El Zarandeado pays off
A gray snapper is split down the middle so perfectly and precisely that, after the spine is removed, the fish lies flat, flatter than any flounder. It’s arranged skin-side down with nothing but white flesh exposed, then covered in onions and a creamy, mustardy chile sauce before it’s baked into something you’ve never seen or tasted before.
Supper with Santa at The Shark Reef Café
Tasty Wednesdays: Sweet and Spicy Pecans at Los Poblanos Historic Inn & Organic FarmMore Recommented Events ››