Camarones a la Diabla (Prawns Devil Style)

Today I am in the mood of spicy food and I remember about this recipe, Camarones a la Diabla, in English you would call them Devil Prawns, I guess because they have tons of chipotle!!

So for this recipe we will need prawns, good prawns, peeled and ready to cooked, then we will smothered them in a creamy chipotle marinade, then fried them with a bit of onion and lots of garlic and listo!! You will have a nice meal in minutes! Continue reading “Camarones a la Diabla (Prawns Devil Style)”

Mejillones al Tequila (Mussels in Tequila)

Hi guys! I know I haven’t been posting recipes as often as before, but I started my Mexican Cooking Classes quite recently and I have been very busy.

So today I have for you this amazing and super mega easy recipe that anybody can do! All you need is some super fresh mussels, tequila and some other bits and bobs. I personally love cooking with tequila from time to time, it adds so much flavour to food and makes everything tastes super yummy! Continue reading “Mejillones al Tequila (Mussels in Tequila)”

Deckman’s in El Mogor & its Scallops Salad with Tomato Heirloom 

My favourite dish Scallops with Heirloom tomatoes & grilled avocado

 This week I am writing about our amazing time in Baja California. As you all know by now, I was born in Ensenada and came to London 15 years ago, so we go there every summer and every summer we have lots of adventures. Continue reading “Deckman’s in El Mogor & its Scallops Salad with Tomato Heirloom “

Cocktail de Cangrejo de Rio en Mousse de Aguacate (Crayfish Cocktail in an Avocado Mousse)

I have been craving for a while a nice seafood cocktail, so today was the day to make one, it is Friday and the weather was lovely, sunny all day and quite springy.

The town where I grew up, Ensenada, is well known because of its  delicious and fresh seafood and fish. There, you can find a lot of fish and seafood restaurants and street food carts, the second ones are very popular among the people as they are informal places to eat and there are some very famous like “La Guerrerense” who makes mouthwatering ceviches, salsas, seafood cocktails, all very fresh and delicious.  Continue reading “Cocktail de Cangrejo de Rio en Mousse de Aguacate (Crayfish Cocktail in an Avocado Mousse)”

Camarones al Mojo de Ajo (Prawns in Garlic Butter)

 “Camarones al mojo de ajo” is a Mexican recipe most commonly prepare in cities near by the sea, every place has its own way to prepare this dish, but the ingredients that are a must to have is garlic and butter, some people add white wine, others orange juice, I usually do them the way  my dad used to do them, he used to love this recipe and he even used to prepare the butter in advance, so I took my dad’s recipe and put my own Mexican touch inspired by Susy’s food! Continue reading “Camarones al Mojo de Ajo (Prawns in Garlic Butter)”

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


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

To serve


  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.


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



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


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)


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.


  • You can get the Huichol sauce from either or