After a trip to Sian Ka’an, a biosphere just past Tulum, on the Yucatan Peninsula, to hang out at my friend Todd’s new place, I was hooked on the food. Everyday was another really delicious meal cooked by David, Todd’s chef. Breakfast was fresh fruit, a satisfying, filling but still light enough to snorkel the rest of the day, and 4 star restaurant worthy meal. And, since going to Mexico in May, I’ve tried to duplicate this type food –the freshest, most naturally ageless meals I’ve eaten in a very long time. David, a native of Quintana Roo, makes the best black beans I’ve ever had. And I thought mine were good. To my surprise, he uses celery and carrots in his black bean mixture. He also uses dried black beans, cooked all day until tender. I’ve skipped that part of the recipe, making this a 15-minute meal, by using canned black beans. It still tastes great. I top it with sprouts and guacamole. It’s a great, quick-to-prepare supper, perfect for weeknights, summer, winter, spring or autumn. If it’s winter, I’ll break out the fresh limes and tequila to trick myself into thinking summer’s not so far away, and if it’s summer, then all bets are off, I’m eating this with my new favorite salad of grilled corn, zucchini, cucumber, and red cabbage.
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