just a few details about Merida

I went to class today and Ava presented a very good lecture about resources and lobster fishermen. Tomorrow I am lecturing on Mexican politics. I watched the CNN coverage of the demonstration taking place in Mexico City about the presidential election, but I suspect that is buried within U.S. news.

so far I have eaten several of my favorite local treats: camarones a la plancha (grilled), camarones empanizada (breaded), sopa de lima (lime soup), and gazpacho. I am going to eat with Mark and Susie tonight so we´ll eat somewhere good I am sure. For drinks I have had, beyond regular cervezas, limonada, jamaica (hibiscus tea), and a michelada. I had talked about a michelada last year but it was really good once again, so here is the recipe:

MICHELADA
1/2 lime, preferably a Key lime
Coarse salt
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black pepper
1 dash Maggi seasoning, optional
12 ounces beer, preferably a dark Mexican beer like Negra Modelo.

• Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
• Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired.
• Pour in beer, stir and serve, adding more beer as you sip.

Yield: 1 cocktail