Grand Recipes

You may have tried Pescadillas, a tasty seafood version of the quesadilla with a fish filling, before at restaurants in Puerto Morelos and this month it is our special in Flor de Canela. Chef Guido de la Mora is sharing the recipe so that you can make your own back home.
This recipe is from the Pacific coast, and you’ll find it on menus in Oaxaca, Guerrero and Sinaloa, but every coastal state in Mexico has its own version, and they are all delicious.

Pescadillas

Pescadillas

Serves 4

  • 400g fresh fish fillet
  • ½ onion, finely chopped
  • 2 cups of chopped tomato
  • 1 clove of garlic, finely chopped
  • 1 adobo chipotle chili
  • 4 tbsp cooking oil
  • 12 small corn tortillas

Method

Fry the onion and garlic and when it starts to turn golden add the tomato and chipotle chili. Leave to cook for 10 minutes and add the fish. Cook for 10 more minutes, season with salt and pepper and leave to cool completely.
Fill the tortillas with one or two tablespoons of the mixture, fold the tortillas in half and secure with wooden cocktail sticks. Fry in hot oil until golden. Drain on kitchen paper and serve with green chili sauce, lettuce and guacamole.