Pescados

The variety of fish that form a part of Mexican cuisine is enormous —dogfish, red snapper, tuna, rubia, grouper, jack fish, robalo, pompano, sole, snapperà— and the diversity of the exquisite dishes that can be prepared with them is just as immense. The number of edible species that can be found in the waters of Mexico is surprising, as are the possibilities that they offer. In this book, Chef Patricia Quintana shows us recipes that we can prepare, among them many delicacies like tuna ceviche in coconut milk, fish tacos a la pibil, Veracruz style fish, and red snapper tamales.