The marinade is quite sweet–but works well with the shrimp. Interestingly, this is a re-creation of a dish Nancy was served in the British Virgin Islands.
El Mercado del Mar in La Cruz, Nayarit
Contrary to popular belief—El Mercado del Mar—the seafood market at the town of La Cruz de Huanacaxtle, Nayarit does not smell “fishy.”
Guacamole de Molcajete
The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.
Curious Cacahuacintle
Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
Good Foods Plant Based Spicy Queso Blanco Dip
Good Foods, a category leader of plant based dips and good-for-you products, announces the addition of Spicy Queso Blanco to its plant based dip line.
Smokin’ Chilli Mullumbimby | Byron Bay Chilli Co
Byron Bay’s Smokin’ Chilli Mullumbimby brings mango hot sauce to bear in this version of the spicy heaven we know and love as chilli.
Sinaloa Seafood
If you’d split the State of Sinaloa in two, the north half would face the Sea of Cortez while the south half would face the Pacific Ocean. Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species.
