肋眼aguachile

您知道，当您想出一个出色的晚餐聚会食谱的好主意时，只有5秒钟后就可以Google Google并得知它不仅存在，而且实际上很时髦？叹。我的“辉煌”想法是将Aguachile（一种海鲜菜）换成冲浪，以换取草皮 - 在这种情况下，肋骨亚搏电竞眼。事实证明，目前在墨西哥北部各州都流行了。但是，我没有灰心并抛弃这个想法，而是挖了一些研究。我发现的很酷。让我有点备份。Agua（Water）辣椒（辣椒）是一种起源于Sinaloa的菜：水，辣椒，石灰和盐混合在一起，将其倒在生虾（或扇贝）上，并在上菜前撒上洋葱和香菜。在过去（就像西班牙裔前的过去一样，不像1970年代），这种方法用于肉类，例如鹿，牛和野牛。早在一天中，当Sinaloenses在冬季保存肉时，他们会通过将其浸泡在同样的Aguachile混合物中，然后制作炸玉米饼，然后将其软化。It wasn’t until later, thanks to the influence of Asian settlers, that seafood became a crucial part of their diet, and classic shrimp aguachile was born.So here we are, with a dish that you can now find in all the cool restaurants, who probably have no idea they’re returning to the recipe’s roots. But let me be clear—I’m not soaking jerky here! We're simply saucing a seared piece of well-marbled rib eye (still raw in the center) with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza.So maybe I didn’t actually come up with a brand-new dish to wow my guests. But at least I had some interesting dinner conversation to share—and a delicious OG aguachile on top of that. Enjoy!