Jenny Martinez Celebrates National taco Day with Baja-Inspired Recipes on “Good Morning Americaâ€
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A party of authentic Mexican flavors took center stage on “Good Morning America†this week as cookbook author Jenny Martinez showcased her culinary expertise in honor of national Taco Day. Martinez, author of “My Mexican mesa, Y Listo!,†shared both a vibrant Baja-style battered shrimp taco recipe and a refreshing cucumber limeade, offering viewers accessible and appetizing options for home cooking.
Bringing “My Mexican Mesa†to a National Audience
Martinez’s appearance on “Good Morning America†highlighted the growing interest in authentic Mexican cuisine and the accessibility of creating flavorful dishes at home. her cookbook, “My Mexican Mesa, Y Listo!,†aims to bring “beautiful flavors, family style†to kitchens across the country. The author demonstrated a commitment to approachable recipes, perfect for both seasoned cooks and beginners.
Baja-style Battered Shrimp Tacos: A Recipe for Success
The featured shrimp tacos, known as Tacos de Camarón in Martinez’s cookbook, are a standout dish. The recipe, designed to serve 10, requires approximately 1 hour and 15 minutes of prep time and 30 minutes of cooking time. Key ingredients include 2 pounds of jumbo shrimp, seasoned with “Mesa Mia: Jenny’s Favorite Seasoning,†and a light, airy batter made with flour, mineral water, beer (Modelo or a light beer is recommended), and a blend of spices.
The complete ingredient list includes:
- 2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons Mesa Mia: Jenny’s favorite Seasoning
- 2 cups all-purpose flour
- 12.5-ounce bottle mineral water
- 12-ounce bottle beer
- 2 tablespoons chicken bouillon powder
- 2 tablespoons garlic powder
- 2 tablespoons freshly ground black pepper
- 2 tablespoons yellow mustard
- 4 cups shredded green cabbage
- 2 Roma tomatoes, diced
- 1 white onion, diced
- 1 bunch cilantro, chopped
- Juice of 2 fresh limes
- 4 cups canola oil (for frying)
- Twenty 6-inch corn tortillas, warmed
The tacos are finished with toppings like mayonnaise, Aguacate Chile (a creamy avocado sauce), sour cream, and lime wedges.
Cooling Down with Cucumber Limeade
Complementing the savory tacos, Martinez also presented a recipe for Pepine water with Limón and Chia, more commonly known as cucumber limeade. This refreshing beverage requires only 5 minutes of preparation and yields approximately one gallon. The recipe calls for granulated sugar, chopped cucumbers, lime juice, and chia seeds, blended with water for a light and hydrating drink.
Beyond Tacos: Beef Taquitos with Chipotle and Cheese
Martinez’s culinary demonstration didn’t stop at tacos. She later shared her recipe for beef taquitos with chipotle and cheese on “GMA3.†This dish, serving 6-8, features ground beef seasoned with adobo sauce and rolled in corn tortillas with Oaxaca cheese before being fried to a golden crisp. The taquitos are served with sour cream and Aguacate Chile for dipping.
The Aguacate Chile recipe, a versatile sauce featured in multiple dishes, combines avocados, serrano chiles, water, and chicken bouillon, blended until smooth.
Essential Kitchen Tools from “GMA†Kitchen Picks
“Good Morning America†also highlighted key kitchen tools used in Martinez’s recipes, including the Lodge 10.25 Inch Cast Iron Skillet and the Ninja Professional Blender 1000W, emphasizing the importance of quality equipment for achieving optimal results in the kitchen. .
Jenny Martinez’s appearance on “Good Morning America†served as a vibrant celebration of Mexican cuisine, offering viewers accessible recipes and inspiring them to explore the rich flavors of “My Mexican Mesa, Y Listo!†in thier own homes.
