Mojarra A La Carta

about Mojarra a la carta, which is a popular dish found in many Latin American restaurants in the USA.

Mojarra a la carta, also known as mojarra frita, is a traditional Latin American dish that originated in the Caribbean, specifically in the Dominican Republic and Puerto Rico. The dish has since spread to other Latin American countries and has become a popular menu item in many USA restaurants.

So, what is Mojarra a la carta? essentially, it is a dish made with a type of fish called mojarra (which belongs to the species of the silver mojarra fish), that is breaded, deep-fried, and served with a garlic sauce. The fish is usually beheaded and filleted before being breaded and fried, and it is often served with a side of rice, beans, and plantains.

To prepare Mojarra a la carta, the mojarra fish is first cleaned and cut into fillets, which are then seasoned with a mixture of spices and herbs. The fish is then dredged in flour and shallow-fried in oil until it is crispy and golden brown. The garlic sauce, known as salsa de ajo, is made by sautéing garlic in oil until it is soft and fragrant, then mixing it with lime juice and parsley. The sauce is served over the fried fish, which is typically served with a side of starchy dishes such as rice, beans, and plantains.

Mojarra a la carta is a beloved dish in many Latin American countries, and its popularity has spread to the USA, where it is often featured on menus in many Latin American restaurants. In fact, Mojarra a la carta has become so popular that some restaurants even offer vegan and gluten-free versions of the dish, using plant-based alternatives to the traditional breading and sauce.

So, the next time you are dining at a Latin American restaurant in the USA, you might want to try their Mojarra a la carta. With its crispy, flavorful fish and tangy, aromatic sauce, it is sure to be a dish that you will not soon forget.