SF Bay Area
Food and drink that has us seeing gold
My husband and I recently enjoyed an amazing weekend in Cabo. For me, the highlight of the trip was (of course) the food. The fish was so fresh. It must've swum right onto my dinner plate. And then of course, there were the tortillas, homemade with Mexican heirloom corn. But the real highlight for me was the huevos rancheros I ate everyday for breakfast. Finally, on our last day, I insisted on meeting the chef. I had to learn his secrets before I left. Luckily, Pedregal Resort's Gustavo Pinet was the kind of chef that shares recipes. It only seemed right that I pay it forwarded, and share the recipe, too. According to Gustavo, aside from fresh tortillas and a perfectly cooked egg, the key is the salsa. Here's Gustavo's recipe.
5 tomatoes, quartered
1/2 white onion, quartered
1 clove garlic, halved
1 jalapeno, halved
1 bunch of cilantro
In a 350F oven, roast the tomatoes, onion, garlic and jalapeno, until brown. Cool slightly. Blend everything in a food processor or blender. At the end, chop the cilantro finely and stir it into the salsa. Season to taste with salt and pepper. Spoon generously over the huevos and top with a little queso fresco.