Most-eaten: tortillas.A staple of every meal, I eat corn tortillas every day in a variety of ways: as a utensil to scoop up my frijoles at breakfast, rolled up as a compliment to lunch (and tortilla-rolling is certainly an art) or as the outer layer of my doblado de queso for dinner.My family buys a kilo or two of tortillas every few days at the local tortilleria for around 13 pesos.
Most unusual: grasshoppers.
Favorite: Chalupas.A tostada (fried or baked tortilla) covered with refried beans, shredded carrots, beets, cheese and salsa.
Spiciest: Chile.A term for the pepper itself or a sauce of varying-levels of spiciness, Mexicans love their chile and I´m finding an appreciation for this spicy condiment.Though, as my family loves to say “el chile pica y repica.”Any guesses as to what that means? ;) If anyone is curious, I´d be glad to share, but to protect those readers with sensitive stomachs, I´ll refrain from spelling it out here.
Sunday morning staple: tamales. Every Saturday evening after 6 pm, you can find red light bulbs shining outside of houses all over the city. These lights signify that you can purchase homemade tamales. Without fail my family travels to their favorite tamale house to pick up Sunday´s breakfast. After sampling all the varieties, I have settled on mole with pork as my favorite. Mole is a fabulous Mexican sauce comprised of an average of 20 ingredients ranging from ground nuts to chile to dried fruit.
The one food I couldn´t stand: hígado (liver). I am quite proud of the fact that I´ve tried every food that has been offered to me during my time here. However, I had a hard time stomaching the liver. Luckily, I only asked for a very small piece and didn´t gag, though it was a struggle.
Unexpected favorite: nopales (cactus paddles). These can be liquefied in a juice, steamed or fried and I´m readily becoming a fan.
My weakness: sweet bread. My house always has a ready supply of sweet bread from a local panadería. This is usually what Gabriel eats for dinner--usually dipped in the instant decaf coffee they buy. I have no trouble passing up this coffee for lemon or camomile tea, but I struggle to resist the bread…which really is more cookie-like than bread-like.
My weakness: sweet bread. My house always has a ready supply of sweet bread from a local panadería. This is usually what Gabriel eats for dinner--usually dipped in the instant decaf coffee they buy. I have no trouble passing up this coffee for lemon or camomile tea, but I struggle to resist the bread…which really is more cookie-like than bread-like.
Favorite street food: elote. This corn on the cob comes slathered in mayo and then drenched in cheese and chile. So unhealthy. So delicious.
Cutest: guineos (bananas). I especially like the purple ones grown here in Chiapas and the teeny-tiny ones that are about the length of my thumb and can be eaten in two bites.
Cutest: guineos (bananas). I especially like the purple ones grown here in Chiapas and the teeny-tiny ones that are about the length of my thumb and can be eaten in two bites.
Most dangerous: spiny chayote. This fruit (technically, but considered a vegetable by most Mexicans) comes in two varieties…smooth and spiny (my names, not technical). It is eaten in chunks (kind of like squash) or in cream soups. The spiny variety is considered a dessert and before it´s steamed it is reminiscent of a cactus. I almost drew blood when I inadvertently grabbed one out of the refrigerator.
Yes. I am quite happy with the food here. though I wouldn´t mind eating less meat. Gone are the days of my vegetarian diet, but I had been a vegetarian so long that I feel like this change is a good chance to push myself out of my comfort zone and contemplate the dietary choices I have made in the past and will make in the future. I don´t miss one specific food from the U.S., but occasionally I long for my Dad´s cheese soufflé and stir-fried broccoli or dahl from More with Less, but I know when I return home I´ll be pining for a good tamal de mole come most Sunday mornings.
No comments:
Post a Comment