A few weeks ago was de oyster fest in La Paz, Baja California Sur, México and I got invited to give the guests two preparations. One was with salsa tatemada with citric juices from orange, grape fruit and lime and dry chiles oil and the other one was with mezcal with lime, garlic confit in lard and chiltepin pepers.
I believe we served over a 1k oysters in 4 hours.
A few weeks ago was de oyster fest in La Paz, Baja California Sur, México and I got invited to give the guests two preparations. One was with salsa tatemada with citric juices from orange, grape fruit and lime and dry chiles oil and the other one was with mezcal with lime, garlic confit in lard and chiltepin pepers.
I believe we served over a 1k oysters in 4 hours.
A few weeks ago was de oyster fest in La Paz, Baja California Sur, México and I got invited to give the guests two preparations. One was with salsa tatemada with citric juices from orange, grape fruit and lime and dry chiles oil and the other one was with mezcal with lime, garlic confit in lard and chiltepin pepers.
I believe we served over a 1k oysters in 4 hours.
