Video: 2min 08sec. Here we have a Jicama. I don't the botanical name but it has something like pachydermus, you know like the elephant because of the tough skin. And that is exactly what the botanical name for the Jicama is.

Let's see how you handle that Jicama.  Lets take some of this fiberous skin off.  The thing is you should not use a peeler because it just exposes all that really really tough skin. Take this other tool and slice it so you have these kind of like thin strips.

Video (5min 19sec): American style tacos - shells, spicy beef, veggies - so easy and so good!

Tonight for dinner, I'm making American tacos. It's a comfort food. It's not very gourmet. But its delicious and I love them once in a while.

I don't buy those little taco seasoning packets. I make my own seasoning because it's so easy, it's much cheaper, and it tastes better.

So, to do this, what I want to add is about two teaspoons of dry minced onion to a little bowl. And then to this I'm going to add about one teaspoon of sea salt, and one teaspoon of chili powder.

Fast, easy and so refreshing a wonderful little dish that pairs well with so many entrees

Hi I am Maria, and I love to cook. And I making a really fast, delicious Pico De Gallo to serve with my grilled chicken quesadillas tonight.

So to get started, I have a lime. And I'm going to go ahead and juice the lime, one lime.  I've already diced into very fine dice, three red tomatoes and a half of a large purple onion. You can also use a white onion.

Coastal Cooking: Mazatlan Fish Dish video (5 min 24 sec) of preparation of Mexican Fish Dish, a Sonoran Mexico favorite.

This Seafood is ready to eat in about ten minutes!

The Chef Luis Campos at La Fuente Restaurant cooks Red Snapper in the style of Mazatlan.

We take 8 ounces of the red snapper.

We add garlic butter to the foil. Add fresh scallions. We also have diced tomato, cilantro, the white onion and three colors of bell pepper - for the color and the flavors.

Add some salt and pepper. Luis also adds juice the lemon