Category Archives: South of the Border

Cucamelon!!

I’ve just discovered a brand new veggie at my farmer’s market! Meet the deceptively lowly cucamelon!  (And it’s technically a fruit.) It hails from Mexico and other areas of Central America, and is related to the cucumber (same taxonomic family). … Continue reading

Posted in Salads, South of the Border, Vegan, Vegetarian | Tagged , , , | 4 Comments

Arrachera Mex-Tex Beef

Think of this as the meat you put into your fajitas, although you can do other things with your preparation.  Arracheras are nearly always made from skirt steak, and it is marinated up to three days before grilling, although 24 … Continue reading

Posted in Cooking, Meats, South of the Border | Tagged , , , , , | 2 Comments

For Cinco de Mayo: Fish Tacos in Lettuce Shell; Vegetarian Tacos in Lettuce Shell

Here we have recipes for both vegetarian and fish tacos, served in lettuce. I’ve cut down on my home consumption of starches such as wheat or corn, and I’ve upped the outright veggies in my life.  Hence, a swap for … Continue reading

Posted in Cooking, Seafood, South of the Border, Vegan, Vegetarian | Tagged , , , , , , , , , | 4 Comments

For Cinco de Mayo: Pear/Mango Salsa, Mexican-Inspired

Well, it is almost the fifth of May, and Mexican restaurants go crazy trying to bring in new customers for the night.  The one nearest me used to have yearly signs out reading, “One tequila/Two tequila/Three tequila/Floor”, and the like, … Continue reading

Posted in Appetizers, Condiments, South of the Border, Vegan, Vegetarian | Tagged , , , | 6 Comments

Quinoa in the Rice Cooker

I have to admit, when I first saw this word, I thought it would be pronounced Kin-Oh-Ah, and went by this misconception for some time.  After all, that’s what it looked like.  People started talking about Keen-Wah, and I hadn’t … Continue reading

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Pork Carnitas (for a pot-luck crowd)

I love many varieties of “ethnic” foods, and enjoy attempting to re-create some of these in my own kitchen.  I’ve focused more on Asian and Mediterranean, and less on south of the (my) border, but I love Mexican, Peruvian and … Continue reading

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Grilled Shrimp with a Mexican Flair

1.25 lbs jumbo shrimp, peeled, and devein (from the back of the shrimp) anything with a dark vein.  Tails remaining on is optional.  Seems to be traditional or something.  Mine were wild caught in Florida — which I admit is … Continue reading

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