Totoaba with green beans and potatoes, olive oil, ali-oli and ginger foam
Totoaba cooked at low temperature accompanied by a rustic potato puree, green beans and broccoli puree and finished with Ginger Air and Ali-oli.
The Totoaba also known as white corvina, or cabicucho is endemic to the upper Gulf of California available for rearing consumption under the name “Baja Seabass”.
