September 14, 2014

mmm-yoso!!! a food blog with random food based posts from the City, County, various States and the world. Kirk is working-in the City, Ed(from Yuma) is relaxing-in another State and Cathy is writing-in the County.

I've written about Negro Durazo three other times already. It's relatively close to home, serves great seafood and during the recent heat wave, the almost windowless interior is wonderfully cool and comfortable. We don't come here in the evenings; there are some pay per view events, live music and sometimes a cover charge; it can be very loud.The decor has a nautical theme, there is a modern juke box, some remnants of the recent World Cup contests, a few televisions and the skylights are enough to illuminate the room in the late morning.The overly condimented tables are further enhanced with cut limes, fresh made salsa and warm chips when you begin perusing the extensive menu. Our recent "M.O." (Method of Ordering) has been to order one item from the "hot kitchen" and one item from the "cold kitchen", in addition, we have our own self made rule that one item must be 'new' to us.The camarones culichi ($15) (sauteed shrimp covered with a sauce made of chicken broth, poblano peppers, garlic, onion and cream then topped with a soft (Manchegoo/Chihuahua/Monterey Jack-like) cheese and baked in the small casserole serving plate). Culichi sauced anything is a favorite of ours.Above, Ceviche Mixto appetizer plate: shrimp, octopus and fish ceviche, made to order. Meant as a shareable appetizer, this is a flavorful, filling meal. The combination of the lime juice, tomato, cucumber, cilantro and mild onion doesn't overpower each of the seafood items.

A few weeks after that visit, we returned…and ordered similar items.

Above, a filete relleno de mariscos($16.50). Fish filet (a firm white fish; not tilapia) stuffed with a seafood mixture of shrimp, octopus and marlin (a smoked fish) and topped with culichi sauce.

Jaiba (crab) ceviche appetizer plate ($12). Again, a large, shareable serving, marinated in fresh lime juice and mixed with cucumber, tomato, cilantro and mild onion. Tasty and filling. Refreshing. I'm going to have to have a separate post about breakfasts. No culichi nor lime marinade on that menu.Our most recent visit, the central dining room was very loud, with the weekend Band setting up, so we sat in the bar area. (Only one television here and we could have a conversation). This time the 'hot' dish we chose was a whole fried tilapia ($11). Even though I sort of wanted the Zarandeado preparation, this was quite a large tilapia and perfectly prepared, tasting good warm or cool. (I like the Zarandeado Sauce warm). The "Ceviche Tropical"($15) was the 'something new' menu choice. Served in a hollowed pineapple, with chunks of pineapple, coconut and mango, along with a freshly (lime 'cooked') shrimp, axe scallops, clams, snail and octopus. This slightly spicy ceviche really hit the spot.