Tuesday, February 24, 2009

Recipe of the Month

Agua de Pepino

This is the first in a series I will be doing on Agua frescas.
This drink is known as Agua de Pepino, it is cucumber flavored with a hint of lime. It is usually made during the peak months of summer because it is so refreshing. It may sound strange but it is quite good and it is a break from the "norm." Try it out for yourself.

Side Note: Just wanted to add something here. Dependent on the strength of the cucumbers and limes you are using, you may need to adjust the sugar to compensate for weak flavor. But test it with original ratios before adding more sugar.

Agua de Pepino

3 cucumbers, peeled and coarsely chopped
3 qts. water
1/2 cup lime juice, freshly squeezed
1/4 sugar, or to taste


Peel and chop cucumbers.
Add to blender with a little bit of water, puree until smooth.
strain cucumber juice into a large pitcher, leaving behind the pulp and seeds(unless you want it in there).
Next add lime juice, sugar and stir until combined.
Chill before serving

Thursday, January 29, 2009

Recipe of the Month

Camarones Culichi a.k.a. Shrimp Culichi:

5 Poblano chiles, roasted,stemmed & seeded
3 Garlic cloves
1/2 white onion
2-3 tbs. Chicken bouillon, powdered
1 can of cream( Nestle Media Cream)
1 cup of milk
Salt & Pepper(to season shrimp)


To make the culichi sauce, begin by roasting the poblanos in order to blister the skins. You can achieve this result by either placing them over an open flame or placing them on a sheet pan in the oven, under the broiler. Once the skin is blackened all over, place them in a bowl covered by plastic wrap, plastic bag or brown paper bag and close it tightly and leave to steam for 5-10 minutes. This will help you to peel the blackened skins off musch easier.

Once peeled, remove the stems and de-seed the chiles. Next, place in a blender with the can of cream, milk, garlic cloves, onion and chicken bouillon. Liquefy/blend ingredients together, the end result will be the culichi sauce. Place sauce in a pot and warm until shrimp is cooked through.

Next, saute the seasoned shrimp in butter until pink. Once shrimp are cooked, place in oven safe casserole dish and cover with culichi sauce and top the covered shrimp with a good melting cheese, such as, chihuahua, manchego or monterey jack. Once topped with cheese place under broiler until cheese is nice and bubbly and slightly browned in various spots.

Serve with rice.

Wednesday, January 21, 2009

Mariscos Chihuahua

Let me start off by stating, i will choose Mariscos Chihuahua over Red Lobster anyday!!! The seafood is great whether it be oysters, fish, shrimp, octopus,etc...they got it down to a science. Example: the shrimp is cooked in alot of ways and they're all off the hook! Camaron culichi, Camarones Rancheros, Camarones en Salsa China, Camarones en Salsa Ostion, Camarones a la Plancha, Camarones al Mojo de Ajo,Camarones endiablados....the list goes on and on! My favorite is the Culichi it is butterflied shrimp or fish covered in a sexy poblano cream sauce. I urge you to try it when you get there, TRUST ME on this one. culichi side note: The residents/natives of the city of Culiacan in the state of Sinaloa (about 1/2 million inhabitants) call themselves "culichi". "Culichi" on a U.S. menu item simply means "Culiacan style" Mariscos is also known for it's ceviche which is tasty as hell too....lol. Man, I'm off to get me some culichi, the rest of my review will happen when you go to dine at one of the five locations of Mariscos Chihuahua around tucson...Enjoy.

Wednesday, November 26, 2008

Tucson Dining: Beyond Sonoran Mexican Cuisine

"I wanted to show you this great article about tucson mexican cuisine........" Jevon

Tucson Dining: Beyond Sonoran Mexican Cuisine Tucson is famous for its Mexican restaurants, but the cuisine’s regional nuances are a discovery—and the best places are all family friendly.

Tucson sits just 65 miles from the Mexican border at Nogales, which is in the state of Sonora. So, it would stand to reason that the Mexican restaurants north of the border would be Sonoran—meaning heavy on flour tortillas, grilled meats and tomato-based sauces.

It’s true that the most popular restaurants in The Old Pueblo are Sonoran, but there are a number of restaurants that specialize in the food of other regions, such as Jalisco, Michoacán, Oaxaca, and Baja. Their diversity keeps the locals interested, and they, like the Sonoran restaurants Tucson is known for, are all inherently family friendly and inexpensive.

The majority of Mexican restaurants (as well as Mexican markets and retail shops) are in South Tucson, on South 4th Avenue and South 6th Avenue., though there are some gems in other parts of town.

Taqueria Pico de Gallo
One of the most popular taco joints in all of Tucson (and for good reason), Pico de Gallo serves the full gamut of Baja-style food: Think fish and shrimp tacos, lightly fried and topped with salsa fresca and crema (Mexican crème fraiche). They serve excellent versions of traditional Sonoran dishes as well, such as carne asada (grilled steak) and cabeza (tender beef cheeks). Kids love to go next door for raspados (frozen fruit drinks)—get one to go before your meal.
2618 S. 6th Ave., tel. 520-623-8775

The ocean themed mural in the dining room of Mariscos Chihuahua Restaurant puts you in the mood for seafood.

Michael SternAlfonso’s Carnitas Jalisco
In the most famous section of the South 6th Avenue strip, and across the street from Taqueria Pico de Gallo, Alfonso’s is known for one dish: carnitas. The long-simmered pork stew comes from the region of Jalisco and, while there are many other dishes on the menu, carnitas is the ticket here. It’s best tucked into corn tortillas and dressed with cabbage and a little salsa. Simple and delicious. There are children at almost every table, evidence of the warm family welcome here. No need to bring your own crayons for the little ones; these are provided by the attentive and casual staff.
2801 S. 6th Ave., tel. 520-882-7985

Michoacan Taquería
This is a culinary destination for huaraches (named after the popular leather sandal, which, fortunately, does not diminish its delicious taste), a Michoacán sandwich of sorts. Large, thick corn tortillas are pan-fried and served with your choice of topping, the most popular being carne asada and birria (stewed beef rather than the more traditional goat). Underneath the meat is a layer of beans, and the whole affair is topped with cotija (a crumbly white cow’s milk cheese) and shredded lettuce. You can fold this open-faced monstrosity and eat it like a sandwich, or use a knife and fork. And it’s not on the menu, but if you ask your server, the kitchen will likely make a small version for kids who can’t handle a whole huarache. The restaurant also serves roast corn on the cob coated with cotija cheese and sprinkled with chile powder. It’s best eaten with squirts of fresh lime.
3235 N. Flowing Wells Rd., tel. 520-888-0421

Mariscos Chihuahua
Despite the name, these restaurants serve Sonoran- and Baja-style seafood. The back-story is that the owners once had two stands in Nogales, one that served mariscos (seafood) and another that served fruit from the landlocked region of Chihuahua. Customers conflated the two, and the Tucson restaurants (of which there are now five), kept the moniker. In any case, they serve what is, hands-down, Tucson’s best Mexican seafood. Menu must-haves include ceviche tostadas (made with shrimp, onions and tomatoes) and the whole fried fish, usually red snapper, served with French fries, white rice (a two-carb meal) and salad.
Three of the five locations:
1009 N. Grande Ave., tel. 520-623-3563
356 E. Grant Rd., tel. 520-884-3457
2902 E. 22nd St., tel. 520-326-1529

Teresa’s Mosaic Café
Perched on a hill up above Silverbell Road, on Tucson’s northwest side, this round green building looks a little out of place. It was designed to resemble the Oaxacan home of the owners. It has been one of the most popular lunch and dinner spots in town for more than a decade (including the time it was in a strip mall across the street). In the evenings, it’s a great spot for families, as center tables surround a tortilla-making station where a single woman artfully crafts stacks of fresh flour tortillas, one by one. The menu is huge, and recommended Oaxacan specialties include pork en adobo and secret-recipe mole.
2455 N. Silverbell Rd., tel. 520-624-4512

Note: this entire article was taken from a great website called: www.travelmuse.com go check them out.

for the exact URL of this article go here: http://www.travelmuse.com/articles/taste-buds/tucson-mexican-restaurants

Friday, November 14, 2008

Recipe of the month

Shrimp Ceviche:
2 lbs. medium shrimp,raw
37-40 key limes
4 tomatoes, diced
2 cucumbers, diced
1/2 red onion, small
1-2 haas avocados, diced
2 1/2 cups clamato tomato cocktail
2 tbs salt
chili tepin, to taste

squeeze enough lime juice to cover raw shrimp and place covered by plastic wrap for 3hours in order to "cook" the shrimp. Next, add all diced ingredients and seasonings, combine thoroughly and let marinate for an additional hour. Lastly, serve with tortilla chips, saltine crackers or on a crisp tostada. Enjoy.

Note: this is a rough draft of the recipe, adjust to your personal taste.

Taqueria Pico De Gallo

This place has some tasty a** tacos that consist of it's various fillings laying atop homemade corn tortillas! The fish tacos have an especially light batter on the fish which shows true skill in my eyes. Man and don't let me get started on the Horchata they serve....sadly, unlike many places in tucson these days, the horchata is homemade as well!!! Tastes like nana slaved in the kitchen all for your benefit. Now the namesake of this taqueria comes from the cups of fruit that are drizzled with lime juice & chili powder(this is the "other" Pico De Gallo, not in salsa form) Note: I didn't have a camera with me at the time, so I "borrowed" these flicks from the internet.

Taqueria Pico De Gallo
2618 S. 6th Ave
South Tucson,Az.

Saturday, October 18, 2008

Michoacan's Taqueria

This is my second official post, but will be a work in progress since my time is scattered these days. Anyways, if you are ever in Tucson,Az. you need to check this spot out if you want some traditional mexican food from Michoacan and Jalisco, Mexico. They cover alot of tasty areas whether you want Sopes, Tacos, Enchiladas, Elote Cocido or Huarache con Carne Asada. But the thing this taqueria is mainly known for, believe it or not is, Raspados & Paletas. Easily defined...Raspados are like a mexican twist on an average snow cone. It has crushed ice, diced fruit in it's appropriately flavored syrup, ice cream & sweetened condensed milk. And it is the bomb! I like mine either straight up or blended in slush format. Now onto paletas, they are popsicles which usually include fresh fruit either whole, diced or in chunks. Now I can't forget that they also make a nice selection of Agua Frescas("fresh waters"), like jamaica(hibiscus flower), limonada(limeade), tamarindo(tamarind), horchata(cinnamon-rice), sandia(watermelon), etc....Go check it out if you are near the northside of tucson, specifically on 3235 N. Flowing Wells Rd. or inside the Tucson Mall.