La Gringa’s Weekly Menu, Mostly South Beach

I’m back in Baja and Sunday is our hunting and gathering day. The outdoor market is open and the vegetables were fresh. In the U.S. I create a weekly menu and then shop for the ingredients. In Mexico, I gather what I can find and then create a menu.

Baja shopping tip: The winds have been calm so it’s a good time to hunt for fresh fish. Never shop for fish after a week of storms, it will not be fresh.

I found cabrilla, which is a type of grouper. The meat is mild, with large flakes, close to halibut and much less expensive. I paid $127 pesos for a kilo. That’s about $3 US per pound. Score!

I definitely have to build up a tolerance for lack of food safety (in my mind and in my gut) at the outdoor market. It makes me insane to watch a vegetable vendor place vegetables next to raw meat. I actually watched a gringo place his bell peppers on top of the loosely wrapped raw chicken today. It was all I could do to not lecture him about food born illness. Gah, do not do that.

Recipe Ideas:

Vegan broccoli tacos, yum.

Zucchini Quinoa patties: This is my recipe with chard but substitute grated zucchini for the chard.

Zucchini Taco Boats:  I can’t find ground turkey in Loreto so I will use ground beef.

Pumpkin Blondies: These need to happen. Not South Beach approved. 😉

 

One Comment Add yours

  1. Laura says:

    Those pumpkin blondies sound divine – if a little naughty, will check them out!

    Like

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