Delicious taco lunch, courtesy of @elcamionseattle
Posted May 11, 2010
by Ryan Bello
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Posted April 7, 2010
by Ryan Bello
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Comida Poblana...they joys of eating with your hands and your heart!
Disclaimer: not all these dishes had been consumed by me. I have been tempted, though. Some of these were consumed by my two Aver School colleagues, one of them vegan (Mexico it's been pretty easy on his preferences) and the other one is on a "vegan challenge" while we are here. So...more pork for me!
Enjoy, please.
1. Papas Jimmy. One of the most charming things in Puebla are the tienditas or small shops and tiny restaurants, some of them with just a deep fryer and a display for the goods. Jimmy's shop is like this. We got crispy, intensely fried—but not too greasy—chips with salsa botanera and lime. If you ask me...yes, I licked my fingers.
2. Cremita. Almost the same as a natilla in Venezuela (custard). This one was light, low on sugar (which I prefer). When I put it down for the photo, I noticed the words Beso de Angel (Angel's Kiss) and got a complimentary taste on what is on the next photo.
3. Beso de Angel is a yogurt based fruit ice-cream. Got the list of berries in it but so fast, I am positive I will miss one (strawberry and...yes.) Topped with cheerful sprinkles. It was fresh, just a little tart and with a perfectly balanced sweetness.
4. Huitlacoches (black fungal culinary delicacy (Ustilago Maydis) vs. smut). I didn't have it this time but did back in September.
It's hard to describe the flavor of Huitlacoches. It's earth and corn, almost a masculine flavor, so complimentary to corn tortillas or fried dough it stuns. Mexican food has always been about explosive, colorful but familiar flavors to me. Huitlacoches came as something entirely new and as breath taking as that chilito that you didn't expect to end up in your mouth but did.
These were served at a street food stand that sells Molotes (fried corn dough with a variety of fillings, my pick was veggie tinga and pollo), Taquitos, Flautas and Pelonas (sandwiches made with a variety of fillings on a deep fried bun like pan del sal, bolillo, etc).
5. Beef Taquitos. Instead of my nose stuck to the display, it was my lens. Had one with salsa roja and crema.
6. Beef Taquito with crema and salsa roja, on previously used plate (by me, of course). Great "dessert" for me!
7. REAL Agua de Jamaica (Hibiscus). What a difference real sugar makes...
8. Papas Bravas. Slightly fried "fresh potatoes"—as our waiter said to us—with salsa botanera.
9. Vegan Molote with veggie Tinga, a filling usually made with chicken or meat (not the case, of course), roughly chopped and cooked tomatoes, onions, garlic and an array of different chiles. This was my colleague's lunch.
I don't think I have to say happiness is getting comfortable in my heart here in Puebla. I am eating my way through one of my favorite cuisines, with my hands most of the time and on the street (always using common sense, of course). All this eating wanderlust is accompanied by teaching photography to the best students a teacher could ask for.
I am blessed. Más mañana, amigos.
Posted March 2, 2010
by Valentina Vitols
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24 hours of food in Puebla
In order of appearance (but not deliciousness):
1. Tamalitos. The yellow one is rajas con queso. Rajas were made with Poblano peppers and tomatoes. Pink one is a dessert tamal, filled with sliced peach.
2. Tlayoyos filled with faba beans.
3. Hibiscus flavored water (Agua de Jamaica). Not a fan, thank you Splenda
.
4. She made my lunch today! She was making gorditas at the living room of her house.
5. Gorditas with beans, cheese, salsa and onions. They were made with blue corn.
6. Back to the morning, this was breakfast today. Home made. Taquitos con queso fresco, avocado and home made salsa. Second one on the right has rajas.
7. Mini-banana. They are firm, sweet and last two or three bites.
I love Mexican gastronomy. More soon.
Posted March 1, 2010
by Valentina Vitols
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Ryan y Valentina
She's from Caracas. He's from Philadelphia. Both have an obsession with photography, travel, and food. This is the story of their constant pursuit of all three.
