Contact Us

Frequently Asked Questions

Care and Maintenance

Dry seasoning rub

• 2 tablespoons garlic powder
• 2 teaspoons rosemary
• 2 teaspoons basil
• 2 teaspoons oregano
• 4 teaspoons parsley
• 4 teaspoons onion flakes
• 1 teaspoon chili powder

Place seasonings in a spice grinder, or use a mortar and pestle to blend the seasonings together. This fills a 2 oz bottle. Great as a rub for any meat, also excellent as a seasoning for hamburgers or meat-loaf.

Spicy Burritos

• 1 1/2 lb. Ground beef or chicken
• 1 tablespoon cumin
• 2 teaspoon garlic
• 2 teaspoons oregano
• 1/4 teaspoon cardamom
• 2 teaspoon chili powder
• 1 tablespoon of onion flakes
• 1 tablespoon lime juice
• flour tortillas
• shredded cheese
• diced tomatoes
• fresh lime wedges
• 4 oz Sour cream
• 1 tablespoon chipotle chili powder

Add chipolte powder to sour cream, mix thoroughly and set aside in refrigerator.

Begin browning the ground beef or chicken, as meat begins to brown add next 6 seasonings. Finish cooking meat remove from heat and add 1 tablespoon lime juice. Warm tortillas, spoon meat mixture into tortilla, sprinkle with shredded cheese and tomato, add a spoonful of sour cream, fold and serve.

Grilled Baja Fish Tacos

• 1 lb. fresh firm white fish, snapper, cod, etc.
• 2 limes
• 2 teaspoons oregano
• 1 teaspoon salt
• corn tortillas
• Shredded cabbage or lettuce
  (Cabbage has a much longer life span away from a refrigerator, and it lends a good crunch to the tacos)
• feta cheese
• 1/2 cup of mayonnaise
• 1 tablespoon vegetable oil
• Pickled white onions, salsa, and guacamole (recipes follow)

Real Baja fish tacos are battered and deep fried. Very, very good. However, they are messy to prepare and not as good for you as this grilled version.

Place rinsed fish in a shallow bowl or baking dish, squeeze the juice of 1 lime over the fish and sprinkle with oregano and salt. Cover and let marinate for 30 to 60 minutes, keeping the fish cool. Mix the 1/2 cup mayonnaise with the juice of 1/2 a lime, cover and keep cool. Cut the other half of lime into wedges to serve with the tacos.

For grilling, use a fish or vegetable grill, something the fish can not fall through as it cooks. Oil the grill and place over a medium to hot fire. Place fish on grill and cook for 3 to 5 minutes per side, or until done. Begin warming tortillas when fish is turned.

Serve two corn tortillas per taco. Spread a tablespoon of the lime mayonnaise mixture on the tortillas, place a small amount of fish on the mixture, top with shredded cabbage, pickled onions, guacamole and salsa. Enjoy

Pickled white onions

• 1 Large white onion thinly sliced
• 1 1/2 cup white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 1 teaspoon oregano

Place sliced onion in sealable container, mix vinegar, salt, pepper and oregano together and poor over onion. Cover and let sit for 1 hour. This can be made ahead of time and stored in the refrigerator for up to a week.

Fresh salsa

• 1 1/2 lb. tomatoes chopped
• 2 cloves garlic crushed
• 1/2 large white or yellow sweet onion diced
• 1 cup chopped cilantro
• 1 jalapeno finely chopped
• 1/2 teaspoon crushed black pepper
• salt to taste
• juice of one lime

Combine all ingredients in a large bowl except for the lime juice. Add 2 tablespoon of lime juice and mix, cover and set a side for 15 to 30 minutes to allow the flavors to combine. Taste and add salt, pepper and lime juice as needed.

Guacamole

• 2 ripe avocados
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon finely chopped cilantro
• salt to taste
• 1/2 teaspoon pepper

Seed, peel and dice avocados, mash with a fork, add the rest of the ingredients and mix well.

Ginger Shrimp and Coconut

• 1 lb. jumbo shrimp, peeled and deveined
• 1/2 large sweet onion chopped
• 2 tomatoes chopped
• 2 tablespoons peanut oil
• 1/2 teaspoon crushed red chilies
• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• 1 teaspoon granulated garlic
• 1/4 cup chopped cilantro
• 1 teaspoon crushed black pepper
• 3/4 cup unsweetened coconut milk

In a small bowl combine ginger, garlic, turmeric, red chilies, and 1/2 the chopped cilantro, and black pepper. Mix thoroughly and set aside.

In large sauté pan heat peanut oil, add onions and the bowl of seasoning. Sauté until onions until begins to turn transparent. Add shrimp and stir until shrimp begins to turn an opaque pink. Add tomatoes and stir to warm, add coconut milk, reduce heat and cover. Simmer for 6-7 minutes, or until the shrimp are cooked through and are tender. Add the rest of the cilantro and toss.

Server over rice, with a side of cool tropical fruit, such as papaya, mango, or banana.