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December 25, 2009
Pickled Red Onions

As promised, and right before the year ends, here is a recipe for pickled red onions or cebollas encurtidas or en escabeche, so you can try them with Pollo Pibil. Please do! You will see why it’s no wonder pickled red onion has been Pibil’s faithful and enlightened companion for centuries: they both taste great separately, but blissful when paired together.

Pickled red onions are also a permanent fixture at every single table in Yucatan. As they are mildly spicy, deliciously tangy and surprisingly crunchy they go well with so many things. These past couple weeks I learned first hand why they are such a fabulous pickle to have handy.

Since one of its main ingredients, the bitter orange, is hard to come by around here, I had 16 takes with different bitter orange substitutes. There are well-known versions for substitutes, but I am not crazy about any of them. 16 pickled red onion batches later: I found one I love! It is equal parts grapefruit, orange, lime juice and white distilled vinegar. Without the vinegar it’s not acid enough and the pickle loses its color and crunch, it faints quickly.

Continue reading Pickled Red Onions a la Yucateca


June 22, 2009

Pickled Jalapeños are a very popular garnish, topping or side for plenty of Mexican foods like tortas, tacos, quesadillas, grilled meats, rice, beans, tostadas… just to name some. So much so, that in many Restaurants, they are placed in the center of the table along the side of salt, pepper and a breadbasket. Many people nibble on them right out of the bowl… They are popular in Mexican Pizzerias too!

You can make your own or buy them already bottled or canned at the stores. They are so intensely used, that there are plenty of brands that carry them as a regular product. Taste does vary considerably from one brand to another, so try a couple, and see which ones you like more.

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June 19, 2009

I am not one to carry a bottle of hot sauce in my bag wherever I go. I do have an uncle that proudly does. Wherever he travels, his Tabasco sauce eagerly jumps out of his bag and splashes its somewhat flavorless heat on whatever food it happens to come across. Yep, fancy restaurants too.

Now I know… Mexicans have the reputation of loving to eat everything with chiles. I admit this to be true. As Fray Bartolomé de las Casas, Spanish priest, defender of indigenous people, and chronicler of early colonial times said in the XVI century: Without chiles, Mexicans do not consider they have eaten. Hmmmm… the same can be said today. With the caveat, that it’s not just the heat that we crave.

Most Mexicans are picky chile eaters. Since we have so many varieties, and such varied and distinct ways to use and prepare them, we can exquisitely discriminate how and what we pair them with. We love their different flavors, textures, fragrances and personalities. It is like considering different kinds of fruits. So my uncle is more an exception than the rule.

All this to say, without any excuse, that although I am not a hot sauce bottle kind of woman, I am a pickled Jalapeño kind of gal.

Continue reading Pickled Jalapeño Kind of Gal


March 25, 2009

“Can you think of an American dish that has been Mexicanized?” My friend Andrea asked. “It has gone the other way around, no?” I responded, thinking about Tex Mex and the complaints from Mexican food aficionados about Mexican food being Americanized in the US.

But the other way around? As I swam through my childhood memories in Mexico City I was startled by how wrong my natural response had been. Of course there are Mexicanized American foods, and plenty!

Continue reading Tex Mex or Mex Tex

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Tex Mex or Mex Tex

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