Burnt Sage Mezcal Cocktail

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Clean and gut the whole fish, removing any scales. Rinse under cold water and pat dry.

Prepare the Fish

Peel and cut the yuca, plantains, and carrots into chunks. Chop the onion, bell pepper, and cilantro. Cut the corn into pieces.

Chop the Vegetables

In a large pot, add the water, salt, black pepper, and minced garlic. Bring to a boil over medium heat.

Make the Broth

Once the broth is boiling, carefully add the whole fish to the pot. Reduce heat to a simmer and let cook for about 10 minutes.

Add the Fish

After 10 minutes, add the yuca, plantains, carrots, and corn. Stir gently and let simmer for another 15-20 minutes, until the vegetables are tender.

Add the Vegetables

Add the chopped onion, bell pepper, cilantro, lime juice, oregano, and bay leaves. Stir well and let simmer for an additional 5-10 minutes to meld the flavors.

Season the Sancocho

Once the sancocho is ready, carefully remove the fish, and serve in bowls with the broth and vegetables. Garnish with additional cilantro and lime wedges if desired.

Serve Hot

Whole fish (snapper or tilapia)

Water

Salt

Black pepper

Garlic cloves, minced

Yuca (cassava), peeled and cut into chunks

Plantains, peeled and sliced

Carrots, sliced

Corn on the cob, cut into pieces

Cilantro, chopped

Onion, chopped

Bell pepper, chopped

Lime juice

Oregano

Bay leaves