It's Summer, except it's not. Here on Cape Cod where we're visiting this week, the "season" has just started and it's rainy one minute then foggy the next. So, as much as we'd like to be eating fried clams and lobster rolls dockside, no one's outside and warm food is in order like this Charred Poblano, Corn, and Pancetta Pizza.
No matter where you go our top travel advice remains the same: learn a little of the language and familiarize yourself with local customs and practices. Here are 14 essential travel tips to keep in your back pocket for your next trip to Mexico.
I’ve been obsessed with all things verde lately, ever since returning from my trip to Baja California, be it salsa verde or Aguachile Verde. So, naturally, when I created a twist on a Bloody Mary for my fellow Californians at Hangar 1 Vodka, I went verde and made this Tomatillo Bloody Mary Cocktail.
We like our cocktails with an edge: sometimes spicy and other times just a tinge bitter. You're probably noticed that we use Campari and Aperol A LOT when we want a hint of bitter so it was only a matter of time until we added it to our margaritas!
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 Breakfast Burrito at Cofax Coffee.
Yup, we’d brave the border wait to Baja California just for the absurdly fresh seafood and a bottle of the local craft beer. And for the tostadas. And the salsas. Truth is, we travel to eat and these are the dishes we can’t wait to eat on our next trip south to Mexico.