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Showing only recipes by “Roberto Santibanez.”

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Basic Ceviche

Ceviche, which is also known as cebiche or seviche, is, simply put, any type of seafood that is “cooked” (without heat) by marinating it ...

by Roberto Santibanez


Red Snapper Ceviche with Mango

A touch of sweet serves to balance the tartness of the marinade, but too much and it can take over. The mango in this recipe is just enou...

by Roberto Santibanez


Pasilla de Oaxaca-Tomatillo Salsa

Not only does this salsa complement chicken flautas, it will enliven just about any dish, particularly grilled, broiled, or roasted meat,...

by Roberto Santibanez


Pico de Gallo

Like salsa verde, pico de gallo (literally, “rooster beak”) is one of the condinments that is found on almost every Mexican table almost ...

by Roberto Santibanez



Over the years at Rosa Mexicano, we have run through so many avocados for guacamole that if you placed them side by side they would stret...

by Roberto Santibanez


Fresh Corn Tortillas

Preheat a cast-iron griddle over medium-high or an electric griddle set to 422°F. Put the masa in the bowl of a standing mixer fitted w...

by Roberto Santibanez


Swiss Enchiladas

Enchiladas suizas are an old staple of Sanborns, a very popular Mexican chain of cafeterias. It claims it named the dish and first served...

by Roberto Santibanez

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Red Snapper Veracruz-Style

There are endless versions of this classic seafood dish from the Gulf of Mexico, and just as much debate about which are the “authentic” ...

by Roberto Santibanez


Rosa’s Pickled Jalapeños

These pickled peppers are a zesty addition to any meal, and the brine also serve as a terrific flavor booster for other dishes (such as t...

by Roberto Santibanez


Slow-Braised Boneless Short Ribs

These incredibly succulent short ribs are cooked on the bone for extra flavor and deboned before serving. They make an ideal party dish b...

by Roberto Santibanez


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