Food, Food, and more FOOD!

-
Jesse James is a local who runs a private taxi service called Members Only Maxi Taxi. Jesse has an outstanding reputation and is known by everyone in the expat community here in Trinidad. He is the one who picks us up from the Airport when we arrive for the first time. He also runs many tours. A group of us from school went on his Taste Trini Tour. All 9 of us met at the school at 7:30 am on a Saturday and the adventure began. We started in Port of Spain and made our way east to Mayaro. Here is a rough map of our trip.

We stopped multiple times. Most times Jesse jumped out, bought the food, returned to the van and passed out portions. I sat in the co-pilots seat. It became my job to document what we were eating both by name and by picture. I also helped out cutting portions and passing the plate. By lunch we were so full. It was tough to contemplate eating the Roti.  The sites were amazing. It was so interesting to listen to Jesse tell us about Trinidad and the places we were passing as well as stories about the food. Here is a link to the food with labels and in the order of consumption.


Brazil nuts










https://goo.gl/photos/KrMyuSqmpt8aSyjr7

Comments

Post a Comment

Popular posts from this blog

South America part 4 The worlds' deepest canyon, condors, and an overnight bus

-
Image
We left Nasca on June 17 on an overnight bus to Arequipa. It sucked. We were seated in the back of the bus. It was smelly, hot, and uncomfortable. I woke up multiple times with claustrophobia because my legs were trapped by the reclining seats in front of us. It was horrible. We arrived in Arequipa around 5 in the morning. We elected to stay at the Casa de Avila, but we were leaving that morning for a 2 day tour of Colca canyon. The hotel was a converted colonial mansion. They were so very kind and the allowed us to store our bags and to rest in one of the common rooms until breakfast. We then were picked up for our trip to Colca canyon. The road to Colca Canyon Wild vicuña  on the side of the road The trip out of Arequipa took about an hour because of traffic. We then began our climb. The drive took us up past 15,000 feet elevation. We stopped at the highest point to see the volcanos, stacked rocks, and domestic Llamas and Alpacas. We arrived in Chivay in time for lunch. T...
Read more

Black Sheep Inn and Lake Quilatoa

-
Image
We had a 3 day weekend and it was my first chance to really get out of Quito and visit parts of Ecuador. I rented a car because of my friends I’m the only one who could drive a stick shift (thanks mom and dad!).  Quick aside - I was so glad that I had had the opportunity to drive a couple of different types of stick shift cars. When I rented the car the company showed me how to/where to put gas, open the trunk, use the radio, etc. The one thing the didn’t show me was how to put the car in reverse. I’ve driven cars where reverse is on the far right. I’ve driven cars where it was on the left, where you had to push a button to put the car in reverse. I got the car home to my parking garage and I realised I had no idea how to put the Chevy Aveo into reverse. I spent 20 min trying to get the care in reverse, slowly inching towards a wall. I finally remembered I had the power of Google on my phone.  Thank you Google for showing me where the tiny ring was that I had to pull up on wh...
Read more

South America part 5: Peru to Bolivia

-
Image
Puno We arrived in Puno and got settled in at our Hostel. It was another very basic place. Puno is a small town that doesn't have a lot of tourism. We spent the day wandering a bit in the plaza and visiting the church. There was a festival and a lot of places were closed. That afternoon we took our tour of the floating islands in Lake Titicaca. It was very cold on the lake. We took a boat about 30 minutes out to the islands. They are a series of islands that are grouped together. The tours take turns going to different islands and the people pool their money to support the community. When we arrived we were taken to an area to sit on the reeds and a local spokes person gave us information on their life and the islands. He showed us how they layer the reeds on top of the root blocks to make the island (approx 3 feet thick). We learned that they need refreshing regularly. We learned that traditionally the reeds are edible and combined with fishing this was the main sustenance.  Now...
Read more