Pescado a la Veracruzana
Whole red snapper from the counter, simmered with tomatoes, olives, capers and a glass of white wine.
Whole red snapper from the counter, simmered with tomatoes, olives, capers and a glass of white wine.
We are testing this recipe in the Sea Town kitchen one more time before publishing the full ingredient list and method. In the meantime, stop by the seafood counter and the team will help you put a basket together.
Visit the seafood counterMore from the kitchen.
Pan Dulce French Toast
Day-old conchas reborn as the best French toast you’ll have this year.
Arroz con Pollo
The Sunday classic: yellow rice, peas, peppers and a whole chicken from the carnicería counter.
Sopa de Mariscos
A briny pot of camarón, almejas, mejillones and pulpo in a tomato-saffron broth — bring crusty pan.
Pick it up at the counter.
Bring the recipe with you and the team will help you find the right cut, the right fish, the ripest produce.