Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
These Gumbo Nachos are full of incredible flavor thanks to the combinations of the Holy Trinity (sausage, shrimp, crawfish), Tony Chachere’s Creole seasoning and lots of cheese
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
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.
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare.
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.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.