MEXICO Aguachile 250g jumbo shrimp Shrimp marinade: 1 lime juice 1/2 lemon juice 1 slice of pineapple 5-6 sprigs coriander 3 green hot peppers 1 pinch of salt Seedy part of ½ cucumber 1 heaped tablespoon Pico de gallo, you can find the recipe below ½ cucumber, unseeded, sliced 4 sprigs coriander leaves ¼ red onion, sliced 3 slices pineapple, diced Nachos for serving 1 pinch of black pepper 1 pinch of salt • To clean the shrimps, hold the shrimp with its back facing up and tear off its head downwards. Then take the legs and peel the skin. The skin can be easily removed by holding the tail and gently pulling the fleshy part. Cut its back with a knife and take off the dirty part. • Cut them in half horizontally and divide them into 2-3 pieces. You can also use small sized shrimps, but it is important that they are fresh and cleaned. • To prepare the marinade, combine the juice of 1 lime, the juice of half a lemon, 1 slice of pineapple, 5-6 sprigs of coriander, 3 hot green peppers, 1 pinch of salt and the seedy part of half cucumber in a bowl and blend it with a hand blender. While you prepare the other ingredients, the shrimps will cook in this marination with acid. • Mix 1 heaped tablespoon of pico de gallo, cucumber slices, coriander, onion, pineapple. • Add all the ingredients to the shrimps and mix. Sprinkle coriander leaves and a pinch of black pepper, and then enjoy it with nachos. Berenjena Taco For tortilla, skip if using readymade tortillas 2 cups finely ground corn flour, 200g 160 ml water, 1 finger less than a cup 1 teaspoon of salt For the taco, 1 eggplant, sliced 30 gr all-purpose flour, 1 heaped tablespoon 20 g starch, 1 tablespoon, any starch works great. 75ml mineral water or beer Sunflower oil for frying ½ of the pico de gallo, you can find the recipe below 3-4 tablespoons sweet chili sauce Coriander leaves Lime, zest and juice • To make the tortillas. Mix the corn flour, water and salt. Knead for 2 minutes and cover and let it rest for 10 minutes. • Then divide it into 8 pieces. Shape them into balls then press with a tortilla press or bottom of a pan. • Oil and cook on a cast iron pan for 3-4 minutes. Cover with a damped cloth after cooking. • For the eggplant tempura, refrigerate all the ingredients and place a bowl in the freezer. Because when the ingredients are cold, the gluten of the flour does not work as much, and the coating remains crispy when cooked. Also, when the cold mixture enters the hot oil, it crackles better. • Season the eggplants with salt. • Place a cool pack and place your bowl on it. This way while you are cooking the mixture will stay cold as well. • Mix the mineral water, flour, starch and salt. Roughly mix. • Quickly coat the eggplants with the mixture and drop them into the oil one by one with a fork. Fry over medium low heat until it turns slightly yellow. Then put it in a strainer and sprinkle a pinch of salt. • Mix the pico de gallo and sweet chili sauce. Place them on tortillas. Top with eggplant tempura. Add some some sweet chili sauce. Garnish with coriander leaves and lime zest. Squeeze lime juice while eating. Guacamole, Pico de Gallo 6 tomatoes, seeds removed, finely diced 1 purple onion, finely diced 2 chili peppers, finely diced 1 green pepper, finely diced ½ bunch coriander, finely chopped 3 cloves of garlic, chopped juice of 1 lime juice of 1 lemon 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cumin • Transfer all the chopped ingredients into a bowl. Add garlic, lime and lemon juice, salt, black pepper and cumin. Mix until all the ingredients are mixed. Guacamole 1 ripe avocado, mashed in a mortar with a slice of lemon and lime juice Half or 1 small purple onion, chopped 1 chili pepper, chopped juice of ½ lime juice of ½ lemon ½ bunch coriander, chopped 1 teaspoon of salt 1 teaspoon black pepper 2 tablespoons pico de gallo For presentation Nachos Radish, thinly sliced • Put the avocado puree in a large bowl. Add purple onion, chili pepper and coriander. • Add salt and pepper to taste. Finally, add 2 tablespoons of the pico de gallo. • Place the guacamole on the presentation plate and level it with a spoon. Add pico de gallo right in the middle and decorate with thinly sliced radish slices around the edges. • Fill around the guacamole with nachos and spicy chips. Queso fundido con chorizo 200 g melted cheese 100 g goat cheese, bouche works great, 100 g cream cheese, grated 3 slices of halloumi 2 tablespoons olive oil 100 g chorizo or sucuk, chopped ¼ onion, chopped 1 hot pepper, chopped 4-5 sprigs coriander, chopped • Mix the melting cheese and goat cheese, cream cheese. • Put the mixture evenly in a large clay or cast iron pan, melt the cheese over low heat. • Fry the halloumi cheese in a separate pan. • Take the halloumi and fry the chorizo. Add in the onion and pepper. Cook for a minute. • Stir and spread evenly the mixed melted cheese. Add the chorizo mixture on melted cheese. Place the halloumi and sprinkle coriander leaves. You can eat this delicious cheese bomb with some nachos or just a piece of bread! Put it evenly in a large pottery pan, turn it on over low heat, and while it is slowly melting, cut 3 slices of halloumi into cubes and fry them up and down in 2 tablespoons of olive oil. Then, I cut 100 grams of sausage, a quarter of an onion, and a hot pepper into small pieces. We used normal beef sausage, but the original recipe uses chorizo, you can make it that way if you wish. Take the halloumi from the pan and fry the sausages. Add onion and pepper to the roasted sausages and continue roasting. I spread the melted cheese and mixed it well. Finally, I poured it over the sausages I prepared and served it with finely chopped coriander. The aroma of goat cheese in every taco and the taste that cream cheese leaves on the palate with every spoon are legendary.
Rafika! I think Iran and Turkey should have some common food recipes. Is there something equivalent to Iran's AABGOOSHT in Turkey? The simple food that you just cook meat, chickpeas and beans and at the end you add potatoes, tomato puree and salt, pepper, turmeric. Do we have that in Turkey?
Yes, you are right, this is actually similar to the stew dishes that are always made in our homes. The ingredients vary depending on the season. We call them "yahni" or "güveç" ☺️
I was born and raised in Southern California. The first half of my childhood, we lived in the Imperial Valley, an hour from the Mexican border. So I have grown up on Mexican food. What you and your team prepared looks awesome and authentic!
I watch you from Czechia. I've used many of your turkish recepies to make great meal to my friends on parties and everytime with huge success 👍. Now I am sure, that next round will be mexican 😉👍. Everything seems (as you say) easy, not expensive, doable and eyes catching colorful meal 👍. Thank you for great job 👍
Dear Refika, you and your team is such a gems that need to be recognized by the Culinary World (I mean rest of the world) for sure! Love the twist and approach on your cooking. Keep on the good work! 💜
Hi Refika, first of all hi from Mexico! Amazing video, you're making Mexican cuisine proud! Everything looks super tasty! The other thing is about the "pico de gallo" they say that it looks like a rooster might have prepared it haha, and we also say "pica como un gallo" that is a way of saying that it's spicy because we add some chilli peppers (either Jalapeno or Serrano) Saludos desde México! Gracias por todo Refika! Sigue con el buen trabajo!
😍 Thanks Refika🙏🏿🙏🏿 for sharing these fantastic recipes and taking us on a journey to Mexico. This is fabulous 👌👌👌❤️❤️❤️ Love you guys so much 😍 for all you do to get these recipes for us. Have a great & blissful day.😀🤗
Hello, these recipes look amazing and being Mexican it is beautiful to see everyone having their own take on these Mexican dishes. Thank you for all the amazing recipes. I enjoy watching all your videos ❤🇺🇸🇲🇽
Thanks for these Mexican inspired recipes. Mexican cuisine is a world heritage treasure, thanks god we have it and there is such a legacy. I have loved the idea of eggplant tempura and also the aguachile. One thing I would love on your channel is some episodes regarding fruit. How to use fruit in savoury dishes, how.to trat fruit for dessert and make it in the best way possible (fruit salad, fruit and cheese etc).
Hi England here. I’ve just realised that nearly all I eat is cuisine from other countries 😂. Struggling to think of amazing English food. It would have to be a Steak and Kidney pie with mash potatoes and any green vegetables 🥬 😊 Love your videos.
Can you make good from my country Trinidad 🇹🇹 (or any Caribbean dishes) I recommend Trinidadian curry chicken or any dish really !! Love your channel! I learn so much 🤍
Dearest Refika! I love that you did this! I've invited you and yours to Arizona before, but need to do it again: The US is full of different kinds of "Mexican" food. Why? Because Mexico is full of different cuisines. Very bountiful/very great! Meanwhile, here in Arizona we celebrate so many different aspects. If you ever get the chance, please let me know if you are here. Love you and your team, as always!!!
There is a fabulous restaurant called THE HALFWAY at KINETON in THE COTSWOLDS. I live in North Carolina, but my home country is the UK. We ate here last year, it was the best traditional roast lunch I have ever had eating out, apart from my own! Everything was perfect, the starters, meat, vegetables, roast potatoes, gravy it was all superb. You must go there, you wont be disappointed!!!
Hello, evetything looks really good, and as a mexican, let me add, that guacamole its great the way you prepared it, but I like to cut avocado in medium size squares
Nice job on the Mexican dishes. One suggestion on making the taco dough, add fat. Traditionally lard (pig fat) but can use modern vegetable lard product. You will get less cracking. You might also try making puffy tacos. This is a flour dough flattened and fried. Good with refried pinto beans (think hummus) and lettuce, cheese.
The original pico de gallo includes bite size jicama (similar texture as a water chestnut and it’s a big, round root type of fruit). Jicama doesn’t have a strong flavor so it’s great in salads. The rooster beak reference I believe is because of the jicama color and crunch. NO garlic goes in the pico de gallo either. Thanks for making my native country recipes❤. Viva México y Turquía 🎉
Love all of these they look scrumptious and thank you again for your recipes. You are all very talented and I feel blessed to have four you on RU-vid . Be safe and many blessings!🦬🐞 lady bug….🥰
I'm from Texas so I get a lot of traditional Mexican food, as well as weird fusions and Tex-Mex. 1. That guacamole is exactly how we make it here, sans the radish (usually). 2. The flameado (you called it something else but I don't remember) is very similar to how we make it and your's looks amazing. 3. Those tacos as you stated are pure fusion and usually (certainly not always) that can lead to some very interesting (as in not great) results. But those look as good as any I've ever had. I'd eat every one of those myself as I could.
Excellent choices Refika, they all look easy to make and are tasty. Here in San Francisco, California we call the tiny shrimp 'Bay' shrimp, they are delicate and delicious, found from San Francisco up to Washington State. Thank you for the recipes.💕👍
Ohhh damn look at bahar speaking good Spanish haha good job. I love this but as a Mexican my mouth cannot accept eggplant in a taco lol even though I love eggplant but it’s a unique Mexican and Turkish fusion.
Hi Refika, I'm pursuing my master's degree in Leeds, UK and my all international friends love Turkish food. I share your channel with them to learn new recipes. If you will come to Leeds, pls tell me
If you’re coming to the U.K. I’d recommend you visit St. John restaurant in Smithfield, London. It was Anthony Bourdain’s favourite and it’s mine too! Owner, Fergus Henderson is a lovely human and a great chef.
Tip for the guacamole. You do it in a mortar but you put garlic smash it with Salt, then chilli, then Koriander then Avocado. Thats it..... 🤷♂️ This style of guacamole with bits and pieces you wouldnt find in the Center and south of Mexico, only from the Center towards the north.... Also depending on the Family.... But traditionally / prehispanic only with Chillis.
Rafika! I think Iran and Turkey should have some common food recipes. Is there something equivalent to Iran's AABGOOSHT in Turkey? The simple food that you just cook meat, chickpeas and beans and at the end you add potatoes, tomato puree and salt, pepper, turmeric. Do we have that in Turkey?
We definitely have similar dishes. The name of the dish "abgoosht" suggests that water+meat are the main ingredients. The simplest dish with these two ingredients plus carrots and potatoes is "haslama". If you have chickpeas or beans, plus tomatoe puree/paste minus potatoes, then it becomes "etli nohut" or "etli kuru fasulye". If you have potatoes and tomatoe puree/paste minus chickpeas, it is called "etli patates". There are many versions of these dishes. Except the last one, they all are slow-cooked dishes.
Thanks for the information. I love "Abgoosht" and similar dishes, in Europe they call it "Gulasch". Simple and nutritious food. I will definitely look for it on my next trip to Türkiye. In Iran we mash the ingredients. Do you do it in Turkey too?🙏@@atillakaragazi838
Those look delicious and certainly in the spirit of Mexico! When are you doing the US? LOL. We are such a melting pot of people… I guess you can do hamburgers 😂
Where I live in México, pico de gallo is tomato, cilantro, onion, chile, lime juice, and salt. I don't think I've ever seen it with garlic, pepper, or cumin - and lemons aren't even available in the stores here :) Saying that - I will add that everyone has their own interpretation, and none are 'wrong'. The corn flour for tortillas is called 'masa', so that might help people find it. When a tortilla cooks properly, it will puff up (like pita) and then deflate when it cools. The puff is steam cooking the inside of the tortilla - if you don't get the puff, then your tortilla might taste a little raw. Pressing lightly on the tortilla after the first flip helps get that puff going :) Thanks for the video!
Limes are very expensive in Türkiye, even when I lived there 10 years ago when the exchange rate was about 1 USD = 2 TL (now it equals 1 USD to 31 TL! 😳 😭 Oh, my Turkish friends, how are they even surviving😢). And they didn’t have masa at all, doubt they have it now, if they do, it’s prohibitively expensive. So Refika and team did what I used to do, made do with what they could find. I’m an American but I live in a Mexican-American neighborhood in New Mexico, and New Mexican cuisine is very similar to Northern Mexican food (like we eat red chile tamales on Christmas Eve, or posole - sorry we spell it with an s - tacos, rice and beans, huevos rancheros, etc). And since I live in a Mexican neighborhood, we can get stuff from further south in Mexico, like all the chiles instead of just New Mexican hatch chile, epazote, nopales, all the crema and quesos, etc etc. But I digress. Thank you for your kindness and understanding that people all over the world don’t have access to all the great Mexican ingredients we have in this part of the world.
