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.
Mariscos: Mexican Seafood
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.
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut. Properly cleaned, peeled and cut in slices, sprinkled with lemon juice, salt, and […]
We enjoyed these chiles stuffed with seafood) in a restaurant in Ticul. This recipe calls for a mixture of seafood, a single ingredient works too.
Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Few dishes are as delicious and easier to make than Aguachiles. I was introduced to it by my daughter Natalia while on a winter vacation in Nayarit.
This is a common dish in the cocinas económicas of Isla Mujeres. It is best served with rice, black beans, marinated onions, hot sauce, and fresh hot tortillas.