A Michelada is made with beer, lime juice, assorted sauces, spices, tomato juice, and chile peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico and Latin America. SEE RECIPE
Meet Romey, a 14-year-old who loves to cook. Proud of her Mexican heritage, she takes on making a dish her mom commonly makes, Arroz Rojo y bistec en salsa roja. For those of us who don’t speak Spanish well that translates to red rice and steak in red sauce.
Celebrity chef, cook book author, and host of the Food Network show The Kitchen, Marcela Valladolid joined forces with the California Table Grape Commission to bring a bright flavorful twist to some traditional Mexican meals.This recipe is compliments of Grapes From California. READ MORE
- 1 cup red seedless California grapes, chopped
- 1 cup green seedless California grapes, chopped
- 1/4 cup finely chopped pickled red onions (see recipe below)
- 1/2 jalapeño pepper, seeded and diced
- Small pinch salt
- 1 pound salmon fillets
- As needed olive oil
- To taste pepper
- 12 small corn tortillas
- 2 limes, cut into wedges
- 1 red onion quartered, cut in 1 -inch strips
- 2/3 cup freshly squeezed lime juice or the juice of 5 limes
- 1/4 cup olive oil
- 1 tablespoons crumbled dried oregano
- 1 teaspoon salt
Mix all ingredients in mixing medium mixing bowl. Mix well to incorporate well. Let stand for 30 minutes. Can be made 1 day ahead.
Prepare a grill for cooking over medium heat.
Put the grapes, pickled onions, and jalapeño in a medium bowl. Season with salt and toss lightly. Cover and chill while you prepare the salmon.
Brush the salmon lightly with olive oil, then season with salt and pepper. Grill for 4 to 5 minutes on each side, or until it’s cooked to your liking. Remove the salmon and keep it warm. Heat the tortillas briefly on the grill in batches until warmed.
To serve, coarsely chop the salmon and divide it between the tortillas. Top each taco with a heaping tablespoon of grape pico de gallo and serve with lime wedges.
Nutritional analysis per serving (3 tacos per serving): Calories 347; Protein 27 g; Carbohydrate 46 g; Fat 7 g; 18% Calories from Fat; Cholesterol 59 mg; Sodium 298 mg; Potassium 611 mg; Fiber 5 g.
Yvette with http://www.muybuenocookbook.com/ shares how to make traditional and authentic guacamole with Avocados from Mexico in a molcajete served on tortilla chips for your next party or game-watching get-together. Guacamole recipe video will be view after short intro video.
Try this healthier way to enjoy the taco experience. Add a little fruit to your life:
Fruity Desert Tacos
- 1/2 cup cubed fresh pineapple
- 1/2 cup sliced peeled kiwifruit
- 1/2 cup sliced fresh strawberriesS
- 3 teaspoons sugar, divided·
- 1 teaspoon chopped seeded jalapeno pepper, optional·
- 1/2 teaspoon ground cinnamon·
- 2 whole wheat tortilla (8 inches)· Butter-flavored cooking spray
n a small bowl, combine the pineapple, kiwifruit, strawberries, 1 teaspoon sugar and jalapeño if desired. Combine cinnamon and remaining sugar; set aside.·Spray both sides of each tortilla with cooking spray. In a non-stick skillet, heat tortillas for 45-60 seconds on each side or until golden brown. Sprinkle both sides with cinnamon-sugar mixture.Place half of fruit mixture on each tortilla; fold in half. Yield: 2 servings.
Craving for more Cinco de Mayo information? Visit: http://www.mexonline.com/cinco-de-mayo.htm