I love cooking on vacation…especially when I have a bunch of hungry tummies who are just aching to eat. So when The BF, Scott and Jonah walked in from the grocery store (and woke me from my nap) yelling, “Alejandraaaaa!!! Come make something for us to eeeeaaaat!” I couldn’t really be annoyed.
When I’m on vacation I don’t want to cook fancy, hard to make food. I want to eat fresh, familiar, soul warming stuff. And for me, that’s Mexican food. The first two things I made the boys was my Best Guacamole Ever and Simple Pico de Gallo. Add tortilla chips and a stack of Skip-Bo cards (okay, and booze) and you pretty much have your afternoon laid out for you.
If that bowl of heaping freshness doesn’t make you happy, I don’t know what will.
Two things I *always* buy too much of at the store: tomatoes and onions and garlic. I don’t know why but I do. Lucky for me, these are three of the five or so ingredients you’ll need to make this super simple side/topping/scoopable dish. Plus, the farmers markets are just brimming with tomatoes right now! So go! Get to it! Recipe after the jump!