Ceviche in Spicy Red Sauce
"Cooking" with the acidity of lime juice is a delicious, low-calorie method of preparing fresh fish, and has been around since ancient times. This tomato-based version originated in Acapulco and is very popular along the Pacific Coast. Serve up this tasty starter in a pretty sundae glass or on soda crackers.
This ranch-style or norteño cooking of Northern Mexico is epitomized by its use of beans. Frijoles charros are traditionally cooked over open fire with chiles, herbs and meat. Around Monterrrey, a little beer is added for flavor to create a dish often referred to as borrachos or "drunken beans".
Chicken, Pork and Hominy Stew
Pozole is a hearty Mexican stew of pork, hominy and chiles served throughout the Pacific coastal states of Mexico, especially Guerrero, Michoacán and Jalisco. Depending on the region, different chiles are added, which affects the color and flavor of the dish. Here, we use GOYA® Guajillo Chiles, which contribute a rich, slightly smoky flavor as well as a beautiful brick red color.
Tropical Fruit Ice
Goya understands how important it is to enjoy dessert even when you’re watching calories. Goya’s Tropical Fruit Ices are low in calories and made with Goya Fruit Pulps, packed with delicious fruit flavors, like coconut, tamarind, papaya, mango, and as used here - guanábana (sour sop) and guayaba (guava).
Cold Fruit Drink
The perfect antidote to a hot day is this delightful mixture of fruit juice and water that spell refreshment. Aguas frescas are traditionally prepared in a large glass jug, and enjoyed over ice. With Goya's full line of 100% natural frozen fruits, you can enjoy your favorite drinks all year long! Disfrútalas!