Zihuatanejo, Mexico was were PJ and I celebrated our first 10 days as a married couple. Zihuat (as the locals called it) is located on the west coast of Mexico, fronting the Pacific Ocean.

One of my most memorable experiences was our personal cooking class with our resort’s chef, Chef Raul. Chef Raul took us on a tour to the city’s local mercados or markets. 

Fish Market

At these outdoor markets, we purchased our necessary ingredients for guacamole, mexican salsa (which is more like a pico de gallo here), sauce roja (a roasted tomato, garlic, pepper all mashed and prepared with a mortal and pestal), fish tacos, tiritas, grilled mahi mahi and a variety of native fruits such as the guava, chayote, and tuna.

Picking out our Mexican fruits

PJ and his favorite dish "tiritas"

Back from the market, we put on our paper chef’s hats and started the chopping. I felt like I was on food network. One thing I noticed immediately was the simplicity of their cooking. My previous preparation of guacamole included a variety of spices like cumin powder, garlic, red pepper. The recipe we made included avocado, tomaotes, onion, lime juice, and cilantro. Nothing fancy, but it tasted delicious. Our favorite dish that PJ managed to incorporate into every meal was called tiritas, means “tiny strips.”

Therefore, for the preparation of this dish, all ingredients including the raw pieces of fish, jalapeno, red onion, and cilantro were sliced into thin strips. We used a brilliantly red tuna, but any fish could be used.  Generous amounts of fresh limon (lime in spanish) juice were added and final seasonings included oregano, salt, and pepper. The lime juice contains citric acid which causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. Our style of ceviche (or marinated seafood) had a very short marinating period and we were able to take a sample immediately.

Fish Tiritas

Fish Tacos

PJ has already requested we try this dish at home. I am sure if we find some good fresh fish to use, we might be successful in re-creating this delicious dish.  However, it won’t be the same. Tiritas aren’t really a fall dish, our kitchen ambiance will pale in comparison to enjoying the tiritas on the warm sands of the Mexican beach, and the bud light won’t wash it down quite as well as our Mexican local beer, but I am sure we will make a valient effort.

PJ and Jen with Chef Raul