part 3 of our trip to Todos Santos, part one starts HERE
Surfing morning breakfast was breakfast tacos, filled with eggs, sausage, hot sauce, and avocados alongside big bowls of fresh fruit. We were fueled up for the day and ready to surf!
We drove out to Cerritos excited and a little nervous for our lesson. We walked onto the beach, not quite ready to settle for the first lesson stand we came across. We did learn a key lesson though: cash only. American cash preferably. Well, we did not have enough cash of any kind, so continued to walk down the beach looking pretty lost. As we watched some novice surfers take on the breakers, we must have been putting out some kind of vibe that we wanted to try it. One of the lifeguards came up to us and offered us lessons. He was charismatic and funny and was willing to give us lessons now and we could pay later. Deal!
We put on shorties and learned the basic steps on the beach and were quickly in the waves. I watched Matt take on his first wave…and catch it! He was up on his first try! My first wave was a flop, but I stood up on my second one and from then on we were both hooked. We were out with our instructor Tachio for about an hour, and then had the boards for the rest of the day. By the time we drove home, we were sore, exhausted and absolutely glowing with joy. We could surf!
The next day we planned to take it easy and recover. Boy it is a good thing we did! We were both so sore, and my calves were sunburned, so we took it easy. We gathered up the dogs (Inca and M. Dog were very sweet strays that had adopted Casa Rancho and they were our pets for the week) and walked to the beach near us to watch the waves. The waves were HUGE! Massive walls of water that crashed right at the edge of the massive sand banks. We could easily see why there were stern no swimming signs everywhere…these waves would pummel you. Even if you managed to get out, there was no way you could make it back into the beach without being ground into the sand by 20+ foot swells. Awesome to watch though. I took FAR too many wave photos (a theme on this trip!)
After our jaunt to the beach we drove back into town for more tortillas (corn this time) and camarones grandes (jumbo shrimp) for dinner. We marinated those bad boys in a delectable combination of Baja flavors, and prepared a feast complete with some Mexican sparkling wine. As the shrimp grilled, I quickly cooked the extra marinade as a sauce and added a (heavy) splash of tequila. The shrimp was out of this world. Five star dining in the comfort of our own Mexican rancho.
Here is the recipe. Amounts are rough because that is how we cook. Adjust to your taste.
Todos Santos Camarones with Tequila Sauce
- 10 large shrimp, butterflied in shell
- Green onion, minced
- Fresh cilantro, minced
- 4 cloves fresh garlic, minced
- Pineapple juice
- Juice of 5 mini limes
Marinate butterflied shrimp in marinade for a few hours. Grill on high for a few minutes. While grilling, quickly heat marinade to a boil, add tequila to taste and heat through.
Serve shrimp and sauce with fresh coconut rice and beans, or a salad with fresh avocado.