Now Marta was an excellent cook. For breakfast she made sweet and hot tamales, sliced papaya, eggs, fresh homemade tortillas and milk. Now, the milk (leche) and eggs (huevos) were home delivered. The milk came in those quart size glass bottles with a paper cap stopper, and best of all, the cream rose to the top so the first one to pour received the thick silky cream in their cup to drink. I think Marta wanted her "huero" (light skinned Mexican or white boy) to have it. Lunches was usually soup like menudo or tripe-soup especially beans served with flour tortillas. For dinner Marta made chicken mole. It's chicken thighs and legs broiled in chocolate with hot red peppers. I was introduced to lotus, corn on the cob rolled in butter and dry cheddar cheese. One thing you must get used to is tequila. Marta had little earthenware clay shot glasses to pour tequila for breakfast, lunch, and after dinner. I preferred some semi-sweet red wine because tequila "will get to you."
I'll never forget going shopping at the mercado in Mexico City! It was a huge open market with small cafés inside. I almost got ran over by a wheel barrel full of hog heads zooming down through the market aisle. The market had a mixed odor of decaying meat, over ripening fruit, wilting vegetables,
aging cheeses, and aging herbs.
Now, if anyone has had the opportunity of sleeping in a feather-filled mattress will understand what I'm about to say here. The ropes zigzagging back and forth on the side boards don't do much for the mattress deeply sinking in the middle. The problem is when you find gravity pulling you into the center of a deep, feathery and suffocating abyss. One thing Paco and I discovered was that if you start at the edges, "scoop and scoot" towards the center you can build up a pile of feathers in the center. Then if you hold on tight to the side rail of the bed, you can actually have a rather decent nights sleep.
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| Palace of French Maximilian I |


