Recipes and Ideas

TOSTADAS DE TINGA DE POLLO (Chicken Tinga Tostadas)

Tinga is a beautiful sauce that built from layers of flavours, the sauce cooks very much like an Indian sauce. The frying of onions, the amount of oil, the rich tomato and tomatillo base with the smoky heat of chipotle and the perfume of bay make this a special sauce indeed. It can either be cooked saucy to serve with rice or reduce the sauce a bit and use as a tostada topping. We have used chicken but you could use prawns or for a vegetarian version green beans and small cubes of potatoes would...

Paloma with fresh pink grapefruit and pink himalayan salt rim

This is a refreshing drink that is easier to make and more refreshing than a margarita. The grapefruit and salt really work together, the tequila flavour just coming through and the soda water making it delightfully sparkling. You can either make it with fresh grapefruit juice and soda or use bottled soda like 3¢ Pink Grapefruit Soda or Jarritos Grapefruit Soda, both are delicious.

Tostadas with crema and cheese for pozole

Tostadas are a traditional accompaniment for pozole as they provide satisfying crunch between spoonful's of brothy pozole. Topping the tostada with cooling crema and a grating of rich hard sheep's cheese is a decadent way to embellish your tostada, a trick we learnt from the young Mexicans who worked in Taqueria. !Que rico!

Tacos de Tuetano (Bone Marrow Tacos)

Roasted bone marrow, often described as “meat butter” works a treat spread over a warm corn tortilla with a sprinkle of salt, you can add salsa but there is something delicious about the simplicity of the unctuous marrow, corn and salt.

Mexican Prawn Cocktail (Coctel de Camaron)

Refreshing, chilled Mexican prawn cocktail is a real crowd-pleaser. The seafood sauce is an oilless dressing and is a perfect balance of sour lime, sweet ketchup and spicy hot sauce. The cucumber and sweet white onion add crispness while the avocado adds richness. Serve with crunchy totopos and a lime wedge. This cocktail also works well with crayfish and langoustines. Prawns: we have considered the sustainability of prawns, and we think the small north Atlantic prawns have a fantastic flavour...

BARBACOA TACOS

Barbacoa is a Mexican term for BBQ, but it is different from the American style BBQ in that the meats are slow-roasted and steamed (overnight!) in an underground brick lined wood-fired pit until melting tender. Traditionally beef, goat or mutton is wrapped in maguey or banana leaves and placed over a pan of water and vegetables. The drippings from the meat flavour the broth, making a delicious hot drink to have before or with your barbacoa. Since most of us don’t have a pit, the alternatives ar...

Salsa Borracha

For a killer Salsa borracha (drunken salsa) we have turned to Alex Stupak who has an Oaxacan inspired recipe, which uses the smoky flavours of pasilla de Oaxaca and mezcal,

Yucatan Achiote Baked Fish - Tikin Xic

Achiote is a beautiful paste from the Yucatan. It is made with annatto seeds, spices and garlic and imparts an earthy flavour and cheerful bright red colour to anything it is cooked with. Here we have marinated a large piece fish with achiote diluted with fresh citrus juice and baked until burnished. Served with black beans, pickled pink onions, Mexican white rice, corn tortillas and a salad of little gem and avocado.

TRES LECHES CAKE

Tres Leches (three milk's) cake, is a super light sponge made by whipping egg whites into the batter mix. Once baked the sponge is soaked in sweet milk and topped with whipped cream and fresh seasonal fruit.

Mexican green rice

There are many ways to make green rice, but they all have something in common: the addition of plenty of fresh green ingredients. We have used roasted jalapenos, coriander, parsley, and spinach. Serve with fish, chicken or enchiladas.

Mexican red rice with vegetables

Hearty Mexican red rice made with tomatoes, onion, carrot, and peas. An easy to prepare, delicious side dish for anything from grilled meats to mole.

Roasted Green Jalapeno Emulsion