November 29, 2014 Breakfast Shrimp Salad Omelet Lunch Oaxacan Chicken Mole Dinner El Jackal Seafood Cocte

November 29, 2014 Breakfast Shrimp Salad Omelet   Lunch   Oaxacan Chicken Mole  Dinner  El Jackal Seafood  Coctel

Because Suzette is under the weather with a stomach problem she did not eat her second shrimp stuffed avocado salad two days ago.  So today we decided to make a shrimp salad omelet with the PPI shrimp salad for breakfast.   It was quite good although the mayonnaise curdled a bit and made for a slightly clumpy texture.

We decided to make our chicken mole for lunch. 

We measured out 1 liter of chicken stock and added the Oaxacan mole paste to it.  It went into solution quickly but was a little thin, just like when we made it at home last time.  We cooked the sauce until it thickened a bit and then added 1 shredded whole breast of the roasted chicken, which was a bit too little meat to the quantity of sauce.  We served the mole over rice with Mexican squash sautéed in garlic and olive oil, which was delicious.

We swam in the ocean twice today and had massages in the tent near our condos on the beach.  The massage place is near an entrada from Palmar where an American woman set up a bar on the beach.  

As we walked up the entrada we saw an Quincenera celebration being set up in the Entrada, which seems to be a public access area available for all kinds of uses. 

For dinner Suzette was still off food so we walked across the street to El Jackal and I ordered a coctel of bay scallops, shrimp and octopus.  I have never had a coctel like this, it had the agua like texture but this coctel was fresh ingredients served in  a warm caldo.  Very interesting with a warm and cool texture and ingredients.

After dinner I ate the rest of the chocolate mousse with brandy and tea.

Bon Appetit

Bon Appétit