Reason #3 for being an early bird

My cost for all this produce was 80 pesos ($6.03USD) at the early morning market in Guaymas

This week there was a post on Viva San Carlos, the local forum, about an earlybird produce market in Guaymas, 20 minutes from here. I persuaded my Guaymas friend Ale to join me and we checked it out, mostly out of curiosity. It's two blocks off 20th Street, a stone's throw from the mercado. But the catch is that it's open from 5-7am.

I'm not sure I'd be willing to get up at 5 on a regular basis to stock up on veggies and fruit, but it might be worth the effort: this produce was so fresh, not at all picked-over, and cheap! I got all this for eighty pesos, or $6.03 at today's exchange rate. I have to add to that the cost of gas, but I drive a frugal car and anyway, this was research. Next time I'll do more advance planning and buy for the whole week.

Other options range from tianguis three times a week in Guaymas, Tony's veggie stand 11am-6pm every day but Sunday, the big Ley supermarket, or the smaller markets here in San Carlos. But even without crunching the numbers to compare them item by item, I'm convinced this early street market is the best deal yet. No crowds, friendly service and refreshing cool morning breezes (Reason #2). And I can always go home and have a nap.

Softshell Crab at Ninfa’s on Navigation

What’s there to love about softshell crab? Maybe it’s the satisfying crunch you get when biting through the hot-n-spicy batter in search of the deliciously meaty inside. Or perhaps it’s the bestial simplicity of eating the whole damn thing, shell and all.

Or it’s both, and I couldn’t be happier that they’re fixtures around town again. My friends @houston_foodie and @viva_victoria have been raving about the softshell crab at Ninfa’s on Navigation, and I finally made it over for a taste. This version is a gorgeous golden brown, fully fried and sitting on a tangy bed of jicama-cucumber slaw. Break into the beast to find the freshest of crab inside. Lightly fishy, lightly spicy, and wonderfully crunchy. Ninfa’s receives just ten softshell crabs per day, so be sure to ask upon arrival.


We’re well into softshell season, which typically runs from May through August or so, so get crackin’. Recent stories have left me skurrrr’d to even attempt this one at home -- and why would I when there are so many great options around town? The tempura softshell at REEF is downright outstanding, as is the cornmeal softshell dinner at Tony Mandola’s. Or swing by Jazzie Café for Houston’s best softshell po’ boy.