“Pescado a la talla Contramar” …. a la Heldt Pineda!

This Saturday Susi tried a recipe from her favorite restaurant in Mexico City – Contratmar!

We used a local fish called “cabrija”. The original recipe was changed from red chiles sauce to a “adobe” sauce. The green sauce was an almost identical copy of the Contramar’s parsil sauce!

Lecker, lecker, lecker ….

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