In Mexican cuisine, “escabeche” most often refers to an appealing mix of pickled vegetables. Used as a topping, it adds big-time pizzazz to everything from grilled fish to tacos to tostadas. Even ...

Instead of the typical fried fish, this version of escabeche showcases grilled kingfish, a rich and oily type of mackerel, bathed in an acidic pepper-and-onion marinade. Arguably San Juan's most ...

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I love cooking meals that keep on giving. Like today’s braised beef tacos that combine three recipes with enough leftovers for other dishes. First, you’ll make an adobo — a red chile sauce or dressing ...

Bricia Lopez shares a recipe for carrot and jalapeño escabeche that she developed with her partner T.J. Steele. The pickled vegetables add brightness, acidity, crunch and a little heat to tacos, ...

My whole life, the smoky, vinegar-laced scent of pickled jalapeños — and their little-known origin story — has been lingering under my nose. I grew up with immigrant parents in California, and at any ...

Crispy fried chicken tops 2019 F&W Best New Chef Caroline Glover's salad made with bitter greens tossed with cilantro dressing and escabeche, or pickled vegetables. The longer the vegetables sit in ...

Chickpeas and plantains get a piquant punch with a vinegar-rich escabeche. By Ligaya Mishan Picture an experiment: You are handed a clear, odorless liquid of mysterious flavor and asked to drink.