For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick.
“The recipe for our sea bream is taken from chef Gabriela Cámara of legendary Mexico City restaurant, Contramar” explains Crispin Somerville, co-founder of El Pastor. For this signature dish, known in Mexico as ‘Pescado a la Talla’, butterflied fish is marinated with two different salsas – a mild, green, ‘mojo verde’ made with parsley, garlic and a hint of cumin, and a hotter, red ‘salsa roja’, made with tomato, garlic, Mexican chillies and spices. The fish is grilled until slightly charred, then served with tortillas, chipotle mayo, lime-dressed cabbage and coriander.
“The recipe for our sea bream is taken from chef Gabriela Cámara of legendary Mexico City restaurant, Contramar” explains Crispin Somerville, co-founder of El Pastor. For this signature dish, known in Mexico as ‘Pescado a la Talla’, butterflied fish is marinated with two different salsas – a mild, green, ‘mojo verde’ made with parsley, garlic and a hint of cumin, and a hotter, red ‘salsa roja’, made with tomato, garlic, Mexican chillies and spices. The fish is grilled until slightly charred, then served with tortillas, chipotle mayo, lime-dressed cabbage and coriander.