Link to Xochimilco photo album
My sweet #mexican is making yogurt from scratch. The Mexican word for yogurt starter is Bulgaros - which is also the word for Bulgarian people. (There must be a pocket of descendants of Bulgarian emigrees in Mexico someplace - go figure.)
He makes Kombucha with the absolute minimum of sugar because the commercial brands are too sweet for me, and he also makes our nut butters with a non-electric hand grinder. Unfortunately for Mexico's obesity rate, US food and beverage brands export gigatons of processed products down south. You can buy sugary Skippy and Jif by the jumbo-jar; nut butters without added sugar are hard to find.
Living with Sergio is like a #fieldtrip every day for my #innergypsy 😍 He grew up in Mexico City, raised by his dad, often staying with family in small shared apartments with tiny kitchens.
He likes cooking and he likes attention from women, so he hung out in the kitchen alot. His tias (aunts) and abuela taught him about fermentation, food preservation, and how to stretch a whole chicken to feed a family for a week. He also learned waste = sin. He used to run errands to the mercado for his aunt, bargain with the vendors and pocket the spare pesos. Arbitrage starts early in Mexico.
Our #Airbnb kitchens are usually tiny, but you don't need a huge kitchen and lots of gadgets to eat really well in Mexico. I think of it as urban camping - the stoves are always gas, and often they are just countertop models.
The markets here are filled with a mix of products, if you ask around and pay attention to the produce, you can tell which are small local farmers who are more likely to grow their produce naturally.
Often, but not always, the vendors with the local / freshest produce are more indigenous in appearance and they are often, but not always, women. #Xochimilco, for example, has a gorgeous market filled with produce from the surrounding area where people have been raising food for thousands of years. Now thats some #SlowFood Mexico.
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