This recipe is a variation on spiced vodkas but with Mexican spices. It can be used in any drink recipe requiring tequila, or downed straight. Note: This recipe requires advance preparation.
This is a basic Mexican version of ceviche that is easily varied with the addition of fruits and vegetables that are in season. I like to add diced avocado, or jicama, or even cucumbers to add not only different flavors but also textures to the ceviche. By adding tomato juice and pulp to the recipe and serving in a large parfait glass, you transform the ceviche into the very popular, seafood cockteles found all over Mexico.
1 pound firm white fish, such as snapper, pompano, flounder, or bass, cut into 3/4 to 1-inch cubes
Juice of 8 Mexican limes or Key limes
2 jalapeño chiles, stems and seeds removed, finely chopped or substitute serrano chiles
1 medium tomato, chopped
½ medium onion, finely chopped
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
Garnish: Lime wedges
Just before serving add the tomato, onion, and half of the cilantro, then gently toss to mix. Season with salt and pepper. Put the ceviche in tall parfait glasses, garnish with the remaining cilantro, place a lime wedge on the rim of the glass and serve.
Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula. Chicken is commonly used but you can substitute leftover turkey in this delicate soup.
This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green.