This is a place where we will take you if you come to Merida to visit us. For $45 Mexican Pesos you can eat all the tacos you like. Excellent service and good food I would recommend “El Payaso”.
Memories of Argentina.
Thanks to Gabi in Cancun, we had the opportunity to remember our good times in Argentina. This Argentinean friend cooked for us “chimichurri”, a delicious sauce made with: 1 entire garlic head, 1 red bell pepper, 6 lemons, paprika or pimenton, parsley, olive oil and salt.
If you are having a BBQ, I would totally recommend this sauce because the only thing you need to do is put all the ingredients in a blender…
Salbutes and Polcanes.
These are two of the most typical dishes in Yucatan. Salbutes are fried tortillas with chicken or pork on top and tomato sauce plus onions. Polcanes are like empanadas; these ones are slightly different because they have white beans, some kind of nuts and “cebollina” (green onions)… all inside!!!
How much? Five Mexican Pesos each.
Chaya Maya again.
I forgot to mention Chaya Juice from the Restaurant Chaya Maya in Merida. A glass of this juice is $16 Mexican Pesos, very refreshing and tasty.
This is a new simple salad I learned from my mother.
1) Cut the habaneros in small pieces, add lemon and olive oil. Leave for sometime in a container before adding the rest of the ingredients.
2) Add the onions and radishes. Salt to taste.
Antelma makes this delicious drink. She simply places raw sugar in blocks (panela) + water + tibicos. She leaves this mix to ferment for 2-3 days obtaining at the end of the period a very low alcohol content beverage.
What are tibicos? Tibicos, also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California bees, and in older literature as bébées, African bees, ale nuts, Australian bees, balm of Gilead, beer seeds, beer plant, bees, ginger beer plant, ginger bees, Japanese beer seeds and vinegar bees are a culture of bacteria and yeasts held in a polysaccharide matrix created by the bacteria. As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas, which carbonates the drink.
In the same lines.
We tried some tasty beer in Mexico at the Beer Factory in Santa Fe Mall. Thanks Andres for the invitation, we were able to sample some of the flavoured beer (coconut, cranberry, tamarind, maracuya, apple and mango) and some of the artisan beers (mediterranea, coronel, coyote, Santa Fe, luna llena and exotica). Each sampler for $66 Mexican Pesos.