The Flavor of Guadalajara Grill

Pescado en Adobo comes to Guadalajara Grill in July 2010

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If you were walking between the aisles at Puebla’s Los Sapos market, you might see women colorfully attired and laboring over a molcajete (yep, the same kind of stone dish we use for our Molcajete dishes), grinding the spices for Chile en Adobo with a mortar & pestle.

The market in Puebla is filled with everything you could possibly imagine, from fresh nopales and corn, to every kind of fresh or dried or smoked or ground chile that you can imagine.  You would even see large baskets full of dried grasshoppers that are lightly dusted, like most every snack food in Mexico, with a light red chile powder. They're aren't that bad, honestly!

And you would see other large baskets and bags filled to the brim with nuts, and dried fruits, cloves and other spices like cinnamon, not to mention all the fresh fruits and vegetables that converge from all over Mexico's heartland.  

Throughout the market are food stands, where small vendors set up shop to serve local dishes made from the very foods that surround you in the market.  One dish you might see in the market is now on our menu during the month of July at Guadalajara Grill in Tucson, Pescado en Adobo.

The smiling Mexican marketplace cook, in her bright and colorful clothing, would start out by taking adding her fresh ground Adobo spice mix to hot oil and pan frying it to meld the flavors, before adding a fillet of fresh Pacific or Gulf whitefish and searing on both sides while cooking in the delicious, tangy, slightly spicy Adobo sauce that has an almost smoky quality. 

Traditionally served with rice and fresh salad, this authentic Pueblan dish is light, fresh and satisfying.  Pull up a stool and join us!  Served every day after 4pm during the month of July, and weekends all day after 11:00am.

Here's the recipe:

Ingredients:

• 8 White Fish Fillets (we used Alaskan Halibut this time, which is not a fish that would be typically be used in Mexico...but we loved how it performed in Adobo sauce. Use the fish of your preference.)
• ¼ oz. Cumin
• ½ oz. Oregano
• Salt and Pepper to Taste
• 5 Chiles Anchos2 Guajillo Chiles
• Cloves
• 3 Tomatoes
• 2 Garlic Cloves
• 1 Cinammon Stick
• Oil 
• 1 Roll of White Bread
• Queso Fresco ( A Creamy, Soft, Mild Unaged  White Cheese)
• Margarine

Preparation:

• Clean Chiles / remove seeds &  soak 10 min
• Grind Cloves, Cinnamon, Pepper, Salt, Garlic,  Cumin, Oregano with Tomatoes, Chiles & Bread
• Fry all of the ground ingredients in hot oil, add  a little water but let marinade remain thick, then let stand
• Fry the Fish in Margarine for 5 Minutes on each side Until Fish is Cooked 
• Place the Fish on a Plate and Bathe with the  Marinade.
• Decorate with Queso Fresco

Accompany with White Rice and Salad. Serves 8.