Hola! Long timos, no seos! In Cancun we enjoyed some grilled mexican food, which was very, very, very good. What about the combo of grilled tortillas, grilled salmon, mucho wonderful salsa – all served with cool craft beer? Well I say yummy! Put on your sombreros and check out the recipes downstairs:

Salmon Tortillas20160702-DSCF4849


  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • Garlic
  • 2 skinless salmon fillets
  • 6 tortillas
  • Cucumber
  • Avocado
  • Grated cheese
  • Salsa (of your choice)


  1. Heat the grill to high.
  2. Mix the smoked paprika, garlic and cumin in a small bowl. Rub the spices over the salmon fillets and pop under the grill for 8-10 mins until cooked through.
  3. Cut or grate cucumbers and avocado.
  4. Place all the fresh ingredients into separate bowls.
  5. When ready warm the tortillas in the grill for a few seconds.

Nectarine Salsa20160702-DSCF4825


  • 1 cup finely diced nectarine
  • 1/2 cup finely diced red bell pepper
  • 1/3 cup finely diced onions
  • 2 tablespoons finely diced jalapeno pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, plus more to taste 1
  • pinch cayenne pepper
  • 1 pinch freshly ground black pepper


  1. Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
  2. Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
  3. Before serving, stir in black pepper. Add a pinch more salt, if needed.

This time instead of sparkling wine we enjoyed the friday mouse with a choice of craft beers. Next up: Los Angeles!20160702-DSCF4832

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