Latest news with #Yucatecan
West Australian
04-06-2025
- General
- West Australian
Luz Maria Barrera Agaton: Police probe foul play in drowning of bodybuilder beauty queen in Mexico
Foul play is being investigated in the drowning of a bodybuilder beauty queen while on holiday. Luz Maria Barrera Agaton had been talking with family and friends at a hotel pool in Mexico when most of them went to bed just after midnight on Sunday. Luz was eventually left alone in the pool at the Coco Resort & Villas Hotel in Motul, near Cancun. When she did not make it back to her room, family and friends went searching — finding her lifeless body at the bottom of the pool. Police are now investigating possible links to the 36-year-old's death and a threatening banners hung outside the gym she owned and ran in Merida just two weeks earlier. Luz destroyed the signs. In 2017, while dating ex-state prosecutor Chiri Roberto, she and her partner were threatened by thugs. And in 2023, her gym was the scene of a tragic death when a barbell fell on top of a young man, allegedly because of a trainer's carelessness. Luz, who was the vice president of the Yucatecan Association of Bodybuilding and Fitness, was crowned fitness champion at the 2017 Mister Mexico bodybuilding contest. She also won the female bikini category at the Mr Olympia Amateur competition in Spain. Yucatecan president Evangelina Cim Mezquita paid tribute to Luz in a Facebook post. 'Sometimes it's impossible to understand why certain things happen,' she said. 'We will miss you. Your boundless joy, your simple manner. 'May God comfort your entire family.'
Perth Now
04-06-2025
- General
- Perth Now
Cops probe foul play in shock drowning of beauty queen
Foul play is being investigated in the drowning of a bodybuilder beauty queen while on holiday. Luz Maria Barrera Agaton had been talking with family and friends at a hotel pool in Mexico when most of them went to bed just after midnight on Sunday. Luz was eventually left alone in the pool at the Coco Resort & Villas Hotel in Motul, near Cancun. When she did not make it back to her room, family and friends went searching — finding her lifeless body at the bottom of the pool. Police are now investigating possible links to the 36-year-old's death and a threatening banners hung outside the gym she owned and ran in Merida just two weeks earlier. Luz destroyed the signs. In 2017, while dating ex-state prosecutor Chiri Roberto, she and her partner were threatened by thugs. Luz Maria Barrera Agaton was a successful bodybuilder. Credit: Supplied And in 2023, her gym was the scene of a tragic death when a barbell fell on top of a young man, allegedly because of a trainer's carelessness. Luz, who was the vice president of the Yucatecan Association of Bodybuilding and Fitness, was crowned fitness champion at the 2017 Mister Mexico bodybuilding contest. She also won the female bikini category at the Mr Olympia Amateur competition in Spain. Yucatecan president Evangelina Cim Mezquita paid tribute to Luz in a Facebook post. 'Sometimes it's impossible to understand why certain things happen,' she said. 'We will miss you. Your boundless joy, your simple manner. 'May God comfort your entire family.'
Epoch Times
19-05-2025
- General
- Epoch Times
This ‘So Delicious' Chicken Soup Will Instantly Transport You to Mexico
By Marissa Gencarelli The Yucatán Peninsula is a magical region in Southeast Mexico that's rich in Mayan history and surrounded by beautiful waterfronts and jungles. In the towns, you will find colonial haciendas that are often lined with citrus trees and a very particular one called lima agria. From the outside, it resembles a large lime, though when you try it, it tastes more like a very sweet key lime. This citrus fruit is used in marinades, ceviches, aguas frescas, salsas, and, of course, this classic sopa de lima. The traditional way to make it is with ocellated turkey (a tropical relative of the typical turkey that can only be found in this region), though I prefer using chicken thighs, which gives the soup a rich flavor and has the added bonus of cooking up much faster. Why you'll love it This soup is full of bold flavors. Yet it manages to still feel light and can easily be served on any warm day. So much crunch! The tortilla strips are easy to make and give it the perfect texture. The leftovers are also great as a snack or salad topper. Key ingredients in Sopa de Lima Skin-on chicken thighs: Cook them in low-sodium chicken stock to make an even more flavorful stock in less time. Tomatoes: Blackening and peeling Roma tomatoes gives them another layer of flavor while removing any unpleasant texture you get with the skin of the tomato. Garlic: Pan-roasting garlic with the peel on helps protect it from getting bitter and lets it develop sweetness and smokiness. Peel and chop after blackened. Citrus juices: Mixing mandarin orange and lime juices creates a well-balanced combination that mimics the one from a lima agria found in the Yucatán Peninsula. Tortilla strips: Slice into strips and fry until crunchy. As you eat, add a few at a time to create the ultimate crunch. Save extras for snacking or as salad toppers. Related Stories 6/10/2023 4/14/2023 Sumac: While it is not a traditional ingredient, I find that its addition brightens and gives the soup a slight tartness that you find in the Yucatan. Helpful Swaps It is hard to replicate the exact flavor profile of lima agria from the Yucatan Peninsula. I find that a combination of lime and mandarin orange juice works great. You can also try using other citruses such as lime and grapefruit or even orange juice. You are looking for some acid that is slightly balanced with sweetness. Storage and make-ahead tips The broth can be made one day ahead, strained, and refrigerated in an airtight container. Place shredded chicken in an airtight container and refrigerate. The fried tortilla strips can be made up to one day ahead and stored in an airtight container at room temperature. The optional Yucatecan salsa can be made two days before and stored in a glass container in the refrigerator. Leftover soup can be refrigerated in an airtight container for up to four days or frozen for up to three months. Leftover fried tortilla strips can be stored at room temperature in an airtight container for up to four days. And the optional Yucatecan salsa will last seven days under refrigeration. Sopa de Lima Serves 4 For the soup: 1 medium white onion, divided 2 (32-ounce) cartons low-sodium chicken broth (8 cups) 1 1/2 pounds skin-on, bone-in chicken thighs 9 cloves garlic, unpeeled, divided 4 LEFT 2 teaspoons kosher salt, plus more as needed 15 whole black peppercorns 2 dried bay leaves 2 whole cloves 1/2 teaspoon dried oregano, preferably Mexican 1 pound Roma tomatoes 2 tablespoons vegetable oil 1 medium green bell pepper, diced 1/2 teaspoon ground sumac 2 tablespoons regular or mandarin orange juice 2 tablespoons freshly squeezed lime juice (from 1 medium lime) For the tortilla strips and serving: 2 cups vegetable oil 8 yellow or white corn tortillas, cut into 1/2-inch strips Thinly sliced lime wheels For the Yucatecan salsa (optional): 1/4 medium red onion, thinly sliced (about 3/4 cup) 1/4 medium white onion, thinly sliced (about 3/4 cup) 1 teaspoon kosher salt 1 habanero pepper, seeded and thinly sliced 2 tablespoons regular or mandarin orange juice 2 tablespoons freshly squeezed lime juice (from 1 medium lime) 1 tablespoon distilled white vinegar 1 small pinch dried oregano, preferably Mexican Make the soup: 1. Halve 1 medium white onion (do not peel). Place one onion half (reserve the remaining for the final soup), two (32-ounce) cartons low-sodium chicken broth, 1 1/2 pounds bone-in chicken thighs, 5 of the unpeeled garlic cloves, 2 teaspoons kosher salt, 15 whole black peppercorns, two dried bay leaves, two whole cloves, and 1/2 teaspoon dried oregano in a large pot or Dutch oven. 2. Bring to a simmer over medium-high heat. Simmer until the chicken is cooked through, about 30 minutes. (This is a good time to fry the tortilla strips and make the salsa.) 3. Transfer the chicken to a plate. When cool enough to handle, remove and discard the skin and bones. Shred the meat. Pour the broth through a strainer set over a large heatproof bowl. Discard the contents of the strainer. Reserve the pot. 4. Heat a large cast-iron skillet over medium-high heat. Add 1 pound roma tomatoes and remaining 4 unpeeled garlic cloves and cook, turning occasionally, until charred all over, 4 to 5 minutes total. Transfer to a cutting board. 5. Peel and finely chop the reserved onion half. Once cool enough to handle, peel the tomatoes as best you can and garlic and discard the skins. Finely chop the garlic and tomatoes. 6. Heat 2 tablespoons vegetable oil in the reserved pot over medium heat. Add the finely chopped white onion and cook until translucent, about 4 minutes. Stir in the tomatoes, garlic, and 1 diced medium green bell pepper. Cook until the pepper is tender, about 10 minutes. 7. Stir in the chicken, broth, and 1/2 teaspoon ground sumac. Return to a simmer, then simmer for 5 minutes to let the flavors meld. Stir in 2 tablespoons orange juice and 2 tablespoons lime juice. Taste and season with kosher salt as needed. 8. To serve, top the soup with the tortilla strips, lime wheels, and salsa if using. Fry the tortilla strips: 1. Heat 2 cups vegetable oil in a large saucepan over medium-high heat until 365 degrees F. Working in three batches, add the tortilla strips and fry, stirring occasionally, until crisp and golden brown, 2 to 3 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate. Make the Yucatecan salsa (optional): 1. Toss 1/4 thinly sliced medium red onion, 1/4 thinly sliced medium white onion, and 1 teaspoon kosher salt together in a medium bowl. Let sit for 5 minutes. 2. Stir in 1 thinly sliced habanero pepper, 2 tablespoons orange juice, 2 tablespoons lime juice, 1 tablespoon distilled white vinegar, and a small pinch dried oregano. Marissa Gencarelli is a contributor to a nationally known blog for people who love food and home cooking. Submit any comments or questions to Copyright 2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC. Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Los Angeles Times
13-02-2025
- Entertainment
- Los Angeles Times
LA Cocina de Gloria Molina sparks a cultural and culinary revolution
Sara P. Mijares grew up watching her mother make dishes like Cochinita Pibil, a slow-cooked pork dish with red achiote that originated in Yucatán. Unsure on how to make it, she stayed away from from the recipe until taking classes at LA Cocina de Gloria Molina. It was at that teaching kitchen in downtown L.A. where she met gourmet street food chefs Alex and Elvia Garcia of Evil Cooks — instructors and specialists in making recado negro, a mixture of chiles, onion, garlic, spices, tortillas and cacao that the class charred until it was black, then ground into a paste. 'I was always a little hesitant to try the black one,' said Mijares, referring to recado negro. 'I didn't quite understand it and that's one of the reasons I came today, to understand what went into it and unlock a little bit of the mystery.' So how was the recado negro mixed with pulled pork and served on a warm corn tortilla made fresh on LA Cocina's comal? 'It's quite special and delicious,' she said. 'I'm really glad I pushed out of my Yucatecan comfort zone to try it.' That's what LA Cocina is about. The 2,500-square-foot space, cultural center and recipe room is part of La Plaza de Cultura y Artes and named after the late political powerhouse instrumental in creating La Plaza, Gloria Molina. The community hub hosts local chefs, authors and community members for cooking classes, tastings and talks that celebrate the history and culture of Mexican and Mexican American cuisine. Local celebrity chefs like Danielle Duran Zecca of Amiga Amore and 'The Chori-man' Humberto Raygoza have taught classes. Events vary from a historical exploration of Afro-Latin cuisine presented by the Afro-Latino Education and Arts Collective and include cooking classes on making 'flower' tortillas with different varieties of corn and pressed flowers. 'One of the key components, alongside learning how to cook, and what makes a difference, is that we provide cultural notes in everything we do,' said Ximena Martin, La Plaza director of Programs and Culinary Arts. 'We make sure all our classes are presented by the community for the community.' Educating the public about Mexican and Mexican American authors, chefs and culinary history is only part of LA Cocina's mission in addition to preparing the next generation of chefs. The Culinary Youth Training Program is free to high school students and young adults ages 16 to 24. During a recent class, chef Wendy Centeno cut a red onion in half, then thinly sliced it for a cauliflower ceviche she was teaching a group to make. 'Have you been to a taquero and you get a really big piece of onion?' she asked. 'Who wants to eat that?' Students, who apply to be part of the bilingual program, learn everything from basic knife skills to poaching an egg to deboning a chicken. They come from Los Angeles and most of them know they want to cook but they don't know where to start, Centeno said. Jonathan Tirado, 19, likes to make sourdough bread and create dishes from whatever he has on hand at his Boyle Heights home. He thinks he might want to be a chef, which makes his mother happy that he's enrolled in the program that could lead to a career. 'My mom is probably going to disapprove of this, the cauliflower, but I'm going to have her try it anyway,' Tirado said. Centeno introduces culturally relevant dishes that may or may not be how students and their families are used to seeing them made. At the end of the course, students work with the Institute of Culinary Education. They write a resume and get invited to a networking event with local chefs, business owners and cooking schools to get career advice about the food industry and landing a job. The first time she saw one of her former students working at Porto's Bakery, Centeno said, she wanted to cry. 'Seeing them out there in the wild, we know we're doing something right,' the chef said. 'It's awesome.' LA Cocina, across the street from La Plaza in La Plaza Village, had its second anniversary in April by replacing the gift shop with Raíces Culinarias: A Recipe Reading Room. The space is filled with Mexican cookbooks donated by the family of the late journalist and author Barbara Hansen, the celebrated L.A. Times food writer who left her job at The Times in 2006 but continued writing articles for the paper through 2017. The cookbook collection inspired an exhibit curated by local food historian, podcaster and ArtBites founder Maite Gomez-Rejón about Mexican cookbook author Josefina Velázquez de León (1899-1968). De León was the first woman in Mexico to open a cooking school and offer correspondence courses to help women become part of the Mexican economy. 'Josefina was an amazing entrepreneur of her time,' Martin said. 'She started collecting recipes from local women and regional women and started her own publishing house.' The programs at LA Cocina offer the community much more than simply learning how to cook. For Centeno, it's the self-assuredness of the students that makes her especially proud. 'The most important thing we teach here is for them to have confidence,' she said. 'I want them to be able to walk into a kitchen and feel like, 'Yes, I know how to do whatever the chef wants me to do.''
