Recipes

Baked Fish Fillets with Almonds

Baked Fish Fillets with Almonds

Pescado con Almendras al Horno
A long time ago, in Puerto Vallarta, I ate small whole pink snapper prepared this way and was hooked, but since I'm seldom able to buy beautiful whole fish like those in the United States, I prepare the dish with fillets of Pacific snapper or rock cod. Accompany the fish with Fresh Corn Salsa.
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Ingredients

  • ¾ cup whole almonds with skins
  • 4 6- to 7-ounce white fish fillets, each about 3⁄4-inch thick
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper or to taste
  • 6 scallions including about 3 inches of the green, thinly sliced into rounds
  • ¾ cup loosely packed coarsely chopped fresh cilantro
  • 4 tablespoons unsalted butter
  • 2 medium garlic cloves finely chopped
  • 1 to 2 serrano chiles finely chopped with seeds
  • ¼ cup fresh lime juice

Instructions

  • In a small dry skillet, toast the almonds over medium heat, stirring frequently, until aromatic, about 5 minutes.
  • (Take care not to let them burn.
  • ) Transfer to a plate.
  • When the nuts are cool, finely chop them.
  • Reserve.
  • Place the fish fillets in a greased baking dish just large enough to accommodate them in a single layer.
  • Season with salt and pepper.
  • Scatter the onions, cilantro, and reserved toasted almonds on top.
  • Preheat oven to 350°.
  • In a small skillet, melt the butter.
  • Add the garlic and chiles.
  • Cook, stirring, about 20 seconds.
  • Add the lime juice.
  • Stir and immediately pour the mixture over the fish.
  • Cover with foil and bake until the fish is opaque but still moist inside and just barely flakes when tested with a fork, about 20 minutes.
  • Serve the fish hot with the sauce spooned over the top.
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Course; Fish
Cuisine; Mexican

Roasted Sea Bass Smothered in Onions and Tomatoes

Roasted Sea Bass Smothered in Onions and Tomatoes

Robalo al Horno de Cebollas y Jitomates
Sea bass fillets baked under a flavorful cloak of sautéed onions and vine-ripened tomatoes is delicious fish, Veracruz-style.
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Ingredients

Makes 4 servings

  • 3 tablespoons olive oil
  • 2 medium white onions thinly sliced
  • ½ cup finely chopped flat-leaf parsley
  • 3 tablespoons capers drained but not rinsed
  • 3 large garlic cloves minced
  • 1 canned chipotle chile en adobo seeded and mashed
  • 6 medium plum tomatoes cored, seeded, and finely chopped
  • ½ cup dry white wine
  • 4 6- to 7-ounce sea bass fillets, each about 1-inch thick
  • ½ teaspoon salt or to taste

Instructions

  • Preheat the oven to 500°.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onions and cook, stirring, until the onions soften, about 5 minutes.
  • Then stir in half the parsley, and the capers, garlic, and chipotle, and cook 1 minute.
  • Stir in the tomatoes and wine.
  • Reduce heat to low and simmer 5 minutes.
  • Sprinkle the fish fillets with salt and arrange in an ovenproof baking dish just large enough to accommodate them in a single layer.
  • Spoon the tomato mixture over the fish.
  • (Reserve the skillet to reduce the sauce.
  • ) Cover the dish with aluminum foil and bake until the fish is opaque but still moist inside and just barely flakes when tested with a fork, about 12 minutes.
  • Transfer the fish to 4 dinner plates.
  • Return the sauce to the reserved skillet and bring to a boil over high heat and cook until reduced slightly, about 3 minutes.
  • Stir in the remaining parsley.
  • Season with salt.
  • Spoon the sauce equally over the fish on each plate.

Notes & Wine Advice

Serve at once.
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Course; Fish
Cuisine; Mexican

Beef or Veal Tongue with Almond Sauce

Beef or Veal Tongue with Almond Sauce

Lengua Almendrada
Nowadays, tongue has become more acceptable in the United States than in the recent past. This is a classic Mexican way to serve tongue as an entrée.
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Ingredients

Makes 4 to 6 servings

Instructions

  • In a large saucepan, place the tongue, onions, carrot, garlic, and 1 teaspoon of the salt.
  • Add water to cover by about 1 inch.
  • Bring to a boil over medium-high heat.
  • Reduce heat to low, cover and simmer until tender, about 1 hour for veal and 2 hours for beef.
  • Remove from the heat and let the tongue sit in the cooking liquid until cool enough to handle, about 20 minutes.
  • Meanwhile, heat the oil in a skillet and fry the almonds, stirring, until golden, 2 to 3 minutes.
  • Take care not to burn.
  • Transfer the nuts to a blender.
  • In the same skillet, cook the onion, stirring, until it starts to brown, about 3 to 4 minutes.
  • Add the tomato, cumin, allspice, cloves, pepper flakes, and the remaining ½ teaspoon of salt.
  • Bring to a boil and cook, stirring, 1 minute.
  • Transfer to the blender.
  • Add the broth, bread crumbs, and vinegar.
  • Blend until smooth.
  • (There should still be a little texture.
  • ) Transfer the sauce to a pan and bring to a boil.
  • Reduce the heat to low, cover, and simmer 8 to 10 minutes to blend the flavors.
  • Reserve in the pan off heat.
  • Preheat oven to 250°.
  • Remove the tongue from the cooking liquid.
  • Trim off all fat and gristle.
  • Peel off the tough outer skin.
  • Thinly slice the tongue and arrange, overlapping, on an ovenproof platter and place in 250° oven to keep warm.
  • Reheat the sauce and spoon the sauce over the meat.
  • Garnish with parsley and serve.
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Course; Beef / Veal
Cuisine; Mexican

Liver with Onions, Raisins, and Jalapeños

Liver with Onions, Raisins, and Jalapeños

Beef or Veal Tongue in Vinaigrette
Lengua en FiambreA classic way beef or veal tongue is prepared throughout Mexico is cooked, cooled, then eaten in a sandwich or served on a cold meat plate called fiambre. Usually tongue is served with marinated cooked vegetables. Other cold meats, such as sliced roast beef, are often added. I also like mustard and mayonnaise with tongue. Add whatever condiments you like.
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Equipment

  • Small bowl

Ingredients

  • Makes 3 to 4 servings
  • 1 small garlic clove mashed
  • 1 teaspoon salt or to taste
  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 1 beef or veal tongue about 1½ to 2 pounds
  • ½ small onion cut in chunks
  • 2 bay leaves
  • 1 celery rib sliced crosswise
  • 1 teaspoon black peppercorns
  • Cold Vegetables in Vinaigrette optional
  • Oval Mexican sandwich rolls bolillos, or other sandwich rolls

Instructions

  • In a small bowl, whisk together the garlic, ½ teaspoon of the salt, vinegar, and oil.
  • Set aside.
  • Put the tongue, onion, bay leaf, celery, peppercorns, and remaining ½ teaspoon of salt in a large saucepan.
  • Cover with water and bring to a boil.
  • Reduce the heat to low, partially cover, and simmer until tender, about 1 hour for veal and 2 hours for beef.
  • Drain and let cool.
  • When the tongue is completely cool, cut off all fat and gristle.
  • Peel off the tough outer skin.
  • Cut into thin slices and put in a shallow bowl.
  • Add the vinaigrette and toss to coat.
  • Drain the tongue, discarding the vinaigrette, and arrange on a serving platter, along with the cold vegetables, if desired.
  • Serve with rolls.
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Course; Beef
Cuisine; Mexican

Veal Stew in Red Pumpkin Seed Sauce

Veal Stew in Red Pumpkin Seed Sauce

Ternera en Pipian Rojo de Pepitas
Mexican veal, or baby beef, makes tasty home-style stews for special meals, since baby beef is less available and more expensive than mature beef. This is an excellent dish when entertaining guests. It can be made ahead and reheated, which makes it even better. Serve with one of the cabbage salads in the salad chapter. Pineapple Salsa goes very well, too.
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Ingredients

Makes 6 servings

  • Red Pumpkin Seed Sauce
  • 2 pounds boneless veal stew cut into 1-inch pieces
  • ½ teaspoon salt or to taste
  • 2 bay leaves
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 tablespoon olive oil
  • 2 medium white onions thinly sliced
  • 12 baby red potatoes scrubbed
  • 3 medium carrots peeled and sliced
  • 1 cup peas fresh or thawed if frozen
  • ¼ cup loosely packed chopped fresh cilantro

Instructions

  • Prepare the pumpkin seed sauce.
  • Cover and reserve.
  • Put the veal into a large saucepan and barely cover with water.
  • Add the salt, bay, and oregano.
  • Bring to a boil, skimming as needed.
  • Reduce the heat to low, cover and simmer until the meat is tender, about 1 hour.
  • Remove the bay leaves and reserve meat in the pan off heat.
  • Heat the oil in a skillet over medium heat, and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.
  • Add to the veal along with the potatoes and carrots.
  • Bring the meat and vegetables to a boil; then reduce heat to low, cover and simmer until the vegetables are tender, about 30 minutes.
  • With a ladle, remove all but about ½ cup of the liquid from the pan.
  • Reserve for later use, if needed.
  • Add the reserved pumpkin seed sauce to the stew.
  • Bring to a boil; then reduce heat to low and simmer, uncovered, 5 minutes.
  • Thin the sauce with reserved broth, if needed.
  • Add the peas and cilantro.
  • Cook 10 more minutes, stirring frequently.
  • Adjust salt.

Notes & Wine Advice

Serve in shallow bowls.
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Course; Veal
Cuisine; Mexican

Veal in Sweet Red Pepper Sauce

Veal in Sweet Red Pepper Sauce

Ternera en Salsa de Pimienta Dulce
Roasted, peeled, and puréed red bell peppers (pimientas dulce) make a rich smooth sauce that blankets thin strips of sautéed veal. This is a rather sophisticated dish since veal is expensive. Rice with Corn is a good accompaniment to go with the saucy meat.
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Ingredients

Makes 4 servings

Instructions

  • Roast, seed, and peel the red peppers.
  • Coarsely chop and put in a blender.
  • Add the cumin, chicken broth, cream, crushed pepper, and ¼ teaspoon of the salt.
  • Blend until smooth.
  • Pour the sauce into a bowl and reserve.
  • Cut the veal into short thin strips, about ½ inch × 2 inches.
  • In a large nonstick skillet, heat the oil over medium heat.
  • Cook the veal strips, stirring, until lightly browned, 3 to 4 minutes.
  • Season with the remaining salt.
  • Transfer to a plate.
  • Add the onion to the skillet and cook, stirring, until softened and limp, about 4 minutes.
  • Return the meat to the pan.
  • Add the reserved red pepper sauce and cook, stirring, until the sauce reduces and thickens to the consistency of heavy cream, 3 to 4 minutes.
  • Stir in the cilantro.
  • Adjust salt.
  • Serve.
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Course; Veal
Cuisine; Mexican

Lamb in Red Chile with Potatoes and Zucchini

Lamb in Red Chile with Potatoes and Zucchini

Cordero en Adobo con Papas y Calabacitas
Slow-simmered lamb stews similar to this are made in fondas (market food stalls) and by home cooks, too. The robust flavor of the stew comes from red chile paste called adobo. I add boiled potatoes and zucchini to the stew and put a customary bowl of Pickled Jalapeños and Carrots on the table. Accompany with soft warm tortillas, oval Mexican sandwich rolls (bolillos), or other sandwich rolls.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the red chile paste.
  • Reserve ½ cup for the stew and store the remaining for another use.
  • In a large heavy pot, heat the oil over medium heat.
  • Add the meat, season with salt, and brown in batches, 4 to 5 minutes per batch.
  • Remove the meat to a bowl as it browns and reserve.
  • Add the onion and garlic to the pan and cook, scraping up any brown bits from the pan bottom, about 3 minutes.
  • Stir in the tomato, the ½ cup of red chile paste, broth, and epazote.
  • Bring to a boil.
  • Return the lamb to the pot.
  • Reduce the heat to medium-low, cover, and simmer until the meat is tender, about 1 hour.
  • Meanwhile, peel the cooked potatoes and cut into 1-inch pieces.
  • About 15 minutes before serving, stir the potatoes, zucchini, and cilantro into the stew.
  • Simmer over low heat 15 minutes.
  • Add salt, if needed.

Notes & Wine Advice

Serve hot in shallow soup bowls.
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Course; Lamb
Cuisine; Mexican

Thai Chicken Satay

Thai Chicken Satay skewers grilled until golden and served with creamy peanut sauce on a rustic platter.

Thai Chicken Satay

Thai Chicken Satay is a classic Thai barbecue dish featuring tender marinated chicken skewers served with a rich, creamy peanut sauce. Infused with lemongrass, garlic, tamarind, and warm spices, this popular street food is perfect for barbecues, family dinners, or party appetizers.
Couverts4 servings
Preparation 20 minutes
Preparation time:10 minutes
Marinating 1 hour
estimated costs pp $4.75
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Equipment

  • Barbecue or grill
  • Cutting board
  • Large mixing bowl
  • Measuring spoons
  • Saucepan
  • Skewers
  • Tongs
  • Whisk

Ingredients

For the Chicken

For the Peanut Sauce

Instructions

  • In a large mixing bowl, combine the vegetable oil, soy sauce, tamarind paste, lemongrass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder.
  • Add the chicken strips and toss until every piece is evenly coated.
  • Cover the bowl and refrigerate for at least 1 hour.
  • Meanwhile, prepare the peanut sauce by combining the coconut milk, peanut butter, chopped peanuts, red Thai curry paste, fish sauce, tomato paste, and brown sugar in a saucepan.
  • Cook over medium-low heat, stirring frequently until the sauce becomes smooth and creamy.
  • Reduce the heat to low and keep the sauce warm.
  • Thread the marinated chicken onto soaked skewers.
  • Lightly oil the barbecue or grill and cook the skewers for 3 to 5 minutes per side until the chicken is fully cooked and lightly charred.
  • Serve the chicken skewers immediately with the warm peanut sauce for dipping or spoon the sauce over the top.

Notes & Wine Advice

Recipe Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
For the most tender chicken, marinate it for 4 to 8 hours if time allows.
Serve with steamed jasmine rice, cucumber salad, or Thai pickled vegetables for a complete meal.
Warning: This recipe contains peanuts and is not suitable for anyone with a peanut allergy.

Wine Advice

A chilled Riesling complements the spicy peanut sauce and fragrant Thai flavors beautifully.
A crisp Gewürztraminer is another excellent pairing with this classic Thai dish.

Nutrition values

Calories: 485 kcal | koolhydraten: 14 g | Eiwitten: 42 g | Vet: 28 g | Verzadigd vet: 13 g | Natrium: 760 mg | Suiker: 8 g
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Course; Barbecue / Chicken / Poultry
Cuisine; Thailand
Season: Summer
Diets; Dairy-Free
Occasions Barbecue / Family Dinner / Party

About This Recipe

Thai Chicken Satay is one of Thailand’s most famous street food dishes, loved for its tender marinated chicken and rich, creamy peanut sauce. The chicken is infused with classic Thai flavors including lemongrass, tamarind, garlic, lime, coriander, and cumin before being grilled until lightly charred and juicy. Served with a warm peanut dipping sauce, these flavorful skewers are perfect for barbecues, family dinners, or entertaining guests with authentic Thai cuisine.

Why You’ll Love Thai Chicken Satay

This chicken satay recipe delivers authentic Thai flavor using simple ingredients that are easy to prepare ahead of time. The aromatic marinade keeps the chicken incredibly tender while the creamy coconut peanut sauce provides the perfect balance of sweet, salty, spicy, and nutty flavors. Whether served as an appetizer or main course, these skewers are always a crowd favorite. If you enjoy Asian-inspired dishes, browse our Barbecue Recipes, Chicken Recipes, Poultry Recipes, Thai Recipes, and Party Food Recipes.

How To Make Chicken Satay

Prepare the fragrant marinade by combining the herbs, spices, tamarind, soy sauce, lime juice, and oil before coating the chicken thoroughly. Allow the chicken to marinate for at least one hour so the flavors penetrate the meat. While it marinates, prepare the creamy peanut sauce and keep it warm. Grill the skewers until lightly charred and fully cooked before serving immediately with plenty of warm dipping sauce. Thai Chicken Satay is at its very best straight from the grill.

Serving Thai Chicken Satay

Serve this chicken satay with steamed jasmine rice, cucumber salad, Thai pickled vegetables, or grilled pineapple. It also pairs beautifully with fresh spring rolls and other Thai-inspired appetizers for a complete meal.

Storage Tips

Store leftover Thai Chicken Satay and peanut sauce separately in airtight containers in the refrigerator for up to three days. Reheat the chicken gently before serving and warm the sauce over low heat, adding a splash of coconut milk if needed. For additional food storage guidance, visit the FDA Food Safety website.

This traditional Thai favorite combines fragrant spices, tender grilled chicken, and an irresistible peanut sauce into a dish that’s easy enough for weeknight dinners yet impressive enough for special occasions. Once you’ve made homemade Thai Chicken Satay, it’s sure to become a regular feature on your barbecue menu.

Lamb in Chile Broth

Lamb in Chile Broth

Birria
When I'm in Guadalajara, it's a must to visit the immense Mercado Libertad. It's an amazing place with everything for sale from fresh produce and foods of all kinds to clothing, handicrafts, and jewelry. At one of the numerous fondas (food stalls) is where I first ate birria, a rustic stew and one of the great specialties of the state of Jalisco. The soupy broth and shredded stewed lamb or other meat is served with lime wedges, salsa, and warm tortillas. The condiments are essential to authentic flavor of the dish. This recipe is a modern adaptation of the original pit-cooked meat. The meat needs to marinate overnight, so start one day ahead. Reheating the stew makes it taste even better.
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Ingredients

Makes 4 servings

Instructions

  • Put the lamb shanks in a large oven casserole dish or roasting pan with a lid.
  • Set aside.
  • In a dry skillet, over medium heat, toast the chiles, turning, until fragrant, about 20 seconds.
  • Cut the chiles open and remove the seeds.
  • Cut or tear the chiles into pieces and put in a bowl.
  • Cover with hot water and soak for about 20 to 25 minutes.
  • Meanwhile, on a large nonstick skillet, over medium heat, pan-roast the garlic and tomatoes, turning, until slightly soft and charred in spots, 8 to 10 minutes.
  • Transfer to a blender.
  • In the same skillet, toast the oregano and cumin seeds until aromatic, about 20 seconds.
  • Add to the blender.
  • Add the soaked chiles to the blender, discarding the liquid.
  • Add the cloves, allspice, vinegar, tequila, salt, and ½ cup of water.
  • Blend as smoothly as possible.
  • Pour the marinade through a fine-mesh strainer into the pan with the meat.
  • Discard debris left in the strainer.
  • Turn the meat to coat with the marinade.
  • Cover and refrigerate 24 hours.
  • Bring the meat (in the dish) to room temperature about 1 hour before cooking.
  • Add the chicken broth.
  • Preheat the oven to 350°.
  • Cover the baking dish tightly with aluminum foil.
  • Put on the lid.
  • Bake the meat 2 hours, or until the meat is falling-apart tender.
  • Remove the meat from the broth and let stand about 20 minutes.
  • When cool enough to handle, separate the meat into thick shreds.
  • Discard the bones.
  • (If done ahead, cover and refrigerate the meat and broth separately.
  • Then remove the congealed fat on top of the broth before finishing the dish, or the broth can be poured into a fat skimmer to remove the fat.
  • )
  • To serve, reheat the broth.
  • Add the meat to the broth and heat through completely.
  • Serve in soup bowls with lime wedges, salsa, and tortillas.
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Course; Lamb
Cuisine; Mexican

Lamb Shanks in Ancho Chile and Red Wine Sauce

Lamb Shanks in Ancho Chile and Red Wine Sauce

Cordero en Salsa de Chile Ancho y Vino Rojo
In the village of Tequila, near Guadalajara, we were served huge delicious beef shanks, called chamorro, by our hosts at the Herradura Tequila distillery. My version uses lamb shanks since they are easier to handle and almost everyone likes them. Serve with Mexican Rice and crusty rolls. This is a great dish for entertaining.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the sauce.
  • Reserve off heat in the pan.
  • In a pie plate, mix the flour, salt, pepper, and thyme.
  • Dust the shanks all over with the flour mixture.
  • In a large heavy deep skillet, heat the oil over medium heat and brown the shanks, turning, until all are well browned, about 10 minutes.
  • Preheat the oven to 350°.
  • Transfer the shanks to a large ovenproof casserole dish or Dutch oven.
  • Pour ½ cup of water over the shanks, and add the onion, carrots, garlic, and the reserved chile sauce.
  • Turn the shanks to coat with the sauce.
  • Cover and cook in the oven, turning the meat once or twice, until very tender, about 1½ to 2 hours.

Notes & Wine Advice

Serve the shanks with the sauce and vegetables.
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Course; Lamb
Cuisine; Mexican