Our tiradito (like a lightly cured sashimi) of black cod has been one of our most popular dishes at Salsipuedes since we opened, and it’s probably the dish that’s most evocative of the Ensenada culinary scene. However, the local black cod fishery is closed this year for November and December, so we won’t be seeing that dish again until January.
In the meantime, however, we have this! Bay scallops, diver-harvested from the Sea of Cortez, with pear, wakame, and fermented Chinese black beans. It’s earthy, cool and delicious, you’ll be digging it.
We open at 5:30 today, see you then!