I recently enjoyed Yucatecan Grilled Pork –poc chuc (which means “toast over wood coals”) at a restaurant serving regional cooking (comida regional) in Playa del Carmen on Mexico’s Yucatán peninsula. The complex salty-sour flavors of this dish was quite a surprise. After having visited several Mexican regions and its restaurants for many years, I thought I’d …
Hot weather and cold food is a winning combination. A cooling and zesty Aquachile Verde (literally “green chile water”) with shrimp or scallops or both is a perfect antidote and a stimulating starter to make when seafood is plentiful and fresh; an excellent opening to a grilled dinner. Aquachile is a spicy, tart Mexican cousin …
Finally, it’s spring and I’m abandoning winter stews, chilis and soups for lighter fare and fish is my preferred choice. The advent of spring always reminds me of fish and Lent. My family took Lent seriously when I was growing up. My maternal grandfather Didunio, a Ukrainian Orthodox priest, fasted as required by Orthodox theology, …
Fish Veracruzan style — Pescado a la veracruzana Read More »