I was very fortunate to get away for the week before the Denver race. My girlfriend, Mitzi, and I went to Cabo San Lucas. Wow, what a place! We stayed at a really nice resort. We would walk to town every day and try different foods. And believe me, we tried it all -- homemade tamales off the street, pineapple and chili popsicles, tacos, etc. But I learned quickly that if you are looking for a Diet Coke, you have to ask for a Coke light.

We happened to find a really cool restaurant at the marina called Los Deseos. There we found José, the master of table-side cooking as you can see by the pictures. You can’t really leave Mexico without a little tequila, and I really didn’t want to drink shots. So, we found a really interesting item on the menu that I would like to share with all of you.

Ingredients
2 ounces grated Manchego cheese
2 ounces grated Chihuahua cheese
1 ounce grated Parmesan cheese
2 ounces tequila
6 4- to 5-inch tortillas

Procedure
Place the cheese in a very hot stone bowl (about 300 degrees).
Add 2 ounces of flaming tequila (be careful; it’s fire!)
Stir and pull the cheese with two forks (one fork full over the other like making taffy) until the mixture is smooth and one consistency.
Spread the cheese on each tortilla.
Add some condiments if you like -- salsa, etc.

Note: If you do not have a stone bowl, you can use a double boiler on the stove. Again, be careful when flaming the tequila. Maybe flame the tequila in a skillet instead of using two goosenecks as shown in the photos.   

Enjoy!