Salpicón de Venado

Salpicón de venado, a shredded venison salad with lots of fresh vegetables, is a specialty of Tamaulipas in Mexico. Easy, cooling and tasty for hot weather.

Spicy Pickled Okra

How to make spicy pickled okra. Pickling okra is easy, but there are a few tips to make sure your pickles are crunchy.

Hamachi Sashimi

Hamachi sashimi is easy to make and wonderful to eat. Hamachi is yellowtail, and other jacks, wahoo or tuna can be used here.

Tacos de Marlin

Tacos de marlin, or marlin tacos, are popular in Baja and Sonora, Mexico. Really any smoked fish works here, not just marlin. This recipe uses smoked fish, roasted chiles, tomatoes and onions and melty cheese.

Roasted Okra

A simple, spicy roasted okra recipe that leaves the okra crispy, not slimy. Roast okra with chiles, salt and a little oil.

Mushroom Spinach Frittata

An easy Italian cross between an omelet and a quiche, this frittata is stuffed with wild mushrooms and wild spinach.

Potato Fish Cakes

How to make the best potato fish cakes. Potato fish cakes are the "other" style of fish cake. No breadcrumbs here. Any flaky fish works, freshwater or salt.

Ceviche Tostadas

Serving ceviche on tostadas is common in Mexico. Here's how to make them so they don't shatter all over the place.

Albondigas de Camaron

Albondigas de camaron are Mexican shrimp balls, a shrimp meatball, simmered in a chile-tomato sauce. It's a great appetizer.

Pickled Fennel

Pickled fennel is awesome alongside poultry or fish, or with salami. This is a sweet-sour pickle with a hint of vanilla - surprisingly good with fennel bulbs.

Smoked Swordfish

How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It's great as-is, or in tacos or sandwiches.

Mexican Pacholas

Mexican pacholas are a sort of flattened meatball, seared quickly and served with salsa, rice and beans. Any ground meat works here; I used venison.