Spicy street and peasant fare overlap the refined and complex dishes of affluent urban and resort dining. Yet amid all this diversity, there are constants. Mexican cooking methods are consistent from region to region. Many foods are wrapped in corn husks or banana leaves to provide a cozy steamer to concentrate essences. If traveling is not in your Cinco de Mayo plans, then take a tour of Mexico by exploring its cuisine.
Limes Heat the oil in a very large skillet and add the onions and garlic.
Saute until the onion is golden. Simmer for 15 minutes, uncovered, until the flavors are blended. Slide the fillets into the sauce and cover the skillet. Cook for 5 minutes. Scatter the breadcrumbs over the sauce.