Search Results for: guatemala

Guatemala, in a dialect of the Mayan language, means “The place of many trees”. It is aptly named, as over one third of the country is forested. Shades of every color of green imaginable, exist there; containing nearly 300 metric tons of carbon-absorbing, living, forest biomass. Guatemala’s forests are home to over 1200 species of amphibians, birds, mammals and reptiles. Breathtakingly beautiful, Guatemala is a nature lover’s paradise.

Located in Central America, her neighbors are Mexico to the north and west, as well as the Pacific Ocean to the south. Belize, Honduras and El Salvador, along with the Caribbean Sea, lie to the east. There are three principle regions; the northern lowland plains, the volcanic highlands and the Pacific lowlands. The majority of the population lives in the temperate highlands, which is where the capital, Guatemala City, is located.

Modern day Guatemala was built on the foundation of the Mayan civilization. Mayan history, known as the Classic Period, can be uncovered in multiple sites around the country. The biggest and most famous is the Tikal temple, a UNESCO World Heritage site. In fact, there are four important UNESCO sites, the most in any Central American country. The Mayan civilization collapsed around 900 AD and the reason for their downfall is still debated by scientists. The “Drought Theory” is the now the most widely accepted, as the Mayans were an agricultural society that relied on rainfall. It is believed they had to abandon their homeland or die from a drought induced famine. Recent discoveries, such as obsidian arrowheads, suggest human presence existed there as early as 18,000 BC. There is an overwhelming sense that many precious artifacts and treasures are still left to be discovered in this land.

Guatemala was conquered by the conquistador, Pedro de Alvarado, in 1524. They gained independence from Spain, along with several other countries, on September 15, 1821. The official language is Spanish, along with 23 recognized, indigenous languages. Guatemala was, at one point, part of Mexico and then part of the federation known as the United Provinces of Central America, until its collapse in 1839. It was in 1945 that a constitution was adopted, after decades of dictator-type leadership. The constitution was supposed to give equal rights for all people, including the Indians. However, Indians continued to be exploited and disparaged until only recently. The Ladino elites (Persons of mixed or non-indigenous race and heritage) were compelled to change their attitudes, after Rigoberta Menchu, a young, Maya woman, was selected for the Nobel Peace Prize in 1992.

The time leading up to the 21st century, unleashed a horrific civil war that lasted from 1954-1996. This was a tragic time when over a million Guatemalans had to flee the country, over 450 Mayan villages were destroyed and over 200,000 people were murdered. The United Nations based, Historical Clarification Commission, attributed more than 93% of the human rights violations to the military government, and determined that 83% of the victims were Maya Indians. The Commission concluded that State’s actions constituted genocide. Thankfully, a peace accord was signed in 1996 between the guerillas and the government. The country has since experienced healthy, economic growth and gives their people the right to vote in democratic elections.

Guatemala produces many exports, coffee being the most important, but also significant, are exports of raw sugar, bananas, gold and precious metal ore and they produce most of the jade in the world. The Maya get the credit for making the first chocolate bar. Guatemala has a thriving textile industry, which employs many of its citizens. Its eco-tourism industry has been gaining momentum and has a huge upward potential for their economy.

Ironically, in a very recent development, corruption charges were brought against the current president, Otto Perez Molina and vice president, Roxana Baldetti. It brings into question whether this country will ever be led by someone with the people’s best interests at heart. Interestingly, the front runner, to replace the president (who now is serving jail time), is a comedian, with a slogan that goes “Not corrupt, not a thief”. Whoever wins this critical election, will have an opportunity to create a fresh start that the people of Guatemala so desperately deserve.

This country has a lot to offer, but it is the people that make this country so special. They are a proud, hard-working people, who are friendly and love to eat, drink and socialize at the many festive occasions, most of which revolve around religious holidays. Guatemalans are mostly Roman Catholic, and Protestant, along with indigenous, Mayan religious believers. Guatemala’s national sport is soccer, which is celebrated throughout the country.

One of the most revered celebrations is All Saints Day, or Dia de Todos Santos, which occurs on November 1st. This is a day to commemorate and pay respect to the deceased. A unique part of this tradition is the Kite Festival. Giant kites, that can span up to 20 meters (about 60 feet), are displayed and then these brightly colored kites, fill up the sky. Each kite has a unique design, similar to the designs on clothing, which signifies their village. It is believed that the soul of the deceased is able to identify their family members by the colors and design of the kite. There is also a competition for who can keep their kite in the air the longest. At the end of the festival, the kites are burned near the cemeteries, allowing the dead to return to their resting place. It is considered a curse, if for some reason, the kite does not burn. It is as though the soul does not want to leave. The meal that commemorates this holiday is called “El Fiambre”. This is a cold dish made with more than 50 ingredients including vegetables, sausages, meats, fish, eggs and cheeses. The preparation takes at least two days to make and is often served with the family gathered around the grave of a loved one.

As we look into their cuisine, the Maya and Spanish clearly have provided the most influence. Rice and black beans with corn tortillas are found at nearly every meal. It is amazing to watch a Guatemalan woman make a corn tortilla from scratch, using only her hands to shape the tortilla. It truly is an art form! Chicken, pork and beef are the most consumed meats, with fish being a local specialty along the coast. Meats are often served grilled or in stews called “caldos” and cooked in a chili sauce. Guacamole (mashed avocado, with onions and spices) is ubiquitous. Chile rellenos and especially tamales, are favorites all over the nation. The Guatemalan’s typically wrap their tamale in a banana leaf, as opposed to a corn husk, which imparts a unique flavor to the tamale as it cooks. Fresh fruits and vegetables are widely available and enjoyed as part of the everyday diet.

So let’s eat Guatemalan style:

The Menu
Starter
Salpicon (Shredded Beef and Mint Salad)

Served with Homemade Corn Tortillas

&
Picado De Rabano (Radish Salad)

Main
Pepian De Pollo (Chicken Stew)

Served with
Arroz Guatamalteco (Guatemalan Rice)

Dessert
Rellenitos de Platano (Stuffed Plantians)

We set the table with treasures from our trip to Guatemala some years ago. A handmade doll and the colorful fabrics, for which they are famous, decorated the table. Alongside them we placed a candle, with a picture of a quetzal, an absolutely beautiful bird, (it is the national bird) and almost as colorful as their textiles. It also bears the same name as their currency. It is said, the tail-feathers of this bird were in fact used as currency in the Mayan Empire. In the background, we put on some classical, Latin guitar music that we fell in love with on our trip there.

For the first course, we started with a shredded beef salad, called Salpicon. This dish is popular all over the region, however they make it with mint in Guatemala, which gives it a unique and tasty flair. This was served with a fresh, radish salad and of course some homemade corn tortillas. I must admit, I used a tortilla press to make them, as I have not been able to master the art of forming them by hand. (One day!) But whether made by hand or with a press, nothing can beat homemade tortillas, YUM!

For the main course we enjoyed a dish that should be considered their national dish, although they haven’t officially declared one yet; it is distinctively Guatemalan. It consists of a complex sauce, made with roasted sesame and pumpkin seeds, along with cinnamon and numerous chilies and vegetables. The result, served over chicken, was awesome. Some may say it is an acquired taste, but for us it took no acquiring at all; we simply loved it. Sometimes “Pepian” is referred to as Guatemalan mole’. We put this next to the rice, which was flavored with the broth from the chicken and vegetables. Very delicious.

For dessert, we delighted on mashed plantains, stuffed with sweet black beans, then fried and topped with sugar and cream. These sweet treats, called “Rellenitos de Platano”, along with a cup of Guatemalan coffee, was the ideal ending to our Guatemalan meal.

When we traveled to Guatemala, we stayed with dear friends who had grown up there. They took us all around their beautiful country, to both coasts and everywhere in between. What I remember most was their incredible hospitality; they served up delicious food, cervezas, and some very late nights, filled with music, dancing and laughter. But isn’t that what life is all about, enjoying good food, good friends and a good time? This, is essential Guatemala.

Until next week, Hasta Luego, (that means “see you later”, in Spanish)
Warmest regards,
Darlene

Mextzlixcictlico, is believed to be what Mexico was first called.  The word combines three sounds in the old Nahuatl language, spoken by the Aztecs, also known as Mexicas.  Mextzli means ‘moon”, Xictlii means “center” or “umbilical” and co means “place.”  Mextzlixcictlico translated means, “place in the center of the moon” or “belly button of the moon.”  Mexicas were warrior tribes who came from a place thought to be in the north-western region of Mexico, called Aztlan.  They arrived in the Valley of Mexico at the beginning of the 13^th century.  They settled on a small island in the Texcoco Lake.  They called this lake, “the lake of the moon” and in the center was Tenochtitlan, their capital city (now Mexico City.)

Legend says that the Aztecs left their home to look for a place to start anew.  Their god had told them to find a lake where an eagle with a serpent in its beak would stand on a nopal cactus, growing from a rock.  After much traveling they found exactly what their god described and were sure it was the sign they had been seeking.  Tenochtitlan translated means, “place where a cactus grows from a stone.”  This symbol of the eagle with the snake on the cactus is the national emblem of Mexico and is proudly displayed on their flag.  When the Spanish arrived in 1519, they could not pronounce Mextzlixcictlico, and so it was shortened to Mexico.  In Spanish it is pronounced Mejico, with the j pronounced like an h.  The country was ultimately named Estado Unidos Mexicanos or the United Mexican States.  There are 31 States in Mexico, plus Mexico City, known as the Federal District.

Mexico is located in the southern part of North America.  It is bordered to the north by the United States of America (the second largest border in the Americas after Canada) and to the southeast by Belize and Guatemala.  Baja California is a peninsula of arid land that extends between the Pacific Ocean and the Sea of Cortez.  It is where the desert meets the sea.  The mainland, as it is called, is surrounded by the Sea of Cortez and the Pacific Ocean to the west and Gulf of Mexico and the Bay of Campeche (formed by Mexico’s other peninsula, the Yucatan) to the east, as well as the Caribbean Sea.  Mexico is the 14^th largest country in the world by size.

Mexico has something for everyone; it has a variety of geographical regions and climate variations, from high deserts and scrubland, to lush tropical jungles and 6000 miles of spectacular coastline.  Central Mexico is mostly a volcanic plateau, surrounded by vast mountain ranges, running north to south.  Mexico is located on the “Ring of Fire” and has suffered from several major earthquakes.  Mexico City was built on top of the old Aztec capital and is actually sinking.  The city is home to some 24 million people and is the second most populated city in the world.  They consume about 287 billion gallons of water each year.  However, because 70 percent of their water comes from the aquifer below the city, it has actually sunk, more than 32 feet in just the last 60 years.

Mexico has an amazing history of notable ancient civilizations.  This period is referred to as the Pre-Columbian period.  There are at least five major civilizations that existed in Mexico: the Olmec, Maya, Teotihuacan, Toltec and Aztec.  First populated some 13,000+ years ago, the country had complex indigenous civilizations long before the Spanish arrived in the 16th century.  What these civilizations left behind, is why Mexico is home to over 30 UNESCO World Heritage Sites.  There are places like the Pre-Hispanic towns of Chichen-Itza, Tulum, Teotihuacan and Uxmal, to the ancient rock paintings of the Serra de San Francisco and historic centers such as Zacatacas, Puebla, Morelia, Oaxaca, Monte Alban and San Miguel de Allende, to name just a few.

Mexico was under Spanish rule for nearly 300 years.  The Mexican people, led by a priest named Father Hidalgo, rose up against the Spanish on September 16, 1810.  Hidalgo is considered to be the Father of modern Mexico and Independence Day is celebrated on September 16th each year.  This date actually marked the beginning of the war.  It was not until a decade later that Mexico declared independence from Spain, on September 28, 1821.  Since her independence and through many civil wars and revolutions, Mexico’s borders are what they are today.  It used to be a much larger country, incorporating a vast swath of the USA’s western states.

The Spanish left an indelible mark on the culture of Mexico.  Spanish is the language they speak and Mexico is the largest Spanish speaking nation in the world.  They also adopted the Catholic faith and 88 percent of the population are Catholics.  Many of their cities were built in colonial times with beautiful churches and town squares, called Zocalas, which make up the hub of activity in the center of the city.  They have incorporated local religious practices and customs from the pre-Christian era into their celebrations and festivals.  For example, the very popular “Day of the Dead” represents a fusion of All Souls Day, with rituals from earlier Aztec and Meso-American tribal customs.

The largest ethnic group in Mexico is Mestizo, a mix of Spanish and Indian ancestry. The next largest group is the indigenous population, mostly Amerindian, who keep their unique customs alive and well.  The constitution recognizes 62 indigenous groups living in Mexican territory and grants them autonomy and protects their culture and languages.  Americans, Europeans, Africans and other immigrants from Asia and the Middle-East, make up the balance.

As we look into the cuisine of Mexico, it is extremely varied by region.  The north is famous for its ranch culture, where the most popular dishes are based on beef and goat.  Dishes like machaca, arrachera (fajitas) and cabrito (baby goat) are famous.  Cheese, in many varieties, comes from this region; including queso fresco, that is loved all over the world.  Corn tortillas are ubiquitous throughout Mexico.  However, the north has created at least forty different types of flour tortillas and created the burrito in Sonora, which has also become world renowned.  Baja California is home to Mexico’s oldest wine region with a reputation for delicious wines.

The north Pacific coast supplies much of the country’s grains, fruits and vegetables. The area is famous for pozole (an hominy soup), birria (a stew made of beef, lamb or pork with chili peppers and spices), menudo (made from cow intestines) and many pork dishes.  Jalisco is famous for its tequila.  Of course, seafood is abundant along the coast.  It is generally cooked with chili peppers and European spices.

The Bajio area is famous for its carnitas, (deep fried pork) originating from Michoacan.  The area is also famous for its sweet desserts, like arroz con leche, (a rice pudding) and cajeta (goat’s milk caramel).

The south Pacific coast, incorporating the area of Oaxaca, is famous for their indigenous cuisine.  Chicken and pork are staple ingredients, along with seven different moles (pronounced mo- lays.)  Chocolate is also used frequently, hand ground and combined with nuts and cinnamon for a delicious beverage.  Corn is another staple food of the region and used in tortillas and there is a cheese similar to a string cheese, simply called Oaxaca cheese, made from this region as well.

The food from the Yucatan region is based on Mayan food, with Caribbean influences.  One of the main spices is achiote, which gives the food a reddish color.  Recados, are pastes made with achiote and used on chicken and pork.  Pibil is a cooking method used in this area where meat and vegetables are wrapped in banana leaves and cooked in a pit.  This area also loves habaneros, a fiery chili that is typically served on the side.  Tropical fruits are plentiful and used to make delicious salsas.

The Gulf region of Tabasco and Veracruz, is a fusion of Afro-Cuban and Spanish cuisines.  The Europeans introduced herbs to the region which are used to make dishes like, Huachinango a la veracruzana, red snapper, prepared in a tomato sauce, seasoned with bay leaf, onions, capers, olives and sweet yellow peppers.  Yes, the beloved hot sauce, called Tabasco, comes from Tabasco.  Dishes made with peanuts along with plantains, yucca and sweet potatoes are the Africans’ contribution to their cuisine.  The whole area is teeming with seafood, used often in the dishes from this region.

Central Mexico is where every type of Mexican cuisine can be found.  Mexico City’s street foods are very popular, with taco stands and tortas (sandwiches) found on nearly every corner.  You can find restaurants featuring pre-Hispanic food, to the latest haute, Mexican cuisine and every style of cooking in between.

Corn, chocolate and chilies are just a few of the gifts from Mexico, to the world.

So let’s enjoy a Mexican meal:

The Menu

Starter

Campanchana (Seafood Cocktail)

Soup

Pozole Roja (Chicken and Hominy Soup with Red Sauce)

Main Course

 Chiles en Nogada (Stuffed Chiles with Walnut Sauce)

 Dessert   

Flan (Caramel Custard)

We set the mood with Mariachi music, for which Mexico is famous.  We wore sombreros (big, mexican hats) and decorated the table with a tortilla press, terracotta pottery, molinas (wooden chocolate whisks) and a Dahlia pinnata, (Mexico’s national flower.)

We began our meal with one of my favorite things, typically found on a street cart, it is called, campachana.  It is a seafood cocktail that is served with the broth in which the seafood is cooked.  It usually has octopus, shimp, squid, scallops and sometimes oysters.  This is served in a cup and topped with cilantro, jalapeno, onions and lime.  It is heaven in a cup.

Next we had pozole, pronounced “po-so-lay”, a chicken (or often times made with pork) and hominy soup in a red sauce, that is popular all over Mexico.  It is not always made with a red sauce, but this is my favorite style.  The red comes from a combination of pureed dried chilis which impart a delicous flavor.  Hominy is a giant, white corn kernel.  When it cooks it almost appears as though it is blooming.  It also gives wonderful flavor to the soup.  Pozole, whether white, green, or red, is always served with accompaniments:  limes, radishes, chopped cabbage or lettuce, white onion and tostadas.  Spices such as dried oregano, ground chili or a mexican mix, like tajin, are also on the table.

For the main course, I chose to make a very old recipe, that was created for the a general and his men who were to fight for Mexican independence.  The recipe comes from the nuns in Puebla.  It is a complex recipe and I can not even imagine making this without a blender.  Back then they would have ground the walnuts for the sauce using a metate.  It must have taken them days to prepare.  This dish features the colors of the Mexican flag; the walnut sauce being white, pomegranate seeds for the red and parsley for the green.  It is therefore a favorite for Independence Day celebrations, when pomegranates come into season.  Basically, this dish is a poblano chili stuffed with meat, fruit, nuts and an array of spices, all mixed together called picadillo.  It is then fried in an egg batter and topped with the walnut sauce and garnishes.  Honestly, this recipe was so different from any chili relleno we have ever had, I was not sure what to expect.  All I can say is that those nuns had divine inspiration.  The complexity of flavors and textures in this dish can be summed up in one word,  Sublime!

For dessert we served one of the most widespread delights, flan; a delicious egg custard with caramel sauce.  It is extremely popular all over Mexico, and the world, and was a wonderful ending to our most amazing Mexican meal.

Growing up and living in Southern California, Mexico was a place  that along with my husband  I often visited.  We had many interesting adventures there.  In fact, we were even married at the Twin Dolphin Hotel in Cabo San Lucas, 28 years ago.

Please tune in next time for some first hand stories of our journeys to Mexico, where we experienced their warm hospitality, local traditions and shared in their amazing cuisine.  I’ll also bring you more delicious Mexican recipes, like:

Mole Poblano (Mexican Sauce)

Corn Tortillas (Handmade)

Enmoladas (Chicken Enchiladas in Mole Sauce)

Until then, I leave you with a famous Mexican saying, “Mi casa es su casa”,  which means, “My house is your house.”

Hasta la juego (See you later)

Warmest regards,

Darlene

Christopher Columbus, on his fourth voyage to the New World, named this country “Honduras”, which is Spanish for “Depths”, referring to the deep waters off the northern coast. Honduras gained independence from Spain, along with her neighbors, in 1821. Located in the middle of Central America, her neighbors are Guatemala, El Salvador, and Nicaragua. She also has a small border on the Pacific Ocean and a long border on the Caribbean Sea. This area, also known as the “mosquito coast”, is a long series of white, sandy beaches and freshwater lagoons. The Mosquitia (as it is called there) has one of the greatest tropical rain forests remaining in the world, along with pine woods (their national tree) and grasslands.

The Bay Islands lie off the northern coast, with the largest island being Roatan. These Islands were fought over by the English and the Spanish and a large number of English settled there. It is not uncommon to see blond hair, blue-eyed, locals on the islands. It was also an area home to the Garifuna people, Afro-Caribbean, “Bay Islanders,” who were brought from West Africa to work on the plantations and now reside mainly along the north coast.

It was the Mayans who inhabited the area before Columbus arrived and established large communities there. They later moved on to Mexico for reasons not completely understood. One prominent theory suggests a prolonged drought caused famine and unrest and eventually led to the dispersal of the Mayans. Copán is considered to be an important Mayan archaeological site and is one of the most visited tourist attractions in Honduras.

Honduras, bordered by the Caribbean Sea, is subjected to occasional hurricanes. In 1998, Hurricane Mitch, a category five hurricane, devastated Honduras, killing over 5000 people and causing more than two billion dollars in damages.

The main ethnicity of the Hondurans is mestizo, a mix of Indian and European, along with other native Indians and the Garifuna. Spanish is the official language, although English is often spoken, as well as indigenous languages. The main religion is Roman Catholic.

Bananas, the main crop in Honduras, drew in large companies from North America. These corporations remain the largest land holders in the country. Unfortunately, they never took care of the people and infrastructure, as promised, in return for the land. This set up a kind of aristocracy for the wealthy few, while the majority of people in Honduras remain poor, with 65% living in poverty. Today the primary exports are bananas, coffee, pineapple, palm oil, timber, clothing and seafood. The United States is their main trading partner.

Honduras, with its beautiful islands, azure blue seas and rain forests could be a real draw for tourism. Diving and snorkeling are said to be among the best in the world, as the islands are surrounded by the world’s second largest, barrier reef. However, the crime rate is excessively high and Honduras is, unfortunately, referred to as the murder capital of the world. Drug smuggling and kidnappings are also big problems. Although they have made some strides to improve their reputation in the last few years, the country remains on nearly every country’s travel warning list. Tourism suffers tremendously due to this threat. It is not uncommon to see police and military soldiers with assault rifles walking the streets. They are there as protection but leave a very uneasy feeling for the average tourist. The current president, Hernandez, is working with the International Monetary Fund to ease their poor fiscal situation. He announced “The Plan of the Alliance for Prosperity in the Northern Triangle”, a plan to work with Guatemala and El Salvador to reduce violence, stimulate economic growth, improve infrastructure and promote education over the next several years. All three countries suffer from the same ills and all should benefit from this alliance.

As we look into the cuisine of this nation, we see a fusion of indigenous Indian cuisine with Spanish, Caribbean and African influences. The Garifuna have a distinct, cuisine style with lots of fish stews and soups, many of which use coconut milk. The cuisine varies by region, with seafood being a prominent ingredient on the Bay Islands. Beef is a more popular choice on the mainland. The dishes are not spicy-hot, however they do use quite a few aromatic seasonings such as: cumin, anchiote, allspice and paprika, along with fresh herbs, like coriander and oregano. Rice and beans along with corn tortillas are by far the main, staple foods. Beans there are either black or red and used extensively. Sometimes corn tortillas and beans may be all that is consumed in a day.

An extremely popular breakfast food is called balaedas; a flour tortilla stuffed with beans, cheese, eggs and sometimes meat. Chimol or “pico de gallo” is found on nearly every Honduran table and is a condiment put on just about everything but especially on tamales, enchiladas and carne asada. It is also used like a salsa, to enjoy on a tortilla chips. Like their neighbor Guatemala, they make their tamales wrapped in banana leaves, as opposed to corn husks. Mondongo soup, made of tripe and other beef parts, is considered a legendary hangover cure.

So let’s eat Honduran style:

The Menu
Main
Plato Tipico (Typical Plate)

Consisting of
Carne Asada (Marinated Beef)

Frijoles Refritos (Refried Beans)

Chicharones (Pork Crackling)

Platanos Fritos (Fried Banana)

Served with Chimol (a Fresh Salsa Topping)

Served with
Horchata (a Rice Drink)

We set the table in a tropics motif. Our tropical fruit included bananas, plantains, pineapple and coconuts. A colorful parrot, representing their national bird, (which is actually a scarlet macaw) along with orchids, (their national flower), palm fronds and banana leaves added to our theme. Blue and white were the colors of choice, to represent the flag of Honduras. We put on some Punta music, created by the Garifuna people. It is a unique type of music, with the lyrics sung in Spanish, by only women. Punta music is thick with percussion, created by a drum beat made from hallowed out, native woods. The marimba is their most distinctive, percussion instrument. It is made of wooden bars attached to resonators, to amplify the sound, as they are struck with mallets.

We began our meal with “Salud”, that is “Cheers” in Spanish, as we toasted with our non-alcoholic beverage, called horchata. It is a drink made from rice and spices and was perfectly refreshing. Beer or rum would be a common, adult beverage choice in Honduras.

“Buen Provencho”, (enjoy your meal) invites guests to begin eating. The meal was served family style; all dishes provided at the same time. Considered to be the national dish, plato tipico (or typical plate) is found on almost every menu in the country. This is an extremely large plate of food that is both filling and delicious. The meat, called carneada, is beef that has been marinated in sour orange and spices and then barbecued. It is served with refried red beans. Fried plantains, made from ripe bananas, were a sweet and delicious accompaniment. The chicharones, or pork crackling (well what can I say), is pork belly, braised for a few hours and then fried in its own rendered pork fat. Chimol, a tomato, onion and pepper mixture was wonderful on the meat. This was also served with rice, a simple side salad of lettuce, tomato and onion along with some sour cream and of course, homemade, corn tortillas. This meal would also often be served with chorizo, a spicy sausage but I thought the chicharones were enough pork for the day.

There was no dessert with this meal; absolutely no room left for it. So instead we decided to crank up the Punta, get out the maracas and dance the night away.

As we say goodbye, I leave you with a few Honduran proverbs:
For great ills, great remedies.
Hunger has no law, it’s just hungry.
The truth is bitter and lies are sweet.
Every time one laughs a nail is removed from one’s coffin.

Until next time,
Hasta luego, (see you later)
Darlene

El Salvador, which means “the Savior,” got her name from the Spanish conquistadores. The people there, Salvadorians, are also called Guanacos, which to some is an endearing term and to others, is considered derogatory. El Salvador is located in Central America between Guatemala and Honduras. She is the only country in Central America that does not have a coastline on the Caribbean side. El Salvador borders the Pacific Ocean and is considered to be a fantastic surfing location, with international contests held there each year.

El Salvador is the smallest country in all of Central America, yet the most densely populated. She gained independence from Spain in 1821 and then from the Central American Federation in 1839. Life has not been easy since independence nor throughout the colonization period. Before the Spanish arrived, the area was made up of two large Indian states. The main tribe was the Pipil. The Pipil managed to defeat the Spanish troops in their first invasion but then fell to them in 1525. The Spanish made the Indians work, give up their land and pay large taxes. Hundreds of years later there was a horrific event called “la matanza” or “the massacre”, when in 1932 the peasants (mostly Pipil) were summoned to the town square under the guise of reform, instead 40,000 of them were slaughtered. After that event, the surviving Pipil population hid their Indian identities, changed their dress and spoke Spanish instead of their native language. The current population is 97 percent mestizo (a combination of Spanish and Indian) and there is only one percent of the indigenous population left. Only a few remnants of the Pipil language remain as the official language of El Salvador today is Spanish.

Coup attempts and guerilla warfare finally ended in El Salvador, after the terrible civil war that lasted from 1979 to 1992. At least 80,000 perished during the war and many fled the country. In fact, nearly 20 percent of the population migrated to other nations out of fear, mainly to the United States, and have never since returned. Thankfully, El Salvador is now on the mend with democratic elections widely held. The population is mostly Catholic by a large majority and protestant. Although they still face significant challenges with gangs, drugs and poverty, they are headed in a better direction. Just recently the late Archbishop Oscar Romero became the first ever native son to reach beautification (the final stage to sainthood in the Catholic Church) He was shot to death during a mass in 1980 and was a devoted advocate for the poor. To date no one has been prosecuted for his murder. Many celebrated Romero’s beautification in the streets of El Salvador along with expats around the globe.

Hit with natural disasters shortly after the peace agreement was signed in 1992, an attempt was made, on an environmental front, to expand the tropical forest cover, which was mostly decimated throughout their troubled history. It is one of the few countries in the last two decades to work towards reforestation. Nature and preservation is important to Salvadorians and Lake Llopango, surrounded by volcanos and mountains, is one of their most beautiful sightseeing spots. Another popular tourist spot is called the City of Witches or “Sihuatehuacan” that was founded in 1708 and now called Santa Ana. It said to hold El Salvador’s most important architectural and cultural treasures. The historic, capital city, San Salvador, is located in the interior of the country.

Known as “the land of volcanoes”, its youngest volcano, born in 1770, is called Izalco and was once known as “the lighthouse of the Pacific” due to its fiery activity. In 1976, a worker in a bulldozer doing some land clearing to build a new grain silo, hit a wall, which led to the discovery or a pre-Colombian settlement that had been buried by volcanic ash some 1400 years ago. Joya de Ceren a.k.a. “Pompeii of the Americas” became a UNESCO world heritage site in 1993. One can only wonder what other treasures lay beneath the volcanic soil. The volcanoes provide the country with extremely fertile farm land. Coffee is their largest crop, mainly grown in the mountain regions and sugarcane is the most common crop along the coast. While their export of agricultural products is robust, the country brings in even more funds from the loyal expats living abroad. In 2001 El Salvador adopted the US dollar as its official currency, prior to that it was the colón.

Soccer is the national sport in El Salvador and they are truly passionate about it. In 1969, a war broke out called the Soccer War or the 100 Hour War, between Honduras and El Salvador. The war precipitated from earlier border conflicts but culminated during the World Cup Qualifying event when fans got out of control and escalated into riotous violence, including setting the stadium on fire and bombings by the military. The rivalry between the two countries continues today, yet one famous player emerged, Jorge Magico Gonzales (the Magician,) who is considered to be one of the best El Salvadorian soccer players of all time. Some believe that had he been born Brazilian or Argentinian, he would be ranked amongst the best in the world, alongside Maradona and Pele.

Salvadorian traditional cuisine consists of food from the indigenous Pipil, which of course bears a Spanish influence. Pupusa, considered the national dish, is a thick, handmade, corn tortilla stuffed with cheese, beans or chicharron. The oldest pupusa preparations in the world were found at the 1400 year old UNESCO site, Joya de Ceren. The dish is always served with a slaw, called curtido and a Salvadorian red salsa that is very flavorful, however not spicy. Other popular dishes are empanadas (stuffed pastries), tamales, sopa de pata (a soup made with tripe and cows feet), fried yucca, chicharon and of course casamiento (a combination of rice and beans). Seafood is a regular ingredient in the cuisine as well, especially along the coast. Beer is the most popular beverage and Pilsener is the most well-liked brand. Coffee, tamarind juice and horchata (a sweet herb and spice based drink,) are common non-alcoholic beverages. For dessert, fresh fruit and Tres Leches is loved along with semita, a coffee cake with guava or pineapple jam.

So let’s eat El Salvadorian style:

The Menu
Starter
Pupusas (masa cakes)

with Curtido (cabbage slaw)

Served with Salsa Roja (red sauce)

Main
Izote con Huevos (yucca flowers with eggs)

Served with Salvadorian frijoles refritos (refried beans)

Dessert
Mango con Chili y Lemon (fresh mango slices with chili and lime)

We set the table with the colors of El Salvador’s flag; blue and white. We decorated with the beautiful izote flower (their national flower) which here we call the “Lord’s candle” or “Spanish bayonet.” (I was so excited to finally get to cook these delicate petals.) We added some coffee beans and sugarcane to the décor to represent the importance of the country’s agriculture and of course we could not forget, a soccer ball.

As we began the first course, we said “salud”, which means “cheers” in Spanish and then “buen provecho,” translated as “enjoy your meal.” We clinked our Pilsener beer bottles and dug into the national dish, called papusas. The corn tortillas were stuffed with Oaxaca cheese and others were stuffed with cheese and locro, another edible flower. We served them with a delicious vinegar, type slaw made of cabbage and flavored with oregano. The flavor and texture of the slaw was the perfect accompaniment to the papusa and was embellished with an excellent mild, tomato salsa.

For the main course, we cooked the izote flower with egg dish. The delicate petals of the izote blossom are very similar to the leaves of an artichoke that lay close to the heart. Making this dish was a bit labor intensive. First, you first need to locate the izote, which for me, living in the high desert was easy, however elsewhere, they may be tough to find. I learned about cooking these petals from a local woman who taught me some native foraging skills. Her ancestry is Spanish/Indian and it was awesome to be able to cook this dish in honor of her homeland, El Salvador. Once you find the flower, you’ll need to remove the stamen from each blossom. (This is the labor intensive part.) Once the petals are cleaned and boiled, they are added to the egg dish. The flavor of the dish was superb and with it we had the best, Salvadorian refried beans ever! Often beans and rice are served together in El Salvador but the izote dish is served with refried beans alone and all I can say is that these beans will definitely go on the favorites list. Yum!

For dessert, we enjoyed a popular street food; mango on a stick. The street vendors in El Salvador must clearly be more talented than I am to cut the mango in the shape of a flower. However, the taste was delicious with a light dusting of chili powder, salt and a squeeze of lime juice. Mango on a stick, is a perfect treat for a hot summer day or anytime!

As we say goodbye to El Salvador we do so with a few El Salvadoran proverbs and with a prayer that they continue on their path to healing.

He who takes on too much, squeeze little.
Say nothing about another that you wouldn’t want to hear about yourself
and
It’s fair that he who tried to steal yours, loses his.

Until next week,
Warmest Regards,
Darlene

Belizeans lovingly refer to their country as “the Jewel.” Located at the southern end of the Yucatan peninsula, facing the Caribbean Sea, she borders Mexico and Guatemala. Belize is the only Central American country that does not have a border with the Pacific Ocean. Many people refer to Belize as Mother Nature’s best kept secret, and for good reason. Belize is home to the second largest barrier reef which provides shelter to hundreds of cayes (pronounced keys), mangrove swamps, jungles, wildlife reserves, the largest cave system in Central America, waterfalls and some 900 Mayan archeological sites.

When visiting there you feel a sense of untouched beauty and mystery. Much of the land is still undeveloped. Belize is one of the least populated countries in the Americas, with only 35 people per square mile. The first known people to develop Belize were the Mayans, around 1500 BC. They clearly had a large presence in the country but left a lot of her land still undiscovered. Christopher Columbus reached the coast of Belize in 1502, but it was the English that set up settlements beginning in 1638, lasting for the next 150 years. Belize was known then as “British Honduras.” In 1973, the region’s name was changed from British Honduras to Belize, and on September 21, 1981, full independence was realized.

The people of Belize are a true melting pot, representing more than eight diverse cultures. They are made up of Maya, Mestizo, Kriol, Garifuna, East Indian, Mennonite, Arab and Chinese. There are also many expats from Canada, Europe, and the United States that call Belize home. This blending of cultures has resulted in one of the happiest and most peaceful countries in the region and a wonderful tourist destination. Tourism is their primary source of income followed by marine products, citrus, sugarcane, wood and bananas.

Belize is the only Central American country where English is the official language. However, you will still hear a mixture of Kriol, Spanish, Garifuna, and Mayan languages being spoken on the streets. In fact, here are a few ways you may hear “good morning”

“Gud Mawnin”- Kriol
“Buenos dias”- Spanish
“Buiti Binafi”- Garifuna
"Ma'lob ja'atskab k'iin" - Maya

A true adventure land; there is so much to do and explore in Belize. When my husband and I visited Belize we had the good fortune of meeting a man named Eloy who was one of the top conservationists in the country. He became our guide for many amazing excursions; we fished, we snorkeled near an uninhabited island, we toured the Monkey River and we discovered the medicinal jungle trail that surrounds it. We learned all about the flora and fauna and the distinctive ecosystems that thrive here, and the extreme biodiversity. He told us that the trumpet leaf is used to lower blood pressure and heal burns and internal infections. The Cirus palm is used to make the thatched roofs or palapas and the Ora Gumby tree was ideal for the making of canoes (termites don’t like this wood.) The wildlife here was spectacular. We saw, dolphin, spotted stingray, bats, manatee, fresh water turtles, howler monkeys, crocodiles, a crocodile nest, a huge termite mound, egrets, cormorants, white, blue and tiger herons, frigates (with their red, inflated balloon like chests.) a mangrove swallow, an Oris Penudula (a bird with a hanging nest) and the kingfisher. It is truly a nature lover’s paradise.

Our best time with Eloy was when he graciously invited us into his home. His wife was excited to make lunch for us, with the fish we had caught that day. They welcomed us in and asked us to take a seat at their dinner table. They poured us each a glass of their local brew called Belikin; During our visit, Eloy told stories about his beloved country. One story he told us was that Belizeans avoid swimming in the ocean or in rivers on Good Friday as it is believed to be bad luck. Local mothers tell their children they will “turn into fish” if they swim on that day. (I remember hoping that all the children listened as we were about to eat fish.) In fact, our meal was amazing; simply and perfectly grilled barracuda filet (lightly seasoned,) served with rice, beans and homemade tortillas. We learned so much about Belize in this brief encounter. There is no substitute for dining with locals and feeling the love, local knowledge and hospitality that are so freely given.

As you can imagine, the cuisine in Belize is as diverse as her people, influenced by all of them. As I look to our International Cuisine meal for Belize, I was given a special recipe by a dear friend who spends quite a bit of time, each year, in Belize. This recipe was of Mayan origin, as it calls for a spice blend called black recado. She offered to send me this spice blend that she purchases while there, but I was able to find an authentic recipe for it. Fair warning: the practice of roasting the chilies has been banned in some regions as it causes quite a bit of smoke and burning to the eyes. Please, if you attempt to make the recado, roast the chilies outside. You can also find the spice online, if you don’t want to risk it.

So let’s journey to Belize

The Menu

Appetizer
Belizean shrimp ceviche, served with fried plantains

Main Course
Chimole, A chicken soup with pork meatballs

Made with black recado

served with homemade flour tortillas

Dessert
Fry Jacks
(Fried dough drizzled with honey)

For the meal, we set the table using the colors of the Belize flag; blue and red. We used little Mayan dolls and baskets as our centerpiece, (purchased on our visit there) along with a tortilla press, used to make the plantain chips and homemade tortillas.

We began with the shrimp ceviche. I used raw shrimp and let the lime juice cook the shrimp and blend with the other ingredients. We served it on a homemade plantain chip. The integration of the flavors was superb.

The main dish, called chimole, was excellent. The black recado seasoning added a rich, smoky flavor, like nothing I have ever experienced. The chicken was ever so tender and oh my, the pork meatballs; excellent! Of course, this was served with homemade flour tortillas. I used coconut milk for the liquid ingredient in the tortillas and the taste was awesome. They are a bit thicker than one would expect but perfect for dipping into the chimole.

For dessert, I chose to make what some would consider to be the national dish of Belize; little fried treats, called fry Jacks. In all fairness, these are typically served for breakfast, but I could not resist; fried dough with honey, simply amazing anytime!

We loved this meal and reminisced about our awesome visit there. But before we go, there is one more story I must tell.

On our way to visit some Mayan ruins, we were heading down the country road in a van with our driver. Suddenly, we passed a scene on the road that provoked me to demand the driver “STOP!!!” the vehicle.

A dog, whose muzzle was stuck in a bucket, was desperately struggling for air and had engaged the help of a pig. The pig was using its snout and hooves, trying to pry the bucket off the dog’s muzzle, but to no avail. The driver stopped the van and my brother-in-law, Bill, and my husband, Dan, were first on the scene.

They relieved the frantic pig from its struggles and Bill, grabbed the bucket and used all his strength to pull it straight up in the air (taking the dog with it.) It was really stuck! After a few attempts, the bucket at last dislodged and the dog made a sigh like no other; one of total and complete relief!

The dog and the pig, as though they were best friends, casually wandered off together, thankful to be alive. We went on our way, knowing we had done one good deed.

I leave you one of Mother Nature’s gifts captured at sunrise over the Caribbean from our screened in porch on the beach. A true paradise!

Warmest Regards,

Darlene