Look who I met as I hiked along the green-lined beach side jungle path of Cahuita National Park. I didn’t being my camera as I was focused on getting back into the Caribben Ocean. These photos were taken by a hostel friend, Daniel Peraza. (I used to link to his website but it’s gone now in 2021.) First we watched this little guy eat. Then we noticed this mom and baby.
In San Salvador my friend Frida served sweetened yellow Plantains with each meal she served to me. All through El Salvador, sweetened yellow Plantains were a part of my meals. Later, Oct 19, in Costa Rica… I asked the fabulous Alonzo (he runs a hostel I stayed at) to show me how to cook them. He used a touch of salt instead and I liked them better than chips. So throughout Costa Rica and into Panama, I started cooking slightly salted yellow Plantains as a filling staple part of my meals — and as a favorite snack. They are also easy on a traveler’s budget in Central America. These are some of my first. I didn’t have the slicing down well yet.
