Aguachile, in literal translation, is ‘chile water.’ The dish initially comes from the Sonoran Sierras in Mexico, the place ranching was the native commerce, and was made with machaca (dried beef floss) that was rehydrated in water that obtained its kick from tiny, spherical, potent wild Chiltepin chiles. Based on chef Claudette Zepeda, “something will be an aguachile in the event you take artistic freedom with it.” For her colourful Strawberry Aguachile, Zepeda cooks strawberries in a double boiler to softly launch their sweetness, making a juice with vibrant coloration and taste. When blended with scallions, cucumber, anise-scented hoja santa, and citrus juices, the juice creates the right, punchy base for a strawberry and radish aguachile.
