Dried shrimp makes a surprising but tasty addition to pico de gallo or fresh salsa mexicana — chopped tomato, onion and serrano chile © Karen Hursh Graber, 2013

Fresh Mexican salsa and dried shrimp appetizer

Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. The soaking is crucial here, so that the dried shrimp doesn’t overwhelm the other ingredients. […]

Continue Reading

Mexican jalapeños stuffed with cream cheese and smoked fish: Jalapeños rellenos con queso crema y pescado ahumado

Mexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling’s Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and not raw ones, or they will be too hot for most people. Ingredients 6 ounces cream cheese 6 ounces smoked mullet, sable, tuna or salmon, boned and […]

Continue Reading

Barra Vieja Style Shrimp: Camarones Estilo Barra Vieja

This is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size shrimp 3 tablespoons olive (not extra virgin) or vegetable oil 1 red onion, peeled and sliced into thin crescents (” lunitas“) 4 large cloves garlic, […]

Continue Reading

Crab cakes with chipotle sauce: Tortitas de jaiba en salsa de chipotle

Make small crab cakes for appetizers or larger ones for lunch or dinner. They can be assembled ahead of time and refrigerated, covered, for up to 4 hours, then fried before serving. The chipotle sauce can be made a day ahead and refrigerated, covered. Ingredients For crab cakes: 1 cup masa harina (corn tortilla flour), lightly toasted […]

Continue Reading

Shrimp in damiana and tequila sauce: Camarones al damiana y tequila

Damiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flowering, and dried to make liqueur. It is used frequently with tequila, and some say that the original margarita was made with damiana liqueur and not “that French stuff.” The best damiana […]

Continue Reading

Grilled Tamarind Shrimp: Camarones al Tamarindo a la Parilla

Fish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, remember to soak them first to avoid charring.   1 ½ pounds medium shrimp, peeled 3 ounces tamarind pulp 2 tablespoons […]

Continue Reading