This was dinner at Kim and Guillermo's last week. Huachipango (red snapper) with a citrus cream sauce over vermicelli and white wine sangría. Delicious.
El sr J's pasta carbonara garnished with fresh albahaca (basil) and frenched green beans sauteed in soy sauce with toasted slivered almonds.
And today's lunch: curried cream of avocado soup garnished with toasted coconut and bruschetta with melted cheese, pickle and radish. When we saw pickles at Soriana we both realized we craved them. Pickles, like sauerkraut, are rare here. And they were on the same shelf. Expensive. We passed up the big jar of whole kosher dills for $8. But we bought the cornichons and bread and butter pickles.
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