With the start of Lent last week feasting on fish is now the seasonal fad.
The Lake Chapala area abounds with options for dining out on fruits of the sea, whether your taste buds call for the commonplace or a dazzling gourmet delight.
The string of seafood joints concentrated along Chapala’s lakefront Acapulquito district (and overlooking the water’s edge at the Piedra Barrenada at the east edge of San Juan Cosala) are known for dishing out typical Mexican fare, ranging from energy-boosting shellfish cocktails and sopa de mariscos stews to fish fillets prepared to taste and spice-ladened Zarnandeado style butter-flied fish served hot off a charcoal grill.
More adventurous diners will discover an array of more exotic platters on the out-of-the-box menu offered at Ajijic’s Tabarka, located on the main highway at the west end of town on the corner of Rio Bravo.
Tabarka’s proprietor-chef David Albadia, a native of Spain’s Mediterranean port town Alicante, has a natural-born knack for creating gourmet dishes with the Costa Blanca region’s predominant cooking ingredients – namely seafood and rice. Small wonder that regular customers crave his three delectable choices of paella: one prepared with monkfish and spinach, another loaded with an array of shellfish and the darkly delicious version jazzed up with squid ink.
Tabarka is also distinguished for a selection of unusual fish varieties and outstanding sauces that are not to be found on the menus of its competitors. Albadia heartily recommends the Totoaba, a type of sea bass unique to the Sea of Cortes, dressed with Ajillo, a sauce based on garlic, hot peppers and balsamic vinegar. Another specialty is amberjack bathed in Salsa Romesco, a tasty blend of almonds, hazelnuts, garlic and paprika.
Other top chef choices are the monkfish with fennel sauce and giant Garra de Leon scallops served with creamed cauliflower and grilled asparagus.
Tabarka opens for business from noon to 10 p.m. daily, except Tuesdays. The same schedule applies at the Tabarka’s mother branch at Avenida Tepeyac 1123 in Guadalajara’s Colonia Chapalita.
Throughout Lent, diners are likely to find other interesting seafood and vegetarian dishes included on the menus of their favorite eateries. It’s the perfect season to explore for savory and healthy food experiences.
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