Please enjoy my Mexican reruns as LC and I bask in the sun on the beach!
Arriving at Capella Pedregal around 1pm last Thursday, B and I quickly made our way to the swim-up bar in front of one of the resort’s restaurants, Don Manuel’s.
I say quickly, but first we had to assess our 3 bedroom, 3 1/2 bath villa, stocked with groceries I had ordered the day before. Our mayordomo was to make guacamole for us, but alas we did not get a personal assistant. Most impressively, however, the ingredients were placed in our refrigerator…..the exact ingredients I use for my kickass guacamole! Of course, I got the recipe from a Mexican cleaning lady twenty years ago. More on this later…..
The first order of business was a Corona Light with lime. Then we slipped on our bikinis and dipped our toes in one of our 2 balcony infinity pools (yeah, I’m serious).
Finally down at one of the infinity pools, we chose 2 deck chairs near the bar, overlooking the white surf and the turquoise waters of the Pacific. Handsome Latino servers happily decked out our comfy padded loungers with fresh white towels as we gazed momentarily at the blue blue sky.
Now it was time for tequila! And a snack, too. B and I ordered two shots of Herradura with salt and limes plus two margaritas. Chips, salsa, and guacamole started us off. The chips were very thick. I was hoping this was not typical to Cabo San Lucas but as the days wore on, it became evident that it was the standard. As were white corn tortillas that were wrapped around our shrimp tacos rather than the coarse, intensely corn-flavored yellow ones.
The shrimp were plump and fresh, as I would expect sitting ten feet from the ocean, and their guacamole was authentic and chunky. Pico de gallo and a habenero salsa provided some kick.
As did our unexpected second shot of tequila. That kick put me to sleep on the chaise lounge to the sound of the crashing waves and the Latin acoustic guitarist that played poolside as the sun set.
A good start.