We are currently in: Ciudad de Mexico, DF, Mexico
When we settle in a new place for a while, we usually take stock of what foods are readily and cheaply available, and then base our meals on those items. This month, the produce stalls at the many markets set us up for a delicious and simple veggie soup that we’ve stuck with week after … Read more
As long as we’ve been traveling together, we’ve enjoyed getting to know our destinations through the local beer. For many years this meant visiting craft breweries or purchasing area brews at restaurants or grocery stores. In Raleigh, where we lived before departing on this journey, the metropolitan area has so many craft breweries that visiting … Read more
Food is a fantastic way to explore a new culture. We don’t claim to be foodies in any sense of the word and seldom seek out the most exquisite or famous flavors of a city (unless you count pizza and beer), but we do enjoy experiencing authentic food and especially love a good típico breakfast. … Read more
This is a series detailing some of what appear at first to be more mundane details of a place, but will hopefully be illuminating as insights into the grind behind the “glamour.” Water, Laundry, and Internet Many of our everyday essentials in Costa Rica have been quite easy and simple. Water from the tap is … Read more
Intro to SJDS San Juan del Sur is first and foremost a fun town. A fishing village at its roots, SJDS (as it is often shortened) was a popular stopping point on the maritime route to the California during the gold rush. It has since grown to just under 20,000 residents, and the local economy … Read more
We’ve wasted no time integrating baleadas into our hands-on Honduran experience this month. Baleadas (prounounced ball-ay-ah-das) are a favorite food throughout the country made with a thick, flour tortilla folded over a filling of mashed (refried) beans, cheese crumbles, and cream. While they sound relatively simple, the snack isn’t readily available in other Latin American … Read more
Diego, our neighbor and gardener, stopped me on the path outside of our casita about a week ago and asked me if we might want some extra lettuce he’d grown. When I gladly accepted, he extended the offer to include something I didn’t understand, but when he explained them as round and red, I assumed … Read more
Our hosts, Lucy and Sergio, are incredibly sweet and sincere. Sergio’s family has lived on the property for more than 100 years, and Lucy, originally from Mexico City, is who makes their house a home. They have made every effort to ensure that we have everything that we could possibly need, greeting us with warmth and … Read more
Our hosts, Lucy and Sergio, are incredibly sweet and sincere. Sergio’s family has lived on the property for more than 100 years, and Lucy, originally from Mexico City, is who makes their house a home. They have made every effort to ensure that we have everything that we could possibly need, greeting us with warmth and … Read more
When we detailed some of the differences between tequila and mezcal last month, we failed to give due credence to another drink native to central Mexico, pulque. Like its more famous descendants, pulque is made from maguey plants; however, whereas the other two are made from the baked heart of the plant and distilled, pulque is … Read more
