Great post, Jacob! Food is such an intricate and fab part of the Mexico terrain. It's always fun to read about it, and you covered everything! Buen provecho!
Thanks so much! I was kind of concerned about being overly thorough and, really, I think there's a lot more to be said about our perceptions of cleanliness and how they connect to our preconceptions of a place. I really need to write more about the food here, and as my Spanish improves I hope to have more detailed conversations with local cooks.
I believe both Oaxaca and Yucatán prize their cooking styles to the nth degree. I think it's great you went into detail and addressed cultural conceptions about cleanliness etc. In Cancun there was a sweet older woman who sold the best salbutes out of the trunk of her car for years in front of the AmEx building on Mondays. There was Always a line. She had 2 coolers, and obviously 'the right stuff.'
I found this newsletter right on time. Thank you for this beautiful offering, Jacob!
Thank you for reading! Let me know if you have any questions that aren’t covered in what I wrote
Great post, Jacob! Food is such an intricate and fab part of the Mexico terrain. It's always fun to read about it, and you covered everything! Buen provecho!
Thanks so much! I was kind of concerned about being overly thorough and, really, I think there's a lot more to be said about our perceptions of cleanliness and how they connect to our preconceptions of a place. I really need to write more about the food here, and as my Spanish improves I hope to have more detailed conversations with local cooks.
I believe both Oaxaca and Yucatán prize their cooking styles to the nth degree. I think it's great you went into detail and addressed cultural conceptions about cleanliness etc. In Cancun there was a sweet older woman who sold the best salbutes out of the trunk of her car for years in front of the AmEx building on Mondays. There was Always a line. She had 2 coolers, and obviously 'the right stuff.'