Making marquesitas at home is relatively simple, although having a crepe maker can make the process easier.
The octopus is boiled first to tenderize the meat. Then it´s marinated in a mix of spices or lime juice. The marinated octopus is fried or grilled until it becomes crispy.
The result is a dish with a unique combination of flavors and textures: the interior remains tender and juicy, while the exterior becomes crispy and crunchy.
A harmonious blend of sweet, spicy, and savory flavors, with tender pieces of chicken enveloped in a fragrant tomato-based sauce, highlighted by the distinct Cape Malay masala.
Black eyed pea and shrimp fritters with a crunchy texture and a mild nutty flavor with hints of shrimp. Split them open and stuff with various fillings.
A potato curry very popular as side dish in Indian menus.
Sweet dough formed into round shapes and deep fried in oil until crisp. This type of fried pastry is known as Mexican buñuelos and they are popular all over Mexico.
Kung pao chicken is a popular dish in Szechuan cuisine. The dish consists of diced chicken, chunks of scallions, and peanuts, seasoned with dried chili, anise pepper, and a tasty sauce.
Mapo tofu is a spicy tofu dish representative of Sichuan cuisina. It´s an essential part of traditional Sichuan family meals and is served at both formal and casual gatherings.
Szechuan style beef stir fry is a spicy and savory dish featuring tender beef slices stir-fried with colorful vegetables in a robust Szechuan sauce. The dish offers a perfect balance of heat, sweetness, and umami, making it a delightful treat to eat.
Szechuan sauce is a bold and pungent sauce that is a staple in Chinese cuisine from the Szechuan region. Szechuan sauce is known for its depth of flavor, combining sweet, sour, salty, and spicy elements to create a complex taste profile. This sauce can be used as a marinade, stir-fry sauce, or dipping sauce.