Classic Nopales Salad and Shredded Jicama with Crunchy Crickets Raul Ortega Ayala’s Late Mexico City Lunch POSTED UNDER mexico, Travel INGREDIENTS cactus, CILANTRO, crickets, JICAMA, limes, mandarin, nopales, tomatoes Recipe Nopales Salad 5 fresh nolaes, diced and cooked 1/2 cup water 1/2 onion, finely chopped handful fresh coriander, chopped 4 medium tomatoes, diced and deseeded … Read more
Shrimp, Fava Beans, Avocado, Cilantro and Chili Bree Zucker’s Mexico City Ceviche POSTED UNDER mexico, shellfish INGREDIENTS AVOCADO, avocado oil, CILANTRO, fava beans, limes, shrimp, tomatoes Recipe Ceviche 6 limes 1 cup fresh shelled fava beans 2 lbs large shrimp, heads on 1/2 cup freshly squeezed lime juice (6 limes) 2 small spring onion, minced … Read more
Kale, Quick-Pickled Cauliflower, Avocado Toast with Chilhuacle Chili Salsa Niki Nakazawa’s Mexico City Salad With Avocado Toast and Peanut Chili Salsa POSTED UNDER Entree Salad, mexico, Winter INGREDIENTS AVOCADO, beet, cauliflower, CHILI, fava beans, kale, peanut, shrimp Recipe Beet-pickled Cauliflower 2 cups water 1 cup vinegar 4 bay leaves 1/4 white onion, sliced 2 garlic … Read more
Backstrap looms are portable looms used in Mexico and Central America. The loom is attached to a stable structure, and the weaver’s body weight is used to create tension in the warp. One can weave virtually anywhere. For this piece, the collaborative woven sculpture is constructed over the course of eight hours of uninterrupted weaving … Read more
Potatoes, Swiss Chard, and Kalamata Olive Almond Pesto Lorena Harp’s Solar Oven Potato Salad POSTED UNDER mexico, oaxaca, VEGETARIAN INGREDIENTS almond, Chard, olive, potato Recipe Black Olive Pesto 1/2 cup pitted kalamata olives 1/4 cup + 1 tsp almond meal (you can grind this or buy it ground) 2 cloves garlic 1 cup olive oil … Read more
Fire Roasted Tomatoes, serrano chili and spring onion Andrea Hagan & Pastora Guitierrez Reyes’ Charred Tomato Salsa POSTED UNDER condiment, mexico, Travel INGREDIENTS CHILI, onion, tomatoes Recipe SALSA 4-6 fresh tomatoes 2 serrano chiles 1/2 lime 1 pinch sea salt 1 diced spring onion (optional) Notes An all-purpose Mexican condiment that’s suitable for any summer … Read more
Watermelon, Jicama, Coconut and Pineapple with Bee Pollen, Tajin and Sea Salt Pedro Reyes’ Mexican Fruit Salad POSTED UNDER dessert, side dish INGREDIENTS bee pollen, coconut, JICAMA, lime, Pineapple Recipe Fruit Salad 1/2 small ripe pineapple 1 mini watermelon (sub 1/4 regular watermelon) 1 whole coconut, flesh removed 1 small jicama, peeled 3 ripe limes, … Read more
Diced Radishes, Anchovies, Parsley and Lemon Larry Bell’s Radish and Anchovy Salad POSTED UNDER New Mexico, taos Recipe Radish Salad 2 cups peeled, diced radish (daikon, cherry bell, watermelon etc) 1 clove garlic, smashed 1 tin high-quality oil packed anvhovies salt and pepper to taste 1 small lemon, zested and juiced 2 tbs extra virgin … Read more
Tilefish, tomato, citrus and avocado with fermented black lime Raul De Nieve’s Ceviche with Fermented Lime POSTED UNDER Brooklyn, ceviche, new york, seafood, SUMMER INGREDIENTS AVOCADO, CILANTRO, citrus, fermented lime, lime, onion, tilefish, tomato Recipe Ceviche 1 SMALL TOMATO DICed 1/2 white onion diced 1/2 medium jalapeno, deseeded and minced 1/4 cup fresh cilantro, leaves … Read more
Kale, Cabbage, Tahini and Tamari Dressing Paola Santoscoy’s Sesame Kale Salad POSTED UNDER MEXICO, MEXICO CITY, VEGETARIAN INGREDIENTS CABBAGE, KALE, SESAME, TAHINI, TAMARI Recipe Salad 1 Bunch LACINATO KALE, DE-STEMMED 1 TBS OLIVE OIL 1 Pinch KOSHER SALT 1/2 Small PURPLE CABBAGE TOASTED SESAME SEEDS TO TASTE Dressing 1 Inch FRESH GINGER ROOT 5 TBS … Read more