It has been a really hot week. As a restaurant operator, we always prefer sunny day than rainy day. So, there’s no complaint from our side and we love the sunny blue sky. After all, it’s the weather in Mexico everyday, isn’t it?
One thing I had paid ultra attention when building Verde MAR was – MAKE SURE THERE ARE ENOUGH AIR CONDITIONERS (both dining hall and kitchen)!!! I can’t stress how important it is! I learnt it in the hard way from our Mr. Taco Truck Central shop – only after we rented the location, we found out that there wasn’t enough wall space to hang more air-conditioner condensers! This meant we could not add any air-conditioners! OMG! So all summers, I was having a hard battle with the hot air. And it wasn’t fun 🙁 My adivce is: If you don’t have enough air-conditioners in the dining hall, surely you will lose a lot of business in the summer. If you don’t have enough air-conditioners in the kitchen, you will have the hardest time to find anybody to work!
I’m happy to say that this year, finally I do not have to fight with any hot air. Both the dinning hall and the kitchen are nice and cool!
Enough restauranteur tip – let’s take a look what we have eaten today to cool down the heat! 😀
Aguachile – same as ceviche, is a refreshing cold appetizer that will increase your appetite during a hot summer day. While our ceviche is prepared non-spicy, Aguachile is spicy. (Most of the dishes at Verde MAR are prepared non-spicy, if you like hot, you can add our home-made salsa to raise the heat level. There are only 4 dishes that are spicy at Verde MAR, Aguachile is one of them.)
Similar to Ceviche, our Aguachile is made of sushi-grade Snapper or Shrimp, submerged in our salsa seasoned with chili peppers, lime juice, sliced onion, salt and pepper. Cucumber is added together with the snapper/shrimp. I particularly like the combination of chili peppers and lime juice where lime juice has balanced out the spiciness of the chili peppers.
While Ceviche is much more common and comes with a seemingly endless number of variation in countries such as Peru, Ecuador, Colombia etc., Aguachile comes from the Northwest region of Mexico – in the states of Sinaloa and Nayarit (Nayarit is where our Chef Eligio was born!) in Pacific coast.
Here, I would also like to mention a common question raised by our customers: Why the color and the texture of the raw fish/shrimp is not the same as the Japanese sashimi? There comes with the science of raw fish/shrimp and the marinades: the fresh lime juice when adds to the raw fish/shrimp, the citric acid slowly causes the flesh’s proteins to denature, in very much the same way that heating will. Therefore, you will find the raw fish/shrimp after sitting in the marinade, will have an opaque appearance and firmed texture of cooked fish. This dish is best to be eaten when it is prepared within 10 minutes, while it is semi-opaque.
So what did you have lunch today?