>tiradito and pipian

Did I rush through the first tasting menu?

I will break the next one down to show more details. The second tasting menu option at Topolobampo was "Seafood Menu".

Here's Seafood tasting menu course #1.

Tiraditos de Kampachi

Thin slices of buttery sashimi-grade Kona Kampachi tossed with cilantro green chile "chimichurri", Three Sister's Garden greens with pinenut pipian dressing

Pipian is a "sauce containing ground nuts or seeds and spices; Indian stew or fricassee thickened by its ingredients rather than by flour" (recipegoldmine.com).

According to a Peruvian food dictionary, tiradito is "similar to ceviche, but differs in cut and presentation. The fish is sliced into fine, long pieces, without onions. The evolution of the dish has likely been influenced by the Japanese immigration into Peru during the late 1800’s."

Recipetips.com explains chimichurri. "A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil. However, there are numerous versions of this sauce that range from tangy and spicy to tart or somewhat sweet flavored. It is a food item that can be used as a basting sauce on fish, shellfish, poultry, beef, and pork or as a dipping sauce after the food has been cooked. Chimichurri may also be used as a term to reference a hamburger that is popular in the Dominican Republic."

A refreshing first course, voted winner among the three at my table, paired with 2006 Knappstein Riesling, Clare Valley, Australia.