We went to Guaymas a lot. It is the large city 10 miles from San Carlos. We have good friends that live there….they may be the only Gringos in town! As a result we were shown lots of great places to eat and shop. Imagine, fresh picked crab for less than $5 a pound. Shrimp and scallops, too. We found this great little hole in the wall, well it was actually a carport, that made the best tostados. They had a layer of crab, a layer of shrimp and a layer of scallops with a secret sauce that was to die for, topped with avocado slices for $3! Incredible! I learned to make Ceviche and Salsa Bandera, went shopping in the local markets, bought asparagus, strawberries and cantaloupe from street vendors for $1. We never got sick and always felt completely safe. We found a great doctor, dentist and even got prescription sunglasses. Medical care down here is excellent and so much less expensive than in the States. We even have a Mexican Blockbuster card…but you have to make sure the movies will play on your DVD player or are in English!
Ceviche:
2# of firm, white fish. (We used a white sea bass) cut into 1/2-3/4 inch pieces
1 cup of lime juice
1 red onion, chopped
3-4 cloves of garlic, minced
½ cup of chopped cilantro
2 t salt.
You can add more garlic or cilantro
Put into a gallon zip lock bag and mix well. Squeeze out most of the air before sealing. Put in refrigerator for several hours or overnight, turning a few times to keep fish covered in the lime juice.
Spoon out into a bowl with a slotted spoon to drain the juice and serve on tostado shells with chopped tomatoes and avocados
Salsa Bandera:
1 Red – tomatoes, chopped and seeded if necessary
2 White – onions, chopped
Garlic, minced
3 Green – Cilantro, chopped
Green chilies or jalapenos, diced
Lime juice to taste
& salt, to taste
I use more green and white than red but the proportions are up to you.
Crab Tostados:
Tostado shells
Mayonaise
Fresh picked crab meat
Chopped onions and tomatoes
Sliced avocados
Lime quarters
Bottled red hotsauce
Spread mayo on the tostado shells, layer with crab, top with next 2, squeeze lime over and add some zip……enjoy
Guacamole:
2-3 avocados, peeled and mashed with a fork…I like it chunky
Salsa Bandera to taste
Mix just enough to blend.
Cover & let chill to blend the flavors…taste test
You can add some extra:
Chopped onion and minced garlic & lime juice to taste
One of the highlights of our time down here was a trip we took with friends to Alamos. It is about 3 hours south and east of San Carlos. On the way there we detoured to a tiny village called Aduana. Soon after we turned off the highway, the road became dirt and we crossed a wash and finally came to the village, which consisted of a church and plaza and a few houses. One of the houses was and old hacienda that had been made into a restaurant. It was written up in the 2007 Fodor’s Guide as one of the best dining experiences in Mexico. The owner & chef is from Philadelphia, who trained in Spain and other places. Gourmet dining in the wilds of Mexico. Amazing food and wine, very reasonably priced. We heard later that the owner made his money as a drug dealer and is now an ex-pat in Mexico. Who knows. Who cares. What an adventure!
Alamos was founded in the 1500s as a silver mining area by the Spaniards. (Alamos, Mexico webpage) As is the case with all the colonial towns in Mexico, it has a central plaza with a cathedral and haciendas throughout the town. In Alamos, many of the original haciendas have been converted to hotels. Our’s was delightful! The rooms were around a central courtyard, filled with plants and statues and a fountain. Other haciendas are private homes and are open for a walking tour. These homes are essentially they same as they were 400-500 years ago, except they have added bathrooms and modernized the kitchens. They also have an excellent museum, depicting the history of the town and some of its founding families.
We ate dinner Saturday night at the Hacienda de Los Santos, which is a resort in Alamos. To get to the restaurant you walk all the way across very impressive grounds to the dining room. It is one of the most beautiful places we have ever been. And the food was incredible.