We recently had the very good pleasure of traveling to our friend’s hometown, San Ignacio, Sinaloa. It’s just over an hour from Mazatlán. On the way we stopped for one of the best breakfasts I’ve had in a long, long time. The meal was at Cuata’s, just south of San Ignacio. I had stewed ribs with nopales, and Greg had carne asada/grilled beef. It was accompanied by the most marvelous queso fresco — panela cheese, and the mooooooosssst glorious homemade blue corn tortillas ever!

Now, surely this wonderful meal, made with items from a stew pot, griddle, and grill, came out of a well stocked and well staffed kitchen. Indeed it did, though it was a kitchen that many chefs might find challenging to work in. More power to the cook! Cuata’s kitchen, without gas, electricity or running fresh water, was a Christmas reminder to me that sometimes simple is best!

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To keep Cuata company as she cooks, there are several pet pericos.

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Heartiest of heartfelt holiday wishes to all our readers. I am grateful for good friends, beloved family, open-air awesome restaurants like Cuata’s, the good health to be able to enjoy food like she serves, and the ability to share a bit of our lives with you. Thank you for being here with us!