Chiles en nogada, colored as the Mexican flag, belongs to those rare dishes that can give you an incredible blend of flavors while you devour them.
If you’d split the State of Sinaloa in two, the north half would face the Sea of Cortez while the south half would face the Pacific Ocean. Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species.
El Mercado de la Viga is the largest seafood market in Mexico, responsible for supplying Mexico City metropolitan area—more than 22 million inhabitants—fruits de mer on a daily basis.
It must’ve been those food and travel TV shows that made street food popular in America. It became attractive and adventurous to eat in the open markets in cities of Thailand, China, or Latin America.
Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut.
Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Few dishes are as delicious and easier to make than Aguachiles. I was introduced to them by my daughter Natalia while on a winter vacation in Nayarit.