My first hand-made focaccia bread. The high altitude (7200 ft) was not a problem. A superb, succulent success. Soft on the inside and crunchy on the outside. It looked and smelled so good that I forgot to take a photo before we were well into it. A bonus: it was whole wheat.
We fell in love with magical Patzcuaro in Michoacan, Mexico. So in 2004 we renovated an abandoned house from which to enjoy this colonial pueblo with its Purhepecha Indian presence.
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Two blocks from the Plaza Grande, in Patzcuaro's Historic Center
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