gulfporter

Blueberries with cream cheese in puff pastry. Blueberries tossed with orange marmalade and sprinkled with 5 spice powder.

Grilled gochujang pork tenderloin with a slaw of jicama and green apple tossed with Asian condiments. Cherry gochujang dipping sauce. .

Orange-Cardamom Rolls.

@Tropicalsenior We have the same native avocados as you do, and as we did in FL. They won't stand up to chiles so a spicy guac is out of the question with them. A former neighbor here in MX made hers into Avocado Ice Cream which was a delight. At our current home our next door neighbor's tree overhangs our yard; I pick up the intact fallen ones and save for our gardener....it's a race to get them before the ardillas (squirrels) do 🙂 Haas avocados are grown in both our state (Jalisco) as well as Michoacan next door. The cartels run most of the large avocado farms and they export almost all of their crop to US and Canada. I have been going back and forth between US and MX this past year and I pay about double for avocados when in MX, even though the avocados in my US groceries are all from MX, probably within a few hours drive of my home.

Meatballs with a red pesto over mashed cauliflower (frozen cauli from Trader Joe's).

Pasta with Arugula. Pistachio, Lemon and Parm pesto.

I am NOB (north of the border) where sheet pan dinners are a delight in my Viking range with convection. Moroccan chicken thighs with carrots, sweet potatoes and onions. The only "issue" was figuring out which orange pieces were carrot, and which were sweet potato 🙂

Blueberry sour cream pie with crumb topping. It's mi esposo's fave. An old Bon Appetit (or was it Gourmet??) recipe. He's scheduled for a cardiac ablation on Monday so he's free to ask for any specials he wants. We flew in last night from MX; he's having his procedure at the Univ. of AZ hospital in Tucson. It's a great Medical School and we are both able to use our Medicare here. The ortho surgeon I saw at U of AZ last fall was very complimentary of my hip replacement I had done in MX....best of both worlds for us!

Another cold shrimp and pasta salad. This time I added toasted panko (with lemon zest and garlic). This is hottest time of year here, just before the rains start. It's been hitting mid-90s; once the rains start we'll drop to 80 most days. The next village over, San Antonio Tlaycapan has its Fiesta to its patron saint, St. Anthony de Padua. His feast day is June 13th. Locals vow that the rains begin on that date. And they often do, give or take a few days.

Grilled shrimp pasta salad over arugula, dressing a simple lemon/olive oil/dijon/fresh garlic

My first white malbec. Very refreshing, tart. Nice in this hot weather.

Great label....not so great wine. From Hungary.

My first Sangiovese from Mexico. It was excellent!

It's almost too hot to eat; May is our warmest month until the rains start in early June. Chilled grilled shrimp over a green bean and grape tomato salad.

It is nearly impossible to get badly grilled octopus in Mexico. Even corner taco stands know how to do it. It remains a popular item for both of us.

Warm salmon salad. A quasi Nicoise minus the olives (could not find any good ones this week in our corner of MX).

Margarita Tamarindo at lunch. Rimmed with Tajin.

A blend from Ensenada MX.

Grilled blackened salmon with grilled asparagus and a cherry-chipotle dipping sauce. The reason my salmon is in chunks is because I grill one fillet and share it with mi esposo. He likes his very translucent, me not as much. So after it rests, I cut off the thinner ends as they are more cooked.

Seared tuna soft tacos with wasabi mayo, pickled red onions, avocado, cilantro.

Chicken curry salad in lettuce wraps with squiggles of sriracha.