Mexican Kitchen Now that summer is approaching, along with Father’s Day, graduations and weddings, thoughts turn to celebratory meals to be shared with family and friends. From barbeque to buffet table, formal or casual, salads play an important part in these warm weather repasts. When I first came to Mexico, I was overwhelmed by the […]
Continue ReadingMexican shrimp and jicama salad is typical of the Pacific coast region of Mexico. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos. Ingredients 1 pound freshly cooked and peeled small shrimp 2 jicamas, peeled and shredded 1 fresh jalapeno chile, seeded […]
Continue ReadingGreen salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas are nice with the baby greens. I was recently taught by a chef friend to season the greens with salt and pepper […]
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