|
|
|
|
In March, I
traveled with my family to Mexico, to the
Michoacan province to see the
El Rosario monarch
butterfly sanctuary high in the mountains, and to
the
Yucatan, for the seaside and Mayan culture. Enjoying
meals at the
outdoor markets was our favorite thing to
do. It was wonderful to see
families engaged in food
preparation at all levels and the passion with
which
they cooked.
In Michoacan, we enjoyed delicious clear mushroom
soup, pork cutlets with crackling, fried cactus, and a
variety of
stewed beef and pork dishes, all served with
fresh tortillas and
various salsas depending on mom's
recipe. In the Yucatan, there was
delicious chicken,
lime and tortilla soup, fresh fried fish, crisp
tacos with
turkey, and my favorite - slow roasted pork, cooked
wrapped
in banana leaves in a charcoal pit, served with
bread or fresh
tortillas and pickled onions. Food was
celebrated on every corner!
So
inspired, back in Canada, we’re testing recipes for
our own corn
tortillas, soups, and tacos! Ola!
David Cooke
|
|
|
|
No comments:
Post a Comment