Bacalao

Bacalao a la Vizcaina is a very traditional Mexican dish normally served over the New Year in Mexico or sometimes on Christmas Eve as well. This salted cod recipe dates back to viceroyalty times where Spanish and native ingredients from the new world were combined to create dishes like this. This is why you can see the use of capers, olives and salt cod that are not typically Mexican, combined with the tomato and pickled chillies that are native ingredients of Mexico. Bacalao is one of those special dishes that has been preserved by grandmas in Mexican families and passed on from generation to generation. It takes a bit of time to prepare, but this bacalao recipe is worth every minute. When you get to enjoy salted cod at New Year with a bit of crusty bread to dip into the juices, it’s epic! This is one of those dishes that tastes even better when reheated, too. A few things to remember on how to prepare bacalao: - It’s very important to soak your salted cod fish for at least 24 hrs, preferably 48 hrs, and to change the water from time to time. This not only helps to get rid of the excess salt but rehydrates your cod, making it much easier to prepare. - Add the olives just before it goes into the oven. - Be careful when adding salt, as the cod will still be salty. - A few extra things that are sometimes added at the end are skinless roasted red peppers, cut into strips, or toasted almonds. - Serve hot with crusty bread, a glass of sparkling or white wine, and always some pickled chillis too. We recommend serving with Gran Luchito Jalapeño and Pineapple or for a spicier chilli try Gran Luchito Fire Roasted Serranos.

Unbalanced

% Daily Values based on a 2,000 calorie diet