When I traveled to Baja California Alta, I was smitten on our very first meal upon crossing the border. The last thing I thought I’d find in Tijuana was Alma Verde, an organic juice bar serving excellent coffee and the most gorgeous plate of beet chilaquiles I’d ever seen — so, obviously, I had to recreate it stat!
It's getting pretty ridiculous: I'm way too frequent a flyer at the coffee shop near my house. And, no, it's not for the coffee. I mean, the coffee is totally fine but it's all about the Breakfast Burrito for me. I never knew I could like a Breakfast Burrito sooo much until I tried the Smoky Brekfast Burrito at Cofax Coffee.
We live by the philosophy that every rule has an exception and one such exception was at Rancho Pescadero where we fell head-over-heels for this juice. A little sweet, totally refreshing, and just enough ginger to get you going, it was the ideal way to start our mornings there.
We first came across this ceviche on our trip to Rancho Pescadero and we're totally obsessed. This watermelon shrimp ceviche has all the hallmarks of Baja cuisine but with the unexpected heat from not one but two chiles, a little coconut water for sweetness, and tons of fresh herbs and is our favorite cocktail hour appetizer right now!
Look, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. So we've compromised with this posole recipe – it's all the deep rich flavors classic to a posole, but with the brightness of tomatillos, and topped with all your super fixins.
When it comes to margaritas, I like them on the rocks and Cadillacs, because it's the luxury car of margaritas and the addition of premium orange liqueur makes all the difference to me. But this cocktail is inspired by a road trip I took from Los Angeles to Austin, made with guava juice and a splash of soda for a Guava Cadillac of sorts.
Sure, we could go forever and a day jazzing up our guacamole (adding in charred corn! fresh goat cheese! tons of herbs! mango!) but most of the time we keep it super simple. Like a well-executed margarita, we believe good guacamole doesn't really need anything more than really good quality avos, ...