tag:blogger.com,1999:blog-41417647446639889452024-03-12T21:54:11.445-06:00All Accordin'... life & cooking, all according ta whatcha got on hand.mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.comBlogger242125tag:blogger.com,1999:blog-4141764744663988945.post-59446343942068497702020-09-25T14:40:00.004-06:002020-10-09T07:25:09.700-06:00InKa Tacos & InKa Fries - The Best of Cusco!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CS0LYRKbvag/X25P-DcjqRI/AAAAAAAAMSg/tRhg9lgnP0IMLMMLCwsNweTD0UJuCr1LwCLcBGAsYHQ/s604/Cuando%2Bel%2B%25C3%2581guila%2Bdel%2BNorte%2Bvuele%2Bcon%2Bel%2BC%25C3%25B3ndor%2Bdel%2BSur%252C%2Bel%2Besp%25C3%25ADritu%2Bde%2Bla%2Btierra%2Bvolver%25C3%25A1%2Ba%2Bdespertar.%25E2%2580%259D%2BProfec%25C3%25ADa%2BInca.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="604" height="509" src="https://1.bp.blogspot.com/-CS0LYRKbvag/X25P-DcjqRI/AAAAAAAAMSg/tRhg9lgnP0IMLMMLCwsNweTD0UJuCr1LwCLcBGAsYHQ/w640-h509/Cuando%2Bel%2B%25C3%2581guila%2Bdel%2BNorte%2Bvuele%2Bcon%2Bel%2BC%25C3%25B3ndor%2Bdel%2BSur%252C%2Bel%2Besp%25C3%25ADritu%2Bde%2Bla%2Btierra%2Bvolver%25C3%25A1%2Ba%2Bdespertar.%25E2%2580%259D%2BProfec%25C3%25ADa%2BInca.jpg" width="640" /></a></div><span style="font-size: large;"><div style="text-align: center;">"When the (Aztec) Eagle of the North flies with the (Inca) Condor of the South, the spirit of the earth shall reawaken” - Inca Prophecy</div><br /><br />Plans are afoot: InKa Tacos & InKa Fries will launch in 2021! As Machu Picchu tourism resumes, we'll be there serving Classic Tacos on Peruvian "Cachanga" Fry Bread. And so InKa Tacos is born! The first Mexi-Peruvian Kitchen! Amazing fusion tacos with incredibly delicious Mexican & Peruvian sides! Cooked fast and fresh! Eat-in or take-away! All Killer, No Filler!</span><div><span style="font-size: large;"><br />Nota bene: Our Salsa Bar will set your imagination on fire - Salsas Mild to Wild! And the cooling Cheese Sauce is divine! Order your InKa Taco and TOP IT with your choice from our Mexi-Peruvian Salsa Bar! Pico de Gallo to Peruvian Huacatay Sauce (black mint) and our incredible Cilantro Lime Dressing + 10 other sauces, too!</span><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="font-size: large;"> Visit us @ Facebook</span> -<span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"> <a href="https://www.facebook.com/InkaTacos/" target="_blank">https://www.facebook.com/InkaTacos/</a></span></div><div><br /></div><div style="text-align: center;"><span style="font-size: x-large;">C U in 2021</span><span style="font-size: x-large;">!</span></div><p></p></div>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Cusco, Peru-13.53195 -71.96746259999999-41.842183836178847 -107.12371259999999 14.778283836178845 -36.81121259999999tag:blogger.com,1999:blog-4141764744663988945.post-43978620720324608332020-04-10T10:12:00.000-06:002020-04-10T10:12:53.954-06:00The Most Flavorful Vegan Broth (Ever) | Bon Appétit<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/QKgYRtHwJ28" width="480"></iframe>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0tag:blogger.com,1999:blog-4141764744663988945.post-81214781369346727112018-06-08T04:25:00.000-06:002018-06-09T04:07:10.124-06:00Making your Way! Boa Vista, Brazil - Santa Elena, Venezuela International border crossingArrive Boa Vista, looking to continue the trek. Little information in the guide book and great hopes of heading north to Venezuela. We run to the airport (30Rs) to find out about flights and options. Speaking with locals the plan is clear.<br />
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Following advice, we share a cramped taxi (40Rs) to the border (Pacaraima) with Venezuela. We attend to crossing procedure and hire a waiting taxi Venezuela-side to arrive at Santa Elena. Little movement here, few travelers, no other option - everything pricey.<br />
<span style="font-size: x-small;">photo credit: </span><span style="font-size: x-small;">Vanessa mora mejias</span><br />
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But you arrive at one of the most beautiful places on Earth! Gateway to waterfalls and tepuis (pictured above). Wishing you the best crossing here. And a fabulous on-going journey. Almabrazo!<br />
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<br />mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Pacaraima - State of Roraima, 69345-000, Brazil4.2041087000000008 -60.8609357999999932.1774302000000008 -63.442722799999991 6.2307872000000009 -58.279148799999994tag:blogger.com,1999:blog-4141764744663988945.post-78355814593943921802018-06-06T08:15:00.000-06:002018-12-31T06:46:46.146-07:00Oaxaca city - Tapachula - Guatemala<div class="separator" style="clear: both; text-align: center;">
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Skip the fancy Galgos Bus or polished Ticabus Line and take a shuttle from the Tapachula, Chiapas MX bus station to the international border with Guatemala near the Pacific Ocean. <br />
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Once your papers are stamped and you cross, there are several school-bus type buses leaving for Guatemala City. Who needs reclining seats when you can ride with live poultry and natives? Seriously, its well worth walking across that border. Interesting bit of North American geo-political struggle there. Many people heading north seeking the future (and ability to send remittances home). As you walk the bridge, take note of the people crossing the river and the sad-eyed folks incarcerated in the cramped adobe jail. And be thankful you hit the lottery of life. Born in the developed world; you have an education, ability to read, a passport and money enough to travel... <br />
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One bit of advice which applies everywhere: <span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 107%;"><b>Be polite, show respect and do your best to
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<b><span style="font-size: x-small;"><span style="font-family: "calibri" , sans-serif; line-height: 107%;">Photo credit: </span><a href="https://commons.wikimedia.org/wiki/User:Ekem" style="background: none rgb(248, 249, 250); color: #0b0080; font-family: sans-serif;" title="User:Ekem">Ekem</a></span></b></div>
mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Tapachula, Chis., Mexico14.9055599 -92.26342060000001813.9236619 -93.554314100000013 15.8874579 -90.972527100000022tag:blogger.com,1999:blog-4141764744663988945.post-16759554416952674352018-02-04T09:05:00.002-07:002018-02-04T12:15:01.639-07:00Jump Out of your Skin - And reveal yourself!<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: black; font-family: "times" , "times new roman" , serif;">Starting in the early 1950s, p<a href="http://www.bbc.com/culture/story/20151117-jump-photos-of-celebrities-mid-air">ortrait photographer Philippe Halsman took a series of "Jump" pictures of celebrities</a> in mid-air including Audrey Hepburn (pictured above), <span style="text-align: justify;">Marilyn Monroe, Robert Oppenheimer, John Steinbeck, Aldous Huxley, Marc Chagall, Salvador Dali, Brigitte Bardot, and Groucho Marx</span>. He published Philippe Halsman's Jump Book in 1959, which contained a tongue-in-cheek discussion of jumpology and 178 photographs of celebrity jumpers. <a href="https://www.damianieditore.com/en-US/product/516" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom: 1px solid rgb(213, 213, 213); font-weight: bold; letter-spacing: -0.1px; outline: 0px;">Halsman’s Jump Book</a><span style="letter-spacing: -0.1px;"> has recently been republished by Damiani.</span> </span><br />
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<span style="background-color: black; color: black; font-family: "times" , "times new roman" , serif;"><a href="https://www.youtube.com/watch?v=1V3NOdLc3xo" target="_blank">Amazingly adorable, perfectly revealing and well worth a peak!</a> </span><br />
<span style="background-color: white; color: black; font-family: "times" , "times new roman" , serif;"><br /></span>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0tag:blogger.com,1999:blog-4141764744663988945.post-10350079233517597332017-05-17T18:31:00.001-06:002021-06-12T06:12:15.809-06:00Tripping the Amazon! - South America's Transformation TrailTripping the Amazon (and the Andes) has meant a year on the South American Transformation Trail. And still going strong!<br />
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Glorious! I've been river traveling deep Amazon and crawling the peaks of the Andes on a pre-Inca road (one lane) that was partially paved and open 'til the rains of 2017. Taking up residence with Amazon natives to live their rhythm made me one of the family. Ceremonies in Brazil were good for teaching the social (communal) side of ayahuasca and the love that is to be found there. The Shipibo people of the Ucayali River, Peru are a magic matriarchal community. Open, caring and have a special touch.... This year has been full of natives, seekers, shamans, healers and plant experts. My sense of appreciation knows no bounds. I have received much, shared much and cared much. The story is far, far from over. Much good has come of it all. And there's still more to come. And so much more to share, as it fortunately happens! Almabrazo!<br />
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<a href="https://www.amazon.com/Mick-Huerta/e/B00MDG6UXK">Watch for soon to be published exploration; "Ayahuasca - The Amazon Path to Yourself", an in-depth journey that's otherworldly!</a><br />
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photo credit: mick huerta
mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Pucallpa, Peru-8.3928622 -74.5826166-8.5185367 -74.743978099999993 -8.2671877 -74.4212551tag:blogger.com,1999:blog-4141764744663988945.post-68840264161978932172017-05-08T17:30:00.001-06:002017-05-09T06:36:37.472-06:00Celebrating 25 Years of the Best Dry Martini in South America!<div class="separator" style="clear: both; text-align: center;">
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The Best Dry Martini in South America? Yes, I can personally attest to the supreme drinkability of the Vienna Martini for 23 of its 25 years! So Smoooth. The Dry Martini there is balanced, the temperature perfect! And as for mental health benefits and restorative properties, if you drink but one (or two) as an aperitif, your meal is sure to be rejuvenating and refreshing and that translates into long-life! <br />
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And at <a href="https://www.tripadvisor.com/Restaurant_Review-g294072-d952294-Reviews-Restaurant_Vienna-La_Paz_La_Paz_Department.html">Restaurant Vienna</a>, they are so confident in their skills they have created a Martini of their own; the <a href="http://mickhuerta.blogspot.com/2011/10/blog-post.html">Ancho-tini</a> (pictured above left - the classic above right). Try one and then the other, gin or vodka. The staff bartending abilities will always shine through ensuring your appreciation every sip.<br />
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Austrian Owner Paul Stach studied hotelier and cuisine in Canada. It is there he learnt the fine art of the Dry Martini. And he designed and built the restaurant to exacting specification for the satisfaction of his customers. Since opening to the public April 7th 1992, the Vienna has been the epicenter of attentive service in old world comfort. Add The Best Dry Martini in South America and you have an evening that is worth remembering and a memory that will prompt you to return time and again.<br />
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mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0La Paz, Bolivia-16.489689 -68.119293599999992-16.733258999999997 -68.442017099999987 -16.246119 -67.7965701tag:blogger.com,1999:blog-4141764744663988945.post-6818215243661302422017-01-15T05:03:00.001-07:002023-10-21T07:04:42.668-06:00Mango Garden Cabins at "Sambo - Shipibo Ayahuasca Retreat"<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: black; color: white;">The Mango Garden Cabins at <a href="https://web.facebook.com/chomarconi/?pnref=story" target="_blank">Sambo - Shipibo Ayahuasca Retreat</a> are truly excellent. All with private bath and beds fitted with mosquito nets.<br /><br />Sambo - Shipibo Ayahuasca Retreat is located just (2km) outside Pucallpa/Yarinacocha in San Jose, Peru. Ask mototaxi driver for Sambo - San Jose</span><br />
<span style="background-color: black; color: white;"> (S/. 5) - Tel: (51) 961-09-7008 (marckconi@gmail.com). Peaceful cabañas available in a large mango garden (daily/monthly rates), Bath en suite, Free Wi-Fi. Ample garden space for pitching a tent. Parking for RV. <a href="http://blueperu.com/tours.html" target="_blank">Jungle Tours</a>...<br /><br />As well, authentic Shipibo Ceremonies available with renowned (80 y.o. shaman) Maestra Olivia Arevalo. </span><span style="background-color: black; color: white;">Ayahuasca cooked on premises. H</span><span style="background-color: black; color: white;">elpful family/staff and the ducks are precious! </span><span style="background-color: black; color: white;">More info and photos at website - </span><a href="http://blueperu.com/contact.htm"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;">http://blueperu.com/contact.htm</span></a><br />
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<br />mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com2Pucallpa, Peru-8.3928622 -74.5826166-8.5185367 -74.743978099999993 -8.2671877 -74.4212551tag:blogger.com,1999:blog-4141764744663988945.post-6556139207149358852016-12-17T08:02:00.001-07:002017-02-21T21:43:04.743-07:00Yoki's Restaurant - Central Market! Lima, Peru!<br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><a href="https://www.youtube.com/watch?v=mQdBYXrEMpE" style="font-family: times, "times new roman", serif; font-size: x-large;" target="_blank">YOKI's</a><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> </span></span>- <span style="font-size: large;">In the center of Lima, Yoki purveys the very best of classic Peruvian foods. She and her daughters offer quick, delicious plates 6 days a week until 4pm. Try the Catch of the Day, appetizer Papa a la Huancaína, chicken, ceviche, soups or the Huevera crowned with an egg (side salad or rice)! Everything fresh, clean and made with care! And it's all so affordable!</span>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Lima District, Peru-12.046374 -77.0427934-12.108488 -77.123474399999992 -11.98426 -76.9621124tag:blogger.com,1999:blog-4141764744663988945.post-5482005290952063702016-12-05T11:04:00.001-07:002017-02-09T11:02:27.144-07:00 Green Olives Stuffed with Rocoto Pepper from Peru!<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/--2TWk4H079E/WEWqRlVcGwI/AAAAAAAAJAs/efmAmOc_j3YKxvYaFqim-VIYeuZM0fBgACLcB/s1600/IMG_0355.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/--2TWk4H079E/WEWqRlVcGwI/AAAAAAAAJAs/efmAmOc_j3YKxvYaFqim-VIYeuZM0fBgACLcB/s400/IMG_0355.JPG" width="400" /></a></div>
<span style="background-color: black; color: white; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">New Favourite Olive - instead of pimento these Green Olives are stuffed with hot Rocoto Pepper from Peru. It's a nice balance of agreeable piquancy and the richness of the olive cured in a salty brine. </span><br />
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<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Next time make mine a Dirty Martini with three of these. I believe, even 007 would approve. </span></span><span style="color: white; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">And at US$4 a kilo not even your wallet will complain! </span><span style="color: white; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"> </span></span>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Galeria Mercado Central, Cusco 622, Distrito de Lima 15001, Perú-12.0525939 -77.027558-37.5746284 -118.336152 13.4694406 -35.718964tag:blogger.com,1999:blog-4141764744663988945.post-73003814269579185012016-11-27T10:44:00.000-07:002016-12-10T05:09:17.614-07:00Amazon Basin - Fruit Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-yFshjSbuXpU/WDsZ2UMrbKI/AAAAAAAAI-M/r5bsT1tEWyom-vf7r6P2Mgc2qoMagxyLQCLcB/s1600/IMG_0176.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-yFshjSbuXpU/WDsZ2UMrbKI/AAAAAAAAI-M/r5bsT1tEWyom-vf7r6P2Mgc2qoMagxyLQCLcB/s640/IMG_0176.JPG" width="480" /></a></div>
In the Amazon Basin, what gave me the biggest thrill was the incredible fruit. Camu camu, Ungarahui, Pitana, Garana, Bacuri and caju; so many I'd never seen or tasted before. Mangoes dropped from the trees! In such quantity, that after the first week of the season the locals didn't really pay attention to them pounding the rooftops or plopping onto the lawn. I saw them all as jewels. Even cutting a papaya for breakfast I did with joy and reverence...mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Pucallpa, Peru-8.3928622 -74.5826166-8.5185367 -74.743978099999993 -8.2671877 -74.4212551tag:blogger.com,1999:blog-4141764744663988945.post-44875323475839882272016-08-17T13:39:00.001-06:002016-08-17T13:49:18.025-06:00Jungle Honey!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "garamond" , serif; font-size: 18.6667px;">Honey is a sweet food made by bees foraging nectar from flowers. Naturally, honey is named by using the floral source from which it was made. So give bees access to the blossoms of the Amazon Rainforest and the honey reflects the marvels of that environment! The result is Jungle Honey! Jungle Honey is viscous and sweet with a surprising piquancy. Meet Don Omar who collects honey without special gear or netted hat. He sez a few bites are good for the health. I mention, too many and they’re toxic. He nods with a knowing smile...</span><br />
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mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Pucallpa, Peru-8.3928622 -74.5826166-8.5185367 -74.743978099999993 -8.2671877 -74.4212551tag:blogger.com,1999:blog-4141764744663988945.post-79916644958122800722015-10-23T09:35:00.001-06:002016-04-27T22:16:20.480-06:00Accommodating Wishes and Touring Wines!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-lU41fUmqnfs/VipQudhytPI/AAAAAAAADSE/-emz-QFw8w8/s1600/IMG_0781.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-lU41fUmqnfs/VipQudhytPI/AAAAAAAADSE/-emz-QFw8w8/s640/IMG_0781.JPG" width="480" /></a><br />
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She was shy but managed to say she'd like a photo if only I'd step off the curb... one step back and done. I simply love chatty locals!<br />
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<span style="text-align: center;">Inspired by glorious vintages from Latin wine producing countries, I flew to South America to know the people and grapes and attend the </span><a href="https://en.wikipedia.org/wiki/Harvest_(wine)" style="text-align: center;" target="_blank">Vendimia</a><span style="text-align: center;"> wine fiestas. All over the wine producing world there are festivals held after the grape harvest. And o</span><span style="text-align: center;">nce the picking is complete the festivities are enjoyed in earnest. Just remember the seasons are reversed other side of the equator and the grape harvest is in April! Meaning there are two opportunities to revel in wine each and every year; the May Vendimia of South America, South Africa, and Australia then again in September in Europe and North America! I think that makes </span><a href="https://en.wikipedia.org/wiki/Dionysus" style="text-align: center;" target="_blank">Dionysus</a><span style="text-align: center;"> rather happy, don't you?</span><br />
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<a href="http://2.bp.blogspot.com/-20Saj8NXCZ8/Vi5GTa7qnkI/AAAAAAAADTQ/W-mXW1S1skI/s1600/chile%2Bwine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-20Saj8NXCZ8/Vi5GTa7qnkI/AAAAAAAADTQ/W-mXW1S1skI/s200/chile%2Bwine.jpg" /></a><a href="http://4.bp.blogspot.com/-saaLMZBZDXQ/Vi446c51zXI/AAAAAAAADSw/WOT7AUqTKrU/s1600/Argentina_Bebida_Nacional_Logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-saaLMZBZDXQ/Vi446c51zXI/AAAAAAAADSw/WOT7AUqTKrU/s200/Argentina_Bebida_Nacional_Logo.jpg" /></a></div>
<i>Copyright © Mick Huerta 2014.
All Rights Reserved. mickhuerta@gmail.com
Travel, Culture, Food & Drink!</i>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Tarija, Bolivia-21.5213825 -64.728095199999984-21.6395555 -64.889456699999982 -21.403209500000003 -64.566733699999986tag:blogger.com,1999:blog-4141764744663988945.post-22666737617636302552015-09-15T10:58:00.000-06:002016-04-06T07:19:39.520-06:00Make Mine White and Fluffy - SnowBlind in the Andes<div class="separator" style="clear: both; text-align: center;">
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SnowBlind in the Andes details the Andean journey from
sacred leaf to cocaine tourism; filled with images from the trenches and personal
tales from Coca fields to the streets of Cali, Medellin, Lima and La Paz
with clear vision into this otherworldly South American story.<br />
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Over twenty years living in the Andes prompts me to lay bare
coca-tourism since its on-going rise continues as I live here. I've always been better
acquainted with the coca leaf and the culture that surrounds it, however, the
big story is that the native peoples are now taking a larger role in production and trafficking. Access in gringo clubs has become standard along with open Cocaine table-service in
Bolivia. The message is clear, the Andes are rapidly changing. It's no longer a
world divided into Green and White - Native and Gringo. As a result, the
naughty are arriving in droves to do little white lines. They've come to blow
their brains out on holiday.<o:p></o:p></div>
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<span class="a-size-large" id="productTitle" style="box-sizing: border-box; font-size: xx-small; line-height: 1.3;"><a href="http://www.amazon.com/SnowBlind-Andes-Sacred-Cocaine-Tourism-ebook/dp/B013U01MRG/ref=asap_bc?ie=UTF8" target="_blank">SnowBlind in the Andes: </a></span></h1>
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<span class="a-size-large" style="box-sizing: border-box; font-size: xx-small; line-height: 1.3;"><a href="http://www.amazon.com/SnowBlind-Andes-Sacred-Cocaine-Tourism-ebook/dp/B013U01MRG/ref=asap_bc?ie=UTF8" target="_blank">From Sacred Leaf to Cocaine Tourism</a></span></h1>
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mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Nuestra Señora de La Paz, Bolivia-16.489689 -68.119293599999992-16.733258999999997 -68.442017099999987 -16.246119 -67.7965701tag:blogger.com,1999:blog-4141764744663988945.post-40806448479917806292015-05-06T11:57:00.001-06:002018-08-29T06:08:08.252-06:00The Shaman Prays with a Trinity of Coca Leaves!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0AyuEh6bkbY/VUpPg0s0eiI/AAAAAAAADD4/Gr4AKr16Nng/s1600/IMG_1557.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-0AyuEh6bkbY/VUpPg0s0eiI/AAAAAAAADD4/Gr4AKr16Nng/s1600/IMG_1557.JPG" width="480" /></a></div>
A trinity of Coca leaves is called a Kintu. For the Shaman (yatiri) a Kintu is a bridge, an offering, a means of lifting prayers up into the wind to be received by Pacha Mama (Mother Earth) then made reality.<br />
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Shaman healing, ceremony, the sacred leaf and more Andean culture available in the forthcoming <a href="http://www.amazon.com/Mick-Huerta/e/B00MDG6UXK" target="_blank">"SnowBlind in the Andes - Sacred Leaf to Cocaine Tourism"</a><br />
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For all of Mick Huerta's fabulous books visit <a href="http://www.amazon.com/Mick-Huerta/e/B00MDG6UXK" target="_blank">http://www.amazon.com/Mick-Huerta/e/B00MDG6UXK</a><br />
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<span style="font-size: xx-small;"><i>Copyright © Mick Huerta 2014. All Rights Reserved.<br />mickhuerta@gmail.com<br />All Accordin' - Travel, Culture, Food & Drink!</i></span>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Nuestra Señora de La Paz, Bolivia-16.5 -68.149999999999977-16.74357 -68.472723499999972 -16.25643 -67.827276499999982tag:blogger.com,1999:blog-4141764744663988945.post-87871688719343077272015-02-10T07:53:00.000-07:002015-02-16T01:53:50.215-07:00Pisco Sour Day with the Harley-Davidson Club of Peru!<div class="separator" style="clear: both; text-align: center;">
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The first Saturday of February is Pisco Sour Day, an annual celebration of Peru's National cocktail. And the very best place to take part in festivities would be one of the classic haunts of Lima, right?<br />
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<a href="https://www.facebook.com/antiguatabernaqueirolo">Antigua Taberna Queirolo</a> opened in 1880 was no-doubt perfect and conveniently located in the nearby Pueblo Libre neighborhood. We arrived by taxi to a packed house. The boom and bustle were infectious and uplifting. Thankfully many, many Limeños had the same idea and were only too happy to make room for us, as well!<br />
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That's when the thunder happened. A vrooom of Harley-Davidson Motorcycles converged on the <a href="https://www.facebook.com/antiguatabernaqueirolo">Antigua Taberna Queirolo</a> and a wonderful afternoon hit a new high! It was the best of times inside and out front of the tavern! If in Lima the first Saturday of February make the most of Pisco Sour Day and enjoy it like a local, with a Pisco Sour in hand! However, you'll need to bring your own <a href="https://www.facebook.com/HarleyDavidsonPeru" target="_blank">Harley</a>!<br />
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<span style="font-size: xx-small;">Copyright © Mick Huerta 2014. All Rights Reserved.</span><br />
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<span style="font-size: xx-small;">mickhuerta@gmail.com</span></div>
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<span style="font-size: xx-small;">All Accordin' - Travel, Culture, Food & Drink!</span></div>
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<br />mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Lima, Peru-12.046374 -77.0427934-12.108488 -77.123474399999992 -11.98426 -76.9621124tag:blogger.com,1999:blog-4141764744663988945.post-31443896420701683512014-12-20T11:43:00.001-07:002020-09-25T15:59:47.318-06:00Spirits UP! Top down! - Last Flight in a Wintery Blue Sky! <div class="separator" style="clear: both; text-align: center;">
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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.<br />
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<span style="font-size: xx-small;">Copyright © Mick Huerta 2014. All Rights Reserved.</span><br />
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<span style="font-size: xx-small;">mickhuerta@gmail.com</span></div>
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<span style="font-size: xx-small;">All Accordin' - Travel, Culture, Food & Drink!</span></div>
mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0tag:blogger.com,1999:blog-4141764744663988945.post-69586193144220379952014-11-18T11:15:00.002-07:002015-11-12T08:20:09.545-07:00Global Warming<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V8WmB5uBIoU/VGuIZHDOb6I/AAAAAAAAC4o/Pm8RvzyhgN4/s1600/IMG_3718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-V8WmB5uBIoU/VGuIZHDOb6I/AAAAAAAAC4o/Pm8RvzyhgN4/s1600/IMG_3718.JPG" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">In dried form, </span><span style="font-family: "times" , "times new roman" , serif;"><a href="http://en.wikipedia.org/wiki/Habanero" target="_blank">Habaneros</a> cost $18.99 a pound in any local Latin market. And being habaneros are rated at 100,000–350,000 on the <a href="http://en.wikipedia.org/wiki/Scoville_scale">Scoville Scale</a>, 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...</span><br />
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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. <div style="text-align: center;">
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<span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><i>Copyright © Mick Huerta 2014. All Rights Reserved.<br />mickhuerta@gmail.com<br />All Accordin' - Travel, Culture, Food & Drinks!</i></span>mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0tag:blogger.com,1999:blog-4141764744663988945.post-15577212079625674502014-11-15T07:54:00.004-07:002014-11-17T08:41:28.744-07:00Greeting the Sky - "HotList: South America" by Mick Huerta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5WS8bRclsAI/VGdo4jI2HDI/AAAAAAAAC3o/Ga5bzTggctc/s1600/salar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5WS8bRclsAI/VGdo4jI2HDI/AAAAAAAAC3o/Ga5bzTggctc/s1600/salar.jpg" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">A true wonder; the <a href="http://en.wikipedia.org/wiki/Salar_de_Uyuni" target="_blank">Salar de Uyuni</a> 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 <a href="http://www.amazon.com/Mick-Huerta/e/B00MDG6UXK" target="_blank">"HotList: South America" by Mick Huerta</a>. "Go and know the best!"</span><br />
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<a href="http://3.bp.blogspot.com/-suel1Sj0-KM/VGduqkiqqaI/AAAAAAAAC4I/7Ej_dGrAiMg/s1600/uyuni_salar_cactus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-suel1Sj0-KM/VGduqkiqqaI/AAAAAAAAC4I/7Ej_dGrAiMg/s1600/uyuni_salar_cactus.jpg" height="211" width="320" /></a></div>
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<span style="font-size: xx-small;"><i>Copyright © Mick Huerta 2014. All Rights Reserved. </i></span><br />
<span style="font-size: xx-small;"><i>mickhuerta@gmail.com</i></span><br />
<span style="font-size: xx-small;"><i>All Accordin' - Travel, Culture, Food, Wine!</i></span><br />
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<span style="font-size: xx-small;"><i>Photo credit: 1st image: Andrea Zoccoli. 2nd image BoliviaBella</i></span><br />
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mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Salar de Uyuni, Salar de Uyuni, Bolivia-20.1637642 -67.570853599999964-45.6857987 -108.87944759999996 5.3582703000000009 -26.262259599999965tag:blogger.com,1999:blog-4141764744663988945.post-41281991641546643342014-10-11T08:23:00.004-06:002014-11-17T08:57:22.540-07:00Quick and Easy - L'ail confit (garlic confit) <div class="separator" style="clear: both; text-align: center;">
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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...<br />
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<b>L'ail confit (garlic confit) </b><br />
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1 cup fresh garlic cloves, peeled<br />
Thyme sprigs (or Herbes de Provence)<br />
2 bay leaves<br />
Extra virgin olive oil<br />
Salt & peppercorns to taste<br />
Red pepper flakes (optional)<br />
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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.<br />
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As pictured I use an enamel camp cup, more vertical than horizontal. Makes for an easy move from stove top to storage in refrigerator. </div>
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Garlic confit has a smooth cooked taste making it perfect for salad dressings, sauces, soups and marinades...<br />
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<span style="font-size: xx-small;">Copyright © Mick Huerta 2014. All Rights Reserved. <o:p></o:p></span></div>
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<span style="font-size: xx-small;">All Accordin' - Travel, Culture, Food, Wine!</span><o:p></o:p></div>
mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0tag:blogger.com,1999:blog-4141764744663988945.post-26684749214977043472014-10-07T14:57:00.000-06:002018-06-05T06:51:04.757-06:00<div class="separator" style="clear: both; text-align: center;">
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<a href="http://en.wikipedia.org/wiki/Jalape%C3%B1o">Jalapeños</a> (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 <a href="http://en.wikipedia.org/wiki/Peperoncini">peperoncini</a> peppers at Subway sandwich shops. <div>
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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 "<a href="http://en.wikipedia.org/wiki/Pico_de_gallo">Pico de Gallo</a>" Hot Sauce. Heavy on the jalapeños this time and the results came out wonderfully delicious and without the lip scorching heat!<br /><br />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... <br /><br /><ul>
<li>8 medium jalapeños</li>
</ul>
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<li>1 small onion</li>
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<li>2 cloves of garlic minced</li>
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<li>Juice of one lime</li>
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<li>Pinch of oregano</li>
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<li>Pinch of ground cumin</li>
</ul>
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<li>Salt and pepper to taste</li>
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<br />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...</div>
mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0tag:blogger.com,1999:blog-4141764744663988945.post-26631279024612187612014-09-19T09:24:00.003-06:002014-11-01T05:03:56.527-06:00The State of Mexican Food<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KAOQmdJz-3Y/VBxKoxSoU6I/AAAAAAAACww/Udiw4LMGNY0/s1600/Achiote_paste_ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KAOQmdJz-3Y/VBxKoxSoU6I/AAAAAAAACww/Udiw4LMGNY0/s1600/Achiote_paste_ingredients.jpg" height="212" width="320" /></a></div>
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<span style="text-align: left;">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. </span>I merely asked, “Where are you from?” “Colorado!” “So you’re looking for Colorado-Mex then?” “No, just authentic Me<span style="text-align: left;">xican!”</span></div>
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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 <a href="http://www.foodnetwork.com/recipes/sweet-and-sour-chicken-recipe.html" target="_blank">Sweet & Sour Chicken</a> 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.<br />
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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?</div>
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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! <a href="http://www.lafronteracafe.com/La_Frontera/Home.html" target="_blank">La Frontera </a>is the bomb and they've several
locations!” My brother, Joe Huerta, added his new funky fave is <a href="http://www.chungasmexican.com/" target="_blank">Chunga’s 180 S.900 West</a>. Other’s felt free to share, too; <a href="http://www.rediguana.com/" target="_blank">Red Iguana</a>! <a href="http://treshombresutah.com/" target="_blank">Tres Hombres on Highland Drive</a>, <a href="http://www.cityweekly.net/TheDailyFeed/archives/2010/06/16/state-street-ceviche-tacotostada-cart" target="_blank">taco carts</a>
downtown! <a href="http://www.tacotime.com/menu/crisp_burritos.html" target="_blank">Taco Time!</a> <i>TACO TIME?</i> Came a reaction of genuine surprise. “Ah, those crispy-fried bean burritos are
killer!”</div>
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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!<o:p></o:p><br />
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<i><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><a href="https://plus.google.com/u/0/101550063830372884552/posts" target="_blank">“Facebook it, Tweet it, Pin It, Blog it; Share it with the world!”</a><o:p></o:p></span></i></div>
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<i><span style="font-size: xx-small;">Copyright © Mick Huerta 2014. All Rights Reserved. </span></i><br />
<i><span style="font-size: xx-small;">mickhuerta@gmail.com</span></i><br />
<i><span style="font-size: xx-small;">All Accordin' - Travel, Culture, Food, Wine!</span></i><br />
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<span style="font-size: xx-small;">Photo credits - <br />Achiote paste ingredients: <a href="http://www.flickr.com/people/pgoyette/">Paul Goyette</a> - <a href="http://www.flickr.com/photos/pgoyette/101147378/">http://www.flickr.com/photos/pgoyette/101147378/</a></span><br />
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<span style="font-size: xx-small;">"Tortas Oaxaquenas" by nsaum75 / Wikimedia Commons<br />GrilledChickenZaachila: <a href="http://commons.wikimedia.org/wiki/User:AlejandroLinaresGarcia">AlejandroLinaresGarcia</a></span></div>
mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com1Salt Lake City, UT, USA40.7607793 -111.8910473999999940.568390300000004 -112.21377089999999 40.9531683 -111.5683239tag:blogger.com,1999:blog-4141764744663988945.post-32321870621123833562014-07-14T05:51:00.000-06:002018-06-05T06:49:46.089-06:00Fricot! An Acadian Tradition with Dumplings! - Belliveau Cove Farmer’s Market<div class="separator" style="clear: both; text-align: center;">
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"Go to Belliveau Cove Farmer’s Market", the local fisherman advised in Acadian flavoured English. "Go get Connie’s Traditional Fricot" (pronounced free-coh).<br />
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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 <a href="http://www.novascotia.com/events/festivals-and-events/belliveau-cove-farmers-market/-27451" target="_blank">Belliveau Cove Farmer’s Market</a> every Saturday, all summer long.<br />
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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 <a href="http://en.wikipedia.org/wiki/Evangeline_Trail" target="_blank">Evangeline Trail</a> in Western Nova Scotia but the culture, the people and the Fricot will forever stand out in my mind!<br />
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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 <a href="https://www.youtube.com/watch?v=EnDJ6_XpGfo" target="_blank">Bay of Fundy</a> but as the old Frenchman said, "Go to Belliveau Cove Farmer’s Market, go get Connie’s Traditional Acadian Fricot!"<br />
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<span style="font-size: xx-small;"><i>Copyright © Mick Huerta 2014. All Rights Reserved.<br />mickhuerta@gmail.com<br />All Accordin' - Travel, Culture, Food, Wine!</i></span><br />
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mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Belliveau Cove, Clare, NS B0W, Canada44.3859808 -66.06293069999998144.3831438 -66.067973199999983 44.3888178 -66.057888199999979tag:blogger.com,1999:blog-4141764744663988945.post-29015800489406068452014-07-14T04:26:00.002-06:002015-04-15T10:31:58.223-06:00Benny's Famous Fried Clams - Portland Maine<div class="separator" style="clear: both; text-align: center;">
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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!<br />
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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.<br />
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Benny's? We'll be back upon our return from the Maritime Provinces of Canada!<br />
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<b><i>Benny's Famous Fried Clams</i></b><br />
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<b><i>199 Commercial St, Portland, ME 04101<br />Tel - 207.774.2084</i></b><br />
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<i style="font-size: x-small;">Copyright © Mick Huerta 2014. All Rights Reserved. </i></div>
<span style="font-size: xx-small;"><i>mickhuerta@gmail.com<br />All Accordin' - Travel, Culture, Food, Wine!</i></span><br />
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<span style="font-size: xx-small;"><i><a href="http://www.urbanspoon.com/r/259/1181768/restaurant/Bennys-Portland"><img alt="Benny's on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1181768/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></i></span></div>
mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0Portland, ME, USA43.661471000000013 -70.255325943.477733500000014 -70.5780494 43.845208500000012 -69.932602400000007tag:blogger.com,1999:blog-4141764744663988945.post-91533963251639018452014-06-27T22:19:00.001-06:002014-06-28T03:50:16.841-06:00Bite an Opponent? Out!<div class="separator" style="clear: both;">
<a href="http://4.bp.blogspot.com/-oOwjWkt1txk/U65A565PvNI/AAAAAAAACoY/duwh9s9p-Rg/s1600/suarez_vampire-408x264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oOwjWkt1txk/U65A565PvNI/AAAAAAAACoY/duwh9s9p-Rg/s1600/suarez_vampire-408x264.jpg" height="356" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-oOwjWkt1txk/U65A565PvNI/AAAAAAAACoY/duwh9s9p-Rg/s1600/suarez_vampire-408x264.jpg"></a>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!mick huertahttp://www.blogger.com/profile/15619285587284736785noreply@blogger.com0