“La Buena Vida”
Ah…. the good life

I can’t tell you how many times I have thought this while traveling in Mexico, but especially in the plazas of colonial Mexico. El zócalo, the heart of the city, with the beautiful cathedrals looking down on worn cobblestone streets. Where families walk arm in arm on Sunday evenings, strolling with helados and palomitas. Lively Spanish music streams into the square dotted with food and balloon vendors and teenage couples gazing into eachothers eyes. People meet and greet with smiles and besos, leaving all hardships behind. There is nothing better than el zócalo. It is such a shame that in the US that we live behind ‘fences’ not gathering regularily as a community in this way. I wrote this poem many moons ago about Mexico and it still completely resonates with me…

Our wedding in Mexico...

 Mexico – My Saving Grace
My Light
Renewing My Spirit, Saving My Soul
Filling Me With Passion
With Questions
Spanish Candy On My Tongue 

La Michelada
Micheladas are my #1 favorite cocktail ever. The ingredients may seem strange, but the result is light, citrusy, and salty. Yum…The best part is that they are like a science experiment. Some places make them with a lot of clamato, others with a lot of beer, some with a lot of lime. I love that you never know what you are going to get. In some parts of Mexico these beer cocktails are called “Ojo Rojos” (Red eyes for their firery red color.)  Next time you go out for true Mexican order one. Or better yet, make one at home!

What You Need:
1 Corona Lite
Juice of 1 lime
Salt
Dash of worcestire
Dash of hot sauce  (Like Salsa Valentina)
40z of clamato
What You Do:
Add the beer into a tall glass followed by the clamato and then a dash of worcestire, hot sauce, and salt. Squeeze in the lime juice. Feel free to adjust the measurements according to your taste.

Guacamole
Who doesn’t love guac? My version is super simple, but incredibly delicioso!
Here’s What You Need:
3 ripe avocados, mashed
Juice of 1 lime
1/2 tsp salt
Dash of paprika
1/2 tsp of minced garlic
1/4 of a white onion, diced
Palmful of cilantro, chopped
3 small tomatos, diced
Here’s What You Do:
Stir the tomatoes, onions and cilantro into the avocado. Add in the lemon juice and salt and then top with a dash of paprika. Serve with tototopos! (Chips in Mexico)

Kid Tip:
I left out the jalapeno to make the guacamole kid friendly. BTW…Don’t give your kid a michelada

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