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La Choza - sauce

Discussion in 'Cozumel' started by scubasherry, Feb 27, 2006.

  1. ggunn

    ggunn ScubaBoard Supporter ScubaBoard Supporter

    # of Dives: 500 - 999
    Location: Austin, TX, USA
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    Which sauce are you speaking of? I know that the mustard sauce for their "tropical fish" dish has mayo in it, but I believe that they are talking about the orange table sauce. Does that have mayo in it as well?
     
  2. scubasherry

    scubasherry Nassau Grouper

    144
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    ya know... I suppose it could have some type of mayo or cream substance in it. If it were just oil, vinager, garlic and that chili spice it would be like a vinagrette dressing. But it is creamy like a ranch or french salad dressing. Hmmm....
    I do like the mustard sauce from the tropical fish also, that is very tasty as well.
     
  3. Kirk Davis

    Kirk Davis Garibaldi

    # of Dives: 100 - 199
    Location: 27834
    2
    1
    1
    Without question mayonnaise. I have come close to duplicating. See trip advisor post on La Choza Q&A.
     
  4. NDL_Diver

    NDL_Diver Barracuda

    # of Dives: 200 - 499
    Location: Wichita
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  5. mcohen1021

    mcohen1021 Manta Ray

    # of Dives: 1,000 - 2,499
    Location: Texas
    848
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    This is not the 1st time I have heard someone rave about the special sauce at La Choza… I finally tried it this month when we were there and I thought it was as gross as mayo… LOL Sorry. :D
     
    Kirk Davis and Brodydog like this.
  6. jbjclj

    jbjclj Barracuda

    # of Dives: 1,000 - 2,499
    Location: Oxnard, CA
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    I don't remember where I got this, but it is pretty close

    1) Soaked about 20 dried red chile de arbol peppers in 2 T. oil & 2 T.
    jalapeno pepper juice** (the canned kind - I use the San Marcos brand)
    for about 1 hour. I broke off the stems but left the chilis whole. Every
    now & then, I would stir to just keep coating them.


    2) Lifted the chilis out of the juice & threw them in my blender.


    3) Coarsely chopped up two large gloves of elephant garlic


    4) Poured about 1/2 cup of distilled white vinegar into the blender


    5) Hit "on" & let it grind until the chilis were chopped up.


    6) Took out the middle of the cap and while the blender was running,
    poured the leftover oil/jalapeno juice into the mixture. Then poured
    just straight oil in. I didn't measure, but I was aiming for equal parts
    of oil & vinegar.....so probably about 1/2 cup.


    7) Kept pulsing until all the chilis were chopped.




    It was the same color as the La Choza/La Candelas sauce so I was really
    excited as I poured it out into my bowl. At the first taste....I
    couldn't believe it. There was that delicious taste in my own kitchen.
    Final note: I really like, I mean REALLY like, hot peppers. So.....you
    may want to decrease the amount of peppers you throw in. Also, I could
    taste the garlic alot. If you aren't particularly fond of either of
    these flavors, you can experiment & add amounts to your own liking. But
     
    AdivingBel likes this.
  7. Brodydog

    Brodydog Barracuda

    # of Dives: 500 - 999
    Location: Braselton, GA
    470
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    Agree. That has got to be mayo in there. It gags me just like mayo does.
     
    mcohen1021 likes this.
  8. Kirk Davis

    Kirk Davis Garibaldi

    # of Dives: 100 - 199
    Location: 27834
    2
    1
    1
    Ageed! It's not good, but the people who love it absolutely Rave about it.
     
    mcohen1021 likes this.
  9. ggunn

    ggunn ScubaBoard Supporter ScubaBoard Supporter

    # of Dives: 500 - 999
    Location: Austin, TX, USA
    9,774
    3,080
    113
    Good is in the taste of the, um... taster. I happen to like all the sauces at La Choza - the orange and the green dipping sauce as well as the mustard sauce from their tropical fish filet.
     

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