escabeche<\/em> literally means to pickle, but it also describes preserved dishes including fish, which is cooked before it is pickled.<\/p>\nThe flavor of escabeche can vary based on the pickling technique, explained Luz Payan, a Chicago native whose family roots are from Axochiapan, Morelos, Mexico. \u201cEscabeche recipes differ from regions from Mexico, Spain, South America, or even the Caribbean islands. In Mexico, they can differ from state to state or even cities within a Mexican state.\u201d\u00a0<\/p>\n
But nothing is as good as Payan\u2019s family recipe. \u201cOur escabeche is pickled and spicy with some added flavors. It complements Mexican dishes, including tortas, tacos, and most grilled meats.\u201d The taste can be addictive, Payan said. \u201cSome people I know even add it to Flaming Hot Cheetos to give them that vinegar and spicy kick!\u201d<\/p>\n
Like pickling, fermenting is used in many countries. People worldwide drink fermented beverages like beer or kombucha, but <\/em>tepache<\/em> is a traditional Mexican probiotic drink with roots in Central and South America. It\u2019s typically made from pineapple rind, but can contain corn and fruits like apples, guavas, oranges, and pears.<\/p>\nHow pickling made its way across the globe<\/strong><\/h2>\nArchaeologists believe pickling has been around since 2400 BC, when Mesopotamians began soaking their food in brine to preserve them. Cucumbers were one of the foods soaked. The resulting pickle was popular because it was easy to transport, hardy, and tasty.\u00a0<\/p>\n
Pickling and pickles made their way around the world as sailors stocked the food item on their journeys. The high level of vitamin C pickles contain helped prevent scurvy.\u00a0<\/p>\n
Even as pickles grew in popularity, different regions developed their nuances. Dutch farmers and East Europeans popularized dill pickles in the US. In the Caribbean, escabeche PR is a favorite, said Lizette Watko, creator of the talk and cooking show, Lizette Invites You. \u201cSomething very popular in the Caribbean is green banana escabeche.\u201d In the side dish, guineos en escabeche<\/em>, green bananas are peeled, boiled, and then marinated with vinegar, onion, garlic, salt, peppercorn, and other flavors.<\/p>\n