Langosta al Estilo Puerto Nuevo (Lobster Puerto Nuevo Style)


Yesterday we had a day trip to Tijuana and surroundings, we had a lovely time with my brother and his family.

We made a stop in Puerto Nuevo, a little town just after Rosarito Beach, Baja California, it is known as the “lobster village” and now I know why, when you get  into the town almost everybody has a restaurant and serve lobster.

When we went, the town was very quiet, it was a Tuesday evening, but I have been told that during the weekend it gets full up with people trying to taste the speciality of the town, specially during these nice hot summer days.

Anyway, I went into a restaurant called “Ortegas” and talked to the friendly Chef José Antonio Hernández, who is also a composer, he told me how the lobster Puerto Nuevo style is done and served. “Ortegas” Restaurant is like an institution in Puerto Nuevo, it has a very Mexican and inviting decor.

The kitchen is open plan, so you can see how they prepare your food and it also has its own Mexican bakery and a little stand to make homemade flour and corn tortillas.

Chef José Antonio explained me that the secret for Puerto Nuevo’s lobster dish is the freshness of its product, because you literally have your lobster from the sea to your plate.

He also described the traditional way to serve Puerto Nuevo Lobster with refried beans, red rice and homemade flour tortillas. Then you just have to open the flour tortilla, put some lobster meat, refried beans, rice and spicy salsa and eat it.

We had a lovely time and the food and service were very good, I loved the passion of how the chef talked about the lobsters he cooks, just like any other Mexican, because we love to talk about our food, it make us feel very proud.

Serves 1

Prep 10 min

Cook 15 min

Ingredients 

  • 1 Lobster cut in half, washed and cleaned
  • Rapeseed oil and lard enough to cover the lobster
  • Salt and pepper to taste

To serve

Method

  1. To cook the lobster they use a very simple method but it helps the lobster mantain its colour and flavour.Heat the oil and lard together in a fryer or a casserole dish big enough to put the lobster.
  2. Add salt and pepper to taste to the lobster and when the oil is very hot, introduce the lobster and fry for 3 min.
  3. Serve with refried beans, rice an flour tortillas.

Tips 

  • Use only oil if you don’t want to use lard. Rapeseed or sunflower oil is fine.

Listo!

Provecho!

Aguachile de Pulpo y Camarón (Octopus and Prawn Aguachile)

  
I feel very proud and grateful to be able to share this dish with you, as I mentioned on the picture that I posted on Instagram, this Aguchile was made by my brother-in-law, José María, who is from Sinaloa and is married to my sister Cynthia.

As my sister says “he is a great cook” but you wouldn’t expect that from a doctor, but indeed, he is. I guess he inherent the skill of cooking from his family, who still live in Sinaloa. They are the sort of family that could open a restaurant and get famous very quickly because the food they cook is just amazing! I heard that his mum’s speciality is “Barbacoa de Borrego Estilo Sinaloa”

Aguachile is similar to “ceviche” because the ingredients are cooked with lime juice, but it has less ingredients. Chema, as we call him, says that the secret is in your hands and what he means is that you have to mix everything with your hands. The dish is very fresh and it can either be eaten as a main or starter. 

So we have to thank him to let me post this recipe, so you at home can eat the delicious Aguchile that he makes. Gracias Chema!

Serves 6

Prep 15 min

Cook 1 hr 30 min

Ingredients

To cook the octopus 

  • 2 whole octopus cleaned and ready to be cook
  • Salt
  • 1 clove garlic peeled
  • 1 onion peeled
  • 2 tbsp sugar
  • Water 

For the Aguachile

  • 500 gr raw prawns cleaned and open butterfly style
  • The cooked octopus chopped in small chunks
  • 1 small onion julienned 
  • 1 cucumber peeeled, deseeded and cut in thin slices
  • 2 tbspWorcestershire sauce
  • Juice of 5 limes
  • 5 tbsp Clamato
  • Salt and pepper to taste 
  • “Huichol” sauce to taste

To serve

  • Tortilla chips 
  • Tostadas (fried tortillas)

Method

Cook the octopus for around 1 hour with garlic, onion, water and salt to taste. Just before turning the heat off add the sugar and let cook for 3 min and take the octopus out of the pan. After they’re cooked cut them into chunks.

On a large shallow dish put the prawns open forming a bed, add the lime juice and salt and let it marinated for 25 min, add the onion, Worcestershire sauce, Huichol sauce, Clamato, pepper to taste mix everything using your hands very well and leave it for 5 min and add the octopus and cucumber and mix again.

Tips

  • You can get the Huichol sauce from either www.mexmarket.co.uk or www.mexgrocer.co.uk

Listo!

Provecho!

Sopa de Fideos con Maíz (Vermicelli Pasta Soup with Sweetcorn)


Here’s the thing! Today I was so busy that first I didn’t have time to cook a long and time consuming dish and second my fridge looked like the Vizcaino desert in Baja, so I decided not to complicate my existence and cook something easy but nice and healthy and when I find myself in those type of situations I always recurred to one of my mum’s recipes that I have very close to my heart.

Well it is not really my mum’s recipe, I think all the mums in Mexico know this recipe, I guess because is easy to do, tasty, healthy and children love it. Anyway, my mum used and still make it for us and she is the queen of sopa de fideos or at least that is what she says. 

What I like about this dish is that is very flexible! Mmm! I wonder if somebody have used such a word to describe a recipe, maybe I’m the first person, but what I mean is that you can add as many vegetables as you want. In Mexico, for example, is very popular to have this soup with chopped courgettes, carrots, potatoes and shredded chicken, so it is up to you; be creative and make it your own by adding other ingredients, then you can show off to your friends and family your cheffie skills and say that you make a sopa de fideos Mexican style with your own touch! Sounds good, right!

Anyway, for this recipe I used the left over tomato salsa I made yesterday, the recipe is on my blog, and some other bits and bobs I found in my poor deserted fridge. 

If you decided to give it a try, I really hope you like it and start to cook it for your children and maybe when they grow up they might, like me, think about this recipe as a happy childhood memory and then they will always have a happy Mexican food memorie that will pass through generations just like my grandma, my mum, me and my daughter.

Serves 4

Prep 10 min

Cook 20 min approx

Ingredients 

  • 5 vermicelli nests crumbles into tiny pieces
  • Half an onion finely chopped
  • 1 small clove garlic peeled
  • 1 organic chicken stock cube
  • 1 pint of tomato salsa (see recipe on blog)
  • Boiled Water
  • 2 tbsp organic rapeseed oil
  • 1 cup frozen sweetcorn

To serve

  • Thin avocado slices
  • Chopped coriander
  • Feta or Anari cheese crumbled
  • Lime (optional)
  • Sourcream (optional)

Method

  
Put the oil to medium heat in a casserole dish, add the onions and sauté for 3 min then add the vermicelli nests and fried until the pasta is slightly brown.

 

 
Then add the tomato salsa, water and the organic chicken stock cube and let it cool for 10 min, stir ocassionally then add the frozen sweetcorn and cook for 5 more min, be careful not to let the liquid to be soak by the pasta, if that happens just add more water.

Taste for salt and if it needs more add at this time. Turn the heating off when the pasta is cook.

Tips

  • If you think it lacks of flavour you can add a little tomato puré or paste.

Lists!

Provecho!

Salsa Básica de Jitomate (Basic Tomato Salsa)

 
Today I decided to make this recipe because I don’t have much in the fridge as we are flying to Mexico in two days and also I was very tired to got myself cooking something very elaborated.

So this salsa is a must know how to do salsa, what I mean is this salsa is very useful for many different dishes, just like the green salsa I made the other day.
So let’s start!

Serves 4

Prep 5 min

Cook 40 min

Ingredients

  • 4 large tomatoes
  • Half a raw onion
  • 1 clove of garlic peeled and raw
  • Water 
  • Half a tbsp of dried marjoram 
  • 1 tbsp tomato paste
  • Salt to taste

Method

Covered the tomatoes with water and leave them to boil for 30 min or until very tender then put them in a blender and add raw onion, garlic, tomato paste, marjoram, salt and a bit of the water where you cook the tomatoes, blend for 2 min, taste and if it needs salt or more marjoram add some.

Use it for tacos dorados, flautas, tortas ahogadas, etc.

Tipa

  • If you don’t have marjoram you can use oregano, use a little bit as it is very strong.
  • If you don’t have tomato paste you can use tomato pureé with herbs, it gives a better flavour to the salsa

Listo!

Provecho!

Tacos Dorados de Pollo con Salsa de Jitomate (Chicken Fried Tacos with Tomato Salsa)

 

In México there is a dilemma about how is a tortilla filled with something, rolled and fried is call, some people call them “flautas” (flutes) others call them “tacos dorados” (fried tacos). I believe the name comes depending on how you make them, for me a flauta is roll very tight and thin, while tacos dorados are more chunky. Whatever the real name, the truth is that they taste divine.

In my mum’s house we have always called them “tacos dorados” and we usually make them Sinaloa style, but today as I am about to fly to Mexico on Friday, I don’t have many things in the fridge and my goal is to finish what I have, so I made them very simple.

They come with a sort of tomato consomé that you pour on top of the tacos and it gives the tacos more flavour, I don’t know what is with us Mexicans but we like to bath everything in a sauce, but I have to say that it just works and tastes delicious.

Anyway, talking about my tacos dorados, I have to say it was a bit of a challenge, because in Mexico you can get special tortillas for this type of dish, they are thinner and very flexible, so they are easy to roll, while here in London there is only one type, it was a bit tricky to roll the tortillas and try to keep them in that shape, but with a help of a toothpick I managed to achieved that, so be prepare to warm and roll each tortilla individually. 

Serves 4

Prep 30 min

Cook 30 min

Ingredients

  • 16 warm corn tortillas
  • 2 chicken breasts cooked and shredded 
  • Rapeseed oil to fry the tacos
  • 1 pint tomato salsa recipe on blog

To serve

  • A quarter lettuce shredded
  • Avocado slices
  • Sour cream

Method 

Warm the tortillas, fill them with shredded chicken, roll them and stick them a toothpick in the middle to hold the shape.

When all the tortillas are rolled, heat the oil, when the oil is very hot out the tacos to fry, they take 2 min on each side, take them out when they are brown, leave on on top of a kitchen paper towel to drain the oil.

Serve them with some lettuce on top, avocado, sour cream and tomato salsa.

Tips

  • You can make a Arbol Chile Salsa to accompany the tacos 
  • I wet my tortillas on one side before put them on the pan to warm them
  • I get my tortillas from cool chile, don’t buy the corn tortillas from old del paso as they are not the same

Listo!

Provecho!

Ceviche de Pescado Estilo Sinaloa (Fish Ceviche Sinaloa Style)

 
The region where I am from in Mexico is on the Pacific, Baja California, which I think has the best climate in Mexico, we get the breeze from the sea and also the heat from the mountains, but in the summer sometimes gets too hot so at my mum’s we usually cook something refreshing in those summer hot days and ceviche ticks all the important points! Continue reading “Ceviche de Pescado Estilo Sinaloa (Fish Ceviche Sinaloa Style)”

Agua Fresca de Jamaica (Hibiscus Fresh Water)

 

One of the things I miss from Mexico is the easy way to get something delicious wherever you go, this is the example of aguas frescas, you get them everywhere and there is a wide variety of them, from hibiscus to rice water, it is a name it, we have it kind of thing! 

This hibiscus water is one of the most popular and the good thing of it is that apart from being delicious and refreshing is very healthy as hibiscus has a lot of medicinal properties because of its high antioxidants content.

In my mums home we always make an Agua Fresca to have with our food and jamaica is one of our favourites!

Serves 4

Prep 5 min

Cook 15 min

Ingredients 

  • 2 cups dry hibiscus flowers
  • Water
  • Sugar to taste
  • Ice

Method

Boil the hibiscus flowers in enough water, around 1 L after 15 min turn off the heat and drain and keep the water.

Use half of it as if it is too concentrate the final result will be bitter, add sugar to taste and ice. Taste it and if it needs more of the hibiscus tonic add some more.

Tips

  • I got my hibiscus from http://mexmarket.mextrade.co.uk

Listo! 

Provecho! 

Tacos de Jamaica (Hibiscus Tacos)

 

Yes, you are reading right! Tacos de Jamaica. When I first heard of them, I thought, errr!! Not for me! The whole idea of eating hibiscus flowers that had been soaked in water, didn’t make me excited, but I kept looking in the internet people cooking them and saying wonderful things about it and because I am a very inquisitive person and also I like to try new things I decided to give them a try.

Jamaica or hibiscus sabdariffa known by its binomial name, is a plant originally from west Africa, but very popular in many countries for its medicinal properties. It has one of the highest levels of antioxidants of any widely available food. In Mexico is very popular for many uses, but mainly people use it to make “Agua fresca”, fresh water, it can also be drunk as tea, make into jam or be eaten, like in this recipe, in tacos.
Well, after that little gap of very interesting information about hibiscus flowers let’s continue with my experience with the tacos. So there I was about to eat my first taco de jamaica and to be honest with you although it smell very good I was still not convinced, but I gave it the first bite and start chewing it and I was instantly converted. It tasted very good, it is like eating meat, but without all the bad things that the meat has and the flavour the garnish give to the cooked hibiscus makes the taco a marvellous dish. And the other brilliant thing is that when you are making hibiscus tacos, you get to have hibiscus fresh water because you have to boil the flowers first, so here you’ll learn two recipes in one! How cool is that!

So come on! Give them a try and tell me what you think!

Serves 4

Prep 15 min

Cook 20 min approx

Ingredients 

  • 2 cups dry hibiscus flowers
  • Water 
  • 1 tomatoe chopped
  • 1/2 onion chopped
  • 1/2 green pepper julienned 
  • 1 clove minced garlic
  • 2 tbsp Rapeseed oil 
  • Salt

To serve

  • Corn tortillas
  • Chopped avocado
  • Anari or feta cheese crumbled 
  • Spicy salsa (there are 2 recipes of spicy salsa in my blog)

Method

 
Put the hibiscus flowers to boil in water, for 2 cups I used 1 L water, after the water has been boiling for around 10 min, turn the heat off, drain the water, keeping it in a jar to make a drink with it and rinse the hibiscus flowers again to get rid off any sour taste.

   

  

   
Heat a frying pan and add the oil and low the heat to medium, add the tomatoe, onion and green pepper and cook for 5 min then add the garlic cook for 2 more min and add the hibiscus flowers and cook for 5 to 7 min, add salt to taste and when everything is hot. Turn the heating off.

  
Heat the corn tortillas and make the tacos garnish them with cheese and salsa. Enjoy!

Tips

  • You can add as many toppings you want, salsas, beans, other vegetables, etc.
  • I got my hibiscus from http://mexmarket.mextrade.co.uk they have a good selection of Mexican spices!

Listo! 

Provecho! 

Chilaquiles Verdes (Green Chilaquiles)

 

One of the most iconic Mexican breakfast dishes, Chilaquiles, they are packed of flavour and aparently very popular with people with hangovers, specially if they are spicy.

Therefor I decided to cook some this morning for El inglés (my husband) and me, as we had a late night out with some friends.

It is a very easy recipe to cook, but you have to be careful when frying the tortilla chips because they can get burn very easily.

So, let’s begin!

Serves 4

Prep 15 min

Cook 20 min approx 

Ingredients

  • 12 corn tortillas cut into small pieces
  • Rapeseed oil to fry the tortilla chips
  • Salsa verde (green salsa) recipe on the blog

To serve

  • Half Feta or Anari cheese crumbled
  • Half an onion finely chopped
  • 100 gr coriander chopped
  • Small tub sour cream

Method   


 First make the salsa verde, the recipe is on the blog, when the green salsa.
   
 I usually buy my cool chile corn tortillas. Cut the tortillas into small pieces. I stack them up and cut them with a knife.

   

 

Put the rapeseed oil on large frying pan to hear, when the oil is very hot add some tortillas pieces and low the heat to medium, remember to be careful of not crowd the pan otherwise they are not going to fry evenly. Stir continuesly as well, in that way all the pieces will fry all around.

When they are brown and crispy, take them out and put them on top of a kitchen serviette to drain the oil.

Add the salsa and stir, when all the tortilla chips are cover with the salsa and stir them for 3 min. Serve immediately. Garnish with coriander, onion, fresh cheese and sour cream.

Listo!

Provecho!
 

Pescado Pacífico (Pan Fried Haddock Pacific Style)

 

The best recipes are the ones that are past through generations like this one that I found in one of my diaries written by my father many years ago. Had a brilliant day today talking to a very nice fellow Ensenadense about food, childhood memories and projects, so looking through one of my diaries I saw this recipe and I decided to do it.

It is a fresh, light and healthy recipe. El inglés, my husband, really liked it and it went very well with the children.

Be very careful when you heat the pan, don’t make the same mistake I made, I heated the frying pan for too long and the garlic burnt completely and I had to start all over again.

Serves 4

Prep 10 min

Cook 10 min approx 

Ingredients

  • 4 haddock fillets
  • 100 gr parsley finely chopped
  • 3 large tomatoes deseeded and finely chopped
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 50 ml white wine
  • Salt and pepper to taste

Method

Heat the butter and oil at low heat, when the pan is hot add the garlic, tomatoes, onion, salt and pepper to taste, cook for 10 min and add the wine and let simmer for 3 min for the alcohol in the wine to dissolved.

After 15 add the parsley and let cook for 3 more minutes.

Listo!

Provecho!