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Mexican
Seafood can be a little intimidating so choose whatever type of fish or shellfish your comfortable with here. The dried fish in this dish really makes the broth flavorful and gives it a rich umami flavor. Don't forget to add a touch of mezcal for some smokiness!
Quinoa is grain that orginates from Peru. We decided to make a Mexican version of a quinoa salad. We used pineapple for the acidity, avocado and queso fresca for the fat and fried pepitas for a nutty flavor. This dish is easy and healthy!
This take on a BLT has been on my mind for a long time. The idea of using a tomatillo came when we knew living in the north it would be hard to find green tomatoes. The tomatillos worked perfectly. The saltiness of the pancetta and sourness from the tomatillos made this our favorite BLT ever.
Who doesn’t love crispy creamy mac and cheese? We wanted to put our own twist on this comfort food by adding homemade chili powder and crispy bacon. The better quality cheddar you use in this recipe the better tasting the mac will be.
Most Gringos, ourselves included, don’t know much about Mexican food. The elaborate preparations and regional intricacies are usually lost in the typical, one-size-fits-all “joints” one finds north of the border. It’s a shame. Mexican food: the soulful child of European and Mayan parents, rivals any cuisine in assertive style and compelling flavor. Lizzie and I are two certified “Gringos” from the tri-state area and have begun the journey into our southern neighbor’s cuisine with Rick Bayless, author of Everyday Mexican, as our guide. We have customized one of his recipes for Enchiladas from Mexico City, for our Enchiladas De Dos Gringos.
This idea was completely made up by yours truly. A couple days ago I heard about someone grilling avocados so my mind went straight to smoke. I thought about how good the creamy avocado flavor would taste with some hickory smoke. Danny and I went to the store to get ingredients. As we were walking out there was a huge bin of watermelons. It occurred to me that instead of the tomatoes used in the guacamole we could use watermelon. This dish was really flavorful. We ended up pairing it with some grilled pork tacos. The only thing I might change and Danny does not agree with this is that I would use one fresh avocado not smoked to keep some of the original flavors. He thought it was perfect this way. Try both!
Danny is always creating different sauces and spice mixtures. We decided to create some colorful sauces with our Negev Nectars olive oil for Cinco de Mayo. Negev Nectars olive oil is fruity which makes it a great pairing with peppers and spicy flavors. For all three sauces we used different peppers as the base and paired each with corresponding colors.
We tried this recipe the other night and thought it was delicious. Go to your local Spanish market to find dried Guajillo Chilies. They are smoky with the perfect amount of spice. We sliced up flank steak fried it in short rib fat for the tacos and topped them with pickled red onions and jalapenos.We were inspired by recipes from "Sauces, Rubs and Marinades" and "Cooks Illustrated".
