Tortitas de Carmarón are mostly prepared during the 40 days of lent. They are fried patties of dried shrimp served on a tomato based sauce. My recipe mixes potato with the shrimp and it’s served with a tomatillo based sauce.
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Here’s an appetizer recipe adapted from a Nexflix episode of “Chef’s Table”. It’s Mole, a culinary showcase of Mexican cuisine. The uniqueness of this dish is how Chef Enrique Olvera serves mole at his restaurant, Pujol, in Mexico City.
A recipe from the Valle de Guadalupe, Mexico’s foremost wine country in Baja California. The ingredients of this omelette, chile poblano and corn, are intrinsic to the core of Mexican cuisine. Did I say delicious?
This recipe is for an inverted chile relleno of beef. What, inverted? Go to the recipe and find out what I’m talking about.
Try this appetizer – a corn tamal topped with “mole” sauce and toasted almonds.