After we’d spent the morning exploring the San Antonio River Walk, we stopped for lunch at the Iron Cactus Mexican Grill before heading over to the Alamo.
We both love Mexican food, so we were really looking forward to whatever “authentic” Mexican food we could find!
The food was so scrumptious that I’ve worked hard since coming home to make my own renditions of Spanish rice and churro beans more flavorful (like they were at the Iron Cactus), and I’m hoping to share what I’ve learned over the next weeks.
However, I’ve been studying and tweaking my recipe for guacamole for many years—ever since the first time Alan and I visited the River Walk eighteen years ago with our son Michael and his wife Grace. Michael had just graduated from basic training at Fort Sam, and we went to the Casa Rio to celebrate! It was an unforgettably awesome day, and so was the Casa Rio’s guacamole! :)
I think we all change things up a bit according to our personal tastes, but my favorite recipe is still the one developed 6 years ago. Here’s the link:
“And the earth brought forth grass, and herb yielding seed after his kind,
and the tree yielding fruit, whose seed was in itself, after his kind:
and God saw that it was good” Genesis 1:12).
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