The Tanager Blog

First off, a note on why this blog has been so unbelievably void of updates. I’ve been super busy with the usual summer things — weddings (both as a guest and as a photographer), trips (just did 36 hours in Boston), yard work — so I apologize that things have fallen off the snide. That will change shortly. Just did two very substantial shoots last weekend — headshots and a wedding, so those will be posted soon. I also have a Reitzug Family reunion this week in New Mexico, and I’m hoping to complete a white seamless portrait project with all 60-some relatives. More on that later.

While in San Miguel de Allende, Hailey and I took a class at the Sazón Cooking School. I thought I’d take a second and upload some images from it. Not much of a narrative, but it was certainly a worthwhile experience. Our instructor was Chef Paco Cárdenas (pictured at top) of the well-known and highly regarded El Petit Four Patisserie in San Miguel de Allende. He was incredibly energetic, passionate and thoughtful, and it made for a wonderful two hours on the Thursday afternoon we spent there.

He made a traditional homecooked meal of dried shrimp cakes with molé and romaritos (a grass-like herb) and topped it off with a buñelo, a deep-fried sugar-dusted Mexican cookie (below right). The class was quite affordable, and I’d highly recommend it if you are spending ample time in San Miguel de Allende. It breaks the mold a bit and its nice to head home with new skills in the kitchen.

Paco was very amiable, and the next day (Good Friday) Hailey and I stopped by his bakery for breakfast. It was incredible. Moist pasteries, good coffee and a clean, well-lit place to contemplate whatever.

On Saturday evening, as we walked the town taking pictures of doorways and the like, an SUV pulled up alongside us and honked the horn. It was Paco behind the driver seat, checking in to make sure we were enjoying San Miguel de Allende. The traffic was stopped behind him, but no one seemed to mind. Such is the spirit of the place.