Cooking Class

One last post about Cabo before I turn to my default images of the cats!

While at Las Ventanas we signed up for a cooking class. As it turned out, we were the only students that day so we not only had private instruction but also A LOT of food to eat at the end of the class.

Above you will see some of the ingredients including cactus pads. One of the recipes was Arrachera & Cactus Pad Fajitas. (Arrachera is flank steak). The cactus, as all of the vegetables, were very thinly sliced and really did contribute to a fabuous fajita.

We learned, again pictured above, to dry fry vegetables before using them in a recipe in order to have a smoky flavor and to release some of flavors.

I became a ceviche fanatic upon tasting shrimp ceviche. The parrot fish ( similar to sole ) was marinated in coconut milk and was great too.

We learned that real Mexican cooking is the cooking that comes from the grandmothers.
Here is the Grandmother recipe of Guacamole ( serves 4)

2 ripe avocados - cut in chunks, not mashed
1 white onion - chopped fine
1 small bunch cilantro - chopped fine
2 seramno chilis - seeded
1/2 lime

Mix all ingredients gently and add salt to taste.