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Familiar fare, more from Mexican kitchens

The Baltimore Sun

Rosa's New Mexican Table

By Roberto Santibanez with Christopher Styler

Authentic Mexican

Regional Cooking From the Heart of Mexico

By Rick Bayless with Deann Groen Bayless

William Morrow / 2007 / $30

In contrast to the contemporary flair of Rosa's New Mexican Table, the 20th-anni- versary edition of this classic from chef and PBS host Rick Bayless and his wife hasn't changed much. The most important addition is photographs by Christopher Hirsheimer, which supplement the rustic illustrations. And now Bayless is enough of a celebrity to have his picture on the book cover.

Authentic Mexican introduced many Americans to the traditions and ingredients of Mexican cooking; today, Bayless writes, lots of those ingredients can be found in any American supermarket. But while it might be easier to find the makings of the recipes in this book, this generally isn't quick cooking: Even a simple-sounding dish like Chicken Thighs With Vinegar, Oil and Aromatic Spices required a fair commitment of time and work to get to the delectable finished product.

Cook's notes offer contemporary variations for some of the recipes, and there's a helpful glossary of equipment and ingredients.

Ceviche Verde

Serves 6

CEVICHE: 1 pound mahi-mahi

3/4 cup freshly squeezed lime juice, strained

1 1/2 teaspoons salt

1/2 teaspoon dried oregano, crumbled


1 cup lightly packed fresh basil leaves

1 cup very lightly packed fresh flat-leaf parsley leaves

1/4 cup fresh cilantro leaves

15 fresh mint leaves

1 jalapeno, thinly sliced

1 small garlic clove, sliced

1/2 to 1 teaspoon sugar, to taste


20 green Manzanilla olives, pitted and halved

1/2 small white onion (about 2 ounces), finely chopped

2 tablespoons olive oil

juice of 1 lime or as needed, strained

salt, if needed

1 ripe avocado, thinly sliced

Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container. Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.

Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade.

Pour the basil sauce over the ceviche. Stir in olives, onion, olive oil and lime juice. Taste and add salt and more lime juice if necessary. Let stand at room temperature for about 30 minutes, but not longer than 1 hour.

Divide ceviche among cocktail glasses or serving bowls. Top with avocado slices and serve with tortilla chips.

Adapted from "Rosa's New Mexican Table"

Per serving: 206 calories, 19 grams protein, 11 grams fat, 2 grams saturated fat, 8 grams carbohydrate, 4 grams fiber, 71 milligrams cholesterol, 479 milligrams sodium

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