A week of Antigua
|The famous arch, a must for photos of Antigua|
|Making chocolate powder. Everyone agreed, I am terrible at it.|
The weather here is perfect: 75/24 degrees, every day, cloudy or sunny, and it has yet to rain. You can wear open-toed shoes with a button-down sweater and be entirely comfortable. They call Guatemala the “land of the eternal spring”. To me, this is what the temperature in heaven must be like.
We have bought an exprimador (squeezer) for lemons and a separate one for garlic. Our fridge is filled with local favorites: limas (limes), cebollas (onions), ajo (garlic), queso fresco (fresh cheese), the local favorite beer Gallo, and fruits whose English names mean nothing to me: loquats (in Spanish nispero), a type of fruit like a sourer apricot and sapodilla (zapota in Spanish) a fruit that strangely enough tastes like pumpkin pie.
|These market fruits I know. Most I do not.|
We are locals to the extent that light-skinned, debutante Spanish speakers can be. But for the price we are paying for our apartment, or for pretty much anything we buy at the markets and restaurants, we are definitely not locals. Nor are we expats. As is our MO, we are tourists, but ones who like to live in the countries we visit.
As a plain tourist though, it is easy to see why Antigua’s popularity is growing. La Antigua Guatemala is certainly charming.