Ernesto Torres, the Executive Chef of El Mirador in Todos Santos, welcomes us into the restaurant
by opening the door of his kitchen to teach us how to prepare a South Californian recipe.
With only two months in Todos Santos, the chef was impressed by the peculiar landscape.
and unparalleled peninsula sunsets, as well as the variety of organic products available from the fertile soil of this Pueblo Mágico.
Its cuisine mixes Mediterranean and Mexican influences and incorporates produce,
always with his personal touch.
In 2019, El Mirador was nominated for the “Culinary Experience” category in
Todos Santos – Pescadero.
Fish Zarandeado from the bay
Recipe from the kitchen of: Raúl Cota Mora l La Paz
Servings: 6 people
Preparation time: 30 minutes
Cooking time: 30 minutes
1 snapper 2 ½ kg clean and fresh
– 1 cup mayonnaise
– ½ cup mustard
– 5 cloves garlic, finely chopped
– 2 white onions, sliced
– 1 bottle (180 ml) of huichol sauce
– 1 teaspoon shrimp consommé
– 1 stick butter
– Salt and pepper to taste
– Open (or cut the fish on the underside) in the form of a butterfly without removing the backbone and skin. For a zarandeado dish, the fish is often split in half from head to tail before it’s grilled over hot coals in a wood-fired oven. “The Zarandeado-style sea bass is our signature dish.
– Slightly stretch the “meat” of the fish with a knife, without breaking the skin.
– Marinate with salt, pepper and butter.
– Place between two grills, skin side down, and grill for about 10 minutes in the gentle embers of mesquite wood.
– Mix mayonnaise, mustard, huichol sauce, bouillon, pepper and salt..
– Spread the mixture over the fish.
– Continue roasting for another 10 minutes.
– It should be turned several times as desired, basting it with the sauce on the side of the meat avoid drying out.
– Serve with salsa and tortillas.
Note: Care must be taken in cooking and continual basting with the sauce to prevent the fish from drying out; this is to the cook’s taste and preference.
This recipe is a Paceño (Pacific) -style variation of the classic zarandeado Nayarit. A 500-year-old method for grilling fish, zarandeado originated in Nayarit, a Mexican state on the western coast with a reputation for rich, diverse cuisine. (The fish is typically cut in half from head to tail for a zarandeado dish before being grilled over hot coals in a wood-fired oven. Their specialty dish is sea bass grilled in the Zarandeado style in Nayarit.)
The recipe is from the book “Gastronomía de Los Zafiros” (Gastronomy of the The Sapphires) by Beatriz Eugenia Macias Gómez.