Mojarra

We eat all day at the rio, and there are many ways to make Mojarra (tilapia), but this is my favorite, so vsvevg. Do use a wood fire and banana leaves to wrap the fish when you can.

Ingredients:

A whole fish, scaled and gutted
Salt
Epazote
JalapeƱo
Tomato
Lime
Banana leaves, or aluminum foil

Salt the fish inside and out stuff in a slice of onion, tomato, chili and epazote, squeeze on some lime, and place in foil packet, then stick in some low coals. Turn it about a bit it will take about ten minutes, depending on the size of your fish and the heat of your coals, open with caution and eat it out of its packet with some tortillas warmed in the ashes.

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About vsvevg

Hello, I'm Abby Smith. I started this blog to write about the pursuit of a self-sustainable life in rural Mexico. Then my husband and I moved to Nicaragua, where we created a successful farm-to-table and in-house charcuterie program for a high-end beach resort. With mad butchery and cheese-making skills under my belt, I now return to my first love: writing, as a freelance food and travel writer.

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