At Bonfil beach, located in the Diamante area of Acapulco, considered the capital of the famous “Pescado a la Talla”, the preparation, style, and flavors of this iconic dish of Acapulco and Guerrero have been innovated.
Sergio Mejía Vargas, in his restaurant Gaviotas ll, has been in charge of giving that different touch to the iconic “Pescado a la Talla” and going out of the traditional by offering his clients something different, merging his ideas with the whim of his clients.
Chef Mejia has given “Pescado a la Talla a different touch and offers six different varieties:
- Al ajillo
Due to the fact that many people have problems with hypertension, diabetes and must follow a diet, Sergio Mejía says that his Pescado a la Talla Costa style is prepared naturally with a little grain salt, a paste of garlic and it is cooked over a slow fire and during its cooking, it is seasoned with a little bit of olive oil.
And for those palates that love really spicy food, Sergio Mejía prepares the Habanero-style fish.
“The habanero style fish is a creation of the house which took a little while to give it an adequate touch and now it has been in great demand because, despite the fact that it is really hot, it is delicious,” Mejía explained.
Sergio Mejía says that when you enjoy Habanero-style fish, it causes an explosion of spicy flavor.
The Chingadazo fish is seasoned with a green marinade of serrano peppers, mayonnaise, grain salt, and a touch of butter.
He commented that those who have come to Acapulco for more than 20 years, it is time to give them something different in terms of gastronomy, a twist to this typical dish of Pescado a la Talla.
The cooking is over low heat. / Photo: Adriana Covarrubias | El Sol de Acapulco
He said that now they seek to give tourists other options and variety to eat at Bonfil beach.
“Most of the recipes are from the house, the family and some also from clients such as national and international chefs”, Mejía continued.
Finally, Mejía said that the habanero style fish has become the favorite of his clients and is the one they ask for the most, whether it is sea bass or red snapper.