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Other Cuisines

  • How to Make Authentic Mexican Ceviche

    When I mention the word “ceviche” to people I am usually questioned, “what the ___is that?” After they taste my recipe for true Mexican ceviche they are begging me to teach them how to make it. First let me explain why I call it authentic Mexican ceviche. So what is it and how do I make it? Well, for starters there are several different types of ceviche. It can be made from Conch, a large shellfish found all over the Caribbean, shrimp, or a white meat fish such as snapper, trout, etc. We used Spanish Mackerel a lot as well when I was in Cancun. The recipe is the same regardless of the meat you choose so let me begin. For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several…

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  • The Best Food Cuba has to Offer

    The Best Food Cuba has to Offer

    Cuba is famed for its beaches, diving, lifestyle and dancing. But one aspect of the Cuban holiday which is often overlooked is the Cuban cuisine, which is unfortunate because the mixture of cultures combine to make a truly unique combination of flavors and textures. The country’s cultural influences are so diverse as to create a unique flavor to the food – a mix of Spanish, Chinese, African, Portuguese, French and Arabic. Yet these global influences are completed by indigenous local food stuffs – yucca, malanga and boniato are local root vegetables routinely used in Cuban food. The main meats used in Cuban cuisine are chicken, pork and beef (though the latter is subject to rationing as government property, so is harder to find) usually marinated in citrus juices and slowly roasted…

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  • Mexican Zucchini & Red Pepper Salsa

    Mexican Zucchini & Red Pepper Salsa

    Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa. Ingredients: 2 pounds zucchini (look for small to medium ones) 2 medium red bell peppers, seeded and cut into a small julienne 1/2 cup peeled, seeded and diced cucumber 2 tablespoons finely chopped red onion 2 Serrano chiles, seeded and minced 1 tablespoon olive oil 1 tablespoon fresh lime juice 1/2 teaspoon salt, or to taste 2 tablespoons chopped cilantro Directions: Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama,…

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