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February 25, 1994 - Image 64

Resource type:
The Detroit Jewish News, 1994-02-25

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Clioose Life So That

Kosher Cuisine
With Mexican Flair



n the Mexican resort town
ofAcapulco, with its curving
coastline, mountains and
tropical climate, it's not un-
usual to find an outdoor restau-
rant surrounded by tropical
foliage and with views of water.
But the Deli Garden in the

lenges to be met simply added
spice to the project.
"'We decided that the best
time to open was the start of the
tourist season in early Decem-
ber, when Jewish tourists from
Canada, the United States and

For more information please ciiitact
Clienil Kane at WO 661-1000.

The Council of Orthodox Rabbis of Greater Detroit
Wishes To Inform The Public That:

Simon Fischer Lekvar Prune Butter, Simon Fischer Golden Apricot Butter and
all Solo fillings marked Chof-K Pareve are to be considered as produced on
Dairy equipment and will have a D.E. added to future labels. The Solo fillings
marked Chof-K Dairy, contain non-Cholov Yisroel ingredients.

Chuckles and Sour Dudes produced by Leaf Inc. will no longer be OU certi-
fied after March 31, 1994. Packages bearing the OU after that date are still

Whoppers Malted Milk Candies and the new Bonus Bar Candy are OU-D but
only when bearing the symbol on the wrapper.

Zagnut Candy should be considered Dairy. The new label reads OU-D.

Snickers from Australia only, is available with Kosher certification when bear-
ing an (M/K) on the box.

Getting A Get

The Council of Orthodox Rabbis of Greater Detroit wishes to inform
the Jewish public that a Civil Divorce without a Jewish Get is worth-
less according to Jewish law. A couple may not remarry in Jewish law
until after a Get. To arrange a get, call our office (810) 559-5005.


17071 West 10 Mile Road • Southfield, MI 48075 • 559-5005/06

A view of Acapulco Bay.

Sheraton Acapulco Resort is un-
usual for another reason: it's the
only kosher restaurant in this
Pacific Coast town.
Opened just over a year ago,
it's the result of an unusual
recipe, a blend of an innovative
hotel manager, a creative Mex-
ican chef, and supportive Jew-
ish community officials from
Mexico City.
"I kept meeting Jewish peo-
ple who would say, 'There's no
kosher restaurant in Acapulco,
and that's why I don't come,' "
says Batya Brykman, general
manager of the Sheraton Aca-
pulco. "And I also met Jewish
guests at the hotel who would
bring their own kosher chicken
and meat from the United
States. I felt it was unfair for
people who are on a holiday to
have to cook their own meals."
The energetic manager, who
grew up in Tel Aviv where she
later had extensive hotel expe-
rience, came to the Sheraton
Acapulco a year and a half ago.
She cooked up the idea for a
kosher restaurant soon after
she arrived and saw the need.
The fact that there were chal-

Mexico start coming to Acapul-
co," says Ms. Brykman, who has
taken time from her typically
busy schedule to sit down in the
Deli Garden and talk about
how a kosher restaurant was
Cooperation from the Jewish
community of Mexico City was
a key ingredient of success. "We
had a lot of support," says Ms.
Brykman. "They immediately
sent me a kosher supervisor
from Mexico City." The super-
visor, in turn, is under the guid-
ance of the Orthodox Magen
David Community of Mexico
and its chief rabbi.
But besides setting up a ful-
ly kosher kitchen under Ortho-
dox supervision, there was also
the challenge of introducing the
Mexican chef, Jesus Castro,
who is not Jewish, to kosher cui-
sine. "He had no idea about
Jewish cuisine," admits Ms.
Brykman. "And we had to train
him very quickly."
She herself helped by giving
the chef some of her own Israeli
recipes. Chef Castro also kept
many of his Mexican recipes
and adapted them to the re-

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