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Gabriela Cámara’s Recipe For Seafood And Chili Poblano Rice Seafood Recipes, Recipes, Seafood

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Table of Contents

  1. What is Pescado a la Talla?
  2. Where did Pescado a la Talla come from?
  3. What are the ingredients for Pescado a la Talla?
  4. How is Pescado a la Talla prepared?
  5. What are some tips for cooking Pescado a la Talla?

What is Pescado a la Talla?

Pescado a la Talla is a traditional Mexican dish that translates to "fish with a painted stripe." It is a whole fish that is butterflied and cooked over hot coals, then topped with a spicy sauce made from dried chili peppers, garlic, and lime juice. It is typically served with rice, beans, and tortillas.

Where did Pescado a la Talla come from?

Pescado a la Talla originated in the coastal state of Guerrero, Mexico. It was first created by fishermen who would cook the fish they caught over an open flame on the beach. The dish became popular among locals and eventually spread to other parts of Mexico and beyond.

What are the ingredients for Pescado a la Talla?

The ingredients for Pescado a la Talla include:

  • 1 whole fish (such as red snapper or sea bass)
  • 4 dried ancho chili peppers
  • 4 dried guajillo chili peppers
  • 4 cloves of garlic
  • 1/2 cup of fresh lime juice
  • 1/4 cup of olive oil
  • Salt and pepper to taste

How is Pescado a la Talla prepared?

To prepare Pescado a la Talla:

  1. Clean and butterfly the fish, removing the head and tail.
  2. Season the fish with salt and pepper.
  3. Grill the fish over hot coals until cooked through, about 10-15 minutes per side.
  4. While the fish is cooking, prepare the sauce. Remove the stems and seeds from the dried chili peppers and soak them in hot water for 10 minutes. Drain the peppers and blend them together with garlic, lime juice, and olive oil until smooth.
  5. Once the fish is cooked, remove it from the grill and place it on a serving platter. Pour the sauce over the fish, spreading it evenly so that it covers the entire surface.
  6. Serve with rice, beans, and tortillas.

What are some tips for cooking Pescado a la Talla?

Here are some tips to make the perfect Pescado a la Talla:

  • Use a fresh, whole fish that has been cleaned and scaled.
  • Butterfly the fish so that it cooks evenly.
  • Season the fish with salt and pepper before grilling.
  • Cook the fish over hot coals until it is cooked through but still moist and tender.
  • Make sure the sauce is well-blended and evenly spread over the fish.
  • Serve immediately for the best flavor and texture.

Conclusion

Pescado a la Talla is a classic Mexican dish that is perfect for seafood lovers. With its spicy sauce and tender, grilled fish, it is a dish that is sure to impress. By following these simple tips and using fresh, high-quality ingredients, you can create a delicious Pescado a la Talla that will transport your taste buds to the beaches of Guerrero.


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