Nov 2012

Restaurante El Meson De Los Laureanos – El Quelite

Restaurante El Meson De Los Laureanos - El Quelite, Sinaloa

The most charming destination on my recent trip to Sinaloa was the rural town of El Quelite located 25 miles northeast of Mazatlán. Named after the milkweed that grows throughout the area, the colonial village hasn’t changed too much over the years, aside from the fresh coat of paint that every home and business receives during the holidays. The heart of the town is Restaurante El Meson De Los Laureanos, where we enjoyed a spectacular breakfast spread of regional specialties.

Restaurante El Meson De Los Laureanos - El Quelite, Sinaloa

The soul of the operation is Dr. Marcos Gabriel Osuna, also known as “El Padre del Turismo Rural en Sinaloa.” Dr. Osuna’s steadfast commitment to promoting rural tourism in the area has put El Quelite on the map and increased the economic vitality of inhabitants. It was incredible meeting Dr. Osuna toward the end of our meal and hearing about his passion for the region’s culture, traditions, and people.

Restaurante El Meson De Los Laureanos - El Quelite, Sinaloa

Born and raised in the house that the restaurant is located in, Dr. Osuna has transformed and expanded the building room by room over the years into a wonderland of art and food.

Upon entering the restaurant, we were greeted by beautiful murals telling the history of the region painted by Jorge Larreta, a famous Sinaloan painter.

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Nov 2012

Mariscos La Puntilla – Mazatlán

Mariscos La Puntilla - Mazatlan, Sinaloa

Watching the sun set over the Pacific Ocean while indulging in marvelous mariscos was one of the most magical moments that I enjoyed in Mazatlán.

For our final dinner in town, we headed to Mariscos La Puntilla, a fifteen-year-old open-air eatery specializing in fruits of the sea prepared Mazatlán style. The atmosphere was kick back, with views of ferries coming in and out of nearby Isla de la Piedra.

Mariscos La Puntilla - Mazatlan, Sinaloa

We were greeted by baskets full of saltine crackers and tostadas, as well as a selection of hot sauces, upon being seated. While I was initially excited to try all of the nifty condiments, the seafood here was so spectacular that not much of anything was required for complete satisfaction.

Mariscos La Puntilla - Mazatlan, Sinaloa

While my traveling companions sipped Pacificos and margaritas, I was in the mood for coconut water. The plentiful bits of coconut meat floating about made up for the fact that the drink was served in a glass rather than in an actual coconut.

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Nov 2012

Cranberry-Apple Relish with Ginger and Chilies

Cranberry-Apple Relish with Ginger and Serrano

Traditional cranberry sauce is too sweet for the Vietnamese palate, which explains why I’ve been making and eating the fluorescent-hued condiment solo on every Thanksgiving in recent memory. A few of my cousins request a small serving out of curiosity, while an aunt or two might give it a try in the name of antioxidants, but no one really likes the chunky, fruity stuff but me. And I’m cool with that because I eat leftover cranberry sauce for fun and by the spoonful.

When I saw this recipe for cranberry-apple relish in last week’s New York Times article “Complements for the Chef” by David Tanis, I was immediately intrigued by the list of ingredients. Instead of the usual combination of simple syrup and cranberries, this one called for cider vinegar and apples with ginger, Serrano chili, and cayenne pepper flourishes. While straight up sweetness does not speak to my family, I am hoping that this tangy and spicy number with a hit of jammy-ness might do the trick.

With the assistance of my math whiz Astronomer, I adjusted the proportions from the original recipe to use an entire standard bag of cranberries (12 ounces). The recipe below reflects these changes. Other than that minor tweak and leaving the skins on the apples, this recipe is great as is. The relish’s flavors are fresh yet familiar, while the combination of chilies, ginger, and cayenne packs some real heat.

If I know my family as well as I think I do, it’s quite likely that even with this new recipe, I’ll still be the lone cranberry sauce eater at the table. And I’m cool with that because I eat leftover cranberry sauce for fun and by the spoonful. Happy Thanksgiving!

  • 3/4 cup sugar
  • 3 tablespoons cider vinegar
  • 3/4 teaspoon salt
  • 1 to 1 1/4 pounds tart, crisp apples cut in 1/2-inch chunks
  • 12 ounces cranberries
  • 2 1/3 teaspoon grated fresh ginger
  • 1 1/2 teaspoons finely chopped jalapeño or Serrano chili
  • Pinch cayenne pepper

Cranberry-Apple Relish with Ginger and Serrano

Begin by chopping the apples, grating the ginger, and mincing the chili.

Cranberry-Apple Relish with Ginger and Serrano

Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.

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