When I was a kid, monsters made me feel that I could fit somewhere, even if it was… an imaginary place where the grotesque and the abnormal were celebrated and accepted.” Guillermo del Toro, filmmaker

Derek and Melissa’s Mexican vacation began with a little bit of old time family tradition. David prepared a special Sunday breakfast of his Mom’s famous cheese blintzes. It’s a challenging recipe he’s only made a couple of times before in our 11 years together. Ingredients are simply eggs, flour, salt and three cheeses. The process is time consuming, but the results are music to your palate. Toppings are optional, but fresh berries made for a nice accompaniment.

Derek mentioned that his grandmother used to make them for him and that he always ate more than his share; let me assure you nothing has changed. He happily devoured them, saying it had been over ten years since he last had a Bershad Blintze.

A sunny, hot afternoon made for perfect sunbathing and swimming down by the pool. I stayed home preparing our evening meal, but joined them later on. Dinner would be the last of my mole rojo that I’d shlepped home from Oaxaca; crowning the chicken for a starring role. For both Melissa and Derek they instantly became converts as we all savored the mole’s complicated layering of its many flavors, including nuts, chilies and the subtleness of cocoa.

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​Tequila Time!​ We drove the 90 minutes to Tequila, a ​Pueblo Mágico,​ to visit two of our favorite distilleries. First up – Tres ​Mujeres​, where our personal guide, Ángel, walked us through the history of the indigenous blue agave plant and its end product, Tequila. He explained the planting, harvesting and distilling process and of course, tasting. Amazingly, other than a 30 pesos admission ($1.50) fee, one could drink their way into a stupor with endless, generous pours (some guests did indeed partake).

While down in their cool storage caves, I got to try my first ​Canteritos.​ The tasty and refreshing concoction consists of freshly squeezed grapefruit, orange and lime juices, Tequila and Squirt grapefruit soda all served over ice. It’s presented in a giant clay “Tequila” inscribed souvenir mug; a perfect thirst quencher on this scorching 90+ degree day. We all shared it, but being the designated driver, I’d have had my own.

This was our third visit here, but still learned new facts … some of the French, American or Canadian barrels were originally used for whiskey and cognac which lent hints of flavor to their premium bottlings. Tastings included a series of their Blanco, Reposado, Añejo and Extra Añejo. Bottles were purchased and we were on our merry way . . .

. . . to our next distillery, with a quick tour of the facilities and then happily saddled up to the bar for more Tequila exploration. It’s free admission here with limitless shots to savor and enjoy. Can you imagine the bar bill in the US? Loco!

Tequila is officially sanctioned to be produced in five Mexican states only. Worldwide demand has forced bottle prices sky high, but still, they remain somewhat more affordable in México vs. the US. Derek wound up going home with the maximum allowed bottles and a more informed drinker on all things Tequila.

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Afterwards we finally filled our stomachs with food after our fill of Tequila at our favorite restaurant, La Antigua Casona (The Old Mansion). It’s part of a beautifully restored hotel on the historic central plaza. The service, food and atmosphere are excellent as it remains the town’s #1 rated restaurant. As I drove home the others all snoozed away with visions of blue agave.

​Taco Tuesday​ began with . . . Horseback . . . Massage . . . Taco Tuesday Night at home!

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Wednesday’s Tianguis day and our cooking class with Abuelinda. She met us at 10am for a leisurely stroll through the market, stopping along the way at various vendors. Her tour includes detailed culinary and cultural explanations about Mexican cooking, its ingredients and traditions. Abuelinda points out the many contributions the country has provided the world: corn, cocoa, arnica, Tequila, etc.

On our class menu: a refreshing Jicama salad and Chiles en ​Nogada​, the red, white & green flag colored inspired national dish of México (September is Independence month). It’s roasted poblano chiles stuffed with a delicious mixture of dried fruits and chopped beef, all covered in a light walnut and cheese sauce, then finally sprinkled with pomegranate seeds – The Best Dish of the Week!

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​Monsters Day …​ a cultural day spent “En Casa con mis Monstruos,” the film director, Guillermo del Toro, and his exhibit at the Museo de Artes de La Universidad of Guadalajara. The eclectic and colorful show contains over 900 pieces of his assorted grotesquery. These included some that the filmmaker has created and others that have inspired him: notebooks, drawings, costumes, props, personal belongings, characters from his films and pieces by other creators. The man’s creativity is boundless as evidenced in this wildly imaginative exhibition. We’re looking forward to his next announced project, Netflix’s “Pinocchio.”

The ticketed tour offered a multisensory experience lasting almost 3 hours. It’s divided into eight thematic rooms, with each key piece in a room explained in detail, ​en Español,​ by a very exuberant young guide; with me in turn translating the key information to Melissa, Derek and David. Lots of walking and talking created much hunger and thirst . . .

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Casa Luna, our fave in Tlaquepaque, provided the perfect dining experience with it’s food, cocktails and lively, fun ambiance. They always have the best musicians playing popular Mexican and Cuban songs. We walked off our meal on a final hunt for last minute souvenirs.

This week we discovered there wasn’t a dish spicy enough for Derek. In fact, he bought bottles of our local Chapala Salsa Extra Piquante to take home and enjoy. HOT! To our astonishment and amazement, he devoured a whole bowl of roasted ​jalapeños​ at a restaurant in town ~ the waitress asked if he was Mexican!

Sharing our México with this vibrant young couple was a joy. They were enthusiastic, eager for experiences and just plain fun to be around. At last, their stay being over, we took them to the airport and on the seventh day we rested.

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​On the Menu …​ Pork Shank in a red chili sauce; Red Chicken Mole; Tamarind & Tequila Marinated Shrimps (taco night with all the fixings); Octopus Ceviche; Beef Molcajete; Zucchini Blossom Soup; Papas & Onion Spanish Tortilla; Sashimi Tuna Tostada.

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