Day 3: "cooking class" at Metate, a Michelin Bib Gourmand restaurant in Cabo San Lucas.
Catching the tender boat to get into Cabo.
We arrive at the Metate Restaurant outside of town.
Metate is all open-air.
The restaurant is not open for another couple of hours, so we have our own group table.
Kimberly chilling at the table.
We go for a walk around the grounds.
Our chef shows us some of the natural flora.
It's hot and sunny, so they issued us sombreros to protect us.
One of the large cactus plants on the property.
Some of the cactus plants have holes from this species of woodpecker.
Continuing on to the herb garden for the restaurant.
We pick some of the herbs to use in our special drink.
Someone took a Delorean and some old parts to make a "Back to the Future" car.
It's not the three-snake wine from China, but it's the next best thing.
Our setup to make a Mula Mitatera (Mitate Mule), one of their signature drinks with mezcal.
The excursion was billed as a "cooking class", but after a couple of drinks, there was not
much cooking to do. They had done all the mis en place, and we assembled a delicious ceviche.
Now we are taking the masa balls to press into tortillas.
Our chef demonstrating how to use the grindstone to make masa.
Wade taking his turn at it; you can tell by his shirt how hot it is that day.
Kimberly giving it a try.
Putting the tortillas on the flat top. We also made an empanada with huitlacoches.
Assembling our tacos, and sampling the fried empanadas.
For the main course, we had a pork shank with these fabulous fried pork rinds and guacamole.
The meat was obviously braised for hours and hours, not something we could cook.
We're usually not big flan fans, but this was more of a cheesecake flan, and it was delicious.
