San Miguel de Allende - Great Girls' Getaway
Experiencing the lovely little colonial city of San Miguel de Allende, 16 women bonded by living together in a beautiful historic (17th century) villa for 5 days being pampered by the kind, generous, sweet Mexican women "of the house" who served delicious meals including the best chicken enchiladas we ever tasted (originally Swiss) and a cheese Souffle that was much better than Emeril's. I have the recipe for the enchiladas below for you. Each room in the Villa is decorated individually with priceless antique furniture, religious icons and fabrics from all over the world. Martha Hyder is a collector now in her 80's and the CASA reflects her search for the best of antiques.
We had a day of shopping from 10 am to 7 PM one full day finalized by a visit to a gorgeous Houston-owned new home high above San Miguel where over 3,000 Americans are building homes (palaces). The women from Houston and their Houseman, Frederick, were expecting us and gave us a personal tour of the 3 story mansion. Gorgeous. And how nice to be in a personal home for a gathering. We could see the whole city of San Miguel and the flickering lights and church bells from the balcony of this lovely home. Magical.
Archie Dean, author of the Insider's Guide to San Miguel, joined us for book-signing and breakfast one morning at the CASA. He is a delight and such a help to me planning and finding the best venues for our group.
Two of the best artisans in San Miguel welcomed us to their home and factory. I must say our group improved the economy of Mexico on this trip! We found gorgeous jewelry crafted by a gemologist, Bill Harris, and a porcelain maker, Dan Ferguson, who has now become well known enough to be commissioned by Cirque de Soleil for thier porcelain pieces of the characters in their productions. He is an up and coming star and along with his wife, Nisha, hosted our visit explaining to all of us the 6 firing process of their fine porcelain that Nisha hand-paints personally.
We found the newest pottery "outlet" where the prices are phenomenal and the shipping l/2 the cost of others. Well, we bought many pieces and one of our guests customized a complete set of dinnerware they will make for her and ship to Memphis. I can't wait to see it, as the guest requested her own wonderful ideas be fabricated. So nice.
We had a walking tour of San Miguel and our volunteer guide was a delightful, well-informed , so enamoured with San Miguel's history. Proceeds from this tour to to the medical care of poor Mexican children. We went to a Ranch, Patsy's Place, outside of town a ways for a cooking experience in Patsy's kitchen. Stuffed peppers, guacamole, rice and a delicious flan we all helped prepare. Sazon has re-opened in town and is now owned by Mandarin Oriental, so we'll go there next year. It is a beautiful kitchen designed for classes with mirrors, slick appliances and wonderful chefs. We are forever tweeking this trip.
We had lunch at Fabrica de Aurora and visited their 60 shops. And, we just walked the streets which are like spokes from the Jardin in town, with little finds everywhere. The Mercado is permanent in San Miguel where bargains in pierced tin, bags, baskets, silver, etc. abound.
And we had one full FREE day to explore personally on our own.
We'll go back next year. I have requested back-to-back dates to insure we have room for everyone.. I have attached this year's plan for San Miguel just in case you would like to read further about this special place.
Wouldn't it be nice to take Southwind Garden Club to San Miguel. We would all enjoy the gardens and home tours there and have a chance for closeness rarely available. Or, if you would like, I can customize this trip for your family and friends.
Much love,Patty
Jacqueline Higuera McMahan writes that for 37 years she remembered this dish which she had on her honeymoon at a house that belonged to Martha Hyder in San Miguel de Allende.
She returned to San Miguel and asked Marta, the cook who is still cooking, for this recipe. Here it is for you! Love, patty
The Chicken
3 chicken half-breasts with bone and skin
1/4 white onion
1 garlic clove
1 quart chicken broth
salsa verde
2 pouonds tomatillos, (about 20)
2 to 3 serrano chiles
4 cups water
2 t salt
1/2 C roughly chopped white onion
1 garlic clove
1/2 C cilantro leaves
1 t chicken boullion paste (Superior Touch)
1 t honey
1 T olive oil
Enchiladas
2 T plus 1 t canola oil
10 large corn tortillas
3/4 C thick crema Mexicana (Cacique brand)
2 l/2 C grated manchego or MonterreJack Cheese.
Instructions:
The filling: Rinse chicken and put in a 4 quart saucepan with onion quarter and garlic. Add broth to saucepan. If it does not completely cover chicken, add water. Bring to a summer, reduce heat and simmer for 30 minutes. Remove from heat and let chicken cool in broth for 20 minutes. Remove chicken from broth and when cool enough to handle, shred it. Discard bones and skin. Set aside. (The cooking broth may be used in any recipe calling for chicken broth)
The green sauce. If tomatillos have very dry husks, you may have to soak them in a warm water for 10 minutes. Peel off husks and wipe tomatillos with paper towels to remove any sticky residue. Combine tomatillos and chiles in a saucepan; add the water and 1 t of the salt. Bring to a simmer and cook for 4 minutes; remove from heat.
Use a slotted spoon to transfer half of the tomatillos and chiles to a blender. Add 1 C of the cooking liquid. Carefully puree on low speed. Pour into a saucepan.
Add the remaining 1 t salt, the bouillion paste, honey and olive oil. Simmer for 1 minute. Taste and adjust seasoning, if necessary. Yields about 1 quart.
For the enchiladas: Heat l/2 T of the oil in wide skillet and working with 1 or 2 at a time, soften the tortillas in it, turning once. They need only about 20 seconds on each side. You want them to soften and become lightly sealed. Stack them as you finish the softening step. Add more oil to the skillet as needed.
Use the 1 t oil to coat a baking dish. (I use a Mexican 12 x 11 l/2 inch dish). Spread 1 C of the green sauce over the bottom of the dish. Moisten the shredded chicken with 3/4 C of the green sauce. For each enchilada, spoon some of the chicken mixture down the center of a torfillas. Roll up and place seam-side down in the baking dish.
When all the enchiladas are in the dish, spread 1 T of the crema over each. Pour 2 C of the green sauce over the enchiladas and then sprinkle the grated cheese over all. Drizzle the remaining crema over the top.
Bake in a pre-heated 375 degree oven for 12 to l5 minutes, until heated through and bubbly. Pass the remaining salsa verde at the table Yields 10 enchiladas.
Referrals to family and friends are very much appreciated! I was honored as "top producing independent agent" for my agency for June, July and August, 2006. You helped make that possible! Thanks for your continued support.
Dr. Patty Calvert, CTA
Luxury Travel Consultant
Century Travel, a Virtuoso Full Service Agency
Certified Cruise Counselor, Independent Travel Planning, Escorted Tours
Specializing in Europe, Hawaii, Canada, Alaska, Disney, Caribbean, South America, Africa
and Unique Travel for Women
901 748 2966
cell 901 485 1162
pattyc3224@aol.com
fax 90l 748 2967
toll-free 800 313 0930
Office in Memphis at TPC:
3323 Windermere Lane
Memphis, TN 38125
Atlanta office:
100 Glenridge Parkway N.E.# 125
Atlanta, GA 30342
800 533 6336 toll free
404 478 8888
Backup when I'm traveling is Heidi at Century Travel.
Why Should You Use a Virtuoso travel specialist?
Because I offer insider connections and industry expertise - along with the guidance and know-how you require to make educated travel choices. You see, I'm a member of the most prestigious and established travel network in the world, Virtuoso. So when you travel, you can do so with confidence - secure in the knowledge that you'll get more, simply by booking through me. The world awaits. It would be a privilege to help take you there.
We had a day of shopping from 10 am to 7 PM one full day finalized by a visit to a gorgeous Houston-owned new home high above San Miguel where over 3,000 Americans are building homes (palaces). The women from Houston and their Houseman, Frederick, were expecting us and gave us a personal tour of the 3 story mansion. Gorgeous. And how nice to be in a personal home for a gathering. We could see the whole city of San Miguel and the flickering lights and church bells from the balcony of this lovely home. Magical.
Archie Dean, author of the Insider's Guide to San Miguel, joined us for book-signing and breakfast one morning at the CASA. He is a delight and such a help to me planning and finding the best venues for our group.
Two of the best artisans in San Miguel welcomed us to their home and factory. I must say our group improved the economy of Mexico on this trip! We found gorgeous jewelry crafted by a gemologist, Bill Harris, and a porcelain maker, Dan Ferguson, who has now become well known enough to be commissioned by Cirque de Soleil for thier porcelain pieces of the characters in their productions. He is an up and coming star and along with his wife, Nisha, hosted our visit explaining to all of us the 6 firing process of their fine porcelain that Nisha hand-paints personally.
We found the newest pottery "outlet" where the prices are phenomenal and the shipping l/2 the cost of others. Well, we bought many pieces and one of our guests customized a complete set of dinnerware they will make for her and ship to Memphis. I can't wait to see it, as the guest requested her own wonderful ideas be fabricated. So nice.
We had a walking tour of San Miguel and our volunteer guide was a delightful, well-informed , so enamoured with San Miguel's history. Proceeds from this tour to to the medical care of poor Mexican children. We went to a Ranch, Patsy's Place, outside of town a ways for a cooking experience in Patsy's kitchen. Stuffed peppers, guacamole, rice and a delicious flan we all helped prepare. Sazon has re-opened in town and is now owned by Mandarin Oriental, so we'll go there next year. It is a beautiful kitchen designed for classes with mirrors, slick appliances and wonderful chefs. We are forever tweeking this trip.
We had lunch at Fabrica de Aurora and visited their 60 shops. And, we just walked the streets which are like spokes from the Jardin in town, with little finds everywhere. The Mercado is permanent in San Miguel where bargains in pierced tin, bags, baskets, silver, etc. abound.
And we had one full FREE day to explore personally on our own.
We'll go back next year. I have requested back-to-back dates to insure we have room for everyone.. I have attached this year's plan for San Miguel just in case you would like to read further about this special place.
Wouldn't it be nice to take Southwind Garden Club to San Miguel. We would all enjoy the gardens and home tours there and have a chance for closeness rarely available. Or, if you would like, I can customize this trip for your family and friends.
Much love,Patty
Jacqueline Higuera McMahan writes that for 37 years she remembered this dish which she had on her honeymoon at a house that belonged to Martha Hyder in San Miguel de Allende.
She returned to San Miguel and asked Marta, the cook who is still cooking, for this recipe. Here it is for you! Love, patty
The Chicken
3 chicken half-breasts with bone and skin
1/4 white onion
1 garlic clove
1 quart chicken broth
salsa verde
2 pouonds tomatillos, (about 20)
2 to 3 serrano chiles
4 cups water
2 t salt
1/2 C roughly chopped white onion
1 garlic clove
1/2 C cilantro leaves
1 t chicken boullion paste (Superior Touch)
1 t honey
1 T olive oil
Enchiladas
2 T plus 1 t canola oil
10 large corn tortillas
3/4 C thick crema Mexicana (Cacique brand)
2 l/2 C grated manchego or MonterreJack Cheese.
Instructions:
The filling: Rinse chicken and put in a 4 quart saucepan with onion quarter and garlic. Add broth to saucepan. If it does not completely cover chicken, add water. Bring to a summer, reduce heat and simmer for 30 minutes. Remove from heat and let chicken cool in broth for 20 minutes. Remove chicken from broth and when cool enough to handle, shred it. Discard bones and skin. Set aside. (The cooking broth may be used in any recipe calling for chicken broth)
The green sauce. If tomatillos have very dry husks, you may have to soak them in a warm water for 10 minutes. Peel off husks and wipe tomatillos with paper towels to remove any sticky residue. Combine tomatillos and chiles in a saucepan; add the water and 1 t of the salt. Bring to a simmer and cook for 4 minutes; remove from heat.
Use a slotted spoon to transfer half of the tomatillos and chiles to a blender. Add 1 C of the cooking liquid. Carefully puree on low speed. Pour into a saucepan.
Add the remaining 1 t salt, the bouillion paste, honey and olive oil. Simmer for 1 minute. Taste and adjust seasoning, if necessary. Yields about 1 quart.
For the enchiladas: Heat l/2 T of the oil in wide skillet and working with 1 or 2 at a time, soften the tortillas in it, turning once. They need only about 20 seconds on each side. You want them to soften and become lightly sealed. Stack them as you finish the softening step. Add more oil to the skillet as needed.
Use the 1 t oil to coat a baking dish. (I use a Mexican 12 x 11 l/2 inch dish). Spread 1 C of the green sauce over the bottom of the dish. Moisten the shredded chicken with 3/4 C of the green sauce. For each enchilada, spoon some of the chicken mixture down the center of a torfillas. Roll up and place seam-side down in the baking dish.
When all the enchiladas are in the dish, spread 1 T of the crema over each. Pour 2 C of the green sauce over the enchiladas and then sprinkle the grated cheese over all. Drizzle the remaining crema over the top.
Bake in a pre-heated 375 degree oven for 12 to l5 minutes, until heated through and bubbly. Pass the remaining salsa verde at the table Yields 10 enchiladas.
Referrals to family and friends are very much appreciated! I was honored as "top producing independent agent" for my agency for June, July and August, 2006. You helped make that possible! Thanks for your continued support.
Dr. Patty Calvert, CTA
Luxury Travel Consultant
Century Travel, a Virtuoso Full Service Agency
Certified Cruise Counselor, Independent Travel Planning, Escorted Tours
Specializing in Europe, Hawaii, Canada, Alaska, Disney, Caribbean, South America, Africa
and Unique Travel for Women
901 748 2966
cell 901 485 1162
pattyc3224@aol.com
fax 90l 748 2967
toll-free 800 313 0930
Office in Memphis at TPC:
3323 Windermere Lane
Memphis, TN 38125
Atlanta office:
100 Glenridge Parkway N.E.# 125
Atlanta, GA 30342
800 533 6336 toll free
404 478 8888
Backup when I'm traveling is Heidi at Century Travel.
Why Should You Use a Virtuoso travel specialist?
Because I offer insider connections and industry expertise - along with the guidance and know-how you require to make educated travel choices. You see, I'm a member of the most prestigious and established travel network in the world, Virtuoso. So when you travel, you can do so with confidence - secure in the knowledge that you'll get more, simply by booking through me. The world awaits. It would be a privilege to help take you there.
posted by Patty's Getaways at 4:23 PM
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