Travelling and Cooking

One good thing about travelling is the chance to vary our food routines. We learn about different dishes, tastes and savoir faire. I found myself thinking about such things because my “chef” Tieta is trying to get a new ID card, something quite painful around here, and I was standing for her in the kitchen.

My lunch included:
. red beans soup with squash and spinach;
. tomato and lettuce salad;
. cod croquettes (pastéis de bacalhau);
. patatas bravas.

In short, it’s all about Spanish and Portuguese cuisine, places where I’ve been recently. I just wonder: if I had visited Thailand, would I be cooking tom kha instead?

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