We drove about 5 minutes down the road to Taco Fish, a small and colorful open-air roadside taqueria. There were just two items on the menu – fish or shrimp tacos – so we had one of each.
The shrimp and fish are lightly coated in batter and flash fried. We topped them with fresh coleslaw and salsa drizzled jalapeno sauce and cilantro mayonnaise over both.
They were piping hot – simple yet stunning, slightly spicy and crispy, with tender shrimp and fish hidden within. I tried all the chili sauces on the table. None were very spicy- in northern Mexico they use chiles for flavour rather than for heat. They even had soy sauce, which apparently is very popular and used in a lot of cooking.
Simon and Sergio enjoyed them so much they both ordered another shrimp taco- this time Simon smothered his with pickled red onions and jalapeno sauce.
After breakfast, we drove around the town centre for an hour or two, did a bit of shopping and ended up in the supermarket on the way over to Luis’ sisters place to stock up on alcohol.
Luis’ mum prepared lunch for us- chile con carne with pork instead of the usual beef. The bright red fiery looking sauce had a lovely warmth to it, not what I was expecting based on the colour (the chiles it was made from are actually green but are sun-dried til they turn dark red). This was accompanied by what I can only term as Mexican fried rice, and some homemade frijoles. We ate this with giant flour tortillas and green chile filled tamales that were made by a family friend, which were a lot smoother than the ones we had for breakfast yesterday.
Aloysus, Luis’ brother in law, brought out a chilled bottle of Reposado tequila after lunch. Infact it was so cold it was almost frozen so he had to shake it for some time until it was pourable. He served it with a chaser of a small snifter of sangrita and a plate of lime wedges and salt Tequila, especially good quality Reposado, should be sipped like brandy, not taken as a shot.
Some cousins arrived around 5 with some sweet snacks – some ‘bow ties’ or thin dough dipped in a sugar syrup and deep-fried until they are beautifully glossy and brown, and some flat unleavened cakes that were filled with brown sugar. Both were incredibly sweet and rich but were the first dessert we’d had since being here, so I had to sample both!