outpost – cabo urban farm to table

the nonstop rain over the last couple of weeks in the bay area has me craving the warmth of cabo, the beauty of these two girls and the dining experience we had at my new favorite restaurant – outpost.

hillary and sarah (our beautiful bride to be)

would it be a night in cabo without margaritas? of course, not.

chili margarita – it had the perfect amount of spice and was slightly smoky (just the way i like it)

the menu was extensive and because we wanted to try a little bit of everything, we decided to order a variety of small plates to share. there’s wasn’t a single thing we didn’t love!

homemade guacamole – it was creamy, flavorful and fresh
esquites – there was so much variety in texture and spices that it felt like my tastebuds were exploding
pastor shrimp tacos – the pastor marinade with the sweetness of the pineapple paired with the shrimp was to die for
asada steak tacos – with all of us being seafood lovers, we were floored that these were our favorite tacos of the night. the steak was so juicy, tender and perfectly prepared.
raw of the day (amazing cuts of hamachi were being served the day we went) – their seafood was next level and this melted in our mouths like butter
citrus ceviche – the mixture of fresh seafood and the bursts of grapefruit + tomato with the crunch of the onion? to die for.

not just the meal, but the service, was impeccable from start to finish. while all of us had been to cabo before, this was our first time at outpost. we all agreed that no future cabo trip would be complete without a dining experience at outpost.

yours truly

have you ever been to outpost? if so, what did you order? if you haven’t been yet, what is your go to restaurant in cabo?

xoxo,

k. tap

bacon cheddar jalapeño guacamole

one of my favorite things to make when hosting are things that are easily shareable, not messy and i almost always choose savory over sweet. while there are a million ways to make it, i have to introduce you to my bacon cheddar jalapeño guacamole.

here’s what you’ll need:

  • 6 medium avocados
  • 1 medium tomato
  • 1/4 of a red onion
  • 2 jalapeños
  • 1 bunch of cilantro
  • 1 tbsp of minced garlic
  • 2 limes
  • kosher salt (to taste)
  • 1/3 cup of grated sharp cheddar cheese
  • 4 strips of bacon
  • tortilla chips (i personally love tostitos with a hint of jalapeño or a hint of lime)

instructions:

  1. throw four strips of bacon in a cast iron skillet on medium heat
  2. in a midsized bowl (i used a 6 cup round pyrex dish with a lid), scoop out the avocados into the bowl and save one pit
  3. using a fork, mash the avocados
  4. dice the tomato, onion and jalapeños and chop the cilantro – i leave the seeds in my jalapeños for an extra kick but if that sounds too aggressive, scoop them out beforehand
  5. turn your bacon over
  6. add the veggies to the bowl containing the avocados
  7. add a tablespoon of minced garlic and the juice from two limes to the mixture
  8. mix up ingredients thoroughly and add salt to taste (i would say go a bit lighter on the salt because the bacon and cheddar provide some salt as well)
  9. remove bacon from heat and sit on a paper towel to absorb the grease
  10. add pit to center of guacamole mixture (to keep it green)
  11. clean edge of the bowl with a lime wedge
  12. add 1/3 of sharp cheddar cheese to the center
  13. crumble four strips of bacon around the cheese to line the bowl
  14. serve with your favorite chips/vegetable sticks and enjoy!

once you make it, let me know what you think!

xoxo.

k. tap