Food!
As promised, we are pleased to share with you the delicious food we enjoyed each day this past week. A typically almuerzo (lunch-the largest meal of the day) includes:
- a soup with mote (more on mote later)
- a main course (usually includes rice, meat dish, and a salad)
- a postre (dessert)
MONDAY: We enjoyed a soup (I forgot to take a picture), but shown on the right is our main course:
stewed pork and papas (potatoes) over rice, with a slightly hot sauce w/onions (the orange color you see) and a salad of aguacate (avocado).
TUESDAY: We consumed a pasta and chicken soup, then had fried yuca patties over rice, with a side salad of squash, radishes, green peppers, onions. The meal was completed after a saucer of homemade mango ice cream (I was so excited about the mango ice cream that I forgot to take a picture before i ate it...)
WEDNESDAY: We had a vegetable/rice soup, followed by rice and egg/cheese/potato cakes on rice with a beautiful green salad of tomatoes, greens, yuca, peppers. No picture of the postre: jello!
About the first picture: MOTE. It is a type of corn (maiz) that is known in the US as hominy. Here, they soak it and put it in ALL soups, so we have it every day.
THURSDAY: We had a filling chickpea soup (the white items in the soup is the mote). For the main course, Mark loved the stewed sausage and pork with zanahorias (carrots) over rice. I loved the fried plantains (I had been looking forward to plantains and mangos since we planned our trip!) Postre: A mango! (not shown)
FRIDAY (today): We had a vegetable/rice soup, followed by seasoned rice, papas with green beans, and a cebolla (onion), tomato, tuna fish dish. Yummy! Postre: Flan (not shown).
Our housing arrangements include breakfast and lunch, but not dinner, so we have had adventurous trips to the markets, and have cooked many creative concoctions ourselves. Our favorite addition to these dishes is this little red pepper with black seeds that adds the perfect amount of spice!
WEDNESDAY: We had a vegetable/rice soup, followed by rice and egg/cheese/potato cakes on rice with a beautiful green salad of tomatoes, greens, yuca, peppers. No picture of the postre: jello!
About the first picture: MOTE. It is a type of corn (maiz) that is known in the US as hominy. Here, they soak it and put it in ALL soups, so we have it every day.
THURSDAY: We had a filling chickpea soup (the white items in the soup is the mote). For the main course, Mark loved the stewed sausage and pork with zanahorias (carrots) over rice. I loved the fried plantains (I had been looking forward to plantains and mangos since we planned our trip!) Postre: A mango! (not shown)
FRIDAY (today): We had a vegetable/rice soup, followed by seasoned rice, papas with green beans, and a cebolla (onion), tomato, tuna fish dish. Yummy! Postre: Flan (not shown).
Our housing arrangements include breakfast and lunch, but not dinner, so we have had adventurous trips to the markets, and have cooked many creative concoctions ourselves. Our favorite addition to these dishes is this little red pepper with black seeds that adds the perfect amount of spice!
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