Dear Frank,
I've been having a hard time finding tomato paste in the stores here. I've seen chopped, canned tomatoes, salsas, bouillons, pureed tomatoes, and many other things, but I've had a hard time finding paste. Any ideas? If you help me, I'll make you my famous tomato sauce!
BEV STACHLICH, HARMONY, WISCONSIN

DEAR BEV,

You’re right – tomato paste is hard to find, which is somewhat surprising considering that Mexico is the 10th largest producer of tomatoes in the world. Then again, tomato paste has never been a common ingredient in Mexican food. You’re in luck, though – the new Wal-Mart on Francisco Villa sells it. Just look for pasta de tomate.

If you’re ever in a real bind, or you just want to try something new, you can also make your own tomato paste with just a few simple ingredients:

· 2 dozen Roma tomatoes (the medium-sized tomatoes)
· 1 tsp salt
· herbs (optional)

1. Put a large pot of water on high heat to boil.
2. While you’re waiting for the water, score a ring around each tomato, being careful to only cut through the skin.
3. Once the water is boiling, throw the tomatoes in a few at a time. Leave them in the water for 30 seconds, then take them out and put them directly in an ice-water bath.
4. After all the tomatoes have been blanched, remove the skins, which should be easy.
5. Cut all the tomatoes in half. Remove the seeds with a spoon and discard, and then squeeze the juice out of the tomato halves with your hands.
6. Dice the tomatoes. As you dice them, put them in a colander to allow them to drain more liquid.
7. Empty the water out of the pot. Put the tomatoes and the salt in the pot, and simmer for about an hour on medium-low heat, stirring frequently.
8. Pour the tomatoes into a metal sieve inside a bowl. Push into the tomatoes with a spatula to force even more liquid out.
9. Return the tomatoes to the pot. At this point, you can add some herbs if you want, like basil, sage, or oregano. Cook for on medium for another two hours or so until the consistency is right.
10. Use the tomato paste immediately, refrigerate it for up to three days, or freeze it.

Dear Frank,
I have heard members of your heritage referred to as "Chiweenies.” Do you feel this is derogatory? I am a Chihuahua and I have a crush on a beautiful Dachshund lady. I'm sure any off-spring we would produce would be muy guapo (like yourself), but I worry about name-calling.
DOGGY GILMOUR (AKA GILLY), PUERTO VALLARTA

DEAR GILLY,

Thankfully, we’re living in more tolerant times these days. It wasn’t so long ago that dogs like Yorkiepoos, Labradoodles, Puggles, and yes, Chiweenies would’ve just been called “mutts.” Name-calling is just a part of childhood, no matter what your heritage is – just look at names like “wiener dog,” “sausage dog,” or “doxy.” Don’t let any of this get in the way of finding true love. After all, the love, guidance, and support you give to your future children are much more important than the color of their fur.

Besides, don’t you think you’re getting ahead of yourself? It’s a little too early to worry about puppies if you haven’t even asked this Dachshund lady of yours on a date yet. Slow down, and good luck!


Until next time,

Dear Frank,
How can you be so handsome? Do you use any special product to get your ears looking so well-groomed? What is your favorite thing to do in PV?
MARY, LINCOLN, NEBRASKA

DEAR MARY,

First of all, thank you for noticing how guapo I am. I get plenty of beauty rest throughout the day, and I love sleeping in the Vallarta morning sun (when I'm not in bed, of course).

My favorite thing to do in PV is explore! Aside from all of the great activities and things to do here in PV, there are endless streets of neighborhoods full of adventure. If you have the time or like a nice walk, go "up" a few streets from the Malecon or wherever you may be and spend some time with the locals (both Mexican and expat!). Sample a few taco stands, buy a pair of real huaraches, and get a feel for the life so many people here love. If you get too lost, you can always hop in a cab!

Dearest Frank,
What is Pacifico’s secret ingredient?
MARK, PUERTO VALLARTA

DEAR MARK,

Ah, Pacifico! That sweet honey-colored pilsener with the yellow label!

I digress. Pacifico’s ingredients were something I too wondered about awhile back, so I did some very complicated experiments. I found that the ingredients of Pacifico are water, malt, hops, yeast, and awesomeness. In the spirit of full disclosure, I feel that it’s only right to mention that after two years of rigorous scientific inquiry, I discovered that Indio beer has even a little more awesomeness than Pacifico.


Until next time,