Pico de Gallo is one of the most simple and popular Mexican sauces. This “salsa” is a must-to-serve dish over the tables of the Mexican restaurants, along with Nachos, Salsa Picante, and Salsa Tomatillo. Called also Salsa Bandera (flag sauce) because of the same colors of the Mexican Flag, Pico de Gallo is made with simple and healthy ingredients, without any fat adding: it’s vegan, and it’s delicious! Here the whole history and the traditional recipe!
Aguachile is an ancient Mexican marinating technique for fish and seafood. This salad enhances incredibly the taste of the seafood, particularly the shrimp. The best way to serve Shrimp Aguacile is over Tostadas along with mashed avocados: spicy, fresh and tasty!
This BBQ pork fajitas recipe is great for a feast with friends! I love this easy dish, it does at your barbeque a South American touch. Just marinate the meat a few hours in advance with lime juice, Mexican amber beer, herbs and spices. When the time comes, bring with you marinated pork in a cooler and grill it along with mixed bell peppers!
Stuffed jalapenos is a classic Mexican recipe. Today I prepared them with a touch of Italian style! Into the stuffing, the sour taste of goat cheese is well balanced with the sweet of potatoes and a pinch of cumin flavor. Sweet basil and Italian sausage recall my own country. This recipe is perfect as appetizer or on your party table, served hot or warm, as you prefer!
Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas. I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy. Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!
Halloween is coming! For the most terrifying night of the year, I created a recipe, sweet, and spicy, and tasty at the same time. Try this particular pumpkin chili with black beans, it is monstrously good!
The Guacamole is probably the most known Mexican recipe. The origin of this sauce is very ancient, and over the centuries has undergone many changes, and stimulated the creation of many variations starting from the original recipe. Today I propose you a version that provide for tomatillo instead of fresh tomatoes, as a very ancient Guacamole’s version requires. The sour taste of the tomatillo gives a surprising note, preserving the original flavor of the avocado. Try it on yourself, you’ll obtain a tasty and original Guacamole in a short time and little effort!
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For the “Cinco de Mayo” I desired to eat a delicious Mexican chicken (like all of us!), but not one of the usual Mexican recipes. I wanted to find out a recipe that I had never experienced before. After a little ‘research, I chose the chicken in “Salsa de Almendras”, a fantastic, quite unknown, recipe made with almond sauce. If you’ve never tried it, I highly recommend it! The recipe that I’ve written below is faithful to the original, I followed a small personal variant only finishing the dish to make the almond sauce even more creamy!
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Surrounded in the ocean Caribbean, Caye Caulker is a place where time runs slowly and the asphalt has not yet come. “Go slow” suggest the local people when you arrive to the island: the racket of mass tourism has stopped in San Pedro while luxury lovers prefer the resorts in the South of Belize. The nearby reef, the second largest in the world, is an irresistible attraction for divers, while the neighboring atolls offer white beaches and mangrove forests to explore. But, Caye Caulker is not just sea and sand; the influence of nearby Mexico and the Creole culture is felt deeply in the Belizean food and on this small island it is possible taste great dishes, simple, but well prepared. So between a boat trip sailing and a dive at the reef, you can relax with a cocktail at the Split savoring tasty grilled fish, burritos and excellent examples of Creole cuisine.