Last week, Kelli and I traveled down to Los Cabos, on the southern tip of Mexico’s Baja California Sur. We were both craving some relaxation on a beach in a warm climate (especially since our last international vacation was a high-altitude mountaineering trip to Bolivia!). With our five year wedding anniversary coming up later this year, we had all the reason we needed to book the trip. But with Kelli due just one month after our anniversary, we went to Mexico early in the hopes of avoiding any pregnancy snafus.
We stayed at the Hilton Los Cabos, along The Corridor – the stretch of coast between Cabo San Lucas and San Jose del Cabo. It was a beautiful property with wonderfully attentive service.
During our first day, we took a bus into San Jose del Cabo for lunch (above photo). San Jose is the quieter, more artsy sister to the parties and crowds of Cabo San Lucas. We strolled through art galleries, and stopped for lunch at a local place (I wish I could remember the name) that served the most delicious chicken fajitas, complete with onions, peppers, and 100% corn soft tortillas.
Before hopping on the bus to ride back to the hotel, we slipped into a bodega to see what snacks might be on-hand. I’m not normally a soda drinker – I try to avoid the overdose of high fructose corn syrup – but many years ago, I developed an addication to orange-flavored Fanta while in Latin American countries. Don’t ask how the association developed. I can’t explain it. Regardless, U.S.-based Fanta contains Modified Food Starch, which can be a hidden source of gluten. As such, I don’t drink it. But the Mexican formulation is gloriously free of MFS. It’s mostly sugar. I couldn’t resist picking up a 3-liter bottle (more Fanta than any one person should reasonably drink!).