La Villa Bonita Mexican Culinary Vacation http://www.lavillabonita.com/2011 Mexican Culinary Vacation Packages in Tepoztlan, Morelos, Mexico with Chef Ana Garcia Fri, 11 May 2012 17:48:32 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 >Remembering a Good Friend http://www.lavillabonita.com/2011/remembering-a-good-friend/ http://www.lavillabonita.com/2011/remembering-a-good-friend/#comments Mon, 23 May 2011 16:55:00 +0000 robb http://www.lavillabonita.com/2011/remembering-a-good-friend/ Chuy with Agustin I don’t ever think I would consider myself a “pet person.”  When Robb asked me to accept this rolly-polly big ball of a puppy after the return from our honeymoon almost 13 years ago,  I couldn’t help but say yes.  Robb made the classic pitch that ever “kid” makes to his ...]]> >
Chuy with Agustin

I don’t ever think I would consider myself a “pet person.”  When Robb asked me to accept this rolly-polly big ball of a puppy after the return from our honeymoon almost 13 years ago,  I couldn’t help but say yes.  Robb made the classic pitch that ever “kid” makes to his parents from age 5 and up — “I will take care of him and feed him and he will be the best dog ever.” 

Chuy was really our first child.  He was a great dog and I grew to love him.  Chuy moved with us from Tampico to Cuernavaca, and finally to Tepoztlan.  I still remember in Tampico when Robb would take him to the golf course as he had trained Chuy to look for balls.  Of course, he also enjoyed finding other people’s balls which some people didn’t appreciate as well as chasing ducks but he did his job very well.  He would actually jump and bark towards the television screen when golf was on to try and find the ball.

As well, I recall how protective he was of children.  When Matias was young and learning how to swim, Chuy would jump into the pool and swim circles around him until Matias grabbed his tail.  Chuy would then pull him out.  He never was very comfortable with small children in the pool and would not relax until they were safe.

As many of our guests know at La Villa Bonita, Chuy was the first to greet you upon arrival.  He made lots of friends with our guests.  Chuy was with us on the first day that we opened and was a true part of our family. 

Chuy passed away this Saturday at almost 13 years of age.  He had recently been diagnosed with a couple of serious and inoperable conditions and things deteriorated rapidly from there.  This Saturday when the boys went to play baseball in Mexico City, I noted that he was not doing well.  I called Robb and informed him.  Robb said they would come home as fast as they could. 

When Robb arrived Chuy was not doing well.  He was still responsive but lying on the floor in the house.  Robb called the vet to put him to sleep as he didn’t want him to suffer.  The boys were very afraid and upset but Robb cleaned up Chuy so that they could stay with him for a while and say goodbye.  Chuy tried to get up but couldn’t.  After they said  their goodbye and hugged him, Robb felt that the boys should go over to the neighbors before the vet arrived, but Matias insisted on staying and stroked his head, telling him that he was a good dog and that we loved him very much.  Matias was very brave and comforted him until he passed away 20 minutes later.  By the time the vet arrived, he had left us.

I know that sometimes pet owners project their human emotions to their pets but I truly believe that Chuy stayed around just long enough to say goodbye to Robb and the kids.  It was just his character – faithful until the end.

We all will miss you, Chuy. 

]]> http://www.lavillabonita.com/2011/remembering-a-good-friend/feed/ 4 The “Commonality” of Food http://www.lavillabonita.com/2011/the-commonality-of-food/ http://www.lavillabonita.com/2011/the-commonality-of-food/#comments Tue, 11 Jan 2011 16:14:54 +0000 admin http://www.lavillabonita.com/2011/?p=164 Many people ask me, how is it that your guests seem to get along so well when they come from all different walks of life, different ages, different places?  I have to tell you that I have been offering my culinary vacation packages for over ten years and it is amazing and very gratifying to watch every week how my guests come together and become friends.

The holidays for us are always busy with guests, and of course . . .the holidays!.  This year was no exception.  We had guests from Virginia, New York, Florida, Michigan, Texas, Chicago, Los Angeles, and even Tabasco, Mexico and Australia.  This year we had women traveling by themselves, friends traveling together, families with adult children and their spouses, a family of three generations – grandmother, mother and 2 year old granddaughter, and couples.  The amazing thing is people who perhaps under different circumstances would not have a reason to say “hello” on the street, become such great friends so quickly making their first mole at La Villa Bonita at what is supposed to be such a hectic and stressful time during the holidays.

I attribute it to the “commonality” of food and the culture that goes along with it.  If you enjoy good food, like to travel, and are open to appreciate another culture, you have so much in common with other people who on the surface seem so different.  In this day and age, we tend to compartmentalize and categorize everyone.  Society gives you a label and you are supposed to act in accord when in reality there are so many other areas of common ground that people of different walks of life share.

When you come to La Villa Bonita, you have made a conscious decision to not “veg on the beach” during your vacations.  You appreciate learning about another culture and are open to try new things.  You are a “learned” person — not necessarily with titles or degrees — but  with a thirst for knowledge and new experiences.  And, of course, you must love food.  If you have all of those qualities, you are very likely to enjoy this type of vacation at La Villa Bonita and have lots of things in common with our guests.  But there is no template for who our “normal” guest is with respect to age, race, sex, or nationality.

I have to admit that I was very pleased this year because it was such a great cross-section of all the guests of different walks of life that come together making their first tortilla from scratch.  It makes my job so much fun to see how people of such seemingly diverse paths converge and enjoy themselves.

Peace, love and good food,
Chef Ana

]]> http://www.lavillabonita.com/2011/the-commonality-of-food/feed/ 2 >The "Commonality" of Food http://www.lavillabonita.com/2011/the-commonality-of-food-2/ http://www.lavillabonita.com/2011/the-commonality-of-food-2/#comments Tue, 11 Jan 2011 15:54:00 +0000 robb http://www.lavillabonita.com/2011/the-commonality-of-food-2/ Many people ask me, how is it that your guests seem to get along so well when they come from all different walks of life, different ages, different places?  I have to tell you that I have been offering my culinary vacation packages for over ten years and it is amazing and very gratifying ...]]> >

Many people ask me, how is it that your guests seem to get along so well when they come from all different walks of life, different ages, different places?  I have to tell you that I have been offering my culinary vacation packages for over ten years and it is amazing and very gratifying to watch every week how my guests come together and become friends.

The holidays for us are always busy with guests, and of course . . .the holidays!.  This year was no exception.  We had guests from Virginia, New York, Florida, Michigan, Texas, Chicago, Los Angeles, and even Tabasco, Mexico and Australia.  This year we had women traveling by themselves, friends traveling together, families with adult children and their spouses, a family of three generations – grandmother, mother and 2 year old granddaughter, and couples.  The amazing thing is people who perhaps under different circumstances would not have a reason to say “hello” on the street, become such great friends so quickly making their first mole at La Villa Bonita at what is supposed to be such a hectic and stressful time during the holidays.

I attribute it to the “commonality” of food and the culture that goes along with it.  If you enjoy good food, like to travel, and are open to appreciate another culture, you have so much in common with other people who on the surface seem so different.  In this day and age, we tend to compartmentalize and categorize everyone.  Society gives you a label and you are supposed to act in accord when in reality there are so many other areas of common ground that people of different walks of life share.

When you come to La Villa Bonita, you have made a conscious decision to not “veg on the beach” during your vacations.  You appreciate learning about another culture and are open to try new things.  You are a “learned” person — not necessarily with titles or degrees — but  with a thirst for knowledge and new experiences.  And, of course, you must love food.  If you have all of those qualities, you are very likely to enjoy this type of vacation at La Villa Bonita and have lots of things in common with our guests.  But there is no template for who our “normal” guest is with respect to age, race, sex, or nationality.

I have to admit that I was very pleased this year because it was such a great cross-section of all the guests of different walks of life that come together making their first tortilla from scratch.  It makes my job so much fun to see how people of such seemingly diverse paths converge and enjoy themselves.

Peace, love and good food,
Chef Ana

]]> http://www.lavillabonita.com/2011/the-commonality-of-food-2/feed/ 0 >Dia de los Muertos Week, Oct. 31-Nov. 6 http://www.lavillabonita.com/2011/dia-de-los-muertos-week-oct-31-nov-6-2/ http://www.lavillabonita.com/2011/dia-de-los-muertos-week-oct-31-nov-6-2/#comments Tue, 21 Sep 2010 18:03:00 +0000 robb http://www.lavillabonita.com/2011/dia-de-los-muertos-week-oct-31-nov-6-2/ My Favorite Week is Coming Up – Dia de los Muertos Dia de los Muertos week is traditionally our most popular week of the year – even in front of our popular Christmas Week.  It is a time of year that you really get to see and do some great things that we do ...]]> >
My Favorite Week is Coming Up – Dia de los Muertos

Dia de los Muertos week is traditionally our most popular week of the year – even in front of our popular Christmas Week.  It is a time of year that you really get to see and do some great things that we do not normally do.  First, you get to make Pan de Muertos with the master baker of Tepoztlan.  He still uses a wood-fired stove that creates some of the most delicious artisan pastry you have every tried.  As well, we will create our own altar and the neighbors with their little children come and view it.  This week as well, we will make traditional dishes for Tepoztlan during Muertos in our open-air kitchen.  Our excursion are a bit different as we visit villages nearby to see how the cemeteries are decorated with an incredible variety of flowers.  If you are a true foodie and would like to participate in a unique cultural experience, you cannot miss Dia de los Muertos week.  We have only a few rooms left and would love to have you join us at La Villa Bonita.

Peace, love, and good food!

Chef Ana

]]> http://www.lavillabonita.com/2011/dia-de-los-muertos-week-oct-31-nov-6-2/feed/ 1 Dia de los Muertos Week, Oct. 31-Nov. 6 http://www.lavillabonita.com/2011/dia-de-los-muertos-week-oct-31-nov-6/ http://www.lavillabonita.com/2011/dia-de-los-muertos-week-oct-31-nov-6/#comments Tue, 21 Sep 2010 16:23:04 +0000 admin http://www.lavillabonita.com/2011/?p=171 Dia de los Muertos

My Favorite Week is Coming Up – Dia de los Muertos

Dia de los Muertos week is traditionally our most popular week of the year – even in front of our popular Christmas Week.  It is a time of year that you really get to see and do some great things that we do not normally do.  First, you get to make Pan de Muertos with the master baker of Tepoztlan.  He still uses a wood-fired stove that creates some of the most delicious artisan pastry you have every tried.  As well, we will create our own altar and the neighbors with their little children come and view it.  This week as well, we will make traditional dishes for Tepoztlan during Muertos in our open-air kitchen.  Our excursion are a bit different as we visit villages nearby to see how the cemeteries are decorated with an incredible variety of flowers.  If you are a true foodie and would like to participate in a unique cultural experience, you cannot miss Dia de los Muertos week.  We have only a few rooms left and would love to have you join us at La Villa Bonita.

Peace, love, and good food!

Chef Ana

]]> http://www.lavillabonita.com/2011/dia-de-los-muertos-week-oct-31-nov-6/feed/ 0 >Spice up your Superbowl TV Tour of California Feb. 4-6 http://www.lavillabonita.com/2011/spice-up-your-superbowl-tv-tour-of-california-feb-4-6-2/ http://www.lavillabonita.com/2011/spice-up-your-superbowl-tv-tour-of-california-feb-4-6-2/#comments Thu, 21 Jan 2010 21:01:00 +0000 robb http://www.lavillabonita.com/2011/spice-up-your-superbowl-tv-tour-of-california-feb-4-6-2/ I have to admit.  I enjoy the live television appearances.  They are fun and unpredictable.  The backstage is always busy with stars, production staff, and on-air people running around.  The first time I appeared on KTLA, there was a big breaking news story (a shooting in a synagogue) that took control of the show ...]]> >
I have to admit.  I enjoy the live television appearances.  They are fun and unpredictable.  The backstage is always busy with stars, production staff, and on-air people running around.  The first time I appeared on KTLA, there was a big breaking news story (a shooting in a synagogue) that took control of the show with live reports from the scene.  I was up and down all morning getting ready for a teaser for the segment.  The LA mayor made a late press conference that caused my segment to be bumped.  I thought Robb was going to die.  Poor guy, he collectively takes on all our stress.  We had a plane to catch at 1 so we filmed a segment as if I were in the studio the following day.   After such a crazy morning, it is hard to snap to attention after 4 hours but within the first few seconds I caught my second wind.  Live TV is fun.
KTLA asked me to come back to do a segment on the Posadas which we did in December.  This time I knew what to expect and came prepared.  The environment in the studio is hectic but informal at the same time.  As I was setting up my display, a guy with sunglasses and a leather jacket asked me what I was doing.  I have to admit in that moment I had no idea who he was but we exchanged pleasantries and I proceeded answer his questions about the Posadas and La Villa Bonita.  I was told later by Robb that this was Kevin Cronin of REO Speedwagon who was promoting his new Christmas album.  They were backstage warming up with their guitars.  I have to admit, I can be a little clueless about US pop references but my husband serenaded me with his a capella version of “I Can’t Stop This Feelin’ Anymore” and I figured it out.  Just then a swarm of people came in on their way to the studio and in the middle was James Cameron.  Yes, Robb had to tell me who this was as well, but that is what makes him such a good partner, trip planner, executive assistant, sleazy agent, and “chief bottle washer” (American sayings are such fun! Really, bottle washing?) .  James Cameron gave his interview and left with his herd of suited people with clipboards.  Robb tried to pitch him on the idea that the “Ana Garcia” avatar would have been a great addition (this part is not true).  If have to admit, the craziness of this environment is fun.
This time around we are doing a real California tour with Los Angeles, San Francisco, and San Diego.  Everyone does somewhat Mexican-inspired super bowl dishes so I thought it would be a good idea to offer a segment on authentic Mexican dishes for your Superbowl party.  With a wide array of IMUSA products, I will make a fabulous Guacamole Chinelo with fruit, home made totopos, a black bean, chipotle and chorizo dip, golden taquitos filled with potato and parsley, micheladas with Modelo Especial, and a drunken salsa.  Click for all the Spice up your Superbowl Recipes.
If you are not in one of these cities, you can still watch the show online either with a live feed as is the case with the San Francisco show at 3 PST on there website or you can watch a pre-recorded stream from the same site.  Here is the schedule for the appearances:
  1. February 4th, KTLA’s Morning News at 9. Two Hall-Of-Fame Football Players are supposed to help me here during the segment.  Robb will once again have to give me context as to who they are and I am not even sure that will help.  It has not been confirmed yet if they will be donning those “stretchy pants” that football players like so much.
  2. February 5th, ABC7 The View from the Bay in San Francisco (3:00 pm PST).  This show is going to be a lot of fun because it has a live audience.  The show is hosted by Spencer Christian of “Good Morning America” fame and Janelle Wang.  Thanks to Betsy Cordes for the introduction here!  Wish I could stay longer in San Francisco because I love the food scene there but we are off to San Diego right after the show.  By the way, if you want to be a part of the live audience you can do so by calling (415)-954-7733.
  3. February 6th, KUSI’s Good Morning San Diego (9:00 am PST).  Sorry Chargers fans.  We were hoping that they would have advanced farther.  Better luck next year.  I will still try to give you a tasty super bowl party with these dishes.
So, I hope you watch the segments or better yet if you can be in the audience for the View from the Bay that would be great.  You can heckle me . . . Okay.  No, don’t heckle me.
Peace, Love and Good Food
Ana Garcia
]]> http://www.lavillabonita.com/2011/spice-up-your-superbowl-tv-tour-of-california-feb-4-6-2/feed/ 1 Spice up your Superbowl TV Tour of California Feb. 4-6 (includes video) http://www.lavillabonita.com/2011/spice-up-your-superbowl-tv-tour-of-california-feb-4-6/ http://www.lavillabonita.com/2011/spice-up-your-superbowl-tv-tour-of-california-feb-4-6/#comments Thu, 21 Jan 2010 16:28:55 +0000 admin http://www.lavillabonita.com/2011/?p=176 I have to admit.  I enjoy the live television appearances.  They are fun and unpredictable.  The backstage is always busy with stars, production staff, and on-air people running around.  The first time I appeared on KTLA, there was a big breaking news story (a shooting in a synagogue) that took control of the show with live reports from the scene.  I was up and down all morning getting ready for a teaser for the segment.  The LA mayor made a late press conference that caused my segment to be bumped.  I thought Robb was going to die.  Poor guy, he collectively takes on all our stress.  We had a plane to catch at 1 so we filmed a segment as if I were in the studio the following day.   After such a crazy morning, it is hard to snap to attention after 4 hours but within the first few seconds I caught my second wind.  Live TV is fun.

KTLA asked me to come back to do a segment on the Posadas which we did in December.  This time I knew what to expect and came prepared.  The environment in the studio is hectic but informal at the same time.  As I was setting up my display, a guy with sunglasses and a leather jacket asked me what I was doing.  I have to admit in that moment I had no idea who he was but we exchanged pleasantries and I proceeded answer his questions about the Posadas and La Villa Bonita.  I was told later by Robb that this was Kevin Cronin of REO Speedwagon who was promoting his new Christmas album.  They were backstage warming up with their guitars.  I have to admit, I can be a little clueless about US pop references but my husband serenaded me with his a capella version of “I Can’t Stop This Feelin’ Anymore” and I figured it out.  Just then a swarm of people came in on their way to the studio and in the middle was James Cameron.  Yes, Robb had to tell me who this was as well, but that is what makes him such a good partner, trip planner, executive assistant, sleazy agent, and “chief bottle washer” (American sayings are such fun! Really, bottle washing?) .  James Cameron gave his interview and left with his herd of suited people with clipboards.  Robb tried to pitch him on the idea that the “Ana Garcia” avatar would have been a great addition (this part is not true).  If have to admit, the craziness of this environment is fun.

This time around we are doing a real California tour with Los Angeles, San Francisco, and San Diego.  Everyone does somewhat Mexican-inspired super bowl dishes so I thought it would be a good idea to offer a segment on authentic Mexican dishes for your Superbowl party.  With a wide array of IMUSA products, I will make a fabulous Guacamole Chinelo with fruit, home made totopos, a black bean, chipotle and chorizo dip, golden taquitos filled with potato and parsley, micheladas with Modelo Especial, and a drunken salsa.  Click for all theSpice up your Superbowl Recipes.

If you are not in one of these cities, you can still watch the show online either with a live feed as is the case with the San Francisco show at 3 PST on there website or you can watch a pre-recorded stream from the same site.  Here is the schedule for the appearances:

  1. February 4th, KTLA’s Morning News at 9. Two Hall-Of-Fame Football Players are supposed to help me here during the segment.  Robb will once again have to give me context as to who they are and I am not even sure that will help.  It has not been confirmed yet if they will be donning those “stretchy pants” that football players like so much.
  2. February 5th, ABC7 The View from the Bay in San Francisco (3:00 pm PST).  This show is going to be a lot of fun because it has a live audience.  The show is hosted by Spencer Christian of “Good Morning America” fame and Janelle Wang.  Thanks to Betsy Cordes for the introduction here!  Wish I could stay longer in San Francisco because I love the food scene there but we are off to San Diego right after the show.  By the way, if you want to be a part of the live audience you can do so by calling (415)-954-7733.
  3. February 6th, KUSI’s Good Morning San Diego (9:00 am PST).  Sorry Chargers fans.  We were hoping that they would have advanced farther.  Better luck next year.  I will still try to give you a tasty super bowl party with these dishes.

So, I hope you watch the segments or better yet if you can be in the audience for the View from the Bay that would be great.  You can heckle me . . . Okay,  no, don’t heckle me.

Peace, Love and Good Food
Ana Garcia

VIDEO

Click here to view the embedded video.

Click here to view the embedded video.

Click here to view the embedded video.

]]> http://www.lavillabonita.com/2011/spice-up-your-superbowl-tv-tour-of-california-feb-4-6/feed/ 0 >Christmas Tree Tradition in Tres Marias http://www.lavillabonita.com/2011/christmas-tree-tradition-in-tres-marias/ http://www.lavillabonita.com/2011/christmas-tree-tradition-in-tres-marias/#comments Sat, 26 Dec 2009 15:38:00 +0000 robb http://www.lavillabonita.com/2011/christmas-tree-tradition-in-tres-marias/ I have never been a big fan of the Christmas tree. Don’t get me wrong, I love Christmas and decorating my house fully for the season, but the tree has never been high on my list. I don’t like the fake trees and I feel bad about buying a real tree that has been ...]]> >
I have never been a big fan of the Christmas tree. Don’t get me wrong, I love Christmas and decorating my house fully for the season, but the tree has never been high on my list. I don’t like the fake trees and I feel bad about buying a real tree that has been trucked in from who-knows-where. My husband convinced me that there were local trees that you cut yourself that support some worthy rural areas that are trying to create sustainable businesses that are good for the environment. I also have two young boys and would like to create a tradition with them of going to get the tree and decorating it.

In Mexico, the cutting of a tree is serious business. All trees are federally protected. If you do not have an official permit to cut a tree you can be pulled over for violating federal law. In Morelos, my husband found one of only two state-designated Christmas tree farms. This one was located close to Tres Marias in the mountains.

We gave a call to Fidelina Vasquez the propietor of the farm and met her in the intersection of the old highway to Mexico City that crossects the road to Huitzilac. She joined us in our car to guide us to where the trees are. She brought her handsaw, twine, machete and a very charming disposition. We had a wonderful conversation about her farm and the type of trees that she grows. She struck me as a very hard working and entrepreneurial person. The boys were very excited as we travailed the dirt road up in the mountains. She explained to us that the variety that she has is a native one called ayacahuite and is very renewable variety. Fidelina had been taking classes on how to care for the trees, grow them, and how to re-grow them not only from seedlings but also from the stump that is left after it is cut.

We selected our tree and wrapped it in twine. Fidelina told us that it takes about 5-8 years for the tree to be Christmas tree size from a sapling. However, the stump will usually grow two “new” trees which cuts the growth time by 2-3 years.

After bunding up the tree, my husband pulled the tree to the car and we loaded up the family. We took Fidelina back to her home and she gave us a special factura or receipt saying that this was an authorized tree cut.

The drive back from the tree field was very picturesque with the drying stacks of hay.

Here is our finished product at home at La Villa Bonita. It is a very charming tree. Not your usual Christmas tree. For those of you in southern Mexico City, Cuernavaca or Tepoztlan it is an easy drive to pick out your Christmas tree next year and you will be supporting the local economy as well as a very hard-working and entrepreneurial woman. Fidelina Vazquez Tel: 01(739)393-0267.

]]> http://www.lavillabonita.com/2011/christmas-tree-tradition-in-tres-marias/feed/ 0 >Where am I? http://www.lavillabonita.com/2011/where-am-i/ http://www.lavillabonita.com/2011/where-am-i/#comments Sat, 26 Dec 2009 14:17:00 +0000 robb http://www.lavillabonita.com/2011/where-am-i/ Many of you may be wondering where I am! I am still here! I have been traveling very much over the past 5 months on projects with my sponsors, television appearances, and in furtherance of my own telelvision series in the US. All in all, it has been a crazy year but we are all ...]]> >Many of you may be wondering where I am! I am still here! I have been traveling very much over the past 5 months on projects with my sponsors, television appearances, and in furtherance of my own telelvision series in the US. All in all, it has been a crazy year but we are all looking forward to a great 2010. I can tell you I am very happy to be home and looking forward as well to receiving guests at La Villa Bonita in January and February. Time to get back to what I do best — teach my traditional Mexican family dishes to my guests and open windows into the richness of Mexican culture.

We had a great response to our sale for Christmas and New Year sale but it was restricted because of very high airfare over the holidays. We did notice, however, a great drop in airfare for January and February from hubs in the US and Canada. Since we are finally home and want you to join us, we extended our $875 USD off per room sale to January and February dates. It is almost like getting your airfare for free! Escape the cold at LVB this winter!

Peace, Love, and Good Food

Ana Garcia

]]> http://www.lavillabonita.com/2011/where-am-i/feed/ 0 >Bringing the Family Together Over the Kitchen Table: Tips on Getting Kids to Appreciate Good Food http://www.lavillabonita.com/2011/bringing-the-family-together-over-the-kitchen-table-tips-on-getting-kids-to-appreciate-good-food/ http://www.lavillabonita.com/2011/bringing-the-family-together-over-the-kitchen-table-tips-on-getting-kids-to-appreciate-good-food/#comments Wed, 09 Sep 2009 13:24:00 +0000 robb http://www.lavillabonita.com/2011/bringing-the-family-together-over-the-kitchen-table-tips-on-getting-kids-to-appreciate-good-food/ One of the things I am proudest of in my short 5 years of “parentdom” is getting my kids at a very early age to appreciate a wide variety of food. I was very proud of my 5 and 1-year-old on a recent family trip to Maine to visit our good friends, Cookie and ...]]> >
One of the things I am proudest of in my short 5 years of “parentdom” is getting my kids at a very early age to appreciate a wide variety of food. I was very proud of my 5 and 1-year-old on a recent family trip to Maine to visit our good friends, Cookie and Tony. As a family, we love eating the best local food or specialty dishes we can find. Of course, in Maine you must have lobster, blueberries, wonderful summer vegetables, and mussels. My kids ate everything with a passion along with harvesting their own mussels and devouring them for dinner.
I am not a child psychologist, expert or anything of the sort but I have made a few observations along the way that may be helpful. This blog entry is an introduction into what we will explore in upcoming blogs in more detail.

1. Its Up to You. Parents give signals to their kids all the time. Little facial gestures or unintended messages that you probably don’t even notice. Studies have shown that even small babies have incredible facial-recognition ability. Trust me, they are watching you! If you are picky eater as a parent, your kids will be too. If you express disdain about eating a particular food, they will copy you — especially young children. As a parent, you need to take the lead. If you expose your children to a wide variety of foods at an early age and express your enjoyment in eating something good, your children will pick up on it.

2. Start Young. Don’t limit your child’s palate at an early age. Expose them to fresh food. I see a lot of young eaters become picky when they first start on solid foods. I know it is convenient to purchase the supermarket baby food. After a long day of work, it is totally understandable. I have used them myself especially when traveling, but creating your own baby food ,even out of the simplest things, will start them out early on the right path. There is an early window of opportunity to get your kids to have an adventurous palate. In my experience, that age is between 1-3 years old. It is harder to change bad habits once they reach the age of saying “no” randomly and expressing their independence.

3. No Kids Menu. None of my children eat off the kids menu, but not because I say so. Chicken fingers, hot dogs, pizza or other dummied-down dishes for your kids are convenient pretexts for placating picky eaters but just plain bland. My husband and I have traveled with our 5-year-old since he was very young. When we would go out to a restaurant, Robb and I would order for ourselves and Matias would eat from both of our dishes on his own plate. Now at age 5, he refuses eat off the kid’s menu and actually cried when one of our friends ordered from it on his behalf. Kids enjoy good food too!

4. Cook with Them. Kids love to cook and they will appreciate the effort of preparing food if they have participated in making it themselves. My eldest loves to claim that he is “a good cooker.” Giving kids the opportunity to cook with you is an easy way to get them motivated to eat well and appreciate the effort. Finding small tasks and developing knife skills will give them the ability to actually help. The Montessori system in school helps a lot! This is my eldest helping Tony put the lobsters in the pot.

5. Show Them The Source. This is one of the most important elements. Kids need to understand that food doesn’t naturally come in shrink-wrapped plastic. Showing children where vegetables and fruit actually come from with the local grower is a great way to introduce them to the concept. It is fun for kids to pick their own produce in the summer or better yet when you have a little garden in your back yard. When we were in Maine, we went to the Lobster pound to see how they are harvested. As well, we waded into the mud to gather our own mussels. Both kids loved getting muddy, trying to find the right-sized mussels. It gave them context to what they were eating and a great story to tell.

6. Appreciate Where You Are. We try to go on a family vacation every summer and eating locally is one of our favorite things. Getting the best of where you are is important, not only to appreciate the joys of traveling, but to expanding your child’s palate. Don’t just plan what tourist sites you are going to see, talk about what you are going to eat long before you get to your destination. My son was talking about the mussels, one of his favorites, long before we arrived in Maine. He enjoyed his meal even more after he harvest, cleaned and helped prepare them.

Coming up! The recipe that we enjoyed in Maine — Lobster Enchiladas with Pipian (Mole Verde). It was so GOOOOOD! Picture below.

As always . . . Peace, Love and Good Food.

Chef Ana

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