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2. Avocado Rice. It’s creamy and rich but somehow still light and fresh. That’s the magic of avocados for you. (It’s also only seven ingredients, NBD.) Get the recipe
Once the filets are in and sizzling away, he got to work on the street corn. The pint of shaved kernels went into a saucepan, followed by a few heaping dollops of crème fraîche and a big scoop ...
The former is served with a tangy tabasco-lime sauce brightened with citrus cilantro slaw, the latter with crispy shrimp, spicy chipotle lime crema, creamy guacamole, crisp red cabbage and pickled ...
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Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. [23] [24] [28]
Baja Med cuisine is a feature of the various restaurants of La Querencia and La Esperanza from Miguel Ángel Guerrero, [4] other Tijuana restaurants such as Food Garden, [5] and Manzanilla in the city of Ensenada. [6] In Bonita, California, between San Diego and Tijuana, Plascencia's Romesco features the cuisine. [7]
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