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Vancouver Sun
13-06-2025
- Entertainment
- Vancouver Sun
Cook This: 3 Mexican recipes from Salsa Daddy, including coconut fried shrimp and pineapple salsa
Our cookbook of the week is Salsa Daddy: Dip Your Way into Mexican Cooking by Mazatlán-based chef and author Rick Martínez. Jump to the recipes: camarones al coco (coconut shrimp), la piña (the pineapple) and salsa de cebolla y serrano caramelizado (caramelized onion and serrano salsa). Salsa Daddy emanates happiness. Rick Martínez 's new cookbook is filled with light and levity, bright colours and vibrant flavours. Having recently marked five years of living in the Sinaloan town of Mazatlán on Mexico's Pacific coast, it reflects his love of salsa as much as it does his state of mind. Researching his first book, Mi Cocina (2022), took Martínez to 156 cities and all 32 Mexican states. He first visited Mazatlán in pursuit of its 'incredibly sweet shrimp' and chose not to return to New York City, where he'd lived for 20 years. That decision changed his life. 'I'm so happy,' says Martínez. 'It's been an incredible ride.' Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Part of Martínez's aim with the book was to create an escape. He frequently whips up salsa for one but recognizes that, more often than not, people make it for a crowd. 'There's an inherent joy and happiness that goes around salsa because it's communal. And you're typically very happy while you're eating it and probably drinking something that's going to make you even happier. And so, I wanted the book to be kind of the pre-game to that and start that festive, happy vibe.' Martínez dedicated his second cookbook to salsa mainly because of feedback from his fans and followers. He featured 16 salsa recipes in Mi Cocina, thinking that would satisfy his audience's appetite, but they wanted more. 'I also just personally love making salsas,' says Martínez. Adding to his inspiration, he'd noticed a trend since moving to Mazatlán. 'Whenever I was invited to a family gathering or carne asada (barbecue), the thing I noticed about the family dynamic is that the elder folk in the family usually have the dishes they always cook. So it's like, 'My tía makes the rice, this cousin makes the beans, Abuelita (Grandma) makes the tamales.' And nobody steps on those toes. You step away. So, it doesn't really leave that much for the younger folks to make.' As a result, kids from 10 years old to young adults in their 20s are typically tasked with bringing salsa. Which makes sense, Martínez emphasizes — it's a relatively low-risk, low-investment dish, and you don't have to be an experienced cook to make it. More importantly, salsa is an opportunity for expression. 'You get to completely let go and unbridle your creativity because no one's going to judge you against anything else. And also, what I found is that these younger people had star dishes,' says Martínez. 'If you can make something that turns heads and gets you noticed, all of a sudden, you're elevated on par with the tías and the abuelitas. They might not admit it, but I think deep down, that's what you want.' Part of the beauty of salsa is that there are no rules, he adds. 'There are too many self-imposed rules by people living outside of Mexico relative to the cuisine that just don't exist here. So, I wanted to give people a guide to how to construct a salsa using a particular type of method, but then just improvise around it. Use what you like. Use what you have. Use what's in season, and it's going to be amazing.' Seven of Salsa Daddy's eight chapters delve into, you guessed it, salsas, from smashed and chopped to blended and cooked. Martínez concludes the book with a chapter on 'quick and easy meals,' with an emphasis on Mexican dinners: enchiladas and chilaquiles, tortas, tacos and quesadillas, guisos and soups, and 'dishes I can't live without,' such as camarones al coco (coconut shrimp). The final chapter wasn't originally part of the plan. After making countless salsas for the book, Martínez's perspective on them changed. No longer purely accompaniments to meals, they became the starting point for dishes. With salsa containers filling his fridge and freezer — and friends and neighbours at capacity — he started experimenting. Martínez's first test was a meatloaf with a litre of salsa mixed into the ground beef. 'I was like, I have no idea what's going to happen, but at least I now have a (litre) gone.' It was a success. Each weekend, as he made space in his fridge for the coming week, he took notes of his creations. Leftover salsa might become a glaze, barbecue sauce, broth or braising liquid. Martínez was struck by the ease of using salsas in everyday cooking and knew he had to include some ideas in the book. 'If I give you easy, low-lift meals that you can pair with the salsas or make using the salsas, then that's a good service that will help you get dinner on the table fast. And also, it's going to be really yummy. It's amazing to me because I've never seen this written about salsas. But it's a flavour bomb. It's acid, salt, heat, sweetness, umami, and you're putting that into a broth or braise or a glaze, and it's going to be great. And it's there — you should use it.' Throughout the book, Martínez highlights enticing ways to enjoy salsa as a condiment, Mexican and not. He smothers caramelized onion and serrano salsa on a cheeseburger, spoons ghee, vanilla and chilhuacle salsa macha over vanilla ice cream, tosses a red cream salsa with penne and grilled chicken, and uses cucumber, tomatillo and poblano salsa (El Pepino or The Cucumber) as a bed for fried tofu triangles. Martínez sees Salsa Daddy as a representation of how living in Mexico has changed him as a cook. Though he still respects the cuisine and culture, he's less preoccupied with how far he should push things. Recipes such as El Pepino resulted from an end-of-the-week experiment with leftover vegetables. Salsa Tejana (Texas Salsa; roasted peaches, charred habanero and toasted pecans) is an homage to his Texan upbringing. After writing Salsa Daddy, he has a new confidence in developing recipes based on his deepened knowledge of Mexican cuisine. 'I never thought writing a book would have changed me so much. I felt like Mi Cocina was more cathartic — like I had a lot of stuff that just needed to come out — and I felt very relieved and unburdened after that book was published. I love Mi Cocina, but this book was such a journey. I feel so transformed.' Coconut-fried shrimp and pineapple salsa Serves: 4 1 lb (453 g) extra-large shrimp, peeled and deveined 1 tsp kosher salt (0.14 oz/4 g), plus more to taste 1 tsp freshly ground black pepper, plus more to taste 1/2 tsp freshly ground allspice, pumpkin pie spice or cinnamon 1 cup all-purpose flour (4.4 oz/125 g) 2 large eggs 3 cups shredded dried coconut, preferably sweetened, divided Virgin coconut oil or vegetable oil (about 4 cups/1 L), for shallow-frying For serving: La Piña (recipe follows) or another fruity salsa Lime wedges, for squeezing Optional equipment: A deep-fry thermometer In a medium bowl, toss the shrimp with the salt, pepper and allspice until completely coated. Cover with plastic and refrigerate until ready to use — but for no longer than 3 hours. Set up a dredging station in three shallow bowls or pie plates: Add the flour to one. Place the eggs in a bowl and beat with 1 tablespoon water to combine. Place 1 1/2 cups of the dried coconut in a third bowl. Season the flour and eggs with salt and pepper. Pour 1 inch (2.5 cm) of coconut oil into a heavy medium pot and fit with a deep-fry thermometer, if using. Heat over high until the thermometer registers 325F (163C). Working in small batches, dredge the shrimp in the flour, turning to coat and packing into crevices. Shake to remove the excess and transfer to a sheet pan. Dip the shrimp into the egg mixture, tap against the side of the bowl to allow excess to drip off, then pack coconut firmly onto the shrimp to completely cover. Gently shake off excess and return to the sheet pan. After you have breaded about half of the shrimp, you will have used most of the coconut and what is left will be slightly wet from the egg. Discard and continue working with the remaining 1 1/2 cups dried coconut. Line a sheet pan with paper towels and set near the stove. Working in batches, fry the shrimp until golden brown, turning once, about 1 minute per side. Adjust the heat level during frying to maintain a consistent temperature. Transfer to the paper towels to drain. Serve the warm shrimp on a platter with salsa and a squeeze of lime. Rick's tip: Smash chopped salsas so they stick to the shrimp. Charred pineapple and habanero with a drizzle of olive oil Makes: 1 1/2 cups 1/2 medium pineapple (1 lb/460 g), peeled, cored and thinly sliced 3 tbsp extra-virgin olive oil, divided 1/4 medium white onion (3.1 oz/89 g) 2 habanero peppers (0.7 oz/22 g), stemmed, halved and seeded 2 garlic cloves, unpeeled 1 1/2 tsp kosher salt (0.21 oz/6 g), plus more to taste Brush both sides of the pineapple with 1 tablespoon of the olive oil to prevent them from sticking. Line a large cast-iron skillet with a sheet of foil and heat the skillet over high heat (and I mean high, we need that pineapple to caramelize, not steam) until very hot. Working in batches, add the pineapple, onion, habaneros and garlic and cook, using tongs to turn occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 3 to 4 minutes for the chilies, and 6 to 8 minutes for the onion and pineapple. (Alternatively, arrange an oven rack in the top position and preheat the broiler to high. Arrange the pineapple and vegetables on a foil-lined sheet pan and roast under the broiler, turning occasionally, until all sides are charred.) Transfer to a plate to cool. Working in batches, use a molcajete or mortar and pestle to smash and grind the pineapple, onion, habaneros and garlic until a chunky but pourable salsa forms. Transfer to a medium bowl and stir in the remaining 2 tablespoons olive oil and the salt. Taste and season with more salt if desired. Do ahead: The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month. Shrimp! All seafood. Or with chips, at the beach or pool. Ideally, you're using a sweet, ripe pineapple with a hint of give when you press into its spiky skin. If your pineapple is on the underripe, greener side, char it and then blend it, because it'll be too firm to easily smash, and the heat will caramelize the sugar and make it taste sweeter than it actually is. Onion, garlic and serrano Makes: 2 cups 6 tbsp extra-virgin olive oil 4 medium white onions (3 lb/1.4 kg), sliced 4 garlic cloves, sliced 10 serrano peppers (7 oz/200 g), stemmed and sliced 1 tbsp kosher salt (0.4 oz/12 g), plus more to taste In a large pot, combine the oil, onions, garlic, serranos and salt and cook over medium heat, stirring occasionally, until the onion is deep golden brown and very soft, 35 to 40 minutes. Add 1/2 cup water to deglaze the pan, scraping up any browned bits from the bottom of the pan and cook until most of the water has evaporated, about 2 minutes. (Optional: Transfer to a blender and purée until spreadable but still a little chunky.) Taste and season with more salt if desired. Do ahead: The salsa can be made up to 5 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month. On burgers, torta Milanesa, pozole verde con pollo, tacos, mac and cheese. Add a spoonful with cream cheese to stuff peppers. Recipes and images reprinted with permission from Salsa Daddy: Dip Your Way into Mexican Cooking by Rick Martínez, copyright ©2025. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
Daily Mirror
05-06-2025
- Politics
- Daily Mirror
El Chapo's sons 'will never be seen again' as bombshell US deal edges closer
Ovidio and Joaquín Guzmán López are both expected to iron out plea deals with Donald Trump's US Attorney's Office, that could mean they are never seen again in the same context El Chapo's two sons may never be seen again thanks to a potential plea deal being pursued by the drug traffickers and the Trump administration. Ovidio and Joaquín Guzmán López - known as the " Chapitos" alongside their brothers - have been subject to US indictments, Ovidio on drug trafficking charges and Joaquín on drug trafficking and money laundering. The duo were arrested and extradited to the US after having assumed leadership of the Sinaloa Cartel, their father's powerful and notoriously violent drug trafficking organisation. Now, the two appear set to make a plea deal with American officials, and Mexicans are expected to "never see them again". READ MORE: Bodies of five Mexican musicians found near Texas border after vanishing during car journey The brothers - both of whom are due to appear before an Illinois judge on July 9 and 15 - have reportedly held talks about plea and cooperation agreements with the US Attorney's Office. Six sealed files and a resolution have been delivered to Judge Coleman, which eagle-eyed watchers of the case believe indicate an impending plea deal. Speaking to Aristegui Noticias, journalist Jesús Esquivel said the deliveries are a "very clear indication that everything is already arranged for an agreement". In May, Jeffrey Lichtman, the lawyer representing Ovidio, said that, while a final plea deal hadn't been reached at the time, they hoped to hammer one out over the next few months. He said at the time: "We have no completed agreement yet but hope to in the future." Ovidio's July 9 court appearance is expected to be a change of plea hearing, court documents have shown. One document stated the government would need to provide the court with a "courtesy copy" of a prospective plea agreement. The document stated: "Government shall provide the court with a courtesy copy of the plea agreement at least 3 days prior to the plea." Mr Esquivel added that, should this be the case, the Chapitos will soon be exiting court, and that they may never be seen again publicly in the same circumstances. He added: "It seems to me that the presence of these two sons of El Chapo Guzmán in the courts is coming to an end, because once the commitment is formalized before the judge in the Chicago court in Illinois, we will never see them again, at least not publicly, as accused drug traffickers." Ovidio is best known for sparking a gruesome battle between Sinaloa gunmen and soldiers in the Mexican military in October 2019, when officials descended on the Sinaloan stronghold of Culiacán. He was captured in the exchange, but cartel operatives humiliatingly forced the Mexican government to release him. The druglord was arrested again nearly four years later in January 2023, and was extradited to the US. He, Joaquín, their half-brothers Iván Archivaldo Guzmán Salazar and Jesús Alfredo Guzmán Salazar, and former El Chapo business partner Ismael Zambada García were named in the ensuing indictment.
Los Angeles Times
30-05-2025
- General
- Los Angeles Times
10 top mariscos spots for Sinaloan-style aguachile in L.A.
A good plate of Sinaloa-style aguachile starts with liquid hot peppers, lots of lime, and freshly butterflied, raw shrimp. The flavor and heat build like a strong corrido: dramatic and full of contrast, tension and release. The chiles, the lime, the crunch of cucumber, the bite of red onion — it's all deliberate. Bold, loud and alive. Just like Sinaloa. In 'Mexico: The Cookbook,' author Margarita Carrillo Arronte asserts that aguachile began in the sun-baked ranchlands of inland Sinaloa, not the coast. She says the original version was made with carne seca (sun-dried beef), rehydrated in water and jolted awake with chiltepín peppers. Picture ranchers grinding the chiles by hand, mixing them with lime and water, and pouring it over dehydrated meat to revive it like a delicious Frankenstein's monster. Francisco Leal, chef-owner of Mariscos Chiltepín in Vernon and Del Mar Ostioneria in Mid-City, shares a slightly different origin story. 'According to legend, aguachile was invented in the hills of Los Mochis [Sinaloa],' he said. 'The poor would mix tomatoes, onions and hot water with ground chiltepín. That's why it's called aguachile — chile water. They'd dip tortillas in it because that's all they had. Naturally, when it reached the cities, people added protein.' In both stories, aguachile migrated west to the coast — in particular, Mazatlán — where shrimp replaced carne seca. From there, it crossed borders and eventually took root in cities like Los Angeles, where it now thrives as both a beloved mariscos staple and a canvas for regional creativity. Despite the comparisons, aguachile is not ceviche. The fish or shrimp in ceviche may marinate in citrus for hours. Traditional Sinaloa aguachile shrimp stay translucent, kissed but not cooked by the spicy lime juice. The dish is popular across L.A.'s broader Mexican food scene, thanks to the city's deeply rooted Sinaloan community. Many families hail from Mazatlán, Culiacán and Los Mochis and have been living in areas such as South Gate, Huntington Park, Paramount and East L.A. for decades. With them came a seafood-first sensibility that prioritizes freshness, balance and bold flavors in everyday cooking. That foundation helped aguachile thrive across generations and zip codes. Chefs like Leal have expanded on the dish while staying true to its roots. At his Vernon restaurant, aguachile is more than a menu item — it's a form of expression. Leal experiments with ingredients like passion fruit and tropical chiles but maintains an obsessive commitment to sourcing, texture and balance. You'll now find aguachile made with scallops at Gilberto Cetina's Michelin-rated marisqueria Holbox or carrots at Enrique Olvera's restaurant Damian in downtown L.A., but the rise of these variations is less about fleeting trends and more about the dish's adaptability — its ability to hold complexity and evolve. Many chefs are drawing inspiration from seasonal California produce and veggie-forward palates, pairing traditional heat with a lighter, fresher profile. But sometimes I crave the aguachile I grew up with. My Sinaloan mom Elvia and my Sinaloan-American nephew Angel make the best aguachile I've ever had. They do it with high-quality shrimp that's cleaned and butterflied just before serving, fresh-squeezed lime juice and chiles blended to order. Cold, sharp and so spicy it makes you sweat. Whether they make the dish as a quick snack with tortilla chips or an appetizer for a weekend asada, the goal is always to feed their family food from the heart. As I explored L.A.'s aguachile scene, I was moved by how many places carried that same spirit. From front-yard mariscos stands to neighborhood institutions, here are 10 Sinaloan-style aguachiles to snack on all summer long.
New York Times
02-05-2025
- Entertainment
- New York Times
This Is the Moment for Mexican Indian Food to Flourish
Hamachi crudo and its endless, perfunctory variations blur together, but the rendering at Mirra, in Chicago, is a striking thunderbolt of flavor: slices of yellowtail drenched in lime-spiked buttermilk, hot and tangy with a garlic and serrano achar, tucked under a delicate crunch of nopales, ginger and curry leaves. In one bite, the fresh and drinkable buttermilk, called chaas in Hindi, is invited to party with Sinaloan aguachile, bringing together flavors from India and Mexico into something new, delicious and essentially stateless. 'Is it Indian? Is it Mexican?' Rishi Kumar said on the phone. 'No, it's something else.' Mr. Kumar and the co-chef Zubair Mohajir opened their restaurant last year in the Bucktown neighborhood, and quickly found the house packed for their energetic and sharply intelligent Mexican Indian cooking. It's not unusual to see margaritas crowding tables in the late afternoon as diners share quesadillas shining with melted Amul cheese and rip pastry off their lamb barbacoa biryani. Like the more successful dishes on the menu, the biryani surfaces regional ingredients and techniques without veering toward the formulaic. Mexican Indian food might sound like a bit of a novelty, orchestrated for a fast-food chain's viral marketing campaign — it's not. Want all of The Times? Subscribe.
Yahoo
03-04-2025
- Entertainment
- Yahoo
Los Alegres del Barranco Apologizes After Controversial Concert Imagery Linked to Cartel Leader
Mexican band Los Alegres del Barranco spoke out for the first time on Wednesday (April 2) about the controversial concert where they projected images of the leader of the Cártel Jalisco Nueva Generación (CJNG), Nemesio 'El Mencho' Oseguera Cervantes, in an auditorium at the University of Guadalajara last weekend. The incident caused the United States to cancel the work and tourist visas of the group's members. In a statement and video posted on their social media, the Sinaloan group offered an apology for the events that occurred on Saturday (March 29) during their performance at the Telmex Auditorium, and stated that, as a group, 'it was never our intention to create controversy, much less cause offense.' More from Billboard U.S. Cancels Visas for Mexican Group After Showing Cartel Leader Photos in Concert The Weeknd's 'Call Out My Name' Video Reaches 1 Billion YouTube Views Johnny Tillotson, Iconic Country & Pop Singer Behind 'Poetry in Motion,' Dies at 86 The band — who has released some songs with clear references to narcoculture — reaffirms that their music is inspired by telling popular stories within Mexican music. 'We will take more rigorous measures on the visual and narrative content of our shows,' he added. The statement from the corrido group — who perform in a genre that has occasionally made clear references to narco-culture and famous cartel leaders since its origins over a century ago — came a day after U.S. Deputy Secretary of State Christopher Landau confirmed on Tuesday (April 1) in a post on X that the government of that country had canceled the visas of the members of the Mexican group following the projection of images 'that glorify drug traffickers.' 'In the Trump Administration, we take our responsibility regarding the access of foreigners to our country very seriously. We are not going to roll out the red carpet for those who glorify criminals and terrorists,' Landau stated in both English and Spanish. The incident, which has caused great controversy and outrage in Mexico, was condemned on Monday (March 31) by Mexico's President, Claudia Sheinbaum, and prompted the Jalisco State Prosecutor's Office to launch an investigation for 'advocating crime.' U.S. Secretary of State Marco Rubio announced on February 20 the designation of eight cartels — including the Jalisco New Generation Cartel — and transnational organizations as Foreign Terrorist Organizations (FTO) and Specially Designated Global Terrorists (SDGT). On Tuesday, the governor of Jalisco, Pablo Lemus, stated in a message on X that his government supports the measures taken by the University of Guadalajara to prevent concerts from glorifying criminal acts, such as what occurred over the weekend at the Telmex Auditorium. Videos show the moment when attendees at the concert titled 'Los Señores del Corrido' (The Lords of Corridos) erupted in jubilation as images of the drug lord were projected, further fueling controversy and outrage in Mexico. In a statement, the Telmex Auditorium distanced itself from the events, explaining that the venue, 'has no involvement in the selection of the repertoire, speeches, or audiovisual material that the artists choose to share with their audience.' However, it acknowledged that the images of the drug lord could be considered as 'advocating crime.' The controversy over the alleged homage to the drug trafficker comes after the debate over the way in which the cartel founded in that western Mexican state allegedly uses clandestine ranches to recruit people to the criminal group through deceitful job offers. As reported by federal authorities and the media, a raid by authorities at Rancho Izaguirre in the municipality of Teuchitlán revealed the spot where acts of torture and murders were allegedly committed, actions denounced in March by the Guerreros Buscadores collective, a civilian corps focused on finding missing and disappeared loved ones. Best of Billboard Chart Rewind: In 1989, New Kids on the Block Were 'Hangin' Tough' at No. 1 Janet Jackson's Biggest Billboard Hot 100 Hits H.E.R. & Chris Brown 'Come Through' to No. 1 on Adult R&B Airplay Chart
