Happy Holidays to all our friends and clients. We wish you a prosperous and healthy New Year, filled with the wonder of travel, learning, and new friends.

Usually this time of year our cooking classes are in full swing in Todos Santos. But, this year we are excited about our upcoming trip to New Zealand where we will be offering Mexican cooking classes at a new wine tour company started by a very dear friend. This is new for us as we have never traveled to this part of the world, but adventure calls and we are up to the task! In April we return to Todos Santos for a scheduled class at the end of the month. We still have openings and would love for all you Mexican food enthusiasts to join us for a delectable culinary vacation.

Feliz Navidad, Lynne

We have been so busy this last six months, traveling the back roads of Mexico, sampling all manner of regional fare, and meeting and greeting the most interesting local folk. To put it simply we’re having the time of our life and hope our enthusiasm for Mexico and its food translates to fresh perspectives and new ideas for “Cook with Us” culinary adventures.

In the hills outside Oaxaca we dined in tiny Arrazola’s only restaurant, a word I use very loosely. On freshly swept dirt under a shelter made of salvaged wood we tasted the most succulent carne asada ever. While the thin meat sizzled on a homemade clay comal and a huge pot of pinto beans simmered over the wood fire, Manuela, the friendly owner and cook, cheerfully and expertly patted balls of dough into tortillas that she slapped onto the red hot comal until they browned and bubbled just perfectly. With a six pack of beer purchased from the only grocery in town our simple meal was perfect in every way, tasty, filling and very authentic!

So many local cooks happily shared recipes with us when they learned about our cooking school. Often ingredients were jotted down on napkins while we ate and talked food or we were invited into the kitchen to watch and learn as dried peppers, spices, and freshly slaughtered goat or pork were expertly prepared into aromatic and rich soups and stews.

We perused the colorful local markets in each town we visited. I’ve never seen so much fresh bountiful produce so artfully displayed. Bright yellow pineapples with the rind removed stacked in tall pyramids. We studied the huge sacks and barrels of dried peppers of every description, baskets of aromatic spices, and herbs to cure all manner of ailment. Friendly stall keepers proudly displayed goats and sheep’s heads that hung forlornly from hooks in the rafters. Freshly made cheeses beckoned under a covering of cheesecloth while alongside might be a wall of grotesque masks and amulets to ward off bad spirits. The markets of Mexico are a wondrous feast for the senses, a bustling jumble of fresh food, caged animals and birds, beautiful flowers, trinkets, and all manner of humanity.

We’re back in Idaho for the summer, thankful for family and friends here and in Mexico. We look forward to next season’s classes and hope you will join us.

Adios, Lynne and Pancho (Frank)

Frank and I have been back in the States for almost two weeks now, working diligently updating our website and brainstorming new ideas for “Cook with Us.” The highlight of our five months in Todos Santos, Mexico was definitely getting to know our wonderful students and relishing the enthusiastic response to our cooking vacation program. Repeatedly, we heard “this is fantastic and so much more than cooking classes, maybe you should call it “cooking and more!” We strive to make this a memorable holiday for you, having fun in the kitchen is only part of the ingredients; we can also go hiking, fishing, shopping, boogie boarding and more. It is your vacation after all!

Several large family groups participated this season. Two families had six children between them; we organized special activities for the kids with their own guide. When it was time to depart there were tearful goodbyes as they did not want to leave us and all the fun they had.

I love the challenge of having another chef in the kitchen and this year we had the pleasure of two, each sent by their employers to gain more understanding of Mexican cuisine. It is rewarding teaching young professionals and feeling their excitement as they return to their restaurants to put that knowledge to use.

Cook with Us vacations are for everyone; the enthusiastic home cook, families and friends wanting to have a fun learning experience, travelers to Cabo and the surrounding area wishing to visit authentic Mexico, culinary students, and anyone with a yen for the taste of Mexico. Come join us. 2007-2008 classes are forming now!

I can’t believe how the summer just slipped away. I had the best intentions of keeping up with this blog…but there always seems to be something to keep me away from writing about all that we are doing. I guess it’s the actual doing that takes the time. We catered several special fiesta’s this season and had a great time at all the parties even though we were actually working and preparing the most delicious Mexican dishes.

Now, we are very excited to be on to the next season. It’s time to meet everyone in Todos Santos, Mexico. This year we have participants joining us from all over the globe and we really look forward to getting to know you all and to cooking, eating, and exploring all the best that Baja has to offer. See you soon! Lynne

Cook with Us will cater a Mexican Fiesta rehersal dinner on August 12th. As we prepare for this festive outdoor party and the 70 invited guests I will keep you posted on the best places to buy ethnic ingredients, explain essential cooking techniques, and post recipes and commentary on the process.

This important technique is essential to Mexican food preparation. Literally, asado means to roast. Prepare food “asado” by charring the ingredients until lightly brown, softened, and blistered. This can be done directly over an open flame, in a heavy cast iron skillet or comal, or in a very hot oven. Some cooks prefer to lightly oil the food to be charred as it aids in removing the skin. Vegetables most often prepared asado are onions, tomatoes and chiles. After chiles are charred place in a tightly sealed plastic or paper bag for 10-15 minutes and let steam. This helps the skins to soften and makes it easier to peel. Scraping the chile with a spoon removes the skin. Onions and sometimes tomatoes are charred, skins left intact, and then added directly to a recipe. Preparing food in this manner imparts a smoky, rustic flavor to Mexican dishes. Try experimenting with this technique, it lends itself to many cuisines. Add tomatoes asado to marinara sauce, blended salsas, or BBQ blends.

The little finger steaks in our fridge are just calling out to be used, and soon! With tomatoes, iceberg lettuce, cheddar cheese, and bottled salsa on hand, tacos it is! This recipe will turn any cut of beef into succulent, tender morsels excellent for shredded beef filling.
• 1 pound beef ( chuck, sirloin, round,)
• One half of white onion, diced
• 6 cloves garlic, minced
• 1 T. instant masa flour ( maseca brand)
• 1 t. ground cumin
• 1 T. ancho chile powder ( or to taste)
• 2 T.oil for sautéing ( corn, peanut, or olive)
• Salt and pepper to taste
• Four cups water or beef broth

In a heavy saucepan or soup pot heat oil over medium high heat. Add the onion and cook until transparent. Add the beef and garlic and brown the meat lightly. Stir in the masa, two T. water, cumin, chile powder, and salt and pepper. Cook for a few minutes until mixture thickens a bit. Add enough water (four cups) to barely cover the meat and cook covered for several hours until the beef is fork tender. Let the meat cool slightly, shred with fork or fingers, and pile into corn or flour tortillas.
Don’t feel like tacos, then try this recipe as a Mexican stew. Just add a few small potatoes, fresh or canned green chiles, corn, and tomatoes to the pot and let it simmer away. If you need to thicken it up a bit add more masa reconstituted with a little of the broth and add back to the pot.
Cooking Mexican food is really a mindset. Think robust flavors, simple technique, and fresh ingredients. The above recipe was inspired by MY pantry, so don’t be afraid to experiment to get just the flavor you like. Add more chiles, other herbs, or wine to make it your own. Bye for now, Lynne

Our revised website has some great new photos, thanks to our students who so graciously forwarded them to us. We’d like to extend our gratitude and also give credit where credit is due. Jane Rosenberg of Rosenberg Designs took great close-up shots of the scrumptious food we prepared. Checkout those roasting poblano chiles on the “about us” page. Oh, and my very favorite dish “Chiles Nogado” in the “photo gallery”. YUM!!. I love her fire picture taken during our beach cookouts; it’s on the “activities” page. Yoli, my compadre in the kitchen graces the home page. Jim and Diane Hayden also e-mailed great pictures from their class group which can be viewed in the photo gallery. Jim is a master Thai chi instructor and led us in an impromptu morning session which was a welcome start to our day. Judy Milton sent a CD that contained beautiful shots of the Hacienda Inn. Those ladies in her group really knew how to have a good time! I also want to thank our friend Roger, the roving photographer, who took some splendid candid shots. The doll vendor on the “activities page” and Casa Tierra viewing deck are his work.
We also want to thank our students for their heartfelt comments and suggestions. Valerie (one of the crazy ladies) suggested we offer another lodging option, maybe in town. So we now have Casa Bentley, a lovely four suite inn, situated right in the heart of the historic district as a new lodging option for our guests. Valerie and her sister had such a good time with us and at the Hacienda that they are signing up again. Now the only problem, they can’t decide which place to stay. Decisions! Decisions!
Please keep your ideas coming because COOK WITH US strives to make this the BEST VACATION YOU EVER HAD! And remember as Jim so aptly expressed, “EXPECT THE UNEXPECTED” in Baja! Bye for now, Lynne

We are back in the States now, so it’s Happy Memorial Day to you all! I know this is an American holiday but how about adding a little spice to your backyard BBQ. Throw a few fresh Poblano chiles on the grill and lightly char. Place in a plastic bag for 10 to 15 minutes and let sweat. Remove from bag and carefully remove the skins on chile. Slice into strips and serve with steak, hamburgers or whatever you are having! They are also great sliced and mixed into a creamy white sauce and served as a side dish. We love cooking on an open fire at the beach as we do every Wednesday during classes. A cozy fire, a beautiful sunset, a few strawberry margaritas and this delicious meal on the grill… Here’s our recipe for grilled fish that incorporates those tasty chiles and is perfect for any BBQ! Have a great weekend everyone….Lynne

Pescado Asado con Papas y Poblano / Grilled Fish with Potatoes & Poblano Chile Strips
Fresh catch of the day, grilled over a welcoming fire on the beach. Relax, have a cervesa, and enjoy the meal.

• 6 oz. ( per person ) whole fish of preference; halibut, sierra, or snapper
• 1/3 C. tequila
• ¾ C. fresh squeezed lime juice
• ½ C. orange or grapefruit juice
• 3 garlic cloves, chopped
• 1 t. salt and pepper
• ¼ C. olive oil
• ¼ C. mayonnaise

Prepare Fish and marinade:
Wash and dry the fish fillet, leaving skin intact. Place in baking dish. In a glass bowl combine the rest of ingredients. Use wire whisk to blend thoroughly. Pour marinade over the fish, cover and refrigerate for several hours.

Grill fish:
Cook on grill, placing fish on foil will help preserve moisture. Watch fish carefully and turn as soon as fish is cooked half way through. Remove from heat as soon as it is cooked through on both sides. DO NOT OVERCOOK.

Prepare Potatoes:
Prepare one potato per person. Scrub potatoes in water. Par-boil whole potato until fork will pierce the skin, about 15 min. This step will cut down time on the BBQ. Wrap potato in tin foil. Place in the smoldering coals for about 1/2 hour or until soft. Top with rajas de chile poblano.

Prepare Rajas de Chile Pobano:
Char, stem, skin and seed pobanos. Cut chiles into long strips (rajas) 1 inch wide. Heat 2 cups heavy cream in a saucepan, add chiles and heat through. Season to taste with salt and pepper. Spoon sauce into the baked potatoes.

This is a going to be a great year for taking a cooking vacation in Baja Mexico. Please email us with any questions or comments you may have about our class dates, registrations, and services.

We will be using our new Blog to keep you informed of news, updates, information, dates and classes offered from CookWithUs.

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