I grew up with a Puerto Rican mom who firmly believed that all meat should be marinated before cooking. At least for a few hours, preferably overnight, and sometimes even longer. It produced dishes that were always richly flavorful with juicy, well-seasoned meat. This went for everything from simple chicken breasts to more elaborate large cuts like pork shoulder. Even delicate cuts of fish or shrimp spent a few minutes soaking in something delicious.
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August 15, 2016
Spicy Fish Tacos with Chili Lime Mayo
The first time I tried fish tacos was on my honeymoon in Vieques, Puerto Rico. Vieques is a small, mostly virgin and unsettled island located about a 2-hour ferry ride (or 15-minute flight) away from the main island. We spent two weeks of our honeymoon there, eating picnics on the stunning empty beaches and enjoying dinner at a few of the small casual restaurants located in the tiny main part of town.
The menus were simple, but the food was always wonderful, and my favorite thing were the fish tacos. Fried pieces of local fish served with a cumin-spiked mayonnaise, diced cabbage and a big shower of lime. Just a few ingredients, but it was the spices and quality of fish that made it all so incredibly good. After the fourth or fifth time ordering them, my husband asked if perhaps wanted to try something else.
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The menus were simple, but the food was always wonderful, and my favorite thing were the fish tacos. Fried pieces of local fish served with a cumin-spiked mayonnaise, diced cabbage and a big shower of lime. Just a few ingredients, but it was the spices and quality of fish that made it all so incredibly good. After the fourth or fifth time ordering them, my husband asked if perhaps wanted to try something else.
August 11, 2016
Hotels I've Loved: The Garland, Los Angeles
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