One of the most expected appetizers served in parties in East Caracas was the smoked grouper. The subtle taste of the smoked fish, combined with its delicate texture, presented over a pieces of pumpernickel with a hint of sauce, just enough to integrate all the flavors in your mouth in just one bite...
Tenemos más de 4 años tratando de lograr esa misma receta, y creemos que lo hemos logrado. Vecinos y familiares que han tenido la dicha de probar nuestros intentos, y nosotros mismos que recordamos bien ese sabor tan especial y único, pensamos que podemos colocar esta receta en nuetra lista de éxistos, 4 años después del primer experimento!
Over the last 4 years we have been trying to re-create this recipe, and we believe we finally made it. We have shared our latest product with neighbors and family members, and based on our experience of that taste we so fondly remember, we believe this recipe deserves a place in our successes in cooking, 4 year later after our first try!
Como dirían en mi tierra "ver para creer". Si estas fotos no demuestran el éxito de nuestros intentos después de 4 años no sabemos que lo hará.
People say a picture is worth a thousand words. Well, look for yourselves, if these pictures do not show how far we have come after 4 years of trying, nothing else will.
De ahí el dicho "Del mar el Mero y de la tierra el Cordero"
To support the saying from the sea the grouper and from the earth the lamb.
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