Woke up at 4.30am feeling uncomfortable and incredibly hot. I had turned the aircon off because when we got back last night it was absolutely freezing in the room, but forgot it was 35 degrees even at night.
We went to the gym then headed to the hotel restaurant for a light breakfast. Once there, I sat with a green tea while Simon headed straight for the buffet. I went up to have a look a and was completely overwhelmed- there was so much heavy, rich and steaming Mexican food, most of it meat, that I couldn’t quite handle it that early in the morning.
Luis and Sergio joined us about 20 minutes later and Luis took us around the buffet and explained what everything was. It wasn’t like any breakfast I have ever had – there were at least 20 different dishes on offer, plus the usual egg station serving up huge omelettes and pancakes. Luis recommended a few must tries – chilaquiles, a dish of day old corn tortilla chips cooked with tomatoes, cheese and meat, frijoles (refried beans) albondigas – beef meatballs in a spicy tomato sauce, a stew of beef, peppers, chiles and onions and white corn tamales. It was the first time I’ve ever tried tamales – they were steaming hot and wrapped in corn leaves, and a soft, mushy texture punctuated with some very chewy bits of corn.
Right after breakfast we headed over to Cosco so Luis could stock up on produce to take back to Hong Kong. There was a huge bakery section and we ended up buying cinnamon rolls, mini lemon cakes, red velvet cake and a lemon meringue cake for lunch the next day.
We then headed next door to the supermarket to stock up on some more food and checked out the huge variety of local cheeses, including the panela in a basket and the infamous chihuahua, as well as the many varieties of chorizo that are ready made and can just be heated up and put into anything from tacos to queso fundido.
After dropping off everything we had bought, we jumped back in the car and drove to Kino beach. It was an hour’s drive through the desert and when we finally saw the ocean glistening in the distance it seemed like a mirage.
It was a sweltering day – at least 40 degrees, so when we finally arrived at El Pargo Rojo, a seafood restaurant by the beach, decked out in bright reds and oranges, the first thing we did was order big pitchers of limonada and beer.
Luis recommended the seafood cocktails, so I tried a scallop one, Simon and Luis had shrimp and Sergio chose a jumbo cocktail that was a mix of shrimps, snails, octopus and fish. They all arrived drowning in a mild tomato sauce with a few lime wedges and crackers, and I added a good dollop of chile sauces to mine. The scallops were very fresh and tender but I had a mouthful of Simon’s shrimps and immediately had food envy as they were succulent and full of flavour.
Next up we decided to share three dishes – grilled lobster, piri piri fish and garlic prawns. The lobster was a little overdone so was a bit chewy, the fish was coated in a heavy sauce and then covered in cheese and was rich and moreish, though the fish got a bit lost under all the coatings. The prawns were tiny, more like shrimps and were lovely and garlicky, cooked liberally with lots of spicy chile seeds. Surprisingly the best part of the meal was the sauce that accompanied the lobster – melted butter with lots of cilantro and tomato, we ordered extra and simply ate it with rice.