AT A MEXICAN HOTEL.

Alexandra Herald and Central Otago Gazette, Issue 357, 12 March 1903, Page 6

AT A MEXICAN HOTEL.

I obi •< *k* Tsfele Delleaclfl* Tkat At* lerred at the S»tm*l Heals. The dining-room is scrupulously clean, and the mozoe are in attendance in their spotles* whit* blouses (which resemble our ehirt waist*, with the gathering string let out at the bottom), the corners tied in a hard knot in front below the waist, says a writer in the International Magazine. The first meal of the day is called desayuno, and consist* usually of different kinds of bread, some very fancy and sweet, with coffee or chocolate, also xruit and eggs, if you desire them. After a Tery slow canter about the country on the back of a burro, through banana gropes, to sugar plantations, etc., you return promptly at 12 o'clock, ready for your dinner (comida). This is a full course meal, beginning with soup and rice. All the dishes are aoTeland are generally liked. Some of them are rather hot, but after a few meals you find that your taste for chile con carne has become cultivated, and you enjoy the piquancy of the delicacies set before you. I hare learned to be rery fond of the Mexican's favorites, such as chiles stuffed with cheese and roasted; Tery delicious combination of peas, pineapple and banana boiled together; meats dressed with chile; saFad of the alligator pear (butter fruit); onions, tomato and chile, and the standby of all Mexicans, tortillas (com cakes) and frijoles (beans). These last are-always served after the meat courses. Then we have the dulces (preserved fruits) and coffee. The cena (supper) at seven is of the, same number of courses as the dinner and very much like it.