Mexico’s Sea of Cortez, also known by the less lyrical name Gulf of California, supports more marine life than any other body of water on earth. It is no surprise, therefore, that divers, fishermen, and seafood lovers from all over the world find the Mar de Cortez an alluring and gracious host. Like an enormous […]
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The state of Baja California Sur is part of the North Pacific Region of Mexico, along with the states of Baja California, Sinaloa, and Sonora. Baja California Sur has a very arid climate and offers only limited opportunities for agriculture. Its economy is based on mining, fishing and tourism. The major attraction for tourists is […]
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The state of Baja California is part of the North Pacific Region of Mexico, along with the states of Baja California Sur, Sinaloa, and Sonora. The state of Baja California occupies the northern part of the Baja California Peninsula; the state of Baja California Sur occupies the southern part. Baja California has a desert climate […]
Continue ReadingMexican seven seas fish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to melt over the top. The description of the preparation that I was given mentioned only “red sauce;” since this […]
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Many years ago, our intrepid little band of gypsies became hopelessly lost on a trip through what was then relatively undeveloped Baja California. Too dark to be on the road, and too late to find accommodations, the situation called for some ingenuity, and we got permission from a farmer to park our van alongside his […]
Continue ReadingMexican seafood in parchment paper is a wonderfully easy, informal dish — great for picnics, barbeques, or grilling on the beach. The seafood packets can be prepared ahead of time, kept in a cooler, and popped onto the grill, or cooked indoors in the oven. Cilantro is present in so many Mexican seafood dishes simply […]
Continue ReadingOriginally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been “mexicanized” by the addition of ingredients such as tomato, avocado and cilantro. It is important to use only the freshest fish, from unpolluted waters, to make ceviche. Since […]
Continue ReadingA delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
Continue ReadingPerhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of garnishes. A thin avocado sauce, vinegar-marinated onion rings, shredded cabbage salad, and a selection of red and green salsas are […]
Continue ReadingThe ubiquitous fish taco of Baja California is often served with a smooth, loose avocado sauce and shredded cabbage. Many come with a cabbage slaw containing mayonnaise, which I find to have too creamy a texture when paired with the already-creamy avocado sauce. This version of Baja style cabbage slaw is brighter, crisper, and adds a few […]
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