Traveling in Mexico: What we ate (Recipe: Guacamole Deviled Eggs)

Guacamole deviled eggs

I feel like I got the more technical information off my chest in my last post on traveling with kids in Mexico; so now we can get down to the really good stuff: food! I’m dying to talk taco and tequila, as we ate and drank our fair share during our two week stay. It’s kind of what our family does when we get together.

As I explained to Tsh in a recent Homefries podcast, my siblings and I bond best in the kitchen. We’re a family who cooks together, then sits down around a table to continue the conversation.

Here’s a look at how we ate, and a few recommendations for our favorite places in and around Lo de Marcos and Sayulita.

Home Cooking

Our first week was spent in the beautiful main house of Villa del Rey in the quiet town of Lo de Marcos. It was the perfect beach-side place to let loose nine cousins under age 9, with a large, functional kitchen equipped with bottled water and enough gorgeous Mexican pottery to make this food blogger’s heart go pitter-pat.

Mexican market produce

The town center of Lo de Marcos was only a five-minute walk away, so we shopped daily for our produce – easily using a dozen bananas, 6 avocados and about 40 limes each day. My sister Haidi sourced fresh corn tortillas on the first day, while the menfolk took care of the tequila stash.

Mexican fiesta tablescape

My brother in law, Mike, found the fishmonger and bought a load of fresh-caught Mahi-Mahi or Dorado, as it is called in Mexico. He and Miranda (the only couple sans kids) prepared the feast of shrimp and fish tacos in the image above. A meal to remember.

feeding kids in Mexico

We went through an epic amount of food, as our kids were going from dawn until disk and were perpetually hungry. Fortunately, we’re all adept at cranking out the meals and snacks and it hardly felt like any time was spent in the kitchen or sweating over the barbecue.

guac-o-clock on simplebites.net

Our mid-afternoon tradition of “Guac-o-clock” kept us going until dinner, accompanied by a mixed drink that changed daily, but nearly always contained tequila.

Mexican breakfast

Breakfast was simple, pancakes or oatmeal, with plenty of fresh fruit to accompany it. We wanted to get down to the beach as soon as possible, and eating was secondary to play.

basic pantry in Mexico

Even on vacation, I can’t help myself and must have an organized pantry. Coffee, vanilla, oats, granola, oil, beans and peanut butter are a few of the staples I used over two weeks. Nearly any tiny, hole-in-the-wall ‘Mini Super’ sold these items, along with many more basics. I brought a few airtight containers on the plane for Clara’s food, and they came in handy later for salt and sugar.

doughnuts

In Lo de Marcos, a fellow passed by daily with fresh doughnuts for sale. Um, why can this not be an option here in Canada? Often it was just that little bit of carbs and sugar we needed to carry us through to, well, Guac-O-Clock.

You have to understand, we played hard, often from 6 am to midnight. Fuel is required to keep that up… but wait, I need not make excuses for doughnuts, do I?

Smartie birthday cake

Someone special had a birthday. I made my first boxed cake mix (yep, first ever), carved it up into a ’5′, and embraced the motto “The more sprinkles, the better”.  IS that a motto? It must be somewhere.

Mateo's Mexican birthday

Mateo was thrilled! The huge Lightning McQueen piñata we found in nearby town La Peñita was a hit (terrible pun) with all the little cousins, as was a treasure hunt and water balloon fight.

Noah with Mexican taco

Noah thoroughly embraced the food in Mexico, trying guacamole (again, I’ve offered in the past) and discovering that he loved it. Also high on the list of likes: fresh hot churros, warm corn tortillas, mango, and quesadillas of all kinds.

Clara in Mexico

My little baby-led solids girl had her ups and downs. She was teething like mad, plus had tummy trouble for a few days, so her appetite was not normal. When Clara did perk up, she chased soft beans around her tray, gummed through many a banana, and enjoyed more smashed avocado on toast than the rest of us combined.

Tacos, Take-Out, and Eats all Around

taco Collage

Tacos, whether we made them ourselves, stuffed with mango and shrimp, or bought them for 10 pesos at a stall, were the mainstay of our diet while in Mexico. These iPhone images don’t do justice to the tacos we enjoyed. Pork, beef, goat or roasted vegetable, they seemed to get better and better as we ventured further afield.

Tip: if a Mexican lady is making and serving tacos from her pop-up restaurant in her home, your life is about to change for the better. Grab a stack of napkins, an ice-cold Mexican Coke, and order double. You can thank me later.

ice cream on simplebites.net

We drove to neighboring La Peñita for its bustling Thursday market, but it was a corner ice cream shop that became the highlight of the trip. ‘Elim’ is the name of the parlor, located at the corner of the Avenida and Bahai de Acapulco.

All ice cream is made on the premises and features seasonal fresh fruit. I swooned over a soft coconut ice cream in a homemade waffle cone, but I would go back for Danny’s passionfruit.  You can read more about Elim and its owner, Pedro, on the local blog, Jaltemba Jalepeños.

Orange juice at Claritas

Brunch at Clarita’s Cafe in Lo de Marcos came recommended to us by our foodie taxi driver. Located a few doors east of the main plaza, it serves up fresh orange juice and THE best chorizo, potato and egg burritos I have ever tasted. Seriously. Game changer.

Brunch at Claritas

Open Friday, Saturday and Sunday, Clarita’s is family friendly, with relatively speedy service, and a collection of tables in a totally charming shaded courtyard. My children happily inhaled stacks of pancakes and all the orange juice they could hold. My only quibble wold be that the coffee was a let-down. If you’re going to boast to have the ‘best coffee in Lo de Marcos’, it better live up to its title.

Sayulita

Our second week was spent in Sayulita, where food was easily sourced, but had a slightly higher price tag than in Lo de Marcos.  On Fridays, don’t miss the organic street market that sets up along the east end of Coral street.

Mexican market picnic

Save your pesos for fresh tamales, cactus jam, jackfruit -fresh and dried-, and a beautiful assortment of locally-grown organic fruits and vegetables.

Cactus Grill Sayulita

Margaritas are 2-for-1 at The Cactus Grill (Manuel Navarrete #7, Sayulita), which also features kids’ menu, high chairs and fast, friendly service. Sometimes that is just the best way to go when everyone is hot, sandy and tired. Especially the margaritas.

Paletas can be found at the family-run Wa kika Heladería ice cream shop (Avenida Revolucion 40) and come in a mind-boggling assortment of colors and flavors.  I recommend coffee or mango.

Sweet truck in Sayulita

If menu prices on the beachfront bars and eateries seem a little high, just head inland a few blocks, where taco stands, organic bakeries and dessert trucks abound.

Favorite Mexican tequilas

We sure enjoyed the selection of tequila to be found, and I’m talking about the fine, sipping varieties that my siblings and I appreciate so well.

If you’ve lucky enough to have more than one bottle open, you can use orange slices sprinkled with cinnamon as palate cleansers between varieties. If you’re looking for a bottle to take home for your liquor cabinet or as a gift, we’d recommend something from one of the tall, colorful Corralejo bottles.

Mexican roast chicken dinner

I’ve tried to select my top 5 favorite bites from our Mexico culinary adventures, but I give up when I’ve used up all my fingers on both hands. This country has so much flavor to offer, it’s impossible to experience even a fraction of it in such a short trip. I can’t wait to go back.

Guacamole Deviled Eggs
4.7 from 3 reviews
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Recipe type: appetizer
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 8
You're welcome to prove me wrong, but these smooth and creamy deviled eggs taste like the promise of spring. Their pale green color would look attractive on an Easter brunch buffet, just be sure to double the recipe. They disappear in about two minutes.
Ingredients
  • 8 eggs
  • 1 avocado
  • Juice of 1 lime (about 1 Tbsp)
  • Salt
  • Pepper
  • 2 Tbsp Mexican crema, creme fraiche, or sour cream
  • 1 Tbsp chopped cilantro to garnish
Instructions
  1. Place eggs in a shallow pot and cover with 2 inches of water. Bring to a boil and boil hard for 1 minute. Cover, remove from heat and let stand for 15 minutes.
  2. Transfer eggs to ice-water bath and allow to cool completely.
  3. Peel eggs and slice in half lengthwise.
  4. Remove yolks with a spoon and place in a small bowl. Arrange egg-white halves on a serving platter.
  5. Using a fork, partially mash the cooked yolks, then add the flesh of 1 avocado, lime juice, salt and pepper and crema.
  6. Mash thoroughly with a fork until filling is smooth and creamy. Taste for seasoning and adjust if necessary.
  7. Spoon filling into a piping bag (or small ziplock bag with corner snipped) and squeeze devilled egg filling onto the egg whites where the yolks used to be.
  8. Sprinkle with chopped cilantro and serve at once.
Notes
These devilled eggs are best enjoyed within 2 hours of making them. Keep them well-chilled and covered with plastic wrap until served.

 

Have you traveled to Mexico? Do you have a favorite food memory?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.

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Comments

  1. Melissa@EyesBigger says:

    Oh Aimee… I’m so jealous right now. This is my perfect vacation: food, lots of family or good friends, and sun and ocean. But especially the act of making so much of that food together. And it all looks so fabulously fresh and colourful! Wonderful!

  2. I love all the food travel adventuring. Great photos and descriptions. I want a fresh tamale right now after reading this, and it’s not even 7 am. I’m impressed with your bravery in eating from food carts. The doctor in me knows too much about exactly which bacteria are found notoriously in food carts in other countries, which is why I tend to be a bit germophobic when I travel to less developed countries. I look at the food and my mouth waters, but I always stick to my safe eating rules when abroad and have never had any even mild stomach issues on the many trips I’ve taked across africa and south america and eastern europe. And I always travel with a good pile of cipro. Forget natural remedies (nature is fallen, after all), give me antibiotics.
    But bravo on the great eating and stories! Keep them coming!
    sarah’s last post: February “Twitterature” and Assorted Updates

  3. It’s 7am here right now and all I want is Guac-o-clock! All this food looks fantastic! I love that Clara was able to enjoy some local cuisine too! :)
    Caroline @ chocolate & carrots’s last post: Tex Mex Turkey Burger

  4. So much of your trip had me aching for home and Mexico equally. I have to confess that I am typically not a deviled eggs fan – the texture of the yolk puts me off entirely. But, I’m sitting here thinking about guac mixed in, and I think I could enjoy a deviled egg for the first time in my life!
    Amber | Bluebonnets & Brownies’s last post: Golden French Toast Shortbread & a Giveaway

  5. Everything looks so yummyy!!! perfect vacation :)

  6. I had never made deviled eggs until I got married, but they are a staple for my husband’s family! Now they are usually on my list of food to bring to family celebrations. I can’t wait to try this new twist!

  7. WOW! I am loving all of that food! And guacamole deviled eggs are the only ones I like:)
    Maria’s last post: Biscoff Banana Bread with Biscoff Cookie Streusel

  8. What an amazing spread!! The deviled eggs are just the cherry on top!
    Sommer@ASpicyPerspective’s last post: Korean Veggie Pancakes

  9. I have been to Mexico and you’re completely right about the street cart tacos. Best tacos I’ve ever had. These posts make me want to travel somewhere warm to get away from the snow and cold!

  10. First of all, “the more sprinkles the better” is definitely a motto.
    Secondly that is the most indulgent eye candy of a post. I am craving everything from your bright beautiful pages. Thank you for highlighting those gorgeous Mexican baked goods- amazing!

  11. What a lovely family experience! Makes me happy just scrolling through your photos! Love those deviled eggs too! A family favorite for us!!
    Jenny Flake’s last post: Toasted Marshmallow Tagalong Peanut Butter Cake Bars

  12. oh my GOSH. Everything has me losing my mind. And guacamole deviled eggs aaaaaaare you kidding.
    Bev @ Bev Cooks’s last post: Gnocchi with Sausage and Kale

  13. GRACIAS! For these incredible posts about my home country. I love your positive and open attitude. Thankyou for sharing our Mexican culture and food with others. I am enjoying your adventure so much.

  14. OK, I love the eggs ~ but I’m obsessed with that Smartie Birthday cake!!
    marla’s last post: Smashed Squash

  15. Beautiful photos! My sister is going to die when I share these guac devilled eggs with her!!
    Kaitlin Jenkins’s last post: Cutie Patootie

  16. Wow, what a spread! Your pictures are making me very hungry! I love the idea of guacamole deviled eggs.
    Jeanette’s last post: The Chinese Takeout Cookbook’s Dan Dan Mien Recipe

  17. here’s the deal. next time you go on a family trip – I’m coming. I’m really good at dishes. Pinkie Promise. ALL OF YOUR FOOD LOOKS AMAZING!! This was seriously my dream vacay!
    Gaby’s last post: Creamy Buttered Leeks with Farro and Burrata

  18. Gulp and yum! Great post (thanks for the tips!) with amazing photos! It made me very hungry and made me want to go back to Mexico right now!!!
    Zita’s last post: Superfood Breakfast: Vegan Sugar-Free Almond Cashew Walnut Coconut Porridge

  19. So, i want to come on vacation with you because every single meal of yours looks so AMAZING. The spread is just breathtaking and well, I probably would have to kiss my wedding diet goodbye if I went on vacation with you because I’d eat everything in sight – i promise I’m really good at sharing though :) i love that you made guacamole deviled eggs. These would knock everyone’s socks off if i served them at a party!! I love the change-up from regular deviled eggs!
    Julie @ Table for Two’s last post: Classic French Onion Soup

  20. I too am wondering about how you do not get sick from eating from the food carts. Are all of you just naturally tolerant to food bugs or did you get tummy troubles too. Last time I went to Mexico for my brother’s wedding me and my husband got soooo sick! But I wish to go back and visit them…they are in Mexico city and would love to eat the local cuisine with no problems….what are your food safety tricks.

    • General rule of thumb: eat where you see the locals eating. If you are still worried avoid uncooked produce that don’t have skin that you can peel off. For example lettuce and fresh tomatoes would be a no-go, but mangos and avocados would work! Also if you are eating meat, (think tacos al pastor. Yum!) You can ask them to cook it a little bit longer. Not only does it cook away any pink meat, it gives it a nice toasty flavor. Last thought…I wouldn’t eat off a street cart in Mexico City. Find a nice clean restaurant. My husband and I live a couple hours from el D.F. and go there regularly…he is a laid back Mexican guy and will not eat off a street cart. And I know no other Mexican who does. Just stay away would be my advice.

  21. Aimee,
    This looks like such a great way to spend time with your siblings and have your kids and their cousins hang together. The food looks so colorful and delicious! I enjoy reading about your trip!
    kirsten@farmfreshfeasts’s last post: Broccoli and Cheese on a Boboli® (Pizza Night!) Plus Bonus: How to Root Celery

  22. Guac eggs look amazing! Any chance you could post a recipe for refried beans and Mexican rice? I could eat the stuff every day, but I can’t seem to get it just “so”… Thank you!!!

  23. Thanks for sharing. Looks like a wonderful trip. I love how colorful Mexican food can be. So fresh looking.
    -and I agree, the more sprinkles, the better!
    Melissa’s last post: a lenten meal: coriander scented alaskan cod with swiss chard

  24. Love this twist on deviled eggs, and I also loved living vicariously through you on your trip! Sounds like you had a wonderful time!
    Tracy’s last post: Margarita Marmalade and Food Fanatic

  25. Gorgeous food photos – not sure if you are superfast at getting the shot or your group was super patient because as I kept scrolling I kept wanting to dig in, it looks so visually enticing and delicious! And those dishes were so beautiful, I had no idea Mexican pottery could look that exquisite. Love daily guac o clock!
    Pech’s last post: Year of the Snake 2013

  26. Another post jam-packed of juicy tidbits (pardon my pun) and an amazing sounding recipe! Can’t wait for the next one!
    Marian (Sweetopia)’s last post: 3-D Gas Station Pump, Tiger & Esso Logo Cookies

  27. What an inspirational collection of food experiences! Mexico is right up there on my culinary bucket list, that’s for sure. And that collection of Tequilas….
    Oliver Denton’s last post: Triple chocolate mousse

  28. It was so hard to keep myself from drooling over the photos on instagram. Yum :)
    Kiran @ KiranTarun.com’s last post: Chicken Taco Soup

  29. Those deviled eggs are speaking to me! I’m so glad you had such a great trip (kinda jealous).

  30. I’m so making these for my kids’ lunches! They won’t eat the yolks if I hard-boil eggs, so maybe disguising it with some avocado and crema will be just the trick! And, green eggs! Should have done this for St. Paddy’s Day! Ha – there’s always next year.

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