Originally posted by Pescador
In the Mulege area we have a true treasure in the El Candil restaurant. While the trimmings are a little on the rustic side, the true heart of the
matter is how well Scotty prepares his various dishes and offerings. We went in hoping for one of his famous French Dip Sandwiches (which are
available only on Friday but if you get there too late in the afternoon, he will probably be already sold out. His Mother makes the buns and Scotty
does a whole shoulder and slices it just right.
Because he was out of French Dip, he had Shrimp and Chicken Picatta on the menu. He explained how some chefs do it with cream cooked down while
other do it with white wine, but he did a combination in order to catch both ends of the spectrum. It was the best I can ever remember having and
went beyond delicious and the wine and cream combination matched up with capers was perfect.
We have had the best Calimari there we have ever experienced and because of the shortage in our area, he was having it shipped in from Guerrero Negro.
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