4/5/2022 – Taxco, Day 8 – Salsa Barbacoa

1 Comment / Jacobhouse, Taxco Adventure / By

(Above: I thought of combining Pollo Irma chicken with homemade BBQ sauce before even coming to Taxco for the second time. The fact of this idea’s fruition was almost as good as the fruition itself. Almost. It was a glorious fusion of flavors.)

Weather: Began in the low 50s and proceeded to warm into the low 80s by midday. Sunny and breezy throughout.

The morning walk to Cristo:

  • Dawn of 4/5/2022: Enjoying my first Diet Coke before an hour’s worth of writing.
  • After writing, I decided it was time for exercise. A walk up to Cristo ‘fit the bill’.
  • I took this picture shortly after being barked at by the roof dog which is to be seen at the lower right. It was probably the most startling moment I’ve had thus far. It was not chained or fenced off by anything aside from two feet of space and behavioral conditioning (an inclination to remain on familiar ground).
  • View of Taxco just above the Cristo.

Breakfast at Scaffecito:

Breakfast at Scaffecito. Today’s fruits consisted of mango, papaya, pinapple, and cantaloupe topped with mint and accompanied by a side of yogurt. I’ve been having my coffee without cream and actually enjoying it as such.

Making & bringing Salsa Barbacoa to Irma Pollos al Carbón – 10/10

  • La receta (recipe) para Salsa Barbacoa. I took this card to Irma Pollos.
  • Writing all the ingredient amounts in Spanish made for some fine practice.
  • The vessel in which I kept the Salsa Barbacoa that I wrought earlier in the morning.
  • I thought of combining Pollo Irma chicken with homemade BBQ sauce before even coming to Taxco for the second time. The fact of this idea’s fruition was almost as good as the fruition itself. Almost. It was a glorious fusion of flavors.
  • View from Irma Pollo’s lower balcony.

BBQ Ingredients: Just mix together and refrigerate.

  • 2 cups ketchup (or slightly less)
  • 1/3 cup distilled white vinegar (or cider vinegar if available)
  • 5 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 1/2 teaspoons smoked paprika
  • 1 teaspoon dry mustard (or prepared yellow)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2-3 teaspoon Cholula Hot Sauce or more to taste.
  • 1 pinch of cinnamon

An evening at Casa Spratling:

  • A tremendous meal cooked in the now-accessible kitchen. The omelette contained sautéed peppers & onion and oaxaca cheese. The potato was ‘dressed’ with crema ácida (sour cream but not quite as sour), and the salad contained Romaine, tomato, white onion, and some form of palm fruit that I procured from the market (I de-pitted the fruits and used the tangy flesh & juice as part of the Balsamic vinaigrette).
  • Santa Prisca cathedral from the low-terrace of Casa Spratling.
  • Cristo, as viewed from the terrace of Casa Spratling. From this distance, the statue almost appeared a cross. That was likely the intent.

Final Note: Like music, or perhaps even moreso than music, food seems to be one of the best ways of sharing across cultures.

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