A short tour of Bucerias with a stop at the ocean before happy hour was on the agenda.
The table was set for a Juan Marcos specialty......Rustic roasted jitomates y poblano y chipolte chile marinara con camarones over spaghetti rigati. Served with iceberg lettuce, roasted pecans, dried cranberries with my honey dijon mustard vinaigrette. For dessert we shared khalua cheesecake and tres leche capacino.
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