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.
Mariscos: Mexican Seafood
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.
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
There are many other herbs in Mexico used exclusively in regional cuisines such as Oaxaca, Veracruz, and Michoacán, but not in other regions. Among them are chepiche, chipilín, and chaya.
Díaz del Castillo describes vividly, among other things, the dishes Moctezuma II had at his disposal on a daily basis. He talks about 30 different dishes that were prepared daily in an amount of 300 servings.
The components of ceviche – raw fish marinated with citrus juices and other ingredients – vary depending on where it’s prepared. While ceviche originated in Latin America, it is now popular in many other countries, each with a different spin.
The menu of la botana is Mexican in principle with clear influence by Spanish cuisine, in the line of Tapas bar food but on the fiery side—so you drink more. Caldo de camarón is the quintessential first course in a cantina.