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Cooking with Salsa – Three Recipes
Written on 3 Mar, 2014 at 10:00 in Appetizers & Little Dishes, Cooking & Other Sauces, Featured, Ingredients, Mexican Basics, Recipes, Seafood |
If you have ever been to one of my cooking classes, you know that I like to work with building blocks. In other words, I take a basic recipe , such as salsa or pico de gallo, and use it... (Continue reading)
Ranch style Shrimp
1 teaspoon whole cumin seed 1 teaspoon anise seed 1 teaspoon crushed black pepper 2 tablespoons vegetable oil 1 teaspoon oregano 1 1/2 cups Pico de Gallo Norteño (see recipe) 1 teaspoon salt, or to taste 1 lb. peeled medium... (Continue reading)
Mexican Cooking with Flowers: Rising Chef Lesterloon Sanchez
Written on 3 Dec, 2013 at 14:07 in Appetizers & Little Dishes, Articles, Recipes, Salads, Seafood, Vegetable & Side Dishes |
Photos by Carlos Baizabal At age 22, Veracruzan chef, Lesterloon Sanchez already commands respect. Some of it has to do with his height (1.84 meters, 6’4″) and his purposeful quiet manner but there’s fire in his green eyes burning for... (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)
Yes! You can eat at Mexican food if you’re on a diet!
Written on 3 Aug, 2013 at 11:45 in Cooking, Lifestyle, Mexican Basics, Naturally Light Mexican Food, Poultry, Seafood |
Thanks to Tex-Mex, all Mexican food has gotten the reputation of being greasy, heavy and fattening at least among those who haven’ t traveled in Mexico or haven ‘t dined at restaurants such as Zarela and other fine Mexican dining... (Continue reading)
Crab Salad
I had the world’s most delicious crab tostadas in Tlacotalpan, made with spanking fresh crab meat from the peerless jaibas (relatives of our U.S. blue crabs) fished from the Papaloapan river system. Here I usually make the dish... (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)
Fish, Clams or Chicken in Chiltepin Sauce
Written on 29 Apr, 2013 at 0:02 in Featured, Marinades and Seasoning Pastes, Naturally Light Mexican Food, Recipes, Seafood |
The memory of a tantalizing aroma wafting in the air as I walked down a dusty street in Papantla, Veracruz, while shooting my PBS series, ¡Zarela! La Cocina Veracruzana! is vivid in my mind. It came from a brassier... (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)
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