Full belly. That seems to be the theme to my weekend. Having been out of town so much recently, I spent a lot of the last two days catching up with friends, so lots of food and drink was had. Good times, great oldies.
Looking forward at the next few weeks, it’s hard to believe that Thanksgiving is here in less than fourteen days. We all know that means lots of our favorite foods that, despite how easy some of them are to make, only make a ceremonial appearance that one day a year. I am guilty of the above, when in reality, how easy is stuffing to make? I should be eating it more than just on Thanksgiving Day. That’s a tangent, but what I’m really here to tell you today is that I’m finally finally moving onward on my worldwide culinary trek to Mexico. And, taking note of the upcoming holiday, I’m putting a bit of a thanksgiving twist on some of the upcoming dishes. Seasonal tweaks, if you will.
Something tells me I’m into something good…
Anyway. MEXICO. I’ve only been once and I fully appreciate that a resort in Playa del Carmen is hardly a true representation of a country. And, despite the fact that I absolutely adore Mexican food (there is a constant debate in my head about whether Mexican or Mediterranean is my favorite), Mexico is not nor has it ever been high on my “to travel” list. I just really hate hot weather and that causes me to, shamefully, rule out entire areas of the world. I mean, if someone is going to give me a trip to Mexico for free I’m not high and mighty enough where I’d turn it down, but I’m less likely to fund a trip there myself. Another tangent. Moving on…
Despite the love of Mexican food, I’m aware that my skill set is limited to the familiar: tacos, fajitas, tortilla soup, burritos. I think for many of us, that’s Mexican cuisine in a nutshell. However, upon further review, it appears that Mexico’s culinary regions are as distinct as those of France, Italy, Spain and India and thus is deserving of three full weeks of attention: Norte, Central and Sud.
First, the north. Northern Mexico for my purposes consists of an enormous area spanning dry and semi-arid regions from the Baja area on the Pacific coast to the Gulf of Mexico and expanding southwards toward central Mexico. The climate and conditions in this region lends itself to cattle ranching and dependence on wheat. Therefore, in this area, the food actually is the familiar: flour tortillas, meat, beans and cheese, but get excited when I tell you that I’m not making just tacos this week (though, if I were, would you really hate me that much? Didn’t think so.)
Apple Crisp, me and Lettuce on our Mexico trip. BABIES.