Back home for a few days, and so glad of it. Travelled in a different area of Baja this trip, in and around Mexicali, and enjoyed some really wonderful food. One dish in particular - a stew of beef in a red wine, chipotle, and cream sauce - I am going to work out how to make at home. And once our pig is ready from Whistling Train Farm, we'll have lard to render for my tortilla experiments. Breakfast at the Hotel Araiza included stacks of steaming green corn tamales, and their dinner menu includes seasonal specialities of Puebla cuisine - ant roe, corn fungus, and the like - as well as various pork stews and seafood preparations for the less adventurous (yours truly when working on a project and unable to afford any real downtime).