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 little town was very quiet, it was 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 little stand to make homemade flour or 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, a bit of refried beans, red rice and homemade flour tortillas and to eat it, you open the flour tortilla, put some lobster meat, refried beans, rice and spicy salsa on it and eat it as a lobster burrito accompanied by a good glass of white wine from the Valle de Guadalupe region.

We had a lovely time and the food and service was very good, but what I loved the most about the place is the passion of how the chef talked to me 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

  • Refried beans
  • Mexican style red rice
  • Flour tortillas
  • Your favourite Mexican spicy salsa
  • Half a lemon to garnish


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 machine or a casserole dish big enough to put the lobster.

Add salt and pepper to taste to the lobster and when the oil is very hot, introduce the lobster and fry for 3 min.

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



Aguachile de Camarón Estilo Sinaloa (prawn aguachile Sinaloa style)

Aguachile is a dish invented in the state of Sinaloa, Mexico. Sinaloa is a beautiful state in the north of Mexico and it is very close to my heart, because my mum was born there and I grew up going to Culiacan, Sinaloa literally every single holiday and I loved it! I have so many nice memories of my childhood there that I wouldn’t have time to tell you all of them, but anyway, food is one of them, because all my mum’s sisters and my grandma “mamá Mila” are and were amazing cooks.

Aguachile is one of those dishes that would always crave during the summer, its freshness seems to help you cope with those hot days. You can make aguachile with prawns or scallops, I recommend you to get them from the fishmonger, because the prawns have to be very fresh as they are kind of eat almost raw, so if you get a packet in the supermarket make sure to cook the prawns in lime for at least one hour so they are very well cook and safe to eat.

Here, my husband, el inglés, loves the prawns very well cook, so I leave them to cook in lime juice for one hour and a half.

Give this recipe a try and tell me what you think, it is very easy but full of flavour and goodiness!



  • 250 gr raw and peeled prawns
  • 4 limes
  • 1 red onion very finely cut in julienned (strings)
  • 1 cucumber peeled and cut in thin slices and half moons
  • Worcestershire sauce to taste
  • Salt and pepper to taste
  • Guacamaya sauce or Tamazula sauce*
  • Tortillas chips to eat the prawns with


Cut the prawns in half or butterfly them, how ever way you prefer, and put them on shallow big plate.

Squeeze the limes reaching all the prawns and trying to cover them with the juice, put the cucumber on the edge of the plate, like in the photo and the onion on top of the prawns, add salt, pepper, Worcestershire sauce to taste and at the end put some Tamazula sauce as much as you like.

There are two ways to eat this dish, in Sinaloa they tent to cook the prawns on the lime juice just for a few minutes and then they would eat them straight away.

Or, if you are like my husband and I and like the food properly cook,then put the plate in the fridge so the cooking process start, the lime will cook your prawns, don’t forget to turn them from time to time so the prawns cook all around, if you are doing this, add the vegetables until the end, otherwise they will cook. It will take around an hour for the prawns to be pink and cook.




  • If you can’t get Guacamaya or Tamazula sauce, you can use Tabasco sauce, which is easier to find in any supermarket.