Eating INTENSE Mexican Seafood! 2nd Largest Seafood Market in the World!

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Published on Sep 25, 2024

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1. MERCADO LA VIGA ADDRESS: Eje 6 Sur 560, Área Federal Central de Abastos, Iztapalapa ???????? FRIED ANCHOVIES: Fry the anchovies and add chili peppers. ???? PRICE: 40.25 pesos / $1.93 USD 2. EL PARAÍSO ADDRESS: Mercado La Viga ???? OCTOPUS TACOS: Boil the octopus in water. Prepare the herbs (oregano, bay leaf, thyme, cloves, and rosemary) and add to the boiling water with an orange. Add to the pan with butter, salt, and olive oil. Remove the boiled octopus from the pot and chop it up. Put the chopped octopus in a bowl and add the garlic paste, pepper, Talla sauce, and olive oil. ???? PRICE: 280 pesos - 300 pesos / $13 - $14.35 USD per plate. 3. EL ERIZO LOCO RESTAURANT ADDRESS: La Viga Market INTERVIEWEE: Chef Rogelio Hernandez ???????? STUFFED BARRACUDA: Scale and clean barracuda. Cut on both sides. Season with herbs and lemon pepper on both sides and on the ridges. On aluminum foil, place sliced onions, tomatoes, and sweet potatoes. Place sweet potatoes on the ridges and stuff barracuda with sliced carrots. Add sliced potatoes, red peppers, choko, zucchini, broccoli, and mushrooms. Sprinkle with oregano. Add hierba santa, worcestershire sauce, and Maggi sauce. Drizzle with olive oil and spread with garlic-herb butter. Add grated manchego cheese. Wrap barracuda and place on grill for 15-20 minutes. ???? PRICE: 380 pesos / $18.19 USD ???????? MANTA RAY AL PASTOR: On a flat grill, add olive oil and then sliced onions. Add garlic, lard, and herb butter and mix. Sprinkle with cumin and black pepper. Add the fine herbs and diced pineapples. Make a portion in the center of the ingredients and add the manta ray. Chop the cleaned and boiled manta ray on the grill and pour the special sauce. Mix everything on the grill. Add salt and Worcestershire sauce. ???? PRICE: 195 pesos / $9.33 USD 4. BOCA DEL RÍO RESTAURANT ADDRESS: La Viga Market INTERVIEWEE: Chef Irma Hernández ???? STONE SOUP: Put the stones on the fire on the stove to heat them up. Fillet the shark. In a special Oaxacan bowl, add banana leaves, then chili paste. Add shark fillet. Add shrimp. Add sliced red onion. Add sliced tomatoes, sliced jalapeños, and bay leaves. Sprinkle with epazote (Mexican tea leaves). Add dried cilantro and rock salt. Bring to the table and add water and hot rocks. Wait 7 minutes for the rocks to cook the ingredients. ???? PRICE: 230 pesos / $11.00 USD ???????? MIXIOTE WITH SHARK: Grill the leaves to make it more pliable. Season the fillet with salt and pepper. Baste it with sauce and put it to cook on a griddle. On the side, stack the green banana leaves, then the light maguey leaves, then stack the shark fillet first. Add the sauce, octopus, shrimp, red onion, tomatoes, sliced habaneros, salt, avocado leaves, holy herbs and sauce. Put in a clay pot. Add the broth. Wrap in aluminum foil. Place on the fire for 15 minutes. ???? PRICE: 1000 pesos / $47.84 pesos the large size Selected tracks through the Audio Network

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