Mexican

Mexican

Serve with plantains, refried beans, and red onion escabeche.

It's a classic dish from Mexico's Yucatan but a bit on the unusual side for non-Hispanic palates.

"There are so many people in the world, there must be someone just like me who feels bizarre and flawed in the same ways I do." -Frida Kahlo

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Amplify the flavor of freshwater fish by sautéing it with tangerine peel or jalapenos

Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”