Many costal Mexican recipes reflect the region’s complex history, combining Mayan and Spanish cooking with colonial Caribbean and North African influences. Tonight, Carlos Gárate, a recent emigré from Mexico City, will be making Pescado Tikin-Xik, a distinctive dish from the Yucatán peninsula. It features fresh fish with orange, oregano, onions, tomatoes and herbs cooked inside a banana leaf, which helps infuse the flavours while keeping everything tender and moist. Served with plantains, refried beans and a tangy red onion escabeche.
Sopa de Nopales (Cactus Paddle Soup)
Delicious chicken soup with tomatoes, cactus paddles, onion, garlic and herbs; a Mexico City favourite.
Fresas con crema
Fresh strawberries and sour cream
Carlos M. Gárate is a Toronto based software developer and self-taught photographer who was born in Mexico City living there for three decades before relocating to Toronto in 2006. He enjoys cooking for friends and in the community, always excited to share Mexican flavours.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
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