Experience Puerto Vallarta, Mexico

Ingredients

1 8 oz. Mahi-mahi fillet

3 tbs. sesame seeds

3 oz. cambray or baby potatoes

½ cup chopped epazote*

1/3 cup potato purée

3 tbs. loosely packed, finely julienned dried guajillo chili**

3 tbs. loosely packed, finely julienned dried pasilla chili**

3 tbs. loosely packed, finely julienned dried ancho chili**

2 tbs. finely chopped garlic

1 small white onion, sliced

1/2 cup white wine

1.5 tbs honey

Oil

Salt

Black pepper

Cut the potatoes into ½ cm-thick rounds.

In a small-medium saucepan, fry the potatoes in a small amount of oil over medium heat. Season with salt and pepper to taste. Add enough water to cover and a generous amount of the chopped epazote. Allow to cook until tender.

For the chili sauce: toast the julienned chilies with the garlic in a good amount of hot oil for a few seconds, being careful that they don’t burn. Immediately add the white wine and honey and allow the mixture to reduce by one third as the chilies soften. Season to taste.

Season the fish and cover with the sesame seeds on both sides. Heat a small amount of oil in a flat pan and add the fillets. Allow to sear for 3 minutes on one side before flipping to finish cooking through.

To serve, place the potatoes with a bit of the cooking liquid in the center of a shallow bowl. Place the sesame-covered fish on top of the potatoes with a dollop of the potato purée. Bathe the dish in the three-chili sauce. Decorate with fresh epazote leaves.

*Epazote is an herb indigenous to Mexico, Central America and South America. It is also grown in some regions of the United States. If you can’t find epazote, you can substitute cilantro or oregano to stay within the scheme of authentic Mexican flavors.

**Dried chilies can be found in the produce or Hispanic Foods sections of many supermarkets. They are sold by the pound or in packages. Leaving the seeds and veins in the chilies will make your dish spicier.

[English version see below.]

Cortesía de/Courtesy: Restaurante Emiliano | Casa Velas Hotel Boutique

Sorbete de Maracuyá

Ingredientes:

Pulpa de maracuya 250 gr | Agua 175 ml | Azúcar 125 gr | Hielo frapé lo necesario | Sal de grano lo necesario

Procedimiento:

Calentar el agua, al primer herbor agregar el azucar y mezclar hasta disolverse.  Retirar del fuego y agregar la pulpa de maracuya , colocar en un recipiente cilindrico y dejar enfriar.

Colocar como base , un recipiente de mayor tamaño que el que contiene la mezcla de maracuya, vertir el hielo y vertir sal para endurecer el hielo.  Girar el recipiente de encima mientras baja el liquido de las paredes, con una pala pastelera hasta que se forme la consistencia de sorbete. ¡Que lo disfrute!

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Passion Fruit Sorbet

Ingredients:

Passion fruit 250 gr | water 175 ml | sugar 125 gr | shaved ice as necessary | salt as necessary

Procedure:

Heat the water until it begins to boil, then add the sugar and stir until fully diluted.

Turn off heat and add the passion fruit pulp, stirring well.

Place the mixture in a cylindrical container and let cool to room temperature.

Pour the ice into a bowl or container large enough to hold the container of passion fruit mixture, and surround the ice with a layer of the coarse salt (salt helps the ice to stay firm and keeps it from melting).

Place the cylinder with the passion fruit mixture in the larger bowl.

Turn the cylinder while stirring the passion fruit mixture with a rubber spatula, scraping down the sides until a firm consistency is reached.

Scoop into small bowls or cocktail glasses, garnish with mint and enjoy!

I was delighted to discover Si Señor Restaurant a few weeks ago, as I went to dinner downtown with my family. The host welcomed us very kindly and gave us a table on the terrace. In the entrance they have different sorts of interesting birds such as Toucans and Cockatoos as well koi carps and Mexican handcrafts.