Carne Asada

Posted on April 28, 2020 by Chatty Kathy

Missing Mexico right about now, so these Carne Asada tacos were just perfect!

Carne Asada is one of those quintessential Mexican dishes …. pretty simple really, meat and a tortilla shell. Make it exceptional by adding pickled onions and a fresh pico de gallo, and I promise – everything will look bright and cheerful!

Ingredients

2 limes juiced
4 cloves garlic crushed
1/2 cup orange juice
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1 jalapeno minced
2 tablespoons white vinegar
2 pounds flank or skirt steak

Instructions

In a large resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

We love to serve this with fresh, homemade flour tortillas (my flour tortilla game is way stronger than my corn tortilla game ….. so far)

You won’t believe it, but the rib eye steak was on sale, not the flank …. so that is what I used. It was incredible. All the citrus shows up in the marinade, and you can still taste it in the grilled steak, but it doesn’t overpower the meat.

Grilled to perfection, moist and juicy inside – this steak is the best bite. Just hope some gets to the table for the tortillas.

Just look at how moist that steak looks. Yum.

Place it all out on the table, and let the family make their own plates. Smiles all around!

The “stay at home chef” adapted this recipe from one of my favourite chefs – Rick Bayless. This is so easy to do at home and gives you the flavour you might expect from sitting in a Mexican cantina ….. not only that, it is easy!

Lamb Barbacoa

Posted on April 11, 2020 by Chatty Kathy

Pretty simply delicious. Feels just like you are at a roadside stand or a local Mercado in Mexico. Serve with a salad and dinner is ready.

I wasn’t really sure what I wanted to do with the pack of frozen lamb stew meat in my freezer …… This turned out to be perfect! It helps that whenever we come home from Mexico we bring dried peppers so I always have a good stock on hand. The only thing I didn’t have, in fact, was the agave leaf, or banana leaf. I’m sure it will add another dimension of flavour when I try that, but honestly this was just fantastic without.

FOR THE LAMB

12-inch chunk of an agave leaf (penca de maguey) or 1 large banana leaf, optional
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder (you could also use beef or pork – marinade works with either)
1 12-ounce bottle of beer (optional but I love this!)
Salt

FOR THE MARINADE

2 dried guajillo chiles, stemmed, seeded and torn into large pieces
2 dried ancho chiles, stemmed, seeded and torn into large pieces
3 garlic cloves, peeled and roughly chopped
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 teaspoon salt
1 canned chipotle in adobo sauce
1/4 teaspoon ground cinnamon, preferably Mexican canela
1/2 teaspoon dried Mexican oregano

FOR SERVING

Your favorite hot sauce or salsa
A little chopped white onion or pickled red onions
A handful of cilantro leaves

This recipe came from Rick Bayless, and I have copied it here exactly as he posted it, but I’ve added my changes in the bold Italic font.

Roast the agave leaf being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces. We are in the midst of Covid-19 pandemic, so I wasn’t about to run out to the store and try to buy agave leaf or banana leaf (the closest we can get to either of these is frozen banana leaf). I just left this part out.

In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Fit the insert into the machine or transfer the meat to the slow cooker.

Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat and pour the beer over the top, if you are using them. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.). I put the seasonings and the torn chile peppers into the blender along with hot water, and allowed it to sit for about 20 minutes before blending. This allowed the peppers to soften nicely and they blended up very smoothly.

Given that we are just “at home” these days, I didn’t use the slow cooker, but browned the meat well before adding it to a heavy cast iron dutch oven, covering with the marinade and slowly roasting at 275 for about 3 hours. Honestly, I prefer this method most of the time anyway as it allows for the sauce to be richer.

Just look at how rich that sauce is …. I don’t find the same result in a slow cooker.

When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion and cilantro. Grab some tortillas, if you like, and you’re ready to make some delicious tacos.

Needless to say, it isn’t necessary to make your own tortillas, but I love doing it. I’m still struggling with getting my corn tortillas worthy of being a Mexican Abuela, but my flour tortilla game is strong!! On Saturday mornings at one of our favourite mercados in Mexico City we have found the absolute B E S T pork carnitas. This is the only spot we’ve ever seen this done, but they are making their tortillas loaded with herbs, so I tried that today. Pretty successful, if I do say so myself. I just kept adding herbs until it looked and smelled about right.

Most people come home from Mexico with decor, or tequila …… we bring home tortilla baskets, dried chile peppers and mezcal to make barbecue sauce.

Mexico City bites

Posted on January 14, 2019 by Chatty Kathy

We arrive in Mexico City late, and won’t even be there for 24 hours before flying out to Tuxtla ….. this presents a real dilemma for us, requiring us to narrow down the places we eat. We’ve eaten our way through CDMX more than a few times, and on a restricted time frame, but this will be the shortest eating walking, walking in order to eat stop. EEK. I’m already dreaming of the places to quickly stop for a bite.

Churros are a natural start for us! This place, El Morro, is one of the oldest Churreria spots in the city, and they are delicious. It is usually easy to get a table early in the day, but you should see the lineups late afternoon and into the night!

Next head to a mercado – the food is always amazing in the markets, and once we’ve had our coffee and churro it is time for a savoury bite ….. how about carnitas? These tacos are mouth watering pork goodness.

Every bit of the pork is waiting to be chopped up and served in a taco. We loved the tortillas they made at this stand, they have fresh herbs in the tortilla masa and added so much flavour.

No shortage of amazing toppings for your taco.

It’s hard to only eat a couple of tacos at this place, but so many more steps and bites to come …

Time to lighten things up a bit …. how about some fruit? These cups of fruit and vegetables are available everywhere and bursting with freshness.

Look for these vendors on the streets – you can choose whatever you want in your cup!

Don’t miss the mango!

How about a little ceviche next? So refreshing and absolutely delicious.

When you walk this much, your little 5 year old legs need a boost from big sister …..

La Docena – our favourite oyster bar. These blue crab tostada’s with habanero foam are the bomb! Served with a crisp white from the Baja region its a perfect bite.

Crunchy oyster croutons served with fresh greens and creamy avocado – love this salad.

Save room for dessert – these pastries are a great way to finish off a day.

Less than a day to eat, so many bites waiting …… we will get off that plane with an appetite and start walking!

Korean Bibimbap

Posted on May 2, 2018 by Chatty Kathy

Quick disclaimer here …. this is unapologetically inauthentic! At Fat Boy Moves in Mexico City we ate Bibimbap a couple of times and this is my version of trying to replicate that in my own kitchen, minus of course the stone bowl to serve it in….

What’s missing you say? Any authentic Bibimbap will have a soft egg on top!

In terms of recipes, this is more of a guideline. I’m sure you can find lots of real, true Korean Bibimbap recipes out there, but for my own preferences, in my kitchen, this was pretty delicious. I think it is key to have either a cast iron frying pan or a stainless steel pan to get the rice nice and crusty.

First, make a sauce:

1/4 cup soya sauce
2 tbsp roasted sesame oil
1 tbsp chile garlic sauce
1 tbsp gojuchang

Taste the sauce, I can’t say that enough, make sure it is delicious …. each of those components will be slightly different by brand so hit a balance you like.

Second, make pickled cucumbers:

cut about a 4 inch piece of cucumber in half, lengthwise
scoops out seeds and slice very thinly

Put cucumbers in a bowl, and sprinkle with 1/2 tsp each of salt and sugar. Sprinkle with 2 tbsp rice vinegar and mix well. Set aside.

To assemble you will need:

cooked rice
protein (if you like, easy to just make it vegetarian also)
stir fried veg
pickled cucumbers
sesame seeds
cilantro
slivered chives

Thinly sliver nori sheet and toast until crispy

If you are using a protein, cover your steak, chicken or prawns with a light bit of gojuchang and allow to marinade for an hour. Grill, and once rested, slice into bite size pieces.

Prepare the vegetables you are going to use, today I used coloured sweet peppers, onions, snow peas, bok choy and cabbage.

Heat fry pan until very hot, add neutral oil and sauce some ginger and garlic. Add in vegetables and stir fry just until tender. Set aside.

Reheat the pan, barely cover the bottom with sesame oil and then cover the bottom with the rice. Allow to sit undisturbed until the rice is heated through and the bottom develops a nice golden brown crust.

Centre your cooked vegetables on the rice, scatter the protein around the edge and garnish with the pickled cucumber, toasted nori and sesame seeds. Drizzle over the prepared sauce and enjoy!

KFC – Korean Fried Cauliflower

Posted on March 24, 2018 by Chatty Kathy

Slightly spicy, slightly sticky and a world of deliciousness. Welcome to KFC.

I can tell you right now, this is worthy of the time investment. Hayley had mentioned this dish to me years ago, when she and Andrea had it in Vancouver. I was intrigued at that point, and tried it in a few restaurants, without feeling the love. (at least not the love Andrea and Hayley expressed) We finally did experience that, in Mexico City of all places! Fat Boy Moves is the name of a Korean restaurant there, and it had such amazing reviews we had to try it out. We went twice. This cauliflower is the one item that makes Grant say he could be vegetarian … me too. Once we got home I went on the search. There are lots of recipes out there, but none of them had the steps or the ingredients I thought it would take to get that taste experience you just can’t get enough of. Finally, with a recipe sourced out of “Carbon Bar” (restaurant in Toronto) I think I’ve nailed it. The sauce makes more than you will need, so just enjoy that, and use it on whatever you feel like.

(sidebar here …. I have no idea if this is authentically Korean, but we had it in a Korean restaurant, so I’m calling it Korean!)

1 head cauliflower

green onions (for garnish)

BUTTERMILK MIXTURE

2 cups buttermilk
1/8 tsp cayenne pepper
1/8 tsp ground nutmeg
2 sprigs finely chopped fresh thyme leaves

FLOUR MIXTURE

2 cups all purpose flour
1 tbsp black pepper
1/2 tbsp kosher salt
1/2 tbsp baking powder

KFC SAUCE

1 cup gochujang (Korean fermented chili paste)
3/4 cup rice vinegar
1/2 cup brown sugar
1/3 cup soy sauce (I use reduced sodium)
1/4 cup water
1/4 cup mirin (Japanese cooking wine)
1/4 cup vegetable oil
1 tsp garlic powder
1/2 tsp onion powder

Bring a pot of water to a boil, salt it and add cauliflower florets. Cook for only 1 minute, then shock in ice water bath and allow to drain completely.

To make the KFC sauce, combine all ingredients in heavy bottom saucepan and stir until it comes to a boil. Reduce heat and continue to stir occasionally until it reduces slightly and becomes somewhat like a syrup. (Should take about 15 min) Remove from heat and allow to cool to room temperature. This keeps well in the fridge for 10-14 days in a covered container.

Whisk buttermilk with cayenne pepper, nutmeg and thyme. Refrigerate for at least an hour or up to 4 days to allow seasonings to permeate buttermilk.

Whisk flour and dry ingredients together.

If you have a deep fryer, set it to 350, if not use a heavy bottom, deep saucepan and about 8 cups of vegetable oil for frying. If you don’t have a thermometer, stick a chopstick into the oil … if little bubbles form around the chopstick you are ready to go!

Put your buttermilk mixture, and your flour mixture into separate large bowls.

Toss handfuls of florets into flour mixture and shake off excess flour. Using a slotted spoon, dip cauliflower into buttermilk and again, let excess drip off. Roll wet cauliflower back in flour mixture again, to coat. Place on plate. Repeat until all florets have been coated.

In small batches, carefully place florets in hot oil. Do not overcrowd your pot or the temperature will drop and the florets will stick together. You don’t want either to happen! Fry until golden brown, about 3-4 minutes. Remove with slotted spoon to a paper towel line plate.

In large bowl toss fried cauliflower with about 3/4 cup of the KFC sauce until each is covered lightly and evenly. Garnish with the green onions and serve immediately.

Prepare to be licking your fingers, looking for more, and already planning the next time you’ll make it.

Sadly, this is what my kitchen looked like by the time I finished. Was it worth it? You bet, a thousand times yes, and I’ll be doing it again soon. (and, I have no idea why the reflection out the window looks more like an apartment building and not like the tomato field it is …..)

Tacos al Pastor (at home!)

Posted on August 17, 2017 by Chatty Kathy

I was able to find a recipe from Rick Bayless, Frontera Grill, and when you get a great recipe like this one, don’t mess with it! I’ve tried to make tacos mimicking the tacos al pastor from Mexico before, but without that upright spit to grill it all on, it is very difficult to achieve. We found this to be the closest thing I could do at home.

Serve it with Mexican Pickled Vegetables, Pickled Red Onions and it is a real hit.

Pickled Vegetables

Pickled Red Onions

INGREDIENTS

A 3 1/2ounce packageachiote paste
3canned chipotle chile en adobo, plus 4 tablespoons of the canning sauce
1/4cup vegetable or olive oil, plus a little more for the onion and pineapple
1 1/2pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
1medium red onion, sliced 1/4- inch thick
Salt
1/4of a medium pineapple, sliced 1/4-inch-thick rounds
20 warm corn tortillas
About 1 1/2cups raw tomatillo salsa

If you have a great butcher, have him slice the meat super fine – you’ll be thankful!

INSTRUCTIONS

In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.

Marinate for at least an hour, but I did this overnight. The flavour gets right through the meat.

Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place. Or, heat one side of a gas grill to high. Brush both sides of the onions slices with oil and sprinkle with salt. Lay in a single layer on the hot side of the grill. When richly browned, usually just about a minute, flip and brown the other side; move to the cool side of the grill to finish softening to grilled-onion sweetness. Oil and grill the pineapple in the same way. Finally, in batches, grill the meat: it’ll take about a minute per side as well. As the meat is done, transfer it to a cutting board and chop it up (between 1/4- and 1/2-inch pieces). Scoop into a skillet and set over the grill to keep the meat warm. Chop the onion and pineapple into small pieces as well, add them to the skillet and toss everything together. Taste and season with salt, usually about 1/2 teaspoon. Serve with the tortillas and salsa for your guests to make soft tacos.

Pickled Mexican Vegetables

Posted on August 16, 2017 by Chatty Kathy

Pickled Veg

I don’t know if any dinner featuring the tastes of Mexico would be complete without this dish … in Mexico it is often found sitting on tables just waiting for you to nibble.

This keeps for weeks in your fridge and is a great accompaniment to sandwiches or burgers and always perfect for tacos.

Like many pickled recipes, this is just a guide. Use whatever vegetables are fresh and ready at hand. Today’s version included garden fresh cauliflower, zucchini, green & yellow beans, carrots and sweet Walla Walla onions. Prepare vegetables in bite size portions, i.e., cauliflower florets, wedges of zucchini, carrots sliced on diagonal … you get the idea. I like to prepare everything ahead of time, and have them ready on the cutting board so I can see the colours and shapes together to make sure it is a pretty picture. (yep, I’m that weirdo) If you like a bit of spicy kick, slice up a jalapeño or two as well.

Start by heating up some good olive oil, (a generous portion – more than you would normally use to sauce) sauté onions until soft. Add garlic, carrot, and any veg you think might take a while to soften. You are only looking for crisp tender as your finished product, not soft and overcooked veg.

Add:

2 1/2 cups white vinegar

1 tbsp salt

1 tsp cumin seeds

1 tsp peppercorns

1 tbsp dried mexican oregano

4 bay leaves

Simmer just until heated through and remove from heat. Store in glass jar (or non reactive container) in the fridge for weeks!

Chicken Flautas with Tomatillo Sauce

Posted on July 16, 2017 by Chatty Kathy

You never know where you will find a mouth watering bite in Mexico City. These chicken flautas, crispy and crunchy on the outside with tender tasty chicken inside, were served out of a spotlessly clean corner of a car wash!!

Flautas 4

Keep it simple, just the way it should be. Using cooked, shredded chicken put a small amount on a tortilla and roll it up. Secure with a toothpick – don’t skip this step otherwise the moment you put it into the hot oil it will want to unravel.

Flautas 1

Cook in heated oil (350 degrees) turning gently, just until the tortilla is browned & crispy. Do not overcrowd the pan or the temperature will drop. As they are finished, set aside in a warm oven until you are finished.

Flautas 2

Garnish with slivered lettuce, and serve with mexican crema, alongside a dish of tomatillo sauce.

(I made my tomatillo sauce by heating the tomatillo sauce and adding enough chicken broth to make a light consistency) Check for seasoning and add salt and pepper if needed.

…….an easy cheat on the crema is to add a bit of lime juice to sour cream….

Barbacoa por la desayuna .. .. ?? Si! si! More on Mexico City!

Posted on January 18, 2015 by Chatty Kathy

Barbacoa por la desayuna?? Si … Si!!

Our flight to Mexico City was a bit bumpier than usual, but nothing too bad. Arriving at Hotel Puebla around midnight we settled in to a familiar neighbourhood – Roma Norte.

In the morning we were up and on the streets before Mexico City (DF) really came alive. In Grant’s usual fashion we were walking to breakfast about 5 blocks away …. Really I am not sure how many increments of those 5 blocks we walked … maybe 45 minutes? We found El Hidalguense Barbacoa … .this place is only open on the weekends, Friday through Sunday, and usually sells out by noon to 2 ish.

Barbacoa La Higuedense – this lamb pit roasted all night resting on maguey leaves – mouth waveringly tender and delicious.

The only thing on the menu is barbecued lamb and its accompaniments. Many of them ….
The lamb is butchered and put into a pit to roast and steam on top of maguey leaves (the plant that produces mescal or tequila). The entire lamb is put into this, along with seasonings. There is no testing for seasoning through the cooking process, once it is sealed up with the ingredients and covered with yet more maguey leaves the pit is sealed and the lamb allowed to barbecue roast overnight. In the early hours of the morning the lamb is removed from the pit, juices are poured off to create the soup, and the lamb pieces (included the stomach) removed to another maguey leaf lined wooden crate to keep warm. This is then sold in the restaurant along with all the accompaniments, or sold by the kg to go. This place is busy! With good reason too, the lamb was delicious, and those blue corn tortillas so perfect for serving.

el Hidalguense lamb barbacoa (incorrectly spelled on previous photo!)

Our appetites are not used to such a meat fest early in the morning though so we were not really able to do it justice in the form of eating a lot of it, but what we did eat we thought was fantastic. The broth of that soup was unbelievable.

We set out to walk it off and we found a new market – Roma Norte Mercado Organico. This place takes the usual Mexican Mercado to another whole level. What a beautiful building! Such tiny little spots sell a variety of amazing food and beverages. In this market we finally found the sea salt from Cuyutlan that we had walked blocks in search of on our last trip here … Wilson wanted that blog called “Salt of the Earth” ….

Just 1 shot of the magnificent interior of the newest market, in Roma Norte – Mexico City. Amazing food.

Grant had read about the Mercado, and about the amazing Portuguese tart sold there … naturally we had to try it – yes breakfast dessert following barbecue … I’m still dreaming of the delicious crispy flakiness of the pastry combined with the luscious cream filling.

Exterior of Carlos Slim Gallery (dedicated to his wife), like a shimmering mirror.

Next was a taxi to a swanky neighbourhood – Polanco. Definitely easy to tell just how swanky by the size of the Saks 5th Ave store ….. Our destination was an art museum built by an individual that was once the wealthiest man in the world – the owner of Telcel, Carlos Slim. Hard to even describe this building, looking like a mirror of unusual proportions … inside is an even harder to describe art gallery – totally round interior in white with wooden floors.

Interior – the entire upper floor filled with the most incredible sculptors work.

The first painting to greet us was a Van Gogh! In order to ascend the building, you walk up a sloped ramp along the outside perimeter. Not only are the walls sloping towards you (stay away from the outside edge or you’ll bonk your head) the floors have a slight slope as well. Totally disconcerting, and yes – a little vertiginous. The art housed in the gallery is just beyond belief – Salvador Dali, Monet, Renoir, and Rodin and on and on and on.

Renoir landscapes

One of the many Salvador Dali pieces “Alice in Wonderland”

Italian sculptor – B. Lombardi created this phenomenal lady with a veil

It is just wonderful that all this artwork is free to view, and not only that – not behind any type of glass or protective barrier aside from a few of the sculptures that are just to delicate to risk. Alongside all this prestigious artwork is an entire floor dedicated to Sophia Loren – her clothing worn in movies, as well as clothing worn on a daily basis. Again – none of this behind any type of barrier. The Oscar however was in a glass case.

One of the many Sophia Loren outfits from her movies.

Lunch was street tacos – pretty much guaranteed to be fabulous in Mexico – and for the grand prize of less than $5.00 we enjoyed shrimp, pork, and chicken tacos with some nice cold water. Served up in a jiffy you – feeling somewhat like you were at Subway – you chose your own toppings for the owner/chef to heap on.

Tacos la Hola – another favourite taco joint on the streets of Mexico city.

Salsas and lime available for your own final seasoning and the whole thing was mouth watering, finger licking good. On our way back to Hotel Puebla we stopped at La Ceverceria for a drink – Grant got a cerveca and I got a gin – you should have seen Grant’s eyes pop at the amount of gin he watched the bartender free hand pour in – I was hardly able to get much soda water in there!

Siesta time for a bit – so nice to stretch out after walking a number of 5 block increments.

Dinner was at Yuban – we had been there with Hayley and the girls shortly after they opened a year ago. The place was a lot busier, and with a new team of staff members they are executing Oaxacan cuisine even better than previously.

Yuban Restaurant – absolutely fabulous Oaxacan cuisine.

Venison @ Yuban

My only concern was the price of a glass of wine – 150 pesos, which is hugely pricey when a top end meal is 236 pesos. Did I splurge anyway? You bet – twice. I’m worth it. We aren’t sure if they thought I was a famous blogger or not with all the photos I was taking but we sure were treated well, including a complimentary house cocktail at the end of the meal – without question the best mescal cocktail I have ever had.

Pretty darn impossible to not love a mescal cocktail that tastes as good as it looks!

Smoky mescal combined with refreshing cucumber is a great combo. The new house manager – a young guy, also offered to take us on a 4 hour drive to the smaller village in Oaxaca were they source all their ingredients to make their cuisine. I would have jumped at the chance but Grant remembers those roads better than I ……….. In the end, he also gave me his email and said that if I was ever coming back to be sure to let him know so that he was able to take good care of us … hmm – I’m quite sure he has never heard of http://www.chattykathychatsandcooks.com but you just never know.

After a good night’s sleep we had a quick 5 block walk (translate about 30 minutes) to Monica Patina’s deli – we’ve been there before with the family and you will all know right away how good it was.

Back to the hotel to catch a taxi to the airport and an Interjet flight to Zihuatenajo. Sunshine here we come.

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