Episode 6 of Mexican Food Made Simple
In this episode I learn how to make a delicious prawn coctel recipe which in Mexico is half Virgin Mary and half seafood starter. We came across a stand in Mexico City that made the best one I had ever tasted, even better than the ones in Veracruz (the man who runs the stall IS in fact from Veracruz). The fish is poached and the coctel is made with crab or octopus or shrimp or fish or any mixture of them with diced avocados and chillies and sweet, raw onions in the mix. It is totally scrummy. If you are in Mexico it is outside the San Juan market so do find time to go there. I was so intrigued by Geraldo’s recipes that I ended up eating almost every recipe on his stand...and all after I had already had quite a large breakfast. I don’t think the crew could ever really work out where I kept all the food that I was putting away. I am definitely hoping that all this fine food has been an education for my daughter who has yet to pop out but with any luck will emerge with a highly sophisticated palate. I am not sure I could bear it if she was a food wimp.
We also headed out to the Danzon to see hundreds of Mexican couples dance out in a main square together. This happens every Sunday and is such a testament to the Mexican’s love of parties and dancing. I’ve decided that dance classes will be the perfect way to get back into shape post-pregnancy. Can anyone recommend some great dance classes in London? Am determined to start....
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