Baja Confetti Shrimp And Pasta

Choose the freshest produce for your confetti; yellow, red and or orange bell peppers look beautiful in any dish. Red onion doesn’t always hold its sassy purple color so I used a white onion which is also milder in Mexico. Red onions are very hot here so I save them for spicy pico de gallo….

Tiny Baja Tostadas and Taco Seasoning Recipe, La Gringa Entertains

Do you ever find something in the grocery store that totally inspires you? Let’s be honest, this rarely happens in rural Mexico. The Sunday Market absolutely inspires me but never the grocery store. I found these mini tostadas that begged to be appetizer sized tostadas. Yes, I know, I can make my own mini corn…

Poblano Cheese Enchiladas On La Grinda’s Outdoor Grill

These enchiladas are delicious and vegetarian. It is hot in the Baja now. Our daytime temperatures have been touching 92 F or 32 C with 30-50% humidity. I love the heat but I don’t love using my oven when it’s hot outside. So…..I baked these enchiladas in the outdoor BBQ. 

A Blue Day On The Baja

    A blue, pink and yellow day on the Baja. I’m a little blue today despite the sunshine. What’s la Gringa to do when she’s got the Baja Blues? Put on some music and dye eggs with colorful vegetables from the food bin, of course. We have been in Mexico away from our family…

Meal Plan April 10-16

Writing a meal plan for the week will help you eat healthier foods, save money by eating at home and use the fresh foods that you bought before everything goes to waste (you know you do this, right?) Besides who doesn’t love to be organized even on the laid back Baja? Some days I can’t…

Salsa Sunday in La Gringa’s Kitchen

Welcome to Salsa Sunday Sunday is my market and prep day. Even beach girls need some organization in their foodie lives. I have the same problem as many of you do at 4 pm when I’ve been writing all day and I’m hungry, “What’s for dinner?” If I have a plan and some veggies and…

Chorizo and Mushroom Tapas, La Gringa Steals a Recipe

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten have come from either La Gringa’s kitchen or Azul. I’m picky….

Piña Colada No Churn Ice Cream, A Baja Flop

I can’t seem to find ice cream (helado, en español) that I like at any of our local grocery stores. I don’t eat ice cream very often but when I do it has to be delicious. My choices in town either have artificial sweeteners snuck in or high fructose corn syrup, ugh. I don’t eat…

La Gringa Cooks, Chorizo, Chard and Potato Chowder

Just a couple of Baja beach dogs enjoying the sunset, Biscuit, my Lhasapoo and his best poodle friend Moxy Mayham. I’m growing organic Swiss chard on my deck in pots. Chard is a fast growing nutritious green vegetable that loves the Baja climate. It grew from seed to harvest in 4 weeks. I planted Thai…

La Gringa Weekly Menu and Lemon Thyme Roasted Chicken

Meal planning is a critical step in healthy eating. As I have said, I buy fresh produce from the outdoor market and I design our meals around the fruits and vegetables by adding proteins like chicken, fish, legumes and lean beef. Here is a real weekly menu with references for recipes I have written or…

Baja Stuffed Peppers

What inspires your cooking? Smells, colors, freshness, memories, blog posts, magazine photos? I’m inspired by all of these things and my weekly menu is designed around the freshest ingredients that I can find. This is a weeks worth of produce which costs me between $8-12 US depending on how much fruit I buy. Fruit is…

Make Mine a Guinness

Originally posted on What's On Your Mind, Doc?:
Pegman took a stroll around my favorite city, Dublin, and despite the beautiful and historically significant sites, the stick man found a Corona Light billboard. I try to be culturally sensitive but light beer in Ireland? Ridiculous! I will not drink Corona, not with my feet…