To make these tacos, chunks of white fish are fried in traditional Mexican spices and served on small tortillas with a side of coleslaw. In addition to shredded cabbage, the salad is topped with broken, dry instant noodles. read more
Caldo de res is a thick Mexican beef and vegetable soup. It's made with bone-in beef to create a rich and creamy broth. Once the broth is ready, vegetables are added to the pot: carrots, onions, celery, read more
Mexican chayote was cultivated in Central America by ancient Native American tribes. There, it is still popular and widely used in cooking, much like zucchini in Russia. But recently, chayote has become increasingly common in our market. One - read more
Butternut squash, potatoes, red snapper, shrimp, mussels, chili pepper, onion, garlic, thyme, bay leaf, cilantro, black bass, Mexican cucumber, scallions...
Time:1 hour 45 minutesComplexity: average Servings: 8 - 10 as a snack