One of the greatest pleasures in my life is good food, one look at me and you would know that was true. I read a book a number of years ago about why French women don’t get fat, the premise was that they only eat Good food, if it tastes bad, they don’t eat it. That’s got to be a lie, because I only eat food that tastes good, and look at me! Mexico has some of the best food anywhere, it is all fresh, it is all homemade, or at least it is where I’m shopping.
We pick our taco stands in Baja the same way we pick restaurants in the States. If there’s a crowd, it must be good. Sunday morning we made a trip to the Pemex (gas station) as we were headed out of La Paz, and on our way we noticed a little building with a ton of cars. Both of us knew exactly where we were going next. We got gas and turned around to stop at the little building. It was painted bright yellow, there were five girls in the kitchen ranging in age from 13 to 35. The moms were doing the cooking on an old stove with mis-matched pots and pans. We had to order by pointing, because we didn’t know what any of it was. I had the Bistek c/papas (steak and potatoes) on a hand made gordita. Rich had two other kinds of gorditas, he was pretty sure one was pork and the other, who knows? But they were delicious. The mama asked us how to say muy bueno in English, then repeated very good back to us, the young girls laughed and laughed.
Our destination leaving La Paz was La Juanico, or Scorpion Bay, best known for its surfing. The bay is on the south side of a point that juts out in to the Pacific ocean. The temperature was perfect and the dunes provide ample camping spaces. The surf crashes over and over again. The surfers have to be patient, but appear to be getting what they came for. La Juanico has one restaurant in town and half a dozen grocery stores, we stopped at the restaurant for dinner. No English spoken here, I ordered camerones de limon, it was the best shrimp I’ve had in like, forever. At least twenty shrimp on a plate with spinach leaves and tomatoes, Limes were cut and placed in the crook of each shrimp. That and a few tortillas and we were in business. So fresh, so good, I could eat like this everyday, for $10 US. Wow! Viva la Baja!