It’s the shoulder season in Los Cabos
We’re in the shoulder season down here in Los Cabos.
The weather has turned from warm to hot and the humidity has cranked up a notch or two.
It’s quiet time.
This is the season when those who call Los Cabos home usually head out of town for awhile. Last year, we were about the only folks in the condo complex we were living in at the time for half of August and most of September. Just about everybody had left and even those who come down for frequent visits stayed away.
It’s the same this year, except to top it off, our air conditioner has not been working well and it has been rather warm. There have been a couple of days recently when as we were out and about doing household errands, the thermometer in our car pushed up past three digits.
But, we have adapted.
We know how and when to try for the ocean breezes that still waft through and know when to push the a/c a little harder to maximize its output.
There’s always the pool for a quick dip and, well the rest of it?
It’s actually quite nice, really.
I mean, yeah, we do have to keep an eye on our personal thermostats and we take cold water everywhere we go, whether it’s a short jaunt to the grocery store or elsewhere. Dehydration is something you just don’t fool around with, especially when you are about 40 miles south of the Tropic of Cancer.
But otherwise we rather like it.
It’s at the top of a small hill, just a couple blocks up from the historic art district.
The town was relatively empty, hardly a soul in sight, which meant we had no trouble finding a parking spot across the street from the restaurant.
We walked in and were the only people in the place.
Seated at a table for two, we enjoyed the cool air, the music, and a couple of cold drinks while nibbling on chips and salsa. Jazmin’s does this really tasty salsa where they sort of scorch the peppers a bit and get a smoky flavor out of them. It’s really good. Just enough hint of heat, plus lots of flavor.
Cara had the chicken enchiladas while I went for the chicken breast molcajete, which is a unique regional dish of chicken cooked in a rich, fiery broth with tomatoes, peppers, Oaxaca cheese, and a bunch of other really tasty spices. It’s heaven on your tongue.
And, we chilled.
We felt sort of spoiled, pampered, having all of the restaurant’s attention focused on us, without the normal sounds of babbling diners and had a nice, relaxing meal.
It won’t be long until the temps are friendlier and the snowbirds start flocking to Los Cabos to escape the winter chill.
But, until then, we’ll enjoy our ”alone time.”
Ed Kociela is a writer for Los Cabos Magazine. His new book, ‘plygs,’ is available on Amazon.com. You can reach him by email at firstname.lastname@example.org. Follow him on Twitter at www.Twitter.com/EdKociela.