best – Page 2 – THE DUDE OF FOOD

Coffee talk with the Dude of Food

Historically and traditionally the discovery of the bean that makes coffee has loosely been credited to a herder named Kaldi in Ethiopia. It turns out that Kaldi noticed the animals in his heard get all perky after eating these beans. He then chewed some beans himself and felt a spark too so he took some to the local monks who threw the beans into a fire thinking Kaldi was possessed, but when the flames baked the beans and a pleasant odor came from the fire the monks changed their minds. The monks liked the aroma, pulled the beans from the fire and put them in hot water and voila, the first cup of coffee was discovered. The monks would use the liquid to stimulate themselves before prayers and studies.

With thousands of pilgrims visiting Mecca each year from all over the world the knowledge of this ‘Wine of Araby’ or cup of coffee quickly began to spread.

Enjoy a delicious cup of steaming coffee

This discovery migrated from Ethiopia to Yemen and finally coffee was shipped to Venice, Italy and into Europe.

The world’s first coffee house was opened in Constantinople in 1475, now known as Istanbul.

Captain John Smith, the founder of the Virginia Colony, introduced coffee to other settlers of Jamestown in 1607. Coffee wasn’t well received as tea was still preferred at this time.

The first ever European coffee house was opened in 1645 in Venice, Italy. The coffee shop named Caffe Florian from 1720 still exists here. Drinking coffee became a cool thing to do and a great commodity for traders.

In 1670, Dorothy Jones became the first person to receive a license to sell coffee in Boston.

By the mid-1700’s many taverns were also dubbed as coffeehouses.

The Boston Tea Party revolt caused all the tea to be thrown into Boston Harbor and after that event it was considered unpatriotic to drink tea in America any longer. Coffee then became increasingly popular.

Coffee was drunk at home as part of the daily routine, as well as to show hospitality to guests. Outside of the home, people visited coffee houses to drink coffee and engage in conversation, listen to music, mingle and catch up on news. Without the modern technologies we have today, coffee houses and pubs became spots for sharing information. They were often referred to as “Schools of the Wise.”

The oldest coffee shop in the US is located in New York. There is a coffee shop named Caffè Reggio that has been operating since 1927 and is home to the very first espresso machine in the United States.

The Dude of Food’s introduction to coffee was during the summer of 1981 when I traveled around the United States on a youth tour. I remember going to Brennan’s in New Orleans and trying their famous coffee, as we noticed everyone was talking about it. A few friends and I were all wound up from drinking way too many cups during our breakfast. Being that we were 14-15 years old the effect was gnarly. We started sweating and ran around the city for a couple of hours after breakfast, trying to keep up with ourselves.

The next story that helped shape my mind about coffee was during the road to qualify for the world cup games. I was in Antigua, Guatemala and a big match was to begin at 5:30am between Mexico and USA. Being that it was still a little early for beers, I began drinking coffee while watching the match. I really liked the taste of the fresh Guatemalan coffee and it quickly became my favorite coffee. I always buy the Starbucks Antigua version when I see the bags in the market.

For the last couple of years I’ve had a Brazilian girlfriend. Brazil is the number 1 producer of coffee beans in the world. Upon returning from a visit to Brazil she brought back some coffee. The brand was Pilao and I love it too. It’s really strong so it doesn’t take huge heaps to get a good cup of coffee.

Over the years I have had a few thoughts about coffee and wrote the following about the subject.

335 words the Dude of Food wrote about coffee circa 2015

“The scent of the brew wafts through the house and wraps itself into the cool dark morning air. My senses tingle when the aroma arrives at my nostrils and the pulse of excitement runs through my body reminding me of another beautiful day that is about to begin.
I hear the pumps of water as the machine gasps and sighs and steam seeps out of the seam at the top like some sort of cartoon robot hothead.
As I turn the corner towards the kitchen the green power light on the machine’s front penetrates the darkness as vibrantly as the scent of the the brew itself. I see it’s green glow in the form of a dot at the base of the source of the scent, resonating small and bright in the distance like a beacon guide.
The chosen mug stands by attentively waiting to fulfill its duty as holder of the vital morning fluid. The half and half with an expiration date way into the future stands nearby to assist in the heat control and toning of the aromatic, dark, hot liquid. The machine gives up its final gasp as the last of the water runs through its heated, pulsing veins. The glass container below dutifully waits to receive this precious fluid that it will hold until a consumer arrives.
The hand that rocks the cradle pours this brown liquid joy into the attentive mug and then proceeds to top it off with some milky goodness. No sugar is allowed.
It’s at this point that I know things are going well. The anticipation of that first sip always causes excitement.
When the warm brew hits my taste buds and the heat from the fluid rises into my face I immediately begin to feel more alive. A joyful feeling invigorates me. Then the warm fluid runs through my body letting it know that it’s time to get in motion and enjoy the beautiful new day. It’s another opportunistic day to learn, create and share.
The opportunity to live and make the world a better place begins daily. Today is going to be another great day.”

On December 1, 2021 the Dude of Food wrote another 281 words about Coffee.

“Ahhh coffee, yes I’d like a coffee please. If I could choose I’d have medium roasted Guatemalan or Hawaiian bean coffee. French coffee is good as is Italian and Turkish.
Coffee is that magical fluid that is loved by people worldwide. At dawn it is that warming magic that helps get things going, in more than one way. At my desk with a cup I feel like I have the tools to get things done. A pot of your favorite coffee with a joint and one can be content to write, design, edit, build or creatively ponder for hours.
Coffee allows individuals a chance to show their diverse traits. There are many ways to enjoy this magic brown fluid. Hot or cold, creamed or not, sweetened or not, caffeinated or decaf and how much of each ingredient is up to each person. Some add caramel. Some add vanilla or chocolate and interestingly, some even choose not to drink coffee at all. Some choose to enjoy coffee in the morning. Some will have a cup after meals and some will drink coffee all day or night long.”

The beans are growing, don’t wait or hesitate or you’ll be late.

On November 6, 2023, again coffee was on the mind and the Dude of Food penned a ditty called ‘Coffee Today’.

Many thoughts have been donated to the fact that life gives provenance to coffee, but i have been thinking about it myself and wonder if that statement might not be constructed wrong and presented backwards. Perhaps it is coffee that gives provenance to life.
The thrill of waking up to a beautiful new sunrise and beginning another glorious day are exacerbated by the addition of a deliciously scented mug of steaming coffee that warms the hands and face while gifting your mouth with a sense of invigoration and joy that helps one get through the day. It is the kind of support not seen yet relied on to help rally into the rest of what’s coming. The cultivation and preparation of coffee has been in human culture for centuries and has helped produce the spring to one’s morning and put the pep back in many peoples step.
This tiny, delicious magical bean is one of the most powerful items in nature. Folks should recognize its place and not abuse it but love it for what it is and does. One does not need a degree to prepare coffee drinks as it is a simple task and not like surgery. Coffee does its thing. It grows. It ripens. It dries. It’s roasted. It’s ground up and water seeps through it providing life, one drip at a time.
Share this story of coffee and life with a fellow coffee drinker as you enjoy a cup of historical culture today.

Below is a list of the top 10 coffee producing countries.

Brazil
Vietnam
Colombia
Indonesia
Jamaica
Africa
Central America: Guatemala, Honduras
Hawaii
India
Turkey

The above image was how I spent my mornings in Ometepe, Nicaragua. Alles Claro.

Pasta Carbonara is awesome.

Carbonara is a popular dish throughout the world. Luca Di Leo from Barilla pasta says, “One of the great traits of pasta is its extraordinary versatility. You can combine it with pretty much anything. A carbonara base allows one to create different variations from experimenting from a roasted artichoke to sautéed shrimp. You can also make a great variation of carbonara with spices different from black pepper. Carbonara is a truly global recipe which can help bring people together.”

Carbonara di mare or seafood carbonara is an Italian beach favorite. For instance, in place of cured pork, 3 star Michelin chef Mauro Uliassi substitutes virtually anything that swims; smoked trout, small raw clams and even canned tuna.
Norbert Niederkofler, another 3 star Michelin chef famed for his “Cook the Mountain” concept, created Tyrolean Carbonara. His version features Italian Alp ingredients including leeks, Malga cheese, dehydrated speck powder and spelt flour fusilli. No beaten eggs appear in his version but he does put one whole yolk on top of the hot seasoned fusilli.

Italians might embrace variations but there are limits. A national food crisis arose when the French attempted to reinvent carbonara as a quick one-pot meal. This ordeal became “Carbonaragate” and sparked outrage and an international debate among Italian food writers, bloggers, chefs, home cooks and pasta makers. A video demonstrating the French style carbonara was viewed by more than a million Italians. They were appalled to witness bow tie pasta cooked in the same pan as diced bacon and onions, finished with crème fraiche and an unidentified cheese. Lastly this mix is topped with a raw egg and parsley.

2 star Michelin chef, Marco Sacco, says “In the kitchen, the protection and care of tradition must be able to coexist with the desire and the possibility to innovate and experiment. The original recipes must be defended and preserved, just as an artistic asset is protected in a museum or a UNESCO site. But this does not mean that maximum freedom should not be given to experiment, innovate or adapt to the territory with new ingredients. After all, it is just food. Various lands offer various cultures and preparation techniques can differ just like people do.”

Traditional Carbonara Recipe
Ingredients

12 oz of spaghetti
7 oz of guanciale
4 whole medium eggs (1 egg per serving)
1 cup + 1 tablespoon of grated Pecorino Romano
ground black pepper

Step 1 – Boil the water for the pasta while you prepare the carbonara sauce. Remember: 4 cups of water for every 3.50 oz of pasta and 1/2 tablespoon of coarse salt per 4 cups of water.
Cut the guanciale into small pieces and cook in a skillet over medium heat for about 2 to 3 minutes. Stir occasionally so that it cooks evenly. The more the guanciale cooks, the more its fat will melt and its meat will become crispy. The level of crisp is up to you. Some people like their guanciale well cooked and others prefer it soft.
No need for oil: guanciale is already fatty, oily and fabulous on its own. If you want, you can add a tablespoon of cooking water and emulsify. This will create a great oily sauce to season the spaghetti nicely. When it’s ready, turn off the heat, cover with a lid and set aside.

Step 2 – Prepare the cream. In a bowl put the eggs and pecorino Romano cheese.
Use the whole egg. Pecorino Romano, the only cheese that is recommended for making carbonara, is a very salty and flavorful Italian cheese so there is no need to add salt.

Step 3 – Add freshly ground black pepper and mix quickly until you have a creamy sauce.

Step 4 – This egg and pecorino cheese sauce should be quite thick. Set it aside for the moment.
The water should now be boiling so add the salt and cook the spaghetti. If you chose a fairly large pot, the spaghetti should fit comfortably without breaking them. Whole, unbroken spaghetti is best, so you can more easily roll them around on your fork.

Step 5 – Drain the pasta when ready. Then place them in the skillet, over high heat, to season well with the guanciale.
At this step, we have reached the crucial moment of spaghetti carbonara. Not to put tension on it, but this is the fleeting moment in which you can make an immortal dish or one that will be a real failure. So now you have to be quick, ready and dexterous. Here’s how:

Step 6 – When the spaghetti and guanciale sizzle in the pan, TURN OFF THE HEAT, otherwise the eggs will overcook and you’ll end up with scrambled eggs and pasta!
Now quickly add the eggs and pecorino cream to the hot pasta and stir. The pan is not too hot, this way the eggs will cook without lumps. Pay attention to the consistency, which should be creamy, not runny. If you notice that your carbonara is too runny, add some grated pecorino cheese. On the other hand, if you see that it’s too sticky and dense, add 1 or 2 tablespoons of pasta water.

Step 7 – Carbonara is ready. With the help of a ladle and a fork, create a pasta nest and place it on a plate.

Step 8 – Top with what’s left of the guanciale, freshly ground black pepper and grated pecorino romano to taste.

There are many quality recipes online. Check these sites out to get started.

https://www.177milkstreet.com/recipes/roman-spaghetti-carbonara
https://skinnyspatula.com/tagliatelle-carbonara/
https://www.recipetineats.com/carbonara/
https://recipe30.com/french-spaghetti-carbonara.html/

Seafood carbonara art rendition by p3

Bon Appetit, the Dude of Food

Historically delicious: Santa Cruz Chili & Spice Co

The boss of a film crew I was working with gave the 7 member’s of our team thoughtful homemade gift bags for Christmas.
One of the cool gifts in my bag included a bottle of Santa Cruz Chili & Spice Company Picante Sauce.
When used in a dish I discovered this product was pleasantly surprising and complimented the dish nicely. The flavor was unique and delicious. The bottle information said the company and sauce were located near my mom. I asked mom if she was familiar with this brand of sauce and she said she knew the brand and told me the family was a well respected part of the local business community. It turns out the granddaughter of the founders of Santa Cruz Chili & Spice Co and my mother had met her at an event somewhere in town in the past. My mom confirmed that the granddaughter was a very nice lady whose name is Jeanie England Neubauer.
Jeanie is the granddaughter of an international business agent named Beck Kibbey. Jeanie has done a great job maintaining the business her parents and another couple began in 1943. Her family roots are deep and have ties with the towns of Nogales, Arizona and across the border in Nogales, Sonora, Mexico.
Her family history is amazing and the Anaheim chili became their friend. Gene England, Jeanie’s grand-father, had developed methods to stew and grind chili’s to make paste. They also ground chili pods down into powder for seasoning.
The folks at Santa Cruz Chili & Spice Co still support the family traditions of the founders and have employees generations deep maintaining these traditions.

Go visit their web page. https://santacruzchili.com/

The online sales page will show you the various sauces offered. Other pages will show that these folks support some really cool causes.
If you are near the Tucson area and headed to the Mexican border you can go visit the Santa Cruz Chili & Spice Co gift store in person which is located a few minutes south of Tubac. The drive from Tucson is roughly 60 miles and if you love chili, then it’s well worth the trip.

Santa Cruz Chili & Spice Company
1868 E. Frontage Road, Tumacacori, AZ 85640

520.398.2591
520.398.2592 Fax

Store Hours
8:00 am – 5:00 pm
Closed Sundays and holidays.

Muchas gracias Santa Cruz Chili & Spice Company

https://santacruzchili.com/

“Create tapas and you create joy!” the Dude of Food

This form of eating called Tapas can be traced back many moons to when bar owners used salty meat strips to cover drinks to keep the flies from swimming. The salty meats promoted thirst amongst the patrons and drink sales thrived. Soon the drink covers became other salty creative snacks and a bar culture of food was born. Spain gets most of the credit for this type of nourishment as many of the ingredients used in creating these food gems are found abundantly in their region.

This salty sales theory is why in the 70’s and early 80’s many bar owners in the US offered free peanuts to bar patrons. Peanuts were cheap and salty and the President (Jimmy Carter) was a peanut farmer. Jimmy’s brother Billy was a famous beer drinker. See how these things go together!? The cool thing was back then that many places just let you throw the empty peanut shells on the floor like at a hockey game.

The Dude of Food was really impressed with the tapas in Donostia/San Sabastian. While visiting this beautiful Basque city many great items were discovered. I stumbled upon a place named Bar Desy that invited me to try tons of great foods including an extensive tapas menu. I went back to Bar Desy a bunch, sometimes 3 times a day, for the next week. The staff was really great and I even met the owners father.

The top photo is one I took after I created a few tapas for my Brazilian girlfriend to enjoy while listening to some Samba and sipping on wine. We would look deep into each others eyes and share moments that made the world outside go quiet. Love was in the air. I digress.

Anyways as stated, the Dude of Food created the above pictured tapas. On the various breads are oil, cheese, meats, tomato sauce, veggies, sardines, salt and herbs. Tapas are fun to make, great to share and super enjoyable to eat.

Below was my first pass by the home made tapas table.

Don’t be afraid to try this style of eating. Combine some of your favorite flavors and enjoy some tapas soon.

Bon Appetit, the Dude of Food

“Egg, chicken and potato salad is a delicious ‘super food’.” the Dude of Food

Body builders, fighters, athletes, nutritionists, historians, chefs, archivists and intelligent eaters everywhere all agree that eggs and chicken are good sources of protein and carbs are good for a body in motion. This group also would agree upon the fact that vegetables are good for folks. So when I mixed eggs, chicken, potatoes, celery and onions together, I made a super food. The recipe ingredients follow at the end of article.

I started by peeling, cubing and boiling 3 potatoes in salted water. I love my Oneida knife. I’m not endorsed by them but this knife and I have grown together in the kitchen and we both try to look good while staying sharp.

You can add steamed peas to the mix if you desire. If so now is the time to retrieve them from the freezer and steam a cup full of them. Once steamed, cover and let sit.

Next, time to chop the onions and celery, while warming the potatoes in water. I like to leave the onion a little chunkier and dice the celery up pretty small as you can see in the photo.

Peel and chop up the hard boiled eggs.

Remove the meat from the precooked chicken thighs.

Once the potatoes are cooked you need to drain them and return them to the hot pan. Add the chopped onions, celery, eggs and chicken to the warm potatoes. If you are adding peas, drain and add them now. Stir in the mayo, mustard, vinegar, relish and spices. No need to stir hard or use mixer as the potatoes are soft and will become mashed if you mix vigorously. It’s not bad, as some may prefer the texture, but personally I like the potatoes to maintain some of the cube shape. The taste is the same.

Once mixed you can enjoy warm with crackers or cool in fridge and enjoy in lettuce bowls or between toasted sourdough slices in the morning with a slice of cheese. It’s a bit like tapas and goes great with wine, anti pasta salads, appetizer trays, breakfast, snacks and parties.

Now getting back to the nutritional status of being called a ‘Super Food’. I think it certainly qualifies for the title as it tastes ‘Super’. The Dude of Food fully approves and recommends trying this. This new super food group deserves an all stars available rating and a Golden Fork Award if there any are to be given.

3 large gold potatoes
4 hard boiled eggs
4 chicken cooked thighs
3 chopped celery sticks
2 chopped green onion stalks
1/4 chopped white onion
3 spoon fulls of mayonnaise
3 circle squirt of yellow mustard
1 spoon full of dill relish
2 cap fulls apple cider vinegar
Add salt, pepper, paprika to your taste.

Additional options could include but certainly not limited to: avocado, peas, sour cream, ranch dressing or raisins. If you add grapes then we probably aren’t friends.

Enjoy, the Dude of Food

Easy 1 pot Chicken with Mushroom Rice

Ingredients:

1 six pack of your favorite beer or 1 bottle of a favorite wine
1 cup rice
6 chicken thighs
8 oz tub of diced baby Portabella mushrooms 
1/4 onion
2 Tablespoons butter
1 Tablespoon minced garlic or 2 chopped garlic cloves
  Olive oil
2 cups chicken stock
1 cup heavy cream - optional
  chopped parsley - optional
1 cup peas - optional
  Salt and black pepper to preferred taste
  Herbs  (thyme, sage, tarragon, rosemary, paprika)

Preparation:

Pour your favorite beverage into a glass and collect your ingredients including pans and utensils. Remember to pick a pan large enough to hold everything at the end as we’re doing a 1 pot style.

Open the package of chicken and individually rinse each piece in cold water and pat dry with a paper towel.

Season your chicken with salt, black pepper, herb mix. Some folks put everything in a bag and shake the dried chicken in the bag. Dealers choice here but if your chicken isn’t dry it just makes a mess. I prefer the sprinkle on both sides method. Also don’t neglect your drink. Your beer might be getting warm.

Pour a little olive oil to barely cover surface of pan and heat on low-medium heat. When oil is warm, carefully place the chicken thighs bone down in the hot oil, cover and leave to fry for roughly 8 minutes. As the chicken heats more oils will be released. Flip and continue to fry on the skin side for about another 8 minutes. Both sides should be slightly crisped. I watch the heat process and if it looks too low or high I make adjustments. You want your be sure your chicken is cooked to at least 160′. I keep the heat on the low side and ride it as to not dry out the chicken. Keeping the pan covered traps the heat and cooks the chicken more thoroughly.

Remove seared chicken from oil, letting the grease drip back in pan, and set chicken aside for now. Do not refrigerate the chicken. Now is a good time to sip your drink or refill if needed. I always keep my beer close so I am easily reminded.

Keep the heat low and in the still hot and now empty oiled chicken pan add garlic, butter, parsley and onions and low simmer for 8 minutes or so. If adding peas add them now too. Still frozen is OK but I prefer if the peas have sat out on the counter for a bit and thawed. Once the peas have simmered for a couple minutes you can add the onions until they are nearly clear. Then toss in mushrooms.

When the veggie mix looks ready place already steamed rice in the pan and add chicken stock. Now would be when you would add the heavy cream if choosing to do so. The thing to do is de-glaze the pan as you stir in the added stock to the rice by giving it a gentle stir. Remember not to scrape metal spoons on non-stick pan bottoms when stirring. Use a flat wooden stirrer and don’t heavy hand the drag. I try not to use plastic utensils although I have a few good ones just in case. Let the whole thing simmer together for 5 minutes before adding the cooked chicken. Cover and simmer another 15 – 20 minutes or until it looks ready. Sprinkle some chopped parsley on top, cover and let sit for a couple more minutes while you top off your drinks.

Darned good.
Enjoy,
the Dude of Food

Discover Ometepe, Nicaragua

One of the things I noticed about people returning from the island of Ometepe was that they all projected a relaxed vibe. Being on vacation at the beach I was already relaxed but I was curious about this vibe other folks were experiencing. They all said they had just returned from visiting Ometepe and the surrounding areas.

Taking the ferry from Rivas to cross to the island is easy, inexpensive and takes an hour. The boats run pretty frequently and make it easy to get back to the mainland if needed during daylight hours. The town of Moyogalpa is there like a patient friend waiting to greet the newly arriving ferry travelers. The town is a neat little arrangement of approximately 6 square blocks that you can find nearly everything you might need within. There are many places available to stay between the 2 volcanoes on this big island and everything can be arranged once arriving in Moyogalpa if a pick up hasn’t been arranged already. There are a bunch of places to choose from within steps to regroup, have a beer, get some food and/or contact folks for arrangements. Read on.

My arrangements were made for me. I needed to be 3 blocks up and 1 to the left of the port to a place known as Hospedaje Siero. The family that run this place are great. Lucy holds down the rentals while her husband Abraham is handling the remodeling that was going on. The photo below shows the old school material delivery happening one morning.

In the foreground you have the construction delivery going on and in the background you will see the orange canopy Krisdalia. I’d visit Krisdalia for instant mocha coffees in the early mornings. The mom and daughter team were nice people. Both the hostel and Krisdalia next door were easy to find and provided an excellent area to call home.

The island consists of 2 volcano cones that protrude through an enormous lake that feels like a wave less ocean. The island’s perimeter claims roughly a 60 mile figure eight. Renting a motorcycle from the crew at Green Expedition was easy. They are reputable, trustworthy and came with a good recommendation which I share here. https://www.instagram.com/greenexpedition/?igshid=OGQ5ZDc2ODk2ZA%3D%3D

Along the same main street from the ferry and steps from Green Expedition is El Picante Restaurant. They offer a knowing staff, pleasant atmosphere, good blended drinks and delicious food too. The owner Jan knows many things, is very helpful and a great host. Many hours were spent here. Visit here for sure. Even Kurt from Canada recommends El Picante as you can read below.

A Traveller’s Guide to Ometepe, Nicaragua

The next place up and on the same side of the street hosts a sign that says La Cocina de Mami and offers rooms to rent also. This is an awesome place to go for breakfast. The other thing I loved besides the sweet staff was the chicken pasta.

The last place you should seek out is up the main ferry exit road and when you get to the island circle road which is about 5 blocks up go right. About 2 blocks down on the volcano side is a small sign letting you know there is delicious food waiting to be created for you at Comedor Alma. We were always welcomed warmly there and treated like family. I love this place. Everything we had on the menu was good. It is as local as you can get when it comes to eating in Ometepe and added to a great experience while visiting the island. https://www.facebook.com/memitoelnica/videos/estamos-transmitiendo-desde-el-comedor-almamoyogalpa-isla-de-ometepe/376300624389041/

Thank you to all the wonderful locals for sharing your beautiful place and vibes with me. Muchas gracias. Sincerely, the Dude of Food

Good eats discovered in Playas Del Coco, Costa Rica

Once you arrive to Playas Del Coco and get situated you will end up back on main street for one reason or another. It is the center of everything you will need whether it’s the beach, food, information, transportation, bank, doctor or whatever. The photo above shows the main street looking east. You’ll have a couple blocks until you are at the end looking this direction. The other direction in the above photo will send you towards the beach and a few more blocks of interesting places like more shops, quick eats, sports bars, etc.

Housing was at a place found on Airbnb called ‘Maria and Marios’ and I was very happy to have stayed there. They couldn’t have been nicer people and treated me like family. The walk from their home to the main road would take me past 2 stores and a fruit stand. Whether needing a refreshing coconut water straight from a coconut soaking in ice water or a cold beer on the walk I had options.

There are many fun looking places to enjoy around town and unfortunately I didn’t get to experience all of the ones that appealed to me but the following spots are a couple of the cool places I discovered as I wandered around Playas del Coco.

In the morning I would ride my rented bicycle the few blocks to the beach and get a coffee at a cool place called Cafe Corazon. They are located close to the water (50 meters) and provide good coffee in a cool zen atmosphere. The guy behind the counter was always a welcoming host. https://www.instagram.com/cafe.corazon/?hl=en

Sal y Fuego can be found off the main road up the street from the sports bar and is a terrific find. If you love grilled meats and fish presented by a local trained in Argentina then you’ll love this place. The staff is friendly. I gave them a Venice Brand sticker. It’s worth the quick walk up the slight hill. https://www.instagram.com/salyfuegocr/?hl=en

At the corner where the sports bar and Mexican restaurant meet (the street you’ll walk up to find Sal y Fuego) is another new restaurant called Nakapasi. They are really new and I couldn’t find their social media but the man behind the bar, Abraham, was super cool. I gave him a Venice Brand sticker too. We tried to get the NHL Stanley Cup finals on which didn’t work but they did offer cold beers and really good ceviche. This would also be a good place to bring a date for dinner.

The Dude of Food really enjoyed the time chilling out around Playas Del Coco and thanks all the nice folks that shared with me and made this Costa Rican experience extra special. Thank you all. Pura Vida.

More info can be found at the following sites:

https://news.co.cr/a-guide-to-enjoying-playas-del-coco-beach-in-guanacaste-costa-rica/22448/

Guasacate Beach Treats – Popoyo Nicaragua

Recently, there was a 3 week period when my path stopped and all I did was hang out in the Popoyo Beach, Guasacate, Nicaragua area. The time was spent with a buddy either going to the beach, doing little things around the pad, eating or going to get some more beers before going out to eat again. It was pretty terrific and as much as the insects, reptiles, barking dogs and heat can be annoying it was far better than the traffic, homeless issues and silly political news games presented to US back home. My heart rate easily decreased by 15 beats a minute after a few days of adjustment.

As mentioned there are a number of really good places to eat in the area. They are all run by fine people who create quality foods of all kinds. Below are some of the places that stood out the most to me. They are listed in alphabetical order and show no preference by the place on the list. Read each listing to find out more about the places.

https://goo.gl/maps/aPEzYy5FLo8skJFi8 This link will take you to Guasacate’s main beach road on Google maps and will help guide to some mentioned eateries.

Amahula Hostel – This place is located on the south end of the main beach street. They have nice rooms, a cool staff, a big open bar/cafe/board stash-shower/hang out area and organize parties in the area. They can be found on Instagram – https://www.instagram.com/amahulahostel/

Amaros – Amaro is a really nice guy who just opened a new restaurant in town. Located in a central spot on the main road near the salt flats this is a great place to eat breakfast. The huevos rancheros is the best in town. The staff is sweet and I loved going here.

Casitas Pacific – This place offers nice rooms and has a cafe you’ll be happy you discovered. If you want to enjoy lunch at a table looking out to the beach while sipping a cool drink in the shade, then you should find your way to this spot and enjoy. https://www.casitaspacific.com/cafe-restaurant

Dutchy’s Deli – Always cheerful and welcoming, this is a place I like to see the doors open at. You can change your spirit simply by walking in, saying hello and having a refreshing smoothie in the patio area. The tuna sandwich, roast beef sandwich and hamburger are all winners. If they have the homemade lox you must try it. They also make good fresh bread and have menu items for those who choose not to eat meat. There might be a dog sleeping in the bathroom and chances are he’s not gonna move so aim carefully. Lastly, the place has a nice charm and is because the owners wife is a very talented designer with a great eye. Both are very cool people who host an excellent staff that helps them run an awesome establishment. They can be found on Instagram. https://www.instagram.com/dutchysdeli/

La Loma Del Sabor Restaurante – This La Loma was the first place I ate in the Guasacate/Salinas area and was always happy to return. The banana con leches were so good I would ask for 2 every time. The menu offered many good options and were more of a locally known spot. They aren’t on the main beach road but on the main highway. They are on Instagram too. https://www.instagram.com/la_loma_del_sabor/

La Tica #2 – This place is located at the south end of the beach road and everyone knows Jessica. She is super cool and besides being the hostess that holds down the hostel she is the cook that manages the nightly BBQ on the grill outside that is a big hit for everyone in the neighborhood. They offer non meat, chicken, cow or fish options along with a plate full of salad and potato star things. The nights they offered Dorado as the fish option were my favorites. This place is just good all around. Not sure why Trip Advisor shows the ratings it does but you can be assured Jessica has got it handled. Eat, drink, surf, sleep and be happy here. https://www.instagram.com/explore/locations/1025477827/la-tica-playa-guasacate-popoyo-nicaragua/

Magnific Rock – This place is an awesome location perched on the point above the surf break and when the waves are firing this place would be the bar where the judges would be sitting. It is priced more on the higher end of the scale, as are a couple others on this list, but what you get in return is worth the extra couple dollars when you are enjoying the coffee in the am while taking in the view or a refreshing drink at sunset. https://magnificrock.com/drink-dine/magnific-rock-cafe/

Restaurant Kathere Abierto – This one you may have to keep an eye out for as I don’t remember seeing a sign and it looks like it’s part of something else. It is located on the main beach road right next to and on the north side of Vibra Guesthouse. The patio, which from the street you enter the center, runs sort of parallel to the road with the kitchen counter towards the back of the patio away from the street. This place can seem odd at first but be patient and enjoy the food. Trying to get fancy or act touristy will not help. The menu is typical Nicaraguan food and is done properly. We ate here on several occasions and one night I enjoyed the fish special which was called like citrus fish or primo fish or something like that and it was worth every penny.

PIZZA – There are a couple of pizza places in town and all are pretty good. On the main beach road you will hear about pizza night and just follow the crowd. It can get crowded and you can wait an hour or they could even run out as once happened to us.

Club Surf Popoyo – https://www.clubdelsurf.com/ Good Italian in a chill spot.

Viento Este Popoyo – https://www.instagram.com/viento.este.popoyo/?hl=en Popular on pizza nights.

Farther away from the beach is Mad Dog’s Pizza. They are kind of located in a spot by themselves but follow the sign and you’ll easily find it. The owner is a nice guy and they had a pretty cool set up where we watched 2 periods of the NHL Stanley Cup Finals. The food was good, the beer was cold and the hospitality was genuine. https://www.facebook.com/maddognicaragua/

Well that is what I have to share. Muchas gracias to all the fine folks in the beach community of Guasacate y Las Salinas, Nicaragua.

The Joy of Griesbrei

One of the memories I carry from when I was a little kid is of my grandmother preparing tapioca pudding from scratch and it was the best. I always loved it warm and freshly made. She always made us stay out of the pool for 30 minutes after eating lunch. Anyways, the memory I have of those tapioca puddings is captured in a German dish known as Griesbrei. The flavor of Griesbrei reminds me of those early family days. My Bavarian friends always laugh at me and say that I like ‘baby food’ but it is what it is. If it tastes good maybe it’s worth overeating sometimes. Perhaps I will try to mix it with some grits, a couple eggs and a side of peppered bacon next to a buttered pancake splashed with maple syrup.

Dr. Oetker makes the package above and the one I originally fell in love with but you can prepare your own with the following recipe. I have some semolina left over from pasta making and will try this recipe soon.

Griesbrei –

Ingredients
3 ⅓ cups milk
½ cup soft wheat semolina
2 tbsp. sugar
1 tsp. vanilla extract
1 pinch of salt
1 large egg
1 tbsp. butter

Instructions
Add milk and sugar to a sauce pan, mix well and bring to a light simmer.
Gradually add the semolina while stirring.
Bring to a light simmer, cover with a lid, and remove from heat.
Allow to sit for about 5 min.
In the meantime, separate the egg.
Beat the egg white with a pinch of salt until stiff peaks form.
Add the egg yolk to the semolina pudding and mix well until fully incorporated.
Stir in butter and vanilla extract.
Fold in egg white.

You can purchase your Dr. Oetker’s Griesbrei on Amazon by clicking here.

Enjoy. Prost.