Story and Photos by DaRel Christiansen Recipes: Ophelia's Chiles Poblanos Rellenos (Stuffed Chiles) Cebollas (Pickled Onions) Ophelia's Salsa de Habanero Samuel's Cerveza Habanero (Beer with Habaneros)
Caldo de Camarón (Shrimp Soup) Filete
con Ajo de Mojo (Fish Filet with Garlic) Pescado Frito
con Mojo de Ajo (Whole Fried Fish) Shrimp Ceviche (Shrimp Cooked in Lime) Isla Mujeres (Island...
4 C rice (I use medium - grain; long - grain will work as well) 1 packet Goya
caldo de pollo (chicken bouillon) 2 packets Goya Sazon
con culantro y achiote 6 oz Salchichon (summer sausage will also work), sliced then quartered 15 oz can gandules (pigeon peas), drained 12 oz jar of Goya recaito sufficient canola oil to coat rice (about 1/4 C) 2 T tomato paste or 1 C tomato sauce 4 C water if using tomato paste or 3 C water if using tomato sauce
Palta a la Reyna, Dieta de Pollo, Sopa a la Criolla,
Caldo de Gallina, Quinua soup, Chairo, Lomo Saltado, Milaneza de Lomo, Milaneza de Pollo, Trucha a la Menier, Trucha al Ajillo, Aji de Gallina, Papa a la Huancayna, Anticuchos de corazon, Cuy al Horno
con Rocoto Relleno, Pepian de Cuy, Pachamanca, Chicharrones, Seco de Cordero, Choclo
con Queso, Ceviche (uncooked fish marinated in lemon or lime juice and hot chilli pepper), Chupe de Camarones (chowder - type soup made with shrimps, milk, eggs, potatoes and peppers), Causa rellena (potato cakes with chicken in the centre, but also cooked with avocado or crabmeat), Tamales (boiled corn dumplings filled with meat and wrapped in a banana leaf), Mazamorra morada (purple maize and sweet potato starch jelly cooked with lemons, dried fruits, cinnamon and cloves).