Jul 14 2026
Restaurants›Reyes Mezcaleria›Conico Amarillo Mexico City Recipe

Conico Amarillo Mexico City Recipe

Inspired by Reyes Mezcaleria
Time2h 30m
Serves4

tikin xic snapper, pickled cabbage, escabeche onion, bilstered tomato, champurrado ice cream, southern hill farms blueberries

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Ingredients

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Main Dish

Pickled Cabbage

Escabeche Onion

Blistred Tomato

Champurrado Ice Cream

Method

Main Dish

  1. 1

    Prepare the Marinade

    In a small bowl, mix olive oil, lime juice, minced garlic, chili powder, salt, and black pepper to create the marinade.

  2. 2

    Marinate the Snapper

    Place the snapper fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

  3. 3

    Cook the Snapper

    Preheat a grill or skillet over medium heat. Grill the marinated snapper for about 4-5 minutes on each side until cooked through.

Pickled Cabbage

  1. 4

    Prepare the Pickling Liquid

    In a saucepan over medium heat, combine apple cider vinegar, sugar, and salt. Stir until the sugar dissolves.

  2. 5

    Pickle the Cabbage

    In a bowl, add the shredded cabbage and carrots. Pour the hot pickling liquid over the vegetables and let them sit for at least 30 minutes before serving.

Escabeche Onion

  1. 6

    Prepare the Escabeche

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil.

  2. 7

    Pickle the Onions

    Remove the pan from heat and add the thinly sliced red onion. Let it sit for at least 30 minutes to pickle.

Blistred Tomato

  1. 8

    Prepare the Tomatoes

    Preheat your oven to 400°F (200°C). Place the Roma tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt.

  2. 9

    Blister the Tomatoes

    Roast in the oven for 20-25 minutes until the skins blister and they are slightly caramelized.

Champurrado Ice Cream

  1. 10

    Make the Champurrado Base

    In a saucepan, heat the milk and corn masa over medium heat. Stir continuously until it thickens slightly.

  2. 11

    Add Chocolate and Flavor

    Remove from heat and stir in the chopped dark chocolate and sugar until fully dissolved. Add vanilla extract and mix.

  3. 12

    Chill and Freeze

    Let the mixture cool, then pour it into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

  4. 13

    Serve

    Scoop the champurrado ice cream into bowls and top with fresh blueberries for garnish.

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