Today’s adventures began just a few blocks away from our AirBnB at a little café called Alelí. One of my favorite parts about staying in La Colonia Roma is that you discover a new little shop every time you turn the corner. Alelí is one of those cute cafés with pretty plates of many designs hanging along its wall, a collection of fun cushions on the long bench, and tables with chairs of different sizes and colors.
For those of you who don’t know, I will be in Mexico for the next three weeks with fellow teacher and food blogger, Daniela Cho of The Spiced Kitchen, studying Mexico’s gastronomic traditions. We received a Fund for Teachers Fellowship to study the intersection between Mexican food, culture, history and community, and we will be bringing our experiences back to the classroom in the fall to share with our students. This means that we will be taking cooking classes, visiting markets, talking to locals, and traveling throughout Mexico for the next few weeks. I am going to do my very best to give you an update each day, and I hope that the pictures can do a lot of the talking.
It’s 9:19 PM right now, and as I look outside, I can still see a faint blanket of light weaving through the dark outline of the treetops. That can only mean one thing — it’s summer, the season of long days, sticky skin, and sweet treats.
Paletas are Mexico’s version of the popsicle, but the main difference is that they are made with fresh fruits (and vegetables!). Unlike their high-fructose corn syrup counterparts in the U.S., paletas burst with flavor thanks to the use of peak-season produce. When it comes to food, the final product is always a reflection of the ingredients used to make it, and paletas are no exception.