![]() It’s a recipe from Chuck Hughes when he had a show on the Food Network. When I glimpsed at beautiful, bright red hunks of tuna at Whole Foods the other day, tuna machaca flashed in my mind like a neon light. Hearty, but not heavy, this was another dish we could never remove from the menu or havoc would ensue. The menu also featured a chunk of grilled tuna with a side of pasta and marinara sauce. It was a plate of heaven that I can taste. Razor-thin slices of lightly frozen raw tuna, so it would cut easily, topped with twig-like slices of onions, doused with high-quality olive oil and lime juice and sprinkled with salt, pepper and briny capers. We were almost famous for our tuna carpaccio which at least one person at every table ordered. And they would always cherry-pick the smaller tunas for some of our top-selling tuna dishes in the restaurant. David and our chef, Sabino, would generally take most of what they caught. Fresh Fish Delivered to Our DoorstepĪ few times each week, assorted fishermen would dock at our marina and summon us out to their panga filled with some of their best friends or family members and all kinds of freshly caught seafood that was maybe a few hours old. ![]() Robalo was the preferred fish in the winter, percebes revered during the Christmas holidays and, luckily, we had a constant supply of mahi-mahi and tuna all year long. ![]() However, the Black Angus steaks we shipped in twice a week from Houston had people clamoring for high-quality beef in a country that wasn’t known for it. Our resort restaurant, La Cala, was known for serving exquisite food, especially seafood. The ocean was the centerpiece of our restaurant and every room in the mansion on the hill had stunning views of Zihuatanejo Bay and the Pacific Ocean. Living in Zihuatanejo, Mexico, gave us access to the freshest seafood, which is one of the reasons we are seafood snobs.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |