Captain´s Log: Mmm.....

Truth be told, I´d never eaten panza or atole before coming to Mexico. Now that I´m here there´s nothing like a piping hot bowl of panza (this particular recipe: panza (beef stomach), green squash, potatoes all in a spicy caldo) and a mug of minutes-old, piping-hot atole (a porridge like slurry of corn meal, piloncillo -basically just brick unrefined sugar, water, and vanilla) as part of this balanced breakfast. The wonders of the Mexican meal much depends on the occasion and more often, the economic situation. Those who have the luxery of a steady income may eat meat for every meal, while others simply eat beans (which are painfully cheap) and nopales (edible cactus grows on nearly every corner, just grab your knife and careful for the prickers!) One thing is certain, pesos in the pocket or not, no matter where you go, you will be served food. Good old Mexican hospitality!