3 Must-Know Mexican Spirits Worth a Spot on Your Bar Cart

I’d wager that you can order a tequila-based cocktail at nearly any bar in America. And in most major cities, you could likely sub tequila for its smoky cousin, mezcal. The American market is buzzing with excitement for Mexican spirits—just last year, …

I’d wager that you can order a tequila-based cocktail at nearly any bar in America. And in most major cities, you could likely sub tequila for its smoky cousin, mezcal. The American market is buzzing with excitement for Mexican spirits—just last year, Mexico exported nearly one billion liters of tequila to the United States.

While you might have either or both of these well-known agave spirits sitting in your home bar cart, make some space for a few additional bottles. At long last, some of Mexico’s oldest and most delicious spirits are finally making their way to the U.S., and we're here for it.

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The Shortcut Magic of Mole Paste

It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she…

It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she announced mole was for dinner. I loved mole, but I had no idea how to make it.

I sprang up to watch her hands work, my eyes dancing as she simmered and whisked and doctored this complex, rich, mysterious sauce—turning a paste into a feast. She laughed when I asked “peanut butter?” as she spooned some into the sauce. It nicked the heat and gave the flavor some backbone. Sugar was folded in, encouraging the mole to sweeten, balancing the nuttiness and spice. The Doña María jars, with their signature octagonal base, were rinsed and reused for water, juices, licuados—the iconic mark of a home that regularly delighted in this comforting paste.

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Over 20 Delicious Mexican Dessert Recipes

The best Mexican dessert recipes for a Cinco de Mayo celebration, taco Tuesday, or a Mexican-themed party! These are popular Mexican desserts that can be made at home. From decadent cakes to easy fruit platters. We’re sharing all of the Mexican d…

The best Mexican dessert recipes for a Cinco de Mayo celebration, taco Tuesday, or a Mexican-themed party! These are popular Mexican desserts that can be made at home. From decadent cakes to easy fruit platters. We’re sharing all of the Mexican dessert ideas and recipes you need! We’re diving into the wonderful world of Mexican […]

The post Over 20 Delicious Mexican Dessert Recipes appeared first on Sugar and Charm.

7 Vibrant Recipes From ‘Mi Cocina,’ Rick Martinez’s Ode to Mexico

Today marks a very important date in our calendar—the launch of Food52 resident Rick Martinez’s first cookbook, Mi Cocina.

“On September 12, 2019, I flew to Puebla to start a journey that would change my life forever,” Rick wrote in an Instagram capti…

Today marks a very important date in our calendar—the launch of Food52 resident Rick Martinez’s first cookbook, Mi Cocina.

“On September 12, 2019, I flew to Puebla to start a journey that would change my life forever,” Rick wrote in an Instagram caption today, celebrating the launch of Mi Cocina. The book takes home cooks on a journey across Mexico, with recipes inspired by the 20,000 miles that Rick traveled, including dishes like Tlayuda con Tasajo, Sopa de Lima, Puchero Tabasqueño, Torta de Lechón, and Tacos Gobernador.

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Tuna Tacos with Cilantro Lime Slaw

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle…

A Couple Cooks – Recipes worth repeating.

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.

Tuna tacos

Love a good fish taco? Here’s a new spin that you’ll fall for just as hard: Ahi Tuna Tacos! Meaty tuna steak is the ideal filling for a taco, contrasted with fresh cilantro lime slaw. Top it off with chipotle sauce and another sprinkle of cilantro, and it’s a little bit of everything: savory, spicy, fresh, cool, and creamy. It’s ideal for an easy weeknight meal, but impressive enough for entertaining. If you’re a tuna steak lover like we are, you’ll love this unique way to serve this versatile fish.

Elements in tuna tacos

These tuna tacos are a spin on the fish taco, invented in the 1950s in Mexico’s Baja California peninsula. In fact, both the cities of Ensenada and San Felipe, Mexico claim to have invented the fish taco! The idea then quickly spread across the border to San Diego, where they became popular in America in the 1980’s (much in part to a restaurant called Rubio’s Fresh Mexican Grill).

This recipe seeks to honor the traditional Mexican flavors, using seared tuna instead of the typical breaded fish and pairing it with a zingy fresh slaw. Here are the elements in these ahi tuna tacos:

  • Ahi tuna steaks
  • Spices: Cumin, chili powder, smoked paprika, garlic powder, and onion powder
  • Cilantro lime slaw
  • Chipotle crema (or alternative sauce; see below)
  • Tortillas
  • Red onion (for garnish)
Ahi Tuna Tacos

Tips for buying ahi tuna steak

Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steaks for these tuna tacos:

  • Make sure it’s sushi or sashimi grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
  • Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
  • Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
  • Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to cook tuna steak

Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:

  • Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. You can use this time to prepare the slaw and sauce, then sear the fish right before serving.
  • Use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steaks to a skillet and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  • Rest for 2 minutes. This helps it to set and become easier to cut.
Cilantro Lime Slaw

For the cilantro lime slaw

A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping. Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture.

Tip: Got any leftover cilantro lime slaw? Eat it as a side dish for the tacos!

Sauces for tuna tacos

These tuna tacos are fantastic drizzled with chipotle crema, which adds a savory creaminess and a bit of smoky heat. Mix it up while your tuna comes to room temp, or try one of these alternative sauces based on your preferences and what you have on hand:

  • Chipotle crema: A sour cream-based sauce with adobo sauce, garlic and lime
  • Chipotle sauce: A zingy vegan sauce with tahini, adobo sauce and lime
  • Yum Yum sauce: A mayo-based savory sweet sauce that originated at Japanese steakhouses (not spicy)
Chipotle Crema

More tuna recipes

Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:

Print
Tuna tacos

Tuna Tacos with Cilantro Lime Slaw


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 (8 tacos)

Description

These tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.


Ingredients

For the cilantro lime slaw

  • 14 ounce bag coleslaw mix (7 cups)
  • 2 cups shredded red cabbage
  • ¾ cup chopped cilantro, plus more for serving
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 4 tablespoons lime juice
  • 1 tablespoon maple syrup
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For the tuna tacos


Instructions

  1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
  2. Meanwhile, make the slaw: Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste.
  3. Make the sauce: Make the Chipotle Crema, Chipotle Sauce or Yum Yum Sauce.
  4. Cook the tuna: When ready to cook, pat the tuna dry. In a small bowl, stir together the salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mix liberally on all sides of the tuna. Heat the oil in a medium skillet over medium high heat. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices. Taste and add additional salt if necessary.
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Add generous spoonfuls of cilantro lime slaw, then slices of tuna. Top with Chipotle Sauce and more fresh cilantro. Enjoy immediately. 

Notes

*Frozen is okay, just thaw in the refrigerator before serving.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free

Keywords: Tuna tacos, ahi tuna tacos

A Couple Cooks - Recipes worth repeating.

Cinco de Mayo Mexican-Inspired Vegetarian Recipes

This article is from Delicious Everyday.
Whether you are from Mexico or not, it’s fun to celebrate Cinco de Mayo. This list of Cinco de Mayo-inspired vegetarian recipes is full of all the tacos, enchiladas, quesadillas, and nachos you’ll ever need!
T…

This article is from Delicious Everyday.

Whether you are from Mexico or not, it's fun to celebrate Cinco de Mayo. This list of Cinco de Mayo-inspired vegetarian recipes is full of all the tacos, enchiladas, quesadillas, and nachos you'll ever need!

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

13 Mexican Sides From Zesty Esquites to Arroz Rojo

These Mexican side dishes are destined to be served with Pavo al Pastor, Rick Martinez’s take on a traditional Thanksgiving roast turkey, or Vegan Chile Colorado that’s brimming with sweet potatoes, cremini mushrooms, and cauliflower. From classic guac…

These Mexican side dishes are destined to be served with Pavo al Pastor, Rick Martinez’s take on a traditional Thanksgiving roast turkey, or Vegan Chile Colorado that’s brimming with sweet potatoes, cremini mushrooms, and cauliflower. From classic guacamole and a guac–salsa verde hybrid to two versions of pan de elote (aka Mexican cornbread), these dishes are full of fiery flavor.


Our Best Mexican Side Dishes

1. Pan de Elote Dressing

Somewhere in between a sweet corn pudding and a traditional Thanksgiving stuffing is this Mexican bread made with fresh corn. For his signature sweet heat, recipe developer Rick Martinez added sautéed chorizo, poblano peppers, and serrano chiles.

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Salmon Tacos with Avocado Sauce

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime…

A Couple Cooks – Recipes worth repeating.

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!

Salmon Tacos

If there’s one dinner that always goes over well in this house, it’s tacos. The Tex Mex or American spin on the Mexican classic has infinite riffs. So here’s a new favorite: these Salmon Tacos with creamy green avocado sauce! These tacos are bursting with fresh, zingy flavor, pairing blackened salmon with pineapple pico and a creamy green avocado sauce. It’s an easy healthy dinner that tastes restaurant-style, but you can whip it up in about 30 minutes. Dinnertime win!

Elements in these salmon tacos

Salmon tacos can be made in a myriad of ways. Modern fish tacos came about in the 1950s in Mexico’s Baja California peninsula: both the cities of Ensenada and San Felipe claim to have invented the fish taco. The craze then quickly spread across the border to San Diego, where they became popular in the 1980’s (much in part to Rubio’s Fresh Mexican Grill).

These salmon tacos are a spin on the idea of a fish taco, but the fish is blackened instead of battered. The star? A quick avocado sauce that is the epitome of bright, creamy flavor. Here are the elements you’ll need:

  • Salmon
  • Spices: Cumin, chili powder, smoked paprika, and garlic powder
  • Olive oil, butter and lime juice
  • Pineapple (optional)
  • Pico de gallo
  • Avocado sauce: Avocado, Greek yogurt, lime, and cilantro
  • Tortillas
  • Red onion (for garnish)
Salmon Tacos

Tips for pan seared blackened salmon

The fish in this salmon tacos recipe is pan seared in a skillet, which makes the best exterior blackened crust of spices! It does require a few special things to keep in mind. Here are a few tips for blackened salmon:

  • A cast iron or stainless steel skillet makes the best sear. The best way to get the blackened look to the outside of the fish is with cast iron or stainless, which cause the best maillard reaction (caramelization). Don’t worry if all you have is a non-stick skillet: it will still taste great! You just won’t get that lovely char.
  • Bring the salmon to room temperature first. This sounds like a skippable step for impatient cooks (like me!), but don’t be tempted! If you sear it right from the refrigerator, the inside will be cold while the outside of the fish will be cooked. You can save it, though (keep reading).
  • A food thermometer is helpful. It’s easiest to cook the salmon perfectly by checking the internal temperature in this process.
  • If the fish is not up to temp, finish in the oven. If it’s not quite to temp but the outsides are cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.
Blackened salmon

For the avocado sauce

This easy avocado sauce is the crown jewel of this salmon tacos recipe! It’s quick and easy to make, and even better: it stays green in the fridge! Here are a few notes on this killer sauce recipe:

  • It’s only 4 ingredients! All you need are avocado, Greek yogurt, lime, and cilantro. (And salt, which we don’t count as an ingredient!) Using Greek yogurt instead of sour cream makes it taste light and fresh, and cuts a few calories too.
  • Use a food processor or small blender. It’s not enough for a large blender — but you could try a double recipe in a standard-sized blender.
  • It stays green without special storage needs! That’s right: you don’t have to worry about it turning brown like guacamole. The acidity in the lime juice naturally makes the avocado stay green.
Salmon Tacos

Toppings for salmon tacos

The avocado sauce for these salmon tacos is required, in our opinion! The zingy flavor is just the right contrast to the spiced blackened fish. Otherwise, you can get creative with your toppings! We’ll share a few ideas of what we did, and some alternative options:

  • Pineapple pico: Make a quick pineapple pico by chopping up fresh pineapple rings and combining them with purchased pico de gallo (aka fresh salsa). The result is a burst of tropical flavor without too much extra effort! We love pineapple salsa, but it takes quite a while to chop.
  • Pico de gallo: If you’re feeling rushed, just use purchased pico de gallo (fresh salsa) from the refrigerated section of your local grocery.
  • Mango salsa or pineapple salsa: Got more time? Make homemade Mango Salsa or Pineapple Salsa, or grab it at the store.
  • Slaw: Salmon tacos are also great with Fish Taco Slaw or Mexican Coleslaw.

Tips on warming tortillas

The last thing about salmon tacos: make sure to warm the tortillas! You just can’t make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla like we are.

More taco recipes

Got tacos on the brain? Here are a few of our favorite taco recipes:

Print
Salmon Tacos

Salmon Tacos with Avocado Sauce


  • Author: Sonja Overhiser
  • Total Time: 30 minutes
  • Yield: 8 tacos (4 servings)
  • Diet: Gluten Free

Description

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!


Ingredients

For the salmon

  • 1 pound wild caught salmon fillets, skin on
  • 1 tablespoon cumin
  • 1 teaspoon each chili powder, smoked paprika, and garlic powder
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil, plus one drizzle
  • 1 tablespoon butter (or more olive oil for dairy free)
  • 1 tablespoon lime juice

For the tacos

  • 1 ripe avocado
  • ½ cup Greek yogurt (or sour cream)
  • 3 tablespoons fresh lime juice
  • 2 handfuls fresh cilantro, leaves and tender stems, plus more for garnish
  • ½ teaspoon kosher salt
  • ½ cup pico de gallo (aka fresh salsa, available in the grocery refrigerated section)
  • 1 cup chopped fresh pineapple rings, optional (see Step 6)
  • 8 flour or corn tortillas
  • Red onion, for garnish

Instructions

  1. Bring the salmon to room temperature. (This is important so that it sears properly; otherwise the inside will be cold when the exterior is cooked. You can also do this by brining it, which helps to ensure there is no “white stuff” or albumin. In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.)
  2. Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl. Pat the salmon dry with a clean towel. Rub it with a drizzle of olive oil and sprinkle it with the ¾ teaspoon kosher salt divided between the filets, then the mix of seasoning.
  3. Heat a large cast iron or stainless steel skillet (not non-stick*) over medium high heat and add the butter and olive oil. When the butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon.
  4. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lime juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed)**. Remove from the heat and allow to sit for 5 minutes. Then flake the salmon into large pieces with a fork. Taste and add additional pinches of salt if necessary. 
  5. Make the Easy Avocado Sauce: Cut the avocado in half, pit it, and scoop both halves into a food processor (or small blender). Add the Greek yogurt, lime juice, cilantro, and kosher salt, and blend until smooth. Store in a covered jar for up to 5 days refrigerated: it stays green for the entire storage!
  6. Make the pineapple pico (optional): Finely chop 1 cup pineapple rings. Then mix it with ½ cup pico de gallo, 1 tablespoon chopped cilantro, and a pinch of salt. Or, just use 1 cup pico de gallo to keep it simple! 
  7. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  8. Serve: Layer the tacos with salmon, salsa and avocado sauce. Top with minced red onion and chopped cilantro and serve. 

Notes

*You’ll get the best sear from a stainless steel or cast iron skillet.

**If the salmon is not up to temperature by the time the outside is cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Salmon tacos, salmon tacos recipe

A Couple Cooks - Recipes worth repeating.

Why You Should Sprinkle Queso Fresco on Literally Everything

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. This article was brought to you by our friends at Real California Milk.
Today: Get to know the F…

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. This article was brought to you by our friends at Real California Milk.

Today: Get to know the Fresh Prince of Mexico.

You see queso fresco in so many Mexican dishes—a glorious sprinkling of snow atop a mountain of meat and rice or thick slices mingled with grilled vegetables. But how much do you really know about it?

Read More >>