Less Sugar / Less Salt / Can It Be ???
Yesterday I treated Pablo to lunch at a regionally popular restaurant featuring authentic Oaxaquenan food. Any place that lists chapulines is authentic. Cafe de La Olla and eggs oaxaca style. Wh...
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Pescado Tatemado
Fashion a bunch of rocks into as flat a bed as you can.
Have tomato and onion ready and a stack of tortillas.
Burn enough hardwood to get the rocks blazing hot.
Lay entire uncut fish atop the rocks and remaining charcoal and then flip to other side when the cooked side is soft.
Remove fish from fire and lay on a banana plant leaf. Brush off coals.
Hold the tortilla with one hand and pinch off flesh but leave the skeleton intact.
Consume the tortilla and fish.
Then one at a time take a bite of tomato and then onion.
This "receta" is said to be "Pre Columbian" Fish tastes different when cooked intact. Anything under the skeleton is left alone but with huge fish the cheeks is reported to be outrageously delicious.
Fashion a bunch of rocks into as flat a bed as you can.
Have tomato and onion ready and a stack of tortillas.
Burn enough hardwood to get the rocks blazing hot.
Lay entire uncut fish atop the rocks and remaining charcoal and then flip to other side when the cooked side is soft.
Remove fish from fire and lay on a banana plant leaf. Brush off coals.
Hold the tortilla with one hand and pinch off flesh but leave the skeleton intact.
Consume the tortilla and fish.
Then one at a time take a bite of tomato and then onion.
This "receta" is said to be "Pre Columbian" Fish tastes different when cooked intact. Anything under the skeleton is left alone but with huge fish the cheeks is reported to be outrageously delicious.
