home got a complete makeover. No wonder he’s smiling.

ad Hinde and Jaimes

Mexican tortilla pie



    2 teaspoons olive oil

    1 large red onion, finely chopped

    2 garlic cloves, crushed

    500g beef mince

    1 small red capsicum, finely chopped

    125g can corn kernels, drained, rinsed

    2 teaspoons Mexican chilli powder

    415g can diced tomatoes

    1/2 cup torn fresh coriander leaves

    4 salsa-flavoured tortillas

    1 1/2 cups grated tasty cheese

    1 large tomato, deseeded, finely chopped


Select all ingredients



    Step 1

    Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.

    Step 2

    Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Add half the coriander. Season with salt. Stir to combine. Set aside for 10 minutes to cool.

    Step 3

    Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese.

    Step 4

    Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.

    Step 5

    Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato mixture.


la penita rv

Mexican Rice


  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth


  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Salud! Mexico Passes Germany in World Beer Market Share: Chart

Salud! Mexico Passes Germany in World Beer Market Share: Chart


Corona and Dos Equis guzzlers around the world are turning Mexico into a global beer powerhouse. The Latin American nation produced 105 million hectoliters of beer in 2016, an 8.1 percent increase from a year earlier, according to the country’s beer chamber, vaulting past Germany as the world’s fourth-largest producer. The vast majority of Mexico’s beer production comes from AB Inbev’s Grupo Modelo, which makes Negra Modelo and Corona, and Cuauhtemoc Moctezuma/Heineken, which produces Tecate, Bohemia and some Heineken.

Beer History South of the Border

We love it. And you’ve voted. See which is the best American beer city.

While the Mexican craft beer market is a few years behind its US counterpart in terms of variety and availability, the country’s beer roots are much deeper and more cosmopolitan than many assume.

Long before the Spanish conquest, fermented beverages made from corn, agave and cocoa beans were common; some descendants of these beverages are still made today. But the first recognizable ancestor of modern beer in the Americas was brewed in Mexico in the 1540s—quite a long time before anything similar took place in what is now the US or Canada

. Alfonso de Herrero’s brewery did not last terribly long, but it is still notable for potentially being able to claim the title of ‘first brewery in the Americas.’

Mexico’s brewing history is one of stops and starts, and, unlike its neighbor to the north, there was no continuous tradition of European-style brewing for much of the colonial period, but it kicked off in earnest in the 19th century, after the small matter of the Mexican War of Independence concluded in 1822.

German-speaking immigrants from what are now Switzerland, Germany, and Austria began settling in (what would eventually be) Texas and Mexico, but it was no direct line from those settlers to Corona; the first widely-produced beers in Mexico were closer to Vienna lagers than to the light, fizzy beer many associate with the country today, and indeed, for many years, it was easier to find the style in Mexico than in its native land.

Originally developed by Anton Dreher in Vienna in the 1840s (we’ve met him before in our Oktoberfest discussion), the malty, dark-to-coppery beer style began to fall out of favor in Europe as pale lagers took off, but not before brewers trained in the ‘Wiener Art,’ or Vienna style, made their way to the Americas. Their influence grew when Maximilian I was proclaimed Emperor of Mexico in 1864. The Vienna-born member of the House of Hapsburg-Lorraine was the younger brother of Franz Joseph I, Emperor of Austria (among his many other titles), and he and his entourage brought a love of Vienna lager.

Not coincidentally, one of Mexico’s most prominent beer brands was born in the year following Maximilian’s accession—Cervecería Toluca began producing Victoria, still one of the country’s most popular beers (and one that is currently gaining ground in the US and Canada), in that year. Although Maximilian did not last long as Emperor—he was executed in 1867—a taste for Vienna lagers continued unabated.

Mexico’s first large-scale brewer, Cerveceria Cuauhtémoc, opened in 1891, and they began producing their Czech-style Bohemian pilsner early in the 20th century; Bohemia is still widely recognized throughout Mexico and the US, though Cuauhtémoc’s most popular product—at least abroad—is likely their Corona-esque Sol, also developed in this period .

While Bohemia and its Vienna lager counterpart, Bohemia Dark, have, for the most part, remained close to the original products (although they have undergone some modernization, for good or ill, depending on your viewpoint), Sol has morphed entirely into a typical mass-market lager.

A few years later after Cuauhtémoc’s founding, German-born Wilhelm Hasse founded the Moctezuma Brewery. Its Siglo XX, brewed to welcome in the 20th century, became known best for its two Xs, and was soon renamed Dos Equis. The familiar Dos Equis XX Ambar (the version closest to the original recipe) also began life as a Vienna lager.

Although Mexico did not experience Prohibition, considerable consolidation of the brewing industry took place in the 1920s and 1930s, even as breweries near the US border thrived. Cervecería Cuauhtémoc (now linked with Moctezuma) purchased the Tecate brewery (already popular for its lager), and Cervecería Toluca was bought by Grupo Modelo in 1935.

Ten years earlier, Cervecería Modelo had begun making their own popular lager, Modelo. Modelo and its counterpart, the lighter Corona, were selling as many as 8 million bottles for the brewery annually, when a darker, Vienna-lager-inspired version of their eponymous brand was launched in 1930. Only a few years later, Negra Modelo, Victoria and Bohemia were all under their control, with Pacifica and Estrella joining the fold in the 1950s. That consolidation continued apace until the present day—now, almost all major Mexican beer brands are produced either by Cervecería Modelo/Grupo Modelo (partially owned by Anheuser-Busch InBev) or Heineken Mexico (the name that replaced Cervecería Cuauhtémoc-Moctezuma/FEMSA upon its purchase.)

But the German and Austrian origins of some of those flagship brands is still discoverable, if not always readily apparent, and there are some signs that the small-but-growing wave of microbreweries in Mexico is beginning to draw on that tradition. Although many Mexican craft brewers are following the lead of their American neighbors in making ales, the German lager tradition is getting a new look from small brewers like Cervecería Primus. With a little time and room to grow, perhaps other neglected central European styles will re-emerge from the other side of the Rio Grande.


martinMartin’s Property Management assist you!Telephone: 327 274 2723    cell: 322 146 1666     Email: martintorrespaga@yahoo.com.mx     English Spoken  Martin’s Upholstery Shop, Calle Bahia de Jaltemba #16a, Los Ayalas   Open every day but Sunday