I’m an avid home cook, and I love to try and recreate the wonderful dishes I’ve had at local restaurants. There’s something inexplicable about the aguachile de pescado at Casi Cielo, something that ...

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Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to “chile water”) ...

Instructions: Put the chiles into a blender or food processor with the sugar and salt. Blend them into a powder and set aside. Slice the red onion as finely as you can. Slice the cucumber into ...

Chef Hector Santiago shares his aguachile recipe September is Hispanic Heritage Month and to celebrate, El Super Pan head chef and owner Hector Santiago showed Good Day's Brooke Zauner how to make a ...

Juice all ingredients for Aguachile broth and mix well, seasoning with salt to taste. Chill and set aside. (If you don't have a juicer, puree until very smooth in a blender or food processor.) Add the ...

She highlights simple, locally sourced ingredients with the flavors of summer. The nuances, flavors and techniques of Mexican food vary throughout the beautifully unique regions and one celebrity chef ...

Shrimp in any form is a big deal in my home. My whole family is from Nayarit, one of the few states in Mexico known for its incredible seafood. And while there isn't just one dish that the state is ...

Fresh young coconut has tender meat that separates easily from the shell; if unavailable, substitute bottled or canned coconut water and fresh or frozen coconut meat. When cut and squeezed, finger ...

10 dried chiltepín chiles (or pequin or chile de arbol) or more or less to desired level of heat Instructions: Put the chiles into a blender or food processor with the sugar and salt. Blend them into ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Shrimp in any form is a big deal in my home.