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Mexico Inspired Recipes

Recipes Inspired by Mexico
Escabeche- Mexican Pickled Veggies

Delicious, spicy, with an almost pickled flavor, these fresh vegetables are the perfect accompaniment to any Mexican meal!

Escabeche in the Riviera Maya 




1 Tablespoon black peppercorns

2 teaspoons allspice berries

2 teaspoon coriander seeds

1 teaspoon whole cloves

1 Cup extra -virgin olive oil

I medium onion, sliced

10 peeled cloves of garlic or two whole heads with the tops cut off

I head of cauliflower broken into small pieces

3 medium carrots cut into thin rounds

1 habanero pepper or 2 jalapeños sliced

2 1-2 cups distilled white vinegar

6 bay leaves

2 Tablespoons dried oregano

1 Tablespoon salt

1 teaspoon cumin seeds





Bundle the peppercorns, allspice berries, coriander seeds and whole cloves in a double layer of cheesecloth, to make a small seasoning bag.  (a stainless-steel tea ball works too!)


Heat the oil in a pot over medium heat.  Add the sliced onion and garlic and cook, stirring occasionally, until soft- about 5 minutes.  Add cauliflower, carrots, and habanero (or jalapeños) cook , stirring occasionally, until the vegetables are tender-crisp, about 7-9 minutes.  Stir in the vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook all together for about 2 minutes more.


Let cool for at least 15 minutes before transferring to a large nonreactive bowl (glass, stainless-steel, or enamel-coated).  Refrigerate, stirring occasionally, until cool- about 2 hours.  Serve using a slotted spoon to leave behind the excess oil.


Enjoy with totopos (corn tortilla chips) as an appetizer or as a garnish on the side of your favorite Mexican dishes.



Posted: Wednesday, September 18, 2013 8:07 AM by Carlos Martínez


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