A Summer Taco Necessity: Tacos Zarandeados скачать в хорошем качестве

A Summer Taco Necessity: Tacos Zarandeados

At Tino’s, one of the famous fish zarandeado places near Puerto Vallarta, they split the fish in half from head to tail, richly marinate the two sides, then flip them in a hinged basket over a smoldering wood fire until charred in spots, aromatic and succulent. Because that kind of filleting requires a very sharp knife, a fair amount of practice and a lot of confidence, I’ve written this recipe for a simpler zarandeado fish taco made with fillets. The strong Asian influence along Mexico’s west coast surfaces in what most researchers consider the original marinade created in Nayarit on the island of Mexcaltitán: soy, garlic, lime, salt, pepper and, for some reason, achiote, the emblematic spice of far-off Yucatan. For most cooks nowadays, that recipe has evolved into something quite different, one that’s based on the richness of mayonnaise (sometimes with a spoonful of mustard) mixed with the local hot Huichol hot sauce. Often, no soy remains, or achiote for that matter. But garlic always plays big in pescado zarandeado. The marinade I offer here is, I believe, a very satisfying nod in both directions: the luxurious texture of mayonnaise, the umami deliciousness of soy, the complex spiciness of Huichol hot sauce, and the pure pleasure of roasted garlic. If you love to gild marinade recipes, feel free to add a little Mexican oregano and paprika. Fish zarandeado is always cooked in a hinged basket for easy flipping (which the Spanish name of the dish implies). Those baskets are easily available online (even well-stocked grocery stores carry them). Lacking one, simply grill the fish on well-oiled grill grates. Here's the recipe: https://www.rickbayless.com/recipe/za...