youdecidetravelguide.com - 1-28-2006 at 02:03 PM
While compiling stories and tips for our new Ensenada book in the Baja Travel Guides series, I happened to order this!
Anyone else know what it is?
BornFisher - 1-28-2006 at 02:11 PM
Looks like spam/shrimp fajitas
Bob and Susan - 1-28-2006 at 02:51 PM
spam is good
I wish it was SPAM
youdecidetravelguide.com - 1-28-2006 at 03:21 PM
SPAM is not moving when you eat it....
unless you are on a train....
I think it had some cactus grass in there.....
Natalie Ann - 1-28-2006 at 03:33 PM
Looks like a most delicious meal I had a number of years ago in La Paz. Shrimp, that cactus pad (can't remember the name), hot sweet onions (kind of
like green onions but with a much larger rounder bulb)... all grilled over an open flame... juices in the bottom. Is that what you ate? And you
didn't care for it? 
Mango Mango
youdecidetravelguide.com - 1-28-2006 at 04:54 PM
I think is the name of the place in Ensenada...
I dont remember any onions in it, but it sounds quite similar.
Mango Mango looked fun if you wanted flaming alcohol poured down your throat by the waiter, but the food was so so.... in my humble taste-buds'
opinion.
What's a good place to get some grub in Ensenada??
If you are the author or know the author
Keri - 1-28-2006 at 06:51 PM
I would like to send you an invitation to the Pyramid Resort 4th Annual Booksigning and Wine Tasting.And please bring me some of that lovely looking
dish your eating
. je je je,Please email me at pyramid(at)telnor.net ,k
Parrillada
The Gull - 1-28-2006 at 07:15 PM
Looks normal for it.
Bruce R Leech - 1-28-2006 at 07:27 PM
tastes like chicken
Molcajete
Gypsy Jan - 1-28-2006 at 07:36 PM
That's what that big three-legged granite pot is named and also the dishes served in it.
I can't see enough detail in your picture to pick out the ingredients, but if you had seafood, then the flavor and texture was probably killed by
overcooking.
The molcajete is heated up by a very, very hot oven and then the ingredients of the meal are supposed to be added in a carefully controlled fashion so
that when the dish is presented, all ingredients are at a perfect point where they stay warm/continue to cook in the super heated granite bowl during
the meal.
The good versions I have had use beef or chicken, with a mixture of other ingredients that can stand up to the heat.
It looks like the white spot is the traditional asadero (melting) cheese that is added so you can enrobe your other items with the melted goodness.
When done properly, it is a spectacular dish - presentation and taste.
La Nueva Canchanilla in Rosarito used to offer this, I don't know if they still do, but I remember a scene from a few years ago - watching the server
who maybe weighed 90 pounds staggering across the dining room carrying a molcajete for two that must have weighed thirty or more pounds (hey, granite
dishes are heavy!) and wondering if he would be able to stop or if he would just continue on through the wall to the parking lot.
wornout - 1-28-2006 at 08:31 PM
You super sized the number 2 and you don't remember? Don't you just love the beer down here!
Sharksbaja - 1-28-2006 at 11:48 PM
That lad is looking at something else! Maybe the #5 steaming cauldron
I love that hanging method they use for the prawns and langosta...
now if they only filled that puppy up!
[Edited on 1-29-2006 by Sharksbaja]
youdecidetravelguide.com - 1-29-2006 at 12:02 AM
>Keri
I tried to mail you, but got timed-out...
If you want to get in touch of the travel guides' author, his name is Brett Wyatt, and can be reached at http://www.youdecidetravelguide.com
I'm sure if he can get down there in May, he would be happy to participate 
Bob and Susan - 1-29-2006 at 06:17 AM
BornFisher....I think everyone missed it
Parrillada
The Gull - 2-1-2006 at 05:23 PM
Nopales, green onions, meat, seafood, frijoles a la olla and anything else you like.
Served with tender young man costs extra.
[Edited on 2-2-2006 by The Gull]
Sharksbaja - 2-1-2006 at 05:46 PM
THAT looks much more appetizing.