World Expeditions
 &
Explorers

Adventure and Epicure

CASKE 2000 is a challenging three year odyssey, that will take us to the most remote regions of Central America but that doesn't mean we won't eat well. Luke is a Chef!

In Outdoor Cooking he creates new and surprisingly simple camping cuisine that will fill your next trip with savory memories. His packing suggestions for your mess kit will lighten your load and enlighten your palate. He shares his best recipes with you.    

When in town he switches to the role of gourmand and sleuth. Join him as he unwraps some of the best kept culinary secrets of Central America for your delight and curiosity in the Regional Dishes.

Photo by Jean-Philippe Soule

OUTDOOR COOKING--making the most with the least and roughing it in style

Outfitting your camp kitchen

My recipes from Baja

• cookbaja.htm#Beach Burritos Pescado

• Beach Burritos Pescado Mark II

• Tresor del Mar Mojo de Ajo a la San Juanico Cove

• Scallops in Garlic and Herb White Sauce

My recipes from Belize

• Spinach Linguine with Garlic-Chile-Rum Cream Sauce

• Coconut Chile Rice

• Coco-Chile-Ginger-Lime Chutney on Grilled Grouper

• Ultimate "Out on the Cayes" Conch Ceviche

My recipes from Honduras

• Herb Tortilla Pan Bread

• Campers Orange-Coconut Cake

• Sopa de Milagros Sencillos

REGIONAL CUISINE

Mayan Specialties

• Valentina Cho's Caldo Kash (Mayan Chicken Soup)

• The Original Mayan Corn Tortilla

• Escabeche Hot and Sour Chicken Soup

• Heart of Palm Burritos

• Roast Garlic and Cilantro Heart of Palm Spread

Honduran Specialties

• Garifuna Backyard Oven Allspice Cinnamon Buns

• Fish Dumplings in Coconut Achiote Soup

• Sopa De Caracol

• Bay Island Mango Glazed Chicken

• Utilan Green Curry Prawns

• Yucca Pie

• “Pescado Frito con Tajadas”: Honduran Fish and Chips

• Stewed Chicken in Coconut Milk