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Sergio Remolina

Recipes

Arroz Blanco (Mexican White Rice)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Recipes

Aguachile de Camarón (Shrimp Cooked in Lime and Chile)

Of all the ceviche relatives, this one is arguably the easiest and most refreshing (not to mention, as many Mexicans will tell you, a great hangover cure).
Recipes

Huachinango a la Veracruzana (Veracruz-Style Red Snapper)

This recipe calls for a whole gutted fish. You can also substitute 8 (7-ounce) fish fillets, if preferred. Just be sure to reduce the cooking time to about 20 minutes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Recipes

Salsa Verde Cocida

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Tamales de Mole Poblano

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Mole Poblano

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Ceviche Acapulqueño

You can use any type of fish for this recipe, so always choose the freshest and most local.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Ceviche Verde (Green Mexican Ceviche)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Tamal Verde de Pollo (Tamal with "Salsa Verde" and Chicken)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Salsa Roja de Molcajete (Stone-Ground Red Salsa)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Chiles Poblanos Rellenos de Queso (Poblano Chiles Stuffed with Cheese)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes

Mofongo (Puerto Rican Plantain Balls)

A staple of Puerto Rico, this fried plaintain mash can be served with a simple salad or rice and beans.