Every time I visit a new city, I always try their Mexican food. And I’m not talking about On the Border or Chipotle, I’m talking about authentic Mexican food, where the corn tortillas are made from scratch and your enchiladas are smothered in queso fresco. While making carne asada or shredded pork belly can be laborious at home, tacos are perfect if you have 10 or 15 minutes to spare and want something savory to pair with those Negro Modelos or margaritas.

Chorizo Tacos with all the Trimmings

These tacos are a staple in our house because they don’t need to be seasoned, like ground beef or turkey would, and are already packed with flavor and fat, which ends up getting absorbed by the onions and bell peppers.  

Ingredients:

2 fresh chorizos (Do not use smoked chorizo, it’s saltier and won’t be tender)
6 Corn Tortillas
1 Lime, cut into wedges
1 fistful of finely chopped cilantro
1 avocado, cut up
1 small red or yellow onion, diced
2 cloves of garlic, crushed and chopped up
Shredded mozzarella (or queso fresco)
Half a red bell pepper, chopped (optional)
Salsa (or chopped tomatoes)
Oil

Directions:

Remove the casing of the chorizos.
On medium-high heat add 1 tbs of oil and add the chorizo, dicing it up while cooking.
When the chorizo is half cooked, add the chopped onions, garlic, red bell peppers, and a pinch of salt and pepper to taste.
When the chorizo is finished cooking, heat up your tortillas. I like warming them up on a pan with a little bit of butter. But corn tortillas are also fun to bake in the oven until crispy, so you get crispy tostados.
Simply add a few spoonfuls of your chorizo onto your tortilla, and top off with all the trimmings: avocado, salsa, cheese, cilantro, a squeeze of lime juice and the hot sauce of your choice (we’re particularly fond of sriracha, or the cock sauce)

Chipotle Shrimp Taco

One of the great things about tacos is how versatile they are. Another quick filling is shrimp. I simply marinated some shrimp for an hour in smoked chipotle powder, salt, a dash of paprika and some turmeric for the color. The shrimp was then sautéed in a little bit of oil, 1 minute each side for medium sized shrimp.

Shrimp Ceviche

My life changed this past summer when I made my own ceviche. I love everything about the dish. I love saying ceviche, I love that it is served cold, and how refreshing that is. This shrimp ceviche can be perfectly scooped up by a plantain chip, and is great for parties too. And while I think this is the perfect summer treat, I won’t deny it during the winter.

Many Latin countries have their own version of ceviche, with a wide selection of seafood. Usually octopus or shrimp ceviche is cooked before hand and then marinated in the lime juice concoction. One of the most traditional forms of ceviche uses a very fresh white fish, such as halibut or sole, which is cut up and placed in a marinade of lime juice and salt, which breaks down the tissue of the fish and winds up “cooking it”. The cilantro and red onions make this irresistibly appetizing, and the fish is so tender it literally melts in your mouth. Some variations include potatoes; some are soupier than others (such as Ecuadorian ceviches), it all depends on the region. I’ve read that ceviche is an ideal hangover cure too, so I maintain that this is one of my favorite dishes. And not to forget, ceviche goes perfectly with a good tequila on the rocks. We’re fond of Monte Alban’s Mezcal, with the agave worm and all!

Ingredients:

½ lb of raw shrimp (deveined and deshelled)
1 medium to small red onion, sliced thinly, and chopped up (you can use a shallot also)
1 tomato also sliced thinly, chopped up
The juice of 4-5 limes
1 heaping spand seroon of ketchup
1 fistful of finely chopped cilantro
Salt and pepper to taste
Thai Green Chili peppers (you know, the little ones that pack a punch), finely chopped
1 clove of crushed garlic, also finely chopped up
1 bottle of beer OR 1 can of coconut milk

Directions:

In a small pot, pour in the beer OR coconut milk. Bring to a roaring boil, and add in the shrimp for about 2 minutes, or until fully cooked. Drain and let cool. Mix all of the ingredients together (the chili pepper and garlic is optional), and then stir in the cooled shrimp. Place in the fridge for at least 1 hour. Serve with plantain or tortilla chips, or as a side to a meal.

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