PASAPORTE
al olvido
2019
MANUAL DEL BUEN COMER Y DEL BUEN BEBER
Ma ap Dur
VE, SIENTE , HUELE, ESCUCHA Y PRUEBA LA CANTINA EXPERIENCIA DEL BUEN COMER Y DEL BUEN BEBER
Mauricio Garcés Sangría
Cantina
LA CASA VERDE
Albercada
Sangría del patrón
Bacinicas
LAS CANTINAS más tradicionales de Querétaro En La Otra Banda
$700.00
incluye los brebajes de la casa Martes, miércoles y jueves a partir de las 3 p.m. Duración 2 hrs.
RESERVA 442 181 8839
Recorridos en Inglés
4
Contenido • Para platicar con tus amigos en Querétaro. 6-10, 14-18 y 22-25
• Para platicar con tus amigos en San Juan del Río. 12-13 PRODUCCIÓN Calendario de Cantinas DISEÑO Juan Antonio García Fotografía Grupo Enfoque Ilustración 123RF.com Impresión Hear Industria Gráfica
• Para platicar con tus amigos en El Marqués. 19
• Para platicar con tus amigos en Corregidora. 26
• Para platicar con tus amigos en Amealco. 28
#MadeInQuerétaro Huaraches, chamorros, carnitas, mole y cabrito. Todo en inglés 30-43
5
NT
OCO N O
IN A
#Y ZC
Madero #324 A, Col. Niños Héroes
O L AC A
Moctezuma Lunes a Sábado 1 pm a 2:30 am Los hermanos Ángeles; Beto, Rosario, Pablo y Antonio Jr. 216 58 80
QUERÉTARO
Monte Casino Bar
1970
Michelada
QR O
Botana
L Tacos de guisos, tostadas de ceviche y espinazo en salsa verde. M
Mole de olla, tacos de guisos, totopos, chicharrón con pico de gallo, tostadas de atún o surimi y chamorro.
M
Caldo de res, tacos de guisos, tacos de cazón, manitas de puerco y albóndigas.
J
Caldo de pollo, tacos dorados de papa, carne tártara y huevos de codorniz. Caldo de camarón, tacos de guisos, tacos dorados de papa,
V tacos de cazón, manitas de puerco, huevos de codorniz, tostadas de médula o camarón.
Caldo de res, tacos de guisos, tacos dorados de papa, manitas
S de puerco, huevos de codorniz y tostadas de camarón y atún con surimi.
@calendario.cantinas
6
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
1994
ZC
Daniel Varela 212 3301
IN A NT
Lunes a Domingo 1 pm a 2:30 am
O CO N O
Moctezuma
NICA BACI
#Y
Av. Universidad 18 Pte. Col. Centro
O L AC A
Bar Varela Oficial Bacinica
Botana es variada todos los días
Menudo, pozole, espinazo, costilla de cerdo en mole, tacos de guisos, carne deshebrada, carne en salsa verde, chicharrón, huevo, tostadas de nopal, ensalada de jamón, carne tártara, ceviche, guacamole y tortilla de atún. Tips para el día después Come una manzana. Si te comes una manzana antes y después de una parranda, la borrachera se aminora. Se supone que la fruta absorbe, por lo que evita el malestar al día siguiente.
@calendario.cantinas
8
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
Cuauhtémoc #45 Col. Centro
IN A
Moctezuma
NT
Lunes a Sábado 12 pm a 2 am
CA
María Elena Quinar
CENTR 192
8
O
442 642 1405 La Casa Verde Desde 1928 Sangría Cantinera
Botana
L Caldo de camarón, tártara, guacamole, pico de gallo con totopos, tacos de guisos.
Caldo de camarón, tártara, guacamole, pico de gallo con totopos,
M tacos de guisos.
Sopa azteca, frijoles charros, caldo de camarón, tártara,
M guacamole, pico de gallo con totopos, tacos de guisos. J
Caldo de camarón, tártara, guacamole, pico de gallo con totopos, tacos de guisos
V
Mole de olla, caldo de camarón, tártara, guacamole, pico de gallo con totopos, tacos de guisos.
S
Caldo de camarón, tártara, guacamole, pico de gallo con totopos, tacos de guisos.
9
Héroe de Nacozari #33 Col. Centro. Grupo Modelo Lunes a Domingo 1 pm a 2 am Salvador Arreola González 442 479 7535 Bar Chava Invita Albercada
Botana
L Caldo de camarón, carne tártara, tacos de guisos.
Espinazo en salsa de jitomate, caldo de camarón,
M carne tártara, tacos de guisos.
Milanesas, caldo de camarón, carne tártara,
M tacos de guisos.
Chuletas en adobo, caldo de camarón, carne tártara,
S tacos de guisos.
@calendario.cantinas
10
@cantinas_tradicionales
www.cantinastradicionales.com
ZC
IN A
Chamorro, menudo, caldo de camarón, carne tártara, tacos de guisos.
NT
V
O CO N O
Carne de puerco guisado, caldo de camarón, carne tártara, tacos de guisos.
#Y
J
O L AC A
@lascantinasmx
NT
IN A
Martes a Domingo de 10 am a 10 pm Jaime Cabrera Jiménez 427 272 4448 Emiliano´s Bar Chango Loco
ZC
2006
Botana L
D A la carta
Tips para el día después Toma agua antes, durante y después parranda. El alcohol deshidrata lentamente tu cuerpo a medida que ingieres alcohol. El tomar agua durante o entre cada bebida alcoholizada ayuda a mantener hidratado tu cuerpo por lo que la resaca del día siguiente será menor.
12
O L AC A
SAN JUAN DEL RÍO QR O
NT
O CO N O
Moctezuma
IN A
#Y
Av. Constituyentes #6 Col. Centro.
A
TIN
16 de Sep. #8 int. 14, Col. Centro. Grupo Modelo Lunes a Sábado de 1pm a 2 am poolandbeer.2010@gmail.com Pool and beer Micheladas de sabor
L RÍO
E UAN D SAN J
Botana L
QUERÉ
D A la carta
POOL
TARO
ER
& BE
Tips para el día después Tomate un vaso con leche, al tomarlo ayuda a que la flora intestinal se dañe menos. Evitará que se te revuelva el estómago al despertar.
@cantinas_tradicionales
www.cantinastradicionales.com
NT
O CO N O
@calendario.cantinas
IN A
#Y ZC
O L AC A
@lascantinasmx
13
Héroe de Nacozari #9 bis, Col. Centro. Grupo Modelo Lun. a Mier. de 1 pm a 10 pm, Jue. a Sáb. de 1 pm a 12 pm Alejandro Morales, Guadalupe y Andrés. 181 66 76 Bar, El Gene
Costilla en chile negro, chicharrón en salsa, bistec a la
M plancha, carne tártara, patitas en vinagre especialidad de la casa.
ZC
IN A
de la casa, caldo de camarón y gorditas de migajas.
O CO N O
Costilla en chile negro, chicharrón en salsa, bistec a la
L plancha, carne tártara, patitas en vinagre especialidad
1963
#Y
Botana
ÉTARO
QUER
NT
Michelada y Sangría del Patrón
O L AC A
Costilla en chile negro, chicharrón en salsa, bistec a la
M plancha, carne tártara, patitas en vinagre especialidad de la casa, además de caldo de res.
Costilla en chile negro, chicharrón en salsa, bistec a la
J plancha, carne tártara, patitas en vinagre especialidad de la casa, además de caldo de res.
V
Coctel de medula, sopa azteca, chamorro de la casa, tacos de frijoles con chorizo y quesadillas. Costilla en chile negro, chicharrón en salsa, bistec a la
S plancha, carne tártara, patitas en vinagre especialidad de la casa, caldo de camarón y gorditas de migajas. @calendario.cantinas
14
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
NT
IN A 3
Juárez #123, Col. Centro. Moctezuma Lunes a Sábado 1 pm a 3 am Rosa María Vega y Espindola 170 05 52 Bar de Cortés Sangría, Buscando a Nemo y Mauricio Cortés
O
QUERÉTARO
Tips para el día después
ZC
NT
O CO N O
S Plato distintivo de la casa, plato de L vegetales pepino, manzana, naranja, jícama. Caldo de camarón, milanesa de pollo y chamorro
IN A
#Y
Botana
1954
CENTR
O L AC A
Come crema de maní, antes de beber es un remedio Africano que dicen que funciona re bien.
@calendario.cantinas
16
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
NT
IN A
Ejército Republicano #33, Col. La Pastora. Moctezuma
QUERÉT
ARO
1944
Lunes a Domingo 9 am a 2 am Saúl Rivera 213 26 59 Bar 201 El Centrador
Botana
Espinazo, caldo de res, tostadas de huevo
L
Mole de olla, chamorro, tostadas de carnitas o carne tártara.
T
L o carne tártara. M
Habas o lenteja, tostadas con chicharrón, M costilla en salsa, milanesa de pollo empanizada. Tostadas de atún o carne tártara, pozole y milanesa
J de carne de puerco.
Caldo de camarón, tostadas de brócoli con mayonesa
V o chicharrón, chamorro y carne tártara.
Caldo de camarón, milanesa de carne de puerco y mole con pollo.
D
Consomé de carnero o menudo, tostadas de jamón, tártara y chamorro.
18
NT
O CO N O
ZC
IN A
#Y
S
O L AC A
D p d p s c
EL PUERTo DE MAZATLÁN Emiliano Zapata #5 Oriente, La Cañada. Grupo Modelo
ZC
El Puerto de Mazatlán Michelada
IN A
442 331 7783
NT
O CO N O
Ramón Avendaño
#Y
Lunes a Sábado 9 am a 10 pm
O L AC A
Botana L
D No se sirve botana
Tips para el día después Descansa. Seguramente después de una tremenda parranda lo único que quieres es descansar y dejar de pensar en las palabras “No lo vuelvo a hacer” por lo que no saber nada del mundo, si tienes oportunidad tomate el día, claro sin dejar a un lado las obligaciones.
@calendario.cantinas
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
19
QUERÉT
ARO
1942 Independencia #159, Col. Centro. Moctezuma Lunes a Domingo 11 am a 2 am Hermanos González Rivas 248 37 33 La Selva Taurina Mezcal de víbora o sangría cantinera
Botana, Manejan dos menus mañana y tarde
L Caldo de pollo, pechuga empanizada con ensalada, tacos de
chicharrón, picadillo y tostadas de jamón o queso de puerco.
M Caldo tlalpeño, tacos de nopales guisados, huevo con chile, bistec en salsa verde y tostadas de cueritos o carnitas.
M Caldo tlalpeño, tacos de nopales guisados, huevo con chile, bistec en salsa verde y tostadas de cueritos o carnitas.
J Mole de olla, tacos de copete, chicharrón, chiles rellenos y frijoles con chorizo.
V Caldo de camarón, tostadas de carne tártara, tostadas de cueritos, tacos de guisos de carne deshebrada, rajas con queso y chamorro.
S Pozole de puerco, tacos de chicharrón o chorizo, tostadas de jamón, queso de puerco o carnitas.
D Menudo, copete, chicharrón,
sopes quesadillas y carne asada.
22
La Cantina de
Don Amado
5 de mayo #139, Col.Centro Moctezuma Miér. a Sáb. de 4 pm a 2 am y domingos de 11 am a 2 am Juan Antonio Uribe La cantina de Don Amado Michelada
Botana L No hay servicio M No hay servicio M Carne tártara, tostadas de pata, quesadillas y tacos de guisos J Carne tártara, tostadas de pata, quesadillas y tacos de guisos V Carne tártara, tostadas de pata, quesadillas y tacos de guisos S Carne tártara, tostadas de pata, quesadillas y tacos de guisos D Carne asada, frijoles charros, tacos de guisos, chicharrón, quesadillas, tostadas de pata.
19 41 @calendario.cantinas
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
23
Antonio Álzate #40, Col. Linda Vista Grupo Modelo Lunes a sábado de 10 am a 10 pm Rodolfo Pérez Lira 214 59 61 Bar El Indio Michelada
Botana L
S Caldo de camarón, tostadas de
médula o tártara, tacos de guisos de chicharrón, asadura, bistec, como plato fuerte espinazo acompañado de elote.
Tips para el día después Desayuna los clichés: chilaquiles, pozole, birria. Ojo, tómate un antiácido que el alcohol es irritante y el picante también.
@calendario.cantinas
24
QUERÉT
@cantinas_tradicionales
www.cantinastradicionales.com
ARO
1993
@lascantinasmx
Filomeno Mata 2, Col. Centro. Modelo Lunes a Domingo 11 am a 2 am Arturo 212 2050 Bar El Luchador La Piedra
19 49
Botana L
S Sopa de tortilla, sope, carne asada, carne tártara y tostada de jamón.
Tips para el día después Michelada. La clásica bebida de los Dioses del día siguiente, tomate una michelada con todo tipo de condimentos, limón, sal, pimienta y le puedes agregar cualquier tipo de salsa al gusto, Tabasco, Salsa Inglesa, Salsa Maggie, Valentina, chile piquín.
25
Heroico Colegio Militar #38, El Pueblito. Grupo Modelo Miércoles a lunes 12 pm a 10 pm Marcelino Martínez Cárdenas 225 03 91 El Rincón de Don Marce Comida a la carta, cortes de carne y antojitos mexicanos
E MARC A DON R IDO REG COR PUEBLITO EL 5
ZC
NT
O CO N O
L Chicharrón con pico de gallo, trozos de jamón, queso de puerco y requesón con totopos.
Mi
IN A
#Y
Botana
194
O L AC A
Tips para el día después Un vaso con agua y una tableta de Alka-Seltzer o un sal de uvas. Tomarte un vaso con una de estas tabletas te ayudará con el dolor de cabeza y combatirá las muy probables agruras por cenar o comer algo después del festín de bebidas.
@calendario.cantinas
26
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
NT
IN A
Roberto Ruiz Obregón #770, Colonia Centro. Grupo Modelo Lunes a domingo de 12 pm a 11 pm
O ÉTAR
AMEA
1994
448 108 8885 Bar la Misión - Motor
ZC
D Alitas a la carta (Mango\Habanero, Picosas y BBQ.)
NT
O CO N O
Botana
IN A
#Y
Margaritas, Martinis y Micheladas de sabor.
L
LCO
QUER
Guillermo Reséndiz
O L AC A
S 100 O R E M I R P S LO
EN ESTE
T QUE PRESEN
PASAPORTE
@calendario.cantinas
28
@cantinas_tradicionales
www.cantinastradicionales.com
@lascantinasmx
TIN A
The huarachazo
30
I
n the market of ”Los Presidentes”, in Lomas de Casa Blanca, there is a place which stands out for its exquisite seasoning: “The Huarachazo”. It offers, since 22 years ago, the traditional huarache with marinated steak, beef, pig, tinga, egg, chorizo, chicharron prensado, mushrooms; chicken slices with cream in times of Lent, simple or as you like best. Besides quesadillas and sopes for those who have a big appetite. Before the market became what is now known, tenants used to sell in stalls, wooden bases and which they could use, as tells Victor Guzman, owner of “The Huarachazo”, then the 204 tenants asked by a way of donation the land to build a better local ... and as of today is what we know. Monday through Friday from 9:00 am and Saturday from 10:00 am to 3:00 pm, we can enjoy these particular snacks; as a recommendation, the steak and pressed cracklings are the most customer requests. Quality, good service and cleanliness is what makes “The huarachazo” a realible and nice option for a day of craving.
Location: Market of “Los Presidentes”, Lomas de Casa Blanca. Hours: 9:00 a.m. to 3:00 p.m. Serves: Victor Guzmán Specialty: The Traditional Huarache
31
Mole El Chamizal
32
I
a small kitchen with burners, oven, hotplates and a sink full of clay and earthenware jugs of all sizes, is Chayo Flores Correa in front of the walls that are painted with the smoke of burning firewood every Sunday and Tuesday when she prepares mole, recipe from her mother-in-law. In El Chamizal, community of Amealco de Bonfil, is already known the Chayo’s mole. 10 years ago, he started the business with his mother-in-law, who died five years ago and left her an inheritance of a recipe that has made her famous in the region. Chayo Flores, her husband and her daughter have continued with the mole business and now selling “barbacoa” and soup on Sundays, too. She says that the ones who consume this very Mexican dish are the people who pass by or the foreign ones who knows the seasoning. There are five women who help Chayo to attend the business and also a “norteño” group who enliven the lunch. The mole prepared by Chayo is a delight for the palate in any Mexican dishes taste. The inherited recipe, or at least what she wanted to share saying that the taste keeps some secrets, is the following: This is how every Sunday and Tuesday, Chayo and her family offer this delicious dish with rice, and a piece of chicken or turkey meat. Every day, Chayo boiled in clay pots, coffee sweetened with brown sugar. To drink there is also soda, and jugs of pulque. All this, just at 10 minutes from the municipal capital of Amealco de Bonfil, in El Chamizal, roadside, in a little ranch where you can also give delight to your palate, sing to the turkeys that embellish the place. He assured that they will respond. Location: El Chamizal, Amealco de Bonfil borough. Hours: Tuesday and Sunday from 8:00 am to 5:00 pm Serves: Rosario Flores Correa Specialty: Mole rojo with turkey meat
33
Don Chamorro
34
T
he saying of Mr. Jorge Velazquez is “closed taco, is not a taco” and you can imagine about what I am going to talk.
Located in one of the most traditional markets in Queretaro, Don Chamorro tacos are a tradition. People know what they go when they come to this position, most of the time is crowded; of copper pots with boiling butter showing the pieces of meat well browned. Sauces invite you to taste them all in each one of your tacos. It was because vMr. Jorge Velazquez, who attends Don Chamorro, was dedicated to selling this. He left the municipality of Ezequiel Montes, where the meat is given by millions, and started the business of carnitas; at first was economic necessity that led him to start in the business, but later, when people were asking for more Chamorro, he realized he had to change that so was he left only with the sale of this delicious dish. Since it began, and today, we can find him in the Market of La Cruz in locals 73 and 74, which together his son, attend the business, where often have orders for social events. Regarding prices, Don Chamorro offers a taco of 90 grams wit double tortilla for 12 pesos; hours are Monday through Sunday from 7:00 am to 3:00 pm.
Location: Market La Cruz, 73 local and 74 Hours: 7:00 a.m. to 3:00 p.m. Serves: Jorge Velázquez Specialty:
The Chamorro
35
Carnitas Chucho PeĂąa
36
W
ith a tradition in the development of carnitas and beef cuts, now can show off 50 years of support, and that all started in the 1965 year when his father founded the first commercial space located in the old Plaza Fundadores, that is when this long history begins that has brought great satisfaction to the Peña family. As few butchers, Carnitas of Chucho Peña have their own farm where they have the highest quality standards where animal husbandry veterinary doctors, nutritionists are responsible that animals are in optimal conditions for consumption, and is that a concern to maintain meat quality and good service line they have maintained for years. There are now three generations which share the family business by offering products such as carnitas, pork rinds, beef, and if the customer requires a cut of meat it is prepared at the moment, here you will find marinade meat. And if this is not enough, other than finding carnitas and steaks, customers can enjoy the tips and recipes, because when applying for a council of kitchen, you can access to the different recipes that Mr. Chucho Peña has.
Location: “La Cruz” Market Hours: 4:00 am to 19:00 hrs Monday to Sunday Serves: Chucho Peña Specialty: Carnitas, pork rinds, beef.
37
Trattoria de
La Piccola Giovanna
38
35
years ago, Juanita Velázquez, the “Piccola Giovana”, started with lunches business; from that moment she had the best customers in the world, because after so many years they still come to the business, attracted by the good scent and good flavor. Like everything else, the name of this “fonda” has a history, as there has not been always called that. 25 years ago, a client invited some Italian people for lunch and told Juanita that he would take a sign outside the premises and could locate. The customer came with his poster, and in this “ Trattoria de la Piccotla Giovanna” was read; Upon arrival, the Italians were surprised, because the place was small and it did not find the Italian food they believed they would eat, but instead, tasty Mexican food. It spent a year of this incident to the restaurant was known by this name. Today, there has been already 35 years that support Mrs. Juanita, and this business is open from Monday to Saturday from 7:30 am to 1:30 pm. We have to mention also the handmade tortillas, because these come with are the delicious dishes here: eggs in all its forms, pork, enmoladas, enchiladas, asadura, mole de olla; These stews are changing daily, says Mrs. Juanita, who day by day is gaining more customers, without leaving her old guests.
Location: Emiliano Zapata 9, Casa Blanca Hours: Monday through Saturday from 7:30 a.m. to 1:30 p.m. Serves: Juana Velázquez Specialty: Huevos Rancheros y Mole de Olla
39
Roberto’s
40
I
f you want to try, not a good kid, but the best kid of Queretaro, you have to go to Roberto’s, because nobody in the whole town knows how to prepare a kid with the same style, the same seasoning, and the same passion than this establishment. The story is not new; it all began 20 years ago when Quintanar began his business following a familiar recipe: the kid enchilado oven. Proud of having a family from Queretaro, Miguel Angel Quintanar, the eldest son and who is in charge of the restaurant, reports that his father started in the business 45 years ago, in another trade, to later became Roberto’s. And when you have finished the delicious kid and some shrimp tacos do not forget to order a dessert, here prepare it in a delicious way and take it to your table in a fair presentation to the delight. The restaurant is located in Arteaga 151, in schedule from Monday to Sunday, from 11:00 am to 8:00 pm on the Prolongación Zaragoza 1063, Plaza Cristal Local 9 in hours from Tuesday to Sunday, from 11:00 am to 8:00 pm. They have order and take it service and also service for your social events.
Location: Arteaga 151, Downtown Hours: 11:00 a.m. to 8:00 p.m. Serves: Miguel Angel Quintanar Specialty: Kid baked
41
Tacos Mike
42
O
n the street Ezequiel Montes, exactly in front of Selva Taurina, every night for 28 years, Miguel Estrada, best known as “Mike” goes out with your shopping tacos, offering queretanos tradition and flavor in every bite. The idea of selling tacos, arose because, at the time, there were many in Queretaro taquerías as now, so don “Mike” took a chance with this business and now part of the culture and tradition taquera Queretaro. In 1986, when Miguel Estrada started his business, the price of taco was weighing 25 cents, now the price is 7 pesos, and you can find beef steak, rib of beef, sausage, quesadillas and volcanoes; and steak are the ones that have the best reputation among customers. The hours are Monday through Thursday from 9:00 pm to 1:00 am; and Friday and Saturday from 9:00 pm to 4:00 am. He stresses on Friday as the day’s sale.
Location: Ezequiel Montes, corner of Morelos, Centro. Hours: Monday through Thursday from 9:00 pm to 1:00 am Friday and Saturday from 9:00 pm to 4:00 am Serves: Miguel Estrada Specialty: Costilla
43