The food isn't the only authentically Mexican thing about Asi Es La Vida, where the walls are adorned with symbols of traditional Mexican culture.
This year, we asked Arizona Highways photographers to tell us their favorite places to grab a bite to eat. They're all worth a visit, but you can re-create some of the flavors of our featured restaurants in your own home with these recipes.
© Paul Markow
Click image to view larger in separate window.
Editor’s Note: These recipes were provided as is by their respective chefs.
<< 1 | 2
Asi Es La Vida
Pescado Enrollado ("fish rolled")
Ingredients for the salsa de tomate (cooked tomato sauce):
1 small bunch of cilantro
2 cloves of finely chopped garlic
2 teaspoon of finely chopped onion
Salt and pepper to taste
Ground cayenne or paprika to taste (if spicy flavor is favored)
Boil tomatoes in water for 5 minutes, then blend tomatoes and cilantro. Heat the oil in a saucepan and add the garlic and chopped onions for 2 minutes, then the salsa mixture until it reduces to a desirable thickness (about 10 minutes at low heat).
Ingredients for the pescado (fish)
1 tilapia or swai fillet (5-7 ounces)
4 leaves chopped epazote
1/2 fresh chopped tomato
2 ounces shredded Monterey jack
½ cup white wine
½ squeezed lime
5 small precooked chopped shrimp (2 ounces)
1 cup salsa de tomate (see above)
½ teaspoon fresh minced garlic
Salt and ground pepper or to taste
Preheat oven to 450 degrees Fahrenheit or maximum temperature. Slice the fish fillet thinly, from the center out. Spread the thinly sliced fillet on the pan and place all ingredients on the midpoint so there is room to enclose all ingredients later on. Add approximately one-quarter of the wine and tomato sauce to the ingredients, as well as salt and pepper to taste. Carefully wrap the fillet so the stuffing does not fall apart when serving. Pour the remaining tomato sauce and wine on the fish, and place it in the oven for 20 minutes. Serve with white rice, salad in lemon vinaigrette dressing, corn cream salad and garlic bread.
Amore oi Mari (12" Pizza)
Fresh-made pizza dough (found at a local grocer or mom-and-pop pizzeria)
2 tablespoons mascarpone
1/4 cup young pecorino romano, grated
1/2 cup baby arugula
1 tablespoon Queen Creek Meyer lemon olive oil
3 slices prosciutto di parma, sliced as thin as possible
Place a pizza stone in the top rack of an oven and preheat as high as the oven will go (typically 550 degrees). Heat the stone for an additional 15 minutes after the oven is preheated.
On a floured surface or cutting board, shape the dough into a 12- to 13-inch disc while leaving the outer rim (the crust) thicker than the center. Spread the mascarpone evenly onto the dough, followed by the pecorino. Using a pizza peel, transfer the pizza to the stone. Bake the pizza to the desired crust texture and coloring (dark and crispy or light and chewy). Typically, it will take more than 5 minutes but less than 10. Check often to insure you don't overcook your pizza.
Once baked, remove from the oven and add the sliced prosciutto to cover the pizza surface (note that the prosciutto should not be baked). In a medium bowl, toss the arugula with the olive oil and finish the pizza by spreading the arugula evenly on top.
2 pounds chuck roast, cooked and diced
3 medium white onions
2 pounds Hatch green chiles, roasted, peeled and diced
2 cups beef broth
1 ripe tomato
Garlic powder and cilantro to taste
Sautée onions until soft. Mix in all other ingredients and simmer for 20 minutes.
The Steak Out
Bailey's Mud Pie
1 gallon chocolate ice cream
¼ cup strong coffee, cooled
1 can Reddi-wip whipped cream
½ cup Bailey’s Irish Cream
½ cup Kahlua
1 tablespoon vanilla
1 package Oreo cookies
1 stick butter
To make crust:
Crush Oreos in bowl. Melt butter. Pour butter over cookies and pat in 12x9 pan.
To make filling:
Thaw ice cream in refrigerator until soft. Add all other ingredients to ice cream and whisk until smooth. Refrigerate overnight. Before serving, top each slice with whipped cream, Hershey’s chocolate and a maraschino cherry.
Tom Yum Soup
3 chili peppers
2 tablespoons fish sauce
3 kaffir lime leaves
1 lemongrass stalk
2 tablespoons fresh lime juice
1/3 cup mushrooms
1 tablespoon chili sauce
2 cups water
1/3 pound chicken
Boil the water in a pot. Cut the chicken into small pieces and set aside. Cut lemongrass into 5- to 6-inch pieces. Using the back of a knife, pound the lemongrass to bruise it and release the flavor. Drop the lemongrass and kaffir leaves in the water and boil for 5 minutes. Add chicken, fish sauce, chili sauce, lime juice and chili pepper. Simmer 10-15 minutes. Before you serve, add the mushrooms to the bowl.
<< 1 | 2
>> Best Recipes 2012
>> Back to Dining Archive
>> Visit Dining Guide
Events CalendarEscape, experience and explore Arizona, one event at a time... [more]
External LinksFor more information about great places to visit in Arizona, view our list of links to external resources, from Native American arts to parks and national forests... [more]
LodgingNo matter where you travel in Arizona, you'll find lodging that ranges from rustic to ritzy, along with everything in between... [more]
Weekend GetawaysOur annual Weekend Getaways issue is on newsstands now... [more]