Writers Abroad Magazine 6 May 2017 - Page 40

WRITERS ABROAD MAGAZINE: THE THIRD SPACE Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated). For the Fresh Salsa, known as Pico de Gallo, or Beak of the Rooster: 4 ripe plum tomatoes, finely chopped 1 onion, finely chopped ½ cup of cilantro leaf, finely chopped 1 -3 jalapeno peppers, (test the spiciness, they can vary greatly) seeded and finely chopped 1 tablespoon of lime juice Salt to taste A couple notes on this. The above is the basic recipe. You can add chopped ripe avocados and garlic salt, my preferences. Finely chopped means just that, a hallmark of Mexican cooking. I rarely get it right and my daughter-in-law has to come in after me to make everything smaller! Also, my advice would be to double or triple this, even for 4 - 6 people, there is never enough to go around, it seems. (If you have Pico de Gallo enthusiasts, and you’re afraid it will run out too soon, make it spicier. This eliminates people eating it by the spoonful!) Cooked Salsa Well, you’ll need to find a recipe on this or buy it pre-made. It’s a whole different enchilada, as we say here, and not one I do. I’m surrounded by people who are experts in making the many varieties of cooked salsa, so I never make it myself! To construct the taco: Heat the corn tortillas in a flat pan on both sides. Double the tortillas and lay some chopped cabbage on the bottom. Place two or three fried fish or shrimp on top and cover with a tablespoon or two of the cream sauce. Squeeze a wedge of lime juice over it all. Top with your choice of salsa. *Also known as grouper or dorado **Mexican crema is Mexico's version of creme fraiche and can be substituted with sour cream. 39 | MAY 2017