Shrimp in Garlic Sauce (Camarones al ajillo)
I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would, too, but did not have any on hand when I tested the recipe. Try it, you’ll like it. Shrimp in...
Cactus Salad (Ensalada de nopales)
I had never had a nopalitos salad made by this method and I liked it. This is a rare chance to post the recipes in both English and Spanish. I translated Lesterloon’s original Spanish-language version. Cactus Salad (Ensalada de nopales) I had never had a...
Shrimp Salad (Ensalada de camarón)
Shrimp Salad (Ensalada de camarón) This Delitefully Mexican© recipe hails from Veracruz and is quick, easy, light, and versatile. In dishes like this, garnished with raw onion, I really value the freshness of Mexican onions. You can use bulb or spring onion. Red...
Roasted Fish with Chile-Water (Pescado asado con agua-chile)
The only fish I ever ate while growing up was the heavily battered, deliciously crunchy fried fish at Luby’s Cafeteria in El Paso, Texas. So it stands to reason that I never learned to cook fish either. In fact until recently, I was reluctant to cook fish at home....
Wilted Spinach (Espinacas)
Wilted Spinach (Espinacas) This dish always brings back memories of the wild greens that we gathered to cook on the ranch. We called them quelites, a name applied in Mexico to various sorts of leafy green plants. Our quelites always grew around water holes and were a...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.