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Solar Electric Systems Available on Vallarta's North Shores

Puerto Vallarta, Mexico - Many tourist brochures promote the Puerto Vallarta area by talking about the yearly average of 360 days of sun. A solar energy company which is located in Ajijic has decided to open up an office in the Northshore area to take advantage of that claim.

The company, eSun Energy, has served customers in the Lake Chapala and Ajijic area for over 12 years, installing over 100 solar electric systems.

Company owner, Jason Mills (who spells his name Jsun,) said he had been thinking of locating an office in this area for some time, because the area is underserved despite its solar energy potential, but only recently decided to take the plunge, thanks to several serious inquiries from potential clients in Bucerias.

"My company recently completed an installation on a house in Bucerias. The customer is very excited by the results and has encouraged me to expand into the area as soon as it was feasible," Mills says. "We want to move cautiously with this new business venture because the company and I personally focus on high quality products and installation and we don't want to jeopardize that in any way."

He explained that they just signed a lease for an office and warehouse here, and that now their most important job is to locate, train, and hire from the local area the necessary skilled technicians and sales staff needed before the company starts offering its service. The service also includes energy use analysis, conservation techniques, and sales of energy efficient products such as LED light bulbs.

Solar Energy in Mexico Heats Up
 

Mexico Today
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Puerto Vallarta, Mexico - While Mexico produces and exports solar panels and photo voltaic cells, the country has not previously explored using solar energy, a form of alternative energy, to generate electricity at home. However, this will soon be changing.

In light of depleting oil reserves, talk of solar energy in Mexico is heating up, as the nation examines the potential for drawing energy from the sun. According to National Autonomous University of Mexico (UNAM), the government will fund a project aimed at estimating Mexico’s potential for using solar energy, to see if the sun can fulfill its growing energy demands.

To carry out the research, personnel from UNAM will calibrate solar sensors installed at the Mexican meteorological service's 133 automated weather-monitoring stations.

According to UNAM researcher Mauro German Valdes, setting the sensors to the same specifications will make it possible to recalculate the last decade's worth of readings from the stations, thereby creating a central database.

"We will have systematized information from different parts of the country that will be useful for industry, physicists, architects and biologists, among others," Valdes said.

 

 

 

 

 

Debra Triplett is a major contributor to the Jaltemba Sol. She and her husband operate the delightful Casa de los Pelicanos Bed and Breakfast in Rincon de Guayabitos. A year ago she decided to open her doors to locals who share her vision for great hospitality and foods and started Casa Cooking lessons. Sign up for Casa Cooking Lessons here

Cochito Chiapaneco

(Chiapas style Pork Roast)

I came across this recipe a few years ago and love to make it for Company and Special Occasions.  The Pork Roasts are so delicious and available at the local Carnicerias! 

Plan ahead for this meal.  The Roast needs to be marinade 4 to 24 hours. 

This recipe serves 6.

3 dried ancho chile peppes, stemmed and seeded

1 3 pound boneless pork shoulder roast

½ cup chopped onion

½ cup dry sherry (can be found at Popin grocery store)

¼ cup cider vinegar

4 cloves garlic

Salt and pepper

1 tsp paprika

½ tsp dried marjoram, crushed

½ tsp Mexican oregano

1/s tsp allspice

1.        In a small bowl pour enough boiling water over the chili peppers to cover, let stand 20 mnutes or until soft.  Drain

2.       Pierce the roast all over, making ½ inch deep slits.  Place in roasting pan

3.       In a blender combine chile pepper, onion, sherry, vinegar and all spices. 

4.       Rub meat generously with the wet rub, making sure to rub it into the slits.  Cover and chill for 4 to 24 hours. 

5.       Marinade the roast with the wet rub from the bottom of the pan before Roasting.  Roast covered for 1 ½ hurs on 325 degrees.  Remove foil and roast for 1 hour or until roast is tender.

Can be served with Mashed Garlic Potatos, Green Beans, Fruit Salad and Flan for Desert. 

Mexican Christmas Traditions:

There are many special traditions surrounding Christmas in Mexico. Some of these originated in Spain and others developed due to Mexico's particular history. The festivities surrounding Christmas last through much of the month of December. However, there are numerous other celebrations in Mexico during the month.

Posadas:

The Posadas take place on the nine days preceding Christmas. From the 16th to the 24th processions reenact Mary and Joseph's search for shelter in Bethlehem. These processions lead to a different house every night for the culmination of the posada - a fiesta.

Nacimientos:

Although many Mexican families have Christmas trees, nativity scenes are a more common Christmas decoration and many families have elaborate Nativity scenes in their homes or yards and there are also many public nacimientos as well as some very beautiful folk art nativity scenes. The nacimiento is usually set up on December 16th, the baby Jesus is added at night on December 24th and the three kings are added on January 5th.

Pastorelas:

Pastorelas are theatrical presentations of the shepherds (los pastores) on their way to see baby Jesus. These originated during Mexico's colonial period as a way to teach the native people about Catholic dogma, but have changed over time and are now light-hearted comedic presentations. In the play the shepherds encounter various obstacles on their journey, with devils and angels making appearances, trying to convince them of the way they should take.

Villancicos:

Christmas carols are called villancicosin Spanish (pronounced vee-yan-see-kose). Some of these may be familiar translations of songs in English, such as Noche de Paz, the Spanish version of Silent Night, and some are completely different, such as Las Campanas de Belen (Bethlehem's Bells) and Los Peces en el Río (the Fishes in the River).

Nochebuena:

Christmas Eve is called Nochebuena in Spanish. This is the night of the last posada. Many people attend midnight mass and then have a dinner together with their families. Christmas Day is generally a quiet day. Gifts are not traditionally exchanged on Christmas, but this is changing, and Santa Claus is becoming increasingly more prominent in Mexican Christmas celebrations.

Tropical Cooking with Debra Triplett - Casa Cooking

Papaya-Pomegranate Guacamole

1 pomegranate

4 ripe avocados, seeded and peeled

1 cup chopped red onion

2 serrano chile peppers, seeded and chopped

¼ cup lime juice

¼ cup peeled, seeded and diced papaya

½ cup snipped cilantro

Sea salt

Remove seeds from pomegranate (Granada), set aside.  In a large bowl use a fork or potato masher to coarsely mas avocados.  Add red onion, chile peppers, and lime juice, mix well.  Fold in pomegranate seeds, papaya, and cilantro.  Season to taste with salt.  Serve immediately or cover with plastic and can be stored in refrigerator up to 4 hours. 

Makes 4 cups

Tropical Cooking with Debra Triplett - Casa Cooking

Chilis En Nogada!

This week we are cooking Chilis En Nogada!  It is a commonly requested dish from the students taking the Cooking Classes.  I want to share some fun information on this festive delicious dish.  It is a great dish to serve in September, October and November because the fresh ingredients are available. 

It is a Dish Commonly served around the Mexican Independence Day Holiday. 

Mexico celebrates it's independence the entire month of September with parades, parties, and traditional food and drink.  The Festive Dish during the weeks around the Independence Day holiday is "Chiles En Nogada".  It is a Chili Poblano stuffed with picadillo and topped with a creamy walnut sauce and pomegranate seeds.  The green of the Poblano Chili, the White of the Nogada Sauce and the Red of the Pomegranates dress up the plate to represent the Mexican Flag. 

The dish originated out of Puebla and Mexico city.  During August and September the village women can be seen sitting peeling off the brown skin from the walnut. 

There are many different recipes for the picadillo filling.  Betty (my partner) with Casa Cooking has perfected this fabulous Dish.  Unfortunately, she does not have a written recipe - you have to come to the class to learn her secrets....however, you can find many recipes in cookbooks and on the internet!  Try it while the Pomegranates (granadas) are available at the fresh produce markets! 

Go to Casa Cooking to learn more about Debra's Cooking lessons

Shrimp Fest a Great Success

Photographs by Karen Hahn

The Shrimp was great and John (left) celebrated a birthday. 

Karen and Anita not only hosted a great event but served some fantastic shrimp dishes. 

TACOS

A Taco is the same as a sandwich but with the filling enclosed in a tortilla.

PESCADO:  Fish.  Tacos made with fish such as Dorado (Mahi Mahi). 

AL CARBON:  Marinated, Charbroiled Meat.  Served in  Four Tortillas with assorted toppings.

CARNITAS: (Pork)  Braised bites of seasoned, well-marbled pork.  Served in Corn Tortillas. 

DORADOS:  Tortillas are wrapped around a filling and fried.  Also called Flautas or Taquitos. 

BARBACOA (Barbecue):  Shredded meat traditionally is streamed in a pit smoker until moist and smoky. 

AL PASTOR:  Pork and pineapple cooked on a vertical spit.  The meat is carved off along with bits of pineapple.  

Add el sabor de Mexico to your Thanksgiving table: Mexican baked yams

This year, be adventuresome with one of your Thanksgiving staples... go South of the Border with your sweet potatoes! Here's how (quick and easy, different and delicious)!

The authentic, old-school method for making Camote al Orno Mexicana (Mexican baked yams) calls for a couple kitchen tools that you will want to have if you are accumulating a Mexican kitchen anyway, a Molcajete y Tejolote or traditional Mexican mortar and pestle which you will use to pound your small block of pure brown cane sugar called piloncillo (or you can also skip all of this and use brown sugar, but there will be a subtle but perceptible difference in flavor... note, below is an alternative method, by which you can still use pilconcillo without a molcajete); and handy lime juicer (both at Casa Lucas, 24th & Alabama).

For this recipe  buy piloncillo, cubes of Mexican brown sugar, Called Piloncillo (little loaf) because of the traditional shape in which this smoky, caramely and earthy sugar is produced; it has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks. To use it, pound well in your molcajete (or with a meat hammer while its still in its plastic baggie) until its almost the texture of fine cane sugar. Sold in the aforementioned markets by the pound (about $1/lb). It can be used in moles and other sauces, as well as to simply sweeten coffee, or for an authentic Mexican hot chocolate.

Camote al Orna estilo Mexicano

6-8 yams

3 Mexican limes

1/2 stick of butter

fresh squeezed juice of 3 oranges

Mexican cinnamon (canela)

2-3 cloves

2 Piloncillo (Mexican brown sugar- or substitue 1/4 cup brown sugar)

Bake yams as usual, 350° oven for 35 minutes or until almost tender at the center. Meanwhile, pound poloncillo well in your molcajete (or with a meat hammer while its still in its plastic baggie) until its almost the texture of fine cane sugar. Bring all ingredients to boil and reduce to a syrupy texture. Slit yams lengthwise and add syrup mixture; mash just a little with a fork, taking care not or break the skin of the yam further that whre you slit it. Continue baking for 10-15 minutes more, until tender through and through.

Year round Weed ©Tara A. Spears

Ahhhh, the pleasure of relaxing outdoors amid the lovely flowers and continuously growing plants is so soothing.  While living in perpetual summer is fun for a true gardener- or anyone who likes more colors than snow white- tropical gardening has a downside, too.  WEEDS.   Unlike in northern climes, weeds do not have a dormant season in the Riviera Nayarit. Therefore, if you get annoyed by the presence of a particular species, like the prostrate spurge, left, there is no relief. Or you labor diligently to remove all pesky invaders only to have them reemerge a few days later. It’s an ongoing battle, but there are several steps that you can follow to come out on top in the gardener vs. weed fight.

Constance vigilance:  

1.   Hire a local: Having a part-time yard man is very affordable in this country. Even if you prefer to get your hands dirty, as I do, weed control involves intensive back-bending and lifting that I often delegate. You may have to train your assistant as the local approach to plant maintenance is to whack it with a machete; other techniques need to be introduced.

Click here to read more about weed

This Season's Six Best Places to be a Snowbird
 

Kathleen Peddicord - US News
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On the U.S. East Coast, winter arrived early this year. And as we move closer to the official start of the snow season, many people are wondering where they could go to escape it. It used to be that snowbirds looked to Florida and Arizona for wintertime sun. Today, you have many other appealing options, some only slightly farther away.

Each of these locations promises sunshine and warm temperatures in November through March. These cities are affordable and easily accessible from North America, with many options for flights and points of departure.

Click here to read the entire list

Mexican Hand-blown Glass

Glassware was virtually unknown to the pre-conquest Mexicans. The first primitive Mexican glassware was produced in Puebla in the mid 1500's. For hundreds of years, with nothing more than a piece of molten glass, a long hollow pipe, and a few primitive tools, these artisans have produced glass items in a variety of shapes. Originally, Mexican glass was called bubble glass because of all the bubbles produced when methods were not as uniform as today. The blown glass technique consists of blowing through a pipe onto a red-hot glass mass, heated in a special oven. As the artisan blows, he can start molding the piece by turning it around with the pipe. When the piece starts cooling, using the appropriate tools, any figures can be molded. Color is added to the glass to give it a wonderful look, tones and effects. Some very experienced artisans add effect such as small bubbles in the inside of some pieces.

1 BR  2 STORY HOUSE  IN SAN PANCHO, MX $125,000

990 sq. mtrs.  612.986.6558 

(the land itself is worth more)

This is an incredible opportunity for someone who wants the best of Riviera Nayarit.  The "artist retreat" house. A 2 story wooden house nestled on a hill overlooking the jungle.  1 minute from the center of the village, 3 minutes from the beach, yet isolated with the peaceful, quiet serenity of living in the jungle.  Windows everywhere.  Each floor has approx 700 sq ft.  The main floor has a fridge, gas stove, great counter space and a 1/2 bath.  Simplicity and space.  Painted concrete floor, acoustically sound sheetrock walls. The backdoors lead out onto the 13x26 wooden deck.  The view is phenomenal, but the best is yet to come.  Walk up the wooden staircase and you're in the loft-like 2nd floor. Wooden floors lead you into the 2nd floor bathroom.   From your bed, you can look at the jungle mountains nearly 180 degrees.  The full length screen deck doors/windows lead out onto the 2nd floor deck.   1/2 hour from Puerto Vallarta.  This is paradise. 

 contact: shoetunes@me.com