Hola viajeros y amantes del gourmet. Hello travelers and foodie lovers. This week we explore Mexico. A current attraction in Cancún, Mexico is “Bodies” by Jason deCaires Taylor. Taylor creates hundreds of life-size human sculptures which act as a coral reef. With the installment of the sculpture, marine biomasses, fish and tourism will divert attraction from the old reefs, thus giving the old reefs a better chance of natural rejuvenation. Another attraction to Mexico is Copper Canyon which you might recognize the name from the show “Man vs. Wild” on the Discovery Channel. The canyon is made up of 6 distinct canyons in the southwestern region of Chihuahua, Mexico.
Mexican food and the culture is something to be appreciated. Like most countries, a meal is a bonding experience. Mexican foods and culture are no stranger to this experience. Mexico has introduced many wonderful products such as peanuts, vanilla, beans, tomatoes and of course CHOCOLATE! From the Aztec’s usage of salsa and tamales to the Mayan’s incorporation of tortillas with bean paste, ancient Mexico has introduced myriad infusions of their cuisine to the world’s table. With European settlers in the 1500’s bringing new products and livestock, Mexican food had reached new tasty heights. The combination of indigenous and European traditional food has become Mexican cuisine as we know it today. Present Mexican cuisine is so delicious and hard to resist. With a few margaritas, an afternoon meal can easily run into a meal at dusk.
This week I leave you with a Black Bean Salad recipe found in my book Around the World in 80 Recipes. The book can be purchased on Kindle or Paperback at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.
Have a wonderful week and I look forward to exploring South America with you next week.
Black Beans Salad
- 6 cups cooked brown rice
- 1 (15 oz) can black beans , rinsed and drained
- 1 (15 oz) can corn , drained
- 4 fresh tomatoes, diced
- ½ cup red onion, chopped
- ½ cup cilantro, chopped
- 1 jalapeno pepper, seeded and diced
- 2 Tablespoons fresh lime juice
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ teaspoon of hot sauce
Cook brown rice by measure out 1 cup of brown rice. Rinse the rice thoroughly in a sieve or strainer until the water runs clear. Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional. Add 2 ¼ cups water and stir just once. Bring to a simmer and cover over tightly. Turn the heat to low and cook for 45 minutes. Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan.
In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
To serve, place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating.
-Damien – The Traveling Foody