"Everyone does tamales"

This kitchen is the perfect environment for me. Andrea was sous chef today, which meant things were orderly, and Chef is present but not dominant. And he sings.

We talked about Central America today, the seven countries of El Salvador, Honduras, Guatemala, Belize, Costa Rica, Nicaragua, and Panama, as well as the Yucatan peninsula of Mexico, which shares in the culinary traditions of Central America. The indigenous Mayan influence is significant, along with that of the Spaniards, of course, and Africans. The area is geographically three regions: the Pacific Coast, the central highlands, and the Caribbean Coast.

Everywhere you find the "casamiento," the marriage of rice and beans. And corn. And a profusion of tropical fruit.

Today, I made a most interesting cake: "Quesadilla Salvadoreña," starting out with butter and sugar, creamed together; add eggs, flour, and baking powder; then (here's where it gets interesting) mix in sour cream and parmesan cheese. The top is sprinkled with sesame seeds, and the final product is dense, creamy, not too sweet, and delicious.

Silvia made Spanish rice and refried beans, just the way she wanted to, just the way her grandma taught her. We had tamales, and "pollo hondureñdo" and salad with hearts of palm, and a great sautéed pork achiote.

Every day, we also have wonderful frescas or smoothies, often made by Chef Patricio, full of fresh fruit and ice and sometimes yogurt.

I told you that green salads are not dressed: the oil, vinegar, salt and pepper are on the side, for you to apply. And in Central and South America, guacamole is avocado, olive oil, salt, pepper, and lemon juice. Period.

While we were calmly (dare I say 'proficiently'?) preparing our lunch, Chef stood at the front table and precisely cut the vegetables for an impeccable pico de gallo. He also oversaw the creation of a big platter of sautéed shrimp, giving Alex step-by-step guidance, and he confidently declared to the class, "These are the best shrimp you will ever eat!"