Taste of Mexico

On my recent trip to Mexico, I was fortunate enough to hang out with some old and new friends. Below are a couple recipes we enjoyed socializing in the kitchen.


Poke Tuna

“Stop calling it Cerviche!!”

......”sorry Andy”.


This dish is served cold and it's great, the raw tuna is “cooked” in the acids of the lime juice.


in a bowl mix:

1 cup sesame oil (may need more depending on consistency)

Juice from 1 lime

1 cup fresh tuna, cubed

finely sliced onion (¼ cup)

1 clove garlic, finely sliced (more if you love garlic)

3 tbsp soya sauce (may need more depending on consistency)

½ cup orange juice

½ cup avocado

½ cup fresh mango

½ cup cucumber


optional: ginger

mix well and serve with your favorite fresh bread


Cactus Nopales Con Qubso


Grill one Nopal Cactus, slice through every ½ inch to help cook evenly. stuff slices with Manchego Cheese or Gouda, salt to taste, enjoy.


Cola Ve Rota  aka Salsa Macha

This sauce is quite spicy and goes great with pulled pork, tacos, chicken dishes, etc. I think it would also make a pretty fun veggie dipping sauce.

2 cups olive oil

5 cloves garlic

6 or 7 chili de arbol (its a dried red chili about 2 inches long)

peanuts - optional


In a saucepan/pot add the oil, garlic, and Chilis. Heat until just before oil reaches smoking point. Remove from heat, allow to cool then blend mixture until smooth. If adding peanuts add prior to blending. Caution when removing lid from blender, your eyes may water and you may begin coughing from the peppers. this is temporary.


Steve's salad dressing

This stuff is amazing. I actually enjoy salad now.


250ml good olive oil

150 ml apple cider vinegar

50ml maple syrup

salt, pepper, garlic, and oregano to taste.


Mix contents well. enjoy. Lasts about 2 weeks in the fridge. (although I keep running out)