June 5, 2021 Lunch - Don Pedro’s, Sayulita. Dinner - Smoked tuna and Grilled Mackerel tostadas
I started the day with a Bolillo cut in half and buttered and toasted. On each side I placed provolone cheese slices and one one Turkey ham slices and the other Genoa Salami slices. Linda made me a cup of chai tea.
Then at 11:00 we drove to town to take Suzette to get her hair cut and T. R. Drove Linda and me to within one block of Don Pedro’s and then drove the car back to the hair salon and walked back to the beach.
Don Pedro’s is one of the oldest and most successful restaurants in Sayulita. Recently it obtained a beach concession in front of its restaurant that allows it to control access to its beach. When we arrived we were the only guests and by the time we left at 3:00 only a couple of girls and a small family came compared to the 10,000 of weekend bathers beyond the ropes. Here is a photo.
We enjoyed the exclusivity and the drinks and food were excellent. Linda ordered chicken taquitos that were handmade, not from Costco and Suzette and I ordered a soft-shell crab sushi roll that was among the best I have ever tasted. It was beautifully flash fried without a lot of batter an encased in sushi rice secured around it with a sheet of roasted nori. It was obviously made by someone who knows how to properly make sushi, which one would assume a restaurant of Don Pedro’s reputation can find as a sushi chef.
The only purchase I made was about 1/2 lb. of caramelized pecans for $7.50 from a candy and nut vendor who wheeled his wares around the beach in a wheelbarrow.
As the air heated up in the afternoon we went swimming in the ocean. The beach within the bay at Sayulita is very flat so is favored by beginning surfers and everyone else for swimming. I actually swam with Suzette and Linda for a few minutes, which was fun. There were flecks of gold suspended in the water, which T.R. said were phosphorous that make the water golden when the sun shines on it in the moving waves.
At 3:15 we walked the three blocks to the car and returned to Bali Ville after Linda shopped for butter, mineral water, and BBQ sauce.
We regrouped on the patio around 7:00 on the patio.
We had decided to thaw a package of smoked tuna for dinner and there was some PPI grilled mackerel and shrimp, so we decided to make seafood tostados with a shrimp appetizer.
After Linda served the shrimp with cocktail sauce and saltine crackers, the was how T R likes to eat them, with margaritas made with the lovely no name tequila. Then Linda, Suzette, and I retired to the kitchen to prep the tostados. I sliced two Roma tomatoes, 1/2 of a red onion, and 1 1/2 avocados while Linda shredded the tuna. Then Suzette mixed the fish BBQ sauce and sautéed the mixture in a skillet until it was hot.
Linda placed the cold grilled mackerel on the platter I had placed the sliced vegetables on and set the table and placed fresh tostadas in a bowl on the table and we were ready to eat.
I must stop here for a bit because it is 7:30 on June 6 and the jungle canopy is coming to life with a Sunday morning chorus of the calls of chacalacas, which is a large brown bird. By 8:00 they stopped the chorus, I suspect having sorted out their territories.
At sunset the now usual suspects began to appear, the Mexican black banded oriole, the chacalacas, and the black hooded night heron.
Dinner was very pleasant. Suzette and I have always loved smoked Marlin tostados made with BBQ sauce, which must be a Mexican west coast favorite. The addition of chunks of grilled mackerel made the tostados that much better and the thin slices of avocado practically melted into the tostado on contact to form a flavorful base for the fish, and onion and tomato slices.
We drank beers and ate for a few minutes, but did not finish all the food, so there will some PPIs.
After dinner I put the caramelized pecans out and Linda brought out the Cerdo Negro whiskey for a night cap.
We said goodnight around 9:30. Suzette helped me treat my sunburn with a miracle serum.
Bon Appetit
Suzette and I showered off the salt water and then napped until 6:30 when we
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