It has been fascinating to travel from Spain/Portugal to Morocco, and to see how these two regions have been intertwined for centuries. (I hesitate to use the word “countries”–that term was not even in existence at the time these cultures began their association).
The Iberian Peninsula, for its part, boasts astonishing examples of Moorish architecture. The Alhambra in Granada. The Alcazar Real in Seville. The palace of Sintra near Lisbon. The list goes on and on.
And Morocco is similar. The city of Fes, for example, was divided into a neighborhood called the “Andalusha,” which is across the river from the rival neighborhood (whose name escapes me).
But there is one striking difference between Iberia and Morocco that people like me just cannot overlook: In Morocco, there is no pork anywhere, nor any live pigs, and you certainly cannot find a thing to eat that has any sort of ham or other pork in it. But in Spain, you cannot find a single thing to eat that does not have ham in it. In fact, we nearly bought a bag of Ruffles potato chips that were jamon flavor. Seriously.
I guess some customs and traditions are too essential for the melting pot to blend together.