mmm-yoso!!!

Fish Sauce Glazed Grilled Chicken Wings

This recipe was born when FOY (Friend of Yoso) and regular commenter "Billy" mentioned that he makes his Nuoc Mam Cham on the stovetop, using heat to help dissolve the sugar. I thought about using that method to create a glaze for chicken wings, and this recipe was born.

What you see is the second try at the making these wings. The first time I tried making these, I was on call, and just as I placed the wings on the grill, I was paged and had to leave my wings. I turned everything over to the Missus, who is unfamiliar with two tiered grilling.... setting up the grill for direct and indirect heat. She left the wings on direct heat, basting with a sugar based sauce! By the time I resolved the problem, the Missus had the black as coal wings on a plate on the dining table. I gotta leave it to the Missus, She really accomplished something special here...... creating something on the grill that was charred black on the outside, and still totally raw on the inside! I was so grossed out that I decided to not try to make this again. Until.........

A couple of weeks ago, the Missus told me that She wanted some grilled Tamarind Shrimp. While buying shrimp, I saw some chicken wings, and bought a couple of pounds. I returned home with nothing particular in mind. After a bit I decided to give Fish Sauce Wings another shot. A couple of things; I use the two tiered grilling method; half of the grill is set-up for direct heat, the other half for indirect heat. The sugar and fat will mean that the wings will burn really quickly (as in the previous try), so I crisp up the chicken over direct heat, and baste with the sauce when I move the wings to indirect heat.

I grilled using a combination of half Kiawe Charcoal, half hardwood charcoal. If you were to taste the glaze, you'd think I was crazy, it seems too salty(no water in this one), and sweet. But because it's a glaze, it works out quite well. And yes, it is yet another super simple recipe........ and of course, please make adjustments to taste....

Fish Sauce Glazed Grilled Chicken Wings:

2 1/2 - 3 lbs of chicken wings
2 Tb Sea Salt
2 Tb Fish Sauce
1/4 cup canola oil
Fish Sauce Glaze (see below)

- Set up grill for two tiered grilling - half the grill set-up for direct heat, the other for indirect heat.
- Combine chicken wings, salt, fish sauce, and canola oil in a large bowl. Mix wings to coat well.
- Grill wings over direct heat for one turn to brown and crisp up the skin.
- Move wings to indirect heat portion of the grill and baste several times.
- Baste one last time before removing from the grill.

Fish Sauce Glaze:

1/2 Cup Fish Sauce
1/2 Cup white sugar
2-3 Thai Chilies sliced
4-5 cloves garlic finely minced
Lime juice to taste

- Combine fish sauce and sugar in a small pot.
- Heat over medium heat until sugar is dissolved
- Add garlic and chilies
- Bring to a light simmer and remove from heat

Revisiting the Rotation: The Seasonal menu at Ba Ren and a Beer Week Dinner

As I slowly recover from a terrible cold, I thought a nice way to get back into the swing would be a post on one of our two favorite restaurants in San Diego; Ba Ren. I know you all must be tired of my Ba Ren posts, but I promise a coupla new wrinkles, so if you'd like to come along.....

The Current Seasonal Menu at Ba Ren:

Over the years, I've tried to do posts on the changing seasonal menus at Ba Ren. I used to attempt to translate what some of the better dishes on the menu were, but no longer will have to do so.

Why? Well, turn the placard around......

And you now have English translations! But in case you're interested, we've had the chance to sample a few of the dishes......

#1 Ba Ren Fish Soup:

Though the fish was prepared to a perfect buttery soft texture, we found the broth to be a bit flat, tasting basically like Huo Guo (hot pot) broth. This was good, but not great.

#2 the Fried Spicy Lamb Ribs is a carryover and a photo can be found here.
 

Knowing the Missus's love of steamed eggplant; item #4 Steamed Eggplant with Chopped Red Chili was a no brainer:

The chilies on this dish are pretty potent, and different from the usual fresh chilies used in most dishes at Ba Ren. These chilies are pretty spicy, enough to turn your skin a bright red to the touch, as in a mild first degree burn. I enjoyed the garlic, soy, and the mild sweetness in the dish. The eggplant had been peeled before what I believe is a mild steaming, cooking the eggplant, but allowing for the flesh to keep its firmness. The Missus had expected something akin to the steamed eggplant I make at home, and was a bit taken aback by the dish.

#7 Dry Cooked Mixed Mushroom:

 What seemed to be a great idea, fell a bit short, as we both felt it lacked "heft", and could have been a bit more savory for our tastes.

#8 Steamed Fish Filet with Green Onions and Red Chili:

This dish was a winner, and a new favorite of the Missus. The fish, as usual was prepared with skill, but those chilies, the same as on the eggplant dish was lip-burning hot. Of course, we always go for "spicy" at Ba Ren, and this one left a bright red ring around the Missus's lips. The dish wasn't just blasting hot, but also had a nice mildly sweet, soy based sauce. As a matter of fact, I really enjoyed the bean thread lying in wait, drenching up the the sauce (along with the heat from the chilies), on the bottom of the dish.

And of  course, there are the old favorites.........

Yes, Ba Ren is still on our rotation.

4957 Diane Ave
San Diego, CA 92117

Beer Week at Ba Ren?

A few weeks back, Josh Silberman contacted Candice and myself. Josh mentioned San Diego Beer Week, and an idea he had for doing a Beer Week "event" at Ba Ren, which he thought would be a nice change of pace amongst all the other multitude of events. First I had to find out what San Diego Beer Week was...... and after reading the "What is San Diego Beer Week?" page on the Website, you'll be pretty well informed. In a nutshell, it is 10 days of events showcasing San Diego's craft beers and breweries.

We met at Ba Ren, and went through a good number of dishes and beers, and Josh and Andy Waer matched up the favorites with various local craft brews, and we were off!

Now I'm pretty much a neophyte when it comes to local craft beer..... I mean, I enjoy a nice Ballast Point, Stone, or Alesmith brew on occasion, but hanging with these guys is a view into another world....

Andy Waer is a certified "Cicerone", which is basically beers' equivalent of a Sommelier. Which means he lives, breaths, and thinks....beer! So in case you're interested in attending, you can find more information, such as the beer and food selection here.

 Tuesday, November 10th.

Of all the selections that impressed me, I think it was Andy and Josh's ability to pair a beer with the Eight Treasure Rice Pudding that surprised me the most! Beer, with dessert??? Shows you how little I know......

Stromboli vs. Calzone- A Brooklyn Pizzeria Revisit

Welcome to the blog named mmm-yoso!!! It is written by Kirk, ed(from Yuma), Cathy and a few others who occasionally join in.  We just write about stuff we eat.  Today, Cathy ate.  Then she wrote.

Hi.  I hope all of you are healthy or at least not sick with some sort of virus.  

A few days ago, The Mister and I were talking about food and each of us wanted 'something Italian', but we could not decide.  So we drove down Mission Gorge Road and stopped at one of our favorite places, A Brooklyn Pizzeria.  I did a post about this place, on Mission Gorge Road, within walking distance of the Kaiser Hospitals,  more than two years ago, so it is time for an update. 

  We usually eat in, and the menu above the counter is the current one, not the website and not the paper menu. 

As you know, I grew up in Detroit.  What you did not know, is that my parents got engaged in a restaurant there which was named Stromboli's.  

Who or what is a stromboli?  Well, you all probably know what a pizza is. You may or may not know a calzone is pretty much a folded pizza, usually filled with ricotta cheese.  A stromboli is a rolled pizza, mostly meat and some cheese... After much discussion in the car on the way, we could not decide, so ordered one of each. The Stromboli.
A cross section view.

 The meaty insides. Ham, salami, pepperoni and mozzarella cheese.  $6.50. Worth it.
  The (happy) Calzone.  ($6.50) 
 The cross section- showing the melted mozzarella and ricotta blend.

Oh. Both were served with a nice, fresh, mild marinara.  We did add oregano and some parmesan.

We still don't know which one we like better. Both are done very well here. The dough is so flavorful and the fillings are plentiful and fresh. I guess it depends on whether the craving is for meat or cheese.  Along with a thicker or thinner (rolled) crust. 
{editing note: The stromboli shown here isn't quite a traditional one; this one just had less dough and more filling. It wasn't rolled. No complaints, but not completely authentic.  The flavors of the fillings make up for it.}

A Brooklyn Pizzeria 6171 Mission Gorge Road San Diego 92120 (619)584-9000

401 C at 4th San Diego 92101 (619)232-1900

2358 University San Diego 92103 (619)692-4100

website

 
 
   

Dim Sum Lunch inside Vinh Hung Supermarket

Kirk, ed (from Yuma) and Cathy, as well as a few others write on this blog, mmm-yoso!!!  Today, Cathy is talking about another interesting lunch she had. You can enjoy it, too.  Vicariously at least.

Hi.  A few weeks ago, Mr. C sent me an email asking if we could meet for lunch.  Of course I could. So we did. Kirk blogged about his lunch here about 2.5 years ago so I figure I can talk about my experience here.
You enter the supermarket (formerly movie theater-Mr. C said he could not believe this was where he saw "The Matrix" so many years ago)and walk to the right- past the steam trays.  We were told to "sit by the window" and so we did. This was our view of the steam trays (which *obviously* used to be the movie theater snack area).

They serve Hong Kong style Dim Sum here.  Mr. C knew what he wanted to order and so I let him.  (You order from a menu here, no steam carts.  Items range from $1.80 to $3.20 for the most part)  I only told him I did not want chicken feet.   

 

Top left- Har Gao- Shrimp dumpling, in a delicate thin wrapper (moist, good flavor) Top right- Siu Mai (pork and mushroom in egg wrapper).  Front  - Haam sui gok-sometimes called a salty pastry...wonderful oval shaped rice flour items filled with pieces of pork and a thick 'gravy', crispy fried on the outside and sticky/rice like on the inside.   

The roast pork (it was almost $10 per pound, kind of high compared to other places; we shared 1/2 lb).  It was *really* good. The skin was crispy but not tough, the layer of fat was just right and melted in my mouth.   Oh.  The pork meat had a very rich flavor also.

The baked cha siu bao (buns filled with BBQ pork) were very fresh, light and the sweetness of the pork balanced with the saltiness of the bun.  Of course we had to have egg tart as dessert. Even though everything was excellent, my most favorite item was the Congee (porridge) with roast duck. Deeply rich with chopped pieces of duck with still crispy skin and that luscious layer of fat.

Mr. C said that this is one of few places that serve the porridge with duck.  He also said it was the best he has ever had. I never looked before, but I
will now...you know, so I can compare... 

Forgot my token condiment photo and to mention the rice in lotus leaf...  

Hong Kong Style Dim Sum, inside Vinh Hung Supermarket 10550 Camino Ruiz (SW corner at Mira Mesa Blvd) San Diego 92126 Opens at 9 am 7 days

 

The Original Pancake House - breakfast. Huge Huge breakfast.

mmm-yoso!!! is the blog where Kirk, ed (from Yuma) and Cathy write about food they ate.  Today it is Cathy writing.

Hi.  I've been under the weather for a while now, as Kirk has, and just didn't post.  This morning The Mister and I were awake early and decided to have breakfast at the Original Pancake House.  It is a National chain, but no matter which location we have gone to, the food is always excellent. Fresh and of high quality.    
The restaurant opens at 7 a.m., and by 8:15, there is a waiting list to be seated. All of the locations are decorated in this traditional decor.

 

Right down to real, heavy, quality, matched silverware on the tables.

  The tables all have appropriate condiments. 

The coffee (Boyd's brand) is served with *real* cream.  Of course.

 However,  additional condiments, appropriate to your order, are also brought out.

 

Yes.  The Mister ordered the German Pancake ($9.90), A larger version of the Dutch Baby, an oven baked delight that can be accompanied with fresh lemon juice, powdered sugar and, of course, real butter.

The pancake is eggy (it is baked, rises and falls; that's why it looks that way-a collapsed souffle) and thin, crepe-like and the plate it is served on (the one you can't see) is 12 inches in diameter. Huge. 

I love the bacon, link sausage and patty sausage are wonderful here-the bacon is thick and smoky and cooked to just the right amount of crispiness, while remaining chewy, sausages are lightly but properly seasoned...but today I wanted an omelet.  Not a too traditional omelet.  The omelets here are prepared properly- hugely (as in about 2 inches thick) fluffy and soft on the interior but the crust is a touch crispy...like French Toast...  

 

The corned beef omelet ($10.56) - house made corned beef...finely diced, flavorful corned beef, mixed with finely diced potatoes and finely diced onion. Mixed with both Swiss and Cheddar cheeses. All inside this fluffy omelet. Served on that 12 inch plate also.  A the 12 o'clock position of the plate is a slice of The Mister's German pancake.  We share.

Then again, this is the Original Pancake House. The omelets come with 3 buttermilk pancakes. Which are really good and filling, all by themselves. The syrup is *real* maple syrup, and is served warm (on that condiment plate with the lemons/butter/powdered sugar).

Sometimes, I am so disappointed in myself.  Like when I can't finish all the food on my plate...

Original Pancake House 3906 Convoy San Diego 92111 858-565-1740

Website

Panaderia La Moreliana

I'm a bit under the weather, so just a short post tonight. Thanks for bearing with me.....

If you are a regular reader, you already know that I don't have much of a "sweet tooth". That's why various desserts and sweets don't have much coverage. For that coverage, please visit Kirbie's and CanineCologne's blogs. And though I know that Captain Jack has a real weakness for Mexican Desserts...... in fact, we had to make a stop at Panchita's after our recent South Bay Taco Crawl. And as usual the pastries were just not to my taste. Too much sugar, too much Manteca??? Who knows..... That's why I find the fact that I'm doing a post on a Panaderia kinda odd, because I'm the last person in the world to stop at one.

In this case it was the sign that got my attention.....

 Seen from 3rd Avenue in Chula Vista, off the main street on Quintard Street. For some reason, on one of my visits to Internacional 2000, I decided to drive by and check the place out.

After seeing the front of the bakery, I decided to walk in a grab some stuff.

 The "tradicional Michoacan" signage got me to walk in. This shop specializes in bread and pastries from the Michoacan region of Mexico. I was curious, mainly because I had read this post on Mexico Cooks. To quote a line in that post, the "people of Michoacán consume a million pieces of artisanal bread per day...." That's a heck of a lot of bread. Unfortunately, there were no "birotes" (what they call Bollilos in that region), I'm guessing they had sold out. There was also about four people in line picking up cakes. 

Since these Panaderias usually put out some pretty inexpensive stuff, I decided to grab a few items for the Missus. And though the selection wasn't that large, there were most of the usual suspects.

And on subsequent visits there always seem to be something different.

Subsequent visits???? Well, I found something that I knew the Missus was going to enjoy... the Coricos:

Light and crumbly, very mildly sweet, with a nice savory "masa" (corn) flavor, the Missus likes this version...... I've got to grab some pumpkin turnovers on a future trip.

I guess you never know what you'll find when your driving around..... you might find some coricos!

Panaderia La Moreliana
275 Quintard St
Chula Vista, CA 91911

Minh Huong Supermarket

It's been a while since I've done a Markets & Grocers post, so I guess it's about time. I get a number of emails asking me how or where to find certain ingredients. And one of the ingredients that I get the most requests for is "Hot Basil" aka "Holy Basil" aka तुलसी aka "Kra Pow" (กะเพรา) also known as Ocimum tenuiflorum. The answer used to be easy, it was either United Food Mart or 97 Supermarket, but both are long gone....... So when FOY "Barry BBQ" asked me about Holy Basil, I was kinda stumped....but only for a minute. I had an idea that he'd be able to find the stuff at Minh Huong, which I first posted about here.A while back Minh Huong moved from University Avenue to it's current location on Euclid.

The produce section is not very large, but the variety of goods is quite stunning.....

There is of course, the afore mentioned Hot Basil......

Along with, on this visit five different type of bamboo shoots, several types of eggplant, and much more.....

And though on this visit I was only after some purple perilla and mint, it was a nice bit of information to file away for later.....

And the quality of the mint and purple perilla weren't very shabby at all.

There's also a nice collection of Fish Sauces, Fish and Shrimp Pastes, and the like:

As well as a nice collection of pickled vegetables....pickled rattan anyone?

And though the fresh seafood section is pretty small....

The frozen seafood section is a nice little browse, with everything from whole Spotted Featherbacks to a couple of varieties of frozen Snakehead..... you know them right.... the ones that can breath air and live out of water for several days.... and have been known to eat little mammals, and has been dubbed "Frankenfish" by the press.

I guess man got the upper hand this time around....

 I counted four types of fermented sausage in the dairy case......

As well as prepared food, like Jeow Bong, and fresh noodles.....

And of course, I gave in to impulse and bought something that looked interesting.....

So here's where you help me..... how should I prepare this? Put in the toaster oven....grill it....or ???? I may just go to Sab E Lee and ask Kobe what to do with this.....

You may not recognize some of the stuff at Minh Huong, but it sure ain't boring..... and who knows what your impulse buy will be.

Minh Huong Supermarket
4029 Euclid Avenue
San Diego, CA 92105

Eating on the Hood of Your Car: El Gallito Tortas Ahogadas

On my second visit to the Mariscos El Pescador truck, I noticed a second truck, right past the entrance to the RTA and Toys R Us parking lot off L Street in Chula Vista. One side of the truck was painted a bright red, and claimed Tortas Ahogadas. Curious, I did a quick search on "Tortas Ahogadas" and I think Wikipedia's entry was short and sweet. Tortas Ahogada is a specialty of Guadalajara, and the best way to describe it would be as a "dipped" sandwich.....or perhaps more appropriately a "drowned" sandwich that had been submerged in a brew which features chilies as a main ingredient! Talk about right down my alley.......

So instead of the Mariscos truck, I decided to give the Torta a try on my next visit.

I parked my car and walked up to the truck. The first interaction was interesting, a brown hair "gringo" walked up to me, and started asking me questions, all of which led to the same question, "did you read about the truck in the Union-Tribune"? After telling the guy that I decided to check out the truck after seeing it while eating from the Mariscos Truck forty yards away, I was given a disapproving nod and told, "you must have read the article in the U-T". Unfortunately, I guess I'm just not that "plugged-in" to the food scene.... Anyway, here's what I found in the 'Street Blog', and the guy also pointed to a "hard copy" pasted onto the side of the truck. He was so adamant in his belief that I could not have found this without the help of the U-T....... it was strange, perhaps he was the person who wrote the article???

There are two versions of Torta Ahogada served at this truck, and of course I chose the "original" version. And I chose it spicy as well. I was quickly warned off by the very friendly woman at the window, telling me "most people can't eat the spicy version, are you sure"? I said, I'd like to try the spicy version.... the woman replied, "it'll grow hair on your chest". I pulled out the front of my t-shirt and looked down at my hairless Asian chest, and said, "well perhaps this will help me out, because I could use a bit of hair on my chest......"

And so it came to pass that I received a spicy Torta Ahogada.......

Which looked a resplendent bright red as I arrived at the hood of my car...... First the good, the bread was wonderful, almost amazing I'd say, the crusty Bolillo stood up perfectly when drenched with sauce. It was the best part of the sandwich, as the pork and everything else was totally over-shadowed by a singularly "one-note" chili arbol based hot sauce.

 
For me it was just a singular lip and front of mouth heat, that lacked nuance and over whelmed everything else. I like to think that I'm not a shrinking shrinking violet when it comes to spicy food. I just felt as if something was missing.......

A few weeks later, when Captain Jack and I did our Taco Crawl, I encouraged him to check out the Torta Ahogada truck, which by then had moved to a closer position right in front of Toys R Us. CJ, told me without prompting, "man the texture bread is good, but all I can taste is the spice, like drinking hot sauce... something is missing".

I'd still encourage you to check out the truck, and maybe just order the non-spicy version drizzled with what looks like a mayo-mustard kinda sauce, because that bread is really good.

El Gallito Tortas Ahogadas
1008 Industrial Blvd
Chula Vista, CA 91911

Chiang Mai: The Sunday Market

Before I get to the wonderful Sunday Walking Market in Chiang Mai, I thought I'd share what I thought was an odd bit of "safety equipment" found in our room.

 
For some reason, the thought of placing a plastic bag over "mi cabeza" disturbs me......

Chiang Mai's Sunday Walking Market is something to be seen, stretching from the Tha Phae Gate all the way to Wat Phra Singh, streets in all directions are filled with booths selling all matter of goods.

Unlike the merchandising hell that is the Night Bazaar, the Sunday Market is more relaxed, especially since we got there just when the market started, at about 4pm. Our hotel was located just a half block from the the street the market was on, which made things very convenient for us.

When we arrived folks were still setting up.....

 
Not many tourists were seen, possibly due to the rain which seemed to fall for a short while every afternoon, scrubbing the sky and the streets clean. Of course the Thai locals took everything in stride....

 
And since this is Thailand, food stalls are everywhere. You couldn't go but a few steps without running into a food stall.

 

This is Thailand and snacking is a way of life here. I was more than happy to participate......

 If you wanted to give up grazing and get something more substantial, we quickly learned that the courtyard of every Wat along the way was loaded with food booths.

The Wats it seemed, became de facto Food Courts.

And the range of food was amazing......

Bamboo Shoot salad....

Nam Prik.....

And of course things would not be complete without some TFC (Thai Fried Chicken):

 
And of course, there were scores of "items on a stick". Which got me wondering how many wooden skewers were used on every Sunday?

I wish I took a better photo of this woman. Her beef jerky was fantastic.....

I felt no need to partake in the surprising amount of sushi available from dozens of booths.

The variety was indeed breathtaking. From the "standards".....

To items that were a bit more interesting....

And of course there were the items that were a bit more "challenging".....

Fried silkworm is delici-yoso stuff.....

 

But there was stuff that I thought was even too strange for me.....

Before you knew it, we arrived at Wat Phra Singh.... and things had gotten pretty crowded.

It was time to turn around and head back to the hotel...but not without a couple of snacks along way......

Arriving back at the Tha Phae Gate we noticed a huge crowd of folks, and young men and women were dancing on a stage.

Apparently, there was some kind of dancing contest going on. We decided to get away from the crowds and head up to our room, where we snacked (yet again), and watched the proceedings.

 
The Sunday Market was an enjoyable experience for us.....

 
As much as we enjoyed the Sunday Market, we did have a few regrets. The Missus really wanted the quail eggs from this stand.

We decided to get them on our way back to our room, but couldn't find the stall....

And of course, we regret not being able to bolt on a second stomach.....

Copan Ruinas, Honduras: Copan Ruinas Archaeological Site Part 2, and wandering around Copan Ruinas

Not much food on this post, but if you enjoy Mayan Ruins read on......

After visiting the Museum of Sculpture we headed off to the ruins. Though the Archaeological Park is not very large, it is believed that at its peak Copan was the cultural center of the Mayan civilization.  As you enter the ruins that first place you usually start at is called the Great Plaza:

We arrived during the end of the dry season, but it's easy to imagine the green fields.....

One of the more interesting things about the great plaza are the intricately carved Stela placed among the plaza. We were told that these Stele represent various rulers and gods.

Do you notice the red pigment?

The red pigment is a mixture of mercury sulfate and other items, and it is believed that all the Stele were once covered with this pigment.

Another Stela grabbed our attention. If you look closely at the carving of the face, it looks almost Asian, doesn't it? As does the head-dress.

Our guide told us, that she believes that the original Mayans and Incas came from Asia, across the Bering Straight and into the Americas.

Another popular area in the park is the Mayan Ball Court and the hieroglyphic stairway.

The ball court is the second largest in Central America.

Yes, folks have been playing ball in Meso-America for over 3000 years. Of course there were some serious ramifications, not for losing, but for winning the game. We were told that the Captain of the winning team would present himself to the losing Captain, who would behead him. It was thought to be the highest honor.....

Right past the ball court is the hieroglyphic stairway.

The stairway consists of 63 steps and 2,500 glyphs forming the longest known text of the Mayan civilization, is quite impressive. Unfortunately, it is also part of a tragic storyline.

At the time is was built, 753 A.D., the city was losing prestige, and the stairway was not built as soundly as other structures. Eventually the stairway collapsed, and only a few rows were found in original position. At some point in time, I've read both the early 1900's and in the 1940's, the stairs were reassembled. Unfortunately, the stairs were reassembled in a random order!!!!

 

At this location, I found a sign which illustrated how Mayan structures were built, one on top of the other. Each new ruler, built over the structures of the former ruler.

This would be interesting a bit later on....

Due South is the East and West Courts, also featuring wonderful stonework.

 Also in this area are two tunnels under the East Court. The price at $15 each for two short tunnels is a bit on the steep side, but since we probably won't be coming back, it was worth a try.

In the first tunnel, is the actual Rosalila Temple, which can also be seen in part 1. This sign shows how the temple sits under the structures above.

 
 

You enter the tunnels and travel in dimly lit tunnels... by slight stretch of the imagination, one can imagine oneself as an actual explorer walking into the unknown.

Coming right up to something like this can be downright dramatic.

 
Our visit to the ruins at Copan was the highlite of the trip.

Even though Tikal was indeed grand, it was the detailed and intricate stonework, and what seemed to us to be a intimate setting that made the Copan Ruinas Archaeological Site stand out in my mind.

And lest you think a visit during the hot and dry season means lots of brown and grey colors, you'll see brilliant flashes of color, from these....

There are flocks of wild Macaws adding color..... boy did they add color....

The Copan Ruinas Archaeological Site is just 1 Kilometer from Copan Ruinas town which makes it a nice little walk, even when it was hot and humid.

We were happy to return to our room in time for a short break and nap. Oh, the joys of air-conditioning.

As I mentioned in a previous post, much of what goes on in Copan Ruinas happens around Parque Central. To the North of Parque Central is the Mercado.

 During the day folks are coming and going from the Mercado.

The combination of tourists and cowboy hat donning locals made for an interesting sight. Fruit vendors also line the streets in front of the Mercado, and the Missus purchased some marañon (cashew fruit) from one of them. The Missus wanted only just one, but was given a whole bolsa (bag) of mangoes and marañon.....

During the afternoon the vendors switch....and there's no labor laws to keep the children from working....

During the early evening the vendors change again.....and one of the Missus's favorites is available.

But of all of the vendors, the Missus's favorite was the "Mango Man"......

On one morning we saw a line standing out side the back of a huge truck on a side street.

The truck was full of mangoes, and the Missus bought a few, which She really enjoyed. Later that day, we saw the truck on another street. During the evening, the truck was at another location, and I swear as we were walking back to our room, I could hear snoring coming from the back of the truck. I'm guessing, much like the Durian Lady in Chiang Mai, these guys fill the truck with mangoes and head to town, selling mangoes from the back of the truck. When the mangoes were gone, they drove back to whence they came..... such is the life of the "Mango Man".

Copan sure had a way of charming you......

Thanks for reading!!!