"Aguachile Negro We divide our lives into periods called Before Aguachile Negro (BAN) and Post-Aguchile Negro (PAN), and you will too once you eat this Mexican dish from casual counter-service restaurant Mariscos El Submarino in Jackson Heights. Served in a molcajete as large as a classroom clock, this aguachile negro gets its color (and name) from a blend of smoky, charred green and red chiles that you’ll see in the lime and soy-based sauce. After a couple of sinus-clearing bites straight from the bowl, build your own tostada with soft tilapia, shrimp, and octopus, then top it with creamy avocado slices, crunchy raw red onions, and half-moon cucumbers." - hannah albertine, nikko duren, carlo mantuano
@TheInfatuation
