Cervezas & Ceviche

I just got back from Cabo San Lucas with my boyfriend and another couple. Like most tropical vacations, when the time came to leave we didn't want to come back snowy Colorado. I feel like we could've experienced many more cuisines that Cabo had to offer if we had stayed for another week, but like most people we had to come home and get back to the real world. 

While in Cabo, we did get to eat A LOT with our all-inclusive package at the resort. And we also accomplished our goal of eating ceviche multiple times and indulging in some authentic street tacos (I'll get those later). Not to mention we had a beer in hand for most of the week. Tacos, seafood and beer.... sound like a Mexican vacation to you? 

At an all-inclusive resort, you can never be too sure if the food is going to be good at all. Of course there were a few things that were not of our liking, but most everything was really good if not decent. In the picture below is my first taste of ceviche for the week and it was surprisingly tasty. This fish was marinated in lime/lemon juice as most ceviche is and was seasoned just right. I like that it was served in the crispy tortilla shell, which I broke apart and ate with the ceviche. It was the perfect little appetizer and I was quite impressed with it.

How to make a light, fresh and flavorful Ceviche...

What you need:

- 2lbs. of any fresh firm-fleshed fish diced into cubes

- 1/2 cup of both fresh squeezed lemon and lime juice

- 1/2 red onion, finely diced

- 1 cup fresh chopped seeded tomatoes

- 1 Serrano chili, seeded and finely diced

- salt & pepper to taste

- dash of cayenne pepper

- cilantro (if desired), mix in before you serve

You're going to need a ceramic bowl to put the fish in. Incorporate all of the ingredients into the bowl, pouring the lemon and lime juices over it. Let sit in the fridge for and hour, take out and stir to make sure all the fish is swimming in the juices. Let sit for another 2 hours and you will see that the fish has changed from the translucent pick color to a white and it will be firm... that's when you know it's ready to eat! Serve with Beer and tortilla chips... mmmm!

An example of the All-inclusive breakfast... delicious but at the same time gluttonous. Guess we got out money's worth..

... But lets get to the highlight of our Cabo culinary experience.  Of course I'm talking about THE street tacos. We hit a couple of taco joint through-out the week, but one definitely stood out amongst the rest. It was a true hole in the wall joint, no door, no signs, plastic furniture and hispanic music to set the tone. Just one of those lucky finds by just walking past.... it drew us in with the smell of chorizo, barbacoa, and seasoned chicken. I was so distracted with the experience that I didn't take a picture.. but we did get a video.. take a look...

As you can see, I'm mesmerized with the process of how they made the tacos. The cook first asked what type of meat I wanted and moved the meat onto the hot round surface the meat was surrounding to let it cook. Next he threw the corn totillas onto the grill to warm up before he put the meat in them. The best was that I was able to build the tacos with whatever my little heart desired.... onions/cilantro, pico de gallo, fresh lime juice and some extremely spicy salsa cause I like it hot. We did take a gamble on how local food like this would effect us later that night.... we gambled and we won! No upset tummy's but we did ache for more, sadly we didn't have time to return to our beloved taco joint. Until next time, I will dream of my tacos and search for any street taco joint in Colorado.

Whether you're in Cabo san Lucas, New York City or Turks & Caicos I say walk that extra block, ask one more local, and keep your mind open and adventurous. It will make your trip just that much more exciting.

I wish you all fabulous food finds!