Vegetables in Bucerias

By Jack Brummet, Mexican Cuisine Editor

This is a pile of vegetables that were the snack and salad/verdure part of the dinner I cooked last night for the Sanches, Curran-Brummet, and Hokit-Roberts families.  There was also a big pot of four chili carne, another pot of beans, and a mess of sauteed mushrooms.  The availability of vegetables has much improved since our first trips here in the late 90's, and it's wonderful.

We discovered--via Eric Sanchez--a great new snack:  sliced cucumbers sprinkled with lime juice, salt, and a mild chili.  Amazing.

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