Ingredients:
Smoked sardines · Fajitas for tacos · Mezclun salad · Cilantro sprouts.
For the guasacaca sauce:
1 avocado · ½ fresh onion · Italian green pepper · ½ lime · 1 garlic clove Coriander Salt
· Sunflower oil.
Preparation:
· To prepare the guasacaca, blend all the ingredients until you get a puree. Reserve.
· Pass the fajitas in a hot frying pan for about thirty seconds on each side. Spread a little mixture leaves or any type of lettuce and, next, a spoonful of guasacaca with pieces of sardine. Garnish with some cilantro sprouts and it's ready to serve.!
This easy recipe also works for a Picaeta among colleagues and for a reception at the ambassador's home. It would be missing a good pairing with a cold beer or a little dry white wine., And of course, good music like that of Alfredito Linares and his "Boogaloo girl".
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
