Jalapeño Poppers

Ingredients

• 12ounces cream cheese, softened
• 1(8 ounce) package shredded Cheddar cheese
• 1tablespoon bacon bits
• 12ounces jalapeño peppers, seeded and halved
• 1cup milk
• 1cup all-purpose flour
• 1cup dry bread crumbs
• 2quarts oil for frying, or as needed

Directions

1. Mix cream cheese, Cheddar cheese, and bacon bits together in a medium bowl until well combined. Spoon mixture into jalapeño halves.
2. Put milk in one small bowl, flour in a second, and bread crumbs in a third.
3. Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated. Transfer coated jalapeños to a plate; let dry for 10 minutes.
4. Dip jalapeños in milk once more, then roll through the bread crumbs. Let dry on the plate for 10 minutes, then repeat dipping in milk and rolling in bread crumbs once more; make sure they are completely coated. Let dry
5. Heat oil to 365 degrees F (180 degrees C) in a medium skillet.
6. Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes. Remove and let drain on a paper towel.
7. Serve hot and enjoy!

   Insurance for your American or Canadian Vehicle while in Mexico	Insurance for your Mexican Vehicle

    

New CDC Guidelines for Traveling to the U.S. with Your Pup

By:BanderasNews

Puerto Vallarta, Mexico – Whether traveling with a pet for companionship, service or comfort, animal lovers will find that Puerto Vallarta’s welcoming atmosphere, along with its many pet-friendly services, beaches and hotels, make it a great place to bring along four-legged friends.Bringing your pet to Puerto Vallarta isn’t particularly difficult, however, starting August 1, 2024, new guidelines from the Centers for Disease Control and Prevention (CDC) will affect anyone traveling to the United States with dogs. These rules aim to ensure the health and safety of dogs and people alike.

All dogs entering the U.S. must meet several requirements. Firstly, dogs must be at least six months old and have an International Organization for Standardization (ISO)-compatible microchip. This microchip must be implanted before any required rabies vaccination, and its number must be included on all necessary forms and veterinary records.

Additionally, dogs must appear healthy upon arrival. If a dog appears unhealthy or is suspected of carrying a contagious disease, it may need to undergo isolation, a veterinary examination, and additional testing at the importer’s expense.

A key requirement is the CDC Dog Import Form. This form should ideally be completed online 2-10 days before arrival, though it can be filled out right before travel if internet access is available.

Importers must ensure all information on the form is accurate at the time of arrival, including the port of entry. This form also requires a clear photograph of the dog showing its face and body. For dogs under one year old, the photograph should be taken within 10 days before arrival.

There is no fee to submit this form.

Additional documentation may be required depending on where the dog has been in the six months prior to entering the U.S. or if the dog has received a rabies vaccine in the U.S.

Dogs that do not meet these entry requirements or have inaccurate or invalid forms will be denied entry and returned to their country of departure at the importer’s expense. These rules apply to all dogs, including service dogs and those born in the U.S.

For more detailed information, visit cdc.gov.If your furry friend is of the feline persuasion, you’ll be happy to hear that the CDC’s guidelines for bringing a cat into the United States are more relaxed. Click HERE for more info.

Health Insurance	Travel Insurance for your Mexico Journey

 

Huevos Divorciados

A classic play on the ever-popular huevos rancheros, this Mexican dish features two eggs with fried tortillas, served with two separate (“divorced”) salsas.

Note that the recipe is very easily scaled up to serve any quantity.

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course: Breakfast

Cuisine: Mexican

Ingredients

• 2 large eggs
• 2 corn tortillas
• 2 tsp vegetable oil
• pinch salt
• 2 tbsp salsa roja (red salsa) homemade or store-bought
• 2 tbsp salsa verde (green salsa) homemade or store-bought
• 1/4 cup refried beans (optional)
• cotija or queso fresco (optional)
• cilantro chopped (optional)

Instructions

• Preheat a skillet over medium heat. Add a tortilla and fry one side for 30-45 seconds, or until it’s a little toasted and nicely flexible. Flip the tortilla and fry for another 20 seconds, then set it aside on the serving plate and repeat the process with the second tortilla.
• Increase the heat to high and add the vegetable oil. Add the eggs to the hot pan, season with salt, and fry to desired doneness. For this recipe, I like a soft yolk and firm whites, so I let the bottoms crisp up in the oil, then cover the pan with a lid for 30 seconds or so to finish firming up the whites.
• Plate the finished eggs on the tortillas. Top one egg with salsa roja, and one with salsa verde. If you’re using refried beans, you can serve them on the side, or make a little partition between the two eggs for added drama. Top with cotija or queso fresco and a sprinkling of cilantro.

Notes

While it’s most common to use a cooked red salsa here, you could substitute a fresh pico de gallo too.

Easy Coconut Shrimp

Description

Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.

Ingredients

• 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• 3–4 Tablespoons vegetable oil or coconut oil 
• optional for topping: 1 Tablespoon finely chopped cilantro

Serving Sauce (Optional)

• • 3 Tablespoons Thai chili sauce

Instructions

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
3. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.

 

Insurance for your American or Canadian Vehicle while in Mexico	Insurance for your Mexican Vehicle

 

Pescado Veracruzano

This recipe originated in Mexico (specifically, the namesake town of Veracruz), but the ingredients are Spanish through and through. Using a whole fish is a much better value than buying fillets; plus, once you plate individual portions, it’s fun to “graze” on all the bits and pieces that still cling to the bones. (Don’t forget the cheeks—they’re the best part!)

Ingredients

SERVES 2

1 whole rock fish (sometimes called Pacific red snapper or rock cod), gutted and cleaned (about 1 1/4 to 1 1/2 pounds)

Kosher salt

2 tablespoons extra-virgin olive oil, more for drizzling

2 large cloves garlic, finely chopped

1 medium onion, thinly sliced lengthwise

2 bushy sprigs thyme

1 bay leaf

4 medium tomatoes, coarsely chopped (about 3 cups)

1 pickled jalapeño, thinly sliced crosswise (see Note)

1/4 cup green olives (pitted or not)

2 tablespoons capers, rinsed and drained

1 teaspoon chopped oregano

Preparation

1.    Step 1

Position a rack in the center of the oven and heat to 375°F.

Step 2

Make 3 cuts on each side of the fish’s body, going almost all the way to the bone. Season the fish inside and out with 1 teaspoon salt and place in a baking dish that’s big enough to hold the fish comfortably.

Step 3

In a medium skillet, combine the olive oil and garlic and put the pan over medium heat. When the garlic becomes aromatic and sizzling (about 2 minutes), add the onion, thyme, bay leaf, and 1/2 teaspoon salt. Raise the heat to medium-high and cook, stirring occasionally, until the onions are softened and slightly browned, 4 to 5 minutes.

Step 4

Add the tomatoes and jalapeño and continue to cook, stirring occasionally, until the tomatoes have begun to break down into a chunky sauce, adjusting the heat as necessary to maintain a vigorous simmer. Stir in the olives, capers, and oregano and simmer for 2 minutes longer. Taste, season with more salt if necessary, and pour the sauce over the fish.

Step 5

Cover the dish tightly with foil and bake for 15 minutes. Then remove the foil and continue to bake until the fish is just cooked through and the sauce has reduced a bit, about 10 minutes longer. (To see if the fish is done, use a paring knife to make a small cut at the thickest part of the fish, and peek at the flesh. Cook only until the fish is barely opaque, and no further.)

Pescado Zarandeado – Nayarit Style Grilled Fish

Pescado Zarandeado gets its name from the Spanish word “zarandeado,” which means “shaken” or “disarranged.” The dish is named after its unique cooking method, which involves flipping the fish back and forth several times over a wood fire or hot coals.

Pescado Zarandeado traces its origin to pre-Hispanic times, more specifically, according to the legend, of the island of Mexcaltitán, in Nayarit. Remember that in indigenous times part of the Nayarit state and south of Sinaloa were unified by the Totorame people. It is a fish dish, preferably red snapper, butterflyed, seasoned, smoked on a grill with mangrove wood.

Now it is a favorite dish for families because with a single fish of several kilos you can feed everyone until they are full.

Ingredients

1 whole butterfled white-fleshed fish (around 2 lb, 908 g), such as seabass, snapper, grouper, etc.
1 tbsp Huichol sauce, or other bottled red sauce, such as Valentina, Cholula, etc.
2 tbsp mayonnaise
1 tsp yellow mustard
½ tsp garlic powder
½ tsp black pepper
¼ tsp dry oregano, or marjoram
Salt, to taste
Limes, juice from one, plus more, to serve
1 tbsp vegetable oil, plus more for brushing

Prepare wet rub by placing hot sauce, mayonnaise, mustard, garlic powder, black pepper, and oregano in a bowl and mix until well incorporated Then add the juice from one lime, approximately two tablespoons.

Season with salt, to taste and mix thoroughly. Set aside.  

Clean and butterfly the fish.

Brush the fish with vegetable oil then place, skin side down, on rack of a grilling basket. Season flesh side with salt, to taste, and spread about 2/3 of the reserved wet rub. Place in a grilling basket, and close.

Add one tablespoon of vegetable oil to the remaining wet rub, and mix until a uniform sauce is obtained.

Place the fish in the grilling basket in the middle of the grill, with the flesh side down; cook for three minutes, then flip to the skin side down.

 Spread the reserved sauce from the bowl on the meat.  After three minutes, flip to flesh side down again; with the drippings from the added oily sauce.

Allow to cook on that side just until the sauce has dried and the flesh looks charred. 

Mexico City taco stand makes history as 1st to earn Michelin star

Taquería El Califa de León received one star.

 An overhead view of the Tacos El Califa de León taco stand, in Mexico City, May 15, 2024.

Taquerías are a quintessential part of Mexico’s street food scene and culture. And for the first time in history, the Michelin Guide has awarded one of its coveted stars to a tiny taco stand in Mexico City.

Chef Arturo Rivera Martínez has helmed the ripping hot flat top at Taquería El Califa de León for 20 years — searing off fresh meat to fill tortillas topped with red or green sauce — and on Tuesday, it became the first taco shop to obtain one of the French dining guide’s prestigious honors.

The 1st Mexico City taquería to make Michelin star history

The humble 10-foot by 10-foot taquería has been in business in Mexico City’s San Rafael neighborhood for 70 years, according to the Michelin Guide inspectors.

With four varieties of tacos on the menu — Gaonera (thinly sliced beef filet), bistec (beef steak), chuleta (pork chop), and costilla (beef rib) — Martínez told Michelin “the secret is the simplicity of our taco.”

A plate of tacos at Taquería El Califa de León in Mexico City.

The MICHELIN Guide

“That, and the quality of the meat,” he added.

What to expect at Taquería El Califa de León

A customer finishes squeezing lime juice on his tacos at the Tacos El Califa de León stand

For James Beard award winning food writer Bill Esparza, who has eaten at the taco stand, “Bliss is a trio of tacos of thick cut bistec, costilla, and gaonera on handmade corn tortillas simply dressed with salsa de tomatillo crudo with diced onions, and a smoky salsa de chile pasilla at El Califa de León,” he told “Good Morning America.”

El Califa de León received one star, recognizing its “high quality cooking,” according to Michelin’s description of the designation.

“Tacos are a way of life, formed from indigenous invention, with the tortilla as utensil that’s certainly Michelin-worthy,” Esparza said. “El Califa de León’s One Star rating celebrates indigenous innovation, and contemporary Mexican culture, placing on the world stage. It’s very befitting that the first taqueria to receive a Michelin star is an institution that’s valued for its sincerity. A taco made with a fine tortilla, well-seasoned meat, and complex salsas is world class dining.”

“This taqueria may be bare bones with just enough room for a handful of diners to stand at the counter but its creation, the Gaonera taco, is exceptional,” Michelin Guide states in its newly updated guide. “Thinly sliced beef filet is expertly cooked to order, seasoned with only salt and a squeeze of lime. At the same time, a second cook prepares the excellent corn tortillas alongside. The resulting combination is elemental and pure.”

Liability Insurance for your Boat or Yacht	Homeowners Insurance for your house or condo

What Is in the Water in Mexico That Makes You Sick? | Important Health Precautions

Avoid Ordinary Tap Water

While tap water treatment, filtration, and purification have greatly improved in Mexico, it’s still not a good idea to drink ordinary tap water during your visit. Here’s why: Sanitation standards for purified water are still different from what you are normally used to, and that’s why traveler’s tummy strikes. Exposure to bacteria, viruses, or parasites that might remain in the drinking water can cause gastrointestinal upset and other unpleasant symptoms, sometimes severe enough to wreck your vacation. It’s a problem that’s more prevalent than you might think: According to the Centers for Disease Control and Prevention, 30 to 70 percent of travelers will come down with some form of stomach upset during their adventures abroad. In our opinion, it’s better to sit on a beach than a toilet, so be safe rather than sorry! Drink bottled, purified water at all times, be sure you’re the one breaking the seal, and keep that water in its original container while guzzling it down (don’t pour it into a glass or mug).

It’s easy to find bottled water in Mexico. It is everywhere you’ll likely go, from your resort or hotel to beach snack bars and even street vendors. You won’t pay much — only about a dollar a bottle — but in exchange, you’ll get a lot of peace of mind. Mexican brands include Bonafont and Ciel, but those you’ll find at home, including Dasani, Evian, Fiji, and VOSS, are the most popular.

One other thing to note: At home, many of us carry around metal or heavy plastic bottles, filling them up with water throughout the day at drinking fountains or faucets. While commendable from a sustainability point of view, that’s not a habit you want to take with you to Mexico. Toss, or if possible, recycle your water bottles as you go, and get fresh, sealed ones as needed. Do not ever refill a disposable drinking water bottle!

Insist On Bottled Water At Restaurants

Of course, you should get out there and sample the local cuisine: Mexican food was the first national cuisine to be recognized by UNESCO on its List of Intangible Cultural Heritage, after all! It’s absolutely delicious, and you’ll want to get your share of freshly prepared tacos, tortas, and all the rest while sightseeing or at cantinas recommended by your concierge or guide. However, it’s important to insist on bottled water rather than tap water when you are out to eat. Bringing a few bottles with you during your off-resort adventures is always a terrific idea as well, just in case you find yourself in a spot where it’s not available.

Ice Is Off-Limits

Chances are you’ll polish off your fair share of ice-cold beverages during your time in Mexico; it is important to stay hydrated in the country’s hot climate! No matter your beverage of choice — be it a cerveza, a margarita, or even a refreshing fruit agua fresca — don’t use cubes to keep it cold. Again, if you don’t know for sure where the water for that ice is coming from, you’re taking a chance on an illness. It’s just not worth the risk.

Skip The Salad

While you’re likely to be just fine with foods cooked to safe temperatures, you’ll want to avoid some fruits and vegetables when you’re out and about. Some restaurants in Mexico do soak produce in anti-germ solutions before serving it, but there are no guarantees. Salad ingredients such as lettuce and other greens can retain large amounts of water when they are rinsed, and if a germ solution isn’t used on them, they could end up causing you some serious stomach distress. Again, be cautious here and take a yellow-light approach: Skip the salad (you’re on vacation, after all!), and don’t eat any raw fruit or vegetable you can’t peel yourself.

Keep Your Eyes Peeled For The Seal

The only exception to these rules involves restaurants that display the Distintivo H seal of approval. This award goes to eateries that have used a food safety consultant to train staff in food and water quality best practices. It’s a demonstrated commitment to customer safety that’s difficult to attain; it’s the most important award given to Mexican restaurants. Most high-end resorts have achieved the seal. If during your adventures you find a place with the seal, feel free to sip the water, crunch on ice, or even gorge on those greens without worrying. This very likely includes your resort or hotel, but it’s worth asking about when you check in. If you want to grab a bite to eat off-site, the staff members at the hotel or resort where you’re staying would be happy to direct you to local restaurants that have earned the Distintivo H seal.

Boil Water For Coffee Or Tea

Need a caffeine fix first thing in the morning, before you even leave your hotel room? Completely understandable! If you’re out of bottled water to throw in that coffee machine, you can use boiled tap water. Just make sure it gets to a rolling boil for 5 minutes before tossing in your beans or a tea bag — that will be enough to kill off any and all organisms that could make you sick. Many hotels will offer guests hot pots or kettles for this very reason. Do yourself a favor and use it if one’s in your room.

Best Bottled Water in Mexico 

Stick with established and trustworthy brands when buying bottled water in Mexico such as  E-Pura, Ciel, Sante, Bonafont, and Electrpura. Taste-wise and reputation-wise, many say the best bottled water in Mexico is from the E-Pura brand. 

Use a Water Filter Water Bottle When on the Move

Water filter bottles offer on-the-go water safety, allowing travelers to access clean drinking water wherever they are. Water filter bottles allow tourists to safely drink Mexican water from any tap on the beach, in the city, or in the rural countryside. 

The filter removes unsafe contaminants that could make you sick including viruses, bacteria, parasites, heavy metals, chemicals, and microplastics.  Water filter bottles are more cost-effective than bottled water, and much more friendly to the environment. 

Beware of Montezuma’s Revenge

Traveler’s diarrhea or Montezuma’s revenge as they call it in Mexico is usually a self-limiting episode of diarrhea that results from drinking Mexican water or eating food that is contaminated with bacteria or viruses that commonly cause loose stools and stomach cramps. It is most common in developing countries that lack resources to ensure proper water quality.

Use Bottled Water For Brushing

When it comes right down to it, the amount of water you actually ingest while brushing your teeth is pretty small. So is the chance that the agua coming from your hotel sink has actually been purified, so don’t take chances! A good thing to do when traveling to countries like Mexico is to leave a bottle of water right by your faucet. It’s a quick visual reminder of the precautions you need to take, even when you’re still sleepy first thing in the morning. A quick dip of your brush is all you really need, both when you begin to brush and when you rinse your brush off. Heeding this advice can save you from spending your vacation in misery.

Keep Your Mouth Shut In The Shower

It’s the vacation mistake that was immortalized by Charlotte in Sex and the City. Do not open your mouth in the shower while you are south of the border. Even if your resort says it offers filtered water, chances are that the water you’re washing with is not potable. That means that even a tiny, accidental drop can cause you severe distress while you’re on your vacation. Save your oohing and aahing for the gorgeous sunsets over the beach, and keep your mouth shut while showering or bathing.

Think Twice Before Taking A Dip

You’ll also want to make sure that any swimming pool, hot tub, or spa you enter is clean and well maintained. At your resort, that shouldn’t be an issue. However, it could get complicated if you choose to take a dip off-site. Recreational water can appear clear, but if it’s not chemically maintained, it can be infected with pathogens that can make you sick. Take our advice: Save the splashing and swimming for your hotel’s pool — or, better yet, the ocean!

What To Do If You Slip Up

So, despite all of your precautions, what if you forget to keep your mouth closed in the shower? Or what if you grab that glass of tap water filled with local ice at a cantina away from your resort? Maybe you’ve splashed in a fountain in a charming little beach town for a quick cool-down. Don’t panic! In most cases, a simple Pepto-Bismol or Imodium pill or two can work wonders. Another thing to consider is taking along a preemptive antibiotic prescription should you accidentally drink or ingest tap water. If you take it as directed — typically at the first sign of stomach upset — it should keep you from getting too sick, and it could very well save your vacation. A simple phone call to your doctor explaining your upcoming travels is likely all you’ll need to get the prescription for doxycycline or ciprofloxacin, and it’s a great peace-of-mind item to add to your carry-on. If you do get ill and end up taking the emergency pills, you’ll want to touch base with your doctor once you’re back home to make sure further tests or treatment isn’t needed.

To Sum Up

In Mexico, tap water varies in safety by region, with risks of contamination. To ensure safe drinking water, bottled water is recommended for visitors. Look for reputable brands like Ciel, Bonafont, or San Pellegrino. Always confirm the seal is intact before purchasing, providing a reliable and convenient alternative.