‘Each Mexican who comes right here tells me, you took me to Mexico’: chef Cosme Aguilar

“Howdy, how are you, my identify is Cosme Aguilar, chef at Quique Crudo and Casa Enrique. At present I current right here the Aguachile Callo de Hacha, which is a dish that certainly one of my favorites and I do not assume anybody makes it anymore I do know Quique Crudo and I would such as you to strive it.

“We have now to make Aguachile with Magi sauce, Valentina, Worcestershire sauce which is Westchester and soy sauce, we additionally use garlic, we’ve got to prepare dinner it on comal, clamato, chitepín and provides it slightly extra taste and spice for him, the Chile de Arbol to be extra spicy.

“This sauce is used so much for black aguachiles in Mexico, you can also make it with fish, with shrimp, many issues, even with beef. I imply it may be ceviche with that sauce, it’s extremely tasty.

“Your knife all the time must be very sharp to chop these scallops.

“Let’s not pay money for the scallop or the stay scallop, it simply got here within the morning.

“Nicely (at) Quique Crudo we set up greater than seafood, 90% of the dishes that we’ve got right here at Quique Crudo are virtually from the ocean, in addition to the lobsters, the razor clams that we’ve got , the scallops, shrimp, fish, the tender shell crab that’s in season for the time being.

“Each Mexican who comes right here tells me, ‘you took me to Mexico,’ you took me to my mom’s home within the north.” We virtually wish to take you to Mexico right here in Quique, on this little native piece.

“And listed here are the scallops, black aguachile… Good luck.”

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