During the winter months, Mexico’s varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfish — are at their finest and freshest. The seasonal bounty from the ocean coincides with the observance of Lent, a traditionally meatless time of year, and the demand […]
Continue ReadingThese could probably be called empanadas, except that the dough is thinner, and if cheese-stuffed masa is called quesadillas, there is some logic to calling fish-stuffed masa pescadillas. Nomenclature aside, these are great for entertaining, because the fish filling can be made a day or two ahead. Ingredients 1 pound white fish, poached and shredded 2 tablespoons corn oil […]
Continue ReadingIngredientes: 1 1/2 kilo de camarones lavados y pelados 1/2 cebolla rebanada en gajitos 4 dientes de ajo picado 3 cucharadas de aceite 3 cucharadas de mantequilla 1 cucharada de salsa inglesa 2 cucharadas de consomé 2 chiles anchos desvenados 1 chilacate desvenado 3 jitomates 1 diente de ajo entero 1/4 de taza de vino […]
Continue Reading
GastroNomad in Mexico
Continue ReadingThe secret to the sweetness of Mexican shrimp cocktails, which can become addictive, is the unlikely addition of orange soda. I didn’t believe it until I tried making the sauce myself. Bufalo and Valentina sauces are Mexican pantry staples and, for those outside Mexico, can be purchased at most Latin supermarkets or ordered on Amazon. […]
Continue ReadingDried shrimp soup is a Mexican cantina classic that has fueled many a “next round.” Friday afternoons are an especially good time to find this beloved soup at your friendly neighborhood watering hole. But if such a thing doesn’t exist near you, make it yourself and invite a group of friends for a multi-course cantina […]
Continue ReadingOne of my happiest dining memories is the first time I tried Arroz a la Tumbada at the King of Carnival restaurant in the city of Veracruz, where it is prepared to order for each diner and served in individual clay cazuelas. Ingredients: 2 tablespoons butter 2 tablespoons corn oil 1 cup medium grain rice, washed and dried […]
Continue ReadingMany years ago, before I began traveling around Mexico working with regional chefs and cooking teachers, I was a newly arrived greenhorn, both fascinated and confused by the country’s markets and their contents. One of the first sources of enlightenment for me on this subject was the writing of Vicki Cowal, who produced informative pieces […]
Continue Reading
The taste of fresh trout is a good foil for the richness of this Mexican macadamia sauce. The recipe, which uses macadamias as both a sauce ingredient and a garnish, is adapted from the University of Michoacan’s regional recipe collection. Ingredients 4 thick strips of bacon (about ¼ pound) chopped ½ cup coarsely chopped macadamia […]
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 Reading