How to create the perfect Horchata

A Delicious drink from Mexico
I fell in love with this delicious drink!

While eating at one of the many taquerias in Cabo, I was introduced to a wonderful refreshing drink called the Horchata (pronounced or-CHAH-tah, with a silent ‘h”). I loved it so much I wanted to learn how to make it myself. There are a variety of recipes. My favorite place to go to look for recipes of course is Pinterest!

Horchata drink on a menu
Horchata drink on the menu

I found a couple of different recipes. This first one if from The House of Nash blog. She describes the drink perfectly and gives a very authentic recipe. Give it a try! Click here!

Trying new foods is one of our favorite things about traveling! What is the most unique food you have tried? Let us know!

In the mean time try out this beautiful resort in Los Cabos called Vidanta. We have rooms for vacationing in 6 different locations through out Mexico! Start looking here!

Spa at Vidanta
One of the spas at Vidanta resorts

Forget store bought Guac…try this instead!

A Mexican molcajete
Love this version of the molcajete!

On our second night out in Los Cabos it was recommended that we try a restaurant called Metate where I first laid eyes on these adorable animal styled mortar and pestle bowls called molcajete (molka’ xete) in Spanish. I decided right then I wanted to take one home! Travelers tip: decide on that special souvenir before you buy a whole bunch of nothin!

Doggie style molcajete
This fun doggie style molcajete was at our favorite sit down restaurant called Metate

I found lots of plain ones and super big ones, but I wanted the animal faced one and of course it had to fit in my suitcase and not put me over my weight limit!

My traveling buddies kept their eyes out for that special bowl the whole week we were there. Flash forward to our last shopping day. This was it. I had to find my special molcajete or all would be lost! I got confused on about how many vendors and shops we went into. Most of the molcajete’s were plain ones and some were so big I could have worn them as a hat, had it not been made of stone! Daylight was waning, I was starting to lose hope. “Have we been down this street?”, I asked my weary friends. They shook their heads as if to say “no, we haven’t and we are done looking!” I gave my best “puppy eye” look and they followed me into another street laden with vendors and merchandise that nobody needed but everybody wanted. The boys stopped in a promising shop while my girlfriend and I wandered into a store front a few doors down. We looked through the small shop pretty quickly as I could tell they didn’t have what I was looking for, when something caught my eye in the far corner. It was stone, gray and had a pestle, but as I got up close, alas, again…it was just a plain one (insert sad face). At just that moment the boys came sauntering down the street towards us with wide, silly grins on their faces. They looked triumphant! My eyes shone with hope! “What did you find?” I asked excitedly. They unwrapped their package very carefully. They held it up like the Lion King holding his first born son. A pig faced molcajete, just the right size and at a bargain price (they said victoriously)! The search was over! The prize had been found. I could go home a happy camper!

curing a molcajete
Curing a molcajete

But wait! How does one use this cool pig molcajete? Well, you’ve come to the right place. I will tell you along with how to make a simple but delicious guacamole!

Here is How to Cure a Molcajete:

  1. Wash the molcajete with water then clean with a wire brush.
  2. Use the pestle to grind up several cloves of garlic into a paste. Spread it all around the inside of the mortar. …
  3. Let the molcajete rest 24 hours.
  4. Rinse away the paste from the molcajete.
  5. Done!

Simple but yummy Guacamole from Tastefoodblog

Guac in a molcajete
Doesn’t it look amazing?!

Guacamole

Active Time: 15 minutes
Total Time: 15 minutes
Makes about 2 cups

1 small red or green jalapeño pepper, stemmed and seeded, finely chopped
1 garlic clove,  chopped
1/4 cup finely chopped red onion
1/4 cup cilantro leaves, plus extra chopped leaves for garnish
3 to 4 large ripe Hass avocados
2 tablespoons coarsely grated yellow onion with juice
Juice of one lime
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
2 to 3 dashes hot sauce, such as Tabasco (optional)
1. Combine the jalapeño, garlic, and red onion in a mortar. Press on the ingredients with your pestle, and grind them around the mortar in a circular movement, 3 to 4 times. Add the cilantro and gently bruise the leaves with the pestle.
2. Add the avocados, yellow onion, and lime juice and mash to form a blended but chunky consistency. Mix in the cumin, salt, black pepper, and hot sauce, if using, and taste for seasoning. Serve garnished with additional chopped cilantro.

Heading to the Cabo area?

Please check out our beautiful accommodations located in San Juan del Cabo and several other locations located throughout Mexico. We can accommodate up to 8 people or as intimate as the two of you! When you are ready to reserve, CLICK HERE!

Beach access
Beach access

Confessions of an American Taco Eater

Eating Tacos
Taqueria Rossy

I am confessing one major item here-

I’ve never eaten a taco outside of the United States.

So my taco eating experience has consisted of ordering fish tacos at Mazatlan. Just in case you are not aware, before you get your tacos, you get a basket of tortilla chips and several salsa’s to snack on while your waiting. I always thought these were good. No complaints. When my order arrives I see the big pile of Spanish rice on one side and a scoop of refried beans on the other side. A nice garnish of lettuce and tomatoes and extra guacamole and sour cream decorate the plate. That is my experience and from Mexican restaurant to Mexican restaurant it doesn’t change to much. So you can imagine my surprise at my first experience eating taco’s in Mexico. (Or maybe you are like me, and have never had a taco outside of the United States) Anyway, we arrived at our first taqueria of the trip called Taqueria Rossy in San Jose del Cabo. It wasn’t to far of a drive from where we were staying, the Vidanta Grand Mayan.

Taqueria Rossy
Exterior Taqueria Rossy

As we walked in were greeted by a server, given menus and we began to look at the menu. Of course, it’s all in Spanish and the prices are listed in pesos. I ordered a pork taco and sat back to wait for them to bring out our chips and salsa. We waited…waited…no chips and salsa! Our tacos came out. I looked at the plate, there was a single taco with a small amount of pork on it…nothing else…where are the beans, where is the rice, how come my plate isn’t covered in tacos, lettuce, tomatoes, guac and sour cream! (my insides are fluttering at this point because I’m so hungry!) We’re looking around waiting for the rest of our food to come and the server is looking at us like “why aren’t you guys eating?” Through a few gestures, finger pointing etc…we figured out that the object in the middle of the restaurant that looks like a salad bar-ish type of gadget is actually where we go to put on various toppings! Ahhhh….the light comes on! What a delight to see several different types of salsas, guacamoles, and a few other things I would never have put on my taco at home! There was cabbage instead of lettuce, pickled onions and cucumbers. No cheese, no sour cream! So I bravely dove in. I topped my single pork taco with all the fixin’s and enjoyed every bite!

So lessons learned-order more than one taco, order more than one kind of taco, remember that the toppings are free and available in the gadget that looks like a small salad bar!

Elegant entry at Vidanta, Grand Mayan
And remember if you are planning a trip to Cabo San Lucas please head over to Homeaway to this link to view our beautiful resort that you can stay in for a whole week! We have access to all of the Vidanta resorts so just let us know your needs and where you would like to stay and we can hook you up!