
We started our day at the market which was the cleanest market I’ve ever been to.

Even the fish heads were stylish.

Next up was churros.


The churro maker was super psyched for me to take photos of the process. I could do an entire post on his process. Including the free sample.

It was good we were full of fried dough before the sherry tasting. The walk to the bodega helped us work off the calories.

This was going into the tasting.

Our tour was in Spanish although our guide was able to explain in English when I got lost.

There was a complicated explanation in how they move the sherry from the top to the middle to the bottom barrels.

And then we started the tasting and tapas.

We were a bit loopy after.

After a siesta we made dinner. In Panama this was our favorite thing to do together, cook. Also drink, dance, and sing.
Rolf and I prepared the first course.

Jeff and Samuel made the 2nd course.

And then we had a cheese tasting.

Samuel has been making a parmesan like cheese in Venezuela. He makes it with fresh milk from cows that eat on his farm in Mérida Venezuela and cave ages it for 6 months at his mountain home.

It is amazing. I could have eaten the entire block. His Instagram site is @qyagrumo
Here is Samuel’s explanation of his cheese.
For me, YAGRUMO: The soul of the Italian Alps born in the Venezuelan Andes. A guard cheese, matured at 2,400 meters high, where the cold of the mountain and the weather dictate its character. 100% Bio, without chemicals, only milk, height and patience. Much more than a parmesan: it is the ultimate expression of our soil.



































































































