So THATS what they think?.
"The pastor of the church asked me how
I liked Ixtapa. I told him that it is a very beautiful
no doubt, but that I didn't especially care for it as it
not real life to me , rather a fantasyland, and that
I preferred Zihuatenejo and the surrounding colonias.
He seemed puzzled by the fantasy reference so I explained that many
of us Americans save for a year or two or longer to be able to go to
a place like Ixtapa or Acapulco or Cancun and blow the whole wad in
2 weeks. Then we return to our ordinary, bill paying life.
He, and others, assumed that Americans ALWAYS live and spend as
observed on vacation, and this promotes the desire of some Mexicans
to the US."
Posted by Alex in TJ on Mexico Connect Forum.
If you have the good fortune of knowing that you are going
to be eating mole, don't wear white! Trust
Fanny. Even if you never spill on that white Oaxacan
wedding shirt, mole has an independent
will. It will jump off your fork and fling itself onto
all on its own!
Posted by Fanny on Mexico Connect Forum.
Some years ago, I was staying in Yelapa at a friend's
palapa, and we ran out of Raicilla. So I went with him
bar on the hill to get more. There was nobody there except
large bartender with two slits for eyes and a kind of
red haze behind them. My friend asked for a bottle of raicilla.
The large gentleman reached behind for an empty vodka bottle, put
in it a funnel, and filled it from the 'garrafon'. Wrapping a piece
of plastic around a bit of old corn cob and ramming it home as
he handed it to my friend who paid him. Holding the bottle aloft
we saw a fly floating around inside the bottle. Using his reasonably
Spanish, my friend said
"What is this fly doing in my bottle of Raicilla ?".
Without the slightest hesitation, the bartender replied "El
es muy contento" - (He is very happy)
I 'FIRED' my Boss, another Raicilla story.
I have been asking Gil (husband of Lucy, owner of Lucy's
CuCu Cabaña, see Shopping)
to write a couple of paragraphs for this page. At last
he did, all 5 pages of a story. So he gets a whole page
for his very funny story from the early days here. GoTo- "How
I fired my Boss"
This story is included in "Puerto Vallarta on 49 Brain Cells a Day" by
Gil Givens, with many other funny stories. Now out is his new book "Refried
Available at Lucy's CuCu Cabaña & Zoo, Basilio Badillo # 295
and The Net House, I. Vallarta # 232. Also available online at gilgevins.com.
The Story of Raicilla from <tequilamescal.com>
Travelers along the western seaboard of Mexico in the
vicinity of Puerto Vallarta occasionally happen onto roadside
vendors of a moonshine mezcal called Raicilla (rye-see-ya).
The name Raicilla was originally used to disguise this
type of mezcal in order to escape restrictions on alcohol
production and the related taxes. My experience has always
been that the sale of Raicilla was somewhat clandestine;
sales being made on side streets or in small palapas clinging
to the mountainsides at the edge of town. Packaging was
usually a screwtop Coke bottle or some other recyclable
container and the quality of the beverage verged on the
raw side. Behind the harsh flavor, there was always an
interesting aftertaste that brought me back and fueled
my search for a smoother more civilized Raicilla.
For the past ten years I have crisscrossed Mexico looking for new tequilas
and mezcals and adding to my research notes, always searching and sampling.
Recently, I discovered a legitimate producer of Raicilla, one who has combined
the best of historic techniques with the advantages of modern technology.
This is the "Destiladora del Real" located in the mountains above Puerto
Vallarta. In the past, this area was famous for it's mining, and the well-paid
miners expected their liquor to be of the best quality.
The towns producing Raicilla are San Sebastian del Oeste, Hostotipaquillo,
Talpa, Mascota, Atenguillo, Guachinango, and Etzatlan. A combination of reddish
brown soils, sun, and rain in this part of western Jalisco created the perfect
environment for the growth of the Agave Lechuguilla which is the sugar source
for Raicilla. This agave is a member of the botanical Group Crenatae and
is identified as Agave Inaequidens or Agave Maximiliana, commonly known as "Pata
de Mula" (Mules Foot). Agave Lechugilla is somewhat smaller than the
agaves that pulque and tequila are made from. As the agave matures it begins
put up a flowering stalk (quiote); this is cut off so that all of
the plants sugars are directed to the heart. About the 8th to 10th year the
and is harvested by "Jimadores" who cut away the spiny outer leaves
with long handled knives (coas). The heart of the plant that remains
looks like a pineapple and in fact is called a "piña". These
piñas, weighing about one hundred pounds, are taken from the fields to the "taberna" where
Raicilla processing takes place.
Every step of this process is done completely
by hand. The piñas are placed in large wood fired brick ovens
(hornos) where they are cooked for 24 hours. After cooking
they are chopped
into chunks with machetes and beaten into a pulp with large
wooden mallets (mazos) in a wooden tray called a"batea".
agave and juice is placed in 100 liter wooden vats with copper
bottoms (perols), or 55gal. drums, where it
ferments with the natural plant yeasts for 7 - 9 days. After
fermentation is complete, a cap is placed on the vat and sealed with
adobe mud, this is connected to a copper distillation coil and the
After distilling for about 8 hours, the resulting distillate is a
high quality, 100% natural Raicilla known as "Las Raicillas del Real" or
|To appreciate the efforts that go into a "boutique" Raicilla,
consider that it takes 15 pounds of agave to produce 1 liter
of Raicilla and that only 50 liters of distillate are made
every 24 hours.
Traditionally, the first few drops of distillate that emerge are tossed in the
air, if it evaporates before landing, the brew is good.
Raicilla can be consumed
straight in a "Caballito" (tequila shot glass), but is more commonly served chilled
in a wineglass, over the rocks, or with Squirt or some type of grapefruit soda.
A popular saying of the Mexican people is: "Para Todo Mal, Mezcal y Para Todo
Bien Tambien" (For everything bad, Mezcal and for everything good too)