Delicious Herb Recipes of Mexico
By Marilyn Zink
When you go on a vacation to Mexico, you’re bound to taste many popular Mexican dishes using herbs. Some may be quite spicy to those of us who aren’t used to spicy foods, as the Mexicans are fond of using jalapeno peppers in many of their recipes.
One of my favorite dishes is the Pico de Gallo, which is a type of salsa. Pico de Gallo is used as a topping on many foods like tacos and salads though most of us are used to using it on nachos or as a dip for tortilla chips.
I love the cilantro in Pico de Gallo. Some people may call it coriander, though coriander is actually the seed of the cilantro plant. The cilantro leaves are what give the salsa its flavour, along with jalapeno peppers, if you are brave enough to use them. I had the misfortune of taking a big bite of the salsa which contained a chunk of jalapeno pepper.
I choked, my eyes burned. ‘Water,” I managed to gasp. One of the Mexican waiters chuckled at me while my husband watched amusedly. After that, I was careful with the salsa I ate, but I loved to have some almost every day. I often used it as a topping on salad with prawns as well. Delish!
I have to say, that if you like seafood, Mexico is the place to go, as they use fresh seafood and prepare them in delicious ways. My absolute favorite meal was on Isla de Mujeres, (Island of Women), a short boat ride from Cancun. I had a fish kabob lightly grilled in oil with a herb lime marinade or dressing. It was meltingly, mouthwateringly delicious. Along with some lightly grilled pita bread, a fresh salad and a glass of white wine, it was a great meal in a lovely setting.
Here is a recipe for Pico de Gallo. I have omitted the jalapenos but if you are brave enough, you can add a tablespoon of minced jalapeno.
3 cups diced tomatoes (I used plum tomatoes like Roma)
1 cup diced white or red onion (or combination of both)
1/4 cup to 1/2 cup diced fresh cilantro
2 Tbsp. lime juice
Pinch of salt, to taste
In bowl, stir together tomatoes, onion, coriander, lime juice and salt. Let stand for 30 minutes. You can cover and refrigerate for up to 12 hours. Enjoy your Pico de Gallo by throwing a Mexican party to chase away the grey days of winter.
Marilyn Zink is the publisher.editor of The Herbal Collective magazine, www.herbalcollective.ca and just returned from a vacation to Cancun, Mexico.
