Guadalajara Newsletter — March 2017

 

what's new  

Roxy Festival

Guadalajara is getting ready to host the first annual Roxy Fest, a musical and gastronomic festival that will gather more than 25,000 people in Trasloma Park on April 1, 2017. During the one-day event, international musical acts will take the stage including Morrissey (from The Smiths), Empire of the Sun, James, Smash Mouth, and Fito Paez. To complement the art taking place on stage, renowned chefs from Guadalajara such as Tomas Bermudez (La Docena), Antonio de Livier (La Panga Del Impostor), Nico Mejia (Cortez), and Paco Ruano (Alcalde) will offer guests a taste of the city’s vibrant culinary offerings through exciting dishes and drinks. Tickets for the event are still available. For more information, visit Festivalroxygdl.com.

getting around  

Aeromexico

Aeromexico will launch new service into Guadalajara’s Miguel Hidalgo International Airport (GDL) from California’s Norman Y. Mineta San Jose International Airport (SJC) starting on July 1, 2017. The new route will operate six times a week (every day except Tuesday) using Boeing 737-700 and 737-800 aircraft. For more information, visit www.aeromexico.com.

Hotel Spotlight  

1970 Hotel Posada Guadalajara

Guadalajara will soon be one of the first cities in Mexico to welcome a Curio Collection by Hilton property. Set to open in late 2017, the 160-room 1970 Hotel Posada Guadalajara will be located in the heart of Guadalajara, globally recognized as the capital of Tequila and Mariachi. The property, which will have a restaurant, bar, gift shop, and fitness center, will be centered around an open-air courtyard lobby, featuring industrial metals and raw wood materials with vivid pops of colors and elaborate patterns. For more information, visit www.curiocollection.com.

foodie corner  

Enchiladas Tapatias

The Spanish adjective tapatío means coming from the city or region of Guadalajara, and these simple enchiladas originate from Guadalajara.

Ingredients:
For the Sauce:
  • 6 poblano chilies roasted, seeded and peeled
  • 3 tomatoes, roasted and peeled
  • 1 small white onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon vegetable oil, plus enough to soft-fry the tortillas
  • ½ cup milk
  • ½ cup cream
  • 1 tablespoon white tequila (optional)
  • Salt to taste
For the enchiladas:
  • 12 corn tortillas
  • 3 avocados, peeled and sliced
  • ¼ pound queso fresco or farmer cheese, crumbled
  • Reserved poblano chilies strips
  • Shredded lettuce
  • Sliced radishes
Preparation:

Tear three of the roasted poblano chilies into strips and reserve them for the enchilada filling. Place remaining chilies, tomato, onion and garlic in a blender and puree. (Add a bit of water if necessary to move the blades.)

Heat the oil in a saucepan, add the tomato- chili puree and cook over medium heat for five minutes, stirring occasionally. Add the milk, cream, tequila, and salt to taste. Cook until the sauce thickens. It should coat the back of a spoon.

In a skillet, heat just enough oil to soft-fry the tortillas. This means that they soften a bit in the oil without getting crisp. Place them on paper towels to blot any excess oil.

Dip each tortilla in the sauce, place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips. Roll tortilla to contain the filling. When enchiladas are all rolled, place them on serving dishes, top with any remaining sauce and some shredded lettuce and sliced radishes. Serves 6. Recipe courtesy of Mexconnect.

 

Q&A  

Carlos D. Wolstein González Rubio

President of the Guadalajara Convention and Visitors Bureau

1. What is an unusual activity that visitors should try?

Visitors should book the Legends Night Tour at the Museo Panteón de Belén, one of the most enigmatic historic sites of the city that was designed by the architect Manuel Gómez Ibarra. Opened in 1846, it was originally named Santa Paula Cemetery and is the "home" of many prominent characters from politicians to writers. Iconic mausoleums include that of the Cuervo and Luna Corcuera families, which was designed by the famous architect Jacobo Galvez. The location only served as a cemetery for 50 years until it closed in 1896. The night tours offers a look into the heritage of Guadalajara and is especially perfect for Dia de los Muertos celebrations.

2. List your three favorite reasons to visit Guadalajara and why.

My three favorite reasons to visit Guadalajara are its beautiful colonial downtown, walking the traditional neighborhoods, and visiting the Chapultepec area, one of the most bohemian parts of the city.

3. Where would you send a customer to experience the rich culture of Guadalajara?

For a rich cultural experience every visitor must go to Instituto Cultural Cabañas, one of the most iconic buildings in the city. Designed by Manuel Tolsá in 1805, it was an orphanage for more than 170 years and then became a military facility, and most recently a museum. The interior is one of the largest canvas to muralist José Clemente Orozco who turned its walls into one of his masterpieces. One of the most famous paintings is "The Man on Fire." In 1997, the building was declared a Historic Cultural Heritage site by UNESCO and today remains one of the most recognized museums of the country.

4. If you only had four words to describe Guadalajara, what would they be?

Colorful, delicious, hospitable, and a place for amazing views.

Guadalajara in the News  

Why Mexico Is Exactly Where You Want to Be in 2017Bloomberg praises Guadalajara as a must-see luxury destination this year.

Padma Lakshmi’s Favorite 'Top Chef' Filming LocationsCondé Nast Traveler recently interviewed Top Chef host Padma Lakshmi. Learn why she fell in love with Guadalajara while filming the season finale on location.

Mexico’s 10 Most Glamorous Vacation SpotsThe Active Times picks Guadalajara as one of the top 10 most stylish cities in Mexico

Among the blue agave, a taste of Tequila, MexicoThe Denver Post takes an in-depth look at the town of Tequila and its offerings of the popular spirit under the same name.

The New Age of Traditional Mexican MoleT Magazine by The New York Times features one of Guadalajara’s top culinary masters Chef Francisco Ruano and his modern take on a classic Mexican sauce.