Isn’t technology wonderful. Almost scary wonderful for an old geezer like me.
Did you know that on this website, with the help of something simply called a plug-in, I know how many people visit it each day, what country they live in, what they read, and how long they read it for?
I don’t pay too much attention to these stats but there’s one that fascinates me. Surprisingly, the most read piece I’ve ever written was about a Canadian classic dish called cottage roll. In fact, if you do a Yahoo search for “cottage roll”, a little, local website called Don Day in SMA shows up on the very first page.
“Cottage roll? What the hell’s a cottage roll?”, you might be saying. Even if you’re a Canadian.
If you want to know, you can read what I wrote many years ago here.
http://dondayinsma.com/2014/11/15/only-in-canada-you-say-not-any-more-now-you-can-make-it-in-mexico/
Or I can just tell you in eleven words or less: Imagine extraordinary corned beef made almost as good with pork shoulder.
Now, there’s one thing I didn’t exactly emphasize in the original piece that I wrote. Keeping a big pot of brine cool for seven days and seven nights means giving up almost half of your refrigerator space for seven days and seven nights which means very little space left for essentials like wine and beer and more wine and beer.
So I needed a solution. What if I could talk a restaurant owner (with the help of Don Day’s Wife) into making and serving cottage roll. I talked to Carlos and Daniel, the father and son team who own Tyto’s. And they agreed to do it. I asked if they’d like to make it into a special evening. And they agreed again.
The date is next Monday, March 6. The start time is 7:00 pm. The place is Tyto’s Grill. The address is Salida a Celaya #6. The $395 price includes a starter and dessert and the featured wines are at a rather ridiculous price for a restaurant at $250 a bottle. To reserve, simply email tytosgrillydrinks@gmail.com and tell them your name and how many in your party. They will reply with a confirmation or regrets if the event is already sold out.
I’m feeling a little hungry already. You, too?
I’ve been looking for pork shoulder for another recipe!! where can you find it? City Market – no!
Go to my butcher, Carrie. Carniceria La Nueva Aurora in La Luz. He will cut any part of the shoulder you wish.
I’m from Denmark originally and we love pork shoulder and pork loin, with the skin still intact on the meat. We score the skin of the pork, salt it well and roast it at low temp in a casserole dish, sitting in a bottle of white wine and spices. The result is a fall apart, tender, succulent piece of meat, that we serve with new potatoes, gravy from the wine/drippings and a Red Cabbage Marmalade. The dish is called Flæskesteg, in Danish and it’s known for its crispy pork rinds on top of the juicy meat.
We live in SMA full time now, and I can’t find pork with the skin still intact on the meat.
Where did you find the pork shoulder with the skin still on, please..?
I purchase it from Carniceria La Nueva Aurora in La Luz. He cuts it and cleans it as I watch and always removes the skin beautifully as I request but I am sure he would welcome (less work) leaving it on. My butcher’s name is Alberto. You pay a little more perhaps ($188 per kilo) than at the supermarket but it’s worth it just to watch him work his magic with the knife.
Thank you. That’s great news.
Wonderful dinner! I tried something that I had never had before and it reminded me of a sandwich that we had had in Lisbon, Portugal a number of years back. We enjoyed the food, the cocktails, the wine, and the ambiance of Tyto’s. Lisa and I will definitely go back to Tyto’s and enjoy food from the regular menu. Super friendly staff. Wish I weren’t headed back in few days, so we could go for dinner (closed on Tuesdays).
I agree! What a pleasant evening we had at Tyto’s. The meat was devine, so tender and succulent. The entire meal, the patio setting, the service made for a special evening . Now to return for Tyto’s SMA Mexican meals..