skillet with basque-style tuna

Basque-style tuna (Atún a la Vizcaína)

This Spanish-style dish (from the Basque region) is usually made with salted cod fish and known as “Bacalao” (salted cod in Spanish). It’s also very popular in Latin America where each country and family has it’s own recipe. In Mexico it is commonly served at Christmas or New Year´s Eve dinners. Salted cod fish requires lengthy preparation and has a strong flavour; I prefer to use tuna fish and eat it any time of the year.

Lamb Barbacoa-style stew and tacos

Barbacoa is a preHispanic slow cooking method where meat is covered by plantain or maguey leaves, cooked underground in pits and covered with stones to achieve high temperatures. Historic documents show mentions of barbacoa since 1518* and in the preHispanic Mexico barbacoa was used to cook birds, deer and fish. During colonization Spaniards introduced sheep, cattle and pigs adding new flavours to preHispanic Mexican cooking.