is through the stomach!
Food and culture are so interconnected that I realized my posts about my travels in Morocco and Moroccan history and culture are incomplete without some explanations of their cuisine. Feel free to indulge!
1. Escargot- The first time I came to Morocco, I had escargot on the beach of Tangier and it was absolutely wonderful. It's cooked in a hot broth with spices, and can be found nearly everywhere... on street corners, by the beach, and in medinas.


2. The national dish of tagine, a dish of meat (can be chicken, lamb or fish) with vegetables (can be chickpeas, carrots, potatoes, etc.) in the recognizable tagine bowl:

3. Here's a cheap and delicious of fried fish with Moroccan salad and fried aubergine (eggplant). Moroccan salad is similar to a Mexican salsa fresca- crushed tomatoes with some onion and cilantro. However, cumin is what makes it Moroccan.

A close-up of Moroccan salad

4. Very very fresh seafood in Essaouira

5. Sheep brain... one of the famous dishes in Jamaa el Fnaa in Marrakesh

6. Mint tea, the national drink (aka Moroccan whiskey)

7. One of my favorite discoveries (after Moroccan salad) was the avocado milkshake

8. The ubiquitous fava bean soup (served with a dollop of olive oil, and paprika and cumin sprinkled on top) and lentil soup


9. Finally, any discussion of Moroccan cuisine with no mention of the bread is incomplete. It's eaten with every meal and every dish. Because Moroccans eat with their hands, the bread is essentially what they use to pick up vegetables and mop of soups.

Food and culture are so interconnected that I realized my posts about my travels in Morocco and Moroccan history and culture are incomplete without some explanations of their cuisine. Feel free to indulge!
1. Escargot- The first time I came to Morocco, I had escargot on the beach of Tangier and it was absolutely wonderful. It's cooked in a hot broth with spices, and can be found nearly everywhere... on street corners, by the beach, and in medinas.
2. The national dish of tagine, a dish of meat (can be chicken, lamb or fish) with vegetables (can be chickpeas, carrots, potatoes, etc.) in the recognizable tagine bowl:
3. Here's a cheap and delicious of fried fish with Moroccan salad and fried aubergine (eggplant). Moroccan salad is similar to a Mexican salsa fresca- crushed tomatoes with some onion and cilantro. However, cumin is what makes it Moroccan.
A close-up of Moroccan salad
4. Very very fresh seafood in Essaouira
5. Sheep brain... one of the famous dishes in Jamaa el Fnaa in Marrakesh
6. Mint tea, the national drink (aka Moroccan whiskey)
7. One of my favorite discoveries (after Moroccan salad) was the avocado milkshake
8. The ubiquitous fava bean soup (served with a dollop of olive oil, and paprika and cumin sprinkled on top) and lentil soup
9. Finally, any discussion of Moroccan cuisine with no mention of the bread is incomplete. It's eaten with every meal and every dish. Because Moroccans eat with their hands, the bread is essentially what they use to pick up vegetables and mop of soups.