One of our favorite holidays is just around the corner! So we thought it only fitting to share this Cinco de Mayo wedding with you today - chock full of
After a bad restaurant experience last night, I was inspired to prepare some tasty Mexican food!! Today it was Tetelas filled with black beans, spicy salsa, crema and fresh garnishes!!
Today, I'm so excited to share my recipe for Tortitas de Camarón con Nopales, a traditional Mexican dish that is perfect for Lent. Chopped nopales (cactus paddles) are cooked and simmered in a slightly spicy guajillo chile sauce then poured over dried shrimp patties for a deliciously satisfying pescatarian meal.
After my trips to Paris and Oaxaca, arriving home in the middle of our depressing political situation and abysmal Seattle weather had me in a proper funk. The kind of funk that leaves you struggling to get out of bed in the morning. A funk that makes eating cookies for breakfast, lunch and dinner s
Australian Gourmet Traveller recipe for pork belly in chilli-chocolate piloncillo sauce by El Publico restaurant in Perth.
Chiles en Nogada: Google it. The story is long and beautiful, and there’s so much info on this dish, one of the most emblematic of Mexico. Bringing together the rich colors of the Mexican flag, green, white and red, Chiles en Nogada is typically made during the Mexican Independence Day celebration, and only served duri
Mole Poblano is a thick, rich red or brown sauce made with chilis, fruit, nuts, seeds and Mexican chocolate. It's the perfect mix of sweet and spicy for topping chicken, meat or enchiladas.
by Simon Fernandez of ferdiesfoodlab Un mensaje para la familia: Aquí tenéis las instrucciones por el regalo extraño que os he regalado!! : ) Que el Día de los Reyes Magos sea feliz y lo pasemos bien todos! Ahora, a practicar el Ingles!! Whilst visiting the family in Spain I was looking for ingredients for a Japanese style soft-shell crab sushi roll (something a little different from the classic Spanish fair) and I came across some Taiwanese bao buns!! I’ve experimenting with these and I just couldn’t resist!!! Excitement! I put together a bao version of the sushi roll: Order of execution: Then prepare the dip and the mayoneizu and garnishes. Make the aubergine caviar. Once all the bits are ready steam the bao buns and, put the crab on to fry. Assemble while it’s all hot. Here’s what you need . . . ingredients (makes 2 bao buns) for the dip / sauce 2 tbsp honey 1 garlic (finely shopped) 2 tbsp OJ 1 lime (juiced) 1 tsp vinegar (to balance the honey - optional - or more lime) 1/2 chilli (finely diced) - Mix all the ingredients together, and put aside to infuse while cooking the other elements. for the aubergine caviar 1/2 aubergine (1/2cm dice) 2 tbsp EVO (for frying) salt & pepper to season 1 spring onion (the white bit from above) - Slice the aubergine into small chunks. Add a little oil into frying pan, and toss the aubergine to coat it. Cook on a medium heat until browned (about 5min) and turning a couple of time to brown all over. Once soft, but not mushy, put in a serving bowl to dress. Dress with dipping sauce and coriander. for the soft shell crab 2 soft shell crab 1 egg 2 tbsp milk 2 tbsp rice flour pinch salt vegetable oil for shallow frying - Defrost the crab, prepare if needed. (See notes) (Los que os he regalado ya estan preparadas) Pat them dry with some kitchen towel. Mix the milk & egg & beat. Season the crab with a little salt. Dip the crab into the egg and coat completely, then coat in flour and repeat once more. I’ve used rice flour because it results in a crispier finish. Fry on a high heat (180C) turning once. They should be a beautiful golden colour! for the toppings 2 tsp tobiko - 10g coriander (fried) 1g sugar (confectioners) 1g fine salt - 5g coriander (washed) - 1 spring onion (sliced green part) - 5g chives (chopped) - Fry the coriander until it stops sizzling. It will stop sizzling when all the water has evaporated which means it will stay crispy. Dust it with a little salt and sugar. (Icing sugar - azucar de polvo) for the mayoneisu (quick and dirty version - more rounded version here) 1/2 lemon (juiced) 150g mayonaise 1/2g MSG (Chinese salt) - Dissolve the MSG in the lemon juice. Once completely dissolve add a third of the mayonnaise and mix until smooth. Repeat, twice more until you have a smooth sauce! for the bao buns 2 bao buns - Defrost the buns, then steam them for 8minutes to serve Spread a little mayoneizu on the buns, add the cooked crab and dress with coriander, spring onion & tobiko! Serve immediately! Que disfrutéis mucho!! Abrazos Simon! Picture guide:
Melting pork back ribs, fire roasted tomatoes and cheese polenta come together in this fine dining riff on Mexican pork chili.
Every year around this time, it is a mad dash to the market in search of pomegranates! And of course I can never find them, ever! Good thing that I have some pictures filed away
These top-notch taquerias and restaurants are serving up spicy margaritas, trays full of tacos, homemade tortillas, and more.
At Lil’ Deb’s Oasis in Hudson, New York, chef-owners Hannah Black and Carla Perez-Gallardo love the idea of braising meat in soda to tenderize and caramelize, but swapped in tangy kombucha to avoid the sugar rush. “We want people to have that ‘what the f*#%?!’ reaction when they take a bite,” Perez-Gallardo says.
This beef birria is Chef John's recipe for a full-flavored meat stew featuring short ribs and chuck simmered with guajillo chiles and various spices.
Featuring waffles flavored with corn and green chiles and crunchy buttermilk-soaked and cornmeal-coated fried chicken, this Mexican-inspired mashup is going to blow you away. Guacamole, ancho-honey bacon, salsa roja, and a drizzle of crema top off a creation that's fully loaded and totally insane.
The idea was to see what a Mexican-inspired version of steak tartare would taste like. So we swapped out the capers and cornichons for guacamole, pico de gallo (tomato & onion salsa) and of course a little of our Gran Luchito Chipotle Paste. To say we were happy with the result is an understatement. Great little weekend lunch idea to eat with some nice toasted sourdough. If you have any leftover beef you could give our Chipotle Beef Nachos a go.
Babi chin is a moreish dish of pork belly slowly braised with dark soy sauce and aromatics like coriander seeds and shallots. The pork belly becomes sticky and soft, and is perfect served with heaps of white rice.
The Mexican Martini is merely a strong margarita on the rocks with a salty, brine-y twist. Just a very simple, spirit-centered cocktail!
Gordas or gorditas are fat tortillas, made from masa mixed with lard, and often filled with pork. Learn how to make gorditas here.
