TRADITIONAL SAN JOSÉ DEL CABO DISH : FISH TACOS
Being a destination surrounded by a mountainous desert and located between the Sea of Cortez and the Pacific Ocean, the gastronomy of Los Cabos focuses on dishes made from fish, mollusks, crustaceans, and other species that perhaps you never thought you could eat. like the manta ray. Among the typical dishes of Los Cabos, you will find fish, shrimp, and octopus tacos; golden crab, smoked marlin toast, clam prepared in its shell or tatemada, and combinations such as machaca de Pescado (fish)and manta rays, stuffed crab, and abalone or squid chilorio. As regards drinks, the clamato (juice of tomato and seasoned clam), pitahaya water, date liqueur, and Damiana liqueur (made with the wild plant of the same name) of ancestral origin, it is produced by the Guaycura indigenous people for their ceremonies. On this occasion, we are going to prepare some traditional Tacos with Baja California style fish and these are the Ingredients:
1/2 Cup of Maggi Sauce
2 Garlic Cloves finely chopped
6 White fish filets cut into strips (120 g each)
1 1/2 Cups of Flour for hot cakes
1 1/4 Cups of mineral water
2 teaspoons of salt with garlic powder
1 1/2 teaspoons ground black pepper
2 Pieces of Serrano Chile finely chopped
1/2 Cup of wheat flour passed through a strainer
Corn oil for frying
1/2 Cup of Mayonnaise
1/4 Cup of Ketchup
1 Lemon (its juice)
1 teaspoon of salt with onion powder
5 Sprigs of Fresh Cilantro disinfected and finely chopped
12 corn or flour tortillas if you prefer hot
1 1/2 Cups of purple Cabbage disinfected and fileted
1 tomato without seeds and cut into cubes
Mix the Maggi Sauce, garlic, and fish filet strips, cover with plastic wrap and refrigerate for 20 minutes. For the batter, mix the hot cake flour, the egg, the mineral water, and the salt with garlic, the pepper, and the chili peppers until fully integrated.
Pass the fish strips through wheat flour and cover them with the batter; Fry them in hot oil until lightly browned and place them on absorbent paper to remove excess fat.
For the dip, mix the mayonnaise, ketchup, lemon juice, and salt with onion and coriander. Shape the tacos by filling the tortillas with fish strips, cabbage, and tomato; Accompany with the dip and serve. I’m going to add good guacamole on the side, a cold clamato, and enjoy!!! Enjoy your meal.
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I want to thank Fabiola Ruiz Bedolla, our interpreter de Lengua de Señas Mexicana and its entire team of collaborators, as well as a very special thanks to Mercedes Obregón, director of the Pedagogical Institute for Language Problems, IPPLIAP. Thank you for joining this project and all of you for making it possible!
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