We have arrived, and our feet have touched land!
We are in the beautiful Port at Cozumel, Mexico.
The only shopping mall in Cozumel!
Of course, we had to browse.
Live statues.
Doug found Toro's Place.
Christmas Nativity in Cozumel.
It didn't feel like January. It was a nice reminder that we just celebrated Christmas.
Salsa and Salsa!
Our cooking tour was located at a 4-star beachfront resort.
These are our salsa friends.
The "dancing chefs" instructing us on how to make a variety of authentic salsas.
They taught us 7 authentic salsas and sent the recipes home with us.
All credits go to Salsa and Salsa. Visit their web sight and book a tour!
We are ready to begin.
Spicy Red Salsa
A lesson on serrano chiles.
Don't touch them with your bare hands.
For a milder salsa, remove the seeds.
Begin with roasted garlic, white onion, serrano chile, and roma tomatoes.
Grind the garlic in the molcajete.
A molcajete is the Mexican mortar and pestle.
Remove the seeds from the serrano chile.
Add to the bowl and grind with pestle.
Slice the roasted onions.
Grind in the molcajete.
Add the chopped roasted roma tomatoes.
Continue to grind the ingredients together.
Add cilantro.
Mix cilantro in with pestle.
Season with salt to taste.
Salud!
Tangy Green Salsa
Grind the garlic.
Remove seeds from roasted serrano chile.
Chop the white onion.
What is a tomatillo?
Chop the roasted tomatillos.
Add cilantro.
Add lime juice.
Mash all the ingredients with the molcajete.
Enjoy!
Salud, Dinero y Mucho Mucho Amor!!
Our salsa friends, Jim and Michelle,
Salud!
Rompope Dessert Salsa
Put pineapple in bowl.
Add melon.
Add chopped apple and sprinkle with dried coconut.
Spoon Rompope over the fruit.
Serve over ice cream.
Doug is snacking on his culinary creations!
We made other salsas, but I just included these 3 recipes.
If you get the chance to participate in the Salsa and Salsa Tour, by all means do so.
We had a wonderful time.
Salud, Dinero y Mucho Mucho Amor!!
Our dancing chefs had us moving to Salsa Music
and dancing the Salsa in 6 easy steps.
Free time to enjoy the resort and beach.
Christmas in Cozumel
Back to the ship, before the "Pirate of the Caribbean" takes me.
All Aboard!
Our little towel bunny awaits our arrival back home to the ship.
Another great day!
Cozumel
Island in Mexico
Cozumel is an island in the Caribbean Sea off the eastern coast of Mexico's Yucatán Peninsula, opposite Playa del Carmen, and close to the Yucatán Channel. Cozumel is one of the ten municipalities of the Mexican state of Quintana Roo. (from Wikipedia)
Of course, we had to browse.
It didn't feel like January. It was a nice reminder that we just celebrated Christmas.
Today offered a great adventure on our shore excursion participating in a hands-on cooking adventure,
Salsa & Salsa !
Salsa & Salsa !
This was one of my favorite experiences of our trip.
We made friends, and had a great time experiencing
authentic salsas and salsa dancing!
authentic salsas and salsa dancing!
What a great idea.
They taught us 7 authentic salsas and sent the recipes home with us.
All credits go to Salsa and Salsa. Visit their web sight and book a tour!
Spicy Red Salsa
Spicy Red Salsa
- 1-3 cloves roasted garlic
- 1/4 white onion roasted and chopped
- 1/2 to 2 roasted serrano chiles (remove seeds for milder salsa)
- 2 roasted Roma tomatoes
- Pinch of cilantro, lime juice, and salt to taste
Grind the garlic in the molcajete, add chile, onions, tomatoes, a pinch of cilantro,
salt and a few drops of lime juice.
Continue mashing until well blended.
For the roasted ingredients in Red and Green salsa, brush the vegetables with olive oil and place on a baking tray. Roast in the oven or grill for 25-30 minutes at 350 degrees.
Don't touch them with your bare hands.
For a milder salsa, remove the seeds.
Tangy Green Salsa
- 1-3 cloves roasted garlic
- 1/4 white onion roasted, chopped
- 1/2-1 serrano chiles (remove seeds for milder salsa)
- 4 toasted tomatillos
Grind the garlic in the molcajete, add chile, onions, tomatillos, a pinch of cilantro, salt and a few drops of lime juice.
Continue mashing until well blended.
Tomatillos are also called "tomate verde" in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes.
The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.
http://whatscookingamerica.net/tomatillos.htm
Tomatillos in the husk.
Salud, Dinero y Mucho Mucho Amor!!
Salud!
Rompope Dessert Salsa
- 1/2 melon, pineapple, and apple chopped
- 1-2 tbsp Rompope (Rum Vanilla liquer)
- Sprinkles of dried coconut
- Mix and chill. Serve over ice-cream of your choice...
We made other salsas, but I just included these 3 recipes.
If you get the chance to participate in the Salsa and Salsa Tour, by all means do so.
We had a wonderful time.
and dancing the Salsa in 6 easy steps.
Another great day!
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