Today was our last time at Ashley's host-brother's restaurant, La Popular. I love this restaurant's creative menu, funky art, and natural lighting. We were all craving seafood, so Hector brought out platters featuring nothing but marisco. There were just three of us this time—the perfect number of people for sharing each platter.
Camarones grandes con ajo frito
Prawns with Fried Garlic
~my favorite~
These shrimp were succulent and extremely flavorful. I made a shrimp roll by cutting up the shrimp and wrapping with avocado and tomato in a lettuce leaf.
Tacos de camarones con quesillo y cebolla + guacamole
Shrimp Tacos with Quesillo & Onions
Tacos in Oaxaca are rolled in burrito fashion. These were a little bland, but the salsa verde (below) gave them the perfect kick.
I was intrigued by the fluorescent green color and rather smooth texture of this salsa verde. I found out from Hector that the secret ingredient was olive oil (not traditional in salsa), and the other ingredients were serrano peppers, vinegar, lime juice, and salt.
Ceviche de pulpo con cenisa y gusano
Octopus ceviche with ashes (black) and worm powder (orange)
I primarily tasted lime in the 2 types of ceviche and didn't notice much of a difference between cenisa (vegetable ash) vs gusano. We ate the ceviche with toasted corn tortilla.
Toasted fresh corn tortillas—so much better than our fried tortilla chips in the states.
Tostada de Hiba
Crab Tostada
The shot glass was a mixture of tomato juice, Mexican soy sauce (salsa maggi), lime, salt, and pepper. I liked the salty-cooked tomato taste paired with the more acidic-spiciness of the crab mixture. The tostada was heavily laden with toppings, so I used a fresh, toastier tortilla to eat my crab mixture.
The crab mixture was fresh crab meat, avocado, raw onion and tomato, and lime juice.
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