The Festival will mark its fifth edition on Sunday, January 28 from 12:00 p.m. to 7:00 p.m., it will take place at park Lázaro Cárdenas, a few meters from Playa Los Muertos and home to the popular "Ándale Bernardo" statue. This edition will host five additional restaurants for a total of 10 local restaurants, two craft breweries, and artisanal ice cream with Bargelatto.
The most basic ingredients of land and sea are combined, fishermen learned that after cleaning the fish they had several options to cook it; however, at some point they tried to put it in lemon juice with the surprise of finding the cooked and marinated meat. Thus came the encounter between fish and lemon, which over time would give rise to two of the best known dishes of the cuisine of the Pacific Ocean: ceviche and a Mexican variant with chili and onion: aguachile.
The organizer of the event, Edgar Cisneros, explained that ceviche is a dish consisting of fish or seafood marinated in citrus dressings, mainly lemon, lime or sour orange, is one of the delights most sought by tourists who visit the beach. He stressed that the aguachile followed a similar procedure but in this, as the name implies, generous portions of chopped chile are added, mainly serrano and abundant onion slices, as well as grain salt and some pepper, which produce an explosion of flavor.
He commented that ceviche and aguachile are very traditional dishes in the region, prepared homemade by families from all walks of life and by chefs in restaurants of all kinds, in a sample of the versatility of these products.
Source: Vallarta Daily