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A Swedish Recipe

Corazón Contento

Por Karla Ortiz

La Mezcalería, an international restaurant, has been in our city more than four years. It is well-known for fusion cuisine, using Swedish recipes with Mexican ingredients.

“From their very first day they have been successful because of the good taste of their food, and so people are happy to return while others stay for hours,” said Karina Cortés, the manager of the restaurant.

They don’t use processed materials and all ingredients are purchased from local shops. They prepare their own mayonnaise and sauces, so that only fresh products are used.

“I have tried to preserve traditional Swedish cuisine in La Mezcalería. We have always had smoked salmon on the menu, and from time to time we have pickles and canned fruits and vegetables that we serve with dried meat or pâté,” says Chef Alexander

In La Mezcalería the salmon is marinated with lemon, dill and mezcal and then preserved. They also add beets for a colorful effect. “We are only limited by our creativity in making this dish a joy to behold,” added chef Alexander Carlsson.

One of his favorite dishes is the gravlax that mixes a typical Swedish salmon recipe with Mexican ingredients. “The name gravlax is translated as buried salmon, and this recipe is attributed to the Vikings who used to preserve fish between layers of birch bark and river rocks. This method is still used by those who want to challenge the limits.” On this occasion chef Alexander offered this recipe for Atención readers.




-1 kilo of salmon fillet

-4 tbsp. of sugar

-2 tbsp. of salt

-Fresh minced pepper (white or red)

-Fresh dill

-1 oz. of vodka or mezcal (as you like)



Mix the sugar, salt and freshly-minced pepper, and retain a little of the mixture for later. Coat the salmon fillet with the mixture. Be sure to remove the bones with a pair of tweezers and try to keep the skin on the fish during the curing process. Place the salmon on a tray and cover it with some of the sugar, fresh dill, and vodka (or mezcal) mixture. To preserve the salmon, leave it in the refrigerator for 48 hours. It is not necessary to serve all the salmon the same day because the preserved salmon lasts a couple of weeks if it is kept cool, so there is no rush to eat all of it.


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