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Giant Shrimp with Rosemary (Camarones con Romero)
Written on 30 Dec, 2013 at 22:37 in appetizers, Appetizers, Cooking, Featured, Naturally Light Mexican Food, Recipes, Seafood -cold appetizers |
This dish is not originally Mexican. In fact, I first tasted something similar at Joel Robuchon’s restaurant in Paris and quickly adapted it to serve at a fancy party. It is delicious, beautiful, light, easy and fun to eat... (Continue reading)
Sea Bass Ceviche with Tangerine and Mango by Lesterloon Sanchez
Written on 3 Dec, 2013 at 0:58 in Appetizers, Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes, Seafood, Seafood |
I must confess that I am not partial to ceviches made with fruit and any other juice except lime juice but Lesterloon made a believer out of me.This is a simple, light, refreshing, and delicious dish. ¾-pound of sea or... (Continue reading)
Tuna and Scallop Coctel
I did not want it but Ramon Juan, the server at te Villa Rica insisted and I’m very glad he did. I just made it and it was just as delicious and better looking than the one we had... (Continue reading)
Salpicon de Huachinango
Written on 13 Sep, 2013 at 2:32 in Appetizers, Appetizers & Little Dishes, Featured, Naturally Light Mexican Food, Recipes |
. This recipe has become my signature dish, but actually I adapted it from one of the dishes my mother found when everyone was passing recipes on to me in El Paso. It was originally done with crab, but... (Continue reading)
Pickled Jalapeños stuffed with Tuna (Chiles Jalapeños en Escabeche)
Written on 12 Jun, 2013 at 6:30 in Appetizers, Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes |
In Oaxacan marketplaces there are always plastic bags full of freshly pickled jalapeños — very good, but the ones that diligent cooks usually prefer to make at home are fantastic. It’s a good way to preserve a... (Continue reading)
Jicama, Cucumber, Pineapple Soup/Salad (Gazpacho de Bienvenida)
Written on 17 Apr, 2013 at 8:39 in Appetizers, Michoacan, Naturally Light Mexican Food, Salads, Travel |
The street version does not include the serrano chiles so I will retest this and add a new photo in the near future. At Zarela , we served this as a summer soup but it can also be a salad.... (Continue reading)
Hashed Crab for Tostadas (Tostadas de Jaiba)
Recipe: Zarela’s Veracruz, Houghton Mifflin, 2001 I first had this rich but delicate appetizer in Tlacotalpan, made with spanking-fresh crabmeat from the wonderful jaibas (relatives of our U.S. blue crab) fished from the Papaloapan river system. The... (Continue reading)
Ensalada de Camaron (Shrimp Salad)
Written on 18 Jan, 2013 at 10:36 in Appetizers, Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes, Salads, Seafood |
This recipe hails from Veracruz and is quick, easy, light and versatile. It is on the menu now at Zarela Restaurant in New York and we serve it at our catered parties as shown in the... (Continue reading)
A double Recipe for Vegans!
Written on 17 Jan, 2013 at 1:41 in Appetizers, Appetizers & Little Dishes, Cooking, Naturally Light Mexican Food, Recipes, Salads, Salads |
Pico de Gallo de Tofu Tofu Pico de Gallo I rccently made a simple delicious shredded Oaxaca cheese salad and it suddenly occurred to me that, I could easily make it vegan, by using tofu instead of the cheese.... (Continue reading)
Gazpacho de Bienvenida
Written on 16 Jan, 2013 at 2:03 in Appetizers, Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes |
This recipe comes from Rodrigo and Blanca Lemus of the wonderful restaurant called La Mesa de Blanca in Ziracuaretino, Michoacan. The tip she gave me at the end shows the practical way Mexicans deal with ordinary things like flies: To... (Continue reading)
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