Jul 30, 2010, 4:11 AM
Post #3 of 7
Maybe if it were wrapped first in hoja santa, then in hojas de plátano, and baked over a smoky fire?
Somewhere, I don't recall where, I had a fish filet in a sauce of acuyo. Or were they Huevos El Bajío, en salsa de acuyo?
Could have been the latter...
I now recall:
Years ago, a the Restaurante El Delfin, in the hotel Las Brisas (now the Garza Canela) in San Blas, Nayarit, we had a very good filete al cilantro. A discussion with the Chef Beatriz ? revealed that she made a bechamel (uh-oh: "white sauce"!), then added purees of local herbs.
So it is possible to blend French/Continental cooking technique with indigenous ingredients to make a very successful outcome.
Somewhere there is a description, if not a recipe for fish in pulque.
And, what of those fish baked in hojas de maíz? We see fire roasted fish sold near the Pátzcuaro mercado (I definitely wouldn't buy one.) and while at Santiago Tianguisteco, EdoMex, we saw fish wrapped in hojas de plátano, but they were painted with chile purees. (if I recall correctly.)