Pescado a la talla

Pescado a la talla

Pescado a la talla is a traditional Mexican dish that originates from the coastal regions of Mexico, particularly famous in Acapulco, in the state of Guerrero. The dish is made with grilled fish, typically a whole snapper or similar firm-fleshed fish, which is butterflied and marinated in a flavorful mixture before being cooked over an open flame. The marinade, which is key to the dish's distinctive flavor, usually consists of a blend of guajillo chilies, garlic, mayonnaise, and other spices and herbs. Pescado a la talla is often served with rice, lime wedges, and fresh salsa.

Preparation

The preparation of Pescado a la talla involves several steps. First, the fish is cleaned and butterflied, leaving the skin on. The marinade is then prepared by blending soaked guajillo chilies with garlic, mayonnaise, and other seasonings to form a smooth paste. This paste is applied generously over the fish, which is then left to marinate for a few hours to absorb the flavors.

Once marinated, the fish is grilled over a charcoal or wood fire, skin side down initially, to impart a smoky flavor and ensure the skin becomes crispy. The fish is carefully flipped to cook on the other side, with the marinade creating a flavorful crust as it cooks.

Cultural Significance

Pescado a la talla is more than just a popular dish in Mexico; it is a cultural symbol of the Guerrero coast, embodying the region's rich culinary traditions and its people's connection to the sea. The dish is a staple in local celebrations and family gatherings, showcasing the local community's preference for fresh, locally sourced ingredients and traditional cooking methods.

Variations

While the traditional Pescado a la talla is made with red snapper, variations of the dish can be found using different types of fish, depending on regional availability and personal preference. Additionally, the marinade can be adjusted to include different types of chilies or additional spices, allowing for a range of flavors from mild to very spicy.

Serving

Pescado a la talla is typically served whole on a platter, accompanied by lime wedges, fresh salsa, and sometimes a side of rice or tortillas. The presentation is rustic and inviting, encouraging diners to share and enjoy the meal communally.

See Also

• Mexican cuisine
• Guerrero
• Grilling
• Snapper