|
FOOD
|
Chef Apollo can be found at El Manglar Restaurant at the far end
of Playa La Ropa, along side the crocodile lagoon. Seafood enchiladas
is his choice for a simple and quick seafood dish.
Chef Apollo spent 10 years working with Joe, at Café Marina
in Zihuatanejo, studied culinary arts in the US and has honed his
craft in kitchens in the US, Canada, Japan and around the world.
Over the past year he has been pleasing diners here in Zihuatanejo
with his rich, inventive dishes at El Manglar, where they serve
up international and Mexican cuisine in a casual, shady, tucked
away spot among the mangroves.
Access from the beach by foot bridge or public access sidewalk
before Rossy's and El Pirata that will take you to the back entrance
from the parking lot. From the road: Take the La Ropa road to the
last beach entrance, take 1st right after the arch and follow the
road around until it brings you to the walled parking lot with the
El Manglar sign.
Open daily, 12pm - 8pm. Tel 554-3752 |
Chef's Choice
By Chef Apollo
Seafood Enchiladas
with creamy rich clam sauce
1
large can clams (reserve juice)
¼ lb. Fish
¼ lb. Shrimp
¼ lb. Crab meat
1 White Onion medium size
15 Corn Tortillas
½ lb. Grated cheese
½ cup Cilantro
1 cup Oil
1 tsp. Cumin
1 tsp. White pepper
¼ cup Capers
Chile Pepper to taste
¾ cup Butter
1 cup Flour
1 cup Black Olives
Seafood
Filling:
Mix Chopped Shrimp, Clams, Fish, Onion, with Cilantro, Cumin, White Pepper,
Black Olives, ½ of the grated cheese. Mix well.
Sauce:
First cook flour and butter over low heat for about 5-7 minutes (cook
really well to get rid of flour taste but don't brown). Add white pepper
and clam juice and cook until nice creamy consistency.
To make enchiladas:
Heat oil in a sauce pan, (not too hot) dip tortillas in hot oil until
pliable and firm, put on paper towel to absorb excess oil. Dip tortillas
into cream sauce. Put large spoonful of filling in the center of the tortilla
and roll up. Place in a row in medium sized casserole dish and repeat
until dish is full. Pour excess sauce and the rest of the grated cheese
on top. Put into oven at 200 degrees for 15-20 minutes (or in microwave
for 4 minutes). Serve with sour cream, black olives on top.
Recommended accompaniment:
Mild Merlot or Pinot Noir or a nice woody white wine.
 Previous | Next
Return to Table of Contents
|
Mexican
cooking, cookbooks and recipes...
Gourmet
Salsas and Condiments...
Gourmet
Mexican Foods...
|
