Torta de elote

Ingredients
350 g of corn kernels
1 can of condensed milk
4 eggs
1 teaspoon butter
1/2 teaspoon baking powder
1 tablespoon flour
preparation
1. Put the milk in a blender , corn kernels , eggs and baking powder , processed to obtain a homogeneous mixture .
2. Grease a mold with butter and enharínalo , empty the previous preparation and tilts the gizmo to be distributed evenly .

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Sopa de arroz con plátano

2 cups washed and drained rice .
1/2 onion .
1 clove garlic.
3 1/2 cups chicken broth or water
1 red tomatoes or 2 tablespoons tomato puree.
Half a can of peas with carrots and corn .
2 tablespoons corn oil.
Swiss Knor

Preparation:

Fry the rice in oil until golden brown over medium heat if it makes you that much oil is sácaselo .

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Coctél de camarón y ostión

You must remember that seafood cocktails in different varieties were born precisely in the state of Campeche , hence spread to all the republic and then born styles as : marinara , the original folksy , the octopus , the Key ax (very popular indeed in Sinaloa) likewise the leg of mule ; the latter would not recommend much, because although it is very tasty, at present this seafood is considered to have bugs like amoebas and it’s a shame that we have polluted our waters so we started to suffer such problems .

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Cazón

Dogfish shark or vitamin ( Galeorhinus galeus ) is a species of elasmobranch carcarriniforme of Triakidae family, ovoviviparous , distributed in temperate waters of all oceans.

Boneless front of the dorsal fins . You can reach 2 meters and 45 kg . Demersal species , ie swimmer , but life tied to the bottom. They live in funds between 40 and 100 m deep. In some areas of the Gulf of Mexico and the Caribbean it is also known as dogfish shark breeding .

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Almejas rellenas

The clam is one of the richest in vitamin B12 food . It can be eaten raw or cooked steam , seasoned with sauces and condiments. re- cook them should be avoided as it gets tough . Goes well with white wines , creams and herbs. If you prefer eating them raw preserved well in refrigerator up to 4 days. Frozen can be stored up to 3 months.

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Ceviche de camarón hervido

Ingredients:
2 kilos of thick shrimp
1 cup lemon juice medium
4 tomatoes
1 large onion
4 cucumbers
Pico De Gallo Salsa
Salt

Process:
shrimp quedce so that the pulp is cleaned, sliced ​​, placed in a container and pours lemon to marinate , cover and leave for 6 to 8 hours.

Chop the tomatoes , onion and cucumber cut into thin slices.

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Burritos mangliteños

Three cups of wheat flour
Four tablespoons butter
Half cup of cottage cheese
A teaspoon of salt
In a bowl mix the flour , cottage cheese and salt; It incorporates butter with fingertips . When the flour sits sandy , add the milk gradually. Form a mass that can be extended with the roller.
Amasa first small portions by hand, finished making tortillas with fingertips and then patting .

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Comida Baja Mediterránea

Product mix of Chinese and Mediterranean , original of the peninsula of Baja California, the “Mediterranean Baja ” . Low Mediterranean food is served with wine, drink playing a key role. The menu features a wide variety of options, such as artisanal food made ​​with vegetables, fruits , herbs and seafood ( including seafood such as lobster , clams , shrimp and different types of pescasdo ) accompanied by a variety of Mexican sauces .

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Ensalada César, originaria de Tijuana

The Caesar salad is a salad of romaine lettuce, croutons seasoned (called croutons in French, or ” crouton ” in Spanish ) and Parmesan cheese. In addition , wearing white garlic sauce base. The inventor of this salad was the chef and restaurant owner called Caesar Cardini . In honor of him the salad bears his name. This salad is very popular and has come to internationalize still possible to find in various restaurants in the world .

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Sopa de aleta de tiburón

Genuine shark fin soup is made with shark fins . The fins are processed before being prepared , they remove the skin and then dry them . They are usually washed before with hydrogen peroxide to make their appearance and attractive color. Shark fins are the cartilaginous parts corresponding to the pectoral fins as the dorsal both . The fins are marketed in two ways: dried or frozen . Both need to be soaked before being part of the soup.

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Quesadillas de leche

milk, brown sugar and cinnamon mix, it gets to fire continuously moving up weighed, or until taking a little of the mixture and putting it into cold water forms a ball . Remove from the heat and beat until it forms a paste, they will put spoonfuls of it on the wafers , which are folded quesadillas , resulting in a sweet , very tasty quesadillas.

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