Shrimp in Pico de Gallo Traditionally, pico de gallo is a fresh Mexican salsa made from chopped tomatoes, onions, cilantro, chili peppers, lime juice, and salt. It does not originally include shrimp — it’s typically a vegetarian condiment served as a topping or side. However, the addition of shrimp to pico de gallo is a modern variation, often influenced by coastal Mexican […]
Shrimp in Pico de Gallo Read More »
Smoked Oyster & Avocado Triscuit Bites Dill, Sea Salt & Olive Oil Triscuit Crackers Triscuitsoriginated in the United States, first made by Nabisco in 1903. Dill: A herb native to the Mediterranean and southern Russia. Sea Salt: Harvested globally from evaporated seawater; a traditional seasoning dating back thousands of years. Olive Oil: Staple of Mediterranean
Smoked Oyster & Avocado Triscuit Bites Read More »
Pan-Fried Puerto Rican Morcillas (Blood Sausages) Pan-fried Puerto Rican morcillas (blood sausages) have their origins in Spanish cuisine, particularly from regions like Asturias and León, where blood sausages (morcilla) have been traditional for centuries. When Spain colonized Puerto Rico in the 15th century, they brought culinary traditions, including sausage-making techniques that used pig blood, rice, and spices.
Pan-Fried Puerto Rican Morcillas (Blood Sausages) Read More »
Pacific Chicken Salad Recipe The “Pacific Salad with Chicken” doesn’t have a singular, well-documented origin like some traditional dishes, but it’s a modern creation that reflects California and Pacific Rim culinary influences. Here’s a breakdown of its likely roots: California Cuisine Influence California cuisine emphasizes fresh, healthy ingredients and often includes fusion elements. Pacific chicken
Pacific Chicken Salad Recipe Read More »
Mediterranean Shrimp Salad The origin of Mediterranean shrimp salad isn’t tied to a single country or moment in history—it’s more of a modern fusion inspired by the ingredients and flavors commonly found in Mediterranean cuisine. Mediterranean cuisine spans countries like Greece, Italy, Spain, Turkey, and parts of the Middle East and North Africa. A “Mediterranean
Mediterranean Shrimp Salad Read More »
Aguachile with Shrimp and Scallops Aguachile is a traditional Mexican dish that originated in the northwestern coastal region of Mexico, specifically in the state of Sinaloa. It has strong ties to the culinary traditions of the Yaqui and Mayo Indigenous peoples of the region. Originally, aguachile (“chile water”) was a very simple dish made with boiled water, chiltepin chiles, and salt, used
Aguachile with Shrimp and Scallops Read More »
Prosciutto, Brie, and Basil on Toast Prosciutto: Originates from Italy, specifically regions like Parma and San Daniele. It’s a dry-cured ham that’s been made since Roman times. Brie: A soft cheese from France, named after the Brie region just east of Paris. It dates back to at least the 8th century. Basil: Native to Indiaand other tropical regions
Prosciutto, Brie, and Basil on Toast Read More »
Chicken Karaage Chicken karaage (鶏の唐揚げ) originated in Japan and is a popular dish consisting of bite-sized pieces of chicken that are marinated, coated in potato starch or flour, and deep-fried. The term karaage (唐揚げ) refers to a Japanese frying technique that dates back to the Edo period (1603–1868), originally used for frying fish and vegetables. Chicken became
Chạo Tôm (Vietnamese Sugar Cane Shrimp) Chạo tôm is a traditional Vietnamese dish that originated in Central Vietnam, particularly in the Huế region. It consists of shrimp paste wrapped around a sugarcane stick, then grilled or steamed. The dish reflects the royal cuisine of Huế, known for its delicate flavors and elegant presentation. The name “chạo tôm” comes from: “Chạo”,
Chạo Tôm (Vietnamese Sugar Cane Shrimp) Read More »
Chicken Flautas Chicken flautas originate from Mexico and are a popular dish in Mexican and Tex-Mex cuisine. The name flauta, which means “flute” in Spanish, refers to the dish’s shape—tortillas rolled tightly around a filling and then fried until crispy. The dish is believed to have originated in northern or central Mexico, where rolled and fried