Viva Mexico!

Coming at you live from Mexico! I was going to rub it in with stories of perfect hot dry weather, long stretches of uninhabited beaches, fresh seafood, long naps and no stress, but why bother… no need to take you on a magic carpet ride..hehe. I’m a little zapped from surfing in the warm water so I’m turning over the keyboard to our comrade  Cathy Curtis. Cathy, take us away! SteveO, HOG

When Molly and Stephen invited me and my husband Rob to share a house in Todo Santos, Mexico we jumped at the chance. For one, we desperately needed some sun and R&R but just as importantly we knew we would have a lot of laughs and eat a lot of delicious, well prepared food! We have not been disappointed. This morning Rob nudged me to go for a walk on the endless, white sand beach (a few steps away from our front door) to watch the sun go up. We ended up on a mile long walk, stopping to do yoga salutations as the sun rose over the mountains. On the way back we found a lone fallen coconut, plucked a papaya right from the tree, and spied some pomegranates and added those to the mix. After Rob expertly broke open the coconut, we fried it up with a bit of sea salt –yum, simple and delicious. Stephen scrambled up some farm fresh eggs, which we ate with leftover rice and beans and garnished with salsa, cilantro and queso fresco.

The first night Molly and Stephen greeted us with margaritas made with fresh-squeezed orange juice. (you buy the oranges from locals parked on the side of the road 10 kilos at a time for$10) lots of fresh lime juice and 100% agave Tequila. Then Stephen prepared a Mexican “smorgasboard” of slow-grilled chicken seasoned generously with Mexican oregano; rice with achiote and lard; grilled onions, poblano and habenero chiles, salted radishes, refried beans, and tortillas (bought in 1 kilo packages at the local super mercado). Ever the innovative chef, the next night, Stephen re-positioned the chicken in a delicious posole served with sides of radishes, green onions, cilantro, shredded iceberg lettuce, limes and tortillas. Tasty and satisfying especially paired with cold, light and crisp Mexican beers. Well, I guess that’s all. I’m just thrilled to be in a place where time has come to a grinding halt; where a deep breath of fresh salt are and fresh fruit is all you need.

This entry was posted on Wednesday, January 27th, 2010 at 11:57 am and is filed under Food Experiences, Tips and Advice , agave, cathy curtis, cooking parties, hands on gourmet, papaya, pomegranate, stephen gibbs, tequila. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.