at Yeikame 
Tu-tu-tu kitchenware cottage @ facebook
Here we take TIME and make SPACE for longer posts than Tu-tu-tu kitchenware cottage facebook. Here we COOK and TELL, we RANT and RAVE, we may even SPILL the SECRET SAUCE. From Mexico we explore the authentic and exotic. In our Nye Beach kitchen we cook and share to encourage your culinary aspirations and adventures. We talk cooking, we walk cooking. We photograph our finds and our creations and we share our oral gratifications with you.
Jody and mar love to cook.We cook and share from this well-seasoned kitchen, only a few steps from tu-tu-tu, our little kitchen shop. Friend us on facebook to see what we're cooking!
Monday, January 28, 2013
cocina Yeikame
We are impressed with each visit. When we sit in the inner courtyard we walk right through the kitchen. This photo was taken at the END of a 12 hour shift. It is definitely a "clean as you go" operation.
Tu-tu-tu kitchenware cottage @ facebook
Yeikame es Chido
the most traditional and the hippest kitchen in town
Tu-tu-tu kitchenware cottage @ facebook
Saturday, January 26, 2013
Ally sautes papas in French steel with Spanish olive oil in Mexico
Ally is sixteen, and proved to be quite the cook, even making mole chicken for the group!
Tu-tu-tu kitchenware cottage @ facebook
Friday, January 25, 2013
over leveraged produce truck
this truck is parked right on the corner of the plaza
Tu-tu-tu kitchenware cottage @ facebook
Spanish style fajitas in French black steel in Mexico
Yes we brought a French saute pan to Mexico. The Mexican steel comals are about the same weight steel, but lacking sides and a manageable handle.
Tu-tu-tu kitchenware cottage @ facebook
Sunday, January 20, 2013
Post - Chuleta Bliss
Take me home so I can lay down and fall asleep please!
Tu-tu-tu kitchenware cottage @ facebook
Chuleta en chipotle
Jodys' choice for a siesta producing feast. The beans are rich and lardy, while the rice goes ignored in favor of a basket of steaming hand made tortillas.
Tu-tu-tu kitchenware cottage @ facebook
Chuleta en salsa de chipotle y cerdo adobada
Although the two pork dishes may look alike at first glance, the chuleta (smoked pork chops) in chipotle was hot with smoky complexity, and the barbequed pork (adobada) in tomato sauce was sweet and mellow. The sauces, although both oranged-up with annato, were distinctively different. 
Tu-tu-tu kitchenware cottage @ facebook
Comedor Ophelia restaurant familiar
For real comfort food we come to the "red and white" (its color scheme). The guisados (stews) are the real attraction, with 6 or 8 daily specials. 
Tu-tu-tu kitchenware cottage @ facebook
Saturday, January 19, 2013
Chile Relleno at Antonias
Just cheese please (solo queso por favor). The sauce is tomato rich and mild. The heat of the chile will vary but is clearly the dominant "spicy" note. Rarely was the knife required, as the chile was easily cut by the edge of the fork.
Tu-tu-tu kitchenware cottage @ facebook
Antonia en su cocina
Antonia makes great tamales and pozole, and she is a family favorite because she has kid friendly dishes like enchiladas and tostadas vegetarianas. But her specialty of the house is chiles rellenos, and it's what we go for. 
Tu-tu-tu kitchenware cottage @ facebook
Antonias garden restaurant
Antonia prepares mellow Mexican cena (supper) 6 evenings a week. She offers a diverse selection of traditional dishes in an inviting garden atmosphere.
Tu-tu-tu kitchenware cottage @ facebook
Friday, January 18, 2013
Simon and Jody cooking together
Having both Rich and Simon under the same roof has been fun. Oh-- the stories that are told!
Tu-tu-tu kitchenware cottage @ facebook
garlic shrimp with veggies and fruit salsa
Somebody bought a kilo for 3 people. We nearly ate them all.
Tu-tu-tu kitchenware cottage @ facebook
Erin earns her keep
"What vacation ? As soon as I got here they put me to work!" 
Jody's "juice-O-mat" (Rival-circa 1955)
The cutting board was purchased by Rich 15 years ago, and it's still every-ones favorite. A few days ago Rich went for a bike ride and came home with 17 kilos (38 pounds) of juicy Valencia oranges, at their peak in the winter months. 
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Sunday, January 13, 2013
Fifty Kilometer Produce
Most of the fresh produce comes from the rich "twin river valley" of the Ameca and the Mascota, which cut through the Sierra Madre northeast of Bahia Banderas. This broad fertile valley also sends produce to Guadalajara, with over ten million souls, about 4 hours away. 
Tu-tu-tu kitchenware cottage @ facebook
Fresh Produce Without Refrigeration
For years, Don Ruperto would drive to Tepic in the middle of the night to be at the mercado by 4 am. The drive is 1 1/2 hours on dangerous mountain roads. Every night. So he could have the best and freshest produce at his market each morning. Now there are 3 or 4 good produce stores and several produce trucks that cruise the neighborhoods with their loudspeakers blaring.
The one store that had refrigeration had the worst produce in town, and eventually switched to the fresh-in-the-shade approach as well. As long as they can get resupplied daily, they only need to have a small quantity on hand.
Tu-tu-tu kitchenware cottage @ facebook
Papaya and Shimp Salad With YUM!
The picture on the Yum powder package shows cashews. We rode our bikes all over town and found lots of pecans and almonds, but no cashews. So we settled for peanuts, which were good enough for us!
Tu-tu-tu kitchenware cottage @ facebook
Semi-green Papaya Salad with Shrimps
Papaya, sweet red pepper, firm avocado, scallion, red onion, jicama, cilantro, and chilled shrimps with Yum dressing from Thailand (sugar, salt, fish sauce powder, tamarind powder, lime juice powder, chile, and garlic powder). And a little fresh lime juice. We bring several Thai seasonings, and rice noodles and tamarind paste, along with Vietnamese spring roll wraps and Japanese sushi nori are available to help keep the Asian/Mexican fusion flowing.. The fresh produce selection is local, and although not certified organic, is very high quality mostly field run.
Tu-tu-tu kitchenware cottage @ facebook
Papaya Perfecto
It is difficult to find a green papaya, as we are right in the middle of papaya heaven. But I brought some YUM powder from Mais Asian market and I wanted to make a green papaya salad. When I spied a box of "less ripe" papayas behind these, the store owner tried to disuade me from buying one.
Tu-tu-tu kitchenware cottage @ facebook
Friday, January 11, 2013
Jody Looks for Available Seating
The blue bike is a statement in both kitchen design and menu simplicity. This year a small griddle has been added to allow for tacos dorados (crisp fried).
Birria de Res with cabbage, onion, and cilantro
Ready for hot sauce and slurping!
Tu-tu-tu kitchenware cottage @ facebook
Where's the Beef? Aqui en los Tacos!
A small plate with two generous servings of birria de res, ready for topping.
Tu-tu-tu kitchenware cottage @ facebook
Headless chef selects stewed beef chunks
Steaming chunks of simmering seasoned beef are cleavered into bite size pieces. Layers of fat and gristle are evident before, with a few swift strokes, she has chopped, discarded bits, and mixed ready for taco filling. If you are not Mexican, she may ask if you want broth. Otherwise, it is normal to ladle broth over the meat, making a flavorfull but soggy taco.
Tu-tu-tu kitchenware cottage @ facebook
Pedal Powered Pleasuremobile
A favorite cart for birria de res (beef pot roast) tacos. The stand griddle behind the tongs and bicycle seat is new this year. The cart and its' mother/daughter team make a rich and satisfying taco directly across the street from a tortilleria, where mom buys a half kilo of fresh hot (machine made) tortillas every 20 - 30 minutes. A single burner is going all the time, and the pot roast continues to simmer all morning long.
Headless girl making hand crafted tortillas at El Bicho (the bug) palapa restaurant
Mainly as a courtesy but also to avoid the dreaded picasa face thingy, I try to focus on the food. Here the even cooking of the tortillas is being controlled in part by a skinny roll of masa flour around the perimeter of the griddle. The upturned edge will be cooler than the rest, allowing for a tongs-free fingertip flip or repositioning. This busy open air restaurant is a favorite night (this photo) and day (when it is a completely different restaurant). The cook is plating up a taco "adobado" or barbeque pork. A wide selection of fresh and cooked homemade salsas are available to top up the taco.
Tu-tu-tu kitchenware cottage @ facebook
Epiphany celebrating the visitation of the Magi
"Kings bread' on the right, with crusty european style loaves on a card table on the street
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Sunday, January 6, 2013
Catch of the Day
Whether off the boat at the beach, or 20 minutes later at the fish peddlers, you genarally have a choice of local wild caught shrimp, dorado (mahi-mahi) fillets, whole huachinango (red snapper), pargo ( grouper), and in the bags spiny lobster.
Tu-tu-tu kitchenware cottage @ facebook
Natys' breakfast tacos
Natalia makes casera style tacos every morning under the avocado trees on calle Delfin. There are usually 6 to 8 fillings (sometimes as many as 12), like pork shoulder with squash on a onion/tomato sauce, or chicken in mole sauce, or eggs with green chile strips, or sliced beefsteak in red chile sauce, or vegetarian potato/tomato/squash and chiles, or smoked marlin with veggies, on and on and on. Her home and spotless kitchen is directly behind her. Here Jody shares an after surf smile as she loads her plate, which she will walk down the block to a bench where she can enjoy her breakfast without missing any of the surfing action. 
Tu-tu-tu kitchenware cottage @ facebook
Friday, January 4, 2013
Casita Azulejos cocina
This small kitchen has served a lot of friends and family over the years from 1996 to 2004. One year there were 13 of us in the house (and camping on the terrace and patio), most of whom were talented young people working in the restaurant world. We got out of the way and let the kids rock!!
Tu-tu-tu kitchenware cottage @ facebook
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