Spicy Mexican Tamarind-Lime Margarita

spicy margarita - trust in kim

This tasty drink is another one of the recipes I got from chef Eric Fischer at Altamar Restaurant in Tulum, Mexico. It packs a flavour punch! I finally got around to making it for friends last night, and it was a big hit (right guys?)

You can alter the spiciness to your liking by toning down (or up) the jalapeño pepper.

If you don’t have margarita glasses, no worries – a wine glass does the job!

What you need for one serving:

  • 1/2 measure tamarind concentrate (I used Deliciosa brand)
  • 1 measure tequila plus a dash more
  • 1/2 measure Grand Marnier
  • 1/4 measure simple syrup
  • 1/2 measure Cointreau
  • 2 teaspoons finely chopped ginger
  • 1/2 banana pepper
  • jalapeño pepper, to your liking – start with 1/4 teaspoon
  • juice of 1/2 lime
  • plenty of ice

What you do:

  1. Combine all the ingredients in a blender, and blend on high until all the ingredients are well combined and the ice becomes slushy.
  2. Dip the rim of the glass in lime juice, then salt (or skip this step and just drink it). Garnish with a wedge of lime.
  3. Enjoy!
tequila sampling - trust in kim
Part of our cooking class at Altamar Restaurant involved tequila tasting – best class ever!
lime margaritas eric fisher - trust in kim
Chef Eric Fisher serving up lime margaritas. Thanks for all the amazing recipes!

X’nipek / Yucatan Red Onion Salsa

x'nipek - trust in kim

Here is another of the recipes I learned in Tulum, Mexico at a cooking class I took at Altamar Restaurant. I love to put a few strips of this on top of a taco.  Yes, it is quite hot because of the Habanero chili, but you could use a piece of banana pepper instead if you’re afraid of the heat, or just leave it out altogether.  It is a really simple recipe, and it only needs to sit for about half hour before consuming, but I prefer it after it has sat overnight or even a few days.

What you need:

  • 100 grams red onion
  • 100 ml sour orange juice (or lemon juice with a little orange juice mixed in)
  • 10 grams Habanero chili

What you do:

  1. Roast the Habanero on a gas stove or barbecue until it has blackened slightly all over.  Chop it very finely.  Only use a little piece of it if you want this to be milder.
  2. Slice the red onion as thinly as you can and put it into a bowl or jar.  Add the Habanero to the onions, then pour the orange/lemon juice over the top.  Give it a little stir, then cover and refrigerate for half an hour or overnight.
  3. Serve on tacos, empanadas, or another favourite Mexican dish.  A little sour cream or plain yogurt will help cut the heat.
x'nipek on tacos - trust in kim
X’nipek on tacos

Guacamolata – Avocado Sauce

guacamolata avocado sauce - trust in kim

When I was in the Yucatan earlier this year I found a lot of places serving this runny avocado sauce with their tacos and some other dishes like eggs and fish. It is creamy, yet without any dairy.  When I took a cooking class at Altamar Restaurant in Tulum, the chef told me the ingredients for the sauce, which he called guacamolata.  Last night I was making several salsas to serve to company, so I gave this one a try.  It’s a nice light tasting sauce that doesn’t overpower the rest of the food you are drizzling it on, and a pretty colour too! People who aren’t into spicy foods will appreciate this option.  I served it with a spoon in it so that people could drizzle it on the chip they had dipped into the spicier salsa, to take a bit of the power out of the spice.

What you need:

1 ripe avocado (you know it’s ripe when you can press the little stem in easily – it should still be somewhat firm)

2-3 tablespoons chopped onion (I also used some grilled onion)

2-3 tablespoons chopped cilantro

juice of 1/2 lime

water to make it runny

salt to taste

What you do:

1. Put the avocado, onion, cilantro, lime juice and some salt into a bowl.  Add a little water and use an immersion blender to blend it together (or put it all in a blender).  Add more water until it is a very smooth and somewhat runny sauce.  Taste and add more of whichever ingredient you think it requires.  For serving with fish you can add more cilantro.

The sauce retains its green colour even if you don’t use it right away, so you can store it in the fridge for a few days.

Here is a picture of my breakfast at la Bruja on Isla Mujeres, Mexico, with some of this avocado sauce.
Here is a picture of my breakfast at la Bruja on Isla Mujeres, Mexico, with some of this avocado sauce. 

 

 

 

 

Tomatillo Salsa

tomatillo salsa - trust in kim

Here’s another recipe I got from the awesome cooking class I took in Tulum Mexico with Eric Fischer at Altamar Restaurant.  It’s not too spicy, and you can alter that by adding more or less pepper.  I served it with Mexican Barbecued Chicken, and it is also great on tacos.  The key to the flavour here is roasting the tomatillo, onion and chili peppers over a flame; I did this on my gas stove, but a barbecue works great too.  You can keep this in the fridge for a few days.

What you need:

500 grams tomatillo

1 small sweet white onion

20 grams cilantro

1 jalapeno and 1 banana pepper

20 grams garlic

2 grams salt

2 grams black pepper

olive oil

What you do:

1. Roast the onions over a flame, turning often, until the outside is blackened and the inside is soft, about half and hour.

2. Roast the peppers until blackened then put them in an airtight container for about 15 minutes.  Remove most of the skin along with the stem.

3. Roast the tomatillos until they are lightly blackened.

4. Put everything into a blender and mix well.

5. Preheat a pot then add some olive oil and cook the sauce for 7-10 minutes.

6. Allow the sauce to cool, then store it in the fridge.

Chili Guajillo Salsa

chili juahillo sauce - trust in kim

I learned to make the most amazing guajillo chili sauce at a cooking class at Altamira Restaurant in Tulum, Mexico. Chef Eric Fischer showed us how to make this, and we tasted it with shrimp tacos and nopal cactus empanadas.  I recently served it with Mexican barbecued chicken, rice and beans, and it was awesome. The chef said it is also great if you spread it on chicken and bake it, or on seafoods such as shrimp, squid, mussels or scallops, and then serve it on pasta.

What you need:

1/3 cup olive oil

2 tablespoons finely minced garlic

salt and pepper

1/2 cup white wine

2 dried guajillo chili peppers, cut into strips

1/4 cup parsley finely chopped

What you do:

1. Heat the olive oil in a frying pan, then add the garlic.  Move the garlic around so it doesn’t burn, and add a big pinch each of salt and pepper.  When it starts to just get brown around the edges, add the wine.  Add the chili strips  – I removed the seeds from one pepper, and it was medium- hot, so you can add more or less of the seeds depending on your heat tolerance. Let this simmer for a few minutes.

2. Remove from the heat and put it in a blender with the parsley, or use an immersion blender, as I did. Taste and see if you think it needs more salt.

This should be kept refrigerated until you plan to use it, and should last a week if not more in the fridge.