11 January

Zaguan, Baja

Last day at the ranch deserves a seafeast. Perfect, sweet scallops at Zaguan fit the bill. The last luscious avocado rested nearby. It all went down with sangria. And then we went home to cold, cold NYC—shellfish a fond, warm memory.

Sometime in January

Still in Baja

Chilaquiles for breakfast again. I gotta get outta here while I can still fit through the door.

I always enjoy it when the entree arrives on fire. In this case, they skewered the shrimp, stuck it in a pineapple round and set it ablaze. It was sweet tender and definitely hot.

10 January

Las Casitas, Baja

For dinner we went to the fancy place down the hill. I started with the organic salad, since it was time for some greenery. It was both pretty and tasty.

10 January

Chilakos, Baja

From the roadside hut, we got carnitas tacos, cooked on the outdoor grill. Condiments came in beat up Tupperware. All washed down with Fanta and Coke made with real sugar.

10 January

Cafelix, Baja

Wrapped inside these homemade flour tortillas is some heavenly, spicy chorizo of the proper greasy red color. A mild cheese bound everything together in perfect harmony.

And a very powerful margarita on the side.

And then didn’t even have the lobster but tried the filet with garlic.

9 January

Las Fuentes, Baja

I broke my own rule and ate at the same place twice, mostly because I told everyone how good the lobster was and they wanted one, too. But first came guacamole.

9 January

Ataxcon, Baja

Mexico is one of the only places where I look forward to breakfast. In this case: chilequiles. Or, as I prefer: breakfast nachos. They go well with breakfast beer.