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M-December2019-Web.Pdf 20 17 Table of Content M!Vol. 13, No. 3 The Gastronomic Scene .................................................... 5 Effervescent, Probiotic, M Tomatl Experiences .........................................................6 Fermented Tea... El Observador ..................................................................8 Create your own posadas .................................................10 Publisher A Merry Christmas Off the Streets .....................................12 Guy Ismond Wheeling for Awareness ................................................. 14 Becoming an Empowered Patient ......................................19 Contributors The Booster Club ........................................................... 20 It's Alive. Ana Fernandez Best Beats .................................................................... 22 Olivia Guzón Deborah Brannan M! is for Movies ............................................................ 23 Simon Lynds Best Bets ...................................................................... 24 TE Wilson Business Directory ..........................................................27 Photography M! Magazine Staff Design While you are here… Jorge Tirado Amarisa Kombucha 669 154 1605 You might notice a city wide campaign called ‘Yo Sí Res- Ad Sales peto Tus Espacios.' A campaign designed to raise awareness Available NOW at: of the challenges facing those in our city with mobility issues. Plaza Zaragoza - Sat/Sab - 8am-12pm [email protected] Over the past few years Mazatlán has made huge La Catrina Rest- Wed/Mier - 9am-12pm progress in an ‘accessibility for all’ initiative. This initiative in- La Mona del Astillero - Every day /Toda la semana 669-240-7303 cludes more wheelchair ramps, wider sidewalks and increased Restaurant Bars in Centro Histórico - All year round / Todo el año Melchor Ocampo 1309 designated parking. Making restaurants, shops and most pub- Centro, 82000 Mazatlán, Sin lic spaces more accessible for all. But even with these recent improvements there are still some ‘access’ challenges that www.mmazatlan.com face even the able-bodied. Especially in Centro where elevated flood curbs, sidewalks and entryways are the norm. So if you see a situation where your assistance is M! Magazine © is published monthly from October to April by Maz-Amor Media Group. needed don’t be afraid to stand up, step in, and help out. You’ll be making a huge difference while you’re here. All rights reserved 2019. Enjoy all that Mazatlán has to offer. Total or partial reproduction of the contents is prohibited without publisher’s written permission. Opinions expressed herein are not necessarily those of the publisher. Printed by PB Press. On The Cover Aerial photo courtesy of Jed Vaughn / Freelancer. 2 M! Magazine December 2019 3 THE GASTRONOMIC SCENE Iconic Restaurants in Mazatlán By Paola Osuna t's been a while since I wrote my last piece about the gas- tronomic scene in Mazatlán and, in the interim, some new Irestaurants have opened while others, unfortunately, have closed their doors. This always makes me think about the many challenges involved in operating a restaurant and working to make sure that it endures over the years. At one time, in fact, I had my own eatery so I can tell you from experience that it is one job that definitely keeps you on the move. With those memories in mind, I decided to start this season’s contribution by honoring some of Mazatlan’s most iconic restaurants, places that have remained popular with locals and visitors alike. Due to lack of space, my comments will be limited to just four of these memorable spots, traditional favorites you will want to in- clude on your dining list for this season. 4 El Palomar 4 La Copita Cenaduría 4 Panamá 4 Taqueria Héctor This restaurant brings back The word cenaduría means This highly successful Located on the corner of mouth-watering memories “dinner” in spanish and so chain of restaurants and bak- Zaragoza and Guillermo Nel- from childhood days when our by extension, a cenaduria is eries operates throughout the son in downtown, this well family would go out to eat on a restaurant that opens only State of Sinaloa, but is the known taquería has offered sunday afternoons - and be- for dinner. While these days, special pride of Mazatlán. The yummy tacos to hungry aficio- lieve me, that was not yester- many cenadurías do open for chain’s roots go back some 45 nados for more than 40 years. day. El Palomar’s specialty is breakfast or lunch as well, La years to the opening of a small Totally unpretentious, Tacos traditional carne asada served Copita is one spot, that since grocery store called “The Pan- Héctor consists of a simple with french fries, but it was the its inception in 1965, remains ama Canal”. Over time, they cart and a long common table melted cheese, accompanied true to its original schedule began selling cakes and later where diners sit side by side by fresh tortillas and salsa, and menu. If you want to try expanded into a full service enjoying their meal. For me, that received star billing from traditional sinaloan food that restaurant. Today, Panamá of- this is a big part of the Héc- me. While the menu is not es- does not include seafood, this fers an extensive menu of of- tor’s experience and the de- pecially extensive, I think it's is the place to do it. You can ferings, that includes every- tail that makes this spot tru- still the same as when I was a find pozole, enchiladas, tost- thing from mexican dishes to ly authentic. No matter what, child, in addition to meat dish- adas and gorditas, all served low-calorie selections. They somehow, you always end up es, you can always find a vari- in mouth watering sinaloan have become a culinary favor- talking with the person next ety of fresh seafood. El Palo- style. If you are not familiar ite and official stop for visitors to you as salsa and limes are mar built its reputation as a with these traditional mex- and locals in search of a reli- passed around for all to share. family business and although ican dishes, check out Ce- ably good restaurant, bakery Hector’s carne asada tacos, it was closed for several years, naduría La Copita and dis- or pastry shop. What are my vampires and quesadillas one of the founder's daugh- cover why they are so unique. personal recommendations for are some Mazatlan’s best, all ters reopened it to the delight And while I am at it, let me a Panamá visit? Try them for made with quality ingredients of diners everywhere. Go for give you another tip: Try their breakfast, lunch or dinner. At and bursting with incredible the delicious food, of course, raspados, delicious natural any time of the day, their fresh- flavors. And I love chatting but also for the breath-taking fruit drinks served with lots ly-baked breads and cakes will with Don Héctor, the eatery’s views; you won’t regret it. of ice; they are simply the surely catch your eye and calm founder and “master taque- best in Mazatlán. your cravings. Service is im- ro”. This is another family-run E Paseo Claussen 107, Centro peccable, fast and friendly and business where wife, children Phone: 669-9100409 E Belisario Dominguez 2501, there are several convenient and daughter-in-law all work Centro locations around town with together. And everyone is su- Phone:669-1239689 the most popular being the per friendly. When you go to downtown and golden zone lo- Héctor’s, ask for their tasty cations. fresh plum water, a specialty served only in season. E Benito Juarez (in front of Cathedral), Centro. Phone: 669-9851853 E Guillermo Nelson and Zara- E Av. Camaròn Sábalo s/n Golden goza, Centro Zone. Phone: (669) 913.6977 4 M! Magazine December 2019 5 TOMATL EXPERIENCES to prevent mold.] It is usually melted especially for que- GETTING TO KNOW sprinkled on dishes as an ac- sadillas, but it is often eaten cent, but can be used to flavor pulled apart or shredded on pastas and salads. top of prepared dishes. Oaxaca cheese can be used in place of MEXICAN CHESSES Queso añejo (literally aged mozzarella in salads. cheese) is the aged version of queso fresco. It is classified Hope you find this helpful in By Paola Osuna as a soft cheese, but well-aged your next grocery shopping. • batches can become quite firm and salty. It is primarily used as a garnish. Queso añejo can rior to the arrival of the are entirely Mexican to mild, and is a pale Paola Osuna was born and raised also be found with a coating of Europeans, the Meso- inventions: Oaxaca, yellow rather than in Mazatlán. Paola refers to her- chili pepper. Pamerican diet did not Cotija, and Chihua- white. Today, the self as a “Culinary Curator”. Her include dairy products, so hua, and manchego. cheese is made all Oaxaca cheese originat- approach to gastronomy is to as- cheesemaking was unknown. The last shares its over México and is ed in the state of Oaxaca, but semble ingredients and flavours The Spanish conquistadors name with the Span- popular as a com- it is now made and eaten in based on research into the history brought cattle, goats, and ish cheese, but in mercially produced just about all of México, but and traditions of cultural dishes. sheep to the New World, per- Spain, it is made with cheese. is generally found only in Paola runs Tomatl Mexican Culi- manently changing dietary sheep's milk, and México. It is a soft, stretched- nary Experiences. She runs food Queso cre- habits. The Spanish also Mexican manchego is curd cheese, made with cows’ tours and cultural cooking class- ma or doble crema is brought techniques to make made with cows’ milk milk, much like asadero. The es. You can reach Paola at: 669 prepared with cows’ cheeses from their homeland, or cows’ and goats’ cheese is then formed into 1714800 Email: tomatlexperienc- milk fortified with over time, the blending of Eu- milks. Many of Méx- ropes which are then wound [email protected] - www.tomatl.mx additional cream.
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