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  • Cari Mackey

Surprising flavor in the jungles of Panama.


Why Mexican food? Someone once said to me it's because it's easy, right? Since creating our restaurant and having served our guests close to 2 years now, "easy" is what it is definitely not.


As we scroll through photos and reminisce about past travels, we all come across photos of memorable food experiences that immediately transport us back. As simple as a fish taco stand on the dusty streets of Mexico, a waffle cart in Belgium, or a meat pie from a random but literal "hole in the wall" in New Zealand. Yes, we have all burned our tongues on the meat pies of NZ despite our friends warnings. 


Back in my 20's in the springtime, when the ski season was over, a group of us would pool our meager cash, strap our surf boards on top and squeeze into a snow covered vehicle headed south for Baja. Tired of never ending snow storms and ski boots, it was time for surf, hot weather, and col-col Tecates on the beach. 


I think those trips were the beginnings of the inspiration for our restaurant now. Having evolved since the Mayans of 1800 BC, Mexican food has become a diverse combination of Mayan, Aztec, Spanish, French, and Portuguese flavors making it one of the most popular foods in the world. 


With so much culture in one type of cuisine, it is no wonder the sauces have become so complex, delicious, and a definitive element of traditional Mexican dishes. The sauces can consist of a few ingredients like a simple guacamole to a mole which can have over 25 different ingredients!


Mole is like the evolution of Mexican food in a sauce. Since 1800 BC, think of all the cooks in the kitchen with their favorite ingredient that had to be included and it got tossed in the sauce. We're talking the basics: garlic, onions, chiles, and herbs. But then one cook is like "it definitely needs chocolate." The other says "Oh yes, and raisins too!" Then, why not bananas and peanuts? Sure! Toss it in there my friend, let's see what happens.  


With the added time and flexibility of the past months, I have become obsessed with making sauces. Thanks to a great Chef friend of mine who helped me with acquiring amazing ingredients and hard to find chiles, we now have a black mole among others that I am eager to share with you. 


Speaking of which, October 12th, international flights and tourism are resuming here in Panama! Wahoo! We look forward to sharing this magical place and all its tastes with you again. 


Email me with any questions you have about travel to Panama. We are here for you.


Your Friends in Morrillo,

Cari and Ryan Mackey

Owners and Hosts

Morrillo Beach Eco Resort

TURTLE TIP: Have you or anyone you know ever wanted to experience the excitement of releasing baby sea turtles to the ocean, or witness one of these massive mommas laying her eggs on the beach?

Consider one of our Sea Turtle Conservation trips in 2021 where you can learn from a dedicated team of marine biologists and educators.

Can't make the trip but still want to make a difference? Consider a donation to help them buy nesting materials for the turtle nursery. 

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507-6017-0965

Our Business is licensed, insured, and also certified by the Tourism authority of Panama. 

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