[Guest Post] In honor of Deb’s vacation in Playa Del Carmen, I wanted to share this recipe I learned from friends that live there for fish tacos. My first trip down there was with my BFF Victoria and about 10 guy friends. I highly recommend this arrangement: the boys would scuba dive and spear fish while we sun bathed and then the boys would bring up their catch of the day to the Mexicans at a beach front cabana cook-out place. They would turn the catch of the day into the best fish tacos I had ever had. So I made them teach me how.
When Alex woke me up this morning, I was certain, and not for the first time, that he was indeed smoking crack, as it couldn’t have been even 4:30 in the morning, nonetheless 8. Someone really ought to tell him he can go back to bed for a couple hours, I mused to myself, but determining this to be a too-depleting energy expense, I simple rolled over and pretended he wasn’t there. After all, if he simply fails to wake me up this morning – if it is simply not possible – he’ll eventually have to give up and I will be able to sleep uninterrupted, forever. I am nothing if not the height of rationality in the morning.
Look, I’m not going to call Friday night’s dinner a disaster. For one, my husband would jump its undeserving defense and hey, nobody went to bed hungry, did they? But, I hated it. It was a tremendous amount of labor for a just shy of average outcome, none of the dishes lived up to my taste bud’s anticipation of them and even looking at the photos as well as the ample leftovers the next morning, ugh, I just wanted it all to go away. We can’t be great cooks every night, can we? I suppose some disappointing baigan bharta, oily cauliflower with onions and tomatoes and lackluster naan are small prices to pay for lucking out round one with garlic soups and sable cookies.
In the two years since I’ve rejoined the meat-eating world after a 15-year absence, I’ve re-immersed in, I’d like to think, a considerable range of flesh. There’s been more chicken than you can shake a drumstick at (sorry, couldn’t resist), turkey, pork, beef and even some new things at tablecloth-ed restaurants like duck and quail. But, I’ve sorely lacked in my embracing of les fruit de la mer and this constantly mocks me on my journey to become the kind of eater that embraces everything edible. (I heard Ruth Reichl say a few weeks ago that the only food she simply will not eat is honey. Just one thing! And it’s honey!)