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¾ cup
Easy
Published 2001
Many cooks in the port city and throughout Sotavento — the prime fish and seafood areas of Veracruz state —swear by a sauce enrichment consisting of pureed garlic cooked in butter. Sometimes onion is added as well. People make up the mixture, or buy a prepackaged version that I’ve seen at street markets, and add it to all sorts of prepared seafood dishes to give an extra dimension.
My recipe is based on a formula used by Tomasita Meléndez at the restaurant Las Brisas del Mar in Boca