Welcome to Fiesta Week! An entire week dedicated to the cuisine of Mexico.
A few years ago I visited Puerto Vallarta with my family and fell completely in love with Mexican culture and traditions, art, and of course, food. Standing just beyond the sea, the Sierra Madre Mountains provide a picturesque backdrop to the coastal city alive with history and character. Even as a tourist day tripping along the main sights, I still felt a strong sense of culture. Just a few steps off of the beautiful beaches and into town and you are strolling among handmade Day of the Dead statuettes and aromatic street food vendors, all to the festive sounds of mariachi music in the distance. There is no place else like it. You just feel immersed in tradition, like everything has a story. The pure simplicity of life in Mexico has left a permanent impression on me.
Pico de Gallo:
- 2 ½ limes, juiced
- ½ tsp cumin
- Salt and pepper to taste
• Cut avocados in half and remove pit; scoop out flesh into a bowl. Mash the avocado with a fork until smooth. Add all other ingredients and mix together.
• Serve with tortilla chips