Sailing through the waters of Barcelona. The water was beautiful, so tranquil and relaxing. This is a picture that I captured while sitting on the balcony. It seemed surreal.
I even have to ask myself how can something so beautiful be so dangerous all in the same breath.
The color of the sky and the calm waves in the water. If you were ever looking for peace, this was it.
I love to watch breath taking and unique sunsets. The sky can display fascinating pictures and colors. Almost as if its painting a picture for you to admire. The picture can change in a blink of an eye.
I try to capture a picture here and there when ever I can. Traveling to ne places, I want to remember the beauty of the things I have seen and experienced. Life goes by quickly. We should take the time to stop and smell the flowers. Enjoy and admire the beauty the world has to offer.
I traveled to Ensenada, Mexico and I was able to taste some of the best Tequila I
have ever tasted. Sabor Azteca tequila, the different flavors, smooth taste and perfectly aged. I also want highlight the women behind the smooth taste. Rafaella is a professional tequila master
There are several flavors to choose from. Make any of them your personal favorite. If you like flavor try the strawberry tequila. Its so smooth and the strawberries really enhance the taste.

Even if you can not go to Mexico, but you love Tequila I would recommend you give this brand a try . I promise you will not regret it.
Check out Rafaella's Sabor Azteca tequila on face book Rafaella Tequila Master | Facebook and Instagram @rafaellatequilamaster You can also order online. CHECK IT OUT!

Ensenada Fish Tacos

I love Fish tacos and on my recent visit to Ensenada, Mexico . I was blessed with a little history and the recipe to the real fish tacos. The Baja fish taco was said to have been invented in either San Felipe or Ensenada. Some say that it even owes its roots to the immigration of Japanese fishermen who made their way to Mexico in the 1950s and '60s, drawn to Baja California's cold-water currents and biodiversity.

Fish Taco batter

1lb all purpose flour
1 egg
1 beer (lager)
1tsp baking powder
1 tsp onion powder
1 tsp garlic
1 tsp black pepper
1 tsp salt
1 tsp ground oregano
1 tsp mustard (yellow)

Taco Assembly & Garnishes
corn tortillas warmed
shredded red cabbage tossed with lime juice, salt & pepper
pico de gallo optional
cilantro chopped
lime wedges

Drizzle the fish with lime juice and season with salt and pepper. Refrigerate until you're ready to cook. Before frying, remove the fish from refrigerator and pat the fish dry with paper towels.
In a large bowl mix the flour, baking powder, garlic, mustard, oregano, 1 teaspoons salt, onion powder, garlic and pepper until well blended. Pour in the beer and whisk lightly until there are no lumps. Rest for 15 minutes. The batter should be similar to a pancake batter in consistency. After the batter has rested, add a little more beer if the batter seems too thick.

FRYING THE FISH Pour the oil into a deep heavy bottomed pan to a depth of 2 inches and heat over medium-high heat to 350 degrees.
Begin adding the pieces of fish to the batter and thoroughly coat each piece. Using tongs, place a few of the fish gently into the hot oil. Cook a few pieces at a time until they float and are golden brown in color. Flip the pieces to cook both sides. Once done, remove the fish and place on a baking sheet lined with paper towels to drain. These can be placed in the oven to keep warm.

SERVING THE TACOS Line a warmed tortilla with 1 or 2 pieces of the fried fish, top with the shredded cabbage, pico de gallo (optional), fresh cilantro and drizzle with the chipotle crema. Add a dash of your favorite Mexican hot sauce if you like some extra spice. Serve with a wedge of lime.
Best fish to use :
White-fleshed, mild, saltwater fish. Whether snapper, mahi mahi, grouper, flounder, halibut, cod, tuna or mackerel.

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