gulfporter

The absolute best (and rather cheap) chocolate we've ever had was in Guatemala. Specifically Antigua Guatemala where there are a number of high-end chocolatiers (again, not expensive); also, the local dark chocolate bars are excellent (and dirt cheap). I've never tried to order them, but plan a return visit and will bring a LOT more home.

In Merida look for menus serving native deer. Only Mayans are allowed to hunt deer in the Yucatan. We had some excellent deer entrees in Merida, but I cannot remember the restaurant names. Thankfully, most restaurants in Mexico will post their menu outside their restaurant.

Use your fave apple pie recipe...but throw in a healthy handful of Red Hots candies. They will sorta-kinda melt and when you hit those 'hot spots' in a bite....mmmmmmmm.

Cold apple pie....with a hot cup of coffee.

Grilled fish recipe from Mexico. Pescado Zarendeado 4 large dried ancho chiles2 dried chiles de arból (omit if you prefer a milder sauce)½ small onion, chopped8 ounces canned tomato sauce4 garlic cloves, peeled and sliced3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice)3 tablespoons Worcestershire sauce½ teaspoon salt½ cup mayonnaise2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out. Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes. Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend. Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill. Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed). Place cooked fish on a large platter; use a spoon to remove the flesh. Serve with fresh tortillas and pickled onions. Pass the reserved sauce. Pickled Red Onions Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.