Oct 21, 2009, 2:31 PM
Post #28 of 54
Tabarka is our luncheon destination tomorrow. You mentioned that they do the salmon stark a la newfangled, being cooked on the outside: raw on the inside. Not for me, thanks. Raw fish is raw fish, regardless of the chef's skills. So, since you have been there often, what would you recommend in their other dishes...the cooked-through variety? I love scallops. What style do they do? What other things?
It is the tuna that is served raw on the inside not the salmon. As far as I know they do not serve salmon or at least not when we have dined there. According to the chef on duty when we have been there, the fish and shellfish come from the Sea of Cortez and the fish we have seen served there has been limited to swordfish, grouper, monkfish, tuna and, perhaps, seabass. The selection probably changes with the catch delivered to the Mercado del Mar in Zapopan. They often feature scallops as well which they tend to slice into thin rounds and broil and often serve on a bed of greens.
The Monkfish served at Tabarka is outstanding as are their other fish selections. We share your concern for raw fish in Mexico and understand that tuna is a delicate fish requiring special care in storage and shipping before being served to the consumer but feel so comfortable with the kitchen staff at Tabarka that we will trust them to serve us rare tuna of excellent quality but , of course, we did not get to be in our 60s still breathing without making a few mistakes along the way.
This restaurant features excellent salads but I have a feeling that the salads change with what is available as one would expect. Their fig salad with candied almonds and bitter greens is outstanding if they featrure it while you are there.
The menu at Tabarka is a chalkboard menu subject to daily change so it´s hard to recommend what to order on any given day unless one is there. What is consistent is that they always serve fresh bread with aioli and the fish dishes come with some traditional Spanish sauces based on fennel, garlic or almonds.
I hope you enjoy this place which I have stated serves fish and shellfish in a style you would expect on the Spanish or French Mediterranean but I have no dog in this hunt beyond my desire to see a restaurant I thoroughly enjoy succeed.
Whatever. Let us know what you think. Dawg has been married for 38 years so there is no insult you can throw my way of which I have not already been the recipient.
(This post was edited by Hound Dog on Oct 21, 2009, 2:40 PM)