El Azul de Frida

Finally made it to this new-to-us place (just West of Ajijic - turn left on the lateral dicrectly across the carretera from Callejon del Arroyo). The food and service are top-notch - it looks like Ajijic finally has a sit-down Mexican restaurant that's full the equal of Viva Mexico in San Juan Cosala, Cinco Potrillos, Marios, etc.

Posted pics of our lunch today and a review on my local food blog (first entry under Ajijic restaurants):

http://eatinglocalatlakeside.blogspot.mx

Looks good but I hate those new Templates for Blogger. Almost impossible to find/read your past posts and see the Blog history

Yeah, I hate them too and have thought about switching to Wordpress because of it. Google is pretty much forcing the issue by only offering their most useful features in the new templates. Thanks for the feedback!

The Chamorro yesterday was great.

Azul Frida is a treat. I want to go back just for the beans. It's also, oddly enough, one of the prettiest restaurants in town.

brigitte wrote:The Chamorro yesterday was great.

Do they have it all the time? I haven't had it in 11 years, but remember having it when vacationing at our friends house when we all went to El Serape restaurant.

I don't know if the chamorro is a special or menu staple there, but for what it's worth it (along with lamb that people rave about) are the staple Sunday lunch special's at Tony's restaurant. The chamorro there is good enough for me to make a special trip, though I otherwise find Tony's pretty darn bland and would much rather go to El Azul de Frida, Mario's, Viva México, Cinco Potrillos, etc.

coffeeguy wrote:I don't know if the chamorro is a special or menu staple there, but for what it's worth it (along with lamb that people rave about) are the staple Sunday lunch special's at Tony's restaurant. The chamorro there is good enough for me to make a special trip, though I otherwise find Tony's pretty darn bland and would much rather go to El Azul de Frida, Mario's, Viva México, Cinco Potrillos, etc.

I don't eat lamb. Do other restaurants serve Chamorro.

Please excuse my ignorance but Chamorro is something we have never had. What is it?

Pork shank,we make it at home,slow roasted in the oven till the meat falls off the bone,it's a very economical cut.
Google; hawg wings.

Thanks Chris. I have had it but probably ordered from a picture? Very tasty!

One of my favorite meals is sliced pork shank, fried to a deep brown and then simmered for about an hour in cream of mushroom soup. Served with mashed potatoes and cooked frozen peas. Simply Good but watch the salt.

CheenaGringo wrote:Please excuse my ignorance but Chamorro is something we have never had. What is it?

Have you had Oso Bucco? I'm sure you know what that is.

Manix does a great Oso Bucco on Wednesday and Thursday Italian night.

Parker wrote:One of my favorite meals is sliced pork shank, fried to a deep brown and then simmered for about an hour in cream of mushroom soup. Served with mashed potatoes and cooked frozen peas. Simply Good but watch the salt.

Have you had Baked Stuffed Pork chops with a bread stuffing with cream of mushroom soup baked in the oven? You use center cut boneless pork chops about 1 inch thick like we get at Costco.

Technically Osso Bucco is veal shank and I have made it many times. Since veal shanks are sometimes difficult to find, I have been known to substitute lamb shanks.

CheenaGringo wrote:Technically Osso Bucco is veal shank and I have made it many times. Since veal shanks are sometimes difficult to find, I have been known to substitute lamb shanks.

Yes, I know, that's what Manix serves. Thanks for the spelling correction. I never know how to spell it and you know I sometimes am to lazy to look at Sr google. LOL

I was speaking about pork shank not veal.

Oso bucco is bear shank...Grizzly, I think...not bad...once you have secured the meat.

Back to the subject of Chamorro - any clues as to a recipe? Gone through all of our Mexican cookbooks with no luck. It does sound like something I would like to try here at home.

joec wrote:

Parker wrote:One of my favorite meals is sliced pork shank, fried to a deep brown and then simmered for about an hour in cream of mushroom soup. Served with mashed potatoes and cooked frozen peas. Simply Good but watch the salt.

Have you had Baked Stuffed Pork chops with a bread stuffing with cream of mushroom soup baked in the oven? You use center cut boneless pork chops about 1 inch thick like we get at Costco.

Perhaps you and I may be the rare few that really know how good this taste because food is about tastes you enjoy not what others think you should like. Start with a recipe and change out the flavors to what you enjoy is my motto. Thanks for the great idea. Not much on bread stuffing but cooked rice could be nice.

slainte39 wrote:Oso bucco is bear shank...Grizzly, I think...not bad...once you have secured the meat.

No, it is Veal shank. Ask an Italian, not me, but an authentic Italian.

joec wrote:

slainte39 wrote:Oso bucco is bear shank...Grizzly, I think...not bad...once you have secured the meat.

No, it is Veal shank. Ask an Italian, not me, but an authentic Italian.

But joec, oso means bear in Spanish.

viajero wrote:

joec wrote:

slainte39 wrote:Oso bucco is bear shank...Grizzly, I think...not bad...once you have secured the meat.

No, it is Veal shank. Ask an Italian, not me, but an authentic Italian.

But joec, oso means bear in Spanish.

what does osso mean in spanish?

Ossobuco or osso buco is Italian for "bone with a hole"

Not OXXO

sparks wrote:Ossobuco or osso buco is Italian for "bone with a hole"

Not OXXO

Thanks for telling me it wasn't OXXO, since OXXO is a copy of 7-11. LOL