Now that we have the internet seeing a potential property to buy has never been easier. We have GIL (the equivalent of MLS) and photo galleries and virtual tours online of all the properties available in our area of Ajijic, Lake Chapala.

You can go online and search all the real estate brokers in the area and find the one that best suits your needs. Remember how it is to find someone that you trust and that will answer all of your questions about a new country with knowledge and patience.
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There is a new cocina, arte, café on Colon # 41, in Ajijic and their telephone # is 045 331 071 0293. Their email address is ritchie88.cocina@hotmail.com

Ritchie’s is open from 9:00 am to 6:00 pm and at the moment they are closed on Mondays. After September 16th they are going to be closed on Tuesdays instead.

Ritchie’s specialize in breakfast, lunch, desserts, drinks, and cold and hot coffee drinks and they also serve beer and wine.
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I am hardly a Betty Boop type but I did want to share this recipe with you as I thought it was delicious.

Yesterday, my husband, BBQ’d some chicken breasts with a savory South Western dry rub and we also had fresh corn on the cob. Creamed spinach and spicy potato wedges completed the meal but it was the left-over chicken and corn that sparked my imagination.
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Officers of the Arizona-based Palacio Development Group were in the Chapala area this week to break ground in the construction of a full service “Las Vegas-style” hotel-casino complex projected for opening in one year.

The complex will be named Lake Chapala Hotel and Casino Resort and is located on eight hectares of land just to the east and slightly above Chula Vista Norte. It will be set in the heart of a fifty hectare spread called Tierra Salada, also now undergoing development as a residential subdivision.

It will be the first of its kind in Mexico and is costing approximately $40,000.00 dollars is designed to appeal to the high-en clientele from Guadalajara.
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This Wednesday, August 3rd is the 21st Anniversary of the landmark of Ajijic, Lake Chapala, La Nueva Posada.

La Nueva Posada is offering a complimentary margarita from 5:00 pm to 7:00 pm on August 3rd.

La Nueva Posada has been serving the lakeside community since 1978 and the Eager family has always taken an active part in looking after their guests.
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Last night I decided to try out the new Chef, Jose Ibarra, at the Hole-in-One Restaurant on the carretera on the Lake side across from The Chula Vista Golf and Country Club in San Antonio Tlayacapan.

My daughters had worked with Jose Ibarra at The Chili Bang Bar so a friend and I ventured out to try out the new menu.

We had been very happy with the previous Chef Eric, so had some reservations but as Pancho from Superlake is a good friend we wanted to give the new chef a chance.
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We have lived here in Ajijic, Lake Chapala for 17 years and are proud to be inmigrados. We hail from Toronto, Canada and on Friday, July 1st I was having a drink with my friend, Judy Eager, at La Nueva Posada.

We had planned to go out for dinner when Michael Eager sat down with us and had a beautiful fat hamburger which looked absolutely delicious.

Being July 1st it was Canada Day and all the Canadians lakeside (well at least most of them) had congregated at La Nueva Posada as they do every year to celebrate.
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I was fortunate enough to be invited to a ladies lunch at Number FOUR Restaurant last Friday.

Number FOUR is located at Donato Guerra # 4 in Ajijic and the phone # for reservations is 766-1360.

I think there were twenty ladies and I was very impressed how well everything was organized for us up to and including separate checks which throws most restaurants into a frenzy for that large a group. I must admit I thought it was odd to order separate checks too until I realized that some of the ladies did not drink and others did.
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Kim Everest is the owner of Number FOUR Restaurant located at Donato Guerra #4 in Ajijic, Lake Chapala.

Phone # for reservations is 766-1360.

Kim is a very innovative woman and is always coming up with new ideas to make her restaurant better and exciting new ways to please her patrons.

There are a few new changes I would like to let you know about.

The downstairs is newly decorated and looks fabulous and very inviting.

There is a innovative new lunch menu created by Chef Greg Couillard and a price reduced alcohol menu and a new gently priced Thursday Bistro Night also with a tempting new menu.

“FOUR BELOW”
BISTRO MENU

BRUSCHETTA CLASSIC (4 PCS)
TOMATOES, FRESH BASIL, GARLIC, EXTRA VIRGIN OLIVE OIL ON TOASTED RUSTIC BREAD
DRIZZLED WITH BALSAMIC VINEGAR REDUCTION
50

HEIRLOOM TOMATO CAPRESE
LOCAL HEIRLOOM TOMATOES (when available), FRESH MOZZARELLA AND
SLICED ITALIAN PROSCIUTTO WITH HOME GROWN BASIL AND DRESSED ARUGULA
A DRIZZLE OF BALSAMIC REDUCTION
70

COCONUT SHRIMP
LARGE SUCCULENT SHRIMP, BREADED WITH TEMPURA AND FRESH DRIED COCONUT
DEEP FRIED AND SERVED ON A BED OF MEE KROB TOSSED IN OUR PEANUT SAUCE
WITH A MANGO MINT AND YOGURT DIPPING SAUCE
80

STICKY BELLY RIBS
PORK BABY BACK RIBS GLAZED WITH HOI SIN, GINGER, SWEET CHILI AND CHAR SUI
SWEET AND SPICEY
100

MELANZANE ALLA PARMIGIANA
LIGHTLY BATTERED EGGPLANT LAYERED WITH OUR HOMEMADE TOMATO SAUCE, MOZZARELLA
AND PARMESAN CHEESES AND FINISHED IN THE OVEN
BALSAMIC DRIZZLE AND FRESH DRESSED ARUGULA
80

CAESAR SALAD
THE BEST CAESAR IN TOWN
CRISPY ROMAINE LETTUCE TOSSED IN A PARMESAN, EGG YOLK, LEMON, GARLIC, ANCHOVY, CAPER AND OLIVE OIL DRESSING
CROUTONS AND CRISPY BACON
NAKED 75
ADD CHICKEN BREAST 120
ADD SHRIMP
135

GRILLED CHILEAN SALMON TANDOORI
GRILLED “MEDIUM” UNLESS OTHERWISE REQUESTED
AND SERVED ON A BED OF BRAISED LENTILS AND RICE WITH CHEF’S LIME AND COCONUT BUERRE BLANC
SAUTEED GREENS
140

USD AAA PORK CHOP 12 OZ
EXTRA HUGE AND JUICY ON THE BONE
FLAME GRILLED AND FINISHED IN THE OVEN
AU JUS WITH OUR HOUSE MADE SPICED APPLE CHUTNEY
HOUSE SMASHED POTATOES AND LOCAL VEGETABLE MELANGE
165

LIVER AND ONIONS
FRESH CALVES LIVER
LIGHTLY DUSTED WITH SEASONED FLOUR AND PAN SEARED
FINISHED IN THE OVEN
SERVED WITH SAUTEED ONIONS, BACON AND A RED WINE AND BALSAMIC JUS
POTATOES GAUFRITTE AND MELANGE OF TOSSED FRESH LOCAL VEGETABLES
150

RUBY’ S RASTA PASTA
TRI COLOURED PASTA WITH JAMAICAN JERKED AND PAN SEARED CHICKEN BREAST,
CORN, ROASTED SWEET PEPPERS, SPINACH AND HABANERO CREAM
DRESSED WITH PARMESAN CHEESE
130

BUILD YOUR OWN PIZZA
(A MEAL FOR ONE OR AN APPETIZER FOR TWO)
BASIC WITH TOMATO SAUCE AND MOZZARELLA CHEESE
70
GRILLED SWEET PEPPERS, ROASTED MUSHROOMS, SAUTEED RED ONIONS, PINEAPPLE, SALAMI, HAM,BACON, PEPERONI, MOZZARELLA
ADD 10 PESOS
ARTICHOKES, SUNDRIED TOMATO, KALAMATA OLIVES, BLUE CHEESE, GOAT CHEESE, PARMESAN, FRESH MOZZARELLA
ADD 20 PESOS
ARUGULA PESTO , FRESH BASIL, GARLIC, FRESH CHILLI’S ARE FREE…JUST ASK!
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We have heard that the rainy season will come early this year. The dates are usually from June 15 – October 15 and, therefore, if last night was the first rain of the season it is, in fact, early.

This is terrific as it has been quite warm and already the temperatures have dropped to a very pleasant level.

I was out to dinner with two friends last night and one of my companions said that she heard rain drops. I had heard nothing but saw the waiters looking out the windows. I ask him if it was raining in my best Spanish and he replied that it was.

Within minutes there was a torrential downpour complete with thunder and lightning. We were at Pedro’s “Go” restaurant and had a wonderful view of the storm. Wonderful until we started to get rained on through the open windows. We were hastily moved to a drier table and continued to enjoy our excellent dinner.
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