I am sitting at The Tea House in Santa Fe working on a film grant-- but wanted to pause for a moment and publicly acknowledge that I am drinking something delicious. They specialize in "cowboy chai" here, which is basically chai but with some fun southwestern spices, like chiles and pinon, thrown in. I came here a few days ago and tried their original, but my friend Summer had the coyote chocolate and I tasted hers, it was so tasty that I ordered it this time. It's spicy from pink and black peppercorns! It also has chocolate shavings. All of the chais are served with foamy milk in tin camping cups, which somehow makes the whole experience that much more fun.

We go to Tacos Rossy all the time for real Baja-style fish tacos. My uncle has lived here for 25 years, and his work calls for him to travel up and down the peninsula constantly. He swears that the best fish tacos in all of Baja California are here in Tacos Rossy. I love the fish tacos, but I must confess that I love the shrimp tacos and scallop tacos just a wee bit more.

I also have been branching out recently and trying new things on the menu. This trip I have had both the shrimp and fish tostadas, which are excellent. The last time I went I had the Campechana de Mariscos, which is like a seafood cocktail in a tomato broth served with a few slices of avocado. It includes octopus, shrimp, raw scallops, and razor clams with chopped up red onion. I apologize for the grainy picture, but I attacked my dish before I remembered to take a picture. Yes, I am quite an animal when it comes to seafood. Anyway, although they are out of this world, I always discover other amazing local delicacies when I branch out from the usual fish tacos.

When I am in Mexico, I love to read Vanidades. It is a Mexican publication that includes articles about fashion, gossip, history, cultural happenings and health. I was just reading an article about ingredients that fight fat and some of them are in my Signature Salad. Not only is Sophia's Signature Salad beautiful, but it is also healthy in a major way. I thought I would share some of the information I picked up, because it might encourage you all to make it this week!

The salad calls for canned Pacific salmon, which is rich in calcium and Vitamin D, which helps burn fat faster, especially in the hip and waist area. Vitamin D also helps regulate appetite, making you eat healthy, moderate portions of food. Although avocado is high in fat and calories, it can and should be included in your diet if you are trying to lose weight. It is rich in vitamins, minerals, and fiber, as well as monounsaturated fat, folic acid, and antioxidants. Make sure to eat it in moderation, about 1/4 of a whole avocado a day. Keep the pit in what you save in your fridge, which helps preserve the vegetable. If it gets a bit brown, gently scrape off the edges with a knife.

Every night in the main plaza of San Jose del Cabo people gather around the various food carts and buy a snack as the leave church or just hang around with their friends and families in the evening. There are the favorite corn cobs rubbed with butter and covered in cheese. Another popular item is the corn kernels served in a cup mixed with mayo and cheese. But the most popular food cart is that of the tamal women. Every night they come in and sell their tamales: chicken with green sauce, beef with red sauce, elote (corn kernels), and rajas with cheese. They have huge coolers full of tamales tightly wrapped in their corn husks and still piping hot.

My aunt says that she never got excited about tamales until she tried one from this vendor. So did my mom. After her first tamal from this kiosk, she was hooked. Apparently they are not the only ones. While we were ordering our 5 tamales, people were asking for 10-15 of each flavor. Many locals were sitting down on the benches in the square eating their dinner right there, obviously this is something they do often. Everyone seems to know about the tamal stand.

In a way it was sort of a reality check for me. So many restaurants have opened in San Jose since I last was here. There were always a few staples: the Tropicana, Mi Cocina, Tequila, Don Emiliano, and Morgan’s to name a few. These nice restaurants should definitely be there for the special occasions, and many have done very well because of their excellent menus and service. But recently I have noticed a growing number of high- end places serving gourmet food at gourmet prices, but no equivalent for the low to mid price range. Although they might serve wonderful Mexican food with modern twists, nothing appeals to the masses like a homemade tamal with classic flavors. Not everyone can afford (nor want) to spend $30 on a sautéed snapper for dinner, but everyone can enjoy a Tamal with Atole or Agua de Jamaica for less than $3, sitting around the plaza watching everyone go by.

I have this memory from many years ago. I can't quite remember when it was, but it must have been some December at least 5 years ago. My family and I are on a beach near Loreto, a town 6 hours north of San Jose del Cabo. There is a big pit carved into the beach and they are roasting clams in the sand in front of us. There is also a squeeze bottle full of this creamy mustard-vinegar sauce. I remember standing next to my dad eating clam after clam, and thinking that this was one of the most delicious things I have ever eaten.

I think that was the last time we were in Loreto. It is a beautiful town, where my uncle was working on a hotel and other developments to boost the town's tourism. There is a beautiful mission 1 hour into the mountains called San Javier, one of the best preserved missions in Baja, where we have gone twice. There are also marvelous beaches, and plenty of opportunities to go out whale watching. We have not been up there in many years, but I remember those clams like it was yesterday.

The other day, December 24th, my aunt and I made ceviche, a light lunch to tide us over until our Christmas dinner. I made our Coconut Vuelve a la Vida ceviche and my aunt made a delicious Tuna Ceviche with tomatoes and cilantro. They brought their ceviche food over to our hotel, so as not to dirty up their busy kitchen. What I did not expect was that when they arrived, my aunt announced that she had also brought some clams from Loreto. My heart soared. Clams from Loreto? ? Like, "THE" clams from Loreto? Yes, she said, someone gave a few containers of the clams in the mustard escabeche sauce to Brian. I cannot describe the happiness I felt. It was the same feeling of falling in love with someone and thinking that you would never see them again, only to bump into them because they have moved to your town.

The clams in mustard escabeche is what I am calling this recipe, but I really do not know what they are called in Loreto. Everyone just refers to them as "Las Almejas". The next day when I went over to my uncle's house, I told him how happy I was that he had gotten them as a gift. He said that he also loves them, but that there is no concrete recipe. It is something that is just shared "de boca en boca", or by word of mouth. If I get the chance, I would love to go up north one day and record the recipe somehow. It makes me wonder how many other recipes there are that are just passed along, but then lost to the world as people lose interest in cooking.

It also makes me realize that I have just scratched the surface of Baja cuisine. I have eaten fish tacos, scallops and marlin, but there is much more to find here in all of the towns along the peninsula. I just hope I get to eat it all!

I am in Los Cabos, Mexico with my family. Every December we come down here to celebrate Christmas and New Years with my mother's side of the family. They are originally from Mexico City, but when her brother first got married to my aunt Ana, they moved to San Jose del Cabo. They have been here for the past 20+ years, seeing it grow from a small desert town to one of the top Mexican resorts. Since Mexico City is quite hectic and stressful, we all come out here to celebrate the holidays. Sometimes we have activities, like going to lunch in Todos Santos, or riding the dunes in ATVs in San Lucas, but most of all we just relax around the pool and take long walks on the beach to the Estuary.
At 3:00 pm (mas o menos) we eat lunch, either something simple here at our hotel or something bigger at my uncle and aunt's house. Yesterday was our shopping trip day, when we go to Costco and load up on massive amounts of crackers, cheese and nuts. It is also where we buy amazing Arrachera, which is a flank steak cut slightly different than how they do it in the U.S. So lunch yesterday ended up being one of my favorite lunches that we have when we are down here. Steak and chorizo on the barbie, salsa, guacamole, grilled nopales (cactus), and corn tortillas. Many people think that Mexican food involves lots of cream and cheese melted on top of everything, but that is hardly ever true. People eat a homemade salsa with their simply grilled meat or what-have-you and some fresh vegetables to accompany. Usually veggies come in the form of a soup at lunch time, but when we have barbecue, everything is always cooked on the grill. My other favorite lunch involves Swordfish with Mole, which we taquear (put into tacos). I hope that happens soon!

This entry is dedicated to any readers who are looking forward to spending time with their friends and family over the holidays, but are worried about eating healthily. Some of you might have weight loss goals, while others might just want to keep up a balanced diet. I am here to just give you a few healthy-eating tips before this week starts, so that you feel confident about how you will handle the holiday feeding frenzy. First of all, it is important to be realistic. During the holidays you are going to be invited to lots of holiday parties and get-togethers, and unless you want to gain a reputation as Scrooge, you will be attending them.

On days when you know you will be eating a heavy dinner, be sure to eat balanced meals leading up to the event. I recommend whole grain-based breakfasts in the morning, such as oatmeal, quinoa, or buckwheat groats. These grains are rich in fiber, low in fat and calories (when made with water), and fill you up with healthy carbohydrates. Their quick cooking times also make them great choices for breakfast. At lunch, eat some protein and veggies, with a small portion of whole grains. If you are having a late dinner and get hungry mid-afternoon, enjoy a few raw unsalted walnuts or almonds as a snack. It might seem counterintuitive to not save up your calories for a big dinner, but what I find that ends up happening are a few things (based on personal experience). One, you end up attacking the hors d’oeuvres at the party, hording the cheese and cracker tray and then feel gross. Two, you drink more than you otherwise would, and feel grosser. Three, the food comes, you eat it all, and then the next day you want to continue the cycle of not eating until late. When you eat a healthy breakfast, you avoid binging later on in the day. The reason I emphasize eating whole-grain carbohydrates is because if you avoid them, you will scarf down whatever form of sugar (in the form of alcohol and dessert) you can, going way beyond your limit.

In between your big celebratory meals, eat as simply as possible. Roasted sweet potatoes, boiled kale, slow roasted cauliflower, Winter greens dressed with olive and vinegar, brown rice, etc. Eat simple foods that allow your body to relax and not work so hard.

Alcohol is a hard subject. It is best to avoid alcohol when you are watching your weight, but so much of our culture involves drinking as a way of celebration. However, it does impair your good judgment, and if you are trying to watch what you eat, all efforts will vanish after a few cocktails. I have learned to be realistic with myself. When I have said that I will only have one drink, it never works, and I end up drinking many more than that. So instead, I allow myself two drinks. I know that I will inevitably have two, but that that is enough for me. I also stick to champagne and wine, and avoid cocktails involving lots of juices in them. Reserve a few nights for yourself where you will not drink during the holidays, and enjoy your champagne on New Years. Be sure to drink Milk Thistle tea and Kombucha during the day, to help your liver detoxify.

Be honest with people. If you are concerned about your weight and you are invited over to a friend or family’s house for dinner, just be honest with them beforehand, preferably when they invite you. Let them know that you are trying to watch your weight and would appreciate healthy options. I enjoy cooking for my friends no matter what, and I often cook healthy dishes for friends upon request. I think that at this time of year, most people would be relieved to have a night “off” when they can eat healthy food. This is appropriate for people you know very well.

Many people serve lots of sugar-centric food during the holidays, and although I could say it is our sugar addicted society manifesting itself, a large part of it is tradition. I could not imagine my family going through Christmas without any cookies. My grandmother used to bake dozens upon dozens of various cookies around Christmas, and it is ingrained in our hearts as a favorite tradition around the holidays. That being said, you don’t have to gorge on every cookie you see, excusing yourself because it is the holidays. I know, I know. . . you are probably saying. . “but I only get to eat this once a year!” Think that you get to eat it every year, and appreciate it for what it is, rather than how many times you can eat it. I recommend thinking about a few holiday treats that you really love and looking forward to them. Allow yourself the occasional indulgence, but enjoy it thoroughly for what it is. And of course, partake in dessert after Christmas and New Years, or any other dinners of familiar importance. And eat your dessert without guilt, please! It is just as important as eating healthily!

In winters past spiced cider has been something that I've enjoyed but never thought too much about, I would generally classify myself as more of a hot cocoa girl. But something happened to me this winter, and I have become a spiced hot apple cider fiend! I ask for it at every cafe and have made it at home on several occasions. There is something about the spice and hot tart sweetness that feels like the ultimate in coziness. It has only let me down once, when I ordered it and saw behind the counter a scoop of some sort of powdered "hot apple cider mix" being mixed with preheated water. I was not pleased, but that doesn't count as cider anyway- and I've since learned to ask before ordering (if it seems like it might be a question).

To make spiced cider this is what I do:
Pour apple cider (NOT apple juice) into a saucepan and generously add a mix of cinnamon sticks, black peppercorns, allspice, and cloves. If I'm feeling fancy I will add some cardamom pods as well. I bring the mixture up to a boil, and let it go for a couple of minutes, then bring it down to a simmer for about 10 minutes or as long as it takes to get the spices infused in the drink. Then I pour it into a mug and enjoy! I don't strain it, all of the spices are in big enough pieces that you won't accidentally swallow them, and it is kind of nice to get stronger whiffs of flavor from time to time.

Plus the cinnamon sticks can be used as straws, I've always loved that.

It sounds like there is a lot of interest for Venezuelan Hallacas in New York!! I have been receiving a lot of requests for Milvia Pacheco's hallacas this December. I just spoke on the phone with her and she is happy to take orders. Her phone number 347-665-2996, and her email is yaye72@hotmail.com. Enjoy!

I am finally posting the recipe for my Signature Salad. I could not think of the right name for it, and I love it so much, so I decided with "Signature Salad". I want to be known for this one. It is canned Pacific salmon, avocado, and grapefruit over a bed of baby arugula, dressed with lemon juice and olive oil. It is very similar to our South Beach Fennel Salad, but with a few significant changes. I love the SBFS for family dinners and entertaining, whereas my Signature Salad is a light lunch. Gosh, my favorite flavors are so obvious!

I love this salad because it is very light and healthy, but also quite filling. I think that the reason it is so satisfying is the contrast and diversity of flavors and textures. There is the smooth, rich flavor of the avocado, rich in healthy monounsaturated fats, which is balanced out by the light bitterness of the grapefruit. The body is given by the Omega-3 rich salmon. I love eating canned salmon because it is full flavored, healthy, and convenient. The spicy arugula is lightly dressed with lemon juice and olive oil. It needs nothing else. For the olive oil I prefer to use "O" Olive Oil with crushed jalapeno and lime. The oil has a slightly spicy undertone which carries through nicely in the salad. However, I have used regular extra virgin olive oil as well, and it works just fine. Lastly, I grind some fresh black pepper over the top at the end to perk up the flavors. Delicious! I like to eat it with a slice of toasted bread.

The other night I got together with some of my friends and we watched a movie. Beforehand, we went to Whole Foods and got the ingredients together, along with some rustic bread and grilled flank steak. I prepared the salad with out any mixing bowls or cutting boards, but it came out beautifully nonetheless. Everyone was so happy to have a healthy home-cooked meal!

I think that this salad is the perfect light meal to get you through the holidays. In fact, I recommend it for lunch on days you know you will be eating a heavy dinner out, because it will keep you full, but save you some room for night time. I have never overeaten at night after having had this for lunch.