Yummy Cooking in Cancun

I haven’t written in a while because, guess why, there is not a lot happening especially since so many counties will not allow

Americans to visit.  When the weather was better I did travel within New York State. But, when I came to the realization that the United States was the least safe place covid-wise I decided to take a trip.  A little research led me to feel that Cancun was doing a great job in mitigating the spread of Covid so I booked a trip to Cancun staying at the InterContinental Presidente.  I was impressed.  Everyone was wearing masks, there was hand sanitizer in many, many places, when a guest left the hotel the room was cleaned and not occupied for another 72 hours, and articles like towels and silverware were sanitized and wrapped.  

I contacted Yum Cooking Workshop, (www.yumcancun.com, yumcancun@hotmail.com, 52  99 8460 7371, Calle tres palos # 10, Supermanzana 30, Cancún, México. C.P. 77509) to see about a cooking demonstration. The usual class starts with Mayan coffee, traditional bread called plaque, and learning about preHispanic and colonial cuisine including trying some local fruits.  Visitors then move to the tasting room where the sommelier explains the types of tequila and mescal and how to taste them. Participants prepare and enjoy a six-course authentic Mayan meal that is paired with Mexican wines.

The class was more than I was interested in and told him I was only

interested in one traditional recipe. I quickly accepted chef, Andres Tejeida Vilches, offer to show me how to make a Mayan fish recipe.  He used a local sour orange, Naranja Agria, which was very juicy but said getting it may be difficult for many but said adding one-half cup of lime juice to one cup of orange juice makes a perfect substitute. Achiote comes in paste and liquid form

but Chef Andres said the paste provide a better flavor. Banana leaves are often brittle so Chef Andres suggest passing the leaves over the heat for a few seconds and it will become soft. If banana leaves are not easy to come by then aluminum foil can be used.  When I was in Sri Lanka banana leaves were used as plates.  Dollops of food were placed on different part of the leaf.  Made for easy cleanup and eco-friendly. Chef Andres demonstrated how to make Tikin’xic Fish.

 
                        TIKIN'XIC FISH

½ (one-half) cup achiote paste

2 garlic cloves, sliced

1tsp dry oregano

1 cup orange juice

½ (one-half) cup lime juice

1 pd grouper or snapper filet

½ (one-half) cup fresh cilantro, diced

2 Roma tomatoes, sliced

1 bell pepper, Julianne

½ (one-half) red onion, sliced

2 banana leaves, remove spine creating two pieces

1 tbsp olive oil

Salt & pepper – to taste

In a blender add achiote paste, garlic, oregano, orange juice, lime juice, and 1 teaspoon of salt to create a marinade. Blend for at least 1.5 minutes so the paste is completely dissolved. Put fish in a bowl. Pour the marinade over the fish. Add the cilantro.  Let the fish sit for at least 1 hour. It will be red.  Place the fish on the banana leaves. On top of the fish place the sliced tomatoes, bell peppers and red onions, season with salt and pepper. Wrap the fish. Bake for 10 minutes 350° F. Serve with rice and fried plantain.  

 

Seafood Soup ala Chuy's in San Felipe, Mexico

In December 2017 several members of our family decided to spend Christmas in San Felipe where my oldest son has a vacation house. San Felipe is a small, sleepy fishing village on the east coast of the Baja Peninsula 125 miles south of Calexico. The area had changed from the one and only other time John and I visited San Felipe twenty years ago. At that time we stayed at the only motel in the area.  Interestingly, there was a sign in our room that said, “Do not build a fire on the floor.” I guess someone must have tried that or there would be no need for the sign. 

It was obvious that in the intervening twenty years there had been a period of time when there was a building boom as evidenced by the unfinished buildings. All that changed when the housing bubble burst. Vacation homes in San Felipe are now reasonable.  Besides fishing and water activities there is a unique place called Valley of the Giants where there is a forest of cardon cacti, the tallest cacti in the world found only on the Baja and Sonora Deserts. The slow growing plants can reach a height of 60 feet or more and weigh up to 25 tons. 

When the tide was out in front of the vacation

home family members went out on the sand to gather clams for dinner.  The clams, while small, made an excellent dinner. On another day the male members of the family went fishing in the Gulf of California (aka Sea of Cortez). My son said his favorite dinner while in San Felipe was

Seven Seas Soup.  Since we only had clams and fresh fish we went to Chuy’s in the village to try the soup.  Chuy’s is a small family restaurant owned by Jesus Lozana and Maria Luisa Guzman.  One of their three sons, Gabriel Lozano, is the chef, another one waits on table, and the other is the bookkeeper. We were welcomed in the kitchen to watch the soup being prepared. Maria Luisa Guzman also explained how to make fish balls.

Fish ball recipe

2 cups boneless white fish, cooked and flaked
2 cups cooked rice
2 tablespoons cornstarch, dissolved in 3 tablespoons water
1 tsp. diced cilantro
1 beaten egg
Salt and pepper to taste

Put all ingredients in a blender. Blend until smooth. Form into 1 inch balls.  Set aside

Seven Seas Soup

1 Tbsp. butter or cooking oil
½ cup tomato, diced
½ cup onion, diced
½ cup celery, diced

½ green pepper, diced
½ cup carrot, sliced
8 cups fish or chicken broth
Tsp garlic
Tsp cilantro  (save a little for garnish)
Chili pepper, minced, to taste
2 tbsp lemon juice
¼ tsp oyster sauce
1 tsp. salt
1 cup baby octopus cut into one inch pieces  
1 cup squid, sliced
2 lbs. white fish cut into 2 inch pieces
6 clams
2 crabs cut in half
6 fish balls  
4 or 5 large shrimp

In a deep frying pan, add oil, when warm sauté tomato, onion, celery, pepper and carrots for about one minute. Add broth. To the broth add garlic, cilantro, chili pepper, lemon juice, oyster sauce, and salt.  When boiling add all seafood except shrimp.  Boil about 10 minutes. Add shrimp, boil until shrimp is pink. To serve remove seafood with a slotted spoon, place in bowl. Pour broth with veggies over it.  Garnish and serve.

Making Huevos Rancheros at Las Casadas in Honduras

Most vacationers to Honduras visit the Bay Islands but there is a lot to experience on the mainland including Copan, a UNESCO World Heritage site that was the capital city of the Mayan empire from the 5th to 9th centuries AD.  There are miles of deserted beaches and the rainforest.  I love jungle waterfalls and have played in many pools at the bottom of a falls. 

On a recent trip we stayed at Las Cascadas (www.lascascadaslodge.com). I wanted to stay at Las Cascadas because of its location at the foot of a waterfalls on the Bejuco River. The three-room, boutique Las Cascadas Lodge is east of La Ceiba at km 6 Carretera a Yaruca. The turn, which is easy to miss, is east of the bridge over the Cangrejal River. The entrance, which is also easy to miss, is on the left with large green wooden doors secreting the lodge from the road. After driving up the dusty,

bumpy road entering Las Cascasda Lodge was like Dorothy arriving in OZ.  The doors opened to lush vegetation, brilliant flowers, birds, the waterfalls and the lodge made of local wood and stone that blended with the surroundings. All the rooms look out at the waterfalls. John and I enjoyed the plunge pool at the bottom of the falls and also the one above it accessed by a well-prepared stone path.  There were other plunge pools further up the trail.

The price includes meals prepared to order by the chef, Olvin. John and I have been to Honduras many times and always enjoy the hearty, typical Honduran breakfast. A traditional Honduran breakfast consists of Huevos Rancheros (fried eggs ranch style) with refried beans, hard Olancho white cheese, a dollop of sour cream, Honduran spicy sausages called “chorizo” and tortillas. Of course, Honduran coffee is a must.  Huevos Ranchero originated with farm workers who needed a substantial meal to start a day of labor in the fields.  Variations of Huevos Rancheros are found throughout Central America. 

After dinner Ryan, the general manager, wanted to know what time we wanted breakfast because he was leading a group on his Waterfalls Descent and Canyoning Tour. The participants were going to practice on the waterfalls by the hotel. Ryan said Olvin would prepare a typical breakfast.  I asked if Olvin would show me how to make Huevos Rancheros. But, of course, was the response. 

In the morning Olvin had all the ingredients laid out. I watched as Olvin made the eggs and talked me through the recipe. I thought he had a very easy and quick method of preparing the recipe. After breakfast we watched the small group practice on the waterfalls before heading out on their day tour. White water rafting is also a favorite on the Cangrejal River which is across the road from the hotel.  


Huevos Rancheros
1 tomato, quartered
Half of a green chili
4 cloves of garlic
3 small sprigs of cilantro
A quarter of a medium white onion
Salt to desire
3 tbp olive oil
3 tbp salsa
One-half tsp habenero pepper (optional)
One-eight tsp sugar (or to taste)
One-eight tsp black pepper (or to taste)
A dash Tabasco Sauce(or to taste)
6 eggs

Place all the ingredients in the blender except Tabasco Sauce and eggs. Blend until smooth. Seasonings can be adjusted to personal taste.  Pour into a sauce pan add a little Tabasco sauce if desired. Bring to a boil. Reduce heat to a simmer. Add eggs, cover and cook for about 20 minutes until eggs are cooked.

Getting a Taste of Roatan, Honduras

My husband, John, and I have been visiting Honduras for nearly 20 years and one of our must-dos each visit is relaxing for a few days on the resort island of Roatan. We have seen the island go from a laid back dive destination where backpackers could hang their hammock between a couple palm trees to a place with five-star resorts. Roatan is a beautiful Caribbean island that is now a cruise ships so port stop there are a variety of things to see and do.

One thing that hasn’t changed is the food. Nothing beats the island’s fresh seafood and fruits. We like trying out new resorts and this time we stayed at the Mayan Princess Resort. It was a wonderful choice. Our spacious suite was complete with a living room, dining area, balcony and a kitchen. There was no need for me to use the kitchen with such wonderful food on the resort’s menu and the staff’s willingness to share their recipes.

One day we spent the afternoon on Maya Key, a wonderful place that encompasses the spirit of Honduras. Besides a beautiful beach, pool, rescued animal center, tropical vegetation and a Mayan museum complete with a replica of the Hieroglyphic staircase, they have a long dock out to the reef. Snorkeling is one of my favorite things to do. I mentioned to Edwin, the reef guide, that in all the years and places I had been snorkeling I had never seen an urchin or conch. At which point, he dove down and brought up a conch and then an urchin. One of John’s favorite dishes is Conch Cerviche, which is perfect for lunch or an appetizer.
.
Conch Ceviche ala Mayan Princess
3 oz conch, cubed (any fish or sea food will do)
2 tomatoes, diced
1 small onion, diced
1 tsp. jalapeno pepper diced (add more or less to taste)
5 oz lime juice
1/ 4 tsp salt
1/ 4 tsp pepper
1/ 4 tsp Worcestershire sauce
Mix all ingredients in a bowl. Put in serving bowl and garnish with a lime. Serve with fried plantains.

One night at dinner, the F&B manager, Juan Gomez de la Torre, suggested I try the newest item on their menu – Coconut Shrimp. As he explained, “Of course, the shrimp is fresh but so is the coconut. It comes from the coconut trees right here at Mayan Princess Resort.” It was wonderful and served with plenty of fresh vegetables.

Mayan Princess Coconut Shrimp
8 ounces large shrimp, peeled and deveined, tails left intact
1/ 4 tsp. sea salt
1/ 4 tsp. black pepper
1 cup coconut, fresh and grated into flakes
1/ 2 cup milk
1/ 2 all-purpose flour
1 cup vegetable oil for frying

In a mixing bowl combine salt, pepper, coconut, milk, and flour. Stir well. Bread shrimp. Heat oil in skillet over medium heat. Cook shrimp until golden, about two minutes per side. Transfer to a paper towel to drain. Serve with mango dipping sauce.

When John and I are in Latin America one of our favorite desserts has always been flan, a baked custard served with caramel sauce, but now we have a new favorite – Tres Leches. By using a white cake mix it becomes a super simple recipe!

Tres Leches
1 white cake mix or make your favorite white cake from scratch, set aside
Milk bath
1 can condensed milk
4 cups evaporated milk
4 cups whole milk
1 tbs Honduran rum or to taste (optional)
Boil the milks for five minutes, set aside, add rum if desired

Topping
1 cup heavy cream
1 tsp Honduran Vanilla
1 tbsp sugar
Bake cake per instructions. Let cool to room temperature. Place on a platter. Pierce with a fork 20-30 times. Place in a refrigerator for about 30 minutes. Prepare milk bath. Slowly pour milk over the cooled cake. Refrigerate for four hours occasionally spooning the runoff milk back on cake. Whip heavy cream, vanilla, and sugar until it forms soft peaks. Spread topping on the cake. Garnish with fresh fruit.

One night the hotel had a seafood buffet with piles of lobster tails and shrimp. Plus, there was seafood soup, fresh caught fish – cooked anyway you wanted it - and plenty of watermelon, mangoes, pineapple, and papaya. It doesn’t get any better! I don’t want it to sound like all we did was eat. However, we deserved these wonderful meals after alternating between swimming in the warm Caribbean and the pool. Morning and evening we walked the beach. Sometimes we held down the lounge chairs while reading a book! Phew! One day I decided by body needed a bit of tender loving care so I ambled over to the resort’s Kukut Spa for one of their signature treatment. It’s a tough life but someone has to do it!!

In the evening we watched the sunset while enjoying a Mayan Princess Mango or a Monkey LaLa Cocktail and then watched the evening show. One night it was a vibrant Garifuna Cultural Show. The Garifuna are an Afro-Caribbean people who have lived on Roatan since the 1700s. Another evening we were dazzled with a Fire Dance.

We were living the Good Life at the Mayan Princess Resort on Roatan Island, Honduras – sun, sand, sea, and great food as fresh as it gets. We hated to leave and return to reality. But, we will be back. For more information check www.mayanprincess.com.

Honduras: Cooking Garifuna-style

Orel Emile Gentle Steward traded his life as a chef on a cruise ship to be a chef in his hometown of Sambo Creek, Honduras. Sambo Creek is one of many colorful Garifuna villages that dot the north coast of Honduras. The Garifuna are an AfroCaribbean group who live on some of the most beautiful palm-fringed beaches in Central America. It is easy to understand why Chef Orel returned to Sambo Creek.

The Garifuna originated from two Spanish slave ships wrecked off the coast of St. Vincent in the 1600s. Their culture is so unique that in 2001 UNESCO proclaimed their language, dance, and music a Masterpiece of the Oral and Intangible Heritage of Humanity. They are widely known for their wonderful seafood dishes that are an integral expression of their culture.
In Sambo Creek, only a short ride from La Ceiba, Chef Orel explained, "The Garifuna live off the ocean. Everyday the people go fishing." He proceeded to teach my husband, John, and me how make Sopa de Pescado (fish soup) with Machuca. His neighbor, Hoga Lalyn Fermana, helped prepare the machuca by pounding the plantain in a traditional wooden mortar with a long-handled pestle. While doing so she danced the punta, the Garifuna traditional dance. The two seemed very closely associated in rhythm and movement. Machuca is served like rice or mashed potatoes.

We were enjoying the soup and machuca when a couple of the local people showed up with their drums and began to beat out a rhythm while dancing the punta. "We look for any excuse to sing and dance," explained Chef Orel as he pointed to the children on the beach who heard the drums and were doing their very best punta. Chef Orel glanced down from the second floor of the restaurant at his neighbor’s house said, "Come with me. Hoga is making a coconut candy. She will teach you how to make it. Hoga is everyone’s grandma."

The Talbeta de Coco Hoga had just finished making was cooling and hardening on the table, but she showed us how she grated coconut and cooked it with cane syrup stirring with a wooden spatula until it sticks together. Her husband, who she grabbed and gave a great big kiss, was cutting the sweet into serving size portions. The big kiss seemed the perfect end to our visit.
We visited Sambo Creek in October 2008 and made our arrangements with Tourist Options travel agency in La Ceiba. The $27 tour included transportation, entertainment, an awesome meal, and a taste of Garifuna culture. Tourist Options is located two blocks from La Ceiba’s Central Park, on Boulevard 15 de Septiembre. Contacts: web site - http://www.hondurastouristoptions.com/, Tel: 504-443-0337.

Sopa de Pescado (makes 2 to 4 servings)
4 cups fish stock made from scratch. Canned fish, chicken, or vegetable stock can be substituted
2 crushed cloves of Garlic
one diced sweet pepper
salt and other seasonings to taste
1 cubed yucca (or potato)
1 sliced onion
1 cup coconut milk
1 whole fish, about 9 inches in length, per serving or skinned fish meat cut in cubes. The Garifuna use red snapper but any fish will do.
Make a fish stock by boiling fish heads, shrimp shells, the non-white conch meat or any leftover fish "stuff," and garlic. Boil for 15 minutes. Strain. It is similar to making turkey stock using the bones.
To the stock add onions, sweet pepper, salt, and any desired spices. Give it a little kick with jalapeño peppers. Add yucca (or potatoes), sliced onions, and coconut milk. Cook until the yucca is tender.
Fry the fish or boil it in the stock for 7 minutes.
If the fish is fried, place in a bowl and pour the liquid over it. Serve with machuca on the side with a few slices of lemon. Traditionally, when serving the soup to females the tail is cut off.

Machuca
2 yellow plantain – peeled and cubed
2 green plantain – peeled and cubed
¼ teaspoon salt
1. Boil the plantain with salt until soft.
2. Mash together until similar to mash potatoes. Traditionally it is mashed African style with long wooden pestle in a wooden mortar. Serve on the side with the fish soup.