Day 3: Central and South American Cuisine
Our third day started with a preview of two documentaries on Mexican culture, iconic meals and their preparation. We learned about the history of corn and its use, about the world's largest food market, Central Del Abastos, and about the role of acid from "sour oranges" in the kitchens on the Yucatan peninsula. Interestingly, Mexicans credit several other cultures for contributions to the variety of their cuisine (Spanish for flour tortillas, Germans and Czechs for beer, Lebanese for Al pastor).
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| Our first stop on Wednesday's excursion in Gaucho's Churrascaria Brazilian Restaurant... |
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| ...meat lover's heaven.. |
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| ...a good place for bonding... |
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| ...and a true cultural experience! |
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| After a little rest and some necessary exercise, our evening excursion brought us to Cielito Mexican Restaurant in Bristol. |
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| We enjoyed a variety of appetizers as Ceviche... |
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| ... or Quesadillas... |
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| ...as well as delicious main courses: Diabla Shrimp... |
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| ...and traditional Mexican "Torta". |
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| To crown our dining experience, we tasted one of Cielito's famous desserts: Capiortada. |
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