One of the things I love about traveling is finding restaurants that serve local food. That’s not always easy in a place like Playa del Carmen that is a tourist mecca. But you know when the maitre d at a restaurant refers another restaurant to you as the place to go for local, regional food that it’s going to be good.
The restaurant in question is El Faisan y El Venado, which specializes in the foods of the Yucatan. I ordered a very traditional Mexican meal, the Barbacoa venado (venison). I’ve been wanting to make it for a while and I thought eating it in Mexico would give me a good idea of what it should be. What was served looks nothing like all the pictures from recipe sites, so I don’t know what that’s about. It was also served with a bowl that appeared to be a broth soup. I had no idea if I was supposed to pour it over the meat or eat it like soup. Alas, nobody spoke enough English (and I don’t speak enough Spanish) for me to ask. So I did a little of both.
It was delicious!
Rick ordered the quail, which was actually even better. I’ve never had quail before. I want to go back to Mexico just for that meal.
I’m so excited! Next Thursday, March 15, at
7:00 6:30 p.m. I will be speaking at The Maple Avenue Market in Vienna. Here’s a little bit about my talk:
Game On! Why hunting in Fairfax County’s backyards is good for you, good for the deer, and good for the environment.
Susan Rose of Backyard Grocery shares the joys of eating venison–one of the best foraged foods in Northern Virginia. You’ll learn about the nutritional benefits of venison and how urban hunting has a positive impact on the health of our herds and the environment. During the talk, you’ll enjoy two delicious venison appetizers made using Vienna White Tail and ingredients from the Maple Avenue Market.
If you’ve never been to the Maple Avenue Market, you are missing out! It is a wonderful source of locally grown produce, dairy and meats, as well as local artisan foods. And everyone there is fantastic.
See you Thursday.
I started this blog because we got a garden plot and, for the first time in my life, had a lot of home grown veggies. I thought it would be fun to write about what I cooked with them. It’s only been a few short months, but the mission is becoming bigger and, frankly, funner.