No matter how hard we tried we just couldn’t stay dry.
A single step out of the plane and it all seemed part of a magical realism novel from Gabriel García Márquez. In that hot, humid and tropical pueblo, every move was slowed down in a permanent mist, which made my clothes feel damp. Under the open sunny sky, that mist was shiny and full of light as it transformed the colors from the exotic overgrown plants, colorful houses and small streets. There were cute little insects, bees and hummingbirds moving all around. Wide chubby trees offered some shade, as people walked by with no hurry, wearing earth colored hats.
And everything, absolutely everything, was infused with the lusciously sweet aroma of vanilla.
No. I don’t do drugs.
This is a true description of a small town in the region of Totonacapan in the state of Veracruz, where vanilla originated and is still heavily grown. Also where my husband and I were invited to a wedding, more than a decade ago. And it was in that small pueblo, where I tasted the best horchata I have ever tried.
Continue reading We could all use a little Horchata…
I wish each day had ten more hours so I could tell you about so many dishes already.
This is how behind I feel in all I want to share: Six weeks ago our family came back from the Copper Canyon in Mexico. I took notes, pictures, short videos, interviewed cooks, planted myself in their kitchens until forcefully uprooted by my husband, and ate like a mad woman from any interesting sounding dish, which was practically everything (partly with the purpose to come and tell you all about it…).
Then we came home, and life got in the way… I took longer to launch this site because I wanted to add more sections. By the time it was ready, so many weeks had gone by, I was eager to share more recent food excursions from my kitchen.
Yesterday, these red tomatoes reminded me of my delayed purpose. They looked perfectly ripe to become the base for that Mexican Style Rice we ate at the Chepe train (formally known as the Chihuahua al Pacífico). It was unbelievable. Not only how good it tasted, but where and how it is made, every day.
Continue reading Unforgettable Rice from El Chepe