Fish Ceviche from the Yucatan Peninsula
Ceviche was originaly from Peru in south America, today many costal countries in Latin America have their very own version with different ingredients and particular flavors. INGREDIENTS: 1 kgm sea bass filet cutlets
1/2 kgm lemon
5 chopped tomatoes
1 chopped white onion
1 cup thinly sliced coriander
Olive oil
Pepper
Salt DIRECTIONS: Sqweze half the lemons in a container and let the fish marinate for at least an hour. Rinse the lemon off the fish and mix in a new container with the freshly sqweezed lemon, tomatoes, onion, coriander. Add pepper, salt and olive oild to your taste. Serve with salt crackers.
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Capirotada
A typical desert from the northen states of Sinaloa and Sonora. Very common during
INGREDIENTS:
2 Sliced baguettes
2 cones of "piloncillo" (mexican unrefined brown sugar)
1/2 cup peanut
1/2 cup raisin
1 cup "queso añejo" (firm mexican cheese) chopped in small squares (can be replaced with feta cheese)
1 Cinammon quill
1 tablespoon colored sparkeld candy frying oil
PREPARATION:
Boil the piloncillo and the cinammon in two cups of watter to achive a honey like water. Pan frie the bread and clean excesive grease with a papper napkin. Place the bread slices in a mud casserole adding the raisings, peanuts and chease on top, repeat this procedure starting with the bread. Pour the watter previously prepared into the casserole, place the casserole with the capirotada into a larger pan that is at least 2 inches deep with regular water (bain marie) and cook until the bread looks soft.
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Shrimp Broth, Shrimply Delicious.
INGREDIENTS:
100 gms Dried Shrimp, peeled 100 gms Small Shrimp, peeled 4 Cups Water 2 Cups smashed tomatoe 10 “papas cambray” (baby potatoes) 1 Guajillo chile, devined, without seeds. 2 choped carrots Salt to your taste A hint Black pepper 1 choped sweet pepper.
PREPARATION: Rinse the dried shrimp in abundant water to rinse the excesive salt and plance in a pot with the water, the mashed tomatoes and the potatoes; boil for 10 minutes. Add the “Guajillo Chili” sliced in small pieces, carrtos, salt and pepper. Once th vegtables are cooked add the sweet pepper and small shrimp. Cook 5 minutes and serve hot with lemon juice.
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SWEET MOLE
INGREDIENTS: 1 skinless chopped chicken 5 devein oil fried ancho Chile (dried poblanos, sometimes called pasilla in the US). 5 devein, oil fried mirasol Chile (also called guajillo) 1 ½ Chocolate Bar 50 grams Almond 50 grams peeled nuts 50 grams raisin 100 grams roasted sesame seeds 1 Canella (cinnamon) Stick 10 black peppercorns 5 cloves 1 hint marjoram
1 hint cumin
6 small “Piloncillo” (Mexican refined brown sugar)
2 garlic clove
Sugar to taste
1 Sliced onion (soak in water and lemon for 1hr. Prior to use for milder taste). For side serving. 1 onion
PREPARATION: Boil chicken with half onion, once chicken is cocked chop in pieces. Mole sauce: use the chicken broth to mix (in blender) with all ingredients except “Piloncillo” and Chocolate. Strain mixture and cook, add sugar to taste. Add chocolate and “Piloncillo” while is still hot stir until dense. Serve the chicken and pour the Mole (sauce) on top add the sliced onion.
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MICHELADA (CHELADA CUBANA)
Very popular drink in Mexico, a must! INGREDIENTS: Lemon Juice (1/2 oz) Maggie Juice English sauce Chile Salt
DIRECTIONS:
Pour the salt onto a small plate, smear lemon on the glass´s border and twist on the plate to get the salt on the border. Mix lemon juice with a tablespoon of maggie juice and a tablespoon of english sauce, add chile pour in the glass. Add cold beer.
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CONVENTO DE MONJAS (NUN CONVENT) mexican alcoholic beverage.
INGREDIENTS:
1/2 Oz. gin. 1/2 oz. of coco cream. 1/2 oz. of evaporated milk. 1 oz. of rompope. 1/2 oz. of granadine.
DIRECTIONS: Blend gin with milk and coco cream, serve in 3 colors with the rest of the ingredients: first pour the grenadine, second rompope and last the mixture previously blended.
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LIME SOUP FROM THE YUCATAN
INGREDIENTS: 2 Limes 1 orange 1 Grapefruit 1 peeled and small chopped onion 1 onion 2 Garlic 1 liter chicken broth 8 Tomatoes 1 pinch oregano 1 pinch cumin 1 jalapeño Chile 1 coriander PREPARATION: Cut one onion in half without peeling it, divide the garlic also with out peeling. Use a pan with no oil to roast both on all sides. Use a different casserole with oil to fry the chopped onion, add the chicken broth until it boils, cook on a low flame for a few minutes. Peel and add the roasted onion and garlic, chop tomatoes in small cubes and add with the cumin, oregano and jalapeño Chile, cook for another 15 minutes. Grate one tablespoon of grapefruit, 1 tablespoon of orange and 1 of lime, add to casserole with salt and pepper to taste, cook for 2 more minutes. Squeeze grapefruit, orange and lime and add it to the soup. Serve with the coriander chopped in very small pieces and toasted tortilla cut in triangles. TIPS: Mexican lime (different from others in the World) is sweet, if you are unable to find it in your country use regular one and add one teaspoon of sugar.
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Green Chilaquiles
Ingredients: 12 Corn tortillas 2 garlic cloves 12 green tomatoes Epazote 200g fresh cheese 200g sour cream 1 onion Serrano chili Salt to taste Preparation: Slice tortillas in square shapes and fry until golden. Remove excess grease. Devain Chile Serrano (quantity to taste) and blend with green tomatoes and garlic. Fry sauce with cooking oil and add salt to taste. Add water and cook until desire density. Pour tortillas and cook a few minutes (tortilla should remain crispy). Serve with cheese, cream and thin sliced onion. (Chicken can also be added if desired).
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Horchata Rice
INGREDIENTS:
2 cups rice 2 cups water 2 cinnamon quills 2 cups milk Sugar Ice
PREPARATION:
Mix rice with cinnamon in a bowl with 2 cups of water and let it rest for 2 hours. Add milk and sugar (to taste) and blend, strain and serve with ice.
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