crepes saladas de harina de garbanzo rellena de vegetales con queso vegano de nuez de la india, bañado de crema de nuez de la india con cilantro, cebollín y chile xcatic.

Crepes de garbanzo con crema

Chile_guero

Tributo al chile, desde México para el mundo

Chile Xcatic relleno de cochinita pibil ¡¡

Chile Xcatic relleno de cochinita pibil ¡¡

Tacos de chile xcatic relleno de marlin @ Kool Fish

Tacos de chile xcatic relleno de marlin @ Kool Fish

La gastronomía de Riviera Maya se compone basicamente de mariscos y pescados cocinados de múltiples maneras, así como de platillos típicos de la península de Yucatán, que surgen de la mezcla de sabores ancestrales de los Mayas y las aportaciones de los españoles. Esta cocina utiliza una gran variedad de especias como el chile dulce, el chile xcatic, la cebolla morada, el cilantro y el achiote. #GastronomiaMexicana #chiles #RivieraMaya #comida

La gastronomía de Riviera Maya se compone basicamente de mariscos y pescados cocinados de múltiples maneras, así como de platillos típicos de la península de Yucatán, que surgen de la mezcla de sabores ancestrales de los Mayas y las aportaciones de los españoles. Esta cocina utiliza una gran variedad de especias como el chile dulce, el chile xcatic, la cebolla morada, el cilantro y el achiote. #GastronomiaMexicana #chiles #RivieraMaya #comida

Calabaza (yucateca) frita.  	Ingredientes: 	1 calabaza mediana 	2 tomates 	1 chile dulce chico 	1/4 de cebolla 	1 xcatic (El xcatic es un chile que suele picar bastante. Si no comen picoso, se agre…

Calabaza (yucateca) frita por Patricia Romero de C

Disfruta de nuestros deliciosos chiles xcatic rellenos de cazón.

Disfruta de nuestros deliciosos chiles xcatic rellenos de cazón.

Calabaza (yucateca) frita.  	Ingredientes: 	1 calabaza mediana 	2 tomates 	1 chile dulce chico 	1/4 de cebolla 	1 xcatic (El xcatic es un chile que suele picar bastante. Si no comen picoso, se agre…

Calabaza (yucateca) frita por Patricia Romero de C

Urge Taquito Avenida Tulum, about 1 or 2 blocks east of Coba Highway (109). This family offers fish/shrimp tacos and ceviches. But the specialty seems to be this thing called a “torito”. A Xcatic chile is stuffed with your choice of fish/shrimp and cheese, deep fried and served over two tortillas. A lot of fun to eat. Their salsa bar has over 10 types of sauce you can choose from including peanut salsa, tamarind salsa and mango salsa. No crema used here surprisingly. Ensenada’s fish tacos…

Urge Taquito Avenida Tulum, about 1 or 2 blocks east of Coba Highway (109). This family offers fish/shrimp tacos and ceviches. But the specialty seems to be this thing called a “torito”. A Xcatic chile is stuffed with your choice of fish/shrimp and cheese, deep fried and served over two tortillas. A lot of fun to eat. Their salsa bar has over 10 types of sauce you can choose from including peanut salsa, tamarind salsa and mango salsa. No crema used here surprisingly. Ensenada’s fish tacos…

Chiles Xcat-ik (xcatic)

Chiles Xcat-ik (xcatic)

receta_tikin_xic / México Desconocido

Receta para preparar Tikin-xic

“Puebleando” por Yucatán | Yucatan Today

“Puebleando” por Yucatán | Yucatan Today

Sopa de Lima

Sopa de Lima

Staff trip 2015: a walk through the Mérida market: chiles (dulce, xcatic, orange & green habaneros), Kabocha-like squash, sour lima, pumpkinseeds in every form (plus the seasoning pastes--recado a--of achiote and burnt chile).

Staff trip 2015: a walk through the Mérida market: chiles (dulce, xcatic, orange & green habaneros), Kabocha-like squash, sour lima, pumpkinseeds in every form (plus the seasoning pastes--recado a--of achiote and burnt chile).

Xcatic de cochinita .

Xcatic de cochinita .

Making Sense of Mexican Chiles Coty dedicated a whole section of the class to deciphering Mexican chiles, explaining the varieties and uses. Finally I’d know what to do with those shrivelled pods.    Poblano – Large, mild green pepper usually roasted and stuffed as we did for chiles rellenos or fried in strips with onion and cream to make rajas—a good vegetarian filling for quesadillas. Ancho – Dried poblano. Like most dried chiles they are used for mole, salsa and adobo sauces. Pasilla –…

Making Sense of Mexican Chiles Coty dedicated a whole section of the class to deciphering Mexican chiles, explaining the varieties and uses. Finally I’d know what to do with those shrivelled pods. Poblano – Large, mild green pepper usually roasted and stuffed as we did for chiles rellenos or fried in strips with onion and cream to make rajas—a good vegetarian filling for quesadillas. Ancho – Dried poblano. Like most dried chiles they are used for mole, salsa and adobo sauces. Pasilla –…

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