Saturday, October 24, 2015

La Vida Buena

Some time ago we moved our things from our house on Av. Lázaro Cárdenas to our house on Calle Esperanza 30 aka Callejón del Sol 3 (at "Sol y Luna") in Patzcuaro's Centro Histórico. We love its colonial style, the way it captures light and sun--but we especially like the easy two-block walk to Plaza Grande. There is always something going on in Patzcuaro's  trio of central plazas that start just two blocks away.  I have loved being so close to the daily street market! Being right in the Centro means I walk even more, not less, because I can so easily walk to so many places where I want and need to go.

Now, we have entered a new era, and are spending more time in France. As a consequence our gem of a house is for sale. Check it out.

Click here: More Photos

$$$ Price $$$

Thursday, March 19, 2015

What's Up?

Traveling, wilderness canoeing with the Sierra Club,
writing a third book...


Carolina Waters


Saturday, March 15, 2014

Patzcuaro Pomp and Circumstance

What elaborate dresses we see when out and about Patzcuareando. Here we have two elaborately gowned girls having their photos taken for First Communion. These dresses rival those of the quinceañera fifteenth birthday celebration and wedding dresses.


Saturday, February 15, 2014


They invite, protect, hide surprises and secrets of beautiful interior courtyards...

Wednesday, January 15, 2014

Tacos de Carnitas

Carnitas...pork that is so moist and tender it can be broken into pieces or shreds with a fork. Place in a warm tortilla, add chopped onion and cilantro and red or green salsa. Traditionally eaten with chiles en escabeche...a vinegar pickled chile.

We went for tacos  to Carnitas Las Plazas on Iturbe, between Plaza Grande and Plaza Chica. The line forms before the doors open--at 12:00 Noon if I remember correctly. We went about 1:30 PM. The tacos were, as always, delicious.

Saturday, December 14, 2013

El-o-o-o-o-o-te on the Plaza Grande

Corn is a staple of the Americas, where the appellation refers to maize or Indian corn. Elote, or fresh sweet corn is part of the tradition of gatherings on the plazas of Mexico. Maís refers to the plant or crop and to dried corn such as is ground to make tortillas.

Roasted or boiled, elote is a popular snack. On the cob it is often slathered with mayonnaise, sprinkled with grated cheese and then spiced up with powdered chile. The kernels are also sliced off the cob and eaten from a plastic glass with a spoon, seasoned to the individual's taste.

Friday, November 15, 2013

Avocado Gazapacho

This may be my favorite of all of my posts. Here is a recipe that I made up for an Avocado Gazpacho. My amigos mexicanos and extranjeros alike have given it unreserved approval. Since avocados are the Green Gold of Michoacán, I share the recipe with Patzcuaro aficionados here.

 © 2009
From Tracy Novinger’s Kitchen

Avocado Gazpacho©

Ingredients (Serves 4)
2 large or 3 small, perfectly ripe avocadoes (remove skin and stone)
1/3 to ½ serrano chili, deveined and deseeded
1-2 heaping tablespoons chopped yellow onion or green onion
1 clove garlic, peeled, coarsely chopped
2 cups chilled, defatted chicken or vegetable broth
1 teaspoon salt
Small bunch fresh cilantro (approx. 1/2 cup coarsely chopped)
¼ cup coarsely chopped mint
Juice of 1 lime
1 cucumber, peeled, seeded, cut into small chunks.
½ cup unsweetened natural yogurt

Roughly chop chili, onion and garlic; put them in blender with the broth and avocado meat and process thoroughly on high speed until smooth. Add cilantro, mint, lime juice and salt. Pulse briefly to chop; do not over-process. Add cucumber. Pulse to very coarsely chop. Do not over-process. Taste and adjust seasoning (lime, salt). Chill well. Will keep overnight in refrigerator.

Serve chilled. Top each bowl with dollop of yogurt. Garnish with a cilantro leaf, a mint leaf and ½ of a paper thin round of cucumber.

  • Serve with a slice of whole wheat bread sprinkled with parmesan and browned under a broiler.
  • Serve with cold or grilled shrimp for a full meal.

Tuesday, October 15, 2013

Squash Blossom Soup

Flor de Calabaza
The following soup is delicious, very light and delicate. It is the family recipe of a good Mexican friend. Quantities are not precise, but you should have no difficulty. This recipe is a treasure. You may want to experiment during Patzcuaro's rainy season with all of the fresh mushrooms to be found at the market at Plaza Chica.

Squash Blossom Soup

2 liters chicken broth
Olive oil
1 medium onion
4 garlic cloves
Squash blossoms

Slice onion very thin.
Dice garlic.
Sauté in olive oil until transparent.
Add 2 liters of chicken broth.
Bring to a boil and simmer for 30 minutes
Strain broth
Add sliced mushrooms (oyster type) and whole stems (2-3 large handfuls).
Simmer for 15 minutes.
Add (2-3 large handfuls) squash blossoms torn into 3 or four pieces (without stems).
Add ½ bunch epazote.
Cook for 5 minutes.
Remove mushroom stems and epazote.
Serve hot.

Squash blossoms and mushrooms: Estimate quantities to your taste. Be generous.

Sunday, September 15, 2013

Breakfast Serenade

Sunday breakfast at La Surtidora: A plate of sweet, fresh tropical fruit from the Tierra Caliente, an omelette of mushrooms and squash blossoms, dark roast hot coffee and is good.

Thursday, August 15, 2013

Special Butterflies

The new Museo de las Comunidades Mexicanas en el Extranjero (Padre Lloreda No. 50, Patzcuaro) presented a traveling exhibit, art by Mexican women living outside Mexico, the "Mariposas Migrantes." Visit pintoras.mexicanas on Facebook.

The exhibit was a visual feast of vibrant color.

Tuesday, July 16, 2013

Patzcuaro Summer Rains

Grey clouds slide in
To blanket the sun.
With bluster they thicken,
They threaten.
They pour their torrents of rain onto
Cobbled streets that run full.
The earth drinks in
This daily performance.
The season is cool and green,
Adorned with lush, bright blossoms.
Welcome rain.

Patzcuareando: Peripatetic in Patzcuaro: Rain Concert
Patzcuareando: Peripatetic in Patzcuaro: Rain...
Patzcuareando: Peripatetic in Patzcuaro: The rains have passed…