Dinner in Marrakech

by Andrew Stein

A juke to the left, and then I perform a spin move around a very aggressive restaurant employee so that I can explore more options before making a decision. And by restaurant, I mean a tent covering a stove alongside several tables, one of which is full of raw ingredients waiting to be cooked. The food is all traditional Moroccan and every restaurant prepares identical dishes with identical prices. That is probably why they all feel the need to tackle prospective customers as they walk near. The first night, after failing to understand the menu, which is written all in French, I stand up and point to vegetables and meats that are laid out on the table instead of guessing what each might be called on the menu. The food comes out hot and as soon as its ready. Adam and I eat like this for two nights, and over those nights I try the couscous with chicken, meat skewers, peppers, mushrooms, and potatoes, all of which are delicious. And after dinner, we wash down the meal with a glass of sweet mint tea before settling our very reasonable bill.

Dinner in Marrakesh

That all said, my favorite Moroccan dish is Tagine, which are slow cooked so that the meat, either chicken or beef, comes right off the bone and melts in my mouth. Unfortunately, the dish is very hot, so when it’s close to 100 degrees outside, a hot meal becomes slightly less appetizing.