Good afternoon! We’re here in Ocosingo with our group gourmands/chow hounds, Gerald Lankford and Buck Cauthen. Let’s hear a few words from these gents about their favorite foods here. Quote number one—Buck says, “You can’t move an army on an empty stomach.” Well, no empty stomachs here!
We’re well fed. Gerald reports that black beans are a fixture at nearly every meal. We LOVE em! Two thumbs up from both critics, except for breakfast. They’re a little shaky on the black beans for breakfast. The beans are cooked in an out-shed over an open fire, in a big pot. Gerald says we’ll put in a cookshed behind the church—we’re working on the recipe, but it’s a family secret!
There is a green chili sauce/salsa that will burn you many times. We refer to it as “Fuego Verde” or the green fire. The proper method to ingest it is to put it on a tortilla, lift it to your mouth, yell “Fire in the hole!” and pop it in!
A regular meal consists of a clear broth with vegetables and some kind of meat. Often there is a small piece of corn or a kind of squash that is similar to a potato. Surprisingly, there are not a lot of vegetables served. This broth is served with tortillas and Fuego Verde. We do get some chicken and some beef in the stew.
Breakfast has been somewhat Americanized in that we have cereal, eggs, French toast, Pancakes, or oatmeal. A more traditional Mexican breakfast would include black beans and we don’t need those three times a day. The boiled bananas were a favorite, and the fresh pineapple is a must. Definitely better than back home. Three thumbs up on the pineapple and the mangos!
The milk is “Not good” (per Gerald). Just not up to par. Two thumbs down.
Two thumbs up on the “Sangria” soda pop, however—it is a cherry cola like drink, a lot like Cheerwine. As a snack, Buck favors the chocolate “Cremax de Nieve” a type of cream filled sugar wafer. Buck says the chocolate is different here. “Must be closer to the cocoa fields.” Gerald prefers the Strawberry Cremax de Nieve wafers. So the critics differ.
One critic’s observation is that the local chickens don’t quite measure up to Tyson standards—they raise some lean, mean pollos here. Definitely free range birds. The critics speculate that the chickens stay trim by running from the dogs. Buck and Gerald have set a date for chicken and dumplings at Hadley’s at the first opportunity.
The most frightening food encounter of the trip was Gerald’s “cookies,” purchased at a late night stop at a roadside stand on the way in. After much deliberation Gerald purchased a plastic bag of what appeared to be cookies. But it was a cross between a dry biscuit, a croissant, and a cookie (and a hockey puck). Gerald ate one. Buck tried but foundered. Two thumbs down. But that was only one bad experience among a world of good ones.
In summary, the food here is good and plentiful. Gerald says he last ate a bad meal in 1952, and the string is unbroken! Our critics urge future travelers to travel without fear and enjoy all the delights that Mexico has to offer.
We’re well fed. Gerald reports that black beans are a fixture at nearly every meal. We LOVE em! Two thumbs up from both critics, except for breakfast. They’re a little shaky on the black beans for breakfast. The beans are cooked in an out-shed over an open fire, in a big pot. Gerald says we’ll put in a cookshed behind the church—we’re working on the recipe, but it’s a family secret!
There is a green chili sauce/salsa that will burn you many times. We refer to it as “Fuego Verde” or the green fire. The proper method to ingest it is to put it on a tortilla, lift it to your mouth, yell “Fire in the hole!” and pop it in!
A regular meal consists of a clear broth with vegetables and some kind of meat. Often there is a small piece of corn or a kind of squash that is similar to a potato. Surprisingly, there are not a lot of vegetables served. This broth is served with tortillas and Fuego Verde. We do get some chicken and some beef in the stew.
Breakfast has been somewhat Americanized in that we have cereal, eggs, French toast, Pancakes, or oatmeal. A more traditional Mexican breakfast would include black beans and we don’t need those three times a day. The boiled bananas were a favorite, and the fresh pineapple is a must. Definitely better than back home. Three thumbs up on the pineapple and the mangos!
The milk is “Not good” (per Gerald). Just not up to par. Two thumbs down.
Two thumbs up on the “Sangria” soda pop, however—it is a cherry cola like drink, a lot like Cheerwine. As a snack, Buck favors the chocolate “Cremax de Nieve” a type of cream filled sugar wafer. Buck says the chocolate is different here. “Must be closer to the cocoa fields.” Gerald prefers the Strawberry Cremax de Nieve wafers. So the critics differ.
One critic’s observation is that the local chickens don’t quite measure up to Tyson standards—they raise some lean, mean pollos here. Definitely free range birds. The critics speculate that the chickens stay trim by running from the dogs. Buck and Gerald have set a date for chicken and dumplings at Hadley’s at the first opportunity.
The most frightening food encounter of the trip was Gerald’s “cookies,” purchased at a late night stop at a roadside stand on the way in. After much deliberation Gerald purchased a plastic bag of what appeared to be cookies. But it was a cross between a dry biscuit, a croissant, and a cookie (and a hockey puck). Gerald ate one. Buck tried but foundered. Two thumbs down. But that was only one bad experience among a world of good ones.
In summary, the food here is good and plentiful. Gerald says he last ate a bad meal in 1952, and the string is unbroken! Our critics urge future travelers to travel without fear and enjoy all the delights that Mexico has to offer.
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