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We, my wife, son and myself, were recently vacationing in Cabo San Lucas. We ate both breakfast and dinner at your restaurant(s). The French toast was as heavenly as described. Dinner was truly a delight. Your salsa bar is out of this world with the assortments that are offered. We retain fond memories of your restaurants. I passed the first newsletter around my office after I received it. The food lovers in the office look forward to my receiving the next issue. Hope you had a great vacation yourself. Just out of curiosity, where does one who lives in Cabo go on vacation? Any place else would almost seem a let-down.

Best regards from Arizona.
Jerry Miller

Thanks for the kind words Jerry. I can't speak for anyone else but when I get some time for vacationing I just like to hop in my raggedy-ass old pick truck and hit the road with my raggedy -ass old dog..... no particular destination in mind.

_________

Dear Mr. Moore,
We are just wondering how you faired with the hurricane weather that came your way?? Hope all is well and we look forward to your emails.

Take Care.
Scott and Julia Simmons
Seattle, WA

Call me Spencer or Hey You or something --- Mr. Moore doesn't seem to fit. The Hurricane whacked us pretty good. It wasn't the strongest we've seen but it certainly was the most stubborn. It just sat about 60 kilometers off shore and battered us for close to 48 hours. I live a couple of miles out of town and could not get into town for 3 days. However we were up and running in a week and looking forward to a great season.

_________

Spencer,
I just want to say thank you for the wonderful experience that we had at your restaurant last week! In the past we have been to a few good restaurants while visiting Cabo and we have been to a lot of average restaurants in Cabo. Your restaurant has brought a new level of excitement to dining in Cabo! The chiles en Nogada really was as you described "like Christmas" Our young children, who you may recall dancing in the isle while the musicians played, agreed that this was their most favorite restaurant. Our only regret is that we didn't try it earlier in our vacation week, because we would have been back more than once!
Dean Gayon

Jeeze, I never get tired of hearing that stuff. Next time you're down here don't forget to try Mama's Royal Cafe for breakfast. The best breakfast restaurant in the whole country.


	Salsa Newsletter for December, 2001 Volume 1 - Issue 8 Today's Salsas Ranchero Salsa Salsa Veracruzana For those of you who don't know who I am, my name is Spencer Moore and I'm the chef owner of a couple of restaurants in Cabo San Lucas, Mexico. Mama's Royal Cafe is an upscale breakfast restaurant thought by many, myself included, to be the best breakfast place in the whole country. My other restaurant is Felix' - a dinner house specializing in original recipes and regional specialties not often found in restaurants. We also claim to have the world's largest salsa bar, with between 25 and 40 salsas on any given day. You can check out the menus at the web sites. I have some good news for any of you who have missed some of the earlier newsletters and are just dying to see what I had to offer. All the back newsletters are now available on line. Just go to my web site www.felixcabosanlucas.com and click on newsletter archives. The recipe section of the web page is now pretty much up to speed - so you can check for salsa recipes without reading through all those boring newsletters. There's a new show debuting soon on The Food Network. It is called "Keith Famie's Adventures" The show on February 25th at 10:30 pm is about Baja and I understand they will have a segment about Restaurant Felix' and our salsas - check it out. Sheesh, if I had known they were gonna show up with all those cameras and microphones I would have at least shaved and put on a clean shirt. And remember what I told you..... "Cooking is easy and cooking is fun, if it was difficult or took any brains at all - the human race would have died out a long time ago.......... .and I would have chosen a different field of endeavor"



Return to top We, my wife, son and myself, were recently vacationing in Cabo San Lucas. We ate both breakfast and dinner at your restaurant(s). The French toast was as heavenly as described. Dinner was truly a delight. Your salsa bar is out of this world with the assortments that are offered. We retain fond memories of your restaurants. I passed the first newsletter around my office after I received it. The food lovers in the office look forward to my receiving the next issue. Hope you had a great vacation yourself. Just out of curiosity, where does one who lives in Cabo go on vacation? Any place else would almost seem a let-down. Best regards from Arizona. Jerry Miller Thanks for the kind words Jerry. I can't speak for anyone else but when I get some time for vacationing I just like to hop in my raggedy-ass old pick truck and hit the road with my raggedy -ass old dog..... no particular destination in mind. _________ Dear Mr. Moore, We are just wondering how you faired with the hurricane weather that came your way?? Hope all is well and we look forward to your emails. Take Care. Scott and Julia Simmons Seattle, WA Call me Spencer or Hey You or something --- Mr. Moore doesn't seem to fit. The Hurricane whacked us pretty good. It wasn't the strongest we've seen but it certainly was the most stubborn. It just sat about 60 kilometers off shore and battered us for close to 48 hours. I live a couple of miles out of town and could not get into town for 3 days. However we were up and running in a week and looking forward to a great season. _________ Spencer, I just want to say thank you for the wonderful experience that we had at your restaurant last week! In the past we have been to a few good restaurants while visiting Cabo and we have been to a lot of average restaurants in Cabo. Your restaurant has brought a new level of excitement to dining in Cabo! The chiles en Nogada really was as you described "like Christmas" Our young children, who you may recall dancing in the isle while the musicians played, agreed that this was their most favorite restaurant. Our only regret is that we didn't try it earlier in our vacation week, because we would have been back more than once! Dean Gayon Jeeze, I never get tired of hearing that stuff. Next time you're down here don't forget to try Mama's Royal Cafe for breakfast. The best breakfast restaurant in the whole country.
*Return to Top* This is a great salsa and I probably should have put it in the very first newsletter. It is served in every part of Mexico in a vast array of dishes. The one that you are probably most familiar with is Huevos Rancheros but there are countless other Mexican dishes that you can make with this simple, yet oh so tasty and authentic salsa. I'm gonna give you a recipe for a small batch so in the unlikely case you really hate it ..... you won't have wasted a whole lot of time or money. One poblano chile Stemmed and seeded and cut into thin strips about an inch long One onion Medium size - white or yellow - halved and sliced thinly Four tomatoes The same size as the onion chopped into pieces about the size of a marble Two (or so) cloves of garlic Chopped Some cilantro Chopped This is a really simple salsa to make and almost impossible to screw up. Start the chile sauteeing over medium heat in a little oil. Don't use any tasty expensive oil - use a cheap neutral oil. (we want the taste of the salsa , not the taste of the oil.) Corn or safflower works great. You don't want to brown the chiles just to soften them. We don't want crunchy chiles. This is a very mild version of Ranchero Salsa - even the kids and Aunt Agnes can eat it. If you like a spicier salsa add some chopped Jalapeno or serrano chiles too. When the chiles are about half done add the onions and saute a little more. Once again you don't want to brown the onions. When the onions have turned translucent, add the garlic and the tomatoes. Use the brightes red tomatoes you can find. If the tomatoes in the market are really junky (as usual) use the smaller plum tomatoes but use more of them. Cover it all with water and let it simmer for about 15 minutes or so, and you have just made an authentic Ranchero Salsa. Taste it and add some salt. Right before you are ready to use it throw in some chopped cilantro. If you're one of those who hate the taste of cilantro throw in some chopped green onions - the color is really important. This is great for Huevos Rancheros, Bistek Ranchero, wonderful as an enchilada sauce and great to add into a pot of beans. *Return to Top* This salsa, as the name implies, hails from the state of Veracruz on the east coast of Mexico. However, it is served in just about every corner of the country in just about every restaurant that serves fish. Most famous with Huachinango (Red Snapper) it goes great with almost any fish cooked almost any way. I've had it over a whole fish wrapped in banana leaves and cooked over charcoal. On filets wrapped in aluminum foil and done on the BBQ. Mostly it is just served over a sauteed filet and garnished with some lime wedges and a sprig of Cilantro. Great with shrimp too. One poblano chile Seeded, stemmed and cut into thin strips about an inch long One medium onion White or yellow, halved and cut into thin slices Four medium tomatoes Cut into pieces about the size of a marble Two cloves of garlic Chopped - feel free to use more garlic in this one Two bay leaves Some lime (or lemon) juice Green olives Cilantro Chopped On this one we proceed just as we did with the Salsa Ranchero. Start the chile sauteeing in a little neutral oil. You can throw in the bay leaf at this time too. When the chiles have softened but not browned toss in the onion. When the onions have turned translucent throw in the garlic and tomatoes and the olives. In Mexico the olives generally still have the pits in but you gringos are spoiled and if you use olives with pits one of your guests will probably break a tooth - so you might want to use olives with the pits removed. You can either use whole olives or you can use half olives or you could even chop the little suckers all up. I don't care. You can even toss in a little of the liquid that the olives came in. Add water to cover what youÕve got in the pot. Throw in some chopped cilantro and the lime/lemon juice and let it simmer for about 15 minutes. Go easy on the lime/lemon because when it is done simmering you'll taste it and add some salt to tast. You can add some more lemon/lime but you'll play hell taking it out if you added too much. The cilantro that you added will lose its color so when you serve it add some more chopped cilantro - if you hate cilantro use green onions or parsley but for heaven's sake put something fresh and green in it. Oh, a lot of recipes will call for oregano too. If you do use oregano don't use the powdered - use whole or fresh. Let me know how it turns out. Have a happy holiday season and a really, really nice new year. PS Check out Mama's web sit at www.mamascabosanlucas.com