My husband and I returned from our honeymoon a little more than a week ago and Mexico, you inspire me...the colors and pottery...the soulful beings and music and artwork...Frida Kahlo has made its way back onto the coffee table, we've downloaded an app for learning Spanish, and a date is set for a Mexican fiesta with our dearest friends, the Weitzmans [makeshift piñata included].
But it was the ancient face of a señorita, dressed in a traditional dyed 'huipil' - a sleeveless tunic dress with bold floral embroidery - who prepared the most elegant veg gorditas, of which she poured a millennia of culinary history and Love into - she was also the only one standing behind the open kitchen at Los Tres Gallos (by far the top restaurant in Los Cabos, and possibly the whole of the Baja California Sur peninsula)...
...We returned home crisped and stuffed - and after a few days of green juicin' and macro-lovin', pinto tamales and daiya quesadillas shmeered with tomatillo salsa made their way into the Slagter dinner menus. Buen Apetito!
1/4 cup packed cilantro
Juice of 1/2 lime
1 white onion, quartered
4 garlic cloves
2+ serrano or jalapeño peppers (depending on how hot you'd like to get!)
salt and pepper, to taste
1/2 avocado, cubed (used as a garnish)
Blend in vitamix or food processor and serve