The idea of eating whatever is currently in season has taken off around the world, but that’s the way it’s always been in Mexico and Central America. Offering meals that draw on freshly picked produce and fish and shellfish that was
The idea of eating whatever is currently in season has taken off around the world, but that’s the way it’s always been in Mexico and Central America. Offering meals that draw on freshly picked produce and fish and shellfish that was just plucked out of the ocean, this region has long been a favorite of globetrotting foodies.
In Central America, the finest restaurants are often in resort areas. You can expect a wide range of classic international dishes that have been completely transformed with flavorful herbs and spices, often accompanied by tropical fruits and vegetables. If you want to go local, you can’t beat a seafood shack that’s a stone’s throw from the docks lined with fishing boats. Order whatever your server says was plentiful that day, and it will arrive at your table expertly grilled or fried.
Mexican food changes from region to region, and sometimes from town to town. The farmland around San Miguel de Allende means that on your way to dinner you’re likely to pass by the fields where your meal was grown. One of the most amazing dining destinations is Oaxaca, which gave the world mole . You might know one version made with cocoa (among the other heaps of ingredients), but there are enough different types of this savory sauce that you can dine out for a week and never have the same meal twice.
