Margaritas, Mariachi and my birthday

It's been a month since my last entry and as I think back to the past few weeks all I see is a blur of early mornings, spreadsheets, phone calls and lots and lots of 82Go Bods. But that's just how I like it. The only thing missing is a few extra hours in the week to keep up with my food writing.

I read an interview in Entrepeneur magazine where a business owner rejoices in the fact that "running your own business allows you control of your own schedule" . I can attest to the fact that this a complete fallacy. Having a business is challenging, invigorating, fulfilling and fun. But don't be fooled, your schedule becomes the last thing you can control...

Yet in spite of how things may seem, I have not traded in my apron for a pair of running shoes. My water fueled days still come to a joyful end in my kitchen - I just need to find the time to write about it!

So as I embark on this, my 40th year, I rejoice in the experiences that brought me here and the roller coaster that lies ahead.

And what better way to ring it all in than with a big Mexican celebration. I spent my childhood in Mexico City and have such fondness for the people, culture and food that I felt it only appropriate to be serenaded by 9 piece Mariachi singing "las Mananitas" while I down a tequila with my tacos surrounded by family and friends.

Ingrid, my sister, surprises me for the weekend and thankfully helps in capturing these beautiful moments with her lens while balancing a full margarita glass in her hand. We make the most of the beautiful Florida winter weather and fill our rooftop with our nearest and dearest.

Hoby makes sure the margaritas are free flowing as we feed all our guests with a perfect mix of queso fundido, quesadillas, sopes, tacos and paletas. The flavors and colors of the food are a feast for the eyes.

The fruit sprinkled with the perfect amount of chile and lime brings back memories of the friendly little ladies enticing me to buy these colorful bags of flavor before I get on the school bus for the long ride home.

I remember how I always made sure I ate every bite before getting home so my mom didn't find out I had bought raw fruit and vegetables from a street vendor. This, of course, made the "forbidden fruit" all the more enticing and exciting.

Looking back I smile at how innocent it truly was...


Mexican Fruit and Vegetable spears

Cut mango, cucumber, carrots, watermelon and jicama into spears or large chunks. Squeeze some lime juice over and sprinkle with chili powder. There is the typical chile piquín, or one of my favorites which is a spicy and sour mix, called Tajín.

The key is to not use too much lime....it's just to bring out the flavor of the fruit and chili.