Hub and I sit in front of the TV watching a Miami station (English language), munching home-made guacamole, a hub specialty, prepared with ingredients bought at market this afternoon - avocado, tomatoes, cilantro, lime juice, onions, peppers (not hot). Fresh-baked nachos and tortillas provide the perfect accompaniment.
Several hours of walking and touring and we arrive home, collapsing, our bodies demanding rest. We revive enough to put away the day's purchases and make our culinary treats.
Vacationing can be hard work!
Locally-produced food is safe for consumption. Instructions in a notebook at our house indicate fruits and vegetables should be immersed in a BacDyn solution, ensuring any bacteria are killed. I fill the kitchen sink with water, pour in a cap full (a large container of the solution provided at the house), place the food in the sink and soak 15 minutes.
Our family was concerned about our safety and the level of modern conveniences in our lodging and elsewhere. We are repeatedly assured this is one of the safest towns in Mexico, and modern conveniences abound. Public restrooms are modern and spotless, stores and restaurants clean and well-kept. Our lodging is spacious, equipped with a large stove and oven, refrigerator with water dispenser, microwave, coffee maker, and toaster. The only kitchen appliance missing is a dishwasher. I suspect a lot of vacationers and part-time residents, including the owner of our place, do not cook a lot of multi-dish, multi-utensil meals. Restaurants are abundant and very reasonable.
A 3-1/2 hour food tour proved a vacation highlight. Walking a two-mile stretch of the city, we stopped at seven places for a taste of San Miguel - ceviche (uncooked, marinated fish) at a Peruvian restaurant, a pork dish prepared Yucatan-style at a second place, chicken enmoladas (tortillas, mole sauce) at a third restaurant, then ice cream at an outdoor stand. Tortilla soup, tequila, and dessert followed.
Our Taste of San Miguel tour group in front of La Cantina El Gato Negro, otherwise known as a tequila bar.
I am the short one.
We attended a Mexican regional cooking class, cutting vegetables, grinding ingredients together into a salsa and best of all - eating! Preparation is labor intensive, but the results worth the time and effort. But one cannot consider calories. The cream-based corn soup I am sure is a high-cal treat, and the baked apples contained a honey-based sauce and nuts. An occasional indulgence.
Fresh hand-ground salsa
Ruben, our cooking instructor.
James Beard said, "Food is our common ground, a universal experience." We are savoring local cuisine and foods, a step closer to understanding and appreciating a culture different from our own.