Food-truck chef shares fish taco recipe

I tasted a delicious fish taco recently at a local food truck, Que Pinche Taco, and asked the owner, Octavio Miller, how he made them. He told me he only uses the freshest fish and delicately seasons the fillets. He also makes everything fresh to order. I’ve adapted his recipe for home use.

Read the complete recipe in the Miami Herald. For access, click the columns icon on the home page.

Linda’s Favorite finds at the Fancy Food Show

Ethiopian Simmer Sauce

see details below




Eat Your Vegetables
Suggested Retail Price $3.49 for 4.5oz bag

Danielle Fruit Chips
Suggested Retail Price $3.89/2 oz. bag

Rick’s Picks (pickles)
Suggested Retail Price $9.99 for 15 oz jar


New York Joe’s Onions
Suggested Retail Price $6.99 for 12 ounce jar

Safies Pickles – Banana Peppers
Suggested Retail Price $4.99 for 42 oz jar



Wild Planet Sustainable Seas
Suggested Retail Price $2.99 for 5 oz can

Gotta Cook Tonight
Moroccan Tagine Spice Package
877-UA-SPICE (827-7423)

Ethiopian Simmer Sauce
Suggested Retail Price $12.99 for 16oz bottle
Satisfy You Soul

Suggested retail price $6.99 for 9 oz package

Savannah Bee Company -honey pairing
Suggested Retail Price $12 for 12 oz jar

Wild Rata Honey
Suggested Retail Price $14.65 for 18oz. jar

Stonewall Kitchen Breakfast Chocolate Banana Jam
Suggested retail price $6.95 for 8.5oz jar.

Bissingers Campfire S’Mores
Suggested Retail Price $10.00 for 5-pice package

Noris Ledesma trip to Borneo and Mango Origin

Fairchild Tropical Garden Curator of Tropical Fruit, Noris Ledesma went to Borneo to research the origin of the mango. She describes her journey on my Food News and Views WLRN NPR show.  Listen to the podcast, click the on air tab.  Here is an excerpt from her blog. We arrive in an indigenous village and I immediately take note of the many pajang (Mangifera pajang) trees in the back yard of the traditional long house. In this long house about 20 families share the same roof. The village was almost empty. An old man covered with tattoos, his ear lobes elongated as was the custom of times past, spoke to me in his native tongue. The translator tells me that it’s the rice season, and the younger and able-bodied are busy with the harvest. I ask for the children and he explains that they go on Monday to school and come back home during the weekend. It is too far and just the little ones stay home.

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