Grilled octopus salad with cactus pico de gallo (Photo by Brad A Johnson)
I travel to Mexico frequently—mostly for the food. And whenever I come across a cooking class in Mexico, I almost always give it a shot. Last month I wrote about a class in Puebla where I learned to make an incredible mole poblano. I also wrote about the fish tacos at Four Seasons Punta Mita, from an afternoon cooking class at the resort’s beachside grill, Bahía (where they serve an incredible white sangria), led by celebrity chef Richard Sandoval and executive chef Philippe Piel. Here’s another recipe from that class: a super-easy, incredibly delicious grilled octopus with cactus pico de gallo.
Step One: Catch an octopus.
Good luck with that. (Actually, it’s pretty easy these days to find good quality frozen octopus any decent fish seller.) The Four Seasons is lucky enough to have a bunch of local fishermen who catch the fresh octopus in the ocean in front of the resort (or somewhere thereabouts).