Fajitas

Queso Fundido

Shrimp Ceviche

Caldo de Mariscos

In a medium bowl whisk together 1 tablespoon olive oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 teaspoons minced garlic, 1 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon red pepper flakes (if using).

Make the marinade

Place 1 lb thinly sliced skirt or flank steak in a shallow dish or zip-top bag. Pour half of the marinade over the steak, reserving the other half for vegetables. Massage the marinade into the meat so all pieces are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Marinate the steak

While the steak marinates, thinly slice 1 cup red bell pepper, 1 cup green bell pepper and 1 cup yellow onion. Toss the vegetables with the reserved half of the marinade and set aside at room temperature.

Prep vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon vegetable or canola oil and swirl to coat.

Heat the pan

Add the marinated steak in a single layer (work in two batches if necessary to avoid crowding). Sear undisturbed for 1–2 minutes to develop a good crust, then flip and cook another 1 minute for medium-rare to medium, or longer to desired doneness. Remove the steak to a plate and let rest 5 minutes; then slice thinly against the grain if whole pieces remain.

Sear the steak

Return the skillet to medium-high heat. If needed add a touch more oil. Add the marinated peppers and onions and spread into an even layer. Let cook undisturbed 2–3 minutes to get some char, then stir and continue cooking another 3–4 minutes until softened but still slightly crisp. Season with a pinch of salt and pepper to taste.

Cook the vegetables

Add the sliced steak back to the pan with the vegetables, toss briefly to warm through and coat with pan juices (about 1 minute). Taste and adjust seasoning with more salt, pepper or lime juice if needed.

Combine

Warm 8 tortillas in a dry skillet or wrapped in foil in a low oven, or microwave covered with a damp paper towel for 30–45 seconds.

Serve the steak and pepper mixture family-style with warm tortillas, 1/4 cup chopped cilantro, lime wedges, 1/2 cup sour cream, 1/2 cup salsa and 1/2 cup shredded cheese. Let diners assemble their own fajitas, adding cilantro and a squeeze of lime to taste.

Leftovers: store steak and vegetables in an airtight container refrigerated up to 3 days. Reheat gently in a skillet with a splash of water or lime juice to prevent drying.

olive oil

lime juice

soy sauce (or Worcestershire)

chili powder

ground cumin

smoked paprika

garlic, minced

salt

black pepper

red pepper flakes (optional)

skirt steak or flank steak, thinly sliced across the grain

red bell pepper, thinly sliced

green bell pepper, thinly sliced

yellow onion, thinly sliced (about 1 medium)

vegetable or canola oil (for cooking)

warm flour or corn tortillas

fresh cilantro, chopped

lime wedges

sour cream or crema

salsa or pico de gallo

shredded cheddar or Monterey Jack

Heat a large skillet over medium heat. Add the chorizo (no added oil). Break it up with a spatula and cook until fully browned and most of the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving most of the fat in the skillet.

Cook chorizo

If the skillet is dry, add 1 tablespoon olive oil and 1 tablespoon butter to the rendered chorizo fat. Increase heat to medium-high, add the diced onion and poblano pepper and sauté until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and chopped jalapeño (if using) and cook for 30–45 seconds until fragrant.

Sauté vegetables

Return the cooked chorizo to the skillet with the vegetables. Stir in ground cumin, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 1–2 minutes to marry the flavors. Stir in the chopped cilantro, then remove the skillet from the heat and set aside.

Season filling

Preheat the broiler to high (or preheat oven to 425°F / 220°C). Grate or pull apart the Oaxaca and Asadero cheeses and mix them in a bowl so they’re evenly distributed.

Choose an oven-safe skillet (cast iron preferred) about 8–10 inches in diameter, or use a small baking dish. Wipe the skillet and place it over medium-low heat for 1 minute to warm. Add a teaspoon of the reserved chorizo fat or a small pat of butter to coat the bottom (this prevents sticking and adds flavor).

Evenly spread half of the cheese over the bottom of the skillet in an even layer. Spoon the chorizo and pepper mixture over the cheese, distributing it evenly but leaving a border so cheese can still bubble around the edge. Top with the remaining cheese, covering the filling completely.

Transfer the skillet to the oven under the broiler about 4–6 inches from the heat source. Broil until the cheese is fully melted, bubbly and slightly browned on top, 3–6 minutes — watch closely to prevent burning. If using a 425°F oven, bake until melted and bubbly, about 8–10 minutes, then switch to broil for 1–2 minutes to brown.

Carefully remove the skillet from the oven using oven mitts (handle will be hot). Let the queso rest 1–2 minutes so it settles but is still molten.

Top with a few extra sprinkles of chopped cilantro and a light grind of black pepper. Serve immediately with warm tortillas or tortilla chips and lime wedges for squeezing over each portion.

To eat: scoop a bit of cheesy filling onto a tortilla or chip, add a squeeze of lime, and enjoy.

Oaxaca cheese (or mozzarella as substitute)

Asadero cheese (or Monterey Jack)

Chorizo (fresh Mexican pork chorizo, casing removed)

Yellow onion, small dice

Poblano pepper, seeded and diced

Jalapeño, seeded and finely chopped (optional)

Fresh cilantro, chopped

Garlic, minced

Ground cumin

Smoked paprika (or regular paprika)

Kosher salt

Freshly ground black pepper

Olive oil (or neutral oil)

Butter

Lime wedges (to serve)

Warm corn or flour tortillas or tortilla chips (to serve)

Rinse the shrimp under cold water, pat dry with paper towels, then cut into 1/2-inch pieces. Place the shrimp pieces in a glass or non-reactive bowl large enough to hold all ingredients.

Prepare the shrimp

Pour the fresh lime juice and lemon juice (if using) over the shrimp until completely submerged. Cover bowl tightly with plastic wrap and refrigerate for 20–30 minutes, stirring once at the 15-minute mark. The shrimp should turn opaque and firm — that indicates it is 'cooked' by the acid. Cooking time depends on shrimp size; do not exceed 45 minutes to avoid over-toughening.

Marinate in citrus

When the shrimp is opaque and firm, strain it through a fine-mesh sieve, reserving about 1/4 cup of the citrus marinade. Return the drained shrimp to the bowl.

Drain and reserve citrus

Add the finely diced red onion, diced tomato (drained of excess juices), minced jalapeño, diced cucumber, and chopped cilantro to the shrimp. Stir gently to combine.

Add aromatics and vegetables

Add the reserved citrus juice (about 1/4 cup), 1 tablespoon olive oil, kosher salt, black pepper, and sugar (if using). Gently fold in the diced avocado last to avoid mashing. Taste and adjust salt, pepper, or a splash more lime juice if needed. Refrigerate 10–15 minutes for flavors to marry, but serve chilled—do not sit longer than 2 hours for best texture.

Season and finish

Spoon the ceviche into bowls or onto tostadas. Garnish with additional chopped cilantro and serve immediately with tortilla chips or tostadas and lime wedges on the side.

large raw shrimp (peeled, deveined, tails removed)

fresh lime juice (about 8–10 limes)

fresh lemon juice (optional, to balance acidity)

red onion (finely diced)

Roma tomato (seeds removed, diced)

jalapeño (seeded and finely minced)

fresh cilantro (chopped)

cucumber (peeled, seeded, small-diced)

avocado (ripe, diced)

extra-virgin olive oil

kosher salt

freshly ground black pepper

sugar (optional, to balance acidity)

tortilla chips or tostadas

Rinse shrimp, fish, mussels, and calamari under cold water. Pat shrimp and fish dry with paper towels. Discard any mussels that are open and do not close when tapped. Set seafood in separate bowls in the refrigerator until ready to add.

Clean and prep seafood

Peel and dice potatoes into 1/2" cubes, dice carrots and red bell pepper, finely chop onion, mince garlic, and peel and chop tomatoes (or open canned crushed tomatoes). Slice green onions and chop cilantro; set aside for garnish.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. When oil shimmers, add chopped onion and a pinch of salt and sauté 5–6 minutes until translucent and beginning to brown at the edges.

Add minced garlic, diced carrots and red bell pepper. Sauté 2–3 minutes until fragrant.

Stir in chopped or crushed tomatoes and cook 4–5 minutes to break down and concentrate flavors. Add smoked paprika, ground cumin, dried oregano, ground black pepper, and red pepper flakes (if using). Cook 1 minute to bloom spices.

Pour in white wine (if using) and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. If not using wine, skip this step and proceed.

Add fish or chicken stock and 1 cup water, bay leaves, and add the diced potatoes. Bring mixture to a gentle boil, then reduce to a simmer. Simmer uncovered for 12–15 minutes, or until potatoes and carrots are just tender.

Taste the broth and season with kosher salt (start with the listed amount and adjust), fish sauce (optional), and additional black pepper if needed.

Add the firmest seafood first: fish pieces and calamari rings. Simmer gently for 3–4 minutes.

Add shrimp and mussels. Cover the pot and cook 3–5 minutes more, until shrimp are pink and opaque and mussels have opened. Discard any mussels that remain closed.

Turn off heat. Stir in fresh lime juice and chopped cilantro (reserve a small amount for garnish). Check seasoning and adjust salt, pepper, or lime to taste.

Ladle caldo de mariscos into bowls so each portion gets an assortment of seafood, potatoes, and broth. Sprinkle with sliced green onions and remaining cilantro. Serve with lime wedges on the side and warm crusty bread or steamed rice if desired.

Leftovers: Cool to room temperature, refrigerate in an airtight container up to 2 days. Reheat gently on the stove; add a splash of water or stock if broth has reduced.

Fajitas

Queso Fundido

Shrimp Ceviche

Caldo De Mariscos