We thank all our users who uploaded and shared more than 70 delicious and original recipes with the Kiwilimón community to participate in our Recipe Battle of the month: "The Best Fish Recipe". We also want to congratulate our two finalist users with their recipes for Pescado a la Talla and Pescado en Hojas de Elote. The Final Verdict Although both recipes have their own qualities, only one can be the winner and holder of the title "The Best Fish Recipe". To choose the winning recipe, both finalists were put to the test in the legendary Kiwilimon kitchen, where they were cooked and meticulously evaluated by our team, who chose the winning recipe based on scores in aspects such as: a) Ease of following and cooking the recipe, b) Clarity in the explanation of the steps, c) Flavor of the dish, d) Presentation of the dish, e) Originality of the dish.

Click here to go to the winning recipe page

“The Best Fish Recipe”: Pescado a la Talla Congratulations to our Kiwichef Eloisa Valdés, author of this delicious recipe. Below are the comments from our team about the choice of this recipe as the winner:

“One of the great hopes of going to the beach is to enjoy a worthy Pescado a la Talla cooked over charcoal. Through this recipe, the illusion of a vacation becomes a very simple reality to make at home. The recipe shows how a simple adobe of guajillo chili and charcoal cooking can completely transform the flavor of fresh fish. The fresh, simple, and delicious flavors of this traditional recipe make Pescado a la Talla the best fish recipe of Kiwilimon.”

  Second Place with Honorable Mention: Pescado en Hojas de Elote Although it was not chosen as the winning recipe, this Pescado en Hojas de Elote came quite close in terms of score. Below are the comments from the Kiwilimón team about what stood out most about this finalist recipe:

“The creativity of the fish in corn husks rightly positioned it as a finalist in Kiwilimón's Fish Battle. The flavors and presentation of cooking fish inside corn husks show a Mexican way of cooking 'al papillote'. The flavors of corn, cheese, and chili give touches of crema de rajas to the fillet and showcase a combination of flavors. It is recommended to season the corn and the rajas with oil and garlic before preparation to achieve a more complete flavor during cooking.”

We invite you to continue participating in our next Recipe Battle, we will soon announce the new dynamics to enter, stay tuned.