So 99 out of every 100 of us who have now embarked upon the dreaded post-holiday diet know perfectly well, deep down, that we’ll last a few miserable, white-knuckled weeks tops before succumbing to whichever of our myriad weaknesses is closest at hand.
I’m writing this while vacationing in Akumal, Mexico, where I owe the fact that I haven’t gained 5 pounds a day to 1 thing & 1 thing only: ceviche. Actually, long before it was well known in the States, I’ve loved ceviche (& its international variants—tartares, crudos, tataki, etc.) for its guilt-free pleasures: so much flavor, so little fat.
Poke, as I noted in my recent post on Corner House, is the Hawaiian equivalent of the South American original; so far as I know it’s made only with ahi tuna. Lola’s lusciously fruity, piquant take includes finely chopped papaya, pineapple, avocado, serranos, a touch of sweet chili sauce & cilantro alongside a chili pepper-dipped lime wedge & taro chips for scooping (or ignoring if you’re still in detox mode).
If a tad more sustenance is required, the farm greens salad rocks too, containing just enough goodies to keep you from sweating the fact that you’re not ordering fried oysters over sweet potato-chorizo hash or housemade pork rinds: pickled golden beets, warm green beans, roasted chiles, herbed goat cheese, radishes, toasted pumpkin seeds, fried tortilla strips & a fried egg—although I skipped the latter in exchange for grilled shrimp (steak or chicken are options as well)—in charred tomato-bacon vinaigrette. It maintains that perfect balance between healthfulness & satisfaction, such that you might not even be tempted to steal a bite of your companion’s chile relleno stuffed with black beans, roasted squash, mushrooms & smoked goat cheese in deep, dark chile rojo (pictured back) or to overdo it on the side of huitlacoche rice (which tastes more like tomato rice—I’d ask them to go heavy on the huitlacoche next time).