The Afro-descendant groups that arrived in Panama brought not only their labor, but also contributed an endless number of traditions and customs that over time were immersed in the culture of the natives of the isthmus.
Escovitch is a recipe that uses one of the many culinary techniques inherited from Afro-Antillean culture. Today, it is one of the most well-known and sought-after flavors when it comes to Afro-Panamanian food.
What is an ESCOVITCH?
It is an acidic mixture based on vinegar where different vegetables are cooked such as chili peppers, onion, garlic among others and spices such as bay leaves, pepper, curry etc. can be added and the recipe can vary greatly from one country to another, even on the same continent. In Jamaica, the tradition of consuming Escovitch is strong, especially with fried fish. The basic recipe can be said to be vinegar, onion, carrot and peppers, but each family adds its magic touch to give it that peculiar flavor according to their customs.
At La Tapa del Coco we have the philosophy that each dish has its own secret and characteristic story. We are fans of the balance of flavours and this time we wanted to elevate the experience of our guests by adding the option of adding ESCOVITCH BOOM to the two fish dishes we have on the menu.
After 3 months of testing and adjusting, we want to present our ESCOVITCH BOOM formula to give it that touch of acidity and smokiness that makes you want to repeat the dish over and over again. Smoky, spicy, and aji trompito are just some of the flavors that will make Boom on your palate, an experience to take our dishes to the next level.