Check out the grill on that fish

Hot off the tasty success of last week's achiote experiment, we decided to go for round two with a completely different cast: Fish and Chicken.  We were also heading up to the cottage for this one so we knew we could get some real grilling done.  No more faking it under the broiler!

So fill your propane tanks and stock your cupboards with achiote as we dive into Grilled Fish (and Chicken) in Tangy Yucatecan Achiote with Green Beans (plus Chayote and Asparagus) and Rustic Roasted Tomato Salsa.

When life hands you limes, make Cochinita Pibil

I wouldn't have thought of this as being roasted suckling pig, as per the translation of cochinita pibil.  Rick says that this is only an approximation anyway.  We didn't roast anything, it was slow cooked; it wasn't a whole pig, just a shoulder; and it wasn't between 2 and 6 weeks old, I didn't check its birth certificate but I know that it spent 6 weeks at least in the freezer.

The complicated recipe is here while the easy recipe can be found in Mexican Everyday.  Break out your favourite citrus juicer and don't get any pulp in your eye.

Soft Tacos: Pull up your skirt steak / Let's have some queso fundido

I'm of the firm belief that "Knob Onions" are just something that Rick Bayless made up so that he could sit back and laugh at the thought of people asking for them in markets and grocery stores.  That's the purpose of this blog though, I pound the pavement and ask the hard hitting questions so you'll have an easier time bringing Mexican food into your home.

So sit back and strap yourself in for Friday Night Mexican as we make Grilled Skirt Steak Tacos with Knob Onions and Cactus and the recommended Roasted Tomatillo Salsa (p. 208 in Fiesta at Rick's) as well as Wild Mushroom Queso Fundido.

Tamales

None of what you're about to see was performed by a stunt double.  After two weeks of enchiladas and one day of eating Mexican food that came out of a box, it was time to blow the roof off of this thing. FNM has achieved legendary status with one of my better half's coworkers and he was on the ticket for tonight's meal; we had to raise the bar again.

If I had to level a complaint at Fiesta at Rick's, it's that the pages keep falling out.  We've already taped several back in and Pork Picadillo Sweet Corn Tamales has now joined that list.  As an appetizer, we also cranked out Plantain-Stuffed Chipotle Chiles in Escabeche, although its page remains embedded in the book.  Read on!

Cinco de Mayo Special!

Make sure you get your Cinco de Mayo cooking off on the right foot, because tonight, we're making Burritos!