Guy jumped in a Cabo race car for this trip and on his first stop, he came to “Asi & Asado.” Chef Gustavo Jimenez makes tacos from all kinds of ingredients, and today Guy gets to watch him make his octopus taco. First, they boil the octopus for about a half-hour with spices. While it was boiling, he made the pico de gallo using all fresh ingredients. After the octopus cooled down, he cut pieces of the tentacles and grilled them. Then using a fresh tortilla he made from his own masa, he added the octopus and the pico de gallo and that was it. Guy loved the freshness of the octopus, and the pico was perfect. As Guy sat down to munch, he met up with Rage Against the Machine drummer Brad Wilk. Brad loves the tacos there and whenever he is in the neighborhood, this is his destination. Guy watched as Gustavo made the pineapple salsa to put on the vampire, a tortilla with grilled pork chop and pineapple, that Guy just loved.
Next stop was Solomon’s Landing Restaurant at the marina for the freshest catch of the day. Brian Solomon has been cooking up great food since he left California and bought the place in 1995. He showed Guy how he makes his fresh lobster sauce using the shells and claws of the day’s catch. He then filleted a freshly-caught snapper and made a dish that had Guy reeling when he paired it with the lobster sauce. Next he made the red sauce for the chilaquiles that looked delicious. He also has something on his breakfast menu that is the ultimate hangover cure. His stuffed French toast is made using fresh strawberries, and bananas sautéed in butter and sugar. Then brandy is added to the pan. He next takes thick sliced bread and puts cream cheese on one side of two slices and adds sliced fresh strawberries and bananas. When he puts it together, he batters the sandwich and puts it on the grill until golden brown, covers it with the fruit compote. Yum!
Last stop was Tiki Bar, right across the marina, where Guy stopped for sushi. He met up with owner Moses Gonzalez and chef Manuel Aradando, who made tempura shrimp with salmon and crab and covered with eel sauce.
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