Few dishes are as delicious and easier to make than Aguachiles. I was introduced to them by my daughter Natalia while on a winter vacation in Nayarit.
Meaty Matters: The Carne in Chili
Hunters believe that venison makes the best chili— or elk, or even moose—and restaurant chefs love pork or veal.
The Spicy Seafood Gold of Campeche
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
Seafood on the Roads of Quintana Roo
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
Culinary Herbs for Mexican Cuisines
Mexico is considered a “Megadiverse” country, since it contains 70% of the animal and vegetable species known to man, and it is home to more than 5,000 different endemic plants.
Pescado Zarandeado, from Sinaloa or Nayarit?
For several years, our family winter break destination was Sayulita in the State of Nayarit. We would spend several weeks exploring the area visiting different beaches, villages and markets.
Ensalada de Espinaca con Nopalitos
Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.
