Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
Appetizers and Snacks
A classic recipe from my New England mother, who calls them “clam things.” Chopped clams, herbs, spices and crushed crackers, baked in a shell.
How to make Mexican empanadas from scratch. These are masa empanadas, corn dough, not flour. You can fill them with anything you like.
So far as a ramps recipe goes, this is an easy one. The origins of this recipe are Italian, where they call this method agrodolce, or sweet-and-sour. You can do this to any sturdy vegetable, from ramp bulbs to pearl onions, small turnips, carrots, parsnips, and even things like cauliflower. It is a great accompaniment
In America, we call these taquitos. Either way, they’re easy and delicious.
A salsa morita recipe. Morita chiles, which are small, red chipotles, mixed with roasted tomatillos, onion and garlic. This is a picante salsa.
Goose wings can be tough as nails, but this recipe teaches you how to make them tender, smoky and delicious!
A simple spot prawns recipe inspired by Spain, along with general tips on how to cook spot prawns. Short answer: simply.