I ventured thus to produce something else besides the usual serrano, habanero and chipotle concoctions, and share those seafood salsa recipes with you.
Author: José C. Marmolejo
TV and social media were also the “new and improved” channels for Mexican cooking dissemination. Las cocineras tradicionales de Mexico became a trend.
Contrary to popular belief—El Mercado del Mar—the seafood market at the town of La Cruz de Huanacaxtle, Nayarit does not smell “fishy.”
During the holidays, Mexico’s people enjoy traditional fiesta delicacies like different moles, tamales plus several seasonal dishes like Bacalao a la Vizcaína.
Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
Human beings have been smoking foods since they accidentally found out that a piece of meat left on the side of a wood fire acquired a different taste than treating it only with heat from flames or coals.
Chiles en nogada, colored as the Mexican flag, belongs to those rare dishes that can give you an incredible blend of flavors while you devour them.
Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species, some in danger of extinction, and it is also a winter breeding and birth site for humpback whales.
El Mercado de la Viga is the largest seafood market in Mexico, responsible for supplying Mexico City metropolitan area—more than 22 million inhabitants—fruits de mer on a daily basis.
Watching Anthony Bourdain eating a wide variety of delicacies on the streets and open markets around the world probably helped to vanish the notion that street food was unsafe health wise.