Food post! Pictures and descriptions of mouth watering dishes and specialties from coast to coast!
I liked Baños instantly, mostly because the bus stand is flanked by a row of atleast a dozen sugarcane juice stalls. It had been three years since I had sugarcane juice in India, and it’s my absolute favourite. I excitedly went to a seller and asked for a glass of juice. As I held up the glass, my eyes got a bit moist, it reminded me of my hometown and my childhood
Early in the morning bakers all over Cayambe wake up to mix wheat flour, sugar, margarine, yeast and a bit of salt. Then, they let the dough rise for about an hour before they begin kneading and stretching it to cut it into little pieces that are neatly lined on baking sheets. On average, a bizcocho shop bakes between 1,500 and 2,000 pieces a day, so you can get warm, out-of-the-oven bizcochos any time of day
Most streets in Merida’s downtown core were pedestrian-only, so there were lots of food carts, performers and tourists. I ate lot of yummy greasy street food.
It was getting late and I didn’t have a place to stay. That’s when I heard it. Gentle rumbling sounds from my tummy; sounds that I feared. I checked hostel #1 – it was full. I kept walking while the activity in my stomach intensified. Now it sounded like ferocious ocean waves hitting rocks on the seashore, except that it was nowhere as pleasant. I needed to find a place
Nahutal for ‘the place of coyotes’, Coyoacan, with its narrow cobblestone streets and maze of plazas and old buildings, is a bohemian neighbourhood that’s very quaint compared to the busy Zocalo and historic centre of Mexico city.
When I walked into the market to scenes of meat and carcases hanging from hooks and unclean floors in dingy corners of the market, I was very skeptical. Nevertheless, I settled down at a booth that served Tostadas, praying earnestly that I be spared from the revenge of Montezuma, an exotic name for traveller’s diarrhea.
Originally intended to be a half-day stopover, I was caught unprepared as this little town of Taxco charmed me into staying there for three days. I hiked to the top of the world, ate pozole, rode a scooter on narrow cobblestone streets and even saw a fiesta de San Sebastian among other things.
Pastes are semi-circular turnovers made with pastry crust and are very similar to the Indian baked samosa. Pastes come with various fillings – mole verde (green sauce), mole roja (red sauce), pineapple, apple, potatoes and refried beans; my favorite being mole verde and pineapple. Other than that, there is plenty to see in this small, quite un-touristy town close to Mexico city.
The national dish of Bhutan is Ema Datshi – Chillies and cheese. The Bhutanese take immense pride in their cuisine and eat food that’s quite spicy (even for my Indian palate)! ‘Photo Friday‘: Pictures from faraway lands.
How to eat Russian food in a Soviet-era canteen: I went to this eatery right next to the Red Square and ended up eating a large meal. The experience of getting there, buying food and eating it was quite interesting!