#1: From Havana, Cuba, Chispa Stories shares his first impressions on the interesting "Ten Days in Cuba" adventure:
And we did have good food. The one thing I’ve managed to learn so far (in my three hours) here in Cuba, is that there are thousands of very stern rules and an exception for each and every one of them. At La Cocina de Lilian, our little table was in the middle of a private garden inside an even more private house and as I ate my little crock of “ropa vieja” and garlicky “malanga fritters” I hoped we weren’t experiencing the Cadillac now with Peugeots on the horizon. Read more...
#2: From Venezuela, Experiencia Culinaria takes us through a travel in time, to rescue one of the almost gone delicious traditions of Latin America: Guarapo de Piña (ES).
Pocas bebidas refrescantes criollas alcanzan la popularidad del guarapo de piña. Entran en él los tres componentes a la cual más económicos: agua, papelón y conchas de la mencionada fruta. Moderadamente fermentado y dulzón, es algo así como un modesto vino blanco. Tiene propiedades eminentemente tónicas y digestivas. Read the complete post…
#3: From Uruguay, Amargo y Dulce tips her readers where to find organic products in Montevideo: Looking for Organic?
Ecotienda is located in El Centro and also has a weekly stand at the Sunday feria in Parque Rodó. At the store you will find fresh produce, cheeses, the most delicious yogurt, ice cream, fresh ricota, and dulce de leche – all organic. Ecotienda sells honey, honey studded with almonds and dried fruit, olive oil, jams, preserved vegetables, and some other jarred items. They also have a few baked goods – including scones, tartas, breads, and crackers…Read more!
#4: From Argentina, Asado Argentina shares insightfully delicious information on how to prepare "Colita de Cuadril (Tail of Rump) – Tri-Tip"
Colita De Cuadril is known in English as tri-tip, sirloin bottom, or tip roast. The exact same thing, not one of those cuts that are similar yet cut differently like vacio and flank steak. You can roast it, grill it, or smoke it. Slice it up for stir-fry. Grind it up for hamburger meat. Cube it for kebabs. The meat sucks up spices and marinades like a sponge…Read the complete post now!
Colita de Cuadril photo taken by Melissa De Leòn Douglass
#5: From Panama, Boquete Guide reports on Quesos Chela, a well loved traditional family owned dairy shop: "Road Trips from Boquete"
Yogurts and various country cheeses round out the offering. A tribute to life and decadent pleasure. These are not the cured aged cheeses of the world but young fresh country or mozzarella cheese; simple and tasty. If you live in the US and cannot place country cheeses think farmers cheese or Mexican Queso Fresco and then add texture and flavor.