escamolesOur perception of Mexican food has been blighted by years of overstuffed burritos, nacho pyramids, and a scourge of chimichangas and fajitas. Yet authentic Mexican cuisine is a fusion of indigenous MesoAmerican staples like corn, squash, and chiles, influenced by the domesticated meats and cooking techniques of the (primarily) Spanish occupation. It’s one of the world’s great cuisines, holding it’s own against both France and China in my humble opinion. (Don’t believe me? Try your hand at making one of the complex regional moles.)  To a large degree that’s what part of this week in Mexico is about: tasting traditions old and new. Like escamoles, or ant larvae – a dish native to Central Mexico and considered a delicacy by the Aztecs. Insect caviar, if you will. As far as traditional foods go, it’s a lot better than it sounds. The light-colored eggs, harvested from the agave plant, resemble pine nuts and have a slightly nutty taste. Often pan-fried with butter and spices, escamoles can be found in tacos, eaten with chips and guacamole, or here at El Cardenal, turned into a no-pun-intended Spanish omelette.





There’s another post-Carnival tradition many Trinis indulge in: escaping to the laid-back sister island of Tobago for a few days of rest and relaxation. In for a penny, in for a pound, I say – so it’s off to Tobago I go.


live blog: tradition


live blog: this way to olympos

Named after the mainland mountain home of the gods of ancient Greece, Olympos is the most well-known village on Karpathos. A splash of white against an austere background, the rustic beauty of the place and its unique traditions have remained intact, turning the village into a defacto folklore museum. Despite the vagaries of progress and technology, its architecture has not changed much in decades and the people still dress in the traditional island style. (even the local dialect retains many archaic phrases and forms) How do they keep this balance? That I can tell you in one word.


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