We were in Mexico, staying at one of those all-inclusive resorts where food was available everywhere you turned. The trouble was it wasn’t very good. It felt like the hotels were aiming to match their idea of the American palate.
There were stations around the property grilling hamburgers and hot dogs all day. Pizza? Of course. Soft-serve ice cream? Yep. Here we were — in Mexico — and the dining options felt more like a chain restaurant than regional cuisine. We decided to go off-property in search of something authentic.
To me, travel is about experiencing different cultures, seeing new places and tasting regional dishes. Why travel if the food choices are as predictable as a night out at a familiar chain?
I wanted something real — something memorable that would pop into my head whenever someone mentioned, “that trip to Mexico.”
A few miles down a busy Gulf-side street we discovered a small hole-in-the-wall with a specials board scrawled on a chalkboard and very little fuss. Unlike the surrounding spots catering to tourists with oversized drinks and souvenir shops, this place was understated and sincere.
We stepped inside and ordered a drink. It arrived in a proper glass with fresh lime and mint and a serious splash of tequila — not an oversized souvenir cup. Encouraged, we looked at the menu: seafood aplenty, handmade tortillas, molé. My stomach started to rumble.
We began with a crispy tostada piled with a vibrant salad of spiny lobster, red bell pepper, jalapeño, creamy avocado and fresh citrus. It was bright, fresh and utterly delicious — the dish that defines that trip in my memory. Naturally, I wanted to recreate it at home.
At home I skipped the tostadas in favor of a handheld bruschetta — crunchy slices of grilled bread rubbed with garlic. You could also use crispy tortilla chips if you prefer.
I substituted calamari for lobster — lobster wasn’t in season — but shrimp would work well if squid isn’t your thing. And of course, this is best enjoyed with an icy margarita.
I’d love to hear about your favorite dishes from trips abroad — the recipes and meals you bring home make the wait until the next journey more enjoyable.
More seafood appetizers you’ll love:
- Smoked Salmon Pizza
- Authentic Bahamian Style Conch Fritters
- Stuffed Shrimp
- Smoked Fish Dip
- Oysters Bienville
Calamari Grapefruit and Avocado Bruschetta
INGREDIENTS:
For calamari
- 1 lb fresh squid tubes tentacles if available, cleaned
- 3 cloves garlic minced
- 1 lemon zested and juiced
- fresh ground black pepper
- ¼ cup olive oil
For salad
- 1 jalapeño pepper stemmed, seeded and minced
- ½ cup cilantro chopped
- ¼ cup red onion minced
- ½ red bell pepper diced
- 1 grapefruit supremed and diced
- 1 avocado diced — do this at the last minute
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 loaf rustic Italian or French bread
- ¼ cup olive oil
- 1 whole clove garlic skin removed
DIRECTIONS:
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In a small bowl, whisk together minced garlic, lemon zest and juice, ground black pepper and olive oil. Add the squid and toss to coat. Refrigerate 20–30 minutes to marinate.
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In a medium bowl, combine jalapeño, cilantro, red onion, bell pepper, grapefruit, avocado, lime juice and olive oil. Set aside.
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Slice the bread crosswise into 1″ pieces. Brush both sides lightly with olive oil and set aside.
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Preheat the grill to medium (about 375°F). Grill the bread 1–2 minutes per side until toasted and lightly browned. Transfer to a cutting board.
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Rub one side of each toast with the whole garlic clove. Discard any remaining garlic.
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Grill the whole squid tubes and tentacles 1–2 minutes per side, turning once, until they curl and firm. Transfer to a cutting board.
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Slice the squid tubes into 1/4″ rings.
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Add the sliced squid to the salad and toss to combine.
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Arrange the toasts on a platter and top each slice with a generous spoonful of the calamari mixture. Serve immediately.
NOTES:
NUTRITION:
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