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.
Buen
Apetito!
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