Food

Ice cream /  by Liesl Pfeffer

Coppelia ice creamHavana, CubaAugust 2013 Coppelia is a really, really popular state-run ice cream parlor in Vedado, Havana. Cubans line up down the block and around the corner to get ice cream here at pretty much any time of the day, even in the ra…

Coppelia ice cream
Havana, Cuba
August 2013

Coppelia is a really, really popular state-run ice cream parlor in Vedado, Havana. Cubans line up down the block and around the corner to get ice cream here at pretty much any time of the day, even in the rain. Because this is Cuba, usually only a couple of flavors are available at any one time.

As foreigners, we were not allowed to dine in the main parlor. I’m not sure if this is because the parlor is government-owned and operated - it was never explained. We were promptly stopped and escorted by security to a special room for foreigners, off to one side and up some stairs, where we could eat ice cream at inflated tourist prices. There were no windows, only a few tables, one waiter taking orders and serving ice cream, while a television in the corner played local news. I’m not gonna lie, it was as depressing as it sounds.

Cooking /  by Liesl Pfeffer

Cooking class, OaxacaMexicoAugust 2013This cooking class was one of my favorite experiences in Mexico. First we bought all of the ingredients in a small local market, and then we took two cars to our chef’s home where we set up in her beautifu…

Cooking class, Oaxaca
Mexico
August 2013

This cooking class was one of my favorite experiences in Mexico. First we bought all of the ingredients in a small local market, and then we took two cars to our chef’s home where we set up in her beautiful kitchen. We learnt to make tortilla soup, zucchini blossoms stuffed with oaxacan cheese, chiles en nogada and coconut flan. The atmosphere in the kitchen was lively and collaborative. We were all involved in helping prepare each dish; we diced fruit and vegetables, stuffed chiles, washed blossoms, peeled the skin off walnuts, and sliced fresh cheese. We all agreed it was one of the best meals we’ve ever played a part in preparing.