We’ve been here a few times on our own, it’s a 35 m walk from the condo.
We meet up with Joana, our guide and the group at 1030a
We learn that Mexico is the world’s biggest consumers of Coke. This started years ago when the water was not fit to drink, parents preferred to have their children drink Coke rather than take the chance of getting sick drinking the unpurified water. They prefer glass bottles as Coke doesn’t take as good in plastic or cans.
Next, fruit. Can’t remember what it’s called but we didn’t like them. Getting married in Mexico? You are required to post both his & hers information, DOB, place of birth, photo. The reason? Latin lovers, ie cheaters, were a thing, it is required you post this information not only in the church you are marrying in but in all the surrounding churches.
Next stop an outdoor restaurant
Next stop..Yahoo for me – Boo for Allan. Seafood. I had a shrimp, small scallops, octapus (octapus a first for me) tostada. Allan had a quesadillas he added salsa to. Joana said that is what they give to kids to settle them down LOL
We all got to add our names to the wall 🙂 They are running out of wall space, it will be fun to see if our names are still there next visit.
Do I have to post the following? NO but is it a real part of Mexico YES so here goes (scroll down if you have a weak stomach)….
Cooked stomach, liver, heart, intestines, notice the braiding of the intestines?Whole chickens are dyed in a yellow tint busket for 5 seconds. Mexicans believe white, un dyed chicken look sick and do not buy them. Even Joana said she wouldn’t buy a white chicken. They use all parts of the chicken, except, the nails!
Next up… goat! It was rather good. Still can’t believe Allan ate it!!
Next Tamales and where they make them. It’s family run established in 1980“Cenaduria” translates to eating house, a place to get a home-cooked meal. That’s exactly what you’ll find at Cenaduria Tia Anita, located on the patio of a home in one of Puerto Vallarta’s working class neighborhoods. With the exception of tours they don’t get many “gringos”. Women were busy preparing the corn husk s, tamal filing and making mas. There is only one man pernitted in the cooking area and that is mosting to move the heavy pots filled with goodness. The process is remarkable.
We were treated to one chicken & one cheese tomale. We split each to sample. We also got to sample a “masa” drink, sweetened with vanilla and sugar. It is served warm even on a hot day.
The yummy chicken fillingThe different wrapping tell what is contained within the tamale
The finished product
Not sure how they did it, should have paid closer attention but when they first opened they didn’t have electricity. Our treat, which I should have also took photos of were melting when we said good bye to Joana and our group!
Really recommend this tour when in the area!