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/
Category Archives: Tasty Thursday
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!
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 