Last year we went on a two week long camping trip (with dogs!) to the beaches of Costa Grande Guerrero. Hot palm tree lines beaches with sand the color of a well made latte, where large fresh water alligator filled lagoons spill into the open dark blue Pacific. Every morning we’d wake to fishermen casting their nets from the beach to then drag it back hours later heavy with wiggling frightened (but delicious!) creatures. Others would make attempts at taking their row boats, equipped with small motors, out for deeper waters. Only a few would make it out past the crashing waves and strong currents. But the ones who did would return the next day with deep purple, shiny octopus (pulpo) and huge colorful spiny red snapper (huachinango). We’d see their little boat lights twinkling at night, rocking back and forth with the waves, knowing that we’ll wake up early to buy the best catch of that night. My favorite purchase was always the pulpo, because the sweet woman, Irma, who owned the palapa where we camped would cook it for us in such and exquisite manner than I’d order it twice a day for two weeks. Yes, it’s that good.
Whenever we take a trip I keep a little journal for watercoloring and note-taking which tends to have collected many recipes from the places we’ve stayed. Here’s the recipe for Irma’s Pulpo Enamorado. A perfect dish for a hot summer lunch.
de Doña Irma
1/4 kilo young octopus tentacles cut into small 1/4 inch cubes
(at the market here I’m able to buy freshly cooked octopus, but if you’re unable to find that, buy fresh octopus and it should be boiled here is a how-to from chowhound )
Fresh small bunch of cilantro washed and chopped
2 tomatoes chopped
1/4 med Purple Onion minced
2 green chile serano minced
1 cup crème fraiche
Sea Salt to taste
2 tablespoons freshly squeezed key lime juice
mix all ingredients in a bowl refrigerate for 30 min to
firm for a bit
serve on freshly made corn tostadas with thinly slice avocado.