All posts by teaforchandra
Bambarra Honey Ginger Tea
If you’re looking for a tea with a more beach-y vibe, you could try the honey ginger tea from Bambarra, and imagine you are drinking it in the Turks & Caicos.
This tea has a more delicate flavor (it’s the white tea to the english breakfast of the three ginger tea). It is also mildly sweet – if you don’t have too much of a sweet tooth, don’t add any sweetener to it.
Pairings: I think this tea would be lovely for dessert, paired with a similarly delicate panna cotta.
Stroopwafel!
Those of you who talk to me in person know that I’ve had marquesitas on the brain ever since I ate them in Mexico, but a trip to TJ Maxx (of all things) reminded me of another waffle-y travel favorite: they were selling some version of stroopwafels!!
If you have never had the fantastic experience of eating a stroopwafel, it is a delicious way to enjoy a sweet treat with a hot beverage. Here’s how it works: get yourself a hot cuppa, place the stroopwafel on top of your steaming mug, and relax for a few minutes. Your beverage will stay nice and hot, and in the mean time, the waffle portion of the cookie is getting soft and the inner syrup filling is getting gooey. When you are done with your moment of relaxation, work, or if you are just too excited and you can’t wait, take a bite of the stroopwafel: perfect!
“Stroopwafel00” by Tmannya – Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons.
I was first introduced to stroopwafels by my coworkers in the Netherlands, who told me it was one of the things I had to do while I was there. They originated in Gouda, but I found them for sale in the open-air markets where I shopped for produce, and was able to get one that was still warm. Some google searching has shown me that there’s a chance I can find one at some chain grocery stores – I am going to have to hunt a bunch down and review- Matt has never eaten one!
Tropical Fruit Sorbets
El Colon is the best place to sit after a walk through Merida, and have a sorbet.
We tried the sorbetes de pitaya y de mamey. (Pitaya is called dragonfruit up here) Both were incredibly delicious, with the mamey being sweeter and creamier and the pitaya a bit tart-sweet.
Check out some good pictures of their sorbets on their website:
http://dulceriaysorbeteriacolon.wordpress.com/about/
View of the Caribbean from Playa
Must eat more Torchy’s!
The best queso I’ve ever had in my life, super top ranking tacos (Matt says the best for him, and they are in my top 5), and delicious salsas can all be found at Torchy’s Tacos. We went to one of their food trucks in Austin, but they have a number of locations all over Texas. Promise me you’ll try it if you’re in the state!
Huevos Poblanos
After returning from the Yucatán, Matt and I decided to try our hands at a dish we enjoyed while we were in Merida: huevos poblanos.
Huevos poblanos is the kind of dish that has a million variations – it’s got space for broad interpretations. For our version, we made a thick sauce and scrambled the eggs. See the result below:
Poblano salsa:
2 poblanos
1 white onion
1 clove garlic
Roast poblanos until the skins are charred. Put them in a bag, and let them steam for a few minutes. In the mean time, sauté the onion in olive oil until it is transparent. Peel the poblanos, cut open, and remove seeds. Put the poblanos, sautéed onions, and garlic into a food processor, and puree. Season to taste.
Refried Black Beans:
1 can black beans
1 tbsp butter
1/2 tsp cumin
1 tsp red chili flakes
Heat butter and garlic over medium high heat in a saucepan for 30 seconds. Add beans and cumin, and mash while heating. When desired consistency is reached, enjoy!
Three Ginger Tea
Pukka has a three ginger tea, which I’m drinking this week due to a head cold. It is so aromatic that even stuffed up, I can smell it 🙂 This tea is spicy in the same way that extra strong ginger beer is spicy, but without the sweetness of ginger beer. I would recommend only drinking it if you really love the flavor of ginger!
Pairings:
I’ve only ever had this tea by itself, but it might be fun with maki rolls. Or maybe you could brew an iced tea version of it to mix with spiced rum? When I try, I’ll update the post.
Architecture: Gran Museo del Mundo Maya
One of my unexpectedly favorite things about the Maya Museum in Merida was its architecture.
The building was designed by 4A Arquitectos. Visually, it evokes both ancient Mayan pyramids and also a tree (or Ceiba) – according to an article I read, the architects were referencing the Mayan creation tale.
I loved the beautiful ways they made it accessible – one of the stairways leading up to the first floor (primary level) had a switch-back ramp built into it, and the central core in the building was composed of elevators surrounded by a spiral staircase.
The building had open space throughout – terraces, walkways, and the central area were all outdoors.
Xtabentún
When venturing through the crowded market square of Merida, we happened upon a girl selling Xtabentún. We exchanged 70 pesos for a 250 mL bottle and continued on our way.
Xtabentún is a Licor de Anis y Meil de Abeja or, as Matt likes to call it, ‘nectar of the Mayan gods’. It is leggy and has distinct tastes of honey and anise. It is thicker than wine, but thinner than honey. The flavor is akin to ouzo and sambuca, but is sweeter and oh-so-much smoother. This is my new favorite liquor, and we both wish we had purchased a much larger bottle! If you are at all open to the anise/licorice flavor, I strongly recommend you try it.
Serving Suggestion: Xtabentún is great as a desert drink, served neat or on ice. I am also hoping to try it as a ice cream topping! (Will update when I try it, and let you know how it is.)
To check out Xtabentún:
http://www.casadearisti.com/productos.html
For more information about why honey is a unique product of the Yucatán, and a recipe for your Xtabentún, I highly recommend Rick Bayless’s Season 5 Episode 12.
the mint tea drinkers society 