Tag Archives: food

A Gringo Guide to Living in San Miguel: Its Culture and Customs

3 Apr
Download Your copy on Amazon.com; Barnes and Noble.com; Kobo.com; and soon on Google Play. Search William J. Conaway.

Download Your copy on Amazon.com; Barnes and Noble.com; Kobo.com; and soon on Google Play. Search William J. Conaway.

An Excerpt from my,

“A Gringo Guide to Living in San Miguel: Its Culture and Customs”.

© Copyright William J. Conaway, 2008
© Derechos Reservados

Introduction
In this guide I will try to give you a feel for the modern San Miguel de Allende. (For the History pick up a copy of ”San Miguel de Allende: Its History, Heros, and the War for Independence”.) Perhaps in this way I can help you to avoid some of the trials and tribulations of living here, and to reveal some of the secrets to getting along and enjoying life in our beloved San Miguel. My knowledge, accumulated through more than 40 years of San Miguel de Allende experience will help you enjoy your stay in our community, however brief or long it may be.

The reasons foreign residents have chosen to live here vary from person to person. The most important reason is the arts. San Miguel’s traditional support for the arts may be traced back to 1781, when, as a small town, it contributed to the upkeep of an official academy of art in the capital. It became an art colony, for foreign residents, beginning around 1951. With the help of Nell Fernandez, wife of a one-time Governor of Guanajuato; Stirling Dickinson, philanthropist and naturalist; and the G.I. Bill, the Instituto Allende opened its doors welcoming the veterans, disabled or retired, who poured into San Miguel to study art and/or merely live in inexpensive post-war México . Today there are more cultural activities here than in most large cities in the States.

Some like living here because of the climate. It never seems to get too hot or cold, too wet or dry. The average temperature is 64° (F), and the average rainfall per year is 27 inches. The nights are cool enough to use a blanket, and the days warm up as the sun climbs. Eternal Spring!

Also, San Miguel has a unique charm of its own. The native born residents don’t understand it any more than we do, but it’s here. One of the things you can see and feel about this town is that it doesn’t change. You can leave it for as long as you wish, but when you return it’s almost as if you never left. Many of the same people can be seen, sitting in the Jardín, right where you left them. Sure, there’s more traffic, new restaurants, and different shops. The outlying colonias are much bigger, but the feel of it’s still here, just as you remember it.

The Jardín, as everyone calls the main square, is a place to meet friends, have your shoes shined, wait for the English language newspapers to arrive: ”El Independiente”, ”The News”, and the ”Atención”; or to converse with the people who are there for the same reasons. You can catch up on the latest gossip too. But it can be the worst place for reliable information. As you will come to realize, everyone in San Miguel, even the new arrivals, are experts on practically everything. Our advice in this book, however, is tested and true.

Remember, you’re a long way from home. Everything is different here. Be receptive to new ways of doing things. You can’t change the Mexicans, so don’t even try. With time you will become accustomed to this new way of life; it just takes a little patience, more for some than others.

San Miguel, in the last few years, has lept forward into modernity. On the outskirts we now have huge stores (compared to what we had) with lots of never before available items at good prices. A huge improvement for the people of San Miguel.

People often remark to me, “Boy, you’ve really seen some changes over the years.” I have. And all of them have improved San Miguel. Increased the ambiance. Made it a better place to live.

San Miguel had its charm back in 1961, when I first came here, but it was poor, rundown, and ugly too. Don’t forget that. The Sanmiguelenses deserve better, and are finally getting it.
Table of Contents

The Early Years – My First Visit….1
Introduction to the Guide….9
Chapter One – San Miguel’s Early History….13
The Early Years – A Country Wedding….15
Chapter Two – Mexico’s Social Customs….19
Chapter Three – Some of the Largest Celebrations..23
Chapter Four – Superstition….31
Chapter Five – Relax, Make Yourself At Home….33
Chapter Six – Tipping….35
Chapter Seven – Dining Out in San Miguel….37
Chapter Eight – Shopping….39
Chapter Nine – Services….47
Post Office….47
Telephone….49
Cellphones….51
Automotive….52
U.S. Consular Services….53
Financial Services….53
Medical Services….57
Dental….58
Cable T.V…..58
The Early Years – Early Rising….59
Chapter Ten – Real Estate….67
The Early Years – A Ride in the Country….71
Chapter Eleven – Studying Spanish….79
Chapter Twelve – Mexican Law in Brief….83
The Early Years – The Only Convertible….85
Chapter Thirteen – San Miguel Fiestas….89
The Early Years – Changing Minds….105
The Early Years – A Swimming Hole….107
The Early Years – Wolfman Jack and Partying….109
Book Two – Living On the Cheap
Chapter One – San Miguel on Fewer Pesos
Chapter Two – Feeding Your Face….117
Chapter Three – Boozing….125
Chapter Four – Transportation….129
Chapter Five – Things to Do….131
Chapter Six – Working in Mexico….133
The Early Years – The Black Cat….137
The Early Years – Los Locos….141
The Early Years – El Catrín….142
The Early Years – Alexi Lalas….144
Papelandia Publishing Catalog….147

A Gringo Guide to Mexican History – an Excerpt

21 Dec

Mexican History Medium

An Excerpt from my “Gringo Guide to Mexican History”.

 

The Religious Conquest of Mexico
In 1529, Don Juan de Zumárraga, first Bishop and Archbishop of México, wrtoe in a report to the King:

“We are very busy with our continuous and great work in the conversion of the infidels of whom…over a million people have been baptized, five hundred temples of idols have been razed to the ground and over 20,000 images of devils that they adored have been broken to pieces and burned…And…the infidels of this city of México, who in former times had the custom of sacrificing each year over 20,000 human hearts to their idols, now make their offerings to God instead of to the devils…. Many of these children, and others who are older, know how to read, write, sing, and sound the proper pitches for singing…. They watch with extreme care to see where their parents hide their idols, and then they steal them and faithfully bring them to our friars. For doing this, some have been cruelly slain by their own parents, but they live crowned in glory with Christ…. Each one of our monasteries has next to it a house in which children are taught and where there is a school, a dormitory, a dining hall and a chapel for devotion…. Blessed be the Lord for everything….”

(You read it, in five short years they had baptized over a million people. The friars had destroyed 500 temples of idols, and 20,000 images of idols!)
Also among the missionaries first chores was to study the native languages and dialects and to compile vocabulary lists and other linguistic guides, and finally, dictionaries to aid them in teaching the natives the elements of faith, preparing them for baptism. And they baptized hundreds of thousands of the Indians they encountered during their lifetimes. They taught the people how to live better, helped them learn trades, and improved their artistic abilities.

These friars walked about barefoot with only their heavy woolen habits to cover them. They slept on the ground and begged for food in the Indian markets, sometimes even eating tortillas with whatever fruits and berries they could gather. The robes they brought with them from Spain were the only clothes they possessed and were soon worn out. (Clothing was a big problem for everyone in those days.) A legend persists to this day:

Don Martín, an Indian Cacique, Chieftan, of the village of Guacachula, seeing the disgraceful condition of his friars robes, sent several skilled artisans out to work for a newly arrived Spaniard who was weaving cloth on his imported looms and selling all he could produce. These spies were able to learn the trade in a short time and carefully took measurements of all the parts of the looms they worked on. Returning to the village they built their own looms and were soon producing sackcloth for the friars as well as for themselves.

The obvious difference between the humble friars and the conquistadores who built themselves fine homes and gorged themselves with all the best, was all too obvious to the poor Indians.

A Gringo Guide to a Mexican Kitchen – Delicious

15 Dec
The Perfect Gift! "A Gringo Guide to a Mexican Kitchen," available for download on Amazon.com!

The Perfect Gift! “A Gringo Guide to a Mexican Kitchen,” available for download on Amazon.com!

A Gringo Guide to a Mexican Kitchen – Comida

14 Dec

Mexican Kitchen med

Excerpts from my, “Gringo Guide to a Mexican kitchen:
Copyright William J. Conaway, 2006

4.1.1

Comida – Lunch

The comida is the main meal of the day for the Mexican people. Its importance can be proved by the fact that everywhere in the country, with the exception of the capital, all business ceases at 2:00 PM and resumes after comida at 4:00 PM!

Mexicans generally eat three meals a day. Breakfast varies between the social classes. Some call it desayuno and some almuerzo. But they all eat comida!

Depending also on the social, economic class of people the comida can consist of an optional appetizer, and as many as seven courses.

1. Sopa Aguada (soup)
2. Sopa Seca (dry soup)
3. Ensalada (salad)
4. Pescado (fish)
5. Entree (Fowl or meat)
6. Frijoles (beans)
7. Postre (dessert)

 

IMG_2223caldotlapeno2-400x300

Caldo Tlalpeño

Ingredients:
1 chicken quartered
4 carrots, peeled and cut into strips
4 zucchini, cut into strips
½ onion sliced
½ kilo green beans, cleaned and chopped
3 dried chiptole chilies
1 sprig cilantro
1 large avocado
2 cloves garlic

Preparation:
Boil the chicken parts in 2 quarts water. Open the chipotle chilies, remove the seed and fry lightly in oil. When chicken is half cooked (20 minutes) add the vegetables and salt to taste. In about 10 minutes add the chipotle chilies and cook until chicken and vegetables are tender. Garnish each serving with avocado slices. Serve with piping hot bolillos.

All of my books are available in the San Miguel de Allende Library Gift Shop, the Casa de Papel Card Shop, Garrison & Garrison bookstore, La Deriva bookstore, and for downloads Amazon.com and Barnes and Noble.com. Follow the author on Twitter @williamjconaway, and Facebook/williamjconaway. Join and comment with him online at: http://www.williamjconaway.com

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A Gringo Guide to a Mexican Kitchen – Breakfast

13 Dec

Mexican-Breakfast lge

A Gringo Guide to a Mexican Kitchen – Breakfast

12 Dec

Mexican Kitchen med

Excerpts from my, “Gringo Guide to a Mexican kitchen:
Copyright William J. conaway, 2006

Huevos Norteños
(Northern Eggs)

Ingredients:
4 eggs, beaten
4 tortillas
10 tomatillos
1 clove garlic
1 thick slice onion
1 sprig coriander
2 serrano chilies, chopped
salt to taste

Preparation:
Blend tomatillos, garlic, and coriander. Fry in sufficient oil adding the onion and chopped serrano chilies.

Cut the tortillas with scissors into small squares and fry in another frying pan. Drain off excess oil and add the beaten eggs.

Once the tortillas and eggs have set, add the sauce, cover and simmer over low heat for a few minutes.

Serve with hot tortillas or bolillos and refried beans garnished with a sprinkling of white cheese.
All of my books are available in the San Miguel de Allende Library Gift Shop, the Casa de Papel Card Shop, Garrison & Garrison bookstore, La Deriva bookstore, and for downloads Amazon.com and Barnes and Noble.com. Follow the author on Twitter @williamjconaway, and Facebook/williamjconaway. Join and comment with him online at: http://www.williamjconaway.com

Excerpts from my, “Gringo Guide to a Mexican kitchen”:

10 Dec

Mexican Kitchen med

Excerpts from my, “Gringo Guide to a Mexican kitchen:
Copyright William J. conaway, 2006

Finding Your Way Around
a Mexican Kitchen
There’s a lot of difference between a Mexican kitchen and your own. There’s no dish washer, no garbage disposal, no trash compacter, no microwave oven, no food processor, no bread maker, the stove’s gas, and everything in it has a different name.
In the back of this book you will find glossaries of foods, spices, cooking utensils, cooking terms, and the rest of the book contains some great Mexican recipes. Remember you’re in a far off land, full of mysteries. We can help you solve some of those secrets, and make life a little more interesting.

One vegetable/seasoning mentioned in many of the recipes on the following pages is epazote, wormseed or Mexican tea. It is a weed that grows even in the southern United States. Get some, plant it, it will regenerate itself.

We don’t suggest you eat like a Mexican at first. Stick to simple food until your stomach becomes accustomed to the altitude, climate, and the totally different atmosphere you find yourself in.

You may have been led to believe that you don’t like hot. spicy food, but the fact is that only a very few really delicious dishes are known outside of the country, and almost no Mexican food contains the burning hot peppers you see described in cartoons in the States.

Breakfast
DESAYUNOS – BREAKFASTS

These recipes would take the place of the more Mexican Almuerzo or brunch. We list only the lighter meals that Americans would prefer.

To start the day put on a fresh pot of beans (presoaked in water overnight) to cook in a clay olla.

Put tomatoes or tomatillos on to parboil (depending on the sauces needed for the day).

Prepare the necessary chilies, garlic, and onions to add to the sauces. And use the beans left over from the day before to make Frijoles Refritos.
omelet-piquant
Frijoles Refritos
(Refried Beans)

Ingredients:
2 cups precooked beans, any kind
2 tbsp. lard or oil
1 small onion, chopped

Preparation:
Heat oil or lard in a heavy skillet. Add onion and fry until tender. Stir in beans and mash, adding broth as needed. Fry until beans reach desired consistency. Serve sprinkled with grated cheese.

This would also be the time to make the day’s supply of tortillas and salsas:
Salsa de California

4 chilaca chilies (AKA California)
1 lge. tomato, peeled and seeded
6 sprigs of parsley, chopped
1 sm. onion, chopped
1 clove garlic, crushed
1-2 serrano chilies, chopped
1 pinch sugar
salt to taste

Simmer the chilies in boiling water for five minutes. Drain and remove stems and seeds. In a blender combine the chilies with all the other ingredients and puree.

Add the mixture to a fry pan with 2 tblspn. of oil and simmer for a few minutes. Makes about 1½ cups.

All of my books are available in the San Miguel de Allende Library Gift Shop, the Casa de Papel Card Shop, Garrison & Garrison bookstore, La Deriva bookstore, and for downloads Amazon.com and Barnes and Noble.com. Follow the author on Twitter @williamjconaway, and Facebook/williamjconaway. Join and comment with him online at: http://www.williamjconaway.com