The Mexican restaurant April took them to was intimate and run by a family she and Mark had assisted on a mission during their first year together. Mark was pleased - he enjoyed visiting with the family and he knew from experience that they were good cooks.
They started with bowls of cubed ripe fruits - mango, pitaya, and mamey - sprinkled with salt and chili powder with lime juice squeezed over them. That was followed by tacos made with tender slices of beef tongue. Dessert was sugary and crisp sopapilla served with cactus flower ice cream.
Everyone ate a bit too much.
