Ceviche de Camarón (Prawn Ceviche)

Hola amigos! We are still on holidays in Mexico, we are having such a good time that we do not want to go back to London, but soon we will have to face reality and we will have to go back ūüôĀ but in the meantime I am trying not to think of that and we are enjoying our time with my family.

Today my brother-in-law is in town! And he is the expert on making prawn ceviche, so I asked him if he could do some and he was more than happy to make it and sharing with me the recipe. 

Ceviche de Camarón

Prep 40 min

Cook 15 min

Serves 6 or more

Ingredients

  • 1 Kg cleaned & peeled raw prawns 
  • 1/2 cucumber peeled 
  • 1 white onion
  • 4 tomatoes
  • 1 cup clamato juice
  • A small buch of fresh coriander (optional)
  • 1 serrano pepper
  • 8 limes
  • Salt to taste
  • Pinch of ground black pepper
  • Huichol or tamazula sauce

To serve

  • 2 avocados cut in slices
  • Mayonnaise
  • Spicy salsa
  • Corn tostadas or tortilla chips

Method

  1.  First wash and peel the prawns. Once it is done, chopped them into small pieces and set aside.
  2. Chop all the vegetables very finely, into small cubes. Chop the coriander very finely. Set aside.
  3. Once all the veggies and prawns are ready, place the prawns in a large bowl and add the juice of the limes, some salt, pinch of pepper and 1/2 a cup of clamato juice and leave the prawns to cook in the lime juice for around 15 min.
  4. Add all the veggies and leave aside for 10 min, so all the flavours mix together.
  5. Then once is ready, serve it with tostadas, avocado slices and spicy salsa.
  6. If you want to have it north style, spread some mayo onto a tostada, then some ceviche and top it up with avocado slices and salsa.

Listo!

Provecho!

Menudo (Beef Honeycomb Stew)

Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your granparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cook in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture.  

There are different versions for this stew depending on the region in Mexico that one is. In northern Mexico, typically hominy is added. In northwest states such as Sinaloa and Sonora it is eaten white, no guajillo sauce is added. Adding patas (beef or pigs feet) to the stew is popular in the U.S. In some areas of central Mexico, “menudo” refers to a stew of sheep stomach, “pancitas” stew of beef tongue. In South-Western Mexico (in and around the Distrito Federal, Morelos, and Guerrero) it is called “panza”. The red variation is usually seen in the state of Chihuahua. 

In my family we cook it white and with hominy added, but sometimes we do it red. So today I will share with you both versions. I hooe you give this dish a try, see beyond the funny texture of the meat and you will discover a lovely, amazing and packed with flavour stew! I asure you, you will love it. Here my inglés absolutely adores it, so if he likes it, you will definitely love it.

Red Menudo

Serves 8

Prep 30 min

Cook 3 hr approx

Ingredients

  • 1.5 Kg Tripe
  • 1.5 Kg Honeycomb meat
  • 2 Kg Beef feet
  • 1 onion
  • 3 tomatoes
  • 6 dried guajillo chillies
  • 8 peeled garlic cloves
  • Mexican dried oregano
  • Salt to taste
  • Water
  • 2 Kg Hominy (optional)

To serve

  • 1 Chopped white onion
  • 1 Bunch fresh coriander chopped
  • Lime wedges
  • Dried chilli flakes
  • Mexican dried oregano 

Method

  1. First blend an onion and garlic cloves. Then in a large casserole dish, put the beef feet to cook in plenty of water, adding the onion and garlic mix. Add a tbsp of dried oregano. Cook in medium-low heat until the feet look that they are burst, it usually takes around 1 hr and a half.
  2. In the meantime prepare the guajillo sauce. Take the stems and seeds off, clean the dried chillies and cook them in water adding the tomatoes and 1/2 onion. Once the chillies are soft, place the chillies, tomatoes and onion in a blender, adding just a bit of the water where they were cooked. Blend them until getting a smooth sauce. Set aside.
  3. Once the feet are cooked, add the tripe and honecomb meat, cook for 1 hr and add salt to taste, then add the guajillo sauce and continue cooking for 15 min.
  4. Then add the hominy and cook for another 20 min. Taste the stew before turning the heat off. 
  5. Once is cooked, serve it with chooped onion, coriander, dried chillie flakes, pinch of oregano and squeeze of lime. Place on the table some white bread (birote, ciabatta or white bread). 

Listo!

Provecho! 

White Menudo

Prep 30 min

Cook 3 hr approx
Ingredients

  • 1.5 Kg Tripe
  • 1.5 Kg Honeycomb meat
  • 2 Kg Beef feet
  • 1 large onion
  • 8 peeled garlic cloves
  • 1 green pepper or green fresh california pepper stem and seeds off
  • Mexican dried oregano
  • Salt to taste
  • Water
  • 2 Kg Hominy (optional)

Method

  1. First blend an onion and garlic cloves. Then in a large casserole dish, put the beef feet to cook in plenty of water, adding the onion and garlic mix. Add a tbsp of dried oregano and the green pepper. Cook in medium-low heat until the feet look that they are burst, it usually takes around 1 hr and a half.
  2. Once the feet are cooked, add the tripe and honecomb meat, cook for 1 hr and add salt to taste.
  3. Then add the hominy and cook for another 20 min. Taste the stew before turning the heat off. 
  4. Once is cooked, serve it with chooped onion, coriander, dried chillie flakes, pinch of oregano and squeeze of lime. Place on the table some white bread (birote, ciabatta or white bread). 

Listo!

Provecho!


Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)


Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes.

I found this lovely bunch of fresh purslane in the Mexican market the other day and I decided to buy some, I hadn’t had any since my dad passed away, so I thought I’d cook some for my family, my mum was very moved when she saw them, she straight away thought of my dad.

My dad used to say that purslane “is a plant worth eating” and no wonder, according to wikipedia purslane contains more omega-3 fatty acids than any other leafy vegetable plant. It also has vitamins (mainly vitamin A, vitamin C, vitamin E, vitamin B, carotenoids), and dietary minerals such as magnesium, calcium, potassium, and iron. It tastes a bit peppery, similar to watercress.


It is good to eat raw or in different dishes. Today I am sharing my family’s favourite different ways to eat purslane. I am writing a pork recipe, a vegetarian option and a breakfast dish. I hope you enjoy them.

Purslane in Salsa Verde and Pork Ribs

Prep 15 min

Cook 1 hr 30 min

Serves 4

Ingredients

  • A big bunch of fresh purslane
  • 7 small green tomatillos
  • 1/2 onion
  • 1 small peeled garlic clove
  • 1 green pepper
  • 1/2 pork ribs cut into small pieces
  • 2 cups water
  • Salt and pepper to taste
  • 1/2 tsp of agave syrup or brown sugar

Method

  1. Cut the ribs into small pieces so they cook faster. Place them in a casserole dish and pour one cup of water add salt to taste and let them simmer at slow heat, add some more water if needed. 
  2. In the meantime cook the tomatillos, onion and green pepper in water for around 15 min. Then add all the vegetables, garlic clove, a pinch of salt and 1/2 tsp agave syrup in a blender and blend until smooth. No need to add all the water, just a little bit.
  3. Check the pork ribs, if they need a bit more water, continue cooking until the meat is tender. I cook mine arounf 1 hr and 20 min.
  4. Wash the purslane and cook them into small pieces.
  5. Once the meat is tender add the green salsa, cook for 10 min so all the flavours flavours blend and then add the purslane. Cook them for aroun 5 to 7 min. Enjoy them wirt Arroz a la Mexicana, refried beand and warm corn tortillas.

Listo!

Provecho!

Purslane and Cloflower in Salsa Verde

Prep 10 min

Cook 30 min

Serves 4

Ingredients

  • A cauliflower head
  • A big bunch of purslane 
  • 5 green tomatillos
  • 1/2 onion
  • 1 green pepper
  • Salt to taste
  • 1/2 tsp agave syrup
  • A small garlic clove
  • Water

Method

  1. Wash and cut the cauliflower into small florets. Then steam it for aroun 10 min.
  2. In the meantime cook the tomatillos, onion and green pepper in water for around 15 min. Then add all the vegetables, garlic clove, salt to taste and 1/2 tsp agave syrup in a blender and blend until smooth. No need to add all the water, just a little bit.
  3. Wash the purslane and cut them into small pieces.
  4. Once the salsa is ready pour into a sauce pan, then add the cauliflower and purslane. Cook for around 10 more min and enjoy them with Mexican rice and refried beans.

Listo!

Provecho!

Purslane Omelette in Salsa Verde

Prep 10 min

Cook 15 min

Serves 4

Ingredienrs

  • 8 eggs 
  • A big bunch of purslane 
  • 5 green tomatillos
  • 1/2 onion
  • 1 green pepper
  • Salt to taste
  • 1/2 tsp agave syrup
  • A small garlic clove
  • Water
  • Oaxacan style cheese or any melted cheese
  1. Prepare the salsa. Cook the tomatillos, onion and green pepper in water for around 15 min. Then add all the vegetables, garlic clove, salt to taste and 1/2 tsp agave syrup in a blender and blend until smooth. No need to add all the water, just a little bit.
  2. Wash the purslane and cut them into small pieces.
  3. Once the salsa is ready pour into a sauce pan, then add m purslane. Leave aside.
  4. Make the omelettes and fill then with some purslane in salsa verde. 
  5. Add some melted cheese if you like. I usually add some Oaxacan style cheese.
  6. Enjoy with some warm corn tortillas and just made refried beans

Listo!

Provecho!

Note

  • If you fancy doinf any of these recipes but you can’t find purslane you can always replace it with watercress or spinach. 

Osho Restaurant & Chiles Toreados (Toreados Serrano Peppers)

Hola amigos! Apologies for not posting anything recently but we are in Ensenada at the moment having a wonderful time with my family in Mexico.

Today I want to share with you the lovely experience we had in “Osho” restaurant and this quick recipe of Chiles Toreados (tossed peppers) I had in there with my delicious chilaquiles. 

Osho is a new restaurant that just opened in February, it is located in Teniente Azueta Boulevard, Playitas, Ensenada. Chef Juan Antonio Hussong is the master mind of this new concept. His food, as he described it, is packed with beautiful flavours, he cooks a little bit of everything, traditional Mexican recipes and international dishes. At the moment the restaurant is open for breakfast only, but soon he is planning to open the bar section and for dinner as well.

I loved the list of different dishes they have on the menu, I chose some red chilaquiles with fried eggs and el ingles (the hubby) chose a Pacific breakfast which were eggs with salmon, cheese, grilled cactus and a slice of homemade brown bread. Chef Juan Antonio was very attentive and friendly. He talked to us for a while and told me about his project and he is proud that all the ingredients he uses are local and I definitely could tell because my chilaquiles were just perfect, crunchy and the sauce was amazing!

The restaurant building belongs to the hotel Quintas Papagayo, which is a hotel that has been in his family for many years, he had to refurbish the building completely, but the finish is excellent, it feels very cosy, fresh and has a countryside touch. The prices are very reasonable and the service was perfect! 

I loved my breakfast very much, but I have to confess that I felt in love with the serrano peppers that they brought to our table as a side dish, so I asked Chef Juan Antonio if he could share his recipe with me and he was more than happy to do it! So thank you Chef for the recipe and the lovely breakfast, we will definitely be back before going back to London! Osho for me is my new discovery of this Mexican holiday and a must try place.

THE RECIPE

Chiles toreados is a very popular recipe mainy for tacos, it is very common to find these chilies when you go to a taqueria. The taquero (a person that makes tacos) grilled the chilies and add soy sauce. They call them “toreados” because of the traditional way the chilies are done, they need to be put on a frying pan and toss them.

The recipe changes depending on each person, some people add onions as well, others add garlic and others use different chilies, but traditionaly the chilies that are used for this recipe are either serranos or jalape√Īos. 

Makes 10 chilies

Cook 10 min

Ingredients

  • 10 fresh Serrano chilies
  • 1/8 tsp garlic powder
  • Dark soy sauce to taste

Method

  1. Heat a frying pan. It has to be very hot.
  2. Then add the chilies and toss them around until they are chared.
  3. Place them in a bowl and add as much soy sauce as you want thrn add a tiny pinch of garlic powder.
  4. Leave them aside to marinate and serve them as a side to accompany any dish.

Listo!

Provecho!   

Cooking Comadres Plant Based Alegrias by Jenn from The Green Diary

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Cooking Comadres Mexican BBQ Menu

Nobody does bbqs like Mexicans do!! we love having a fiesta whenever we can and when we do, we do it big with lots of food and drink. In my family a typical ‚ÄúCarne Asada‚ÄĚ (the way we call bbq in Baja California) includes guacamole, steak tacos, beans, salsa bander, spicy salsas, tortillas, quesadillas and, of course, beers and when everybody is in full swing, the tequila comes out!! the music get louder and we all have lots of fun. Continue reading “Cooking Comadres Mexican BBQ Menu”

Cooking Comadres Mexico City Gorditas de Piloncillo

My cooking comadres club is growing!! This time I had my lovely friend Claudia who came to cook with me the simplest dish ever, we cooked gorditas with piloncillo (jaggery), she had been telling me for months that she wanted to cook these addictive little patties for me for ages, but for some reason every time we used to organised something, we had to cancel it. Continue reading “Cooking Comadres Mexico City Gorditas de Piloncillo”

Paletas de Yogur con Vainilla y Ate de Membrillo (Quince, Vanilla and Yogurt Ice Lollies)

It is the summer season, and this only calls for something nice and cold and these ice lollies are just perfect for those hot days. This flavour brings me back to my childhood in Mexico, when I was at primary school, they used to sell these lovely milk paletas with a piece of quince. Continue reading “Paletas de Yogur con Vainilla y Ate de Membrillo (Quince, Vanilla and Yogurt Ice Lollies)”