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| Gorgeous. |
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| Fish Tacos drenched in salsas. |
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| Papaya Salsa |
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| Fresh Tomato Salsa |
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| Pineapple Salsa |
The fiancé and I spent almost 3 weeks in the States: 2 weeks in High Point, NC and 1 week in NY, NY. My two worlds began to blend by introducing my beau to my past and to all of those that are a part of my present. It was a beautiful thing.
And God, did I eat some amazing food.
High Point, NC may not be the most exciting spot to visit for the average Joe, but with friends, family, and it's food choices, it was everything I could wish for in a vacation. Everyone has hometown favorites - shout out to Alex's House and Ristorante Italiano. One love. Not only are the locales delish, but Whole Foods (and my parents) provide me with gluten-free Prairie Bread while I'm home. For those of you living near a Whole Foods and unfamiliar with Prairie Bread, shame on you. It is by far the best gluten-free bread I have ever eaten. Filled with pumpkin seeds, sunflower seeds, sesame seeds, flax, and poppy seeds, this bread has a perfect balance of softness and crunch.
New York was overwhelming in terms of what to eat. I melted over the tacos and tostadas at Haab (see pictures below), Venezuelan arepas at Caracas, and Indian everything at Brick Lane Curry House.
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| F'ing incredible. |
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| Chicken tostadas a la Haab |
Above all, I could not get enough Mexican food. I dreamt daily about tortilla chips and pico de gallo salsa. Fish and chicken tacos stole my heart when the I was in the States, and I swore to the fiancé that I was going to become an expert a la comida mexicana when we returned to Santo Domingo. How was I going to live without tostadas, tacos, and salsas of all kinds?????? The thought of of a life without Mexican food seemed to be a life not worth living.
In Week 1: Real Life After Vacation, I put on my game face. Fish tacos with decadent salsas were on the menu. Friends were invited. It was time to put on my (new) apron (thanks Mom) and see what I could do.
Everything was a huge hit. There was not one bit of would-be leftovers at the end of the night! I made a traditional Fresh Tomato Salsa, a funky Papaya Salsa, and a Tomato/Cucumber/Cilantro Salsa/Mix. The Papaya Salsa was the star of the night, and it was gone in about 30 minutes. But I had sneakily hidden more in the fridge for later! Muahaha! Once I realized ALL of the salsas were on their last drops, I made some Pineapple Salsa to prevent a scary mob mentality from forming. It's sweet combo of the pineapple with the citrus and tang from the limes and cilantro made for a perfect flavor blend for both the corn chips and the fish tacos.
The Fish Tacos were full of flavor, also. I had never poached cod (or any other fish) before, but they turned out fluffy, tasty, and beautiful!! Poaching cod is now my new fave.
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| Human Taco! |
Recipes
Thank you "How to Cook Everything" by Mark Bittman for these bangin' recipes
Fish Tacos
1 large onion, roughly chopped
2 jalapeño chiles, roughly chopped (I omitted this ingredient. As delicious as it would be, the fiancé can't handle the picante!)
About 1.5 pounds thick white fish fillets, like cod, red snapper, sea bass, grouper, or halibut
A handful of chopped fresh cilantro leaves
salt and freshly ground black pepper
Twelve to sixteen 6-inch corn tortillas
Sour cream or crumbled queso fresco or crumbled cream cheese or any other grated cheese
Hot sauce (Optional)
Tomato/Cucumber/Cilantro Salsa/Mix (Optional, on the side, see below)
FRESH SALSA!!! See below!!
Put the onion (and jalapeños, if you are using them) in a large skillet with a tight-fitting lid. Add 1 tablespoon of water and the fish. Sprinkle with salt and pepper. Cover and put over medium heat. Cook for about 6 minutes, or until the fish is done. Once done, sprinkle with cilantro leaves.
While the fish cooks, heat the tortillas. Either: 1. Toast them in a skillet, over medium heat, turing over once or twice until hot and flexible, or 2, Heat them in a microwave, 6 at a time, wrapped in a slightly damp towel, for about a minute.
To serve, put a small portion of fish, topped with the salsa(s) of your choice, grated cheese, hot sauce (if that's your thing) and a little bit of the Tomato/Cucumber/Cilantro Salsa/Mix. Drizzle with lime juice. Don't overstuff, or they will fall apart!
**The amount of food you see in the picture is double, almost triple, the recipes you see here! I made enough for 16-18 people.
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Tomato/Cucumber/Cilantro Salsa/Mix
1 large ripe tomato, cored and chopped
1/2 cucumber, partially peeled and chopped into 1/4 inch pieces
1/4 cup cilantro, chopped
2 tablespoons lime juice
salt and freshly ground black pepper
Put all the ingredients in a medium bowl and stir to combine. Let sit for about 5 minutes, then taste and adjust the seasoning, adding more lime or salt as needed. Top your fish tacos with this basic mezclita.
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Papaya Salsa
2 cups firm but ripe papaya, cut into 1/2 inch chunks
1/4 cup diced red onion
1/2 cup diced red, yellow, or green bell pepper, or a combination (the colors look great with the papaya!)
2 tablespoons minced fresh chile (jalapeño or habanero) to taste, or a pinch (or more, whatever fits your taste) of cayenne pepper or red pepper flakes
1/4 cup or more chopped fresh cilantro leaves
1 tablespoon olive oil
3 tablespoons freshly squeezed lime juice, or more to taste
salt and freshly ground black pepper
Put all the ingredients in a medium bowl and stir to combine. Let sit for about 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed. Serve immediately or refrigerate for up to a couple of hours (bring back to room temperature before serving).
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Pineapple Salsa
2 cups pineapple, cut into 1/2 inch chunks
1/4 cup diced red onion
1/2-1 cup ripe tomato, cored and chopped
2 tablespoons minced fresh chile (jalapeño or habanero) to taste, or a pinch (or more, whatever fits your taste) of cayenne pepper or red pepper flakes
1/4 cup or more chopped fresh cilantro leaves
1 tablespoon sugar
3 tablespoons freshly squeezed lime juice, or more to taste
salt and freshly ground black pepper
Put all the ingredients in a medium bowl and stir to combine. Let sit for about 5 minutes, then taste and adjust the seasoning, adding more chile, lime, sugar, or salt as needed. Serve immediately or refrigerate for up to a couple of hours (bring back to room temperature before serving).
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Traditional Fresh Tomato Salsa
2 large rip fresh tomatos, cored and chopped (about 1.5 cups)
1/4 white onion (Be careful with the onion! Do not add too much!)
1/2 cup chopped fresh cilantro leaves
2+ tablespoons fresh lime juice
Minced fresh chile (jalapeño or habanero) or a pinch (or more, whatever fits your taste) of cayenne pepper or red pepper flakes
salt and freshly ground black pepper
Combine everything but the salt and pepper in a medium bowl. Sprinkle with salt and pepper, taste, and then adjust the seasonings. Let the flavors sit for at least 15 minutes. For a smooth salsa (which I recommend), blend all the ingredients in a blender until the salsa reaches the texture of your liking!
