Kim Everest, the owner of Number FOUR Restaurant on Donato Guerra, has done it again!

We were lucky enough to be invited to the opening of her new bar “Chili Bang Bar” on Hidalgo #15 in downtown Ajijic a few doors west of the Plaza. Tel. (376) 766-1919.

Chili Bang Bar is an upscale bar with great prices and music. They have a great wine list and fabulous martinis plus many other mixed drinks and all makes of tequilas and beer.

The Fusion Food Menu is brought to Chili Bang Bar by Chefs at Number FOUR Greg Couillard and Ismat Jivani. They are currently working on perfecting the menu but such delights as Tequila Shrimp (more…)

My first introduction to Mexican wine was in 1975 in Cozumel. We had gone out to a quaint restaurant for dinner and with our main course a small dish of a lovely fresh looking chopped tomato salad was served. I took a large forkful of this salad and instantly my mouth was on fire. There was not enough bread on the table to put out the fire so I reached for our untouched bottle of Hidalgo white wine and very nearly drained it in one gulp. When I stopped to catch my breath hoping the fire was subsiding I realized that this wine was not quite up to my standards to say the least.

I had two wishes at that point. The first one was that someone had told me the “salsa” was a “poco” picante and, secondly, that I would find a Mexican wine I liked better than Hidalgo.

Being a relatively quick learner I have never sampled any sauce brought to the table without asking about it’s level of heat. I am also happy to report that there are many very good Mexican wines. One of our favorites is L.A. Cetto which has a full range of whites and reds including a very nice reservado.

We now shop at La Paz wine and liquor store beside Superlake on the carretera in San Antonio Tlayacapan. Years ago the store was a lot smaller and the selection a lot more limited. All the Mexican labels were, of course, well represented and there was a full wall of various tequilas.

Now La Paz boasts wine from all over the world including, France, Spain, Italy, Germany, Australia, Chili, the United States, South Africa. We like Puilly Fuisse from France, Rioja from Spain, Pinot (more…)

Number 4 is a recently opened restaurant in Ajijic located at Donato Guerra #4. The opening was a gala affair with wonderful music and delicious food such as lamb chops, shrimp and gourmet pizza among many other savory delicacies.

It is beautifully renovated with the striking décor by Arden.

Downstairs is a piano bar with nightly music and tables for casual dining and up the spiral staircase is a lovely dining room surrounding a four sided fireplace which burns brightly with fires on the cooler nights and candles during the warmer evenings. It is under a huge palapa and has excellent views of the lake and mountains. Candle sconces provide and warm and friendly atmosphere to enjoy your dining experience. They have an extensive wine list and the staff is well trained and dedicated to your experience being an enjoyable one.

Number 4 is a great restaurant for special occasions, romantic dates or just going out with friends. It is very beautiful.

They have two new chefs which have elevated the kitchen to an excellent standard of fine cuisine.

Greg Couillard is the head chef and always comes to the table to make sure everything was to your taste. Kim, the owner, is always there too to welcome her guests with a wonderful smile (more…)

Good ice cream has always been a challenge in Ajjic, Lake Chapala.

When we were first here 15 years there was a little ice cream parlor on the Plaza in Ajijic.

It is still there and the ice cream is good but not what some of us were used to in our previous lives.

Then we have 2 Bing outlets here, one on the Plaza in Ajijic an another one near the malecon in Chapala.. They do a very interesting selection of custom built sundaes.

Of course, the supermarkets and Wal-mart sell an assortment of brands including Haagen Dazs if you are willing to float a loan to buy it.

Bordens is usually a safe bet but often the cream is on the top and the fat is on the (more…)

One of the best things about Wednesdays in Ajijic are the Tiangis (market) on the street going towards the lake beside Salvador’s Restaurant in Plaza Bugumbilias.

When I was first here 15 years I used to love going to the tiangis for many reasons.

First to practice my Spanish as very little English is spoken but, surprisingly, everyone seems to make themselves understood as to what they want and how much it costs.

There is a wonderful array of local fruits, vegetables, meats and fish. Many stalls are aromatic with wonderful and unusual smells of herbs and spices.

There is clothing for all ages and bed and bath linens. Notions, tools, kitchenware and hardware abound.

You will not miss the cd stall as the music booms up and down the street.

There is jewelry and local crafts and an excellent watch stall with a man who can fix any watch at a most reasonable price.

The wonderful smells of cooking food are everywhere and this is your (more…)

One of the many wonderful reasons to live in Ajiic, Lake Chapala is the many quaint day or overnight trips one can take to explore further the magic that is Mexico.

One of our favorites is Tapalpa which is about 2 hours from Ajijic on the road to Manzanillo.

It is high up in the mountains and has many good things to commend it. First, and most important to some, is a golf course.

There is a wonderful place to stay called Casa de la Mati which is a renovated original hacienda. The rooms have stone floors, and fireplaces and wood is delivered to your door. There are very comfortable king sized beds with fluffy duvets and are very quaintly appointed. If you think it would not be cold enough for an open fire you would be wrong. As the altitude is higher it is cooler, especially at night, and there are very aromatic pine trees everywhere reminding some of their northern roots.. When we were (more…)

If you look out your window you may be lucky enough to see the heavy green mangoes on the trees with some already turning red with the sun.

June is the traditional onset of the mango season in Ajijic, Lake Chapala and is hugely anticipated by all.

The mango originated in Southeast Asia over 4,000 years ago and is the fruit most eaten raw. The mango is full of antioxidants known to stabilize free-radicals in the body which we now know cause all disease. Also they have wonderful enzymes which are excellent for good digestion.

There are many varieties of mangoes available in Mexico. The most popular being the Haden. Also there are the Kent (dark red color), the Tommy/Atkins (similar to the Kent), the Keitt (red and green) and the very popular Ataulfo (smaller, yellow and very sweet).

A couple of our favorite recipes for mangoes are (more…)

This morning I went about my usual chores of paying the phone bill, paying health plan fees, buying dog food and ,as usual, groceries.

When I came home I turned on CNN and was delighted to hear that, according to authorities, the H1N1 Virus (Swine Flu) was lessening in Mexico City. It is their belief that the worst is over and the number of confirmed cases has leveled off and is, in fact, on the decline. They went on to say that all businesses are able to reopen on Wednesday of this week.

Some schools will remain closed until inspections are complete but are expected to reopen next Monday.

This was music to my ears. Although the H1N1 Virus did not reach Ajijic or Guadalajara many steps were taken in an abundance of caution. Schools, restaurants, bars and all unessential (more…)

Buying appliances in Canada was a bit of a challenge to say the least. So many appliance stores to chose from and if you did find something you liked at a price you were willing to pay the delivery date was somewhere off in the distant future.

Here in Ajijic, I am happy to say, it is a very different story.

On Friday of last week I was preparing to cook my family’s favorite dinner which is roast beef and Yorkshire pudding. I had everything prepared including the batter for the Yorkshires, the butter ball for the homemade gravy, potatoes and Brussels sprouts ready and in their pots. Then I seasoned my lovely standing rib roast and turned on the oven to preheat it. The oven which has worked perfectly the day before did not turn on and this was at 2:00 pm on a Friday afternoon. There was no chance of getting an electrician to come at that time in time to fix the oven to cook the roast and when they did arrive at 6:00 pm I was told it was impossible to repair. (more…)

Britain’s celebrity chef, Jamie Oliver, is going to be cooking for the G-20 Economic Summit in the UK next week.

I thought, therefore, it might be fitting to share one my favorite recipes of his with you. My family has always loved Pasta Puttanesca which is loosely translated to “street walker’s pasta” as it is a mish mash of on hand ingredients.

Pasta Puttanesca

1 package spaghetti
2 cloves garlic
1 handful of drained capers
2 handfuls pitted black olives
12 anchovy filets chopped
3 red dried chilies crumbled
1 tbsp. oregano
olive oil
tomato sauce
fresh basil
salt and pepper
(more…)