Regional Cuisine – Page 3 – My Slice of Mexico

Vuelve a la Vida – A “Reviving” Seafood Cocktail for Any Season

December 11, 2022January 4, 2023by Irene6 Comments

"Vuelve a la vida" , translated from Spanish as "back to life", or "reviving", is a seafood cocktail, so flavourful and loaded with nutrients, that promises to energize any tired (or hung over) eater with a happy disposition. Its place of origin is somewhat litigious, since it may be found not only at restaurants in the Mexican states of Campeche and Veracruz, where the cocktail is presented in thick, large goblets, but also as far South as the streets of Venezuela, sold in jars for portability. However, The recipe I am sharing in this post, comes indisputably from Veracruz, where locals add a secret ingredient to their sauce (hint: it's orange and bubbly) ... click on title for more

main course, Regional Cuisine

Durango Style “Tipsy” Hen – Gallina Borracha

November 19, 2022November 28, 2022by Irene1 Comment

Durango is a North-western Mexican state; most of the landscape in Durango is mountainous and densely forested, but there are also valleys and semi-desertic regions. A unique dish from this state is Gallinas Borrachas ("Tipsy" Hens) ... click on title for more

main course, Regional Cuisine

Aguascalientes Style Roast with Grapes – Asado con Uvas

November 1, 2022November 6, 2022by Irene5 Comments

This recipe, which calls for both wine and grapes, comes from the state of Aguascalientes, where there is not only a vast wine production, but also a spread of table grape vineyards ... click on title for more

Ingredients, Regional Cuisine

Quintana Roo Style Empanadas

September 25, 2022October 10, 2022by Irene10 Comments

There is an ongoing debate in Mexico about whether a folded patty may be called quesadilla even if it has no cheese (queso) inside. Mexico City dwellers say "yes", while pretty much the rest of the country says "no". In Southern Mexico, patties are called empanadas, which means "with bread", and this recipe from the state of Quintana Roo really fits the bill, since wheat flour and baking powder are added to masa (corn dough) for a softer, fluffier, more "bread-like" patty. Other unique features are the filling, traditionally seasoned shark meat called cazón, and the condiment, consisting of marinated onions and Habanero peppers, instead of bottled salsa. I am starting with nixtamalized corn flour (masa harina) since already-prepared masa is not available in my region in Canada, and instead of shark, I am using cod filets from frozen ... click on title for more

main course, Regional Cuisine

Quintana Roo Style Pork and Cabbage – Makum de repollo

September 21, 2022September 26, 2022by Irene1 Comment

All the states in the Yucatan peninsula share common Mayan roots, so it is not surprising that their cuisines also share many traditional dishes, such as it is the case of Makum, a stew that is made with marinated meat, traditionally tightly wrapped in banana leaves and cooked in a clay pot for long times. In the state of Yucatan, the most elementary ingredients for makum are fish and annatto sauce, but in the neighbouring state of Quintana Roo, a unique regional version is prepared with pork and cabbage ... click on title for more