When in Rome, eating Romas doesn't take much effort. Eating south of the border has its advantages. The fruit grows on trees, the fish swim in the sea, the cows munch on grass.
Camping on the beach, we ate pretty well.
At the fishing village we ate fish. The trick is to not eat too much of it. Over time we tried to have fewer dishes on the table, less overall food, and more vegetative dishes.
On the beach we potlucked. This works itself out, leading to chili, salsa, pineapple, and other real food items. Spicy rice with carrots was well received.
My personal chef figured out how to make bread on a propane stove burner. And pineapple upside down cake. And other fine dishes. Who needs a house kitchen?
When we dined out, it was at taco stands. Our favorite would put out guacamole, salsa, cucumber, radish, cilantro, onion, more salsa, cabbage, chips, etc. With that on the table, why have more than one? Just an extra tortilla will do.
Back in the over-portioned US of A we've had to resort to meal skipping.
