Food
One of the highlights of our stay in Cuernavaca is the food. Estella, the school's cook should open her own restaurant. She is really a best kept secret of this experience. Early in the morning she arrives with fresh food: avocados, limes, tomatoes, garlic, onions, peppers, cilantro, and a very fragrant herb named epazolte. The night before she might have peeled and sliced some nopal (cactus) and set it into a marinade. When we arrive for breakfast there is fresh orange juice, and glasses filled with mango, pineapple, or jimaca sticks. Each day she has a special. My favorites have been Chiles relleno (stuffed peppers), milanesa (steaks that have been butterflied and breaded before being quickly grilled "a la plancha"), quesadillas con huitlacoche (a mushroom that grows on corn), and sopa de pollo con verduras (chicken broth with tortillas bits, and squash with rice on the side). No matter what you eat there is ample supply of "pico de gallo" (a garnish with tomatoes, onions, cilantro, onions, lime juice, chili peppers cut into small pieces), chipotle sauce, and warm hand-made corn tortillas. Eating Estalla's food is like tasting the flavor of Mexico. We will all miss it!
-Agnes
One of the highlights of our stay in Cuernavaca is the food. Estella, the school's cook should open her own restaurant. She is really a best kept secret of this experience. Early in the morning she arrives with fresh food: avocados, limes, tomatoes, garlic, onions, peppers, cilantro, and a very fragrant herb named epazolte. The night before she might have peeled and sliced some nopal (cactus) and set it into a marinade. When we arrive for breakfast there is fresh orange juice, and glasses filled with mango, pineapple, or jimaca sticks. Each day she has a special. My favorites have been Chiles relleno (stuffed peppers), milanesa (steaks that have been butterflied and breaded before being quickly grilled "a la plancha"), quesadillas con huitlacoche (a mushroom that grows on corn), and sopa de pollo con verduras (chicken broth with tortillas bits, and squash with rice on the side). No matter what you eat there is ample supply of "pico de gallo" (a garnish with tomatoes, onions, cilantro, onions, lime juice, chili peppers cut into small pieces), chipotle sauce, and warm hand-made corn tortillas. Eating Estalla's food is like tasting the flavor of Mexico. We will all miss it!
-Agnes
Teachers
Throughout our trip, we have had the pleasure to work with several amazing teachers! One of the teachers that many of us have have enjoyed working with is Estefania. As well as being one of our tour guides, she is incredibly helpful and knowledgable as a teacher. Her encouragement of students to speak only Spanish in class, combined with her bubbly personality creates a great learning environment. Another wonderful teacher that many students have had, but all know, is Cesar. His positivity and sense of humor energize students and put smiles on their faces. He is a wonderful teacher, one of our tour guides around Mexico, and a personality that we all love! These two individuals, and the many other great teachers of Cuahnáhuac, have made an impact on all of us and we will remember them for a long time. -Alana and Natasha
Our trip to "Las estacas"---- a beautiful place!
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