Prehispanic Food
Prehispanic Food, Mexican Home Cooking School

One of my favorite hobbies is to discover and cook  old mexican food recipes, specially prehispanic.  Today I will share with you Caldo de Pescado. This recipe is prepare during the Holly Week (Semana Santa) or in the first days of a ritual or ceremony.  We will use a tomato sauce as a base, but in this recipe instead of boil the ingredients (1/2 k. tomato, 1/2 half medium-size onion) we will roast them and we don´t use garlic. Once they are roasted we blend them. In a large pot we add 5 spoons of oil and fry the sauce. After 15 minutes we add 3 epazote branchs, after 5 minutes we add 1 k. of fish (the recipe can be prepare with shrimp or acamayas, a crustacean, similar to the lobster and to the shrimp. Acamaya comes from the náhuatl Acal Maitl, that means hand of cane). If you prepare it with shrimps, you have to add them right after you put the sauce in the pot. You have to add hot water once you add the fish or the shrimps, enough amount to have caldo (broth). This has to be eaten with tortillas.

Please share with us your comments when you prepare them. If you have any question let me know. Have a great day and…



One Comment Add yours

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