sewage. tangier before anything else is essentially a port city, with all the things that traditionally come with port cities. it s situated at the choke point between the atlantic ocean and the mediterranean sea. the moroccan coast is a rich fishing ground, and a lot of people make their living from the sea. on shore the use a method called senhal fishing, where weighted nets basically drag fish across the bottom of the sea. some of that fish, the good stuff anyway, ends up here. restaurant populairye or pop eyes. the place has a lot of names. but locals and ex pats have been coming here for years say it has some of the best cuisine in town. the owner and head chef is from the nearby riff mountains.
special about this place. burroughs described the native quarter of tangier as a maze of sunless twisting streets filled with blind alleys. its smell was particularly notable to him, including a mix of hashish, seared meat, and sewage. tangier, before anything else, is essentially a port city, with all the things that traditionally come with port cities. it s situated at the choke point between the atlantic ocean and the mediterranean sea. the moroccan coast is a rich fishing ground, and a lot of people make their living from the sea. onshore they use a method called sentul fishing, where weighted nets basically drag fish across the bottom of the sea. some of that fish, the good stuff anyway, ends up here.
tangier, before anything else, is essentially a port city, with all the things that traditionally come with port cities. it s situated at the choke point between the atlantic ocean and the mediterranean sea. the moroccan coast is a rich fishing ground and a lot of people make their living from the sea. onshore they use a method called sentul fishing, where weighted nets basically drag fish across the bottom of the sea. some of that fish, the good stuff, anyway, ends up here. the saveur de poisson, or restaurant populare or popeye s. the place has a lot of names, but locals and ex-pats alike who have been coming here for years say it has some of the best tagine in town. the owner and head chef is from
is essentially a port city, with all the things that traditionally come with port cities. it s situated at the choke point between the atlantic ocean and the mediterranean sea. the moroccan coast is a rich fishing ground and a lot of people make their living from the sea. onshore they use a method called sentul fishing, where weighted nets basically drag fish across the bottom of the sea. some of that fish, the good stuff, anyway, ends up here. the saveur de poisson, or restaurant populare or popeye s. the place has a lot of names, but locals and ex-pats alike who have been coming here for years say it has some of the best tagine in town. the chef and owner sources a lot of his stuff and produce and the greens in the mountains. and he s real proud of them.
but here i feel okay. i feel very, very happy here. there is indeed something special about this place. burroughs described the native quarter of tangier as a maze of sunless twisting streets filled with blind alleys. its smell was particularly notable to him, including a mix of hashish, seared meat and sewage. tangier, before anything else, is essentially a port city, with all the things that traditionally come with port cities. it s situated at the choke point between the atlantic ocean and the mediterranean sea. the moroccan coast is a rich fishing ground and a lot of people make their living from the sea. onshore they use a method called sentul fishing, where weighted nets basically drag fish across the bottom of the sea. some of that fish, the good stuff, anyway, ends up here. the saveur de poisson, or restaurant populare or popeye s. the place has a lot of names, but locals and ex-pats alike who have been coming here for years say it has some of the best