A long weekend menu

Baja-inspired recipes to kick off summer, or if you're me, for willing the warm weather.

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Ensenada-style shrimp cocktail

When I originally planned these recipes, I had imagined that my Memorial Day weekend would involve being outside, gearing up for summer. But instead, the northeast has been dealing very cold and wet weather. Good thing these recipes still taste great even if you have to hang out inside.

There are four recipes in today’s issue: a big pot of beans, a Baja wedge salad, an Ensenada-style shrimp cocktail, and a more classic version. They’re loosely inspired by my recent trip to Baja California, but they’re also recipes that work well together or on their own.

If you’re currently enjoying nice weather — lucky you! You can catch me eating the shrimp cocktail and pretending it’s warm out, wishing I was enjoying it at the beach.

A big pot of beans!

When my brother and I were young, we had a nanny from Mexico who we credit with our love of Mexican food. She taught us to eat chicken noodle soup with a tortilla (wrap all the ingredients in the tortilla and dunk in the broth!) and she always had a pot of beans in the fridge. This is my take on her perfect beans and I try to always have some in the fridge or freezer.

Serves 6+

1 lb dried beans - my favorite are black beans but any bean works

1 green bell pepper, diced

1 onion, diced

2 garlic cloves, finely diced

1 jalapeño, finely chopped (optional)

Cooking oil

Kosher salt

To serve: tortillas or chips

Soak the beans over night or for a few hours before you plan to cook them. If you forget, no big deal, they’ll just need to cook for longer.

Heat a pot over medium-high heat and add about 2 tablespoons cooking oil. Add the onions and a pinch of salt, and sweat down for about 5-7 minutes until they start to get translucent and a little brown. Add in the pepper and jalapeño and sauté for about 3 minutes more. Add the garlic and a pinch of salt, and cook for 1 minute.

Add the beans, cover with enough water so it’s about an inch above the beans, another pinch of salt, and stir. Cover and bring to a boil. Reduce and let simmer for about 1.5 hours, periodically checking and adding water if needed.

At about 1.5 hours check for doneness. The beans are done when they’re soft but still slightly firm and the water is mostly reduced. I happen to like them a little more squishy so I add a bit more water and cook uncovered for another half hour.

Serve with tortillas or chips. This recipe is easily doubled and freezes well.

The Baja Wedge

The wedge salad is such a weird yet perfect salad that hits on all my favorite elements: crunchy, creamy, salty, and funky. Here, I’ve taken the classic elements and swapped them for more Mexican-leaning ingredients. A margarita would be great with this.