Clioose Life So That Kosher Cuisine With Mexican Flair RUTH ROVNER SPECIAL TO THE JEWISH NEWS I 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 acceptable. 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. 64 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 created. 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-