Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Aguachile is part of beach cuisine that’s far less common than ubiquitous ...

“You want to make an aguachile?” asks Gabriela Cámara. “Well, what do you have that’s delicious? Then make that aguachile.” On top of all that, Cámara also makes a mean aguachile. “Aguachile is from ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Aguachile can be a refreshing dish, but its invigorating effect comes at a price. “Chile ...

Claudette Zepeda uses fresh carrot juice as the base for this aguachile, which is complemented by fresh ginger, spicy habanero, and scallions to amp up the flavor of the juice. Thin strips of carrot ...

Fresh young coconut has tender meat that separates easily from the shell; if unavailable, substitute bottled or canned coconut water and fresh or frozen coconut meat. When cut and squeezed, finger ...

Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or ...

A Mexican-American craftsman, Carlos, has been doing a lot of work at my house lately. He is kind about my embryonic Spanish, and answers questions cheerfully and without laughing at me ... too much.

Aguachile is a chili-spiked Mexican ceviche that's not for the faint of heart. Read about our journey through Mazatlán in search of the best aguachile! Aguachile is a chili-spiked Mexican ceviche that ...

Brenda Storch is based in Chicago, and has spent more than 20 years focusing on elevating underrepresented narratives, deepening the understanding of food as an element of cultural identity, and ...