First Hours in CDMX

San Jerónimo Street in Mexico City.

Just after 8 am we left our hotel on Calle San Jerónimo and entered the narrow old street. The morning sun glistened on the upper level of the brown brick buildings that seemed to bend with the contour of the street.

Most of the rolling security shutters on the shops were still down. I didn't know if that meant they were not yet open for the day or were closed permanently.

We walked along a busy road toward Mercado de La Merced, a bustling market in the center of Mexico City. Many were just now setting up shop while others pulled vending carts along the side of the road, still unassembled.

Across the street I noted the dome and bell towers of an old church. It was boxed in on both sides by so-called modern buildings, now tarnished and falling apart themselves.

Templo de San Pablo el Nuevo.

At the end of the street we arrived at the market and along the outer extremities crowds began to gather and vendors displayed their wares. On the corner a vendor had already prepared a line of taco meat that filled the air with aroma.

We entered inside the market, but to our disappointment, only a few vendors had set up shop. Looking for breakfast, we returned to the taco stand on the corner.

My mouth watered as I eyed the selection of stewed meats. I chose the alambre since I had never seen that option in the States.

He scooped the warm meat onto four corn tortillas and sprinkled them with onion and cilantro. Two tacos for me and two for Jordan. I drizzled a mystery red sauce over the meat, then we ate them standing up, using a nearby unused vending cart as a table.

The flavorful food hit the spot. The meat practically melted in my mouth. Tacos for breakfast in Mexico City. What else could we ask for ?!

Tacos de alambre.

We walked our way closer to the historic center. I was still amazed that since we had left the airport the night before, we had not seen another tourist. That still held true. Now as we ambled about the streets, they became more full and chaotic with locals on their way to work or wherever they might be going.

We passed by a plaza with yet more street vendors beginning their day. Most of them had large parasols above their booths to protect from sun and rain. They sat casually with their goods, like they had for the last thousand days, completely unaware of two gringo tourists infringing on their world.

I was amazed at how many old churches we saw dotted along the way. Most of them appeared to be from the earlier Colonial Period in the 15― or 1600's, built with gray bricks and rocks, perhaps looted from the old Aztec city.

Street market at Pino Suárez.

Parroquia de San Miguel Arcángel. 

Detail on historic building in Mexico City.

I decided to take a closer look at one of these old churches. Like the others, it too was built with gray brick. I noticed the bell tower silhouetted against the blue sky.

Then I saw the plaque on the outer wall. We moved closer and it confirmed that this was the church I had studied about. The plaque read: “Here are the remains of Hernán Cortés.”

Inside the church was simple and unpretentious. Old dim paintings hung on the wall and two lines of pews ran to the front.

At the front, behind a red plaque, embedded in the wall, were the remains of the Spanish Conquistador.⸻I've been to the graves of both Christopher Columbus and Francisco Pizarro, and Hernán Cortés certainly wins the award for the least prestigious memorial.

We returned outside, walking down José María Pino Suárez Street. As we walked I noticed the streets became cleaner and the cafes on the side became more geared toward the tourist. Buildings, it seemed, became older and more grand.⸻Then we saw it. We came to a massive plaza with the cathedral on the far side and a large Mexican flag in the center. This was the Zócalo. ♠

Church with the tomb of Hernán Cortés.

Hearty Food of Poland

I was really surprised at how much I loved the Polish cuisine during our visit to the country. It's hard to put a finger on it, but I think it had to do with the simplicity, and of how relatable it is was with the dishes we have in North America. There is nothing exotic like what you might find in Asia, nor does it use hard-to-find foreign ingredients like an odd variety of potato from the Andes.

I feel like Poland takes ingredients that could be easily grown in the United States such as beets, cabbage, barley and potatoes, and uses them in a way that we would never consider. They are simple, cheap and nutritious ingredients.

Here's a list of foods and meals I ate while in Poland, along with a little commentary on each one.

Buckwheat groats.

Kasza gryczana z masłem (steamed buckwheat groats with butter). This was one of the most basic, but satisfying foods I ate. This savory dish only had three ingredients: buckwheat, butter and salt. Even before I stirred in the butter it had a buttery taste. Full of nutrition, inexpensive, flavorful, and basic. Just how I like it!

White borscht.

Żurek z kiełbasą i ziemniakami (white borscht with sausage and potatoes). Known in English as “white borscht,” this soup isn't at all like borscht made with beets. Instead it is a sour soup, made of either a fermented soup base, or in modern times to speed up the process, sour cream. The soup I had came with potatoes and sausage, which resembled the kielbasa found at stores in the States. I couldn't tell you what else was in it. The soup was good, but probably wouldn't get the vote for my favorite Polish dish. 

Cold beet (drinkable) soup.

Chłodnik (cold beet soup). Chłodnik is the Polish version of gazpacho. It is super easy to make at home with ingredients such as beets, radishes, pickles, garlic, dill, chives and kefir. As you can see, it is also extremely nutritious. When I was in Poland I only had this once, and it was blended up in a drink that came from a bottle at the store. If you love beets like I do, chłodnik will be pure heaven. If not, this dish may not be for you.

Beef roll in hunter's sauce, barley, and beet salad (in background).

Zraz w sosie myśliwskim (beef roll in hunter's sauce). When I ate this I felt as if I was eating meatloaf. Instead, it is a flattened patty mixed with spices and grated onion, and fried in oil. The hunter's sauce, from what I gather, commonly comes in a bag. After sauteeing carrots, bell pepper and mushrooms, pour on the hunter's sauce and let it simmer, then bring in the beef rolls and let it all simmer together. This dish is often served with groats and beetroot salad.

Jęczmienna (barley groats). This was served with the beef roll and hunter's sauce. It was very delicious and nutritious. I don't know why we haven't thought about serving barley as a side-dish in the United States.

Surówka z buraków (beetroot salad). When we think of salad in the United States, we usually think of lettuce, tomatoes, cucumbers and maybe cheese or croutons. But this dish of beetroot salad completely changed the way I think. It is extremely simple. Cooked beets, grated. Perhaps an apple, also grated, or an onion finely diced. Mix it all together with oil and salt. Of course, there are variations. This colorful salad is very nutritious and from what I could discern, it is very common in Poland.

Bagel vendor in Krakow.

Krakow-style bagels, which are slightly different than normal bagels. 

Obwarzanek krakowski (Kraków-style bagels). Okay, so this is technically not a bagel, but somewhat of a cross between a bagel and a pretzel. I will admit that as I ate this on a park bench in Kraków, I thought I was eating a bagel. Like the bagel, it originated in Kraków, and like the bagel, it is boiled before it is baked. We bought ours from a street cart. The obwarzanek had a chewy texture on the outside and was fluffy in the middle. It appeared topped with cheese before it was baked. Jenelle and I both enjoyed our filling snack, but agreed it wasn't as spectacular as we hoped it would be. We also agreed that if it were sold in the States, it would come with dipping sauce.

Clear beet soup.

Barszcz czerwony (clear beet soup). Just to be clear, I believe barszcz czerwony translates to any kind of beet soup or borscht. The kind of borscht I had while in Poland was the clear variety, meaning in had no chunks and was served in a cup like broth. I'm certainly not an expert, but I believe this borscht is cooked with soup bones and other vegetables, which are ultimately strained to give a clean texture. From what I understand, it is commonly served on Christmas Eve. The one time I drank it, it certainly had the red color, but not the strong beet taste that one would expect.

Potato pancake.

Placki ziemniaczane (potato pancake). This is a simple recipe consisting of grated potatoes, grated onions, an egg, possibly flour, salt and pepper. It is then fried (but not deep-fried) in oil and topped with sour cream. We ate this while sitting on a bench in Zakopane. It was very delicious, but also extremely greasy. I've made it once since returning home and it was equally tasty, but best eaten fresh. From what little I can glean, there is a debate in Poland as to whether it should be made with grated or mashed potatoes.

Zapienkanka, or open-faced sandwich. 

Zapienkanka (open-faced sandwiches). This has been a popular street food in Poland for many decades, but as for us, we only saw it in one place, and that was in the Old Jewish Quarter of Kraków. It is served on a sliced-halfwise baguette, topped with about any combination you can think of, but most typically with sautéed mushrooms and onions, smoked cheese and ketchup. The one I ate was very flavorful. It had smoked ham, cheese, cranberry sauce and crispy onions.

Pierogi.

Pierogi (dumplings). My first meal in Poland included pierogi ruskie, which were dumplings filled with a mashed potato-like substance, and topped with fried ham or bacon. It tasted good. I believed it would be one of many times I would eat it on our trip, but it turned out to be the only time. Pierogi is quite popular in Poland and arguably the most popular food there. Fillings vary and can include ground meat, cheese, mushrooms, cabbage and even an assortment of fruit.

Breaded chicken rolls with a creamy middle of herbs and melted sheep cheese. 

Oscypek (smoked cheese made of salted sheep milk). This tasty cheese is made in the Tatra Mountain region of Poland. There is a similar variety of it across the border into Slovakia. After it has been turned into cottage cheese and repeatedly rinsed in boiling water, it is pressed into a decorative spindle shape. It is then placed in brine for a couple days, followed by two weeks of being cured over hot smoke. Oscypek, along with other regional cheeses, are sold throughout Poland. We saw many being sold on the streets of Zakopane.

Panierowane roladki drobiowe (breaded chicken rolls). On the outside, these looked like croquettes, but in reality they were ovals of chicken. The inside of each had a small hollow space filled with oscypek cheese and herbs that oozed out when cut in half. It provided a very tasty meal.

Kwasnica, or sauerkraut soup.

Kwaśnica (sauerkraut soup). This is another dish that comes from the Tatra Mountains. It is traditionally made with mutton or pork. I ordered this at a Milk Bar in Zakopane. The broth had a smoky, but sour flavor to it. It is a simple dish using only a handful of ingredients: pork ribs, smoked bacon, sauerkraut, potatoes, onions and spices.

Lard spread on onion bread, served with pickled mushrooms and cucumbers.

Smalec (lard spread). I was pleasantly surprised by this concoction. With my meal I ordered lard spread, which they generously applied to my onion bread. They say that lard is the poor man's butter. This lard was flavored with bacon, garlic, onion and spices. It was served with pickled mushrooms and cucumbers, which complimented it well.

Hunter's stew.

Bigos (Hunter's Stew). This is a hearty stew that I learned to make several years before our trip to Poland. It contains pork (formerly venison), smoked bacon, sauerkraut, cabbage, mushrooms, and sausage. I was very much looking forward to eating it in Kraków, which I did in a small shop on Grodzka Street. I was not disappointed, but the stew tasted different from that which I made at home. It looked the same, but there was something divergent in the flavor, and I couldn't quite place my finger on it. It was likely using different sausage or meat, varieties found only in the mother country.

Kielbasa.

Kiełbasa (Polish sausage). I ate kiełbasa three times while I was in Poland. Twice it was thick, smoky and hearty, much different (and better) than what I see sold in the United States. This kind was served with a dollop of mustard or mayo, and with a roll, or “bun.” My favorite experience with this was the Blue Kiełbasa Van in Kraków. There was also another variety of kiełbasa that was softer and nearly identical in flavor and texture as the kind sold in the United States. This was the kind served in my bowl of white borscht soup (mentioned above).

Polish doughnuts.

Pączki (doughnuts). I am no expert on Polish doughnuts, but I wish I were! They are similar to jelly-filled doughnuts in the United States, but are slightly different. I couldn't tell you how. I only had the privilege of eating two during our brief stay. According to the internet, they are often filled with plum jam, petal jam, strawberry jam, blueberry jam or Bavarian cream, among many other flavors. The surface can be sprinkled with granulated sugar. I can say with confidence that my mouth is watering as I write this. ♠

10 Pleasant Surprises in Mexico City

Have you ever spent a weekend in Mexico City?

We did just that (plus a couple days). Oh, what a fascinating city! This former capital of the Aztec Empire, and now the capital of Mexico, blew my mind with its vibrancy, pulse and breadth. We did our homework before we left, but there were still things that took us by surprise.

Parish Church of St. James the Apostle in Tlatelolco.

Interior of Parish Church of John the Baptist of Coyoacán.

1. Old churches. It seemed to me like there were old churches on every other block! And when I say old churches, I mean ones that were built in the 15― and 1600's. Most that I saw were built in either gray or off-white stone. Some were even built with stone acquired after dismantling Aztec pyramids. My favorite was San Juan Bautista in the Coyoacán neighborhood. It was completed in 1552. My favorite part about it were all the beautiful murals on the ceiling of the interior.

Old Aztec shrine on display at the Pino Suárez metro stop.

2. Pino Suárez Ruin. During our three days in Mexico City our hotel was just a block from the Pino Suárez metro stop which worked out pretty conveniently for us. On our second day, as we had already taken the escalators down to the underground, I was surprised to see an Aztec shrine displayed there. It was left in situ, with walls around it so we could look but not touch. It was discovered during the excavation and construction of the subway. While excavating the shrine they found offerings of parakeets, ducks, cranes, dogs and even infant humans. I am amazed to think of what has already been discovered beneath Mexico City, and what still remains hidden.

Street food in Mexico City. 

3. Street Food. I've been to Saigon, Phnom Penh, and Bangkok―and Mexico City might beat them all when it comes to street food and other vendors. There are carts everywhere! From tacos to tortas to tlayudas, there's a little bit of everything of the Mexican Cuisine. With the exception of one little neighborhood we visited, we found an abundance of food carts in every place we went.

Sky tram over a Mexico City neighborhood.

4. Riding a sky tram. We didn't even know that a sky tram existed in Mexico City until we were on a bus en route to Teotihuacan and saw these gondolas traveling on cables high above a densely-packed neighborhood on the outskirts of town. Right then we were determined to figure out how and where to ride them, and later that evening we did just that. Just before sunset we had the view of an eagle, which proved to be the best vista of the entire trip!

Inside the former convent of San Jerónimo.

5. Going inside a convent. Part of the plan was to walk around the former convent of San Jerónimo. It was founded in the 1,500's and was one of the first in Mexico City. I knew that it was now a university, so my plan was just to walk around and view it from the outside. Surprisingly we found a front desk with someone in it, and even more surprisingly, they let us enter the grounds as long as we stayed on the ground level. Inside we passed by gardens and courtyards, and stepped inside the old church. In one room, the coro bajo, they had years ago excavated the remains of nearly 200 nuns who used to live in the convent. The sepulchers had been placed below the floor. This was a very fascinating visit.

Leftover art from Day of the Dead.

6. Day of the Dead remnants. We visited Mexico City on November 6-8, less than a week after the country celebrated Día de Muertos. I don't know how much was left over from the holiday versus how much was part of the permanent scene, but there were artistic renditions of skeletons and skulls everywhere! We saw displays in old churches, on sidewalks, and on buildings.

Suadero tacos.

7. Suadero Tacos. Until this trip I had never heard of suadero tacos. The name refers to the meat that comes from the belly or flank of the cow, which is slowly cooked in oil and then crisped before putting into tortillas. When I bit into the meaty, crispy little chunks of beef and fat, it was pure heaven! They were my favorite tacos in Mexico City. If anyone is wondering, my second favorite taco was arranchera, and number three, al pastor.

The other side of the barricade is reserved only for women and children.

8. Women and children sections of the metro. The Mexico City metro system can be a very good option for getting from one place to another. Having said that, it can also be a little rough and crowded. Several times we were packed in cars like sardines. An environment like this is ripe for abuse. In an effort to protect against violence and sexual assault against women and children, the metro has reserved the first three carriages for them only. I think it's an excellent idea. We can also attest that it was well enforced because a few times we weren't paying attention and walked to the wrong side before getting kicked out.

Common street scene outside of the tourist area. 

9. How few tourists. I am very well aware that there has been push-back against the rise in tourism in Mexico City. And yes, we did see a fair amount around the Zócalo, Coyoacán, and especially at Teotihuacan. But for a large chunk of our stay, we saw no tourists. We used the subway to move around and didn't encounter any tourists there. We did quite a bit of walking in other parts of the city and saw very few gringos like ourselves.

Xochipilli, inside the National Museum of Anthropology. 

10. Anthropology Museum. Of course, we knew this museum would be good, but when we got there, we were pleasantly surprised with how good and big it really was, and how many artifacts it had on display. The museum has different rooms for different groups of ancient people, including the Aztec, Maya, Olmec, those at Teotihuacan, Northern Mexico, and even groups in the United States such as the Anasazi. The amount of artifacts from Mesoamerica astounded me. It wasn't just pieces of pottery and ancient tools; it was elaborate and large figurines. There was so much to see that the museum closed before we could see it all, and that was with us rushing through. I would rate this in the top five museums I've ever been to, coming behind only to places like The British Museum and The Prado.

Night market at Alameda Central.

Bonus: Night Market at Alameda Central. On our final evening (a Saturday) I was intent on finding a night market. Through our research we learned about the market at Plaza Garibaldi. It did not disappoint. We ate lots of tacos and were serenaded by mariachi bands. To return to our hotel we sought to catch the subway by walking five blocks to Alameda Central, the large park next to the Palace of Fine Arts. When we arrived, we were surprised to find another night market. I didn't see many other tourists tromping around. It was pretty much all locals. They sold food, clothing, accessories and a slew of other stuff. We didn't buy anything because we had already eaten, but we agreed that this was the perfect ending to our trip. ♠

The Blue Kiełbasa Van of Kraków

The sun is drawing to an end as long shadows are cast across the street. My wife and I leave our hotel on Józefa Sarego Street and walk along the border of the Kazimierz District, a walk that has become very familiar these last four days. I relish the moment, knowing it will be my last on this sidewalk. We cross beneath the train tracks and arrive at the corner of Grzegórzecka Street. I have one final wish while in Kraków, and that is to visit the blue kiełbasa van.

I read about it online. Some guy shows up every evening between 8:00 pm and 2:00 am in a blue Nysa van and grills up kiełbasa sausages. He's so popular that crowds line up to buy.

We arrive at the spot and as expected there is a short line for the savory links of meat. There, parked on the sidewalk, is the famous blue van. Nysa vans are a relic from the communist era in Poland. They were produced in the city of Nysa and production reached its peak in the late 1970's. When Poland became a democracy the demand for the Nysa began to plummet as the people preferred the safer and more efficient western cars.

An older man with a gray stubble beard and blue ball cap stands outside the van holding two skewers loaded with sausages over an open flame. Next to him are crates full of wood to stoke the fire. I notice that attached to the van is a retracted canopy he can pull out for shelter if it starts to rain. On this evening the skies are mostly clear.

On the window of the van a menu is posted. There are only five items: kielbasa and roll, 17 złoty; kielbasa (only), 15 złoty; orange drink, 5 złoty; tea, 5 złoty; and packaging (to go), 1 złoty. Of course, it's all in Polish, but I am able to understand.

I stand in line and watch the old man as he turns the skewers over the fire, the sausages sizzling and becoming darker. A younger guy moves in and out of the van, assisting the old man. I hear chatter among the people in front of me in line, and between the two kiełbasa men, and I understand none of it.

The line moves quickly and it doesn't take long before I'm at the front. In basic English (of which he understands), I point to the top menu item and say, “Kiełbasa and roll.” I give him 17 złoty and in return he places one perfectly charred kiełbasa onto a flimsy plate with a kaiser roll and a dollop of mustard.

A few feet away from the van stands a tall folding table with a wooden top and no chairs. With my new meal in-hand, I walk over to the table and begin to eat with six other strangers. This is a bizarre, but interesting experience. I don't know where anyone is from because no one is speaking. We all eat in silence.

With a plastic knife and fork I cut off a thick slice of kiełbasa and dip it into the mustard. It is still hot from the flames and very smokey. The outer edge is crispy and slightly tough, while the middle is thick and meaty, much more dense than the kiełbasa sausages sold in the States. I then follow it with a bite of bread.

I am hungry enough I have no problem finishing off the 8-inch long sausage. It is well worth all 17 złoty I paid for it. I now wish I would have bought the orange drink.

The sun has set and the lights of Krakow now illuminate the streets. A blue tram comes down the road and inside I see rows of weary travelers, heads down, waiting for their destination.

Jenelle and I have 20 złoty left and set out to find some ice cream or some other Polish treat. Tomorrow we will leave for good, so we need to spend what we have. It is a perfect ending to a pleasant stay in Kraków. ♠

A Sampling of Cambodian Cuisine

We arrived in Phnom Penh just before dusk and by the time we left the hotel to find dinner the streets were dark and a cloud burst had just erupted. With umbrellas overhead we walked and walked trying to find a place to eat, but most who were outdoors had already closed shop.

We finally found a place protected beneath a canopy and sat down to a menu. I will admit that my knowledge of Cambodian food was next to nothing. I glanced over my options and decided on a rice-porridge dish that included liver, heart, shrimp and cuttlefish. I felt it would be a great introduction. Jordan, on the other hand, played it safe and ordered a more conventional noodle dish. Our meal cost 34,000 riels.

I don't remember much about how the food tasted, but rather another incident that took place during our meal. Three young school kids came to our table, stood in front with their hands pressed together, apparently begging for money. This went on for two minutes until the owner shooed them away. Begging, I would learn, became a typical scene in Cambodia.

First meal in Phnom Penh.

Four days were all we had in the “Land of the Khmers,” and we wanted to make the most of it. That included a desire to sample as much food as possible. But I was soon to learn that there would be less learning of Cambodian cuisine (it all looked so similar and was indistinguishable from other Southeast Asian food with my untrained eye) and more enjoying the experience while eating it.

A similar scene unfolded the following evening. Now the rain had stopped and puddles of water sat in potholes, reflecting neon lights of the city. We spotted a restaurant across the road, and as we crossed we startled a large street rat.

The place was small and dingy, with buckets and a cooler stacked near the entrance. There was only one other table with guests. This truly was a hole-in-the-wall restaurant . . . and that was how I preferred it.

The food was good. I ordered the pork and noodle soup. Although it had a pleasing taste, I didn't know if it would have tasted any different than a pork and noodle soup from Vietnam or Thailand. The noodles were the thin angel hair kind. It had a couple slices of pork and three pork balls. There was a slice of carrot, as well as the usual handful of greens adorning a savory broth. But the thing that made the evening so memorable was the cockroach crawling on the wall next to us!

A dingy hole-in-the-wall restaurant. 

Pork and noodle soup.

Phnom Penh did not have the street food I thought it would. I expected something similar to Bangkok. Perhaps this was because we were there during monsoon season. But that's not to say there was no street food. We just found it in pockets.

We wandered around the street carts to assess our options. Alongside the many foods I did not know were two that stood out: deep fried frogs, and birds on a skewer. The frogs were not just the legs, but the whole body without the head. Two frogs adorned each skewer. The birds, on the other hand, came with the head, beak and everything else. We didn't buy either, but I would have if I had more time.

Instead I bought other meats on a skewer, and sweet rice wrapped up in a thin tortilla-like cover. We took our food in a little baggie to our hotel and took the elevator to the “sky bar.” We were the only ones there. I don't remember much about the food we ate, but rather of the view we had while we ate. Before us stood the jumbled cityscape of Phnom Penh with colorful roofs below and a birds-eye view of random skyscrapers. In the distance loomed heavy storm clouds that would soon burst in a downpour that would last all night long.

Frogs and birds on a skewer.

Dinner with a view!

We found this very refreshing sugar cane drink.

Speaking of our hotel (which was only $36 a night), it was one of the best I've ever stayed in. Not only did it have a nice view of the city, but a rooftop pool, four jacuzzis (all a different temperatures from cold to hot), and a piping hot sauna. They also had an excellent breakfast buffet. There was an ample selection of eggs, toast, pastries, salad, and noodle soup (kuyteav). An on-site chef with a very tall hat stood ready to customize the noodle soup.

My favorite, however, was bobor, a rice congee dish that is very popular in Cambodia. This was very similar to the porridge dish I had on my first night, but this one had a better savory broth with more garnishes to sprinkle on top. Bobor has a long history in Cambodia, dating back at least 1,000 years.

Kuyteav, a noodle soup often eaten for breakfast.

Bobor.

Garnishments for the bobor.

On our final night in Phnom Penh we went to the night market, which was located across the quay, near the Tonle Sap river. We walked through stalls selling shirts, purses, crafts and a thousand other items.

On the far end we came to the food court where aromatic stalls lined the perimeter. One thing that made this food court unique was that there were no tables and chairs. Instead, colorful mats were laid on the ground, each with its own basket of condiments.

Jordan and I ordered some food and sat on the ground like we were having a picnic. I don't know how common it is to eat on the floor, but I believe it is practiced throughout Southeast Asia.

I ordered the lort cha with beef, a stir-fry using short thick rice noodles topped with an egg. It was fried with garlic, bean sprouts and other greens, and was served on a bed of lettuce. The dish came with a small side of chili oil.

Afterward we ordered a plate of kebabs.  We chose what we wanted, and they deep-fried it for us.  I will admit that I didn't know what any of them were. One looked like an egg and another we guessed was tofu.

Lort cha with beef.

Deep-fried something on a skewer.

Reflecting back on that evening I can remember what the food looked like (probably because I took pictures), but not how it tasted. But I will forever remember the atmosphere⸺the night market, the mats on the floor, the mystique of being in a foreign land.

Shortly after finishing our meal they began rolling up the mats and setting up tables and chairs. My guess is that they did this for the evening influx, the chairs and tables being able to accommodate more people.

The other thing that made that evening memorable was the rain that began to fall shortly after we left the market. We had a mile-walk to reach our hotel. I used an umbrella, but Jordan chose to get soaked. We ended our time in Phnom Penh exactly how we began it⸺in the rain. ♠

Eating dinner at the night market in Phnom Penh, Cambodia.