Last night, after sleeping off our huge lunch, we decided to go and try some more tacos – this time, beef. It was raining (which is a rare occurrence, especially in this part of Mexico) as we dashed from the car into Luis’ favourite taco restaurant – this is normally his first stop from the airport when he arrives in Hermosillo.
Inside the taqueria
Some queso fundido as a starter
Luis ordered us some queso fundido to keep us going while we waited for the tacos to arrive. This version was a lot runnier and softer than the one we had before – a lesser quality cheese.
We each ordered 2 skirt steak tacos and went and chose from a big condiment station in the middle of the restaurant what we wanted to eat with them.
Steak tacos
I chose fresh salsa, cilantro mayonnaise, 3 kinds of chile sauce and salsa verde, which was a great accompaniment to the steak. It was simply grilled, still very pink and incredibly tender.
Adding condiments to our tacos
The condiment station
We washed it all down with a jug of horchata, which is made from rice milk, cinnamon and sugar. I found it a bit too sweet but it was quite refreshing.
After a night of tacos, we found ourselves back at Taco Fish this morning. This time we stuck to shrimp and I had three orders. Luis only had 2 as we had a 4 and a half hour drive ahead of us so he didn’t want to fall asleep. I have to say, I could get used to having tacos for breakfast.
The whole family set off for Álamos, a colonial town south of Hermosillo, near the state border, around 10 and arrived at our hotel, Hacienda de los Santos, (the house of the saints) a series of heritage buildings lovingly restored by it’s American owners, by 2.30.
Since every day seems to revolve around food (and rightfully so!) we immediately found the hotel restaurant, Agave café, and ordered lunch. The guacamole was served in a huge black lava bowl and we had a huge plate of nachos for the table. Simon and I shared a bowl of tortilla soup (which Luis told us he had put on the menu at Agave in Hong Kong) – a chicken broth base, chock full of tortilla chips, chicken, vegetables and avocado. I ordered a beef salad, trying to opt for something a bit lighter, but it was huge and contained peppers, corn, beans, avocado, carrots and lots of rare beef all coated in a tangy chipotle and lime dressing.
Big bowl of salsa
Chicken fajita with peppers and beans
Beef salad
Tortilla soup
Collection of cowboy paraphernalia outside the restaurant
on an empty stomach 