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Delicious recipes to try from the 2022 Food & Wine Classic in Aspen

Delicious recipes to try from the 2022 Food & Wine Classic in Aspen

Aguachile, literally translated, is ‘chili water’. Originating in Mexico’s Sonoran Sierras, where ranching was the local trade, the dish was made with machaca (dried beef silk) that was rehydrated in water that got its kick from small, round, potent wild Chiltepin chiles. According to chef Claudette Zepeda, “anything can be an aguachile if you include creative freedom.” For her colorful Strawberry Aguachile, Zepeda cooks strawberries in a double boiler to gently release their sweetness, creating a juice with vibrant color and flavor. When mixed with scallions, cucumber, anise-scented hoja santa and lemon juice, the juice makes the perfect tangy base for a strawberry and radish aguachile.