I am currently enjoying a week away in San Miguel de Allende, Mexico. I am here with my foodie friends Pem and Pria, and boy are we enjoying the good life, full of fresh fruits and veggies!
There is an abundance of tropical produce here, and I don’t even have to feel guilty about transportation energy because it’s all local. And just in time too, because as much as I love root veggies, I am starting to tire of Canadian winter produce.
On our very first night, Pria whisked us off to a restaurant just down the cobblestone street, with a rooftop patio that offers this view of the Cathedral in the centre of town:
We asked what they recommended for vegetarians, and I ended up with a gorgeous cheese-stuffed pepper, covered in “red sauce” (they ask you here what sauce you want, “red” or “green” — the red seems to be a bit spicier, and the green is tomatillo) and served with rice:
But the highlight of the meal was a salsa that accompanied Pem’s Cucina Pibil (shredded pork cooked in citrus and steamed in a banana leaf): onions, carrot, habanero and juniper berries. I am definitely going to be replicating this at home, as we’ve been snacking on it with tortilla chips, avocado, and manchego cheese.
Lots more to come on our food adventures: the local market & street food, cactus experiments, and all the amazing fruit! Now cross your fingers that we also get some sunshine!