Category Archives: Seafood

Tijuana Mariscos Progressive Meal

Tijuana Mariscos Progressive Meal Tour with Turista Libre and Life & Food

We had a wonderful turnout for our second Tijuana progressive meal with Turista Libre. The mariscos theme was spot on in the heat of the July weather. I was more than content to hear all of the good comments, that everyone had to say. That is why we love doing what we do. It is such an amazing feeling to hear someone tell you, “This is the best food that I have had in my life.”

First stop was at Tacos Kokopelli. We had some people that have had the chance to enjoy their amazing tacos, but most were new to them. Everyone was so enthusiastic about the “unique” taco choices, and had nothing but positive comments to say about them.

Tijuana Mariscos Progressive Meal Tour with Turista Libre and Life & Food

The camaron enchilado tacos at El Mazateño are simply the best! Everyone handled their beast of a cheesy and spicy shrimp filled tacos like champs. If there wasn’t Erizo on the way, I know that there would have been more orders going around the table.
Continue reading →

Tacos Kokopelli

Comments

Tacos Kokopelli in Tijuana

A close friend of ours is friends with the three talents that make up Tacos Kokopelli. Oso, Pablo, and Cricket started Tacos Kokopelli around three months ago. Oso is a Culinary Art School alumni, that is showcasing his skills with this street side mariscos taco stand. They offer grilled seafood tacos, ceviche, and even a grilled Portobello Mushroom option for those not into seafood or Vegetarians. As we were sitting at breakfast, indulging in Chilaquiles our friend was talking about their tacos. She started listing off their menu, and as soon as I heard “Pulpo al Pesto”, I was signed up.

Most people might not be thinking about eating tacos, after a full breakfast but that’s all part of the fun. Our day trips to Tijuana usually consist of eating the entire time, which believe me I am more than fine with. Next thing I knew we were standing at Tacos Kokopelli, and it was time to order. This time around we only ordered two tacos, but it only took these two tacos to know that we would definitely be returning for more.
Continue reading →

Erizo Baja Fish House & Market

Comments

Erizo Baja Fish House & Market in Tijuana

When we first decided to take a day trip to Tijuana, I wanted to be sure that we stopped and actually sat down for lunch somewhere. We are normally just running around and stopping at a couple of taco stands. Don’t get me wrong there is nothing wrong with that itinerary, but it is nice to sit down and enjoy your meal with friends and conversation. Erizo has been on our list for a long time coming. The last time that we got to taste a little bit of what they had to offer was at the Festival de Las Brasas. I can honestly say that I have been craving that tostada de pulpo, since last July. There is something about octopus that has a special place in my heart.
Continue reading →

Lemon and Shallot Scallops

Comments

I love the way that the sweet scallops compliment the tangy lemon, and sharpness of the shallots. Serve this as a start to your meal, or as a light entree. The scallops are meaty and hold up nicely to vinaigrettes and other dressings. This is a wonderful recipe for a summertime meal dining al fresco.

Ingredients:

1 tbsp. Extra Virgin Olive Oil, Plus more for drizzling
2 tsp. Unsalted Butter
1 Pound Scallops
1 Large Shallot, Minced
1 Garlic Clove, Minced
The juice of 1 lemon
2 tsp. Lemon Zest
1/2 Cup Dry White Wine
1 tbsp. Fresh Parsley, Chopped
1 tbsp. Fresh Chives, Chopped
2-3 Cups Mixed Salad Greens
Kosher Salt and Freshly Ground Black Pepper

Instructions:

Heat the oil in a large skillet over medium heat. Season the scallops with salt and pepper.
Add the scallops to the pan and cook for 2 minutes per side, or until cooked through.
Transfer them to a plate and keep warm.
Add the butter to the same pan. Then add the shallots, and garlic, sauté for about 1 minute.
Add the lemon juice and wine to the pan. Stir and sauté for about 2 more minutes.
Add the scallops back into the pan. Spoon the sauce over the top. Remove from the heat, then sprinkle in the fresh parsley and lemon zest.
Place the mixed greens on serving plates, and drizzle with olive oil.
Top with the scallops, sauce, and fresh chives.
Serve immediately.

Enjoy!

Seared Ahi Tuna Tartare

Comments

I absolutely love Ahi Tuna. I order it almost every time that it is offered in a restaurant, both cooked and raw. Serve this recipe as an appetizer, or a light entrée. All of the flavors together offer a cool and refreshing bite. This is an ideal choice on a hot day with an ice cold beer or a chilled glass of wine.

Ingredients:

For the Tuna Tartare:

1 lb. Ahi Tuna, Sashimi grade if possible, Diced
3 Tbsp. Fresh Lime Juice
The zest of one lime
2 Tbsp. Low Sodium Soy Sauce
¼ cup Cucumber, Peeled, Seeded, Diced
¼ cup Avocado, Diced
¼ cup Jicama, Diced
2 tbsp. Scallions, Thinly Sliced
2 tbsp. Olive oil
1-2 tbsp. Sesame seeds, toasted
1 tbsp. Fresh Cilantro, Chopped

For the Parmesan Crisp:

½ cup Grated Parmesan

Instructions:

Preaheat the oven to 400 Degrees F.
Line a Baking sheet with parchment paper or a silicone baking mat. Spoon 1 tbsp. of the cheese onto the lined baking sheet into a little heap, gently press them down.
Repeat spacing about ½’ between each heap. Bake 3-5 minutes, or until golden in color. Set aside to cool.
In a large skillet heat 1 tbsp. of the oil over medium-high heat.
Add the tuna and sear until desired doneness, 3-4 minutes per side.
Set aside and allow to cool before dicing.
Meanwhile, In a medium bowl whisk together the other tbsp. of oil, lime juice, lime zest, soy sauce, and scallions.
Add the diced tuna, cucumber, jicama, avocado, and sesame seeds. Gently toss to combine the mixture.
Transfer to chilled glasses or small bowls. Garnish with Parmesan Crisp. Serve with a tostadas or tortilla chips.

Enjoy!

Calamari Salad

Comments

This is a light and versatile salad. Serve this salad as an entree, or even an appetizer. Have a bit more of an appetite? You can also add a fresh baguette to help sop up the delicious dressing. Another option is to use tostadas for a crunchy alternative.

Ingredients:

3 Tablespoons Extra-Virgin Olive Oil
3-4 Cloves garlic, minced
1 Shallot, thinly sliced
4 Roma Tomatoes Chopped
½ Teaspoon of Red Pepper Flakes
Kosher Salt and Freshly Ground Black Pepper
1 Pound Calamari, cleaned and sliced into ½” slices
(Fresh or thawed from frozen)

Dressing:

The juice of 1 lemon
2 Tablespoons of Extra-Virgin Olive Oil
2 Tablespoons of Capers, rinsed and drained
Kosher Salt and Freshly Ground Black Pepper
2 Tablespoons chopped Fresh Cilantro

Heat the oil over medium-high heat in a large skillet. Add the garlic and shallot, and cook until tender. About 2 minutes. Add the tomatoes and red pepper flakes, cook for 2 minutes. Season the sliced calamari with salt and pepper, and add to the skillet. Stir frequently, until cooked through, about 2- 3 minutes. Drain the mixture in a colander.

In a small bowl whisk together the lemon juice, and capers. Slowly add the olive oil until smooth. Season with salt and pepper, to taste.

Transfer the calamari to a serving bowl, and toss with the dressing. Garnish with the chopped cilantro.