Tacos, Tostadas and Aguachile
Kochkurs auf Englisch
Tacos, Tostadas and Aguachile
Mexican seafood hits
mit Renata Lira
When it comes to seafood cuisine, Mexican food is as vast as its 11,122 km of coastline. Summarizing such richness in a single class is no easy task, but today I’ll share—at least—three of my favorite dishes, which are icons of Mexican seafood cuisine: a Sinaloan aguachile, Baja California-style fish tacos, and the tuna tostadas that made Mexico City's Contramar restaurant, renowned. To finish with a sweet, tropical touch, we’ll make a coconut ice cream.
Menü (beispielhaft):
- Aguachile Negro - ceviche-like dish made out of shrimp
- Tuna tostadas - fresh tuna slices with chipotle mayo
- Baja-style fish tacos - Beer-battered fish tacos
- Cocunut ice-cream
Renata Lira
Renata Lira is a food writer, cook, and culinary expert with over 25 years of experience exploring the rich flavors of Mexican cuisine and its connections to global food traditions. She combines professional restaurant training with deep knowledge of traditional Mexican cooking. Renata has worked as a press officer for renowned Mexican restaurants like Pujol in Mexico City, and has written for various publications as a food critic and essayist. She is also the founder and editor of the independent food publication Atole Newsletter.
- Aguachile Negro - ceviche-like dish made out of shrimp
- Tuna tostadas - fresh tuna slices with chipotle mayo
- Baja-style fish tacos - Beer-battered fish tacos
- Cocunut ice-cream