Al Aire Libre — Al Fresco Dining or Eating in the Fresh Air

It’s been a very rainy few months and as a result, doing much of anything outside has been hampered by rain … lots of rain.  It’s made for a very lush backdrop and mornings which are easier to manage outside until the sun decides to make an appearance for a little while.  At that point, it’s too hot inside or out and there is no chance to enjoy a meal outside without beads of sweat becoming the accessory of the day.

Today is  the best day I’ve had in a few weeks.  I woke up without my head spinning, could do more than shuffle around to get ready and I was FAMISHED!  I knew just what I wanted … a good Mexican inspired breakfast like Chilaquiles or Huevos Rancheros.

The bad news … I had no cheese in the fridge.  Not to worry, I had plenty to make a delicious meal with and it was the perfect setting.  Not hot yet, no thunderous pouring down rain to hamper a good breakfast and a smile on my face after a bout of being under the weather that I am happy to report I seem to be successfully kicking in the butt and sending on its way.

I had fresh made tortillas from my favorite market — Guamilito — which formed the base for my meal.

As soon as they hit the skillet, the aroma brought me back to my wonderful visit to Hacienda San Lucas in Copán a few months ago.  I have yet to figure out the recipe for the   I had at each meal during that visit and am on a continual search.  I’ve searched and searched and nothing comes up that seems to hit the ingredients just right.  I either need another visit or two or time to spend in the kitchen with Flavia and her team to really learn how it’s done.  The website and some promotional materials, articles and blogs talk about pumpkin and sesame seeds, but I want it to turn out just right.  I suspect some of the deliciousness is the environment and the calming influence of not only Flavia, our attentive host, but the sounds of women patting out tortillas in the old kitchen and the resident dogs hanging around and the guests that look like they don’t have a care in the world — which at least while up in Copán, is hopefully the case.

Breakfast was simple — I “toasted” wedges of two tortillas in a sprinkling of oil to crisp them up, removed them to a serving plate, covered them with a towel and gently fried an egg in the same pan.  I wanted it runny, so it took just a minute.  I slid it onto the tortilla pieces, added a spoonful of hot salsa and a dolup of sour cream, a sprinkle of salt and Voilà!  Just the breakfast I wanted!

Roosters were crowing in the barrio below, palm fronds swished in the breeze and a few colorful birds flew around toward the hills.  It was just what the doctor ordered — literally!  He said NO STRESS and I’m trying to comply with that order.  

The Hacienda San Lucas breakfast I dream about enjoying again very soon