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Program #143
Guest: Jack Reyes

FISH VERA CRUZ

1 4oz. Fish Filet (a 4 oz. Tilapia is preferred)
1 whole Jalapeno pepper sliced (this ingredient is optional)
1/2 tomato diced
Onions (white are best)
Cilantro to taste
100% Vegetable Oil or Virgin Olive Oil
1-2 oz. Water

Place the oil in cooking pan (enough to cover bottom of pan) bring to medium heat. Add diced tomatoes. Seasonings are to be added next: salt, garlic and pepper to taste. Add approximately 1/2 cup of water. Let ingredients cook for a few minutes. Add the tilapia fish (if you use another type of fish be sure it is fileted). Add the Cilantro (a Spanish herb) to taste. Continue cooking for just a few minutes, being careful not to overcook.

*This dish is delicious served with either Spanish Rice or White Rice. Most people enjoy the Spanish Rice due to the flavor.

This is a favorite dish of the Spanish population.

SHRIMP A LA MEXICANA

18 Small Shrimp
1 Whole Jalapeno Pepper Sliced
1/2 cup diced tomatoes
Onions (White Onions are best)
Cilantro to Taste
Water (1-2 oz)
Oil (either 100% vegetable oil or virgin olive oil)

Place oil in pan enough to cover bottom of pan. Bring to medium heat. Add onions to the heated oil (white onions preferred). Add diced tomatoes to mixture. Add salt, black pepper and garlic to taste. Add sliced Jalapeno peppers (this is an optional item). Add approximately 1/2 cup of water. Let ingredients cook for a few minutes. Add the Shrimp (this will always be the last ingredient added). Let cook for just a few minutes being very careful not to overcook.

This dish is excellent served with rice (either Spanish Rice or White Rice) your preference. The rice is usually served to the side, but it is a dish that is good with ingredients served over rice. Spanish rice adds great flavor.

Camarones!

Joanne and Jack Reyes, Mr.Salsa himself.

The finished product.