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May 22, 2008

Vampiro at El Trapiche - Fun With Beets and Celery


I've already pointed to this pic at Emaya's blog, but I wanted to share it again for a different reason: the vampiro, shown above (the drink in the glass, not the woman at the table) at El Trapiche in Mérida, MX.

At El Trapiche, the vampiro is a straight-up juice made from freshly pressed oranges, carrots, beets, and celery. No sugar, ice, or alcohol -- just health and yumminess.  Drink one and you won't need your daily vitamin.

I'm not sure what proportions go into the mix.  On its best days (for me) the beetiness was noticeable but not dominant (i.e., you got the flavor but not the mouthfeel) and there was just enough celery to add some green sharpness, spiciness and "breadth" to the flavor.* 

As served, the vampiro was always too rich for me, so I'd order a bottle of sparkling mineral water and a glass for cutting each vampiro in two, which is why the bit of vampiro pictured above is a bright red instead of its naturally deep blood red.**

A few more things about El Trapiche.  First: the staff are nice and will take you dancing.  Second: do you notice how the chair in the foreground is opened out from the table just a little?  That's a nice touch at many Mexican restaurants: the chairs are all angled out as if to say, "please, have a seat."  Lastly: you can see the street view over here at Flickr.  The two women pictured are standing on the sidewalk just outside where Emaya was sitting. 


*OK, so you describe what celery tastes like.  I dare you.  I love celery in almost anything but I can't stand celery soda.

**blood red.  Thus the name "vampiro."  I didn't catch on until I'd had two or three.  As much as I like words and languages, I'm slow at noticing some things.  Didn't realize until reading Xta's blog four years ago that "Colorado" was named after "colored" in Spanish.  Didn't realize until my dad mentioned it that "Sanka" was derived from the French "sans caféine".  Didn't notice that the Singapore/Malaysian restaurant wasn't pronounced "MARE-lee-on" but was rather "Mer-lion" as in "sea lion" as in the mascot of Singapore.  Of course I sometimes go the other way.  At a steakhouse in ~1981, I thought "Dieter's delight" was some German dish, probably with bratwurst, instead of the low-calorie cottage cheese and lettuce thing that ended up on my plate.

12:14 AM in Food, Mexico, Recipes, Traveling | Permalink


I think "green sharpness" makes a fine description. Gorgeous photo! And I love the idea of the chairs. I'm going to start doing that at home.

Posted by: Valerie | May 22, 2008 10:12:56 AM

On celery, our tastes diverge. I HATE CELERY! Mostly, the texture. Because like you, I cannot describe its taste.

Posted by: Lisa | May 22, 2008 10:31:26 AM

dayum! that juice sounds fabulous!

colorado can mean either colored or "colored red" sometimes, depending on the circumstance...

..Amarillo..as in texas, means Yellow...Florida, means Flowered...Nevada, something akin to "Snowy"

Posted by: TSQ75 | May 22, 2008 1:37:53 PM

Florida, means Flowered...Nevada, something akin to "Snowy"

Jeepers! More suprises!!! At least I knew what "Vermont" comes from. (And where pencils come from. Pennsylvania, don't you know, heh. Reminds me to point to my old post on States in Song:



Posted by: Phil | May 22, 2008 1:41:06 PM

When I do that with the chairs at home, I stub my toes, and then feel most unwelcome at the table. :P
Celery isn't so much a taste as it is a woody-bitter feeling in the nose. Or maybe I'm thinking of just the celery seeds. Hmm. Yes, "green sharpness" and "breadth of flavor" must suffice.

Posted by: Aimee | May 22, 2008 6:40:52 PM

Colorado -- I just found out from Joseph Keenan that "this word always means "reddish" or "red-colored," as in a blushing face or a silt-laden river (Colorado River)."

Joseph Keenan wrote one of my favorite books ever, Breaking out of Beginner's Spanish, which I excerpted back here:


Posted by: Phil | Jul 11, 2008 3:57:17 PM