Window on Cherry Pie Lane

What a fun excursion this was. Best one I have ever been on in all the cruises I have sailed on. What a great time and yummy experience. The chef who started Salsa and Salsa is actually from Wisconsin. It was well organized and exactly the way I wanted to spend my dock time in Cozumel. I saw the Maya ruins the last time I was here, so was ready for something different. We actually prepared 7 salsas and made margaritas. Because I don’t do alcohol, they made sure my glass was always full of either virgin margaritas or strawberry Daiquiris. I now know the difference in cooked and uncooked salsa and also between green and red salsa. We made guacamole too and then enjoyed a meal of all our preparations. The final dish was a dessert salsa served over Mexican ice cream. Following a nice relaxed meal, we learned to salsa. I would highly recommend this fun experience. We went home with the recipes even, so I have no excuse to not make some drop dead salsa at home. The couple that you see in the pictures were celebrating their 50th anniversary, so they had them be part of the demo making maragitas, while we followed along at our work stations. There was lots of chopping up tomatoes, onions and tomatillos. Garlic and avocado was mashed and lemon juice squeezed. I even learned a really fast and easy way to remove the pit from an avocado.

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