A soccer player for a semi-pro league in northwestern Portugal fell victim to ojos tapatias nine years ago while on a trip to Spain and now is cooking up a mean Bacalhau a Vizcaina at his Fonda Portuguesa, located at Morelos 1895, corner of Av. Union.

Arriving home from work, the majority of flyers pushed underneath the door from the latest food joints in the area are usually discarded into the recycling bin. Tacos al pastor, Pizza Americana, Tamales de Dona Tere, etcetera. It all becomes a little repetitive.

Two brand new Guadalajara-area shops – and a handful of home-based operations – are riding a trend toward edible “flower” arrangements made from fruit, chocolate, nuts and sometimes cold cuts and cheese.

Mexican aficionados of organic food report they have a long row to hoe, but say they are seeing definite signs that receptivity is growing throughout the country.