by Leanne Smoliak
We’ve all been talking about it, haven’t we? The desire to travel—but not to the U.S. The Smo family wanted a spontaneous getaway, one without layovers or complicated logistics.
Somewhere warm and easy, with a touch of culture and great food. Mexico was the obvious choice. We booked an all-inclusive trip to Puerto Vallarta and set off.
Yes, we know—resorts aren’t exactly known for their cultural depth or culinary excellence. But convenience was key, and in that moment, unlimited tequila drinks and taco chips suited us just fine.
Of course, we couldn’t just stay put. We love immersing ourselves in a place, seeking out hidden gems—the local bars and restaurants where authenticity thrives. We call it falling off the sidewalk—venturing beyond the well-trodden tourist spots.
Despite being a bustling tourist destination, Puerto Vallarta did not disappoint—the locals warm, welcoming and incredibly generous. We found outstanding food, strong drinks and even a fabulous night market where we picked up several different moles. Most importantly, we felt safe exploring at any time, day or night, and wouldn’t hesitate to wander its streets again.
From tacos to mole poblano, grilled octopus to tamales, we savoured every bite. And when we returned home, cravings set in—lime, hot peppers, street corn (elotes), and the comforting flavours of Mexican cuisine. We found ourselves mixing margaritas and whipping up guacamole, recreating little pieces of our trip in our own kitchen.
Some of our favourite creations? A watermelon-pineapple margarita and a shrimp-sausage-and-corn dish I developed. These dishes have become summer staples—perfect for a buffet spread or a satisfying lunch on a hot day.
Watermelon Pineapple Margarita
| 2 c | cubed seedless watermelon |
| 1 c | cubed pineapple |
| ½ c | lime juice |
| 2 oz | simple syrup |
| 3 oz | good quality tequila |
| 1 oz | Triple Sec |
You can add ice to the blender at this point or pour blended drink over ice.
Makes 2 large drinks.
Shrimp, Sausage and Corn
| 2 T | neutral oil |
| 1 lb | 16-20 raw peeled shrimp |
| 2 | FUGE Chorizo Sausage, taken out of casing and crumbled |
| 1 lg | onion, ½” dice |
| 3 ears | fresh corn (take corn off cob) |
| 1 lg | diced tomato |
| ¼ c | water |
| 1½ c | coloured peppers ¾” dice (red, orange, yellow combination) |
| 3 cloves | garlic, smashed |
| 1 t | cumin |
| 1 T | oregano |
| 1 T | chili powder (your choice but one with punch) |
| ½ t | salt |
| 1½ c | taco chips |
| ½ c | torn cilantro |
| 2 | limes, cut in wedges |
| 2 | avocados, cut in wedges |
In a large deep skillet (I use a Le Creuset) heat oil over medium heat, add the garlic and shrimp. Sauté until shrimp are barely pink. With slotted spoon remove the shrimp and set aside. Add sausage and break apart as it cooks. Cook until sausage has browned slightly. Add onion, corn, cumin, oregano, chili and salt. Stir until corn is bright yellow and almost cooked through. Add tomato, peppers and ¼ cup water. Turn down heat and put a lid on it. Cook for a further 5 minutes. Add reserved shrimp and taco chips stirring until everything is coated. Chips will soften slightly adding texture. Squeeze the juice of one lime over, adjust seasoning. Garnish with cilantro, lime wedges and avocado.
Serve with a good Mexican hot sauce and ice-cold Mexican beer or margaritas.
Serves 4.