On a beach near San Blas, Pedro Garcia grills whole fish pulled fresh from the sea.
WORDS AND PHOTOS BY CINDA CHAVICH
At Restaurant Mysis III, a rustic, open-air restaurant at the end of the road, Pedro Garcia has a smoky mangrove wood fire going and is busy seasoning a large butterflied snapper to lay across his make-shift grill. Basted with a spicy, garlicky butter flavoured with citrus and achiote paste, the Pescado Zarandeado is the local specialty, and comes to the table garnished with sliced onions, tomatoes and oranges, smoky and juicy and ready to wrap in tortillas with a splash of the local Salsa Huichol hot sauce.
It’s a fish feast that starts with his crispy fish chiccarones and platters of cool and spicy aguachile, a ceviche made with local prawns – perfect to have with an icy, long-necked Pacifico beer at a shady table by the beach.
PESCADO ZARANDEADO 101
TRY IT YOURSELF!
Pescado Zarandeado is a traditional fish dish from the Nayarit region, one that inspired the restaurant Zanaya in the Four Seasons Hotel in Mexico City — a perfect place to try it if you don't make it to Restaurant Mysis III on the beach in San Blas.
Or if you'd rather make it at home, here's a link to a recipe from Chef Rick Bayless!