The largest municipality in Mexico is Ensenada, which is surrounded by the Pacific and Sea of Cortez. 90% of Mexico's wine production comes from Ensenada, which is regarded as the nation's wine center and is home to more than 25,000 acres of vineyards.
We passed by sprawling vineyards, craggy sea cliffs and azul waters to historic architecture.
We finally reached our first destination, Las Lomas en Valle de Guadalupe (translated as The Hills in Guadalupe Valley).
We had the place to ourselves, all 22 of us from the cruise ship.
They served us unlimited Margaritas, which was super cold and refreshing!
Arriving at the venue about lunchtime, some of the cruisers were famished! They sat us on tables, but instead of placemats/holders, we had chopping boards!
And the reason was Gerardo taught us how to make our own Mexican lunch! What a concept, lol.
Gerardo also talked their Mexican culture around food.
First, we made guacamole!
We made our guacamole with
- 1/2 pc avocado
- 1/8 cup white onion
- 1/2 pc tomatoes (seed removed)
- a little cilantro
- 1/4 lime
- salt to taste
- and a bit of olive oil.
The guacamole was so fresh and good. I had some with my chips!
Many were so hungry that they consumed their guacamole, before Gerardo could say that we should leave some for the other dishes that we were going to prepare!
In the meantime, the Margaritas kept coming.
Next, we made enchiladas!
Put the shredded chicken in the center of a freshly made and still warm tortilla, then roll it into a log. Add some green salsa on top if desired.
Top it with chopped lettuce, then drizzle with Mexican Crema Sauce.
Mexican crema, a thickened cream, is frequently drizzled over dishes that require a hint of richness, such as soups, tacos, burritos, and enchiladas. It is in between French crème fraîche and American sour cream in terms of texture and flavor. It is creamy and somewhat tangy.
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To make Mexican crema, you can mix
- 1 cup heavy whipping cream,
- 1 tablespoon plain yogurt.
Stir the yogurt and cream together in a sealable jar. Once it gets quite thick, cover and leave it to rest at room temperature for 36 to 48 hours.
Stir in the
- ⅛ teaspoon kosher salt,
- 2 teaspoons lime juice.
Adjust the lime according to your taste. Mexican crema keeps for up to two weeks in the refrigerator, during which time it will continue to get thicker.
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Sprinkle all over with shredded Cotija cheese.
Reference
https://www.allrecipes.com/recipe/264606/the-perfect-margarita/
https://www.tasteofhome.com/recipes/homemade-tortillas/
https://www.thespruceeats.com/what-is-cotija-cheese-5112806
I'll see you in the next one!
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