It´s just not Mexico without Chiles

Need I say more?

Nieve de Pasta

If you were to walk along the portals in la Plaza Vasco de Quiroga (Plaza Grande as it is commonly referred to). You would see several of these glass counters lining the streets. Inside long metal cylinders bathe in ice; the contents of which is the local specialty and ever-so-delicious nieve de pasta. Like icecream, but with a thicker consistence parelleling that of a custard. The taste is somewhat custardy and I have a feeling that it is made from condensed milk (but maybe just heavy cream). The best part about Nieve de Pasta is the varity in flavors. They come in two varities, from cream and from water (similar to a sorbet). The flavors are everything from tequila, to cheese, to strawberry to peanut, pistachio and date. If you ask the locals however, they will all tell you that the best is the plain (not vanilla, thats another flavor), which is simply called pasta.
Even in the heavy rain storms that fall ever few days, I´d still spring for a cup filled with nieve de pasta.

Fish Food

If you have fear of fish, or simply hate that fishy smell go no further. These little fish are caught in Lake Pátzcuaro and are sold everywhere from the street corner to resturants and are eated by themselves with a little lime and hot sauce, or cooked in various dishes, (even inscrambled eggs). They are often battered and then quicky fried up in hot oil. They have a crunchy, almost flaky, texture and taste strongly of the sea. They are similar to anchoives I think and are eaten whole, head, bones and all.

Street Tacos: The Dirtier, The Better!

Street Tacos. Your parents, your teachers, your guidebook, they all tell you not to eat them. But they are just so incredibly tasty. To some extent, those angels on your sholder telling you not to eat them have a good point. A lof of people get sick eating street food that was made with old meat, unpurified water, or simply made by a sick person. ¿But where is the fun in being cautious? I took the risk this weekend (several times actually). Who can really resist when they are just 4 pesos (just under 40 cents) a peice?Luckily, I haven´t gotten (relatively) sick yet. I like to pretend that I haven´t suffered yet because of the grill that these little delicious morsels are cooked on is so hot that it would kill anything that would kill me. Regardless, whats done is done, and probably will be done again. Pictured above is one of the many small street carts that line the enterance to the market in Pátzcuaro. The tacos come with many different meats including (pictured above) Chorizo (spicy sauage), bistec (steak), and cabeza (head-brains I think). I also tired pork al pastor, which is not shown. The tacos come with the potatoes, peppers and onions on the side, as well as lime salsas, guacamole, and beans to put on the tacos. The jalapeños were so spicy that one girl we were with claimed to have a religious experience upon tasting them. So dig in and just pray that you do not get sick!

First Supper

I arrived in Mexico yesterday at 5 Am only to find myself hungry and confused. Not much is open at that time, but some fellow students and myself managed to find a restaurant near the main cathedral in down town. The meal was tasty but far from spectacular. It was a Morelian specialty with chips drenched in a spicy chili sauce with two sunny-side-up eggs. The best part was the cafe con leche, which exceeded the american standard for good coffee.

After bumming around town and a two hour midday nap in a small hotel room with eight other students, we went to this small hole in the wall vegitarian restaurant (we were with a vegan, which I don´t understand but nevertheless admire). The food was decent but very strange. Each lunch consisted of many different items which we all had a hard time identifying. I hit gold with dinner though (pictured) as I had by far the best enciladas I´ve ever tasted. That night we went to this bar, ONIX, famous for its martinis which are said to contain a drowned scorpion. I ordered the drink, but alas I did not specify that I wanted the scorpion, so I´ll have to go back.

The good stuff came the next day with all the strange native foods. I´d just met my host family when I was whisked off to a family BBQ to commemorate father´s day. Aside from meeting the whole family, I had the opportunity to try (and the regret of not taking pictures of) some of the best and strangest mexican food. One dish that did not agree with my palate was pork fat on the bone soaked in a lime mixture. There was pig ear, which I decided to leave for another day. I did however try a interesting dish which I later found out was meat cooked in pig´s blood. Needless to say, it wasn´t very kosher. Everything was excellent, from the guac to the pineapples (or piña) that were soaked in lime and chili. Food thus far had been great and I expect it will only get better

Purpose

The purpose of this record is to document my delicious findings, with a commitment to trying everything imaginable, no matter how unusual. Without judging different palates, I will try anything. Tasting no evil.