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Scallops with roasted garlic and toasted almonds
On April 6, 1983, I drove into New York City in my beat-up Ford van with a big Zarela Cetering sign emblazoned on the sides. Because it was a cargo van with no regular seats, my seven-year old... (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)
Mexican Seafood Frittata (Torta de Mariscos)
This would have to be close to the top of any list of classic, peerless, sensational Veracruzan dishes. You find different versions everywhere, but it belongs mostly to the central southern coasts and waterways of Sotavento. I call it... (Continue reading)
Grill-Smoked Salmon
It’s grilling season and this is one of my favorite recipes for summer entertaining. I serve it on a fish platter whole with the chipotle mayonnaise on the side. The picture shows how the salmon was served at... (Continue reading)
Cebiche Don Fernando
Written on 19 Apr, 2013 at 15:49 in Appetizers & Little Dishes, Peru, Places to Eat, Recipes, Seafood, Travel |
It wasn’t until our second to the last day that we were in Peru before I had Peru’s signature dish: cebiche or ceviche but then it was an embarrassment of riches. We were being treated like royalty and lavished with... (Continue reading)
Roasted Fish with Chile-Water (Pescado Asado con Agua -Chile)
Written on 12 Mar, 2013 at 14:54 in Featured, Naturally Light Mexican Food, Recipes, Seafood, Seafood |
Easy to cook with head on, hard to photograph. The only fish I ever ate while growing up was the heavily-battered, deliciously crunchy fried fish at Luby’s Cafeteria in El Paso, Texas. So it stands to reason that I never... (Continue reading)
Best easy fish – Food and Wine Magazine
Written on 26 Feb, 2013 at 23:11 in Featured, Naturally Light Mexican Food, Recipes, Seafood, Seafood |
Today I tested my recipe named by Food and Wine Magazine as the best easy fish recipe and it is fabulous and easy. The recipe recommends that you turn the fish over using two spatulas but I used... (Continue reading)
Grilled Octopus (Pulpo a las Brasas)
This was the octopus I made last night. It looked great but was not perfect. I must admit that my experiment of broiling the octopus instead of grilling as specified in the recipe was not a total... (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)
Scallops in Chile-Garlic Sauce (Callos de Hacha al Ajillo)
I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiῆos, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand... (Continue reading)
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