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

Chile Relleno en Nogada


6 poblano peppers

Nogada sauce:

1/2 cup goat cheese

1 cup walnuts

1 cup small diced white bread

1 1/2 cups milk

1/2 teaspoon salt


1 tablespoon olive oil

1/2 cup white onion, finely chopped

2 garlic cloves, coarsely chopped

1 medium ripe tomato, finely chopped

1 tablespoon freshly minced cilantro leaves

1 pound ground beef

Salt and freshly ground black pepper

1 cup cooked diced potato

2 tablespoons dried black currants

2 tablespoons toasted sliced blanched almonds


1/2 cup pomegranate seeds

2 tablespoons coarsely chopped parsley leaves



Prepare the poblano peppers by heating a griddle or skillet over medium-high heat until a drop of water sizzles on contact. Add the poblanos, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending of the size of the poblanos. Remove from the griddle as they are done and place in a plastic bag, let sit for 5 minutes, until the skins are soft enough to be easily removed. Remove the poblanos from the bag, and using your fingers and small sharp knife, peel and scrape off as much of the blackened skin as possible, (a few black specks don’t matter). Leave the tops on and cut small (2 to 3-inch) lengthwise slits in the polios and carefully pull out the seeds without tearing the flesh.

Nogada (walnut sauce):

Add all the sauce ingredients to a blender and process until thoroughly pureed. Set aside art room temperature or keep in refrigerator until ready to serve.


In a medium-size skillet, heat 1 tablespoon of olive oil over medium-heat. Add the onion and garlic and cook for 1 to 2 minutes, stirring often. Add the tomato, cilantro and cook for another minute. Add the meat and cook stirring, until the meat is cooked through, about 10 minutes. Season with salt and black pepper, to taste. Add the potatoes, cook for 2 minutes, then stir in the black currants and the almonds. Remove from the heat. Carefully stuff the mixture into the chiles through the slit, taking care not to rip the chiles. Transfer the stuffed poblanos to a serving platter. Cover with the walnut sauce and garnish with pomegranate seeds and parsley.


Insecticide blamed for Michoacán bee deaths

Beekeepers blame farmers for the loss of thousands of bees

Mexico News Daily

A dispute has broken out between beekeepers and farmers in a rural community near Lake Chapala.

Apiarists in Ciénega de Chapala, Michoacán, say that an insecticide used by sorghum producers to control sugarcane aphids has caused the loss of 280 beehives and the deaths of thousands of bees.

“We have around 3,000 hives and they are being affected in the places where treatment against aphids is being applied,” said Felipe García, the president of a local beekeepers’ association.

“In a two-kilometer radius from where they are using it they are devastating beekeeping and as the whole region is sown they are going to end beekeeping with that product.”

García said that while the bees die gradually, effects can normally be seen within a day of the insecticide being used.

“They arrive from the fields, and they can’t organize themselves. It’s a neurotoxin and this product doesn’t allow them to fly or feed themselves and they completely collapse.”

It’s not the first time that an insecticide has had a negative effect on local bee populations.

García told the newspaper Milenio that a similar phenomenon occurred two years ago. Then, experts from the state Ecology Institute and Ciénega University found that honey, wax and the bees showed traces of imadacloprid, an insecticide belonging to the neonicotinoid family.

Farmers consequently committed to advise beekeepers prior to using the chemical but this year they did not do so.

“When they applied it again, they didn’t notify anyone. They killed absolutely all our bees again so we’ve already started legal action,” García explained.

“We lodged our complaint and the municipality declared . . . that the product couldn’t be used. But not only did they keep using it, now they accuse me of being responsible for the loss of grain in the whole region because I’m promoting that they not use these chemicals. García said that a local farmers’ organization affiliated with the federal Agriculture Secretariat (Sagarpa) is selling imadacloprid for 450 pesos (US $25) a liter after acquiring it cheaply through the government agency, and is concerned about the financial impact of not being able to sell it.

The president of that organization, Oscar Cabello Leyva, said it has not provided the offending pesticide to farmers since August 4 but stressed that continuing the suspension was subject to scientific results proving that it was actually causing damage to bees.

He also stated that alternative pesticides are unaffordable and that there was a danger that crops would be lost if aphids were not repelled.

Insecticides have previously killed bee populations in Jalisco, San Luis Potosí and the Comarca Lagunera region of Coahuila and Durango. Federal deputy Verónica Delgadillo will present a petition in Congress Monday to pressure the government to ban the offending insecticide.

City says goodbye to horse-drawn carriages


Foodies Can Find A Mexican Culinary Oasis Just South of the Border

VALLE DE GUADALUPE, Mexico — Not too far south from the urban bustle of Tijuana lays the Valle de Guadalupe region of Mexico, where summer diners can sit under the canopy of a 100-year-old oak tree in the middle of a winery and eat an eight-course meal served by a world class chef.

The wine valley, about 90 miles from the border town, regularly features chefs such as Javier Plascencia and others who have staked out prime pieces of property, have built cutting-edge restaurants, wineries and farms where they reign supreme at the forefront of one of the hottest food and wine scenes going. The best part is that unlike Napa or Sonoma, it’s both affordable and accessible.

 “I started going to Valle about 10 years ago and there’s been an explosion of restaurants and boutique hotels,” said Tony Ley, the owner of a food truck in San Diego called Corazon de Torta. Ley was featured touring with celebrity chef and personality Anthony Bourdain around Tijuana on the Baja episode of “No Reservations.”

Ley said that in 2008 there was an economic downturn in the U.S. and a crime wave in Mexico, all culminating in the death of tourism to Mexico’s Baja Peninsula and a shift away from the focus on luring American tourists for drinking and partying in the area.

The change gave way to a food and wine explosion that San Diego-based photographer Jamie Fritsch said is a kind of “by Mexicans, for Mexicans” concept.

 “I don’t feel like anyone is doing this for Americans. When you go down to the Valle, it’s welcoming, but I don’t feel like it’s dependent on U.S. tourism. It’s an integral part of life for Mexicans, and it’s fine with or without Americans,” Fritsch says.

“It’s been reported in the New York Times, it’s been reported in Vogue. Even people from other regions in Mexico with thriving food cultures are coming here — places like Puebla, Mexico City, the Yucatán, they’ve all heard of Baja, California (Mexico) cuisine and it’s new, so there’s a lot of excitement around it,” Koenig said.

Koenig has traveled extensively throughout Mexico and the Baja Peninsula for over two decades. In 2012, he founded his blog, AGringoInMexico.com, a comprehensive travel guide covering his own experiences and recommendations.

Fresh tomato, basil, olive oil and vinegar all from the Valle. Rebekah Sager

“Baja cuisine is a combination of all of the cultures who’ve migrated here over the years. You’ve got Mexican and Asian, with recipes that are Mediterranean because of the climate, the produce and the food available here,” he said. “You have seafood coming in from two coasts since it’s a peninsula, the Pacific on one side, and the Sea of Cortez on the other. You get Pacific sea urchin here that are nutty and flavorful, and better than you’ll get elsewhere in the world. It’s a fantastic combination of ingredients coming together to form what I consider some of the best food on the planet.”

Most agree the culinary salvo in the Valle began with chef Jair Téllez’s spot, Laja. But, the most difficult reservation to get in the Valle today, is at Corazón de Tierra, an accolade that earned chef Diego Hernandez the No. 39 spot on the top 50 Latin American restaurants list in 2016.

Mini potato burrito w/sturgeon caviar and cream fresh. Rebekah Sager

Of course if you’ve got stars in your eyes, then the Valle’s only Michelin-starred chef, Drew Deckman of Deckman’s en el Mogor, is the restaurant to visit.

The pop-up meal served under the decade old oak tree is thanks to acclaimed chef Plascencia, whose Tijuana restaurant, Mision 19, may have been the restaurant that put the city onto the culinary map.

Although the food in the Valle gets a lot of well-deserved attention, its wine is the real gem of the region.

The first Baja winery, Bodegas de Santo Tomás, was established south of Ensenada in the late 1800s. A hundred years or so later, the Mexican government granted political asylum to a group of Russian immigrants fleeing the Revolution. They established a colony in the Valle de Guadalupe, and the wine industry was launched. Wine zealots can find this history in the Valle’s Museo Comunitario del Valle de Guadalupe and the Museum of Vine and Wine.

The Lechuza Vineyard, located at the Valle’s southwestern end, recently received one of the greatest honors with a spot on the wine list of Thomas Keller’s unrivaled restaurant, The French Laundry in Napa Valley.

“The great thing about wine in the Valle is that it’s not just Italians, French, or Mexicans making it, it’s every nationality. There are Ensenada families who have been doing it for a long time. People such as French winemaker Henri Lurton,” Koenig says.

Lurton is the owner of the century old Grand Cru Classé Château Brane-Cantenac in Margaux, France. He recently established a winery in the San Vicente region of the Valle.

There are three major valleys: San Vicente, San Antonio de Las, Minas Valley, and Guadalupe Valley.

“You have of course the Russians making wine here, ex-pats making wine here. It’s really a multi-national scene and you get all those influences from all the various regions.

“You get a lot of hearty varietals in the Valle – Tempranillos, Nebbiolos, Barberas, Cabernets, and then closer to the ocean you get the white Chenin blancs, Verniers, Sauvignon blancs and Chardonnays.

“One things that makes the wine stand out here is that the terroir is mineral rich, more so than many leading wine regions in the world,” Koenig adds. Terroir is the full environment in which a wine is produced from soil and climate to farming practices.

Although the comparison to Napa and Sonoma is much talked about, Claudia Sandoval, winner of season six of FOX’s TV series, “Master Chef,” told NBC Latino that she’s cautious about that opinion.

“While I understand the sentiment, and I understand it’s meant to be a compliment and everyone looks up to Napa, there are huge differences,” Sandoval said.

“The Valle is not nearly as commercial as Napa, it’s much more grassroots. You could be here and easily meet one of the winemakers whose hands are stained from their work,” she said

Sandoval also said she believes that because it’s Mexico, the Valle attracts a younger crowd. “You’re seeing all these young people here and their palates are growing and changing which encourages chefs here in the Valle to be more innovative – pushing the boundaries and using what’s native to the region,” she says.

The Valle Tuk-Tuks, available for winery tours. Rebekah Sager

From food bloggers to local San Diego press, food photographers, chefs, and the growing number of bearded hipsters, the Valle also has helped expand perspectives about what is Mexican.

“When a typical American thinks of Mexico, they think of Cabo San Lucas, Puerto Vallarta, or Acapulco. They think of tourist destinations where they can sit down at a Mexican restaurant, order a bucket of guacamole and chips and salsa,” Sandoval said. “They think that’s authentic, and as a Mexican chef, living in the U.S., this is the hardest misconception for me to battle against.

“The Valle in terms of food and wine is teaching people that Mexican food isn’t just tacos, burritos and enchiladas. That’s so important. It also opens the door to people, saying ‘there’s amazing wine and beer being made here, and I had no idea because all I ever drank was Corona,'” she said. “The Valle influences Baja, and Baja food is challenging Baja Sur to step-up its game

la penita rv

Table Manners


Dining etiquette for beginning to eat. Do not begin eating until the host says, “Buen provecho!”. Dining etiquette for utensils. Mexicans do not switch knives and forks. The knife remains in the right hand, and the fork remains in the left. When the meal is finished, the knife and fork are laid parallel to each other across the right side of the plate.

Dining etiquette for the place setting. The fork and spoon above your plate are for dessert. Always start from the outside and work your way in, course by course. There will be separate glasses provided at your setting for water, and white and red wine or beer (after-dinner drink glasses come out after dinner). Dining etiquette for eating bread. Bread is placed on the rim of your main plate or on the table by your plate.

Dining etiquette for your hands. When not holding utensils, your hands are expected to be visible above the table: this means you do not keep them in your lap; instead, rest your wrists on top of the table (never your elbows). Dining etiquette for passing food. Pass all dishes to your left. Dining etiquette for eating salad. Never cut the lettuce in a salad: fold it with your knife and fork into a bundle that can be picked up with your fork. Any salad will usually be served after the main course.

Dining etiquette for seating. The most honored position is at the head of the table, with the most important guest seated immediately to the right of the host (women to the right of the host, and men to the right of the hostess). If there is a hosting couple, one will be at each end of the table.

Dining etiquette for the home. It is considered bad form to leave the dinner party or the table. At the table look for place cards, or wait until the host seats you.

Dining etiquette for paying the bill. Usually the one who does the inviting pays the bill. Sometimes other circumstances determine who pays (such as rank).

Dining etiquette for tipping. A 10 percent tip is usually sufficient in restaurants.


Slow-Cooker Chicken Tortilla Soup

“This tortilla soup tastes better than anything you can get at a restaurant. And it’s healthy too! Don’t let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice.”


1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Avocado 101: Nutrition Facts and Health Benefits

By Adda Bjarnadottir,

The avocado is the fatty fruit of the avocado tree, scientifically known as Persea americana. It is native to Mexico and Central America.

Rich in monounsaturated fats, the avocado has a smooth and creamy texture. It is much higher in fat than most other fruits.

Avocados have a unique nutrition profile. They contain lots of fiber and are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C.

The consumption of avocados has been associated with various health benefits, such as decreased risk of cardiovascular disease. They are also very satiating and may be useful for weight loss.

Avocados can be eaten raw, but are also commonly used in foods like guacamole.

There are many different types of avocados, varying in color, size and shape. Avocados are usually pear-shaped to round and they come in many different shades of green, ranging from pale green to almost black when fully ripe.

The most popular type is called Hass avocado, which is round with black skin.

Nutrition Facts

The avocado consists of 73% water, 15% fat, 8.5% carbohydrates (mostly fibers) and 2% protein.

Half an avocado (68 grams) contains 109 calories, corresponding to 160 calories per 100 grams.

Compared to other fruits, avocados contain very little sugar. Half an avocado (68 grams) contains only 0.5 grams of sugar, in the form of glucose, fructose and galactose (2). The net digestible carbs are only 1.8 grams for each 100 grams of avocado.

Because of the low sugar content, they are expected to have a very low glycemic index score, which means that they should not raise blood sugar levels much (3).


Fiber occupies most of the carbohydrate content (79%) of avocados. Half an avocado provides 4.5 grams of fiber, which is very high.

Dietary fiber is an important dietary component with many health benefits. It can regulate appetite, feed the friendly bacteria in the gut and reduce the risk of many diseases.

Avocados also contain FODMAPs (fermentable oligo-, di-, monosaccharides and polyols), which are short-chain carbohydrates that some people cannot digest. Not everyone is sensitive to FODMAPs, but they may cause unpleasant digestive symptoms in people with irritable bowel syndrome (IBS).

Bottom line: Avocados contain a lot of fiber, and very little sugar. They also contain FODMAPs, short chain carbs that may cause unpleasant digestive symptoms in some people.


As a rich source of monounsaturated fatty acids, the avocado is a very unusual fruit. The most abundant fatty acid is oleic acid, which is also the main component of olive oil. Oleic acid has been linked to reduced inflammation and may have beneficial effects on cancer.

Avocado oil is a great source of healthy fats, and animal studies suggest a protective effect against inflammation, heart disease and diabetes.

Bottom line: Avocados are rich in monounsaturated fatty acids, mainly oleic acid. They may help protect against heart disease, diabetes and cancer.

Vitamins and Minerals

Avocados are rich in many essential vitamins and minerals. The most abundant ones are listed below.

Folate (B9): Avocados contain a lot of folate, which is important for normal cell function and tissue growth, and is particularly important for pregnant women.

Vitamin K1: Vitamin K1 is important for blood clotting, and may have benefits for bone health.

Potassium: An essential mineral, beneficial for blood pressure control and heart health. Avocados actually contain more potassium than bananas.

Copper: A trace element that is relatively low in the Western diet. Low copper intake may have adverse effects on heart health.

Vitamin E: A powerful antioxidant, often found in high amounts in fatty plant foods.

Vitamin B6: A group of related vitamins that help convert food into energy.

Vitamin C: An antioxidant that is important for immune function and skin health.

Bottom line: Avocados are rich in many vitamins and minerals, such as B-vitamins, vitamin K, vitamin E, vitamin C, potassium and copper.

Other Plant Compounds

These are the main plant compounds in avocados:

Carotenoids: Avocados contain many carotenoids, such as lutein and zeaxanthin, which are important for eye health and may reduce the risk of age-related eye diseases.

Persenones A and B: Unique antioxidants that may have protective effects against inflammation and cancer.

D-Mannoheptulose A type of sugar found in avocados, claimed to assist with blood sugar control.

Avocados are very high in carotenoid antioxidants, and eating fat along with these antioxidants tends to increase their absorption into the body.

Because avocados are high in fat, the carotenoid antioxidants in them are particularly well absorbed.

Bottom line: Avocados are rich in plant compounds, such as carotenoids, antioxidants and a sugar called D-Mannoheptulose. The carotenoids are well absorbed because of the high fat content of avocados.

Health Benefits of Avocados

Avocados are high in antioxidants and many important nutrients, some of which are rare in the modern diet.

For this reason, it is not surprising to see that avocados have numerous health benefits.

Heart Health

Heart disease is the leading cause of death in the world.

Blood cholesterol, triglycerides, inflammatory markers and blood pressure have all been associated with increased risk of heart disease.

Research has shown that avocado consumption may reduce blood cholesterol and triglycerides significantly, as well as lower the potentially harmful LDL cholesterol and increase the good HDL cholesterol

Satiety and Weight Loss

Some people think that avocados are fattening because of their high fat content, and should therefore be avoided in calorie restricted diets (38).

However, eating avocados does not seem to prevent weight loss in overweight people.

In fact, adding avocados to meals makes people more satiated (full) and reduces the desire to eat for many hours, compared to a similar meal without avocados.

For this reason, avocados may be an excellent addition to an effective weight loss diet.

Avocados are also very high in fiber, low in carbs and do not raise blood sugar levels, which are all properties that make it a weight loss friendly food.

Reducing Symptoms of Arthritis

Arthritis is a common problem in Western countries, characterized by progressive deterioration of the joint cartilage.

Avocado and soybean unsaponifiables are supplements made from avocado oil (33%) and soybean oil (66%), primarily used to suppress symptoms in people with arthritis.

Multiple studies have shown that these supplements can reduce symptoms of arthritis, especially of the knee and hip.

Bottom line: Avocados may reduce cholesterol and triglyceride levels, both of which are major risk factors for heart disease. They are also very filling, and may reduce symptoms of arthritis.

Adverse Effects

Avocados are safe to eat for the majority of people, but may cause problems in individuals with allergy or irritable bowel syndrome.

Avocado Allergy

Actual avocado allergy is rare, but individuals with latex allergy can experience allergic reactions to fruits, such as avocados, bananas or kiwis, known as the latex-fruit syndrome.

In latex-fruit syndrome, the immune system attacks fruit proteins that are similar to the allergy-causing proteins in latex.

This may lead to allergic reactions like upset stomach, stomach cramps, headaches or more serious symptoms like severe allergic shock

FODMAPs and Irritable Bowel Syndrome

Avocados contain FODMAPs, short-chain carbohydrates that may cause problems in people with irritable bowel syndrome.

Eating foods containing FODMAPs may have adverse effects on digestion in these individuals, leading to gas, cramping, bloating, stomach pain, diarrhea or constipation (53).

If you have digestive issues, then monitor your symptoms carefully after eating avocados.

Bottom line: Avocado allergy is rare, but they may cause allergic reactions in individuals who suffer from latex allergy. They also contain FODMAPs, which may cause digestive symptoms in sensitive individuals.


Piña Colada

Drink ingredients:

    1 part Malibu Original

    ½ part Coconut cream

    1 ½ parts Pineapple juice

    Fresh pineapple


How to mix the drink:


Fill a shaker with ice cubes. Add Malibu, coconut cream and pineapple juice. Shake and strain into a chilled highball glass filled with ice cubes. Top up with pineapple juice and garnish with fresh pineapple.

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. 



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.

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