My column – a first take on our Mexico trip I’ll cover more fully here – is in the Tribune this evening. It’s about how much of the best food in Mexico, or at least Quintana Roo in the Yucatan, is to be found in homes. It relies on freshness of ingredients and, often as not, assembling right before service. Ill-suited to touristy restaurants. Anyway, I’ll unpack this more fully here in the next few days – this is just a start.
Here’s some video I took of our guide/ceviche-master cleaning our barracuda. Guy has skills. Into the container went garlic, onion, jalapeno, cilantro and tomato – and the fish. We set aside the fact that the fish-cleaning table seemed never to get more than a rinse and dove in. We – including the young fish-slayer himself, were glad we did.