Oct 3, 2013

culinary specialities of Colima

Enjoying my first breakfast in town of chilesquiles (Colima style, which is a subtle variation of the central mexican version). Actually, I did a lot of regional cuisines: tuba which is coconut water which is slightly fermented in the nut and served cold with floating chopped apple bits and cacahuates (peanuts), tejuino which is a kind of slushee made with lots of limes, tamarind, and corn masa. It's a interesting taste, very intense. Both drinks are served everywhere on street corners from vendors balancing jugs across their shoulders.

I also drank fresh agua de coco from roadside stalls where the top of the coconut is simply macheted off and you just throw in a straw. After you finish the water, the vendor chops up the fruit so you can eat the coconut meat with ample lime juice, salt, and powdered chili. So good. Also had a variation on the beach in Colima where you put the lime in de coconut [and add a good quantity of gin] and mix it all up.

Other regionalities- tacos tuxpenos (simple greasy meat and potatoes filled tacos, the local take on tacos de canasta, and nadadoras, literally 'swimmers' which are pork loin sandwiches made with a bollilo (hard roll) and covered liberally with tomato sauce and a squirt of crema. Eaten with a spoon.

Finally, local sweets- borrachos- super sweet chewy candy infused with liquor, tamarind fruit mash, and these really good proto-macaroon things which are basically shredded coconut, lightly toasted, and bound with a sugar glazing. Chewy and delicious.

My only disappointment with the trip was that I didn't get to eat any fish tacos or seafood. Pepe explained apologetically that the seafood here was actually more expensive than in the DF, probably due to the processing and distribution of trade across Mexico.

I ate a lot of meals with Pepe and his family- lots of soups, shredded meat, fresh mango, papaya juice, and white corn tortillas. Cafe de olla (pot made coffee) and huevos Mexicana for breakfast.

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