Casa de Colores School of Traditional Mexican Cooking

A Unique Culinary Adventure in Cabo

Archive for March, 2013

A LETTER FROM HOME

¡Hola a todos!

It’s been far too long since I’ve gotten an article up.  At the risk of cheating I want to post this great letter I received some time back from cooks who spend time every year in Cabo, who have access to a kitchen and continue to cook even though they’re technically on vacation.  My people!!

 comalHello Donna:
Just a note to thank you once again for the wonderful afternoon cooking in your home on November 22.  We did a little shopping after class, and collected a few more ingredients.  I was up early the following morning, toasting tomatoes, garlic, onions and peppers on our “comal” (a teflon skillet), grinding in our blender, then “frying” the resulting mixture to create our own version of Huevos Rancheros, which we served with the tortillas we bought with you–MMMMM!  We also stopped at Artesanos later in the week, and I found a molcajete (I checked as you said, to determine that it was really made of stone).  We seasoned it with many batches of guacamole during our remaining days in Cabo.  During the course of or stay, we managed to accumulate little bits of leftovers to add to those you sent home.  One of our last meals was a rendition of the soup we made, including the leftover broth, some rotisserie chicken (and broth made from that chicken), various odd veggies and some saffron rice.  We licked our bowls clean!

Did you know that you cannot bring a molcajete in your carry-on luggage???  That was our original plan–not wanting to pack it in a suitcase with a couple of bottles of tequila–but a sign at the airport listed the implement right along with guns, knives, baseball bats and more than 3 oz. liquid!.  We had to do a quick re-arrange of the luggage contents before we could check the bag.  I’m happy to report that it molcajete made it home intact, as did the tequila!

We all concluded that attending your class was one of the highlights of our trip.  I got some good ideas for use in my own classes during the upcoming winter, not only recipes, but techniques for building flavor.  I really appreciated the background information you shared about the Mexican food culture–a key to understanding any community, I believe.BusyHere’s hoping that our paths will cross again in Cabo–and don’t forget to include the Twin Cities on your book tour!
Thanks again,
Judy