Having your carnitas and eating it too

TThe two things I remember most about my first trips to Baja in the early and mid 60’s are the waves and the food.

These were weekend adventures in my friend Dave’s 54 Ford Wagon for which he paid $ 100, a bargain even with four bald, spare spare tires.

Not knowing exactly where we were going, we drove until the gas sign marked half tank and stopped to sleep on the beach or on the side of the road to spend the night.

On the weekends most of us didn’t enjoy the punctual waves of San Miguel, Stacks, 3-Ms or K-38 before cutting out meals that consisted of roast beef, fish tacos or whole lobster.

If you remember, the price of even the best meal was about two US dollars.

Considering that gasoline cost less than 30 cents a gallon at the time and we didn’t pay anything for accommodation, our luxury vacation in La Baixa cost less than $ 5 a day, or about the cost of a gallon of gasoline in our time.

On one trip we got hooked on carnitas, those finger-sized shredded pork tacos that we consumed by the dozens.

After putting a plate full of carnitas each, we sailed hard for a few hours, before repeating our order.

It was then that the chef pulled out a pig’s head, his teary eyes staring, listening with furry ears, from under the counter and began to cut.

We temporarily converted to vegetarianism, ate and drove home stuffed and excited.

As is the case with most Southern California-raised surfers, Mexican food has been a staple for me. I never get tired of its rich, diverse and spicy flavors and in general I leave the table satisfied.

Now I realize, however, that not all Mexican foods are the same and that many of them are combined with sugar and table salt and transported to the gut using white flour.

Eating or not eating was the question I chose to answer in the affirmative, trying to ignore health issues between bites.

As a lifelong surfer, holistic traveler and holistic nutritionist, wellness consultant, recipe creator and founder of The Vida Well, Torie Borrelli Hall relied on her Mexican / Italian roots and solved the dilemma of taste. health, combining tradition, its own recipes and its extensive recipes. nutrition knowledge to create the book I just gave away for Christmas, “The Mexican Keto Cookbook.”

Although I haven’t done any of the meals in the book yet, I know simply from the photos (forgive my mouth water) that the taste is not sacrificed (and often improved) in the making.

Keto is a high-fat, low-carbohydrate eating method that has yielded amazing results in many of its users, including Torie herself, who once suffered from a variety of ailments that have cleared up since she changed her ways. .

Torie is married to famous surfboard modeler Josh Hall. They split their time between their San Diego home and the Borrelli family home in Baja. “The Mexican Keto Cookbook” can be purchased at Surf Ride and other surf shops in our area.

Having your carnitas and eating it too

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