Chayote, Chiles & Coconuts
Loma Farm just returned from a month on the Pacific Coast in Southern Mexico: No pleasure involved, strictly business , a team building retreat and a beach and food research expedition. We diligently ate three or more meals per day and forced ourselves to the beach despite the heat and sun.
We flew into Zihuatanejo, a beach destination and a bustling town with a central market that buzzes with commerce: fish mongers, butchers, street food, kitchen wares, frutarías, sheets of pork rinds, herbs and home remedies, musicians, cowboys, dried chiles, fried grasshoppers, and a rainbow of antojitos (finger foods). Some vendors hawk their goods like auctioneers while others quietly watch the shuffling crowd. The section of freshly butchered meats is full of flies and piercingly smells of blood, the dried good stalls are neatly organized by bushel baskets of piquant herbs, chiles, salted fish, grains, and dried flowers, the fruitarías are filled with stacks of green, red, and yellow pyramids. Pots and pans hang over lime and tortilla presses, replacement stove parts, and miscellany. The markets at midmorning are playful and jostling, loud, a bit intense at times, and always intriguing.
Over the next couple of weeks I will be posting about our month of food, farming, and fishing leisures in states of Michoacán and Guerrero. While in Mexico we spend much of our time eating mariscos and bonding with the sea, but we also ramble through the mountains and plains visiting farms, sampling regional cuisines, cooking with the locals, and sipping from the cactus spirit.