Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. The soaking is crucial here, so that the dried shrimp doesn’t overwhelm the other ingredients. […]
Continue ReadingIngredients 2 pounds of shrimp 1 white onion 2 or 3 seeded jalapeno peppers 2 peeled and seeded tomatoes 1 large ripe avocado How to Prepare Mince and mix all ingredients together squeeze enough lime juice over top to cover and refrigerate, stirring occasionally until shrimp are pink (cooked), 3 to 4 hours. Published or […]
Continue ReadingMexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling’s Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and not raw ones, or they will be too hot for most people. Ingredients 6 ounces cream cheese 6 ounces smoked mullet, sable, tuna or salmon, boned and […]
Continue ReadingThis is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size shrimp 3 tablespoons olive (not extra virgin) or vegetable oil 1 red onion, peeled and sliced into thin crescents (” lunitas“) 4 large cloves garlic, […]
Continue ReadingMake small crab cakes for appetizers or larger ones for lunch or dinner. They can be assembled ahead of time and refrigerated, covered, for up to 4 hours, then fried before serving. The chipotle sauce can be made a day ahead and refrigerated, covered. Ingredients For crab cakes: 1 cup masa harina (corn tortilla flour), lightly toasted […]
Continue ReadingShellfish such as river shrimp and crawfish are found in abundance in the many rivers that run through the vanilla growing region of eastern Mexico. Called xanath in the Totonac language, shrimp are particularly delicious when combined with the flavor of vanilla. This recipe calls for vanilla extract, a product prepared by forcing alcohol through […]
Continue ReadingDamiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flowering, and dried to make liqueur. It is used frequently with tequila, and some say that the original margarita was made with damiana liqueur and not “that French stuff.” The best damiana […]
Continue ReadingThis is an adaptation of a recipe we learned while camping on the beach here in Mexico. Originally, it was prepared by wrapping the stuffed shells individually in foil and placing them on a grill over the hot coals in our fire pit. Ingredients: 24 fresh oysters, shucked and bottom shells reserved ¼ cup olive […]
Continue ReadingI bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 pesos a kilo – versus 185 pesos at the supermarket. Since I was not going to be cooking them right away, I froze them according to the advice […]
Continue ReadingFish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, remember to soak them first to avoid charring. 1 ½ pounds medium shrimp, peeled 3 ounces tamarind pulp 2 tablespoons […]
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