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Posted by: Kim_Hamilton on 05/02/2008 12:05 PM Updated by: Kim_Hamilton on 05/02/2008 03:48 PM
Expires: 01/01/2013 12:00 AM
:



A Taste of Cabo San Lucas with "Cinnamon Flavored Sopapillas"~By Jenny Baxter of Jenny's Kitchen

Greetings from Cabo San Lucas....No, I am not there physically, but there is not a Cinco de Mayo that goes by when I do not recall the fabulous excursion my girlfriends and I experienced when we took a trip there one year. Where do I begin? Landing at the tiny airport and being solicited by rows of vendors yelling to us, both in Spanish and English, on both sides of the crowded aisles as we made our way to the outside of the terminal, which was actually a small tin building with glass windows and a door, was a real eye opener as to the....

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many times we would be confronted to purchase some trinket during our stay in Mexico. Then it was time to meet our guide and load our entire luggage in the belly of the somewhat modern bus, so we could get to our final destination. I was amazed to see the structures that these impoverished people lived in as we drove down the dusty dirt roads making our way to the highway. My heart went out to their residents.

Once we were at our stunning condo it was time to explore the countryside. We were all thirsty and hungry, so we traveled by foot to town and finally decided on an eatery that had outside seating. Gulping down a couple of genuine icy cold Margaritas and savoring the delicious homemade chips and fresh made salsa allowed us to relax and set the stage for our fun-filled vacation.

My favorite event was bartering with the vendors at the outside markets that were filled with clothing, jewelry, pottery, leather merchandise, sombreros, paper mache products, and carved wooden bowls. It was a good thing that I brought an expandable bag to carry my mementoes home in.

Riding in the glass bottom boat to the arch where the Pacific Ocean meets the Sea of Cortez was a blast! The light mist of the ocean soothed our skin from the hot sun as we rode the waves. After basking in the warm sun on the white sandy beaches some of us decided to take the boat back and some of us decided we would take an alternate route. I joined the group that made the decision to hike back to the condo. After all, according to the jewelry vendor it was just over the rocky knoll. The walk back, over two huge rock-strewn hills with the ocean crashing against the rocks never seemed to end. But, we finally arrived tired, thirsty, a little scratched up and more than famished. This was the venture that kept us laughing the entire trip!

The brightly painted cantinas were alive with well dressed Mariachis with their shiny brass trumpets, energetic dancers, loud music, and tasty tequila and everyone seemed to feel at home amongst complete strangers. I must say that I felt safer walking the dirt streets in Mexico at midnight than I did at the San Francisco International Airport during the daytime!

And the beautiful adobe churches and town squares, whose courtyards were bursting with vividly colored flowers in large clay pots, were so humble yet inviting. We actually rented a Volkswagen bus and cruised around the many little towns exploring, shopping, consume meal after magnificent meal as we built lasting memories in this country comprised of kind, helpful and hard-working people.

And there was the tortilla factory, tucked into a small alley, where we all stood at the window watching the dough being prepared and shaped by women both young and old their hands working in unison to produce these mouth-watering flat breads that could be purchased by the stack or individually. Until you have sampled one hot off the press you have no idea how scrumptious a tortilla can be!

I loved sitting at the oceans edge under the thatched huts in the evening’s gentle breeze sipping my Tequila Coffee and nibbling sweet cinnamon flavored Sopapillas. There is much more to tell, but what happens in Cabo stays in Cabo!

Sopapillas

4 cups flour

teaspoon salt

teaspoon baking powder

2 Tablespoons sugar

Mix and sift the dry ingredients together and then set aside.

1/3 cup melted butter

2 eggs

Cup milk

Oil for deep frying

Beat the eggs and then mix in the milk. Slowly add the dry ingredients and thoroughly mix. Then add the butter and work it into the dough with your hands. Knead the dough gently until it is smooth and elastic. Divide the dough into 30 balls. Roll each ball into a thin circle with a rolling pin on a lightly floured surface. Fry into hot oil until brown on both sides. Drain onto a paper towel. Sprinkle with cinnamon sugar

Cinnamon Sugar

½ cup sugar

2 teaspoons cinnamon

Blend ingredients and shake on the hot Sopapillas Keep It Sensuously Simple (A food tip from Jenny) Place the sugar and cinnamon into an empty salt shaker. Place the palm of your hand over the opening and shake vigorously to mix the ingredients. Screw on the cap and shake the mixture onto the Sopapillas.

Dough can be refrigerated for up to 2 days.



Well it’s thyme to go.

Jenny Baxter

Jenny’s Kitchen



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