Now that we are in Mexico tortillas have become a staple food, so I figured I better learn how to make them in case we run out. Corn tortillas are a breeze as long as you have Maseca (the recipe is right there on the bag and even I can decipher the Spanish instructions), water, and salt. The most important is a tortilla press! Not wanting to add more gadgets to my galley I tried making them without a press and they turned out a “bit” thick. I guess we can’t fit this professional tortilla maker (seen in La Cruz) on the boat.

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Since fresh meat only lasts a few days we found the perfect substitute: We call it bagged meat. It lasts for two years unrefrigerated and tastes great! Just fry it up with some onion ( and /or bell pepper, mushrooms, or anything that strikes your fancy) and a dash of water. Lately, we’ve been buying the turkey meat which comes in a blue bag.

Make fresh guacamole by adding lime, salt, and several spoonfuls of salsa (this is our favorite). Serve the guacamole with the avocado pit to keep it from turning brown.

To keep avocados from ripening too quickly put them into “green bags” in the fridge (leave the bag open to prevent moisture). I’ve kept avocados hard for nearly three weeks this way.

Then mix up some Media Crema with a squeeze of lime, chill for 10 minutes and you get instant sour cream!

Don’t forget to shake up some of our favorite Margaritas. ¡Buen provecho!

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