globe-trotters.ch

Yucatan Fish and Tacos with Papaya Chutney

Choose a big fish and slowly grill it over the charcoal.



In the meantime, peel off a big sweet papaya and a couple of sweet oranges and cut them into pieces. Fry garlic in olive oil. Add papaya and sweet oranges flesh, dried plums, ginger, saffron, Orlean tree seeds, a spoonful of honey from stingless Melipona bees, and freshly ground black pepper and fry for ten minutes. Add lime juice and mole poblano from the market. (Mole is a spicy sauce made with chocolate, cinnamon, a variety of chiles, nuts, and other ingredients). Stir well and cook the chutney for about twenty minutes. Fill hot tortillas with the chutney and serve with the fish and Cabernet Sauvignon of Baja California.

Red Snapper Tacos and Shrimp Soup with Mussels

Choose a couple of nice red snappers freshly caught in the bay of Champoton.



Clean the fish and wash in sea water. Cut passion fruit in small pieces and soak in ginger syrup. Fry fish in olive oil with finely chopped chili habanero. Cook shrimp tails in vegetable broth with lime juice, minced garlic, and tabasco. Add mussles and cook for four more minutes until the mussels open. Warm tortillas. Fill them with big pieces of fish, passion fruit, basil leaves, sage leaves, and fresh coriander. Serve with the steaming soup.

Pumpkin Soup of Chiapas

Buy a sizable yellow pumpkin in the Chiapan mountains and the remaining ingredients on the market in San Cristobal.





Prepare a delicious soup with cubes of pumpkin, black olives, chili chipotle, garlic, and orange and lime juice. When you finished eating the soup, prepare a strong, steaming coffee with Chiapan Arabica beans, French roasting.



Serve with pan dulce.

Oaxacan Crostini

Buy a nice piece of pork and ask the butcher to grind it. Take the spines out of nopal leaves with a knife.



Cut the nopal leaves in stripes. Cut tomatos in cubes. Fry the pork for a cuple of minutes on hot fire. Add cactus stripes, tomato cubes, salt, pepper, and lime juice. Mix it well and simmer for seven minutes. Toast slices of bread on olive oil and garnish them with pork and vegetables. Top with freshly minced coriander leaves. Serve grilled chapulines with your crostini. Have a glass of horchata.

Breakfast in Puebla

Follow a donkey to a tortilleria and buy a quarter of kilo of fresh hot maiz tortillas.



Buy wild bird eggs and fry them.



Cut ham in fine pieces. Prepare a salad of chopped tomato, mature avocado, chili pepper, salt, and lime juice. Spread fresh goat cheese over tortillas and fill with pieces of ham. Eat alternatively cheese-ham tortillas and tortillas filled with tomato-avocado salad. Drink a cup of coffee with fat milk, a cup of spiced hot chocolate, and a glass of freshly squeezed orange juice.

Juicy Steak with Mustard Salad and Dill-Scented Creamy Potatos

Serve with a glass of Chilean red wine.

Sizzling T-Bone Steak with Baked Sweet Potatos and Squash Flower (Flor de Calabaza)

Buy an 800 gram T-bone steak in a butchery of Jalisco and papas and flor de calabaza on the daily market. Brush soy sauce over the sweet potatos, wrap them in a foil, and put them to bake in hot coals. When the potatos are 15 minutes to tender, sprinkle the steak with freshly ground salt and pepper and with drops of olive oil. Grill the meat over the charcoal until the texture is right.



In the meantime, simmer onions, minced garlic, finely chopped chili arbol and flowers of squash in a pan. Arrange everything on a large plate and serve with a wine that is gutsy enough to stand up to the chili and the juicy meat such as an Argentina Malbec.

Scalopes of Baja California

Buy a mix of big-sized scalopes from a fisher in San Ignacio Bay. Cook apple cubes, orange and lime flesh in olive oil with ginger, chili guerrero, and a bit of desert-flower honey. Add a bit of rose wine, fish sauce and crab boil. Stirr from time to time. Put aside and keep warm. Cut the scalopes horizontally. Fry for a minute on each side in olive oil. Mix with the chutney and decorate with dates from the Mulege oasis.



Serve with a glass of dry rose wine.

Robalo with Herbs

Stuff the robalo fish with fresh coriander, basil, and mint leaves.



Grill the fish over the charcoal. Serve with tortillas, sour cream, fresh goat cheese rolled in black pepper and aged Nebiolo from the Guadelupe Valley of Baja California.

Mexican Ceviche

Cut fresh crab tails in rounds. Soak it in pure mezcal. Cut tomatos in cubes and chop a quarter of onion. Combine drunk crab, tomato, onion, lime juice, white pepper, chopped chili jalapeno, coriander, and a pinch of sea salt. Stirr it well. Serve with tortillas chips.