At Beyond Wonderful I’m always especially gratified to get emails from overseas readers with their culinary questions and kitchen adventures. So when Jeff from Jerusalem—a former Marin resident—asked for my help locating the huevos Mexicana recipe served at the local Shoreline Coffee Shop in Mill Valley, I had to smile at how small the world truly is.

Jeff was missing the old haunt and shared his memories and favorite dishes. He had no idea that I held the Holy Grail—the huevos Mexicana recipe was just a click away—and there was more, much more. I explained to Jeff that I was a long-time regular at the Shoreline, and had sought owner Santi Ojeda’s guidance when developing Beyond Wonderful’s Mexican food section. “This is amazing!” Jeff wrote. “I thought that the wonders of Shoreline Coffee Shop would be lost forever to me!”

As the emails flew, Jeff related his fondness for Santi’s salsa verde (green sauce). Made from tomatillos and serrano chiles, this cooked, deeply flavored sauce is a staple in Mexican kitchens; uncooked it’s a popular table salsa.

We talked a lot about chiles and how Jeff used them in his cooking. I learned that jalapeños are not available in Jerusalem, so Jeff planted them in his rooftop garden for an endless supply

This got me wondering how easy it was for Jeff to gather the required ingredients for authentic Mexican food so far away. He explained that black beans and pinto beans are readily available in the local markets, but tortilla flour must be brought in from the US. His family in Texas keeps him well stocked with dried pastille and chipotle chiles.

I discovered that Jeff’s love and knowledge of Mexican food grew out of years of happy eating in his grandmother’s southwestern kitchen. Today, he regularly prepares her signature flat enchiladas for his family and friends in Israel.

When last heard from, Jeff had mastered my huevos Mexicana and was preparing to tackle salsa roja (red sauce) and salsa poblanos (fire-roasted pasilla sauce). Jeff sent a number of photos of his family dishes, and one of himself with his young daughter. As I looked at this beautiful child of a stranger, I marveled once again at the power of food to bring human beings together.

Get a complete listing of all the Beyond Wonderful Mexican recipes and how-to cooking techniques. All are printable for your convenience.

Spur-of the-moment weekend meals are a great way to catch up with old friends before facing the chaos of the coming week. So when two of my favorites called from Sonoma, I invited them for dinner on their way home to the city. I wanted super simple food packed with the flavors of the season and ready to go when they arrived. That way, I could join in the fun rather than being stuck fussing with the food.

Let’s face it, kitchens are like ovens with the summer heat, so I headed outdoors to the garden and prepared my trusty grill. Rooting through the freezer, I found a large bag of shrimp from Trader Joe’s that was perfect for my spicy, marinated Mexican shrimp. I reached for some gorgeous fresh produce on hand from the farmer’s market and a few pantry items, and dinner was on its way.

The marinade and dipping sauce is ridiculously simple. Start with a few chipotle chiles in adobo sauce (from a can), add tomato juice and blitz in a blender. Done. The heat is controlled by the ratio of chiles to juice. While I prefer two or three chiles, go ahead and blow out your eyeballs with the entire can if you want. But don’t say I didn’t warn you.

The sauce is intensely flavored so I pair the shrimp with an equally flavorful black bean and sweet corn salad with roasted peppers, tomatoes, onions, chiles and cilantro. A simple lime dressing provides plenty of zest. Temper it all with a pot of Basmati rice with colorful shards of orange carrot.

When my friends arrived at sunset, I guided them to the garden where the sizzling grill and crickets competed for attention. Soon the air was filled with happy conversation, laughter and the smacking sounds of lusty eaters. I slipped away to organize dessert; chilled, sweet watermelon—simple summer goodness. I cut the melon into bite-sized pieces, spritzed them with fresh lime juice, and piled the brilliant pink cubes into pretty, pretty long-stemmed glasses. A very cool ending to a perfect warm evening.

How to Buy, Store, and Clean Shrimp
Shrimp is extremely perishable and typically frozen at sea before fishermen transport their catches to the mainland. Local markets sell both frozen and thawed by size and number per pound. Commercial names may vary slightly, but the numbers are fairly standard.

Extra or super colossal 10 per pound
Colossal 12
Colossal 15
Extra jumbo 16–20
Jumbo 21–25
Extra large 26–30
Large 31–35
Medium large 36–40
Medium 41–50
Small 51–60
Extra small 61–70

Unless you’re buying it frozen, purchase shrimp on the day you plan to cook.

Storing and Thawing Shrimp
Keep frozen shrimp in the freezer until you’re ready to use it. To thaw, place the shrimp in a colander and run cold water over them just until no longer frozen. Never let them soak in water, or you’ll lose significant flavor. For safety and quality, never defrost the shrimp at room temperature or in a microwave.

If you purchased thawed shrimp at the market, place them in a bowl set over a larger bowl filled with ice before refrigerating. (Most refrigerators are not cold enough on their own to keep shrimp in peak condition.) Store for 24 hours or less.

Cleaning Shrimp
Larger shrimp have dark black “veins” (actually the shrimp’s digestive tract) on their backs that should be removed. The veins are gritty, and can ruin the eating experience with a dirty taste. Deveining is easy but time consuming. If you’re in a hurry, consider purchasing pre-deveined shrimp from your fish monger. If you’re cleaning them yourself, here’s how:

1. If the shrimp still has its head on, grasp firmly and snap it off. Pull back the legs and shell to remove them.

2. Slip off the tail, if desired. (You may leave this on for certain recipes.)

3. Use a small, sharp knife to make a shallow cut along the back edge of the shrimp, exposing the dark “vein.”

4. Scrape out the vein with the tip of your knife. This is most easily accomplished while holding the shrimp under fast-running water.

5. Pat the shrimp dry and proceed with your recipe or store as directed above.

Print out my recipes for your convenience.

Camarones a la Diabla

Sweet Corn and Black Bean Salad

Basmati Rice

When I was a little kid, fireworks bursting high in the star-filled night sky were the most thrilling part of Independence Day. Their brilliant, ever-exploding colors punctuated by deafening booms and the cheering crowd sent me soaring.

As an adult, I still thrill the fireworks, but my greatest joy comes from sharing traditions I’ve built with my family over the years. It all begins on the morning of the Fourth with our very own home-town parade, complete with floats, decorated cars, flag-waving kids, and a profusion of outrageous costumes. Personally, I’m attached to a funky old hat and a pair of sparkly, dangling red star earrings that pinch my ears and make me glad I only wear them once a year. After the last marchers pass by, we eagerly turn our attention to giant picnic baskets filled with homemade fried chicken and all the fixings—made the day before so that I can join in the fun.

With a large, hungry group like mine the key to a no-stress holiday meal is good planning and making as much as possible in advance. Chicken marinated in buttermilk is the traditional star of our Independence Day menu. Add to that an old fashioned picnic-style potato salad with hard-cooked eggs and tarragon, creamy slaw, fluffy, mile-high buttermilk biscuits and my favorite Guinness chocolate cake, and you have the perfect summer celebration meal. Everything is packed in plastic with ice for easy transporting.

Before you tell me that you can’t make fried chicken and would prefer to grab a tub of it at the local fast food place, know that as a novice cook, I could not fry it to save my life. It was dreadful stuff: greasy, overcooked—dark with the breading falling off. I finally got fed up and positively refused to do it ever again. But a few buckets of fast-food cluckers later, I did a little research and discovered that you could marinate the chicken for moistness, fry till golden and then finish it off in the oven. Amazing—what a difference. Now it’s one of my specialties. So give it a try and know the pleasures of this well-loved family favorite.

When we’ve licked the last of the picnic from our fingers and night begins to fall, I bundle up and grab the last standing celebrators and head to the Marin Headlands. There on a clear night one marvels at the beauty of the fog gently blowing through the Gate. Boom! The spectacular show begins as the fireworks soar and burst over San Francisco Bay. It reminds me of what a beautiful place we live in, and how fortunate I am to have great family and friends to share it. Oh, look at that brilliant red, white and blue beauty going off now. A reminder to be thankful for the freedom we often take for granted. Happy Fourth of July!

Get printable copies of my recipes and illustrated, step-by-step how-to’s for your convenience.

Southern Fried Chicken with Gravy

Potato Salad

Slaw

Buttermilk Biscuits

Chocolate Guinness Cupcakes with Chocolate-Cinnamon Frosting

Barbara Adams Blog also appears on the SFGate.

When the outside temperatures soar, I keep my refrigerator well-stocked with pitchers of freshly made Mexican agua frescas. These simple, fresh water drinks are made from fruits, flowers or grains and are the ultimate thirst-quenchers. Unlike American soda pops and commercially prepared drinks and juices, aguas are naturally-flavored and contain no additives, artificial flavors and colors or high fructose corn syrup. Best of all, they are quick to make and you control the sugar. And if that were not enough, they are super easy on the family budget.

I first discovered agua frescas on the street corners of Mexico at little carts that sell brilliantly colored fresh fruit salad in paper bowls and aguas made from ripe, juicy pineapples, strawberries, watermelons, cantaloupes, limes and other local seasonal fruits.

Here in California we are fortunate to have an abundance of produce that’s perfect for these drinks. The very best source for produce is usually your local farmers market or U-pick field—or harvesting in your home garden. If you end up with more than you can use, trade with your friends and family for greater variety and economy.

Traditionally, Mexican home cooks keep a pitcher or two of cool aguas ready for visitors and thirsty family members. Most don’t stress over the ingredients, using whatever they have on hand. How about watermelon and strawberries? Hmmm, what should I add to that aging cantaloupe half?

One of my favorite drinks is agua de horchata, a hugely popular rice water drink flavored with cinnamon and vanilla. It’s so good that it never lasts long at my house. This agua takes a little longer than the simpler fruit mixtures, because you must soak and soften the rice overnight. The next morning, pour it through a strainer, stir in the water and flavor with cinnamon and vanilla. After a few hours in the refrigerator, you’ll have an amazing low cost drink that has everyone coming back for seconds.

As you adventure into the exotic world of aguas, be sure to try agua de Jamaica (ha-MY-ka), made from dried hibiscus flowers. I was introduced to this tangy drink by our Beyond Wonderful International Home Chef, Mexico, Yolanda Resendiz. She whipped up a batch to cool off our team as we worked in a very hot kitchen. It was addictively good and I downed several tall glasses—then realized that hibiscus is a diuretic. Yolanda giggled and waited for me to return from the bathroom again, and again, so that we could finish cooking our latest recipe in development.

Know that as wonderful as agua frescas are, you must use ripe, flavorful peak-season fruits for good results. Never fall into the fantasy trap that something homemade will be delicious no matter what you put in it. Not so. Be vigilant when purchasing your produce, and don’t assume that just because you find something at the farmers market or the organic produce section of your market it will be good. If you don’t know how to select watermelons, cantaloupes or other fruits, ask you farm vendor or produce person for guidance.

Now get ready for a wonderful selection of Mexican agua frescas—some of the best summertime thirst quenchers around. Enjoy!

Agua de Sandia—Mexican Watermelon Water.
It’s hard to resist this brilliantly colored icy drink on a hot day. Bottoms up!

Agua de Melon—Mexican Cantaloupe Water
Who knew that this delicately fragrant, orange melon could tastes so good in a glass?

Agua de Fresa—Mexican Strawberry Water
Pure summer in a glass—ripe strawberries, a little sugar, water and ice—no chemicals, preservatives or flavor enhancers. More, please!

Limonada—Mexican Lime Drink
There is lemonade and there is limonada—a wonderful twist on an old favorite.

Agua de Horchata (or-CHAT-ah) Mexican Rice Water
Inspired by the Aztecs, this popular drink is made from rice and flavored with cinnamon and vanilla. Prepare to discover a new favorite.

Agua de Jamaica (ha-MY-ka)
Jamaica flowers (aka as hibiscus) flavor this exotic drink that is guaranteed to refresh you on a hot summer days.

Agua de Pina—Mexican Pineapple Water
Ripe, juicy pineapples are key for this popular agua. Try it once and expensive processed juices will be a thing of the past.

Get printable copies of these illustrated, step-by-step instructions for your convenience.
How-To Peel a Cantaloupe
How-To Prepare a Pineapple