On this episode, we cook up the world’s largest rodent, snack on some giant ants, and have a blast at a local mountain cabin party.
On this episode, we enter Panama, tackle some white water, watch some kittens grow up, and make some new moto friends.
On this episode, we continue the search for a new muffler, and take a dip in a pool with healing powers.
On this episode, we visit some of Guatemala’s waterfalls, volunteer with the local community, and get our toes nibbled on by some flesh-eating fish.
In this episode we enter into Belize where we tube through an underground river, zip through the treeline and head to Caye Caulker for some world class diving!
In this episode we explore San Cristobal, Mexico, visit some of the famous Mayan ruins, Serafina learns to SCUBA dive, and we attend a biker rally where we are in for a surprise. Next we are off to Belize.
Episode third is up highlighting some of the great times we had in Arizona. We try to “feel” a vortex, eat some cowboy food, taste some Arizona wine, experience a rodeo, and top it all off with something we have never ridden before. Next we head into Mexico!
- 1 Pad of Prickly Pear Cactus (Napolitas Cactus)
- 1 tbl flour
- 2 tbl baking powder
- ¼ lb cornstarch
- 1 tbl salt
- 2 tbl paprika
- 1 tsp white pepper
- 3 tbl garlic granules
- 1 tbl sugar
- Prickly Pear Sauce:
- ¼ cup Prickly Pear syrup
- ¼ cup rice vinegar
- ¼ cup Red Hot
- 1 tbl lime juice
- 1 tbl soy sauce
- ½ tbl white sugar
- 1 tbl cilantro
- 1 tbl green onion
- ½ tbl corn starch
- 1 tbl water
- To prepare the Prickly Pear Sauce, bring vinegar, Red Hot and soy sauce to a boil, then add slurry of corn starch and water.
- Add remaining Prickly Pear Sauce ingredients.
- Cut cleaned cactus into fry shaped slices (can be purchased in the supermarket)
- Drain cactus in colander.
- Coat with buttermilk, let soak overnight.
- Drain off most of the buttermilk.
- Coat cactus in seasoned flour.
- Cook in a fry basket for 3 minutes at 325 degrees or until crispy.
Big thank you to The Cowboy Club in uptown Sedona, AZ.
Our second episode documents our trip from the SF Bay Area down to Bakersfield along some awesome back roads. Then we say farewell to friends and explore some Basque cuisine. Next, we’re off to Arizona. Not enough food info for you? Check out the full unedited Wool Growers interview and an extended look inside the kitchen in our second Motobite 2.1.
- 1 tongue
- 4 cloves of crushed garlic
- ⅛ cup of cider vinegar
- ⅛ cup of vegetable oil (or olive)
- 1 small bunch of chopped parsley
- Salt and Pepper to taste
- Bring tongues to a boil until tender in plain water for ~3 to 5 hours or 50 minutes per pound depending on size (my grandma adds some herbs).
- Let rest for ~5 minutes then peel skin from tongue.
- Refrigerate tongue for 24 hours until firm in order to be able to slice it thin.
- Crush garlic, very important to bring out the oil.
- Mix vinegar, oil, crushed garlic, and chopped parsley.
- Slice very thin, about 2-3 millimeters. Slice what you want to eat, save the rest.
- Spread on plate then add salt and pepper to taste.
- Drizzle dressing over sliced tongue and serve immediately.