Dime (Spanish for Tell Me)

Playa (del Carmen) With A Full Deck

Happy (belated) Mother’s Day from Playa del Carmen, Mexico!

We returned from Cuba on Friday, retrieved Wolfie from storage near the airport and moved into a lovely 2 bedroom condo in El Cielo in Playa del Carmen where we will stay until we return to the States in late June for a wedding. Since campgrounds in the areas near Cancun/Playa del Carmen are pricey and because we decided to extend our stay in Mexico in order to accommodate our travel plans for the wedding, we decided to stay in a brick-and-mortar home here after we learned we could do so nearly as affordably as staying in Wolfie. In our condo, we have all the comforts of our former home in the States (internet, satellite TV, oven, dishwasher, washer/dryer, ac) plus swimming pools and nearby beach. With apologies to Wolfie, she just didn’t stand a chance by comparison. So, we will see how it feels to stay put for a little more than a month as we live the gringo life here in Playa.

Dime*

About our time in Cuba —  Spoiler alert: we were not huge fans. For those of you who have been and who loved it, we will try to explain more about our reactions and why ours might differ from yours.

It is important to understand how we decided to travel to Havana and how those decisions may have affected our time in Cuba. We chose to stay in an AirBnB in a private room with a Cuban family. Ordinarily, we select AirBnBs only when we have the entire place to ourselves but for Havana, we thought it would enrich our experiences to have access to the insights of locals. We selected a neighborhood called Vedado based on our research. We think that both of these decisions were good ones for us. Our AirBnB host turned out to be a real gem – she is an 86 year old who has clear recollections of time before and after the revolution and who inhabits a grand home of many rooms and a gorgeous back yard on a street where the late Fidel Castro once lived. Her home was very large and several family members lived with her, as well as a couple of household staff members. The home now boasts of 2 AirBnB rooms, each with a private bath and a tiny kitchenette. Our hosts did everything they could to make our stay comfortable.

Cruise or Tour?

It’s likely that most US citizens who have traveled to Cuba have visited on an organized tour or by cruise ship – in fact, this was the only way a traveler from the States could go during the “early” days of the Cuban Thaw. For those, the charms of Old Havana (Havana Vieja) are obvious – the old architecture, the charm of the horse drawn carriages and the convertible antique automobiles, the gorgeous, gleaming white Capitol building and downtown museums are undeniably captivating. Restaurants in Old Havana are cheap by US standards and serving sizes are almost embarrassingly large. The areas near the Malecon (waterfront walkway), the old forts, renovated train station and cruise terminal are walkable and lovely.

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Hotel Nacional sans Mafia
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Che’s image near Plaza de la Revolución
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Havana Vieja street
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Near John Lennon Park
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Havana Vieja
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Melia Cohiba rest room
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Havana Vieja
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El Capitolio
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Antique cars aplenty
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And more
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The Prado, Havana Vieja
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Cementerio de Cristóbal Colón
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Wonder if these tourists thought we were Cubans?
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Templo Beth Shalom Synagogue

When you move just a couple of feet beyond this area – in fact, just a couple of blocks within Old Havana, you begin to see the deterioration and decay of this once obviously-thrilling city. Buildings are literally crumbling and streets and sidewalks are pocked with large gaps, holes, cracks and more. And while there are clearly new building or renovation projects underway (or so it appeared from the signs displayed on scaffolding), much of what we saw all over Havana looked like it had not been touched since 1959 — everything needed a coat of paint, some significant patching, replacement window panes and more. The furnishings in our AirBnB house and in the places we visited were similar – kind of frozen in time. Things were old and out of date, and out of style and often in need of significant repair. This is not the “fault” of our hosts or the average Cuban. We learned that nearly every space is furnished with something recycled and the Cubans impressively recycle everything from furniture to linens to plumbing parts and clothes. In the end, the “your junk is my treasure” approach results in an aging and tattered sort of ambiance to nearly everything.

No Credit Extended

US citizens traveling to Cuba must do so with cash only – US credit cards are not accepted and banks and ATMs will not dispense cash so we needed to take what we thought we would need for the week. (Beware, as well, that when we attempted to access financial information from our Charles Schwab account, our account was locked, apparently required by US regulations rather than in reaction to a fraud concern).  We found this to be a significant challenge, at least emotionally, since we didn’t want to run out of money and our budgeting was based on scant information about how much various things would cost. Our budgeting concerns were exacerbated by being thwarted from some of our standard travel practices such as making our own breakfasts in the mornings; typically, we go to a market and pick up fruit, eggs, coffee, etc. and eat and sip leisurely in the morning as we consider the day ahead. But shopping in Havana in local markets is unlike anything we have experienced over our time on the road. In Cuba, families are given rations for many food staples (eggs, sugar, rice, beans, milk, etc.) and sources of those kinds of food do not appear to be available for sale to tourists. The markets had little on the shelves other than jars of instant coffee, cans of beer and lentils, Barilla pasta, rum and cigarettes. Panaderias (bakeries) existed but the bread and “pastries” were flavorless even if cheap. In short, we were out of luck with an attempt to cook breakfast in our room, despite the thoughtfully provided kitchenette there. We opted instead to pay our AirBnB host for morning breakfasts consisting of coffee, reconstituted powdered milk, eggs and ham.

Our need to budget our cash affected our choices while in Havana. While we were offered overnight trips to the countryside, the $60 an hour price tag for a car and driver or the $180 a day rental car rate meant that we yielded to our concern about running out of cash. Additionally, in a country where the average person earns about $20 a month, we couldn’t help but be concerned about whether these touring options would isolate us from real Cuban life. So, we stuck to exploring Havana only. And nearly all of it by foot.

Information Void

Havana has a bus system but no published bus routes or maps or signs at bus stops. Further, while we told that while the bus was a cheap travel option, they were so jam-packed that many passed us at bus stops. It seems that Cubans deal with this frequently – we saw huge numbers of people waiting (and waiting, and waiting, and waiting) at bus stops (and nearly everything else). Lines are omnipresent — everywhere and for nearly everything. So, off on foot we went, walking an average of 7-10 miles a day, leaving droplets of perspiration from one end of Havana to the other. It is, after all, tropical and hot and humid. When we had walked our last centimeter and our legs could barely carry us onward, we did relent a couple of times and took cabs – because they are unregulated, we learned quickly (after one disaster) to negotiate an agreed upon price before we entered, whether it was a tiny mototaxi, antique convertible, or falling-apart Russian made taxi.

Other things that we have come to rely upon on our travels were also largely unavailable to us in Cuba. Access to internet is very limited and quite expensive. Whether tourist or local, one must buy an internet card from the national telecommunications provider, good for an hour of internet ($4.95 an hour) and usable only at designated wifi spots in the city (mostly near hotels and public parks). Those spots became instantly recognizable because there were always large numbers of Cubans glued to their phone screens, gathered in these locations. We learned that Cuban cell phone “plans” do not include data – only voice and text; to use them for access to the internet, Cubans need to purchase internet cards at the same price as tourists. For us, not having the ability to use the internet or phone data for research, museum addresses and hours, cultural events or just random questions felt isolating. We have to admit that we have become, like nearly everyone we’ve seen along our travels, from large Canadian cities to small Mexican towns, reliant upon the information superhighway and we didn’t love being virtually without this resource.

It was, therefore, little surprise seeing folk clustered around wifi spots, eyes glued to screens. We are not sure how many bona fide TV channels exist on Cuban televisions but we saw only 2: one with general programming and the other with sports (including, on one night, a Pittsburgh Pirates baseball game). The general programming station had some children’s entertainment, some Cuban history, a Fred Astair-Ginger Rogers movie on one occasion, and some of what seemed to be “news” programming. We never saw a news stand or a magazine and we saw only one Cuban newspaper being sold on one particular morning at one particular bus stop. Clearly, information is at a premium. When we did access the internet, we were able to read the Washington Post, NYT, and other news outlets so we assume that Cubans may as well, but we are not completely sure. When we went to buy a local SIM card to have in our spare unlocked phone for emergencies, Roque waited in line for over a half an hour, was put through a rigorous set of questions by the national phone company worker, had his passport photocopied and the SIM card registered to him as well as the phone with strict instructions limiting outgoing calls to one a day. We tried using it once but the call failed.

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When you see a cluster of people such as this one near John Lennon Park, wifi must be nearby

What We Loved

There were some things we liked about our time in Havana. Inexplicably, we ate an amazingly delicious and completely authentic-tasting French croissant that we bought at the Union Francesa de Cuba, a gathering place and series of French eateries staffed by Cubans of French origin. We loved the Cuban art on display at the Museo Nacional de Bellas Artes and that there was a whole national museum dedicated to Cuban artists, even those who had painted anti-Revolutionary works. We loved our hostess, L, and her “daughter,” M, together with their staff, Miriam and Maria, among others – warm, lovely and generous people who shared friendship, hospitality and some information with us during our stay. If we were to ever return to Cuba, it would only be to visit again with these wonderful people.  In addition to our hosts, we befriended a waiter at the local corner Cuban cafeteria, who shared more information about life in Cuba with us than everyone else combined, as well as a waiter (likely related to the owners) of Beirut Schwarma, the surprisingly authentic and tasty Lebanese restaurant near the Melia Cohiba. We loved the sounds of the school children in the yard that bordered one of the walls of our AirBnB garden and their noises were as energetic, lively and unguarded as any would be in an elementary school in the States.

 

 

We also considered thoughtfully the idea, shared by nearly all the Cubans with whom we spoke, that while life in Cuba is not necessarily easy, it is sufficient. They are clearly proud of the fact that there are no homeless people in Cuba – everyone has a place to live and a subsistence level of food rations, as well as free medical and dental care and free education. Most expressed that they prefer the simple life in Havana to the lives they observe in the US where it’s all “keeping up with the Joneses.”   We take them at face value when they talk about their travels to Mexico, the US and even Russia but have a difficult time wrapping our heads around how the average Cuban could afford a $1000 airline ticket to Russia.

Cubans boast that Havana is an extremely safe place and indeed, we walked on abandoned, often dark streets at night with little concern for safety. But we were scammed a couple of times on the street – once by a taxi driver and once by a woman who implored us to buy milk for her baby (which we did) only to see her reselling it minutes later on the street. The Cubans with whom we shared these stories just shook their heads knowingly – they’d heard these and similar stories before and acknowledged that tourists are often targeted by locals.

It was difficult to tell whether life is really  “sufficient” for Cubans. While medical and dental care is free to all Cubans, we were told that pharmacies are without even basic analgesics, all surgeries other than essential ones are basically nonexistent, and doctors are leaving the country in droves. We are not sure how work works in Cuba – we saw a lot of idle people and those who seem engaged in work were those working in entrepreneurial activities, the economics of which are still unclear to us, since we were told that the government receives all income from all activities and distributes only 20% of the entrepreneurial fees to the worker (as in the AirBnB fees). And while our hosts made various restaurant recommendations and even made reservations for us, we later learned that our hosts have never eaten out at these places and cannot afford to dine out except at the local cafeterias.

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New desk – $2000 (!)
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New sofa – $3000 (!)
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Choco-crack? Are sugared cereals now the opiate of the masses?
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We discovered by so many people walk in the streets . . .

How will all of this work out for Cubans? We have no idea. Cuba was certainly neither the first or last place we’ve visited where there is a significant divide between the life of the average citizen and that of the average tourist. Perhaps what makes Cuba different from these other places is that in Cuba, this divide is necessitated by its economic/political system and to us, it seemed that the Cuban people would not experience personal gain with new enterprises. Time will tell.

But it is not likely that we will be returning to see how the story unfolds.

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The iconic mojito
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Amazing croissants!
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“Our” backyard garden
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“Our” AirBnB room
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Recycled decor on display at this French restaurant
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Wonder what’s beneath all of this shrouding in this downtown restaurant?

* the phrase Cubans use when answering the phone, often said with the accent on the first word/syllable

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Cooking On The Road

(Or, given the timing of this post and today’s holiday, Happy Thanksgiving to all!)

Initial Camping Kitchen Set-Up

Camp set Up
Original Camping Set Up

You will recall that when we left Maryland on December 26, 2016 on this road trip, we were tent camping. At the time, we were carrying a fairly sophisticated arrangement of camping “rooms” – a traditional dome tent for sleeping, a screen tent for our outdoor living area and tarps to frame and shield our outdoor kitchen, usually “built” around a park-supplied picnic table. We had long before dispensed with the traditional Coleman-type 2 burner camp stove and had upgraded to a more powerful 2 burner Mr. Heater Basecamp camp stove which is rated at 15,000 BTU per burner.

 

In addition to the camp stove, based upon an ingenious idea obtained from Pinterest, our camp kitchen was housed in a Stanley Tool Fatmax rolling toolbox. Within it were utensils, foil, baggies and plastic wrap, spices, cutlery and silverware, pots and dishes alongside our dishwashing and drying necessaries. We also had one large bear-proof box (creatively named the “bear box”) that housed other kitchen items such as charcoal and fire starter, larger pots, cutting boards, pantry items, etc. We were traveling with a 63 quart ARB 12-volt refrigerator which we powered using the cigarette lighter adapter while driving and our 100 watt solar panel and Goal Zero Yeti 400 solar “generator” while stationary.

We brought as many spices, sauces and pantry ingredients as we could fit into the Kitchen and Bear Box because we wanted to continue to cook and eat as we did in our brick-and-mortar home. While it is not completely clear how other overlanders cook and eat on the road –- whether they stick to basics or bring a little of home with them – we thought that since we planned to be on the road for well over a year, we wanted to eat the same (or similar) broad range of foods that we ate before we left on the trip. This included cooking with flavors from the Mediterranean, Asia, India and elsewhere.

This all worked pretty well. It was cumbersome but workable. We packed an amazingly large amount of sauces, condiments, spices and pantry items as well as kitchen utensils, including an electric coffee/spice grinder and a small electric chopper/food processor (in addition to a manual coffee grinder). We scaled down to several pots and pans – a cast iron skillet, cast iron Dutch oven, cast iron plancha (grill/griddle combo) and small pot with lid.

Before we left on the trip, we added frequently used recipes to the Pepperplate app for easy access along the road.   Pepperplate is a website/app that allows users to upload recipes (user generated or obtained from other websites) and create menus, from which shopping lists can be generated and more. It’s a powerful and handy app for anyone who enjoys cooking, recipe collecting and entertaining (the shopping list feature is worth its weight in gold as it aggregates ingredients — so handy for holiday meal preparations!).

Life After Wolfie 

When we acquired Wolfie, we moved our kitchen from the Kitchen and Bear Box inside. Wolfie’s kitchen has a 2 burner propane stove, a small sink, a microwave and a small fridge that runs on propane or electric. Of course, the microwave works only when we have electricity. (More on electricity below). We also have a small counter space next to the sink and a couple of storage areas above, below and next to the sink/stove areas.

Roque very cleverly used one of our 3 door plastic “dressers” (previously used for clothes when we were tent camping) inside one of Wolfie’s storage cabinets which now houses spices, pantry items, some canned goods and sauces. A $2 tin bucket from Michaels’ houses our most frequently used utensils – wooden spoons, spatulas, whisk, knives and cutting boards have a place alongside Wolfie’s 2-burner stove. We house our pots and pans under the sink with our dishes (plastic and paper) and our additional pantry items are in a cabinet or under the benches at the dinette (together with all sorts of other stuff). Prep space in Wolfie is extremely limited now that we are using our counter space for a dish drain so most of our food prep is done on a cutting board placed on the sink.

Despite the compact space we live within, we have added a couple of kitchen gadgets along the trip including a dehydrator for making jerky (ours is better, more healthy and less expensive than from the store), a small electric drip coffee maker (the French press uses too much water to clean when we are wild camping), dish drainer and a couple of extra cups for when we have “company” but otherwise we are using the same equipment as when we were in a tent. The Stanley Fatmax tool box was returned to its originally intended function as a tool box and the bear box is being used for hoses and Wolfie-related items. Wolfie’s fridge added a tiny freezer that allows for some ice and additional fridge space.

Note on Electricity:

Electricity for us is a bit like other technology in that it’s a work in progress kind of thing . . . For those familiar with RVing, you know that RVs have a “house” battery (usually some form of 12 volt car or marine battery) that charges when you are driving and that runs some of the RV’s essential functions such as lights, water pump, USB power outlets (for newer models), RV fridge, hot water heater, kitchen and bathroom fan and perhaps a little more. The battery does not supply sufficient power to run AC, microwave, or “regular” power outlets. You can add batteries to the RV battery bank but that will only extend the amount of time you can run essential functions without recharging UNLESS you also add a power inverter that will “convert” (which is really inverting) 12 volts power into AC power to run small appliances such as drip coffee makers. Many modern RVs are sold with solar connections that allow for solar panels to connect into the RV electrical system and then recharges the battery when the RV is stationary and not hooked to electricity.

In order to run a powered appliance, you need either an inverter (which simply converts stored power from DC to AC) or a generator, which actually creates usable electricity for power-hungry functions like the microwave or air conditioning.

Many in RVs never sweat any of this because larger RVs usually come with generators built into the rig, drawing gasoline directly from the gas tank of the rig, or they just rely on campground-supplied power. It’s great to have power supplied at a campsite but camping only in campgrounds supplying power limits you to certain kinds of camping.

Our Goal Zero solar “generator” is really just a beautifully packaged battery with an inverter attached . . . The model we bought was the Yeti 400 and the “400” denotes the watts that are “generated” by the inverter. Our Goal Zero produces enough power to power our ARB fridge and to recharge our phones and tablets. It can also be used for our small coffee grinder or tiny food chopper but that is about its limits.

After we wild camped a few times, we realized that there were times when we were going to want more power so that we could recharge the house battery, or we could run the coffee maker or we could run the air conditioner. For these needs, we knew we needed a generator, which we decided to purchase while on the road to Alaska, ordered online for store pick up in Anchorage.

We opted to purchase a Champion generator that can produce sufficient watts to run the air conditioning in Wolfie because it seemed to make little sense to have a generator that supplied some but not all of our needs. We believed, as well, that the generator might come in handy for future non-RV applications and we could, therefore, justify the purchase for several reasons. The one we bought works well but it is quite loud – the much quieter Honda generators are extremely costly so while we would have loved less noise, we couldn’t justify the additional cost.

To counter the generator noise issue, we later decided to add a 1500 watt power inverter into our set up. The inverter is silent because it is not generating electricity but just inverting power from 12 volt to AC. It is connected to Wolfie’s house battery (which is now chained to an additional AGM marine battery that we were using with the Goal Zero in Gertie) and allows us to run an extension cord to the coffee maker or coffee grinder in the morning without starting up the generator.

Most Pan American Highway overlanders do not appear to be traveling in any sort of RV and are likely doing just fine with a solar panel and battery plus some type of inverter. Most RVers are likely fully self sufficient with factory-supplied generators connected to the RV’s electrical system and gas supply. We are kind of in between. The sort of “hit and miss”-learning by experience that has emerged over our time on the road has probably resulted in a hodgepodge of solutions that might make others howl with laughter but it seems, finally, to be working for us.

Our Eating Repertoire

Our breakfasts and lunches are simple affairs – most of our thought and energy go into planning and making our dinners. On average, we will cook 6 out of 7 dinners – or 20 out of 21 weekly meals. They are also mostly simple affairs consisting of a grilled source of protein and a vegetable or salad or a fruit. Keeping fresh veggies and fruits around is a challenge – they take up a LOT of refrigerator space and spoil easily so often we have one or the other with dinner but rarely both. Roque is a master at grilling, whether over gas, charcoal or firewood and we have enjoyed many meals of grilled whole fish, steaks, racks of lamb, pork of all sorts and more. Grilling is not always possible, particularly when parks restrict fires and charcoal grills and grilling over a propane heated, cast iron plancha does not always produce excellent results. So, when we are not grilling, we have enjoyed pan seared Pacific halibut, pan seared steaks, freshly shucked local oysters and more. We have learned how to “bake” mini pizzas in the Dutch oven, made stews, prepared curries, scrambled eggs, blackened salmon, stir-fried Asian meals, “doctored” ramen packets with veggies, pork belly and aromatics, and created chicken lettuce wraps just like when we lived in DC. On Passover, we prepared a small sedar, complete with gefilte fish (store bought), hard-boiled eggs, matzo and homemade matzo ball soup. We have learned that much is possible with a bit of thought and a healthy dose of creativity. Still, we have also de-emphasized meal prep over the course of this trip largely because the therapeutic value of cooking was significantly reduced after retirement and because we just didn’t feel the urge to spend a lot of time in the kitchen/fire pit when there was so much other stuff to do.

Our Shopping Regimen

A friend asked us about our shopping routine one day and the question stopped me in my tracks: what WAS our shopping routine? Earlier in our trip, we learned from shopping trips to grocery “stores” in Terlingua, Texas (on the western edge of Big Bend National Park) and in Springdale, UT (on the western edge of Zion National Park) that while there is often some source of grocery items, the selection and cost for “our” staples made it essential that we ensure these items were stockpiled, when possible.

After passing through tiny towns with little more than convenience stores within gas stations as a source of procuring grocery items, we learned to take mental stock of “meals” on hand – eggs and cans of salmon and tuna as well as PB&J were always in our pantry. After spending substantial time in Canada, we learned that sugar-free beverages were scarce and that we had to make adjustments when it came to our preferred non-alcoholic drinks. (Note: alcoholic beverages in Canada are HIGHLY taxed and much more expensive than in the US – we learned to stock up on liquor in Alaska before heading back through Canada).   In short, as long as we could count on at least 2 meals within our pantry and fridge, we knew we wouldn’t go hungry.

When in new towns, one of our great pleasures is to visit new grocery stores. Within the US, grocery store chains are often more familiar than not and we learned that our store courtesy card/phone numbers worked in stores where we had NEVER shopped before, making clear that some chains are linked whether we are aware of this or not. For example, Albertson’s, which we have visited throughout the western US, is a chain related to Safeway in some manner.

In short, we shop when necessary – when we are out of essentials or when we have “nothing to eat.” This pattern is not unlike how we shopped when we resided in a brick-and-mortar home – we shopped nearly daily for dinner items and bought our staples at the same time. While we cannot, as a general rule, purchase Costco-sized packages, we buy our racks of lamb only at Costco and have made many batches of curried chicken salad from the rotisserie chickens we buy at warehouse clubs.

What We Crave

Despite our expansive cooking repertoire, broad palate and willingness to eat what the locals eat, there are things we don’t get to eat often enough to fulfill our inner (eating) souls. Among these things are good sushi. Bagels. Dim sum.   Good fried chicken. Chopped liver. Anything braised. And a delicious piece of cake or pastry. The take-away is that it is worth waiting for the right place (or kinda-right place) before trying to satisfy the craving, even if it means waiting 6 months for sushi. Or learn how to make it yourself. (Ask Roque about shucking Pacific oysters – a topic for another day.)

Cooking in Mexico

Since we just arrived in Mexico, it is not clear how our eating and cooking will change. The first several days felt like we were on vacation and we succumbed to the temptation to eat out – one late lunch at a beautiful vineyard, El Cielo, in the Valle de Guadeloupe, an early lunch of tostadas on the street at La Guerrerense, and a fabulous early dinner at Manzanilla in Ensenada. The meals were each memorable and, frankly, better than most of the restaurant meals we’ve eaten along this trip. They were also, predictably, much less expensive than most of the meals that we have eaten (in or out) over the past year of travel and so, the dilemma, both in terms of pocketbook and waistline, for us will be in finding some balance.

We have already learned, from visits to local markets and grocery stores, that we will not be without good (and familiar) food, however, meat is butchered differently in Mexico than in the US and the broad selection of cuts and types (lamb has been absent from all of the stores we have visited including Costco and Sam’s Club) may limit what we purchase until we become more familiar and, perhaps, more adventurous. It is exciting to find huge bins of different dried chilies, unfamiliar fruits and vegetables, and ones that we recognize but do not know how to cut or prepare (prickly pear being among them). And the spices! We replenished our ground cumin the other day with a 40 gram packet that cost under $1; the same was true for aji molido (garlic powder).

Our favorite beverages are not available in any store so we will need to make adjustments but we are flexible and are sure we will adapt. And when we are able, we look forward to cooking classes and more research on how to use some of the local ingredients and, perhaps, will find the courage to learn to cook things we love to eat but have never cooked. Pulpo anyone?

 


 

In case you are interested, here is a list of what we have and try to keep on hand:

Spices

Salt, white pepper, black pepper (whole and ground), garlic powder, onion powder, cumin (whole and ground), Montreal steak seasoning, coriander, cardamom, turmeric, oregano, basil, thyme, rosemary, tarragon, mustard powder, Old Bay, curry powder, garam masala, sumac, ras el hanout, ginger powder, cinnamon sticks, ground cinnamon, whole nutmeg, allspice (whole and ground), cayenne, bay leaves, fennel seeds, and celery seeds.

 

Sauces and Pantry Items

Oil (canola and extra virgin olive oil), soy sauce, vinegar (champagne and balsamic) chicken and beef bouillon, Tabasco and 2 other hot sauces, Worcestershire sauce, sesame oil, oyster sauce, Asian fish sauce, Chinese rice wine, hoisin, flour, white and brown sugar, splenda, dried whole milk, baking soda, baking powder, vanilla, rice, canned sardines, canned tuna, canned anchovies, canned salmon, Rotel, peanut butter, maple syrup, mustard, ketchup, mayo, grape jam, Naomi Benzil’s mango chutney and peach mango honey, fresh garlic, minced ginger, lemons, limes, tomato paste (in a tube), panko, bread crumbs, various dried beans and legumes and some other items that we’ve likely overlooked.

 

 

 

 

 

 

 

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