My cousin Alan Chavez went sport fishing and gifted me with some lovely Sashimi grade ahi tuna. Paired it with an Amaranth crust and chipotle sauce and it was magic. Amaranth is a grain cultivated by the Mexica (Aztec) civilization.
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Aguachile is a sashimi (raw style) dish but in this recipe it’s made with baked fillet of Alaskan cod. It’s as authentic tasting as any aguachile to be found which is to say it’s light, fresh tasting and delicious.
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Looking for an appetizer recipe? This smoked fish tostada recipe is great as an appetizer or light meal. A typical seafood recipe from the Pacific coast of Mexico.
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This dish is prepared in Mexico as a traditional Christmas dinner. It’s super rich, layered with flavors, colorful and great for Christmas party buffet.
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Summer time is outdoor grilling time, so here’s an easy fish recipe; grill it the way they do it in Mexico. Fresh whole fish on the outdoor grill with lemon, cilantro, salt and pepper. Delicioso !
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Have you noticed how the greens, yellows, and reds of native Mexican foods like tomatillos, squash and chile are so in-synch to Mexican art and architecture? My clattering in the kitchen creating Mexican food is an innate experience in identity (Identidad) to Mexico’s culture and rituals.
I get really excited and zoned-out mixing and matching textures, colors, flavors, aromas and anticipating an outcome that will turn out to be magical and shouts out - “cocina Identidad”.
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