As you know, the main ingredient of basic ceviche recipe is fresh raw fish marinated in lemon or lime juices and seasoned with salt, chili peppers, onions, and fresh cilantro. Ceviche de pulpo, or octopus ceviche can be made with cooked octopus. This ceviche is good for those who avoid eating uncooked fish (acid marinades do not provide the same level of food safety as heat cooking). In case of cooked octopus, we don’t need large amounts of citric juices and hours of marinating to cause denaturation of the proteins. We mostly add flavor, and the level of acidity in ceviche can be adjusted to your taste.
If you read about original Salsa Macha, you’ll see that there is a reason for its name. Salsa Macha comes from Veracruz region that features extremely hot chile peppers comapeños available only locally. It’s a truly fiery condiment. When this salsa is made in other regions of Mexico, comapeños are replaced with other hot peppers (e.g., arbol). I admired this condiment not so much for its heat, but for the bold and intense flavors. To adjust it for my palate, I combine my favorite dry and fresh red chile peppers, which are fruity and smokey, but pretty mild.
This salsa is one of my favorite. I like seafood, and it’s perfect with many seafood dishes as a side. It’s beautiful! Bright, sunny colors of fresh tropical fruit. It tastes like vacation in Hawaii, if, of course, you come across excellent ripe golden pineapples and Ataulfo mango. This salsa is easy to make — all its ingredients are raw, but you have to know smart ways to cut, slice, and dice pineapple and mango to enjoy the process of making it. When you do, you can make this salsa quickly and impress your guests with a presentation.
every passionate cook insists on developing their own, perfect to their taste recipe. Where all these marinade variations come from? What was at the beginning? Now that we know about basic adobo, let’s compare ingredients, shall we?
I finally made this soup for the first time and it proved my every expectation! The only modification to the original recipe was replacing yellow bell peppers with charred hatch. I also added 1/3 cup balled watermelon. Amazing! I highly recommend the cookbook, this cold soup, and Texas Hill Country in August!
I always think about it as a transitional flavor combination for people who are not familiar with Mexican, Tex-Mex, or Southern cuisines, as an introduction to our local specialties. It tastes wonderful with or without hot chilies. It is beautiful! It is perfect as a light summer meal, or as a side dish. It works well with grilled meats and poultry, with seafood, different tacos and enchiladas, or just corn chips or tortillas.
Naturally gluten-free, with intense nutty corn flavor when cooked fresh, they are always a crowd pleaser in soft tacos or enchiladas. It is practically impossible to find them in stores, because common believe is they have to be cooked and eaten as soon as possible. Most of the time they are cooked stuffed. The recipe is very simple and it is easy to make blue corn tortillas at home. You don’t need any special cooking skills. You need tortilla press and blue corn flour.
Guacamoles are the best when made fresh. The ingredients that make guacamole taste wonderful lose their intensity with the time. Try to make it at home with ripe avocados, crushed fresh herbs and green chiles, and freshly squeezed key lime juice — and you’ll never buy guacamole again.