Monday, September 2, 2013
I love the charred sashimi tuna that I use to get at Shaw’s Crab House in Chicago and I was on a mission to find it.
The recipe calls for starting with very fresh, sushi-grade ahi. You lightly sear the outside, leaving the inside raw. Yes, I did say raw. Don’t use a lower grade of fish for this recipe. The freshness and quality of the tuna is what makes the dish.
La Azotea has tuna that is served in a Jicama tortilla shell with fried leeks, mayo with chipotle and a tamarind sauce.
The Restaurant on the other hand serves up a pepper crusted tuna tostado with avacado, crispy leeks and a chipotle crema.
Both were delicious and here’s how this competition shook out:
The Tuna: I like the ahi at The Restaurant as it was prepared more like a sashimi. It was raw. La Azotea’s was rare and I was not certain that theirs was even ahi grade.
The Base: Hands down La Azotea wins this category. Nothing beats the cool, refreshing taste of jicama.
The Sauce:The Restaurant wins this one as the crema was smoother and a bit more spicy than the mayo.
The Other Sauce: La Azotea takes the prize as the tamarind is what gives it all those distinct flavors and taste.
The Topping: Both dishes were topped with fried leeks. This was a tie. Also note that this is my new favorite toppings. I’ll use it on everything.
The Price: La Azotea was 40 pesos and The Restaurant was 135 pesos. This is a landslide for La Azotea. I thought that The Restaurants appetizer was a bit pricy although it was really filling.
The Added Ingredients: The Restaurant. The avocado make a great addition to the overall presentation and taste.
The Winner: A tie.
I hate ties but one was not exceptionally better than the other.
Both dishes are an excellent choice when you’re not really hungry for a big meal.
That’s most of the time for me.
Posted by Susan York at 5:43 PM