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Chef Kaelin Ulrich Trilling says the best way to celebrate Cinco de Mayo is to simply cook like a Mexican! Oaxaca-born Trilling offers up a few traditional recipes to get us started.
Ceviche Yucateco
Courtesy of Kaelin Ulrich Trilling, Bajo Sexto Taco Serves 2 Ingredients 1 lb. fresh snapper or grouper filet, cut into small cubes ¼ c. julienned red onions 3 c. freshly squeezed lime juice ¼ c. of diced mangoes 1 Tbsp. diced roma tomato 1 Tbsp. diced habanero (remove seeds and veins) ¼ c. cilantro leaves 2 Tbsp. extra virgin olive oil Sea salt to taste
directions
Place snapper in a bowl; add onions and lime juice, mix well, and cover with plastic wrap, pressing the plastic down so that it touches the liquid and seals the bowl. Refrigerate for 15 minutes. In a separate bowl, combine mangoes, tomatoes, habaneros, cilantro, and extra virgin olive oil. Once fish is cured, drain most of the lime juice (there should be about 1 to 2 tablespoons left). Combine fish with mango and other ingredients. Season with salt to taste and serve with totopos or freshly fried tortilla chips.
Roasted Garlic and Chipotle Salsa
Courtesy of Kaelin Ulrich Trilling, Bajo Sexto Taco Makes 4 quarts Ingredients 8 large roma tomatoes, ripe 1 white onion, halved 3 whole heads of garlic, cleaned but not peeled 5 chipotles en adobo (canned chipotle) Juice from 2 limes Salt to taste
directions
Light a grill and place on high heat. Place tomatoes directly on the grill grates and cook until flesh is soft and the outside is nice and charred. Removed tomatoes and set aside.
Lower the heat to medium and place the onion and garlic heads on the grill grates. Cook vegetables, turning frequently so that they don't char but have softened. Remove from the grill and squeeze individual garlic heads from the peel into a blender. Place the tomatoes and onions into the blender, along with the chipotle chiles, lime juice, and sea salt. Blend until well pureed. Serve salsa in a bowl with chips or fresh tortillas.