Inspired by a cooking class on an organic farm in Los Cabos, Mexico, this hearty goulash combines zucchini, tomatoes, garlic, fresh basil, jalapeño peppers and ricotta cheese to create a lively side dish or vegetarian meal. Recipe below.

You know how when you’re traveling and one of the locals asks where you’re from, then says wistfully, “Wow, I’ve always wanted to go there”? I didn’t get that once in Los Cabos. Not once. And I live in Chicago, a place I consider capable of generating a certain amount of destination envy.

I was in Los Cabos a few weeks ago, at the southernmost tip of Mexico’s Baja California Peninsula, on a culinary press trip to explore the foodie side of this popular tourist destination. Continue reading “Cooking in Cabo: Zucchini Tomato Goulash” →