Spirits UP! Top down! - Last Flight in a Wintery Blue Sky!

Perhaps today is the last opportunity to fly in a wintery blue sky! Top-down, bundled up and heater on HIGH, the afternoon is periwinkle perfect ... Reactions from motorists and pedestrians range from whimsy to complete disbelief. Many thanks to those of you who wave or snicker. I enjoy you, too... and I sincerely hope that there's one more lovely afternoon of serene skies before the year's top-down days are done. Just does your spirit good to fly in skies of blue.

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Copyright © Mick Huerta 2014. All Rights Reserved.

mickhuerta@gmail.com

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Global Warming

In dried form, Habaneros cost $18.99 a pound in any local Latin market. And being habaneros are rated at 100,000–350,000 on the Scoville Scale, my 38 cents worth (pictured above) does wonders for global warming. Even rubbing my eye while taking this photo can't deterred me from saying, "Hot stuff, can't get enough." As an example of my mania, I put dried habanero in a small pepper mill I carry while traveling. It's the only way of insuring a hot spot no matter where I roam...

I encourage you to drop into ethnic markets in your neighborhood. Find out what surprises they have in store for you there. Just imagine what 38 cents did for me.

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Copyright © Mick Huerta 2014. All Rights Reserved.
mickhuerta@gmail.com
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Greeting the Sky - "HotList: South America" by Mick Huerta

A true wonder; the Salar de Uyuni is the world's largest salt flat, spanning 10582 km2 (4086 m2) located in southwest Bolivia. This is but one of the marvels playfully revealed in the photo-driven guidebook "HotList: South America" by Mick Huerta. "Go and know the best!"

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Copyright © Mick Huerta 2014. All Rights Reserved.
mickhuerta@gmail.com
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Photo credit: 1st image: Andrea Zoccoli. 2nd image BoliviaBella

Quick and Easy - L'ail confit (garlic confit)

L'ail confit (garlic "con-fee") just in time for a change of seasons, even though handy any time of year. It's the "Quick and Easy" way of handling garlic and using it immediately in a large variety of recipes...

L'ail confit (garlic confit) 

1 cup fresh garlic cloves, peeled
Thyme sprigs (or Herbes de Provence)
2 bay leaves
Extra virgin olive oil
Salt & peppercorns to taste
Red pepper flakes (optional)

Place all ingredients in a sauce pan and cover with oil. Bring to a slight simmer over low, low heat and cook until the garlic is golden, do not brown, approximately 40 minutes. Allow garlic and olive oil to come to room temperature while in sauce pan. Remove bay leaves and puree if you like. Keeps well in refrigerator.

As pictured I use an enamel camp cup, more vertical than horizontal. Makes for an easy move from stove top to storage in refrigerator. 

Garlic confit has a smooth cooked taste making it perfect for salad dressings, sauces, soups and marinades...

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Copyright © Mick Huerta 2014. All Rights Reserved.

mickhuerta@gmail.com

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Jalapeños (haul-a-pen-yos) have gotten so mild north of the Rio Grande they seem to have found a permanent place on top of pizza, McDonald's burgers and along side Italian yellow peperoncini peppers at Subway sandwich shops. 

On the home front, I've been using them fresh to replace bell peppers in many recipes (like ratatouille, etc). And I really like that they are easy on the pocketbook. At a third of the cost, they bring an interesting and surprising twist to many of my usual Autumn dishes. This morning with food processor at the ready, I made a "Pico de Gallo" Hot Sauce. Heavy on the jalapeños this time and the results came out wonderfully delicious and without the lip scorching heat!

Using the food processor I buzzed the ingredients one-by-one and placed them in a serving bowl to be combined later by hand with a large spoon...

• 8 medium jalapeños

• 1 small onion

• 2 cloves of garlic minced

• Juice of one lime

• Pinch of oregano

• Pinch of ground cumin

• Salt and pepper to taste

I grated a large juicy garden tomato with a box grater, And hit it all with salt and pepper then stirred to combine all ingredients. No better way to test salsa then with fresh quesadillas straight off the griddle...

The State of Mexican Food

Over the weekend, a recent arrival to Utah asked all BBQ guests in attendance “Where can I find real, authentic Mexican food in Salt Lake City?” In a flurry came suggestions from mom-and-pop locations to slick joints that dot the entire valley. I merely asked, “Where are you from?” “Colorado!” “So you’re looking for Colorado-Mex then?” “No, just authentic Mexican!”

Umm, authentic? Traveling Mexico teaches us that much like France or Italy all food is regional. So there can be no one authentic expression of a nation’s food, ever. No matter how hard we try to make a cliché out of a stereotype, you’ll not eat authentic. Yes it’s true that spaghetti, Quiche Lorraine and spring rolls are good starting points. But eating a cliché is not going to get you closer to what a cuisine is all about. Four thousand years of Chinese culinary history represented by day-glow Sweet & Sour Chicken is a disappointment. The Greeks, who taught the Mediterranean how to cook, really do offer much more than a Gyro (yeero). And Japan’s kitchen is undoubtedly more than a California Roll, etc.

Ponder Tex-Mex border fusion, then New Mexico’s mix of Spain, Mexico and indigenous sensibilities and then quickly skip to light, calorie conscience Cali-Mex. From the United States of Mexico to the USA, every plate is transformed into what the customer is willing to buy and happily consume. The story of a local Mexican restaurateur comes to mind who sold two Carnitas plates to-go. In the parking lot, the customers opened the containers and came storming back to complain about disgusting lumps of fat which turned out to be beautifully cooked plantain to pair with pork. One culture to the next, all foods must be translated or at least explained. Perhaps the above fiasco is an example of being all too authentic?

Continuing with the inquiry I asked, “What’s your favorite Mexican food?” “A Smothered Burrito! In Durango they do them the best!” “Man, have I got a restaurant for you! La Frontera is the bomb and they've several locations!” My brother, Joe Huerta, added his new funky fave is Chunga’s 180 S.900 West. Other’s felt free to share, too; Red Iguana! Tres Hombres on Highland Drive, taco carts downtown! Taco Time! TACO TIME? Came a reaction of genuine surprise.  “Ah, those crispy-fried bean burritos are killer!”

Lesson here is that if you enjoy it, it’s well worth sitting down and enjoying it to the fullest. No matter the version or from what state in the U.S. or Mexico it hails. One point of caution; Best to carry your own hot sauce cuz’ anything that you can squeeze out of a fast-food packet is not salsa! Asi es, amigos mios!

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Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com
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Photo credits -
Achiote paste ingredients: Paul Goyette - http://www.flickr.com/photos/pgoyette/101147378/

"Tortas Oaxaquenas" by nsaum75 / Wikimedia Commons
GrilledChickenZaachila: AlejandroLinaresGarcia

Fricot! An Acadian Tradition with Dumplings! - Belliveau Cove Farmer’s Market

"Go to Belliveau Cove Farmer’s Market", the local fisherman advised in Acadian flavoured English. "Go get Connie’s Traditional Fricot" (pronounced free-coh).

What's Fricot? Amongst Acadians (the French) of Nova Scotia this thick chicken soup/stew with dumplings is a point of pride and one of the signature dishes of their community. And no better than when made by Connie Theriault at the Belliveau Cove Farmer’s Market every Saturday, all summer long.

Connie shared that the secret, really, is in the dumplings. They are translucent and an integral part of the flavor and texture. She confidently offers a sample cup to first-timers with good reason. One taste and you're hooked. The Fricot was far beyond anticipations. Thick, luscious in the mouth and smooth on the palate. But it was the dumpling surprise that made the experience truly unique. We finished one portion and got another to go. Connie and her sister Simone, serving and smiling throughout. Incredible! It was my first time on the scenic Evangeline Trail in Western Nova Scotia but the culture, the people and the Fricot will forever stand out in my mind!

Belliveau Cove Farmer’s Market is festooned with displays of jewelry, paintings, carvings, local photography, arts and crafts, basket weaving and stacks of gift ideas. Purchase locally grown organic produce, venison, or organic breads. Treat yourself to freshly baked sweets, jams and jellies... the experience is made even better for facing the Bay of Fundy but as the old Frenchman said, "Go to Belliveau Cove Farmer’s Market, go get Connie’s Traditional Acadian Fricot!"

Copyright © Mick Huerta 2014. All Rights Reserved.
mickhuerta@gmail.com
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Benny's Famous Fried Clams - Portland Maine

 Yes, it's funky as a Clam Shack in Maine! And the locals like it like that! They're near the port but the prices are no where near what you'll pay at the tourist joints on the wharf. But to each their own. Some prefer cloth napkins and fancy flatware. So be it!

At Benny's you'll find native Mainers cooking it their way. And their way is a delicious no-fuss method of coaxing flavors out of local foods. If paper napkins and plastic forks don't get your knickers in a twist, then Benny's is for you. The Lobster PERFECT! The fried clams superb and the fries, we asked up front for crispy and got it. On a whim we'd ordered crab cakes. So good we ordered more! Being we had a case of wine in the trunk and Benny's has a BYOB license, we opened a few favorite bottles to augment the meal. No corkage fee and the waitress offered us glasses with a smile. Outdoor seating did not thwart the service and we found eating Maine's Classic Plates al fresco part of the picnicy charm.

Benny's? We'll be back upon our return from the Maritime Provinces of Canada!

Benny's Famous Fried Clams

199 Commercial St, Portland, ME 04101
Tel - 207.774.2084

Copyright © Mick Huerta 2014. All Rights Reserved. 

mickhuerta@gmail.com
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Bite an Opponent? Out!

In the age of AIDS, Uruguay's Luis Suarez has been slapped with the longest ban ever imposed at a World Cup as FIFA punished one of the world's most talented yet controversial footballers for biting an opponent. And really it is not long enough! If you're an idiot, stay home! Que bella Uruguay! Que tonto Suarez!

Spaceman over the Andes - HotList South America!

The bags are packed; that's the easy part. Intent on leaving Bolivia by-land over the Andes through the Atacama Desert (driest place on earth) ... en route to the Nazca Lines (2nd time there). In approximately 1,000 sq. kilometers, there are about 300 different figures. But I really want the renown Spaceman. 

As well, I'm sure to capture the Hummingbird, Monkey, and Spider, etc. from the windows (turbulence be damned) of a tiny Cessna airplane. The resulting photos will complete my third book  "HotList South America" which is soon to be available (with the others) at Amazon.com... "HotList! Go and Know the Best!" And check in from time-to-time. There's always a new travel book freshly published. Because the stories are so incredible, they really write themselves!

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com
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HotList! South America! Go and Know the Best!

First SALSA! Now HotList?

I've been asked, "How is it possible to have written two books in one year?" The answer is quite simple. As subject matter, both books contain aspects of South American life. And since I've traveled the continent for twenty years photographing the marvels and scribbling impressions all along the way, there's been ample material to draw upon... the inspiration of travel diaries makes it possible.

Then I should add that our literary team is stupendous! Editor Alix Shand is a bit of a language prodigy and has unerring focus. Designer Rocio Laura has been involved with some of the most impressive works published in this part of the world. And she's deigned to work with me. Gratefully, these two experts have harnessed my energy, profusion of words and oft times wayward ways. Tech support Marco Antonio makes the uploads easy. Otherwise, I'd be flummoxed and frustrated. Really publishing has been a long time coming yet the teamwork makes it all so very immediate and accesible. Realistically, future titles will take more time but they are forthcoming. Look for "SnowBlind in the Andes" (Sacred Leaf to Cocaine Tourism) and followed soon thereafter by another travelogue/cookbook: "Down East" (Boston to St. John's).

So this is answer to the above question, acknowledgement of great talent and an expression of appreciation all in one... mil gracias a todos!

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com
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Chupe de Mani! - An Essential Flavor of Ecuador

Chupe de Mani! A puréed peanut soup that is incredible! In the mix are peanuts, potatoes, tomatoes, red bell pepper and a hint of heat! The topper is a chop of toasted peanuts and a touch of cilantro. The question is, "If you were to go to Ecuador and didn't try it, were you ever really in Ecuador?" 

To avoid missing the best when traveling the Latin World get "HotList South America" which emphasizes sites, culture, food and drink that define essence of place! In the writing stages presently but will soon be available - HotList; an essential addendum to your travel guide of choice. 

 Now available - "Salsa!The Sauces of South America." Just $3.99 at Amazon.com!

Photo credit: Mick Huerta
Cover design: Rocio Laura

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food, Wine!

Facing the Pacific and a Tsunami Warning!

Taking up residence facing the Pacific during a Tsunami Warning is by most standards a little foolish. Yet speaking with friend Fernando Jauregui, who lives in Chile; he matter-of-factly stated the ground always shakes a bit in his part of the world. It was his nonchalance that prompted me to carry on with plans for writing a second book while being plied with Chilean wine and seafood.

Daily in the cool of first and last light, I walk the Rio Lluta bird sanctuary just north of the Beach House Inn where I have a cabana with a sea-facing wall of windows making the best of an incredible view. A brisk conversation in a morning breeze with a birder provided much insight; 106 types of birds reported using the sanctuary with 35 rare species counted in that number. He mentioned that this spot is critical for migrating birds as there are few sanctuaries in the Atacama Desert. I've seen this fellow multiple times now, only in the morning and always with a pair of binoculars and notebook. I like chatting with birders. They are caretakers with a keen eye for detail and when approached prove to be a great source of knowledge. We now chat every morning.

As the heat comes on, the marine haze dissipates and birds disappear. It is as well my time to hide in the shadows and produce lines that I then send to my book designer who attempts to make sense of images, stories and travel information provided. I am here a week now. Happy to report, we are making great progress and early results are looking good!

Well, it happened!!! A ripple, an undulation went through the cabana! Whoooaaaa! The floor surged and the walls flapped. Without thinking I picked up my wine glass so as not to spill a drop of the chilled Cousino-Macul Cabernet-Sauvignon Gray I'd been drinking. And a split second later it dawned on me that this was a swell in the mantle, seismic activity! My one word reaction was, "WWOWWWW!" Then back to writing and in another 10 minutes yet another surge! Hahaha! Great! Didn't spill and the sandwich stayed on the plate. Things are just fine... Other guests had left their cabanas and were making sense of things. But they are Chileans and made of steady stuff. With a shrug they all returned to their rooms to avoid the searing Atacama sun... Really nothing for me to do but pour another glass and return to writing as we face the Pacific and a tsunami warning... together.

Now available - "Salsa!The Sauces of South America." Just $3.99 at Amazon.com! Meanwhile, writing continues on - "HotList South America" which emphasizes sites, culture, food and drink that define essence of place; HotList is an essential addendum to your travel guide of choice. 

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com 
All Accordin' - Travel, Culture, Food, Wine! 

Salsa! The Sauces of South America! A Travelogue of South America's Finest Sauces... made easy!

How was this collection put together? Really, it has been a journey of twenty years making my way into South American kitchens and speaking to chefs and cooks. I would ask, "What is the emblematic sauce, the representative sauce of your country?" Then, "Which sauce is your favorite?" Never wanting to miss a thing, I'd rush to scribble the recipe in my aide-mémoire (ever-present notebook) in the language it was given. Later in the hotel; I’d flesh out context, observations and details.

Eventually then I’d translate recipes into English from the Spanish and Portuguese. And with those notes in hand, I’d enter the kitchen with local ingredients to recreate sauces, always looking for the flavor I had enjoyed on the road. Most times the photographs were taken mid-conversation right there in the restaurant yet others were taken at home in La Paz, Bolivia. No special set-up or gear it was simply a matter of taking advantage of our large set of kitchen windows which daily afford ample unfiltered Andean sunshine, and that light lends a luminous quality to the images.

Most certainly these stories come alive when you cook, a face for every sauce. This is what I had wanted to share in the writing of this book; the living human side to culture and kitchen. To make a recipe from “SALSA!” read the cook's story before you begin. I believe it’ll change your end result. Somehow in the making you will open and enjoy a South American world of flavors, traditions and lifestyles. Now that is something to savor.

And finally here it is! And in all it's colorful glory!  

Salsa! The Sauces of South America!: A Travelogue of South America's Finest Sauces... made easy! 

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com 
All Accordin' - Travel, Culture, Food, Wine! 

 

 

SALSA! Available in a couple of days, just in time for the equinox!

Honestly, it's amazing and overwhelming  the amount of work and all the challenges you face when writing and publishing a book. Then attempt it from the hinterlands of South America! Daunting! I suppose Life presents the speedbumps and we are to maintain our cool when all the world seems to operate with a "manana" mentality. All the philosophy aside, allow me to say that I loved every minute! Really, every minute!

Available in a couple of days; just in time for the equinox. I like the thought of having an auspicious day for a book launch! Must be the Aztec in me... I'll take a breather from writing as we prepare for the launch party here in La Paz, Bolivia at 3,650m (11,975 feet). Sure to be some Chilean bubbly knocking around, too. In the meantime, we send you our very best from South America!

 Now available - "Salsa!The Sauces of South America." Just $3.99 at Amazon.com! Meanwhile, writing continues on "HotList South America" an essential addendum to your travel guide of choice.

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com 
All Accordin' - Travel, Culture, Food, Wine! 

Torres del Paine National Park - Patagonia, Chile

A conversation with premier Patagonia guide Tomi Goic amidst the vastness of the snow-capped massif "Cordillera del Paine," this the focus of Torres del Paine National Park…feeling insignificant in landscapes that are all at once immense, desolate and stupefyingly‎ beautiful. 

Now available - "Salsa!The Sauces of South America." Just $9.99 at Amazon.com! Also, "HotList South America" an essential addendum to your travel guide of choice.

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com 
All Accordin' - Travel, Culture, Food, Wine!  


Conversation: Photo: Mimi Woodbridge
Paine: Photo: Winky UK / Wikimedia Commons

Alacitas! Embattled Festival of Abundance!

Some twist cultural events into a chance to save souls whether anyone would like that or not. And today in the battle for converts, some came armed. This is the most Andean fiesta of the year, "Alasitas," the Inca Festival of Plenty! And sadly for a few hours, it became a clash between ancient Andean tradition and extremist christian soldiers equipped with bullhorn, pamphlets and obvious lack of respect for all else but their own way of thought. Frankly, I never thought fanaticism was christian, moslem or jewish; just discourteous and intolerant.

Happy to report families went on to enjoy the sunny day and festival atmosphere in spite of theological attack...

 


Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com 
 All Accordin' - Travel, Culture, Food, Wine!

Almost there... Salsa! The Sauces of South America!

Really it's not so difficult. I write in the witching hours when fuss is at a minimum and well before the city comes to full din and babel. I find no burden in scribbling to the piercing spotlight of my lonely lamp, wrapped in darkness filled with Songs Without Words by Mendelssohn. Really any voiceless classical piece will do simply because I prefer to commune with my inner voices. It is from these that the writing comes.

I write on the road or at this desk where I share experiences from that endless rhythm of countryside, hotels and restaurants. At altitude, in low lying jungles or facing the sea the roads slip stream together connecting me with the world. I travel rough and fast for days on end and when weary I sleep in a dark room with nice linens and where hot water comes out of the showerhead. 

I've traveled by bus, taxi and sailboat from South America to Mexico. I´ve rattled through 9 of 10 time zones of Russia on the Trans-Siberian Railway and voyaged the reverse route (west to east) through the straits of Magellan holding onto the rail, wine glass in the other hand.  With no reservation, I arrive and make arrangements to store my gear. Directly, I move to the market with notebook and camera… it is there I take the pulse of a place. It is said there is no wealth in this world without food production. And in the market you readily see the health of a regions fields and orchards. The strength of commerce in fruit, grain and meats is measured in urgency of clients hungry to buy. It is from there I end up in kitchens. A conversation over ingredients turns into an invitation. It's with the cooks of the world, I feel most at ease. Tasting, discussing local cuisine and a technique or simple trick which makes all the difference; this is what gives me joy. I chronicle life from the kitchens and it's this spark that compels me to write. All of this I find easy.

It is the editing, ISBN numbers, reading copy write law and formatting a book for publishing that makes me anxious. The minutia best left to the professionals is what kills creativity in the self-publishing writer. Instead of working on book two, I am doing what makes me crazy. So sincerely, I believe it’s now time to look for dinner and a good glass of red.

Now available - "Salsa!The Sauces of South America" & "HotList South America" an essential addendum to your travel guide of choice. Both just $3.99 at Amazon.com! Meanwhile, writing continues on "Down East ~ Boston to St. John's" & "SnowBlind in the Andes ~ Sacred Leaf to Cocaine Tourism."

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com 
All Accordin' - Travel, Culture, Food & Drink!