Recipes

Michelada, México

A michelada is a most excellent spicy cocktail, made with beer, lime, and some peppery seasoning. Anywhere you see italics in this recipe, you are reading first hand knowledge from our good friend Marcelo from Monterrey, México, who knows better than anyone how to make these babies. Mix one up and enjoy it any hour of the day!

Ingredients
- Mexican beer: preferably clear beer...such as Corona, Sol, maybe XX but not really, and of the dark beers, INDIO is actually great, but only INDIO!! It could be good with others, but with these you guarantee great flavor.
- Worchestershire: KEY for the Michelada. Amount just by feeling but I would say 5 to 6 large long drops directly from the bottle.
- Maggi's Sauce: amount this by feel also, but about 3 large long drops from the bottle.
- Lime: Very important, I would say the juice of three full limes per beer glass. (Marcelo is referring to key limes, which are the norm in Mexico. They are 1/2 to 1/3 the size of Persian limes, which are the standard in America. Thus, 1-1.5 full Persian limes is good.)
- Tobasco: Two to three little drops shoud make it. It is important to know that the original michelada does not have tabasco at all. The original doesn't have pepper either.
- Salt: You could have enough with the ring of salt, but this one is completely up to everyone's taste.
- Pepper: just a dash (optional)

Directions
Okay. So take a highball glass, and salt the rim after moistening it with lime juice. Fill the glass with ice (very important). Add all the ingredients, beer last. Stir and enjoy! (Note: some recipes call for a little soy sauce as well. If it suits you, go for it!)

Baliadas, Utila, Honduras

On a handmade flour tortilla hot off the griddle, spread frioles negros fritos. Add grilled onions and crumbled goat cheese. Douse liberally with Don Julio´s Salsa Picante - Chile Tabasco. Eat 3-5 per session. Also good with egg.

Qualquier con Don Julio´s Salsa Picante - Chile Tabasco, Utila, Honduras

Order anything, for example: steamed veggies, potato salad, baliadas, enchiladas, empenadas, nachos, macaroni and cheese, french fries, etc. Douse liberally with Don Julio´s Salsa Picante - Chile Tabasco. Enjoy the burn!

Whole Stuffed Fish, Belize: courtesy of Radiance Rowney, Rum Point

Stuffing mixture:
Saute in butter -
1 cup chopped green pepper
1 cup chopped onion
3 cloves crushed garlic
1 small stalk of cilantro
3 cups bread crumbs

Clean and pat dry the cavity of a 5lb snapper then fill with the stuffing mixture.
Recardo mixture:
Mix together 2 tsp. of recardo, 2 tblsp. vinegar, 1 cup water, dash of worcestershire sauce, 1 tsp. crushed garlic, 1/2 tsp. thyme, salt and black pepper. Place fish in a baking tray and pour the recardo mixture over it. Sprinkle with chopped cilantro. Bake at 350 degrees for 20 minutes or until the fish flakes easily with a fork. (Serve with coconut rice and zucchini parmesan).

Tamales Negros, Guatemala

Se prepara la masa igual que para los tamales colorados, sazonandola con sal y azucar y un poquito de azafran para que de color. El recado se hace de pepian, puede ser de carne de marrano, de pollo o gallina se echaran despues pasas y almendras.

Chilaquilas de Queso, Guatemala

10 tortillas, 1 pedazo de queso, 10 tomates, 1 cebolla, 3 chiles pimientos, 2 huevos, 1 onza de harina, sal, 2 onzas de manteca.

Se muele el queso con 3 tomates y 2 chiles pimientos, con esto se rellenan las tortillas, se doblan como empanadas y se meten en un batido de huevo de las manera siguiente: se baten claras a punto de nieve y se les va agregando las yemas 1 onza de harina y sal. Se pone una sarten al fuego, con manteca, cuando este caliente eso piocado. Se puede hervier con una salsita de recado echan las tortillas banadas en el batido, se doran en las misma sarten se pone el tomate y el chile picado, 1 cebolla y todo frito se le pone agua poca, se sazona y se banan.