On Friday, November 12, I had Santiago's special, the Salmon Negro. It was out of this world. I had to ask what went into this dish. The chef, explained the following:
She pan-seared the salmon with Pasilla Negro Chile sauce, which was topped with local goat cheese (the goat's name is Roxy); all this served with Vegeta de en Escabeche. What is Vegeta de en Escabeche? It is a combination of green chile, grape tomatoes, red onion, leeks, fresh celantro and basil with black Quinea.
Come and savor the flavors at Santiagos, before they run out of salmon.
She pan-seared the salmon with Pasilla Negro Chile sauce, which was topped with local goat cheese (the goat's name is Roxy); all this served with Vegeta de en Escabeche. What is Vegeta de en Escabeche? It is a combination of green chile, grape tomatoes, red onion, leeks, fresh celantro and basil with black Quinea.
Come and savor the flavors at Santiagos, before they run out of salmon.
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