Acapulco

I’ve been catching up with work so I haven’t had the chance to post about our meals in Acapulco until today. Anyway, our most memorable meal was not at a restaurant or from a street vendor. We bought some Mexican longaniza, eggs, papayas, limes, queso fresco, and instant rice from a local supermarket. The longaniza came in links and we asked the butcher to cut a couple. Just outside, we bought some tamales (one of them was chicken mole) from a street vendor.

Back at the hotel, Marita sliced the longaniza into small, coin-size slices and fried them, then used the residual oil to cook scrambled eggs. Then she sprinkled queso fresco over the eggs. It’s a sharp, white, crumbly cheese, a little like feta, and perfect with eggs. The Mexican loganiza tasted more like Spanish chorizo, and had the same consistency. We topped things off with salsa verde.

Dessert was fresh papaya, sprinkled with a little sugar and drizzled with Mexican lime. This was the only healthy part of this breakfast. We also bought similarly unhealthy but yummy Mexican chicharon, which are sold in supermarkets in large 2 ft square sheets (you just snap off what you need). We were both surprised that the papayas were just as good as those in the Philippines. Maybe it’s the limes. (I still remember a wonderful soup that I had in Cancun called sopa de lima.)

Or maybe it’s because we enjoyed this breakfast in a cozy room overlooking Acapulco
Bay. Maybe anything tastes good when you’re eating with a view to die for.