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Cuisine - Mexican
Eggs play an important role in the cuisine of Yucatán, especially hard-cooked eggs, which are a major ingredient in many popular recipes. Very unique to the Yucatán, these enchiladas are traditionally served garnished with a green oil that is squeezed from toasted pumpkin seeds, but they taste good with or without it. This is a very old Mayan recipe originally made with turkey eggs and it has reputed to have been served to served to the Spaniards when they arrived in the New World. After the Spaniards arrived, chickens and their eggs replaced turkeys in popularity.
Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.
Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs. In New Mexico as well as in Mexico, they are sold fresh, spines removed, and peeled. They are then diced or cut in strips, simmered in salted water until tender, and then drained and rinsed. This is an important step as they can be "slippery" like okra. If you can’t find them fresh, they are readily available in jars or cans.
This is a common dish in the cocinas económicas of Isla Mujeres, though Leonore’s version is anything but that. It is best served as she does, with rice, black beans, marinated onions, hot sauce and fresh hot tortillas.
Variation: For a milder margarita with the flavor of jalapeños but not the heat, substitute New Mexico Jalapeño Wine for the fiery tequila.
For some reason, habanero chiles work particularly well with fruits. 
These daiquiris will delight chileheads, who will probably suggest
adding more habanero to the blender! For a non-alcoholic version of this
drink, substitute pineapple juice for the rum and decrease the sugar to
3 tablespoons. From the article Perfectly Pungent Peaches by Dave DeWitt here.
n Mexico, all sauces are salsas, regardless of whether or not they are cooked. But in the U.S., a salsa usually refers to an uncooked sauce. This is one of the simplest--yet tastiest--uses of serrano chiles. Serve this as a dip for chips or as a marinade and basting sauce for grilled poultry and meat.
In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.
There are a great number of variations on this favorite Bajan specialty. This is probably the favorite version, as described in John Lake’s book, The Culinary Heritage of Barbados. Flying fish is sometimes found frozen in Florida markets; if it’s not available, substitute any mild white fish, such as flounder.

Yeah, right. Okay, this is our spin on Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

 

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