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.
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.
The word quelite comes from the Náhuatl term quilitl which means “edible weed” and they have been known and consumed by all Mesoamerican civilizations for countless generations.
Working out of their house kitchen, they began to sell tacos and beer, a favorite combo of many—including myself—cooking what they had on hand: fresh lobster and flour tortillas.
A clay pot with boiling beans covered by a deep clay saucer with hot water in it is a common fixture in the kitchens of Mexico.