Mexico- week 2

Let's just start this week out by saying that this is, aside from Pastry and Baking, one of my favorite classes. It's probably tied with Classical at this point on my list of favorite classes. The food is absolutely delicious and it isn't a class in which you have to run around like a chicken with it's head cut off to get everything done. This means, to me, that I have more of an opportunity to really experience the dishes, new ingredients (mostly chiles), and cooking.

This week we were still in Mexico. I made Pico de Gallo to go with the Yucatan style steamed turkey, Churros, and Mexican Hot Chocolate. One thing that happened this week was that the turkeys all too a little longer to cook than planned so everyone else had everything ready and then it had to sit for over half and hour while waiting on the turkeys. This definitely affected the consistency of some items.

I've made Pico before at home, so this wasn't too much of a challenge. I did need a little more lime juice and salt, though, in my final seasonings. The Yucatan style turkey was amazing. We ate it in fresh corn tortillas with Mexican white rice, a delectable salsa one of the table mates made out of his own repertoire, pico, and grated gruyere cheese. Some people also ate pickled onions with theirs, and we also had a cactus topping that was available but I didn't really enjoy the flavors of that dish.

The churros were a little bit of a challenge. I've made churros before with no problems. This recipe seemed to produce "stickier" churros. The outside fried up nicely, but the inside never fully dried out as much as it was supposed to. I made the dough and piped lines onto a sheet pan and popped them in the freezer to set up enough to cut into smaller lengths to drop into the fryer. I set the fryer on 350 degrees and gave it ample time to heat up (2 hours!). I tested a tiny length of the first churro and the oil didn't seem hot enough. Chef turned it up all the way to 400 and we gave it a little longer to heat up again. My second churro began bubbling immediately, but was still extremely tacky in the middle when it was golden on the outside. Another table was having the same problems, so we decided to try and fry them twice. This seemed to help and my last batch finally seemed to cook enough that the inside was just SLIGHTLY tacky, and by placing them in a 200 degree oven to hold, managed to get them dried out enough to be delicious, although not quite as crispy as we would have liked due to the holding.

To go with the churros, I made a Mexican chocolate dipping sauce. I've never eaten Mexican chocolate before, and I was missing out!!!! I love the spicy cinnamon flavor, and I even like the grainier texture. I could have just sat there and eaten a whole bar of the chocolate. I made a basic ganache by melting the chocolate in a double boiler with a little butter and heavy cream. The texture of the Mexican chocolate made a stickier ganache instead of a smooth and creamy ganache than "normal" chocolate does. I then whipped some heavy cream and folded a little of the chocolate mixture into it to make a topping for the dipping and hot chocolate. The hot chocolate was simply milk, vanilla beans, and Mexican chocolate all melted together. It was thick and delightfully rich, and I stirred a little into my coffee to make an amazing late morning pick me up. The whipped cream melted almost as soon as it hit both items I piped it onto, so the presentation pictures are a little...rustic...but that's the food's style anyways.



I was able to take leftovers home to Marc and he thoroughly enjoyed it, as well. I am finding that as I eat more and more spicy foods in my classes that my palette is slowly becoming more accustomed to higher heat. I am able to tolerate spicier foods without having to guzzle huge amounts to cool my mouth off. I didn't think that would ever happen!

Next week is our last week in Mexico. I am anticipating more delightful foods, especially since we will be making GUACAMOLE, which is one of my favorites!

Good Vegan Eats in Mexico

Eating vegan in Mexico is easy! The main strip in Playa Del Carmen is very touristy. Walk a few blocks over, and eat like a local...and pay local prices. These were veggie enchiladas at a local dive in Playa, which I washed down with a strawberry kiwi shake.


Grilled veggie and pineapple fajitas


Frothy iced coffee. I can't live without my Trader Joe's soy creamer at home, but I quickly became accustomed to drinking coffee black.


A bagel with shredded vegetables. I think I could even give up my tofu cream cheese and start eating bagels this way.


A roll with refried beans, tomatoes, and sesame seeds at the Tamarindo B&B. Do try recreating this at home!


After driving around Cozumel, sauteed mushrooms in corn tortillas hit the spot.


Black beans, rice, avocado and warm tortillas at a charming local restaurant on the way to Uxmal.


Sweet fried plantains over rice, guacamole and chips, and a tropical shake at the local food hall in Valladolid


A pool-side breakfast at Dolores Alba.


Fresh fruit is everywhere. I bought a bag of mango with sliced lime and a side of chili pepper from a woman on the roadside. It was some of the best I've ever eaten. You can also grab some fresh fruit before hopping on the Cozumel ferry.


Can't go wrong with a margarita...


...or a Corona or a sangria. Everywhere I ordered it, the sangria was just fresh squeezed lime juice, topped off with red wine. So refreshing.


I have a confession to make. I fell off the vegan wagon - once. These Mexican rolls, included in my breakfast at the Posada Luna del Sur, had dairy, which I didn't realize until I got home and googled their ingredients. But I think about what Kathy Freston said in "Quantum Wellness." To paraphrase, she said vegans shouldn't torment themselves when they consume minimal amounts of animal by-products, which might make up 2 percent of our diet. It does nothing for the bigger picture of animal welfare.


The non-Mexican fare I tried, including spinach risotto at an Argentinian restaurant in Tulum and cheeseless veggie pizza at a pizzeria near Chichén Itzá, were descent but nothing impressive. The basic, rustic Mexican food was the best. I really embraced the simplicity of the food. No overproccessed ingredients. Just natural, whole foods. I think traveling is one of the best ways to spend money. You learn invaluable lessons about how others live, including how and what they eat, that stay with you a lifetime.

Traveling in developing nations is eye-opening. You appreciate the things we do have, like drinking water that is safe to consume from your tap, sanitation systems for our waste, and a relatively good education and health care system. But you also see how our sense of happiness is often so tied to materialistic possessions, when many others seem content without them. I'm reminded of one of my favorite quotes from "The Little Prince," by Antoine de Saint-Exupéry, "It is only with the heart that one can see rightly; what is essential is invisible to the eye."

Longing for Mexico

All of this snow has me reminiscing about my trip to the Mexican Riveria Maya this summer. The all-inclusive jumbo resorts of Cancun are just not for me. I far prefer quaint little budget hotels, eating at local hang-outs, and exploring different areas. Breakfast was included at all of the hotels I mention.

First stop, Playa Del Carmen. Less than an hour's drive from Cancun. No high-rise hotels here. But development is going on everywhere, and construction noise was fairly common. This was probably the most touristy place I visited (it had the only Starbucks I saw when in Mexico). But the sandy beaches and turquoise waters made up for that. I stayed at the Hotel Playa Del Karma. Around $80 a night.



Onto Cozumel, about a 30 minute ferry ride from Playa. Avoid the tourist center and stay at the Tamarindo Bed & Breakfast, for only $45.

A street in Cozumel


Definitely rent a scooter and ride around the island


The highlight of my entire trip. When riding around the island, I stumbled by turtle shells hatching and making their trek to the sea.




Off to the sea...good luck!


Onto to Valladolid. Out of about 40 people in this bar, which was filled with locals only, I was the only woman!

A band came in and serenaded the crowd.


A woman sitting in a store front.


Street dogs are everywhere in Mexico, which is so heartbreaking. This one got the nickname, Yuca, since I was in the Yucatan Peninsula. This sweet soul was so friendly. I wish I could have put her in my suitcase.


Next stop: Chichén Itzá, a must-see. Don't miss the light show in the evening.

A resident on the grounds of Chichén Itzá.


I stayed in this campy little hotel, Dolores Alba, for under $60. After exploring the ruins, relax with a Corona at the poolside bar, or take a swim.


In Tulum, I stayed at Posada Luna del Sur, for $70 a night. The owners were so friendly, and often aid the street dogs with food, water and veterinary care.

Cheerful towel arrangements like these are common in Mexico.


When you visit the ruins in Tulum, don't forget your swimsuit. You can take a dip in the ocean.


"You could taste heaven perfectly," Tori Amos sings in "A Sorta of Fairy Tale." That could summarize my entire trip.


Up next, a vegan food update.

Hotel Playa Del Karma, Playa Del Carmen
Posada Luna del Sur, Tulum
Dolores Alba, Chichén Itzá
Tamarindo Bed and Breakfast, Cozumel