Mexican Food Archives - Taste With The Eyes

No-Cook Mexican Corn Soup

🌽 No-Cook Mexican Corn Soup 🌽

Fresh Corn, Golden Tomatoes, Yellow Bell Pepper
Tortilla Strips, Avocado, Jalapeño, Pepitas
Mexican Crema, Cotija Cheese, Lime Juice, Cilantro

Well… it’s a “no-cook” recipe, except for the tortilla strips. And I highly recommend frying your own tortillas. The toppings on this raw soup take it over the top – visually, texturally, and flavorfully. The chilled soup itself is refreshingly delicious but definitely don’t skimp on the garnishes.

Corn season in the United States typically runs from late spring to early fall, so we are at the start of another glorious corn extravaganza.

It’s at peak sweetness and flavor when freshly picked. After harvesting, the sugars in corn begin to convert to starches, which diminishes its sweetness and overall flavor. Fresh corn is also higher in moisture, for these reasons this tasty soup is best using only fresh picked corn.

The time it takes for fresh corn to get from the field to the supermarket can vary based on several factors, including the proximity of the farm to the market, the distribution process, and logistical efficiency. However, under typical conditions, fresh corn generally reaches the supermarket within 1 to 3 days after being picked. Once at the supermarket, the corn is typically stocked on shelves quickly to ensure freshness, usually within hours of arrival.

If you can get it from a local farm or farmers market, even better!

No-Cook Mexican Corn Soup

No-Cook Mexican Corn Soup Recipe

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Duck and Sweet Potato Enmoladas

Duck and Sweet Potato Enmoladas
New Mexican Mole

Enmoladas are similar to the more familiar Mexican enchiladas, but with a mole sauce instead of a chile sauce. And where enchiladas are usually baked in the sauce as a casserole, enmoladas are usually stuffed with fillings, rolled, and plated then the sauce is ladled on top. The word enmolada translates to “covered in mole.”

The inspiration for this duck and sweet potato version comes from a menu item called Enmoladas de Pato at Sazón restaurant in Santa Fe, New Mexico.

Originally from Mexico City, Chef Fernando Olea was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.

Duck and Sweet Potato Enmoladas

The menu states that mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Moles can be defined by their color such as rojo, verde, and negro; the town they are from such as Puebla, Oaxaca, Michoacan; and social class, such as pobres and ricos.

Not only does the Chef offer a tasting of his unique moles at the restaurant, he also sells them online so we can enjoy them at home!

Enmoladas Recipe

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Tuna Poke Tostadas, Avocado Crema

Albacore Tuna Poke Tostadas
Chile Marinade with Peanuts
Avocado-Tomatillo Crema
Green Cabbage, Red Chile, Cilantro

Poke is a traditional Hawaiian delicacy, featuring marinated chunks of raw fish, often tuna, seasoned with soy sauce, sesame oil, seaweed, and onions. The term poke originates from Hawaiian, meaning “to slice” or “to cut crosswise into pieces.”

The surge in popularity of poke owes much to figures like Sam Choy, affectionately known as the “Godfather of Poke.” I had the privilege of interviewing him back in 2014. Charming and dynamic, Sam Choy is a celebrated chef and restaurateur who played a significant role in spreading the appeal of poke globally.

While poke has its roots firmly planted in Hawaiian culture, it has transcended boundaries and become a beloved dish worldwide.

Here, a delightful example of this cross-cultural fusion is Tuna Poke Tostadas with Avocado-Tomatillo Crema. This dish seamlessly blends the flavors of Hawaii and Mexico, offering a tantalizing culinary experience that showcases the best of both traditions.

Tuna Poke Tostadas, Avocado Crema

Tuna Poke Tostadas Recipe

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Cottage Cheese Guacamole

🥑 Cottage Cheese Guacamole 🥑

Sitting at a bar in the M Resort Spa Casino in Las Vegas….I was playing video poker, waiting for my hair appointment in the spa. The engaging bartender was about to go on break. She told us what she brought for her lunch: Cottage Cheese Guacamole. Several of us were intrigued. And as sweet as she is, she offered us a taste of her lunch. She said that she grew up in Arizona, and this is how they always made their guacamole.

A few gamblers took her up on the offer. She brought out plastic spoons from behind the bar and gave them a taste. They all nodded, oh that’s good…

I graciously turned down the sample, but decided to try the idea at home, with my guacamole recipe paired with cultured cottage cheese.

Cottage Cheese Guacamole Recipe

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Ceviche de Pulpo (Octopus)

🐙 Ceviche de Pulpo (Octopus) 🐙

This octopus ceviche recipe offers a delightful combination of textures, flavors, and colors with the citrusy brightness of the dressing complementing the tender ocean-y octopus and the freshness of the vegetables.

Cooked Octopus Tentacles (Pulpo Cocido) by Nuchar is a refrigerated product available at Costco and Amazon. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Pulpo Cocido is already cooked and ready to eat. It is excellent sliced thin and served cold as in this ceviche, and also as in this Nobu-Style carpaccio dish.

Ceviche de Pulpo (Octopus)