Meal 123: Nicaragua

I try not to knock the countries whose food we cook, but I have to admit I’ve generally found Central American food to be pretty boring. The Nicaraguan food we cooked mostly fits the pattern, with one huge exception: enormous, overloaded, rich nacatamales. The variety of ingredients, from raisins to olives to rice to pork, is so enshrined in each family’s recipe that it’s like canon; as one fourth-generation nacatamal vendor put it, “We don’t innovate. We make everything step-by-step the way […]

Meal 110: Mexico

Just like other great cuisines like Chinese and French, there’s plenty of regional variety in Mexico’s food. And just like rice with Chinese and bread with French food, there’s a ubiquitous starch tying it all together, in this case tortillas. This meal’s menu is an attempt at a sample of regional foods, all while trying to get good variety at the table. From the oven-baked, olivey-sauced huachinango a la veracruzana representing the Caribbean coast’s fish and heavy colonial influence, to the annatto-coated […]