Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
Mexico is considered a “Megadiverse” country, since it contains 70% of the animal and vegetable species known to man, and it is home to more than 5,000 different endemic plants.
“The True Story of the Conquest of New Spain” was authored by Bernal Díaz del Castillo, a Spanish soldier in the conquistadors’ army.
The menu of la botana is Mexican in principle with clear influence by Spanish cuisine, in the line of Tapas bar food but on the fiery side—so you drink more. Caldo de camarón is the quintessential first course in a cantina.
For several years, our family winter break destination was Sayulita in the State of Nayarit. We would spend several weeks exploring the area visiting different beaches, villages and markets.
The Mayan empire flourished for more than 2,000 years. During that time, they developed a body of knowledge encompassing many fields such as astronomy, mathematics, medicine, and architecture. Gastronomy was no exception; they created a sophisticated cuisine based on a wide variety of ingredients found in rich ecosystems in the jungles of the Yucatán Peninsula and what it is today Guatemala, Belize, El Salvador, and Honduras.