Tuesday, December 19, 2006

Comida in Chacala, With Friends

Aurora asked me over for lunch today. With Marjorie, a repeat visitor to Chacala who is staying at Aurora's. And with Memo, who lived in Chacala for about 4 months in 2004. A great guy, who volunteered with the kids at the Bibliotecho everyday. He's only back for a short visit during his university vacation, which is a shame.Marjorie and Aurora made us cerviche with Sierra, a favorite fish around here. We had a great lunch, with the cerviche and tostados with Jamaica, the red drink, from Hibiscus, and bananas and apples for dessert.We could all speak some Spanish, (some more than others) so we had a lot of fun. Beto, Aurora’s husband, was there and we laughed alot. The three kids all showed up and it was a lovely meal. Aurora and Beto are so much fun to be around. And they are great landlords. They are both learning some English, so we all practice with each other Spanish/English and English/Spanish.

Nice lunch, and then a nice ocean swim before the Posada started. It was at Juanita's tienda today, with no pinata, but lots of goodies for the kiddos.


mcm said...

The red drink made from hibiscus flower is "jamaica" -- "jicama" is the white-fleshed root (vegetable), that is crisp and tastes like a cross between an apple and a potato.
(I also transpose sounds/syllables in Spanish .... all the time!).

Brenda said...

Jamaica refresca. Here is an article on Wikipedia.

Jamaica (IPA /hə.ˈmaɪ.kə/ Anglicized) is a drink, popular in Mexico (agua de jamaica), that is made from calyces of the roselle plant (Hibiscus sabdariffa). The drink is one of several cheap, healthy and refreshing drinks (aguas frescas) typically made from fresh juices or extracts.

Dried hibiscus calyces, known in Mexico as jamaica, have long been available in health food stores in the United States for making a tea that is high in vitamin C. With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labelled "Flor de Jamaica." This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild and completely natural diuretic.

Jamaica is prepared by steeping the calyces in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. The drink is served chilled.

PaulaC said...

Would you mind sharing Aurora's recipe for ceviche? My husband does a good job using frozen red snapper, but I'd like to know her process. I can see the chopped fish, cucumbers and tomatoes and the lime juice. How long does she marinate the fish, and does she drain the lime juice off?

PaulaC said...

Could you share Aurora's recipe for ceviche?

Anonymous said...

I am going to ask Aurora, and Marjorie about the recipe and pass it on here. Maybe in a few days. Andee