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Viva Mexico Tia Lupita in SJC

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Post by silas Tue May 04, 2010 8:18 am

I think that's their chili rellenos - light tomato/cream sauce. I've had it and it's great - but I was hoping to try the Nogada sauce but without a beef-stuffed chili, and without embarrassing myself trying to order something which is not possible for them to make. . .

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Post by bobnliz Tue May 04, 2010 8:46 am

Silas ~ In Veracruz, Chile en Nogada is traditionally stuffed with a mixture of fruits and meat. Sorry, I have forgotten what the mixture is called.
Near as I can remember it includes platano macho and pork, along with assorted herbs and spices. Whatever it contains, it is absolutely delicious.
Thing is, as in every other recipe, there are probably a large number of perfectly legitimate variations, both regional and depending on the cook. Think of how many varieties of mole sauce there are.
I'll bet the chef at Tia Lupitas might be willing to try something meatless for you. Lizzy cheers
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Post by silas Tue May 04, 2010 8:51 am

Thanks, I'll give it a try. . . .wish my Spanish was better!

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Post by prestonway Tue May 04, 2010 12:58 pm

silas wrote:Thanks, I'll give it a try. . . .wish my Spanish was better!

Let me practice my lousy Spanish, off the top of my head.

You'd be asking for "chili sin carne" (instead of the usual chili con carne?)

Critics, please...
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Post by silas Tue May 04, 2010 2:49 pm

Actually, we were there today. Met Augustin, a pleasure, told him I would like to try his Nogada sauce but don't eat meat. He made me the best chili (stuffed with cheese) with the magical Nogada sauce. Spouse, by the way, tried the chicken with rose petal sauce - said it was excellent. Again, can't wait to go back!

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Post by bobnliz Tue May 04, 2010 3:36 pm

Hey, Guys ~ It's great you want to practice your español. You should know...chili is an English word for a Texas dish; chile with an E is the Spanish. So what you want is Chile en Nogada.
Keep working on it. Mexicans appreciate that you try to speak their language, even if you don't do it well.... and if you ask, they will correct your mistakes and help you out. Go for it! :cheers Lizzy

PS Prestonway ~ You are right. It would be Chile sin Carne, or technically, Chile Relleno sin Carne.(stuffed chile without meat.)L
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Post by David Tue May 04, 2010 4:05 pm

Pronounced cheelay.
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Post by silas Tue May 04, 2010 4:17 pm

And mis-spelled on my part. . . .I do know the difference. Anyhow, my point was that we had another great meal at Viva Mexico.

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Post by David Tue May 04, 2010 5:22 pm

That's great news. It's nice to hear so many good things about this place. I've put it at the top of my list of places to visit soon.
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Post by prestonway Tue May 04, 2010 9:29 pm

bobnliz wrote:Hey, Guys ~ It's great you want to practice your español. You should know...chili is an English word for a Texas dish; chile with an E is the Spanish. So what you want is Chile en Nogada.
Keep working on it. Mexicans appreciate that you try to speak their language, even if you don't do it well.... and if you ask, they will correct your mistakes and help you out. Go for it! :cheers Lizzy

PS Prestonway ~ You are right. It would be Chile sin Carne, or technically, Chile Relleno sin Carne.(stuffed chile without meat.)L

Thank you so much for your diplomatic correction.

And this is something new that I've learned today, that I'll never forget.

CHILI vs. CHILE

(I'll sleep well because of it... lol! )
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Post by Guest Wed May 05, 2010 5:25 pm

silas wrote:I think that's their chili rellenos - light tomato/cream sauce. I've had it and it's great - but I was hoping to try the Nogada sauce but without a beef-stuffed chili, and without embarrassing myself trying to order something which is not possible for them to make. . .

I bet you could ask Augustin to make this for you and he would do so in a heartbeat. That is the kind of guy that he is. Zoey

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Post by Guest Wed May 05, 2010 5:29 pm

bobnliz wrote:Chiles en Nogada is labor intensive so usually they are one of the pricier items on the menu. Traditionally, they are served around Dia de Independencia as a special treat. The green chile poblano, white nogada sauce and red pomegranate seeds it is garnished with represent the colors of the flag. Lizzy

Chiles en Nogada, Chiles en Nogada, not Chiles Nogales, even though it is from Nogales it is called Nogada. Think I got it now. Sort of. Zoey

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Post by Sherman Thu Oct 14, 2010 11:58 am

cheers Very Happy

VIVA MEXICO (owner, Augustin...great guy and worth supporting)
One of the key things is the wonderful mural on the wall Augustin had painted after he was open for a while. The mural took a couple of years and depicts the 'Indian' early beginnings of San Juan Cosala. San Juan is supposed to be the oldest Indian community (and oldest community) on the north side of the lake. While visiting, also take a walk down to the malecon.

VIVA MX Is on the corner of Porforio Diaz and Vicente Guerrero. Not familiar with San Juan. Get to the street on the south side of the church that runs east/west, that's Porforio Diaz. Turn west on Porforio Diaz and drive a couple of blocks and park (usually only on one side of the street). Watch for Viva MX on the right-hand side of the street just before Vicente Guerrero.

Or, park at the municipal building across from the church and walk two blocks...much easier.

VIVA MEXICO IS NOW OPEN FOR BREAKFAST (they are closed on Thursdays).

filoli

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Post by CanuckBob Sun Apr 03, 2011 8:15 am

Viva Mexico Tia Lupita in SJC - Page 2 Cimg7011

Viva Mexico Tia Lupita in SJC - Page 2 Cimg7012
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Post by simpsca Sun Apr 03, 2011 8:09 pm

See the new topic with the new complete menu in English for viva Mexico. He usually has most items on the menu.
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