FOOD

Chef's Choice - PESCADO RUDI

Anita Hernandez Orozco has been the head cook at la Quinta Troppo for the past decade.

Her creations are eclectic, usually with the Mexican flair, such as beef tenderloin with chipotle and tamarind sauce, and homemade ravioli with a burnt tomato sauce.

The open terrace overlooking Playa La Ropa provides romantic dinners only for overnight guests at the eight-unit property, but Anita’s recipes are for everyone. They incorporate the best local ingredients available in Zihuatanejo’s markets. Anita’s fans also know not to be surprised if a fine roquefort cheese or lemon risotto appear on their plates.

This recipe was given to us by Basil Long, owner of Basil’s in Michigan City . Rudi was Basil’s talented Mexican Chef.

This recipe is for four servings

Preparation of the pasta (this is a good basic pasta recipe)

1 cup of flour

1 egg

1 tablespoon of olive oil

a little salt

250 grams of washed spinach leaves

a little water

Method

Put the egg, oil and spinach leaves and a little water in a blender and pulse until liquid. Form the flour into a “volcano”; add all the liquid and work until the flour is elastic, cover with plastic and refrigerate for half an hour then roll the pasta dough and cut into strips about 5 cm wide. Hang to dry for 20 minutes.

The sauce.

Take ½ kilo of very ripe tomatoes. Scorch them on the grill. Peel off the skin and remove the seeds and chop the tomatoes.

½ a medium onion chopped

3 cloves of garlic finely chopped

2 tablespoon of capers roughly chopped

2 tablespoon of butter

Basil leaves

Method

Saute the garlic and onions in butter. When transparent add the chopped tomatoes and capers. Add salt and pepper to taste. Bring to a strong simmer and keep hot. It is important to retain the chunky-ness of the tomatoes.

Fish

Take about 800 grams of fillet of dorado and prepare four servings (we find a serving of 180 to 200 grams of fish per person ideal

On a very hot plate, sear the fish and place in a medium oven for 10 minutes.

Serving

Cook the pasta in ample salted water (the water should be as salty as the sea) until al dente. Drain, set aside. Flavor some olive oil by heating with a chile de arbol. Discard the chile. Mix this oil with the hot pasta. Place the pasta in the center of a

Garnish with torn leaves of basil.

Quinta Troppo is open year-round, tucked into hillside just north of the dolphin fountain where the road descends toward Playa La Ropa. Contact Quinta Troppo at 554-3423, or troppo@prodigy.net.mx. The website is www.laquintatroppo.com

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