Qué tal? How’s it going?
We keep hearing about the heat waves in the States and we hope you’re staying as cool as you can. When in doubt, hop on a plane to Mexico :)
Anna is on a dessert cooking spree this week — she’s made:
chocolate oat milk pudding
lemon custard
banana bread (with bright red bananas from the farmers market)
And Bennett has been writing lots for his software development newsletter.
Seeing the Sights
It’s easy for the weeks to fly by here and we’ve been trying to go to a few special places each week to make the most of our trip.
We were blown away by the incredible public library, Biblioteca Vasconcelos:
Museo Tamayo, the contemporary art museum, made us smile:
We reveled in the beautiful architecture and delicious food at Tetetlan, a Luis Barragán house-turned-restaurant.
Anna even ate a cricket (chapulines) taco. It was crunchy, tangy & toasty and she probably won’t eat them again.
On top of your napkin when you arrive, you’ll find a little orange bean to keep in your right pocket as a token of good luck.
Good Company
We’re feeling grateful for all the new friends we’ve made here. Somehow, in just 6 weeks, we’ve met more people here than we had in Rhode Island over 18 months. (We love you PVD friends!)
It’s felt hopeful and inspiring to meet other travelers who’ve upended their lives to do something new. We’re in good company.
What We’re Eating
When we’re not eating sweets, we’ve been cooking lots with the gorgeous produce from our local organic market.
For today’s lunch, we made squash blossom quesadillas with Oaxacan cheese:
If you’ve got squash blossoms in your garden and are searching for a summer escape from the comfort of your kitchen, here’s the recipe:
Ingredients
olive oil
white onion, thinly sliced
a few garlic cloves, chopped
salt
corn tortillas (our preference!)
Oaxacan cheese or fresh mozzarella
squash blossoms, stems and stamens removed
Steps
Heat oil in a large skillet. Cook onion and garlic until very soft and golden.
Toast tortilla over medium-high until golden brown but not crunchy. Turn the tortilla over and scatter some cheese over it. Arrange a squash blossom or two and some of the onion mix on top of the cheese and fold the tortilla in half to create a half-moon.
Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots.
Pull off the skillet, top with whatever you’d like (salsa, chipotle mayo, cilantro, you name it)
Provecho! (Enjoy! Bon appétit!)
Lots and lots of love,
Anna + Bennett
Thanks for the update!!! I will be right over for lunch!!!