Laura took myself and Andres out to dinner at a popular restaurant with one of the best views of San Salvador.
Vista, ambiance, company and food all excellent. I had ribs with “local” side dishes.
Andres testing his new Sony phone.
more San Salvador photos
First night in San Salvador, we went out for the most popular local food. What else?
They eat these morning, noon and night.
A pupusa … is a traditional Salvadoran dish made of a thick, handmade corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following:
cheese (queso) (usually a soft cheese called Quesillo found in all Central America)
cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón in some other countries)
refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America).
The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of cheese, beans, and chicharrón. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa. …
EVERYONE in Panama City tries to head for the Beach on weekends.
Year round.
I joined a group of gymnastics coaches for a weekend to Bijao.
The Sheraton Bijao Beach is a big, beautiful resort.
I never get tired of Infinity Pools.
We stayed at the nearby condos. On the golf course.
My host Andres LOVES LOVES LOVES Ceviche.
That was my first of many in Central America. 🙂
Barbecue guru Rockin’ Ronnie got a sausage maker for Christmas.
more photos on flickr
Laws are like sausages, it is better not to see them being made.
I stayed at the posh Sheba hotel, gorging on two buffet meals daily.
Mornings I enjoyed a pot of Arabian coffee with hot milk. Omelette with Foul (Fūl medammis) and all manner of sides.
Fresh fruit and yogurt. Sweet lassi the mornings it was available. Staff at Sheba are mostly Hindi.
On every dinner plate was hummus. … And six or seven mains.
Deserts are fantastic in the Middle East. I’d sample 4-5 each night, always including variations of bread pudding.
My guide and translator, Malik, likes a local tea shop.
… Yemenis take their tea seriously, and while Yemen may be the birthplace of coffee, it is tea that reigns king amongst hot beverages here. Drinking tea in Sana’a is more than just getting a caffeine fix. It is a way to watch the world go by, see friends socially, and let go after a long day …
Malik and I would stop, too, for inexpensive mashed potatoes. Super popular here.
A number of healthy topping are available: salt, pepper, chilli, tomato sauce, etc.
The most impressive street food is hot bread.
Check the hand speed of the cook.
Click PLAY or watch it on YouTube.
more street food photos
My parents hosted dinner the day after Christmas.
Delish. 🙂
Who won the Mexican Train, again?
Yvonne served this Canadian wine with Christmas dinner. Interesting.
Sage Grand Reserve New Release
Gewurztraminer fermented with wild sage plants produces a semi-dry, crisp-spiced well balanced wine with a unique sage aroma. A special occasion wine, an excellent sipper. Serve chilled to compliment turkey, chicken, spicy dishes, and lamb.
… You are allowed to add Beet.
Right?
Original Homo sapiens could only digest lactose in milk until age-5.
But around around 10,000 B.C. a genetic mutation appeared, allowing many — including me — to enjoy lactose milk products their entire lives.
read more on Slate – The Most Spectacular Mutation in Recent Human History
In fact I use chocolate milk as a sports recovery drink. LOVE IT. 🙂
Cheers to Peter and Warren for the link.
Happy Canadian Thanksgiving Sunday.
Barbecue guru Rockin’ Ronnie rails against the “cholesterol fascists” and hints that he’s considering another cookbook …
… Raw seal meat is the texture of the finest tuna sashimi and tastes like a cross between beef tenderloin and sea urchin roe. …
Barbecue Secrets – Confessions of a Meat Freak
Rick McCharles 