Mediterranean · Pacific
Fresh fish, clean heat and a memory of the Mexican Pacific in sauces that wake up the product without covering it.
Zarandeado sauce is part of Humo’s Mexican thread. It is served over butterflied, charcoal-grilled sea bass, bringing gentle heat that supports the fish without hiding it. The recipe looks to the coast of Nayarit and is cooked here beside the Mediterranean.
The menu offers grilled sea bass with garnish, sea bass with zarandeado sauce, cod gratinated with coriander alioli and twice-cooked octopus with grilled potato and romesco. Each dish follows the ingredients and preparation stated on the current menu.
With sea bass and cod, the heat marks the outside while keeping the fish succulent. The octopus is first cooked slowly and then finished over charcoal. The purpose is not to mask the product, but to add smoke, heat and texture at the right moment.
Baja California tempura hake tacos with pico de gallo, pickled onion and chipotle, together with Nayarit-style rock shrimp, offer a shared first taste of the same coastal flavours.
Fish can shape the meal from starter to main course and be paired with the white wines, sparkling wines and cocktails listed on the menu. The team can help with the choice according to the dish and the table’s preferences.
“Two coasts, one fire.”
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